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                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 golden delicious apple
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 tbsp milk
                                                                  • PREPARE THE APPLES: Preheat the oven to 350° and line the bottom of a 9-inch cake pan with parchment paper. In a large bowl, blend the butter with the brown sugar and salt. Spread the mixture evenly in the lined cake pan. Arrange the apples wedges in the pan in 2 concentric circles.
                                                                  • MAKE THE CAKE: In the same bowl, whisk the flour with the sugar, baking powder and salt. In a small bowl, mix the eggs with the milk and vanilla. Add the mixture to the dry ingredients along with the melted butter and whisk until smooth. Scrape the batter over the apples and spread evenly. Bake the cake in the lower third of the oven until golden and springy and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes.
                                                                  • Transfer the pan to a rack and let cool for 30 minutes. Run the tip of a knife around the inside rim of the pan. Center a serving plate over the cake; carefully invert the the cake and plate. Remove the pan and peel off the parchment paper. Let the cake cool completely.
                                                                  • MAKE THE GLAZE: In a small bowl, stir the confectioners' sugar with the milk and drizzle it over the cake. Cut into wedges and serve.
                                                                  Yields: 19-inch cake
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb brussels sprout
                                                                  • Yes No 1/4 thick cut lb bacon
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No salt and pepper
                                                                  • Bring a medium saucepan of salted water to a boil. Add the brussels sprouts and cook over high heat until tender but still bright green, about 3 minutes. Drain well, reserving about 2 tablespoons of the cooking liquid.
                                                                  • In a large skillet, cook the bacon over moderate heat, stirring occasionally, until browned, 7 minutes. Add the brussels sprouts and cook over moderately high heat for 2 minutes, stirring occasionally. Add the sour cream and the reserved cooking liquid and simmer over moderate heat until the brussels sprouts are coated. Season with salt and pepper, transfer to a bowl and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Serve these mushrooms as an hors d'oeuvre or as an accompaniment to a beef or veal roast.

                                                                  Ingredients
                                                                  • Yes No 24 medium crimini mushroom (baby portobello)
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 3 oz pancetta
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Preheat the oven to 450°. Make a cut in the center of each mushroom stem down to the cap. Insert a garlic slice in each stem, wrap a pancetta strip around it and secure with a toothpick. Spread the mushrooms on 2 large baking sheets, brush with the olive oil and bake for about 14 minutes, or until browned and crisp. Remove the toothpicks, transfer to a platter and serve.
                                                                  Yields: 12hors d'oeuvres
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 1/2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup quick cooking polenta
                                                                  • Yes No 1/4 cup currant
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 3 blood orange
                                                                  • Yes No 1/4 cup almond
                                                                  • Combine milk, 1/2 tablespoon butter, 1/4 cup honey, and cinnamon in a medium saucepan; bring to a boil.
                                                                  • Reduce heat to low. In a steady stream, slowly pour in the polenta, whisking constantly to prevent lumps from forming. After all the polenta has been incorporated, cook 5 minutes more. Stir in currants.
                                                                  • Transfer mixture to an ungreased 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. Let polenta stand in pan until cool, about 40 minutes.
                                                                  • Invert loaf pan, and remove polenta. Slice loaf into 12 bars.
                                                                  • Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Arrange polenta bars in skillet, working in batches if necessary, and saute until golden on all sides, 2 to 3 minutes per side.
                                                                  • Remove polenta from skillet, and arrange on serving plates.
                                                                  • Return skillet to medium heat. Add remaining 1/4 cup honey and orange juice; bring to a boil. Add orange rounds and almonds; quickly toss together. To serve, pour honey sauce over polenta bars.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  Here we’ve combined the elements of a traditional sauce gribiche, a classic French cold sauce made with hard-cooked eggs, capers, cornichons, and fines herbes, to create an elegant take on egg salad. It works well as an accompaniment to poultry or fish, or on our grilled vegetable sandwich. Of course, you can also simply scoop it up with a piece of crusty bread. What to buy: Capers and cornichons can be found at most gourmet grocery stores. Capers packed in brine (as opposed to salt-packed capers) work best in this recipe. Game plan: To take this camping, make it in advance and keep it in the coldest part of your cooler. Make sandwiches the following day with leftover grilled veggies from dinner and extra bacon from breakfast.

                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup diced gherkin
                                                                  • Yes No 1 tbsp diced brine packed capers
                                                                  • Yes No 1 tbsp diced tarragon
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tsp diced chervil
                                                                  • Peel the eggs, halve, and separate the whites from the yolks.
                                                                  • Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-size pieces will remain). Add the mustard and continue mashing until it is well incorporated.
                                                                  • Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking to form a paste. Stir in the vinegar, salt, and pepper.
                                                                  • Finely chop the egg whites and add them to the yolk paste. Add the remaining ingredients and fold everything together until evenly combined. Taste and season with additional salt and pepper as needed.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine

                                                                  The traditional Hungarian dish of chicken and onion in creamy paprika sauce makes a hearty topping for baked potatoes.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb baking potato
                                                                  • Yes No 4 12 oz boneless skinless chicken thigh
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup coarsely chopped onion
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
                                                                  • Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.
                                                                  • Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 4servings (serving size: 1 potato and 1/2 cup chicken mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No rock salt
                                                                  • Yes No 2 1/2 dozen oysters in their shells, and, the deeper bottom shell
                                                                  • Preheat the oven to 400°. Spread a 1/2-inch-thick layer of rock salt on a large baking sheet and across the bottoms of 6 large plates.
                                                                  • Arrange the reserved oyster shells on the baking sheet. Put 1 oyster in each shell and top with 2 to 3 tablespoons of the sauce, spreading the sauce evenly out to the edge of the shell to completely cover the oyster. (Alternatively, transfer the sauce to a pastry bag fitted with a plain tip and pipe the sauce over the oysters.)
                                                                  • Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
                                                                  • Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  This barbecued shrimp recipe is great when you want grilled shrimp, but don't feel like building a fire that you are only going to need for five minutes. These barbecued shrimp are seared in a pan, and are cooked in the shell for extra flavor and moistness. Makes 2 Large or 4 Small Portions of Barbecued Shrimp

                                                                  Ingredients
                                                                  • Yes No 1 jumbo lb shrimp
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No lemon
                                                                  • Rinse and drain shrimp well. Combine with all ingredients in a mixing bowl, and toss until the sugar is dissolved and the shrimp are coated. Cover and let sit for 15 minutes in the fridge. Preheat a skillet on medium-high flame until hot. Add the shrimp and sear for about 3 minutes, until cooked. The shells will get charred, and browned, but the meat inside will not, so don't worry about the outside getting too dark - they should look like they were grilled over coals. Remove to a plate, and when cool enough to handle, serve warm with lemon.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  Stuffed mushrooms have been a cocktail party favorite for years; this recipe uses our leftover Thanksgiving stuffing as the filler. This recipe was featured as part of our Thanksgiving Leftovers photo gallery.

                                                                  Ingredients
                                                                  • Yes No 24 1 1/2 lb large button mushroom
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 cup leftover stuffing
                                                                  • Heat oven to 400°F. Wipe mushrooms clean with a damp paper towel or pastry brush; trim ends. Remove stems from mushrooms and finely chop stems; set aside. Oil a baking sheet; set aside.
                                                                  • Melt 2 tablespoons of the butter in a medium frying pan over medium heat until foaming. Add mushroom caps and season with salt and freshly ground black pepper. Cook until tender and golden brown, about 5 minutes. Remove caps from the pan and place top down on prepared baking sheet; set aside.
                                                                  • Return the frying pan to medium heat and melt remaining tablespoon of the butter until foaming. Add mushroom stems, season with salt and freshly ground black pepper, and cook until tender and slightly browned, about 5 minutes. Place stems and leftover stuffing in a medium bowl and mix to combine.
                                                                  • Fill mushroom caps with about 2 heaping teaspoons stuffing each. Bake, stuffing side up, until lightly browned and toasted, about 10 minutes.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe goes with Side Salad

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp coarse grain dry mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • In a small jar with a tight-fitting lid, combine all the ingredients. Cover and shake vigorously. Leave the garlic in the dressing until ready to use, then remove and discard it.
                                                                  Yields: 1/3cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 2/3 lb red potato
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 inch thick small zucchini
                                                                  • Yes No 1 1/4 inch thick medium yellow squash
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 large orange bell pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 4 1 oz slice sourdough bread
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 cup thinly sliced simply roasted pork
                                                                  • Yes No 1 1/2 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Prepare grill.
                                                                  • Toss potatoes with 1 teaspoon oil. Place potatoes on grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place zucchini, squash, bell peppers, and onion on grill rack; cook 3 minutes on each side. Place bread slices on grill rack; grill 1 minute on each side or until well marked. Rub both sides of each bread slice with cut sides of garlic. Coarsely chop zucchini, squash, and bell peppers. Combine vegetables and Simply Roasted Pork in a large bowl, tossing gently.
                                                                  • Combine vinegar and remaining ingredients, stirring with a whisk. Gradually add remaining 3 1/2 teaspoons oil, stirring with a whisk. Drizzle vinegar mixture over vegetable mixture, tossing to coat. Serve bread with salad.
                                                                  Yields: 4servings (serving size: 1 3/4 cups salad and 1 bread slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This spicy tuna tartare is served on waffle chips. Sriracha is available from Huy Fong Foods. Gaufrettes: Seasalt Bistro Chips by Au Gratin are available from Whole Foods.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 3/4 tsp soy sauce
                                                                  • Yes No 1/2 tsp sriracha
                                                                  • Yes No 8 oz tuna, fresh
                                                                  • Yes No 1 tbsp thinly sliced chives
                                                                  • Yes No waffle potato chips
                                                                  • Add tuna and chives, and gently combine with a fork. (Tartare can be refrigerated in an airtight container for up to 4 hours.) Top each gaufrette with 1 tablespoon tuna tartare, and garnish with chives.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate

                                                                  Lemon and yogurt have been used as a marinade for grilled chicken recipes for centuries. This grilled chicken recipe is very simple and the yogurt marinade keeps the chicken tender and moist. The marinade also adds a subtly tangy, and delicious flavor. Makes 4 Portions of Lemon and Yogurt Marinated Grilled Chicken

                                                                  Ingredients
                                                                  • Yes No 1/2 cup plain greek yogurt
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 tsp dried italian herb
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 large chicken
                                                                  • Whisk together all the ingredients in a large bowl and add the chicken pieces. Toss very well to completely coat the chicken with the yogurt marinade. Cover and refrigerate for at least 4 hours, up to overnight. Preheat grill. Remove chicken from the marinade, wiping off any excess. Season with additional salt and fresh ground black pepper to taste, if desired. Brush hot grates lightly with oil, and grill over medium heat until the chicken is cooked through.
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook

                                                                  New York City chef and author Sara Moulton taught us how to make this beautiful tart.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup flour
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 7 golden delicious apple
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup apricot jam
                                                                  • Yes No vanilla ice cream
                                                                  • Combine flour, 8 tbsp. butter, and salt in a food processor and pulse until pea-size crumbles form, about 10 pulses. Drizzle in 3 tbsp. ice-cold water and pulse until dough is moistened, about 3—4 pulses. Transfer dough to a work surface and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour. Unwrap dough and transfer to a lightly floured work surface. Using a rolling pin, flatten dough into a 13″ circle and then transfer to a 11″ tart pan with a removable bottom; trim edges; chill for 1 hour. Heat oven to 375º. Working with one apple half at a time, thinly slice into sections, keeping slices together. Press sliced apple half gently to fan it out; repeat with remaining apple halves. Place 1 fanned apple half on outer edge of the tart dough, pointing inward; repeat with 7 more apple halves. Separate remaining apple slices. Starting where the apple halves touch and working your way in, layer apples to create a tight rose pattern. Fill in any gaps with remaining apple. Sprinkle with sugar and then dot with remaining butter. Bake until golden brown, 60—70 minutes. Meanwhile, heat apricot jam in a small saucepan until warmed and loose; pour through a fine strainer into a small bowl and set aside. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam. Let cool completely before slicing and serving with whipped cream. See a step-by-step guide to forming the apple rosettes on this tart in our how-to gallery »
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made with just a few types instead of all five, as long as the total amount of dried beans still measures 2 1/2 cups.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup five kinds of dried beans
                                                                  • Yes No 5 small bay leaf
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No coarse salt
                                                                  • Yes No 12 oz string bean
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 2 extra small cup tomato
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Make the salad: Cover
                                                                  • beans with water in separate
                                                                  • saucepans, and bring to a
                                                                  • boil. Remove from heat, and
                                                                  • let stand for 1 hour.
                                                                  • Drain, and return beans to
                                                                  • their saucepans. Add a bay leaf,
                                                                  • a piece of carrot, and a piece
                                                                  • of celery to each pan, and cover
                                                                  • with water by 2 inches.
                                                                  • Bring to a boil. Skim foam.
                                                                  • Add 1/2 teaspoon salt to each
                                                                  • saucepan. Reduce heat, and simmer vigorously until beans are
                                                                  • tender, 30 minutes to 1 1/2 hours,
                                                                  • depending on size and age of
                                                                  • beans. Drain, and let cool.
                                                                  • Meanwhile, bring a large pot
                                                                  • of water to a boil. Add haricots
                                                                  • verts and 1 tablespoon salt.
                                                                  • Cook until tender and bright
                                                                  • green, about 3 minutes. Drain,
                                                                  • and run under cold water
                                                                  • to stop the cooking process.
                                                                  • Make the dressing: Whisk
                                                                  • together vinegar and mustard.
                                                                  • Gradually whisk in oil. Season
                                                                  • with salt and pepper.
                                                                  • Mix the salad: Combine beans
                                                                  • with haricots verts, herbs, and
                                                                  • tomatoes. Drizzle with dressing,
                                                                  • and toss to coat. Let stand for
                                                                  • minutes.
                                                                  Yields: 10cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat

                                                                  Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern India's coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive or avocado oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp turmeric, ground
                                                                  • Yes No 1 cup drained whole tomatoes in can
                                                                  • Yes No 2 1/2 cup coconut milk
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 3/4 cup chopped cilantro
                                                                  • Yes No lime
                                                                  • In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes.
                                                                  • Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the coconut milk, water, and salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
                                                                  • Add the shrimp to the pan. Reduce the heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Remove from the heat and stir in the cilantro. Serve with the lime wedges.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Cranberries, citrus, and pomegranates all harbor antioxidants such as vitamin C that boost your immunity -- perfect for when you feel a cold or flu coming on.

                                                                  Ingredients
                                                                  • Yes No 1 cup pomegranate juice
                                                                  • Yes No 1 stick cinnamon
                                                                  • Yes No 2 cup sparkling mineral water
                                                                  • Yes No frozen cranberries
                                                                  • In a small saucepan, heat pomegranate juice to near boiling, add cinnamon stick, and simmer for 10 minutes. Remove from heat and allow to cool completely, at least 1 hour. Remove cinnamon stick. Divide the spiced juice between 2 tall glasses; add 1 cup sparkling mineral water to each glass. Stir, add ice, and serve with a garnish of frozen cranberries.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 5 inch corn tortilla
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 8 large egg
                                                                  • Yes No chipotle hollandaise sauce
                                                                  • Yes No 1 4 oz cup shredded monterey jack cheese
                                                                  • Yes No 1 cup salsa
                                                                  • Yes No garnish, fresh cilantro
                                                                  • Fry tortillas in hot oil in a medium skillet 1 to 2 minutes on each side or until crisp. Top each tortilla with a poached egg, Chipotle Hollandaise Sauce, shredded cheese, and salsa. Serve immediately. Garnish, if desired.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve

                                                                  Sofrito is a basic tomato sauce that is made all over Spain. Tomatoes, onions, garlic green peppers and olive oil are sautéed in a frying pan, so that the acid in the tomatoes mellows and mixes with the flavors of the onion, pepper and garlic. It can be eaten with rice or eggs, but often it is used as an ingredient in other dishes, such as the filling for empanadas.

                                                                  Ingredients
                                                                  • Yes No 1 28 to 29 oz canned crushed tomatoes
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No virgin olive oil
                                                                  • Yes No 1 tsp spanish sweet paprika
                                                                  • Yes No salt and pepper
                                                                  • Finely chop the onion and garlic. Chop the pepper into 1/4" (or smaller) pieces. Heat a large frying pan with a heavy bottom over medium heat. Pour in enough olive oil to coat the bottom of the pan. Put the onions into the pan and sauté them until they are transparent, reducing the heat if necessary so as not to burn them. Add the green pepper and continue to cook for 5 minutes, adding olive oil if necessary. Be sure to stir often, to vegetables do not burn. Add the minced garlic and sauté for 1 minute more. Pour the crushed tomatoes and paprika into the pan and mix well. Continue to cook for about 10-15 minutes.
                                                                  • If using as an ingredient in another recipe, allow to cool for a few minutes before using.
                                                                  • and view a list of recipes that include tomatoes.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here is a recipe for Pomegranate Nut Cake, which uses a cake mix.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped almond
                                                                  • Yes No 4 egg
                                                                  • Yes No 4 serving instant vanilla pudding mix
                                                                  • Yes No 18 1/2 oz yellow cake mix
                                                                  • Yes No 1/2 pomegranate juice
                                                                  • Yes No 1/2 cup pomegranate liqueur
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup pomegrante juice
                                                                  • Yes No 1/2 cup pomegranate liqueur
                                                                  • Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine rest of first set of ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan on wire rack. Invert onto serving plate. Use skewer to prick holes in cake. Melt butter in saucepan. Stir in sugar and pomegranate juice. Boil 5 minutes, stirring constantly. Remove from heat and stir in liqueur. Drizzle glaze over top of cake and into holes. Use pastry brush to gather glaze run-off. Continue to brush until all glaze is used on Pomegranate Nut Cake. Canning Jar Instructions: This recipe makes 6 1-pint jars of cake. As soon as the cake comes out of the oven, poke holes in each cake. Drizzle the glaze into each jar. You might have to move the cake from side to side in each jar to utilize all of the glaze. Be sure to cap each jar and then allow to cool on wire racks. Within 15 minutes or so, the jars will pop making them airtight. Step-by-Step Instructions to Baking Cakes in Canning Jars
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 1 1/4 lb celeriac
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 cup water
                                                                  • Yes No salt
                                                                  • Yes No 1 packed cup vacuum roasted chestnuts
                                                                  • Yes No 4 celery rib
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • In a medium saucepan, combine 2 tablespoons of the butter with the celery root, cream, water and a pinch of salt. Cover and simmer over moderate heat for 5 minutes. Uncover and cook until the celery root is tender and the liquid is reduced by half, about 10 minutes. Scrape the mixture into a food processor and puree until smooth. Return the puree to the saucepan and season with salt; keep warm.
                                                                  • In a large skillet, melt the remaining 2 tablespoons of butter. Add the chestnuts and cook over moderate heat, stirring occasionally, until lightly browned, about 4 minutes. Add the sliced celery and ras el hanout, season with salt and pepper and cook until the celery is crisp-tender, about 2 minutes. Add the stock and cook until the liquid is nearly evaporated and the vegetables are glazed, about 8 minutes. Keep warm.
                                                                  • In another large skillet, heat the olive oil until shimmering. Season the chicken breasts with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until golden and cooked through, about 10 minutes.
                                                                  • Spoon the celery root puree onto plates and top with the chestnuts and celery. Arrange the chicken on top, garnish with the chives and tarragon and serve.
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Hungarian varga strudel cake or vargabeles is unusual in that a strudel dough base is topped with a mixture of sauteed noodles, cottage cheese, eggs, sugar, raisins and sour cream. It's from George Lang's Cuisine of Hungary (Wings Books, 1994). Lang says some cooks place the noodle filling between multiple layers of strudel dough like a lasagna, while others roll the strudel dough around the noodle filling as for any other strudel. Makes 8 servings of Hungarian Varga Strudel Cake or Vargabeles

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 8 oz butter
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 3/4 lb cream style cottage cheese
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1/2 pulverized vanilla bean
                                                                  • Yes No vanilla and sugar
                                                                  • To make the strudel dough: In a medium bowl, combine 3/4 cup flour, 1/4 teaspoon melted butter, pinch salt and 1/4 cup water until you have a smooth dough. You may have to add more water, depending on the flour. Let rest 30 minutes. To make the noodles: In a medium bowl, combine 1 1/4 cups flour, 1 egg, pinch salt and 1 cup water. Knead dough well and roll out thinly. Cut into 1/4-inch strips. Boil noodles till tender, then rinse with cold water. Stretch the strudel dough to a very thin sheet, and tear off the thick edges. Let the sheet rest for 15 minutes. Saute the drained noodles in 2 tablespoons butter for a few seconds and remove from heat. Push cottage cheese through a sieve and mix in 5 egg yolks, sugar, sour cream, raisins, and vanilla bean. Add sauteed noodles. Brush the rested strudel dough with melted butter, then begin folding the dough, brushing with butter after every fold, until the dough is the size of the bottom of a 13x9-inch pan. Heavily butter the pan and place the strudel dough in it. If there is any butter left from folding the strudel, add it to the cheese mixture. Beat the egg whites until stiff and fold them into the cheese mixture. Pour this filling over the strudel dough in the pan. Bake 45 minutes. About 10 minutes after the strudel is out of the oven, sprinkle with vanilla sugar.
                                                                  Cuisine:YesNohungarian
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp black pepper
                                                                  • Yes No 3 tbsp white miso paste
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 thai chile, very
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 medium firm zucchini
                                                                  • Yes No 1 nori
                                                                  • If using white sesame seeds, in a small skillet, toast them over moderate heat until golden brown, about 3 minutes. Transfer to a plate to cool.
                                                                  • In a small bowl, whisk together the miso paste, soy sauce, scallions, rice vinegar, lemon juice, sugar and chile. Whisk in the olive oil and stir in the cilantro; season with salt and pepper.
                                                                  • Using a mandoline, cut the zucchini lengthwise into paper-thin slices. In a very large bowl, toss the zucchini with the dressing. Transfer to a platter. Scatter the nori and toasted sesame seeds on top and serve right away.
                                                                  Cuisine:YesNothai
                                                                  Yields: 9
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Kiwi Smoothie
                                                                   25 m

                                                                  Sweet Kiwi fruit pairs nicely with nutty flavored tahini in this fruit smoothie recipe. As always, how much sweetener to add comes down to individual taste - feel free to vary the amount of honey as desired.

                                                                  Ingredients
                                                                  • Yes No 1 banana
                                                                  • Yes No 2 kiwi
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • Yes No 2 tbsp chinese sesame paste
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 ice cube
                                                                  • Wash the kiwi fruit, cut off the stem and remove the peel ( Note: the easiest way to remove the peel is to insert a small spoon between the skin and flesh and go around the kiwi, loosening the peel. Here are instructions with pictures showing how to peel kiwi. Cut the kiwi into quarters and spread out with the banana slices on a baking sheet and freeze for at least 15 minutes. Process the yogurt and frozen fruit in a blender until smooth. Add the honey and vanilla extract and process again. Add the ice cubes if using and process. Serve immediately or chill until ready to serve. Serves 2 to 3 *Chinese sesame paste will give the smoothie a darker color than if tahini is used, and a stronger flavor but with a bitter aftertaste.
                                                                  Cuisine:YesNochinese
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Ozoni soup is one of the main dishes eaten during the Japanese New Year’s celebration. Reminiscent of udon soup, but with mochi standing in for the noodles, it is simple, soothing, and satisfying. This version is the one that New York’s EN Japanese Brasserie serves during its New Year’s festivities. What to buy: Dashi-no-moto is the instant form of dried bonito (tuna) flakes used to make Japanese soup stock and can be found in most Japanese markets. This recipe was featured as part of our New Year’s, Japanese Style story.

                                                                  Ingredients
                                                                  • Yes No 8 basic savory mochi
                                                                  • Yes No 1 3/8 oz dashi no moto
                                                                  • Yes No 4 cup water
                                                                  • Yes No 3 tsp light soy sauce
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 medium napa cabbage leaves
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 2 inch daikon radish
                                                                  • Yes No 8 oz boneless, skinless chicken thigh meat
                                                                  • Heat the broiler to high and arrange a rack in the upper third of the oven. Place mochi on a baking sheet and broil, turning frequently, until inflated, crisp, and slightly browned, about 5 minutes. Cut into 1-inch strips and set aside.
                                                                  • Combine dashi-no-moto and water in a large saucepan and bring to a boil over medium heat, stirring to dissolve the dashi. Add soy sauce, salt, vegetables, and chicken and reduce to a simmer. Cook until vegetables are tender and chicken is cooked all the way through, about 15 minutes.
                                                                  • Divide mochi strips among four bowls, ladle hot soup over them, and serve.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  The elegant sauce practically creates itself in the time it takes to toss the pasta. Prep and Cook Time: 30 minutes. Notes: If you can't find gorgonzola dolce or other soft blue cheese, use 6 oz. of regular blue cheese (such as gorgonzola or Danish blue) and increase butter to 4 tbsp.

                                                                  Ingredients
                                                                  • Yes No 2 medium yukon gold potato
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 lb linguine
                                                                  • Yes No 1 oz frozen cut green beans
                                                                  • Yes No 6 sage
                                                                  • Yes No 8 oz gorgonzola dolce
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Peel potatoes and cut into 3/4-in. pieces. Put in a large pot, add 2 qts. water, cover, and bring to a boil. Add salt and linguine. Stir, cover, and return to a vigorous boil. Add green beans, cover, and bring back to a boil. Uncover and cook until linguine is tender to the bite, about 5 minutes.
                                                                  • Meanwhile, chop sage leaves. In a large serving bowl, mash cheese, butter, sage, and pepper together. Set aside.
                                                                  • Reserve 1/2 cup pasta water and set aside. Drain pasta and vegetables, shaking off as much water as possible. Pour pasta and vegetables on top of cheese-butter mixture. Toss to combine until cheese melts and coats pasta. If resulting sauce is too thick, add reserved pasta water, 1 tbsp. at a time. Serve hot, garnished with additional sage or pepper if you like.
                                                                  • Variations:
                                                                  • Spinach: Add 6 oz. of spinach, cut into thin ribbons or chopped, to the pasta for the last minute of cooking.
                                                                  • Radicchio: In a large frying pan over high heat, cook 1 head thinly sliced radicchio in 2 tsp. olive oil until wilted, about 3 minutes. Add to cooked pasta before tossing with cheese.
                                                                  • Herbs: Use thyme, oregano, or basil instead of sage.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNodanish
                                                                  Yields: 6servings (serving size: 1 1/2 cups)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup sesame oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 tbsp sriracha hot sauce
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 4 cup shredded chicken from a roasted deli chicken
                                                                  • Yes No 1/2 lb dried buckwheat soba noodles
                                                                  • Yes No 1/2 hothouse cucumber
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 2 scallion
                                                                  • SPICY PEANUT SAUCE:
                                                                  • In a small sauté pan heat sesame oil and add garlic and ginger to gently fry until fragrant – about 1 minute. Pour into a blender and add all remaining sauce ingredients. Blend until smooth adding more hot water if necessary to achieve a rich saucy consistency.
                                                                  • CHICKEN AND NOODLES:
                                                                  • Cook soba noodles according to packet directions then drain and pour into a large mixing bowl. Add 4 cups of shredded chicken meat and dress with spicy peanut sauce. Use tongs to work sauce into chicken and noodles gently.
                                                                  • GREEN SALAD:
                                                                  • In a small mixing bowl combine cucumber, cilantro and scallions. Toss gently to combine.
                                                                  • Divide noodle mix evenly amongst bowls and top with a handful of green salad.
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Bring the sweet flavors of summer to the table with this deliciously simple fresh strawberry pie.

                                                                  Ingredients
                                                                  • Yes No 50 reduced calorie vanilla wafers
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup ripe strawberries
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 6 small cup ripe strawberries
                                                                  • Yes No 1/2 cup frozen reduced calorie whipped topping
                                                                  • Preheat oven to 350°.
                                                                  • To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.
                                                                  • To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.
                                                                  • Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
                                                                  • Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping.
                                                                  Yields: 8servings (serving size: 1 wedge and 1 tablespoon whipped topping)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 large sweet potato
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 tsp lime rind
                                                                  • Combine potatoes and olive oil, and spread in an aluminum foil-lined jellyroll pan.
                                                                  • Bake at 350° for 20 minutes.
                                                                  • Combine honey, lime juice, and lime rind. Pour over potatoes; gently toss. Bake 20 more minutes. Serve warm.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Filet mignon is extra delicious with a rub of herbs and garlic. Serve this quick-fix recipe with roasted red potato wedges and steamed broccoli florets.

                                                                  Ingredients
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1 1/2 tsp minced basil
                                                                  • Yes No 1 1/2 tsp minced thyme
                                                                  • Yes No 1 1/2 tsp minced rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No olive oil cooking spray
                                                                  • Combine first 6 ingredients in a small bowl; rub evenly over steaks.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to the pan, and cook for 4 minutes on each side or until desired degree of doneness.
                                                                  Yields: 4servings (serving size: 1 steak)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Basic Sofrito
                                                                   15 m

                                                                  Sofrito is a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. It's the foundation of many Spanish influenced dishes. There are many variations of this recipe. This one uses ingredients that are easy to find in any grocery store for those who do not live near a Caribbean or West Indian grocer. Store sofrito in a glass container in the refrigerator for immediate use or freeze sofrito in 1/4 to 1/2 cup portions for use at any time.

                                                                  Ingredients
                                                                  • Yes No 2 medium green bell pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1 cilantro leaves
                                                                  • Yes No 1/2 parsley leaves
                                                                  • Chop and blend all the ingredients in a food processor or blender. Learn to make sofrito step by step. Guide's Response to User Reviews In order to leave a fair and accurate review, please make the recipe before posting. There are many variations of sofrito throughout the world. If you want to make a different version of sofrito please see the list of sofrito recipes. If you want to know more about the history of sofrito and how it arrived in the Caribbean, please read my in-depth article on sofrito. - Hector Rodriguez, Your Guide to Latin Caribbean Food
                                                                  Cuisine:YesNospanish
                                                                  Yields: 1quart
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend

                                                                  Four types of chocolate make these cookies an extra-special treat for the chocolate lover in your family.

                                                                  Ingredients
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 6 tbsp malted milk powder
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 3 tbsp chocolate syrup
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup milk chocolate chip
                                                                  • Yes No 1/3 cup semisweet chocolate minichips
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed for 2 minutes or until light and fluffy. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a medium bowl; stir with a whisk. Gradually add flour mixture to sugar mixture, beating at low speed until well blended. Stir in the milk chocolate chips and semisweet chocolate minichips.
                                                                  • Drop dough by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake at 350° for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool on wire racks.
                                                                  Yields: 30cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 1 cup ginger syrup
                                                                  • Yes No 16 oz club soda
                                                                  • Yes No 4 1/2 pint scoop vanilla ice cream
                                                                  • Yes No 8 1 pint scoop orange sherbet
                                                                  • Make ginger ale: Place ginger syrup in a large pitcher; stir in seltzer. Place 1 scoop vanilla ice cream in the bottom of each of four glasses. Top each with 2 scoops orange sherbet; pour ginger ale to fill glasses. Serve immediately
                                                                  Cuisine:YesNoboston
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Martin Cate of Smuggler's Cove in San Francisco combines Chartreuse and ginger ale in this refreshing tropical drink. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.

                                                                  Ingredients
                                                                  • Yes No 2 oz caribbean style amber rum
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 3/4 oz yellow chartreuse
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 dash angostura bitters
                                                                  • Yes No 2 oz ginger ale
                                                                  • Yes No 1 wedge lemon
                                                                  • Yes No 1 sprig mint
                                                                  • Combine rum, juice, Chartreuse, honey mixture, and bitters in a cocktail shaker and fill with ice; shake until chilled. Strain into a collins glass filled with ice cubes and top with ginger ale; garnish with lemon and mint.
                                                                  Cuisine:YesNosan francisco
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Though this recipe requires a number of steps, each one’s a cinch. Star anise and cloves perfume the broth, bok choy brings a welcome bite of green, spicy Sriracha lends a gentle kick, and store-bought wonton wrappers make things easy enough for even a weeknight supper. This recipe was featured as part of our Soups with Winter Greens.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp ginger
                                                                  • Yes No 8 whole black peppercorn
                                                                  • Yes No 4 whole cloves, whole
                                                                  • Yes No 2 star anise
                                                                  • Yes No 5 cup water
                                                                  • Yes No 3 cup vegetable broth
                                                                  • Yes No 2 lemongrass
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 3 1 cup large shallot
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 lb baby bok choy, and ribbons
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 1/2 tsp sesame oil
                                                                  • Yes No 18 wonton wrappers
                                                                  • Yes No 1/4 cup red miso paste
                                                                  • Yes No 1/2 tsp sriracha hot sauce
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 scallion
                                                                    For the broth:
                                                                  • Heat the oil in a large saucepan with a tightfitting lid over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until just starting to soften, about 2 minutes. Add the ginger, stir to combine, and cook until fragrant, about 2 minutes. Add the remaining ingredients and stir to combine. Bring to a boil, reduce the heat to low, cover, and simmer until the vegetables have softened and the flavors have melded, about 45 to 60 minutes.
                                                                    For the wontons:
                                                                  • Meanwhile, heat the oil in a medium frying pan with a tightfitting lid over medium heat until shimmering. Add the shallots and garlic and cook, stirring occasionally, until the garlic is lightly golden brown and fragrant (take care not to burn the garlic), about 5 minutes.
                                                                  • Add the bok choy, soy sauce, and cayenne and stir to combine. Cover and let the bok choy cook for 2 minutes. Uncover and cook, stirring occasionally, until most of the moisture has evaporated and the bok choy is softened but still bright green, about 1 minute. Remove from heat, drizzle with the sesame oil, and stir to combine.
                                                                  • Place 1 or 2 wonton wrappers on a clean, dry work surface. Place a teaspoon of the bok choy mixture in the center of each wrapper. Wet your finger with water and use it to moisten the perimeter of each wrapper. Fold the wrapper in half to create a rectangle and press the edges to make sure they are well sealed. Pull the folded corners of the rectangle together over the center of the filling so that those corners overlap slightly and press the ends together until sealed, moistening the wrapper as needed so that it adheres. Watch a video on folding this shape (sometimes called a nurse’s cap) and other wonton shapes here. Repeat with the remaining wrappers.
                                                                    For the soup:
                                                                  • When the broth is ready, strain it through a fine-mesh strainer into a large heatproof bowl; discard the solids. Wipe out the saucepan, return the broth to the pan, and bring it to a gentle simmer over medium heat. Add the miso and measured Sriracha and whisk until completely incorporated. Taste and season with salt and pepper as needed.
                                                                  • Drop the wontons into the simmering stock one by one, stirring gently to prevent sticking. Reduce the heat to low, cover, and simmer until the wontons are tender and warmed through, about 3 minutes. (Do not let the broth come to a vigorous boil, or the wontons may fall apart.) Taste and add more Sriracha as needed. Divide the soup and wontons among serving bowls and garnish with the scallions.
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 4 lb baby back pork ribs
                                                                  • Light a grill or heat oven to 300° F. In a small bowl, combine the sugar, chili powder, salt, mustard powder, and thyme. Rub the mixture on the ribs, coating each side. If grilling, cook the ribs bone-side down over medium-low heat or when the coals are well covered with ash. Adjust the flame or add coals as necessary. Cook for 1 1/2 hours. If oven roasting, place the meat in roasting pans bone-side down and cook for 1 1/2 hours. The ribs are done when you can insert a fork between two ribs and separate them.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    flame
                                                                  Ingredients
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No 3 plum tomato
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 1/2 cup chicken stock
                                                                  • Yes No 1/2 4 oz cup goat cheese (chèvre)
                                                                  • Yes No 1/2 tightly packed, 2 1/2 oz cup parmigiano-reggiano cheese
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 2 tbsp finely shredded basil
                                                                  • In a medium saucepan, combine the olive oil with the tomatoes, thyme, bay leaf and half of the garlic and bring to a simmer. Cook over low heat until the tomatoes are very tender, about 15 minutes. Discard the thyme and bay leaf. Using a slotted spoon, transfer the tomatoes to a work surface and coarsely chop them; reserve the olive oil for another use.
                                                                  • In a large saucepan, melt the butter. Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes. Add the pasta and cook, stirring, until golden in spots, about 2 minutes. Add the remaining garlic; cook for 1 minute.
                                                                  • Add 1/2 cup of the chicken stock to the pasta and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the chicken stock, 1/2 cup at a time, stirring and cooking until it is nearly absorbed between additions. The pasta is done when it is al dente and suspended in a lightly thickened sauce, about 17 minutes total.
                                                                  • Stir the tomatoes into the pasta. Off the heat, add the goat cheese and Parmigiano-Reggiano and stir until melted. Season with salt and pepper, stir in the chives and basil and serve right away, passing additional Parmigiano-Reggiano at the table.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 20 min., Stand: 30 min.

                                                                  Ingredients
                                                                  • Yes No 3 citrus vinaigrette grilled chicken breasts
                                                                  • Yes No 2 5 oz mixed salad greens
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/2 cup citrus vinaigrette
                                                                  • Yes No 1/3 cup golden raisin
                                                                  • Yes No 1/4 cup chopped dry roasted peanut
                                                                  • Let chicken stand at room temperature 30 minutes.
                                                                  • Meanwhile, combine salad greens, bell pepper strips, green onions, and 1/3 cup Citrus Vinaigrette, tossing gently to coat. Place on a serving platter.
                                                                  • Skin and bone chicken; cut diagonally into 1/2-inch-thick slices. Arrange chicken strips on top of salad. Sprinkle with golden raisins and peanuts. Serve immediately with remaining Citrus Vinaigrette.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This holiday cake recipe is as tasty as it is stunning. For a shortcut version, start with a store-bought angel food cake.

                                                                  Ingredients
                                                                  • Yes No 1 cup pastry flour
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 12 egg white
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 8 oz peppermint candy canes
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Preheat oven to 325°. Sift together flour and 3/4 cup sugar. Sift again and set aside.
                                                                  • In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.
                                                                  • Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.
                                                                  • Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.
                                                                  • Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.
                                                                  • In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 in. from the cake and gently toss crushed candy at the sides.) Serve immediately, using a serrated knife to cut slices.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    sealable plastic bag

                                                                  Strawberry season is starting! We're just trying to get in as many strawberries as we can while they're here, and so we'll be adding them to just about everything. This scone recipe is a riff on one of our favorite combos: fresh strawberries dipped in sour cream and coated with brown sugar.

                                                                  Ingredients
                                                                  • Yes No makes 10 scones
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 4 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 cup coarsely chopped strawberry
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 3 tbsp salted butter

                                                                  Sweet onions, salty sun-dried tomatoes and tangy crumbled goat cheese give this healthier pizza a tasty depth of flavor.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 cup thinly sliced onion
                                                                  • Yes No 1 1 lb italian cheese flavored pizza crust
                                                                  • Yes No 1/2 cup pizza sauce
                                                                  • Yes No 1/4 cup chopped oil packed sun dried tomato halves
                                                                  • Yes No 2/3 3 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Preheat oven to 450°.
                                                                  • Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.
                                                                  • Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust. Top with onion and cheese. Bake at 450° for 10 minutes or until crust is golden brown. Sprinkle with basil. Cut into 6 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                  • Yes No
                                                                    contadina
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli
                                                                  • Yes No
                                                                    Contadina

                                                                  Horseradish and Dijon mustard flavor these potatoes. Pair them with steak or tuna.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 4 cup chopped onion
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1 tbsp white balsamic vinegar
                                                                  • Yes No 2 1/2 lb baking potato
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 1 tbsp light mayonnaise
                                                                  • Yes No 1/2 tsp salt
                                                                  • Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; sauté 10 minutes or until caramelized. Remove from heat; stir in vinegar, if desired.
                                                                  • Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
                                                                  • Drain and return potato to pan. Add 3 tablespoons butter and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.
                                                                  • Combine Dijon mustard and remaining ingredients in a small bowl, stirring with a whisk until blended. Add Dijon mustard mixture and caramelized onion mixture to potato mixture, stirring to combine.
                                                                  Yields: 10servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend

                                                                  We’re seeing this variation on the Classic Negroni more and more, and we like what we taste. The formula is the same, just replace the gin with whiskey. This recipe was featured as part of our New Year’s Eve cocktails.

                                                                  Ingredients
                                                                  • Yes No 1 oz rye whiskey
                                                                  • Yes No 1 oz campari
                                                                  • Yes No 1 oz sweet vermouth
                                                                  • Yes No crushed ice
                                                                  • Yes No orange
                                                                  • Place a cocktail or Old Fashioned glass in the freezer to chill.
                                                                  • Combine the whiskey, Campari, and sweet vermouth in a cocktail shaker and fill it halfway with ice. Stir until the outside of the shaker is frosted. If you’re using an Old Fashioned glass, add ice cubes to it. Strain the drink into the chilled cocktail or Old Fashioned glass. Garnish with the orange twist.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.

                                                                  Ingredients
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 coarse tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 medium organic zucchini
                                                                  • Preheat grill pan over medium-high heat. Combine all ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
                                                                  • PARMIGIANO-CRUMBED: Prepare base recipe. Chop 1 1/2 ounces ciabatta bread. Place bread and 1/2 teaspoon thyme in a food processor; pulse 10 times. Heat a skillet over medium-high heat. Add 2 teaspoons olive oil. Add bread mixture; cook 5 minutes, stirring frequently. Combine zucchini, bread mixture, and 2 tablespoons grated fresh Parmigiano-Reggiano. Serves 4 CALORIES 94; FAT 5.9g (sat 1.2g); SODIUM 241mg
                                                                  • CAPRESE "SALSA": Prepare base recipe. Combine 1/3 cup diced tomato, 2 ounces sliced fresh mozzarella cheese, 3 tablespoons chopped fresh basil, and 1 minced garlic clove in a bowl. Add 1 tablespoon extra-virgin olive oil and 1 teaspoon red wine vinegar to tomato mixture; stir gently. Divide zucchini evenly among 4 plates. Top zucchini evenly with tomato mixture. Serves 4 CALORIES 106; FAT 8.1g (sat 2.3g); SODIUM 246mg
                                                                  • MINT GREMOLATA: Prepare base recipe. Combine 1/4 cup finely chopped fresh flat-leaf parsley, 1/4 cup finely chopped fresh mint, 1 1/2 tablespoons grated lemon rind, 1 tablespoon olive oil, and 2 minced garlic cloves. Divide zucchini evenly among 4 plates; top evenly with gremolata. Serves 4 CALORIES 72; FAT 5.9g (sat 0.8g); SODIUM 133mg
                                                                  Yields: 4(serving size: about 4 slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir

                                                                  Pair this home-style favorite with mashed potatoes to soak up the sauce. Leftover meat makes great hot roast beef sandwiches the next day.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1 8 oz refrigerated prechopped green bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 lb boneless shoulder pot roast
                                                                  • Place mushrooms and bell pepper in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.
                                                                  • Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan and roast with cooking spray. Cook 3 minutes on each side or until browned. Place roast over vegetables in cooker; pour ketchup mixture over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 to 7 hours or until roast is very tender. Serve vegetables and sauce over roast.
                                                                  Yields: 6servings (serving size: 3 ounces beef and 1/2 cup vegetables and sauce)
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 7 hours 7 minutes
                                                                  • Total Time: 7 hours 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  We guarantee that after tasting one bite of this summery dish, you'll want to head right back to the kitchen and make another batch of the tropical salsa. Tangy and fruity with eye-popping color, the mango salsa is fantastic with this halibut, but try it other types of fish too.

                                                                  Ingredients
                                                                  • Yes No 2 cup plum tomato
                                                                  • Yes No 1 1/2 cup diced mango
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 4 6 oz halibut fillet
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Prepare grill.
                                                                  • Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.
                                                                  • Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 fillet and 3/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for hush puppies is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Serve this and a side of sour slaw with braised pork chops for a delicious meal.

                                                                  Ingredients
                                                                  • Yes No 2 cup cornmeal
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/2 cup grated onion
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 6 large egg white
                                                                  • Yes No canola oil
                                                                  • In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Stir in onions. Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites until stiff. Gently fold into cornmeal mixture.
                                                                  • Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375 degrees on a deep-fry thermometer. Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Take pizza to the next level by swapping a slathering of pesto for the traditional tomato sauce and topping it with smoky bacon, sweet asparagus, and soft goat cheese, then grilling it up till it’s charred and crisp. Game plan: The asparagus can be blanched and the bacon cooked and crumbled up to a day in advance. Keep them covered in separate containers in the refrigerator until ready to use. What to buy: While homemade tastes best, a lot of the components for this pizza can be bought at the store. Premade pizza dough and pesto sauce are easy to find in many supermarkets. This recipe was featured as part of our Dude Food for Dad’s Day story.

                                                                  Ingredients
                                                                  • Yes No 8 oz asparagus
                                                                  • Yes No 14 oz basic pizza dough
                                                                  • Yes No olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/4 cup basic basil pesto
                                                                  • Yes No 1/4 cup parmesan cheese, on the smallest holes of a grater
                                                                  • Yes No 6 oz bacon
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Heat half of a gas or charcoal grill to high (about 400°F) and the other half to low (about 300°F). Fill a large saucepan with heavily salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Strain and rinse with cold water, drain well, and set aside.
                                                                  • Divide dough in 1/2 and roll into 2 rounds about 1/4 inch thick and 10 inches in diameter. Brush the top of 1 round with olive oil and sprinkle with salt.
                                                                  • Lay dough oiled side down on the hotter half of the grill and brush the top with oil and sprinkle with salt. Grill dough without moving until grill marks form on the bottom, about 2 minutes.
                                                                  • Flip dough with a spatula or tongs to the cooler half of the grill, spread with 1/2 of the pesto, and sprinkle with 1 tablespoon of the Parmesan, 1/2 of the bacon, 1/2 of the reserved asparagus, and 1/2 of the goat cheese. Cover and grill, rotating if necessary to avoid any hot spots, until dough is lightly charred and cheese is melted, about 8 to 10 minutes.
                                                                  • Transfer pizza to a cutting board, sprinkle 1 tablespoon more of the Parmesan over top, slice, and serve. Repeat with second round of dough and remaining toppings.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2(10-inch) pizzas
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Pliable rice-paper wrappers envelope six vegetables (and countless nutrients). The sauce supplies a tingling jolt of ginger and vinegar.

                                                                  Ingredients
                                                                  • Yes No 6 rice paper wrappers
                                                                  • Yes No 2 cup radish sprouts
                                                                  • Yes No 1 red beet
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 1 red bell pepper, stem
                                                                  • Yes No 3/4 cup grated daikon
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1/4 tsp sesame oil
                                                                  • Yes No pinch coarse salt and freshly ground pepper
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup water
                                                                  • Make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until pliable. Transfer to a work surface. Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining ingredients to make 5 more rolls.
                                                                  • Make the dipping sauce: Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in a food processor until smooth. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In this meatless version of a Philly Cheesesteak, the recipe replaces the traditional beef strips with vegetarian steak strips.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 large red bell pepper
                                                                  • Yes No 1 1/2 cup sliced mushroom
                                                                  • Yes No 1 8 oz morningstar farms meal starters steak strips
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 tbsp italian dressing
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 2.5 oz hoagie rolls
                                                                  • Yes No 4 1 oz slice provolone cheese
                                                                  • Melt butter in a large skillet over medium-high heat; add onion, bell pepper, and mushrooms, and sauté 13 minutes or until onions are golden brown. Add steak strips and garlic; sauté 3 minutes or until thoroughly heated. Stir in dressing, and, if desired, crushed red pepper. Season with salt and black pepper to taste.
                                                                  • Arrange steak mixture evenly on bottom roll halves; top with cheese and remaining roll halves. Arrange on a baking sheet.
                                                                  • Bake at 400° for 8 minutes or until toasted.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 31 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    morningstar farms
                                                                    Brands:
                                                                  • Yes No
                                                                    Morningstar Farms

                                                                  If small acorn squashes are unavailable, use larger ones and cut them into wedges.

                                                                  Ingredients
                                                                  • Yes No 2 small acorn squashes
                                                                  • Yes No canola oil
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Preheat oven to 400 degrees. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Sprinkle with salt. Bake squashes until tender when pierced with a fork, about 40 minutes. Remove from oven, and brush each slice with butter. Keep warm until serving.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 oz brie cheese
                                                                  • Yes No 1/4 cup sun dried tomatoes in oil
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1/3 cup pitted kalamata olive
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup chopped basil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 8 oz linguine
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No parmesan cheese
                                                                  • Cube Brie and combine with next 7 ingredients in a bowl. Cover and let stand about 1 hour.
                                                                  • Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add shrimp. Cook 2 minutes or until shrimp are done.
                                                                  • Drain pasta and shrimp, and immediately toss with Brie mixture. Serve immediately with fresh Parmesan.
                                                                  • The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "Anytime you think of Brie, you can't help but serve apples with it. Pascal Jolivet Sancerre ($48) from the Loire Valley is just that--crisp apples and citrus notes rich enough to cut through the flavor of the Brie."
                                                                  Cuisine:YesNoseattle
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Cook a flavorful pot of chili in just 40 minutes for a quick weeknight meal that's sure to warm the soul. You can easily double the recipe and freeze extra for later.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped red onion
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 8 oz extralean ground beef
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tbsp chili powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 19 oz red kidney beans
                                                                  • Yes No 1 14.5 oz no salt added diced tomatoes in can
                                                                  • Yes No 1 14 oz low-sodium beef broth
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No 1 tbsp yellow cornmeal
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    budweiser
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Budweiser
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 4 cup diced carrot
                                                                  • Yes No 3 cup cubed baking potato
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp curry powder
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 3 15.75 oz fat free, less sodium chicken broth
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No scallion
                                                                  • Heat oil in a large Dutch oven over medium heat. Add onions; sauté 3 minutes. Add carrot and potato; cook for 1 minute. Add ginger and remaining ingredients; bring to a boil. Cover. Reduce heat; simmer 1 hour. Discard bay leaves. Place 6 cups in a food processor; process until smooth. Return to pan, and stir well. Garnish with green onions, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 9servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup coarsely chopped mint
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 1/4 cup thinly sliced shallot
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Yes No 2 tbsp chili paste
                                                                  • Yes No 1 1/2 tbsp fish sauce
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 tsp diced lemongrass
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sliced iceberg lettuce
                                                                  • Yes No 2 cup sliced napa cabbage
                                                                  • Yes No 1/2 cup chopped tomato
                                                                  • Yes No 1/2 cup red onion
                                                                  • Prepare grill.
                                                                  • To prepare dressing, combine first 9 ingredients, stirring until sugar dissolves.
                                                                  • To prepare salad, sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from grill; place on a cutting board. Let stand 15 minutes. Cut steak diagonally across grain into thin slices. Place steak, lettuce, and remaining ingredients in a large bowl. Pour dressing over salad; toss well to coat. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 16 slice thin bread and butter pickle slices
                                                                  • Yes No four 4 inch potato buns
                                                                  • Yes No 1 1/4 lb ground chuck (beef)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 small onion
                                                                  • Yes No 4 oz sharp cheddar cheese
                                                                  • Yes No umami dust
                                                                  • Heat a cast-iron griddle until very hot. Layer the pickle slices on the bottom buns.
                                                                  • Without overworking the meat, loosely form it into 4 balls and place them on the griddle. Cook the meatballs over moderately high heat for 30 seconds. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. Season the patties with salt and pepper and cook for 2 minutes, until well seared. Press a handful of sliced onions onto each patty. Using the spatula, carefully flip each burger so the onions are on the bottom. Top with the cheese and cook for 2 minutes. Cover with a roasting pan and cook just until the cheese is melted, 1 minute more. Transfer the burgers with the onions to the buns and sprinkle with umami dust. Top with the buns and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4burgers
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Eggplant, a typical ingredient of the Mediterranean diet is the base of this Spanish “tapa.” Slices of boneless chicken breast with roasted red pepper and tomato sauce are then added to the eggplant. Finally, melted cheese tops off these “montaditos.” A very filling appetizer that could double as the main course for lunch or a light dinner.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 large eggplant
                                                                  • Yes No 4 2.5 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup sofrito
                                                                  • Yes No 6 small roasted red pepper
                                                                  • Yes No 1/2 lb mozzarella cheese
                                                                  • * Use any type of soft white cheese that will melt easily.
                                                                  • Prepare the Sofrito - Tomato Sauce before you begin this recipe and set aside to cool. Any sauce that is left over can be refigerated and used later in lots of different Spanish food recipes.
                                                                  • Rinse the eggplants and cut off the stem. Slice the eggplants into rounds 3/8 inch thick. Depending on the size of the eggplants, you may end up with 12-15 slices or more. You can broil all of the eggplant and use any leftover slices to make another eggplant dish, such as eggplant with tomato vinaigrette.
                                                                  • Note: Slices 1/4 inch thick are a bit too thin. They will burn easily and fall apart. Slices 1/2 inch thick take too long to cook under the grill and the skin can be hard to cut or chew.
                                                                  • Turn on broiler to heat. Place slices on a baking sheet and spray with oil, using a “mister” if you have one. If not, lightly brush each slice with olive oil. Place baking sheets under broiler on second shelf from top, so that they are not too close, or they will burn. When one side is slightly browned and soft when you press lightly, turn slices over, apply olive oil and return to broiler. Depending on your broiler, the distance from the pan, it may take 20-25 minutes to cook.
                                                                  • While the eggplant is roasting, prepare the chicken. Remove any fat that may remain on the breasts. Cut chicken breasts into pieces small enough to fit on the eggplant slices. Salt the chicken. Pour about 3 tablespoons olive oil in a large frying pan and heat on medium. When hot, add chicken and cook on both sides. Remove when cooked. If the breasts are very thick in some parts, slice in half after cooking. This will make the "tapa" easier to serve and eat.
                                                                  • Slice peppers into strips and cut mozzarella cheese into thin slices for easy melting.
                                                                  • Place the rounds of roasted eggplant on a baking sheet. Place a piece of chicken on each one and spoon a teaspoon or so of the tomato sauce over the chicken. Top the tomato sauce with a slice of pepper and a piece of cheese.
                                                                  • At this point, the eggplant-chicken rounds can be kept in the refrigerator until a few minutes before you are ready to serve. If you do refrigerate them, remove from refrigerator and allow them to warm to room temperature before placing them under the broiler. Otherwise, the bottom portion of the eggplant and chicken will be cold even though the cheese on top is melted.
                                                                  • Just before serving, heat the broiler to melt the cheese. Place the baking sheets with eggplant and chicken under the broiler to melt the cheese.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp dry sherry
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red-pepper flakes and cook for 3 minutes, stirring occasionally.
                                                                  • Add the shrimp, salt, and black pepper to the pan and stir to combine. Cook, stirring occasionally, until the shrimp are just done, 4 to 5 minutes. Stir in the sherry, lemon juice, and parsley.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 oz baby arugula
                                                                  • Yes No 3 1 1/2 lb asian pears
                                                                  • Yes No 1/2 cup salted roasted pumpkin seeds
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Yes No sea salt
                                                                  • In a small bowl, whisk the olive oil with the lemon juice, honey and chopped thyme. Season the salad dressing with salt and pepper.
                                                                  • In a large bowl, toss the arugula with the pear slices and pumpkin seeds. Add the dressing and toss well. Top with the crumbled goat cheese, sprinkle lightly with sea salt and serve right away.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 10servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup mixed pitted brine cured olives
                                                                  • Yes No 1 tbsp chopped caper
                                                                  • Yes No 2 small garlic clove