loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Ingredients
                                                                  • Yes No 2 shallot
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No one 2 oz, flat oil packed anchovies
                                                                  • Yes No 8 sun dried tomatoes in oil
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/3 cup marmalade
                                                                  • Yes No 1 1/2 cup dry white wine
                                                                  • Yes No 1 1/2 cup orange juice
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 2 tbsp diced rosemary
                                                                  • Yes No 2 tsp finely grated orange zest
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tbsp crushed red bell pepper
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 4 1/2 lb baby back ribs
                                                                  • In a food processor, combine the shallots, garlic, anchovies, sun-dried tomatoes, tomato paste, bay leaves and marmalade and process to a smooth paste. Transfer to a large bowl and add the wine, orange juice, vinegar, rosemary, orange zest, salt, crushed red pepper and black pepper. Add the ribs and toss to coat evenly. Cover and refrigerate, turning occasionally for at least 6 hours or overnight.
                                                                  • Preheat the oven to 375°. Remove the ribs from the marinade and arrange them in a single layer on 2 large rimmed baking sheets. Cover with foil and bake for 1 hour. Pour the marinade into a medium saucepan and bring to a boil; let cool.
                                                                  • Drain any fat and liquid from the ribs. Continue baking, uncovered, for about 1 hour longer, turning and basting occasionally with the reserved marinade, until the meat is very tender. Transfer the ribs to a platter and serve right away.
                                                                  Yields: 10
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  These delicious grilled fish tacos feature a homemade tomato-green onion relish that provides fresh, spicy flavor.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1 lb firm white fish fillets
                                                                  • Yes No 8 6 inch fat free whole wheat tortillas
                                                                  • Yes No tomato green onion relish
                                                                  • Yes No lime
                                                                  • Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes.
                                                                  • Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork.
                                                                  • Divide fish among tortillas; top with relish. Serve with lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2/3 oz irish whiskey
                                                                  • Yes No 2/3 oz oloroso
                                                                  • Yes No 1/3 oz lemon juice
                                                                  • Yes No 1 tsp cane syrup
                                                                  • Yes No 1 2/3 oz champagne
                                                                  • Yes No 1 small bunch red currant
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the Champagne and the garnish and shake well. Strain the drink into a large chilled coupe and top with the Champagne. Garnish with the red currants.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  This fondue contains ingredients that are typically found in bouillabaisse, a seafood stew from Provence. Once the shrimp are done, soak up any remaining fondue with cubes of French bread.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 2 1/4 large lb shrimp
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup diced fennel bulb
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 2 8 oz clam juice
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 9 oz french bread
                                                                  • Combine first 5 ingredients in a bowl; toss gently to coat. Heat oil in a large skillet over medium-high heat. Add shrimp mixture; sauté 3 minutes or until shrimp are done. Remove shrimp from pan; set aside. Add fennel and minced garlic to pan; sauté 3 minutes or until tender. Add wine and next 4 ingredients (wine through tomatoes). Bring to a boil; reduce heat, and simmer 5 minutes. Place mixture in a blender; process until smooth. Pour into a fondue pot; keep warm over medium flame. Serve with shrimp and bread.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 6servings (serving size: 5 ounces shrimp, 1 1/2 ounces bread, and about 3/4 cup fondue)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Hulled pumpkinseeds are often labeled pepitas. They're common to many Mexican recipes and can be found on the nut aisle or in the Latin foods section of many supermarkets. This bread is best served the day it is made--easy, since it comes together in a snap and bakes in less than 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 6 3/4 oz cup all purpose flour
                                                                  • Yes No 1 1/2 cup cornmeal
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 3 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup pumpkinseed kernels
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, baking soda, and salt in a large bowl. Combine buttermilk, oil, honey, and eggs. Add buttermilk mixture to cornmeal mixture; stir just until moist (batter will look slightly lumpy). Spoon batter into an 11 x 7-inch baking dish coated with cooking spray.
                                                                  • Sprinkle batter evenly with pumpkinseeds. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Serve warm.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 16servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 tbsp salt capers
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 large jalapeño chili pepper
                                                                  • Yes No 6 large anchovy
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No one 28 oz whole tomatoes in can
                                                                  • Yes No 1/2 lb penne rigate
                                                                  • Yes No 1/2 lb skinless swordfish steak
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a bowl, cover the capers with warm water. Let stand for 20 minutes; drain.
                                                                  • In a skillet, heat the olive oil. Add the garlic and jalapeños and cook over moderate heat until the garlic is golden, about 3 minutes. Add the anchovies and cook, mashing, until dissolved, about 30 seconds. Add the white wine and simmer over moderately high heat for 2 minutes. Add the tomatoes and their juices and simmer until slightly thickened, about 5 minutes.
                                                                  • In a large pot of boiling salted water, cook the penne until al dente. Drain.
                                                                  • Season the fish with salt and pepper and add to the sauce along with the capers. Cover and cook over low heat, turning once, until the fish is just cooked through and can be flaked into large, moist pieces, about 8 minutes. Transfer the fish to a plate. Season the anchovy sauce with salt and pepper. Add the penne to the sauce and simmer over low heat for 1 minute, stirring. Spoon the pasta and sauce into bowls and top with the flaked swordfish. Garnish with the basil and parsley and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe, adapted from New York City pastry chef Gina DePalma, is truly greater than the sum of its parts. Who knew that basic dried pasta, simply boiled in red wine, could develop such complex flavor?

                                                                  Ingredients
                                                                  • Yes No 5 cup water
                                                                  • Yes No 3 1/4 cup dry red wine
                                                                  • Yes No salt
                                                                  • Yes No 3/4 lb spaghetti
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 small garlic clove
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/2 cup diced parsley
                                                                  • Yes No 1 4 oz cup walnut
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No black pepper
                                                                  • In a saucepan, combine the water with 3 cups of the wine and a large pinch of salt and bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid.
                                                                  • In a skillet, heat 2 tablespoons of the oil. Add the garlic and red pepper and season with salt. Cook over moderate heat for 1 minute. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, nuts, the 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss. Season the pasta with salt and pepper and serve, passing grated cheese at the table.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe goes with Lentils and Rice, Stuffed Peppers, Red Bean and Spinach Burritos

                                                                  Ingredients
                                                                  • Yes No 1 2 cup small butternut squash
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 3/4 cup unsweetened coconut milk
                                                                  • Yes No 1 cup frozen edamame
                                                                  • Yes No 3 cup cooked rice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 scallion
                                                                  • Yes No watercress and mushroom salad
                                                                  • In a saucepan, cover the squash with water and boil until tender, about 5 minutes. Drain and set aside. Heat half the oil in a skillet over medium heat. Add the eggs and cook, stirring, until they're scrambled. Remove from the pan and set aside. Add the remaining oil and the onion to the skillet and cook for 2 minutes. Add the coconut milk and simmer for 2 minutes. Add the squash, edamame, rice, and salt and cook, stirring gently, until heated through and all the liquid is absorbed, about 2 minutes. Remove from heat. Add the scallions and eggs, toss, and serve.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 4 dozen littleneck clam
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 6 thick cut oz bacon matchsticks
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 1/2 tbsp white miso paste
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 1 1/2 lb yukon gold potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1/2 cup canola oil
                                                                  • In a soup pot, bring the wine and 1 1/2 cups of water to a boil. Add the clams, cover and cook over high heat until the clams open, 8 to 10 minutes. Using a slotted spoon, transfer the clams to a bowl; discard any that do not open. Remove the clams from their shells and rinse to remove any sand, then coarsely chop them. Strain the broth into a heatproof bowl, stopping before you reach the sand at the bottom; you should have 3 cups.
                                                                  • Rinse out the pot and dry it. Add the butter and bacon and cook over moderately high heat, stirring occasionally, until the bacon is crisp and golden, about 6 minutes. Add the chopped onion, garlic, celery, thyme and bay leaves and cook until the vegetables are tender, about 5 minutes. Stir in the miso. Gradually add the clam broth. Add the cream and 1 cup of water to the pot and bring to a simmer. Add the potato cubes and season lightly with salt and pepper. Simmer over low heat for about 8 minutes, until the potatoes are tender.
                                                                  • Meanwhile, in a blender, combine the parsley with 1/4 cup of water and puree until finely chopped. Add the oil and puree until smooth. Season with salt.
                                                                  • Using the back of a spoon, crush a few of the potatoes against the side of the pot to thicken the soup slightly. Add the reserved clams and simmer just until heated through. Discard the bay leaves. Serve the soup in bowls, drizzled with the parsley oil.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette. There are lots of variations of tortillas or omelets and a few are listed at the bottom of this recipe.

                                                                  Ingredients
                                                                  • Yes No 6 medium organic potato
                                                                  • Yes No 1 whole organic yellow onion
                                                                  • Yes No 5 large organic egg
                                                                  • Yes No 2 cup olive oil
                                                                  • Yes No salt
                                                                  • This tortilla espanola or tortilla de patata makes 8-10 servings as an appetizer, or 6 servings as a main course.
                                                                  • Note: If you've never prepared a Spanish omelet and prefer a step-by-step style recipe with photos:
                                                                  • Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook.
                                                                  • Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.
                                                                  • In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.
                                                                  • Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.
                                                                  • Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
                                                                  • Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.
                                                                  • When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
                                                                  • Slide the omelet onto a plate to serve. If eating as a main course, cut the omelet into 6-8 pieces like a pie. Serve sliced French bread on the side.
                                                                  • If you are serving as an appetizer, slice a baguette into pieces about 1/2 inch think. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread.
                                                                  • It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.
                                                                  • The following are a few of the most popular variations to the classic Tortilla Espanola.
                                                                  • - A Step-by-Step Recipe with Photos
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings main dish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sauté
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 tbsp grated lemon rind
                                                                  • Yes No 1/2 cup dark rum
                                                                  • Yes No 1/4 cup banana liqueur
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No rum syrup
                                                                  • Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs and egg yolk, one at a time, beating until blended after each addition. Beat in vanilla and next 3 ingredients.
                                                                  • In a large bowl, combine flour and next 3 ingredients; add to butter mixture alternately with whipping cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour batter into a well-greased and floured 12-cup Bundt pan.
                                                                  • Bake at 350° for 50 minutes or until a wooden skewer inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan. Poke holes in cake with a wooden skewer, and brush Rum Syrup over cake. Cool completely on a wire rack.
                                                                  • Note: For miniature Bundt cakes as pictured, fill each mini Bundt pan two-thirds full, and bake 35 minutes or until a wooden skewer inserted in center comes out clean.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush

                                                                  Piquant schug makes a fantastic condiment for pita and falafel sandwiches. This recipe is based on one in Claudia Roden's The Book of Jewish Food (Knopf, 1996), and it first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.

                                                                  Ingredients
                                                                  • Yes No 8 oz jalapeño chili pepper
                                                                  • Yes No 2 cup cilantro
                                                                  • Yes No 5 tbsp canola oil
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 4 pod green cardamom
                                                                  • Yes No kosher salt
                                                                  • Combine jalapeños, cilantro, oil, caraway seeds, garlic, cardamom seeds, salt, and 5 tbsp. water in a food processor, and purée until smooth.
                                                                  Cuisine:YesNothai
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree

                                                                  All the flavors of a BLT on a crispy grilled crust. Recipe courtesy of Fleischmann's Yeast

                                                                  Ingredients
                                                                  • Yes No 3 1/2 all purpose flour
                                                                  • Yes No 1 fleischmann's pizza crust yeast
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 1/3 cup oil
                                                                  • Yes No flour
                                                                  • Yes No oil
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 tsp spice islands garlic
                                                                  • Yes No freshly ground spice islands black pepper
                                                                  • Yes No adjustable grinder
                                                                  • Yes No 2 cup shredded mozzarella cheese
                                                                  • Yes No 16 strip crisp bacon
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 1/2 cup shredded parmesan cheese
                                                                  • Yes No 2 cup chopped lettuce
                                                                  • Start charcoal fire or preheat gas grill to medium-high heat.
                                                                  • Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
                                                                  • Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead* on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes.
                                                                  • Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
                                                                  • Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
                                                                  • Combine mayonnaise, mustard, garlic and black pepper. Spread lightly over crust. Crumble 2 strips of bacon and sprinkle over crust. Top with about 1/4 cup mozzarella cheese, a few tomato slices and 1 tablespoon Parmesan cheese. Repeat with remaining pizzas.
                                                                  • Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from oven and sprinkle with lettuce. Serve immediately.
                                                                  • *To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
                                                                  • Make Ahead: Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator. Punch down and roll out just before grilling. OR, pizzas may be partially grilled ahead of serving. Here’s how: Grill one side of the pizza crust. Cool. Tightly wrap and refrigerate until serving time. Top pizzas with desired toppings (on grilled side) and finish grilling on preheated grill.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    fleischmann
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Fleischmann's
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 chicken
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 parsley
                                                                  • Yes No 2 cilantro
                                                                  • Yes No pinch saffron
                                                                  • Yes No 1/2 cup kalamata olive
                                                                  • Yes No 2 wedge preserved lemons
                                                                  • Combine first 3 ingredients. Sprinkle evenly on chicken; cover and chill until ready to cook.
                                                                  • Heat 2 tablespoons olive oil in a large tagine or Dutch oven over medium-high heat. Brown chicken, in 2 batches, adding more oil if necessary. Return all chicken pieces to tagine, and top with onion and next 5 ingredients.
                                                                  • Combine saffron and 3/4 cup water; pour over chicken. Bring to a boil. Reduce heat, cover, and simmer 30 minutes or until chicken is done, stirring halfway through cooking time.
                                                                  • Stir in olives and Preserved Lemons; cook 5 minutes or until heated. Serve with hot cooked couscous, if desired.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 3 ½servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The earthy sweetness of the saffron pairs well with steak or fish. This quick dish is also a welcome substitution for traditional roasted or boiled potatoes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No dash saffron
                                                                  • Yes No 1 small lb red potato
                                                                  • Combine all ingredients in a medium saucepan over medium-high heat. Bring mixture to a boil. Cover and reduce heat to medium-low; cook 20 minutes or until potatoes are tender when pierced with a knife. Serve immediately.
                                                                  Yields: 4servings (serving size: 4 potatoes)
                                                                  • Total Time: 29 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Emily Kaiser devised this simple, fail-safe recipe while living in Oakland, California, with two excessively productive Meyer lemon trees. Likely a cross between an orange and a lemon, the Meyer lemon give this sweet-tart marmalade a bright citrus flavor.

                                                                  Ingredients
                                                                  • Yes No 12 3 lb medium organic meyer lemons
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels 1/8 inch thick.
                                                                  • In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute. Drain the strips and rinse under cold running water. Blanch two more times; the final time, drain the strips but do not rinse them.
                                                                  • Return the strips to the saucepan. Add the reserved juice and the sugar. Simmer over moderate heat, stirring to dissolve the sugar, then skimming any foam, until the marmalade sets, about 30 minutes.
                                                                  • Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover. Let stand at room temperature for 2 days before serving.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 5 ½pint jars
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb new yukon gold potato
                                                                  • Yes No 1 cup frozen green bean
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/4 5 oz lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup large shallot
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/2 tsp tarragon leaves, dried
                                                                  • Place potatoes in a large saucepan; cover with water. Bring water to a boil and cook potatoes 15 minutes or until potato is easily pierced with a fork. Add green beans during the last minute of cooking; drain and set aside.
                                                                  • While potatoes cook, combine 1 tablespoon olive oil, parsley, mustard, vinegar, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Season to taste with black pepper. When potatoes are cool enough to handle, slice larger pieces in half or fourths and add to bowl. Toss to coat and set aside.
                                                                  • Cover chicken breasts with parchment paper; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle with remaining 1/4 teaspoon salt and season with black pepper.
                                                                  • Place flour in a shallow dish. Dredge chicken in flour. Warm remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan, and cook 6 to 8 minutes until chicken begins to brown; turn to brown other side. Add shallots, and cook 5 to 6 minutes or until a meat thermometer in the thickest part of the chicken breast registers 160�. Add lemon juice and tarragon, and turn chicken until evenly coated.
                                                                  • Transfer chicken to a serving platter and scrape any remaining shallots into potato salad. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp garlic salt
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No two whole plate, 3 bone short ribs
                                                                  • Yes No 1 oz dried porcini mushroom
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1 extra large white onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3 cup beef stock
                                                                  • Yes No 8 oz matzo farfel
                                                                  • Yes No 4 4 oz cup baby spinach
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No coarse sea salt
                                                                  • Preheat the oven to 275°. Set a large rack in a very large roasting pan. In a small bowl, combine the garlic salt with the sweet paprika, 1 tablespoon of kosher salt and 2 tablespoons of black pepper. Stir in 1/4 cup of the canola oil. Rub the spice paste on both sides of the short ribs and transfer to the rack in the roasting pan, meaty side up. Roast for 4 hours, until the meat is tender and pulls away from the bones. Transfer the short ribs to a platter and pour off the fat in the roasting pan. Increase the oven temperature to 325°.
                                                                  • Meanwhile, in a medium heatproof bowl, soak the porcini in the boiling water until they are softened, about 20 minutes. Drain the porcini and reserve 2 cups of the soaking liquid. Rinse and coarsely chop the porcini mushrooms.
                                                                  • Place the roasting pan over a burner and add the olive oil. Add the onion, carrots, celery, garlic, white mushrooms and chopped porcini mushrooms and cook over moderately high heat, stirring, until the vegetables are softened and just beginning to brown, about 10 minutes. Add the wine and cook, scraping up any browned bits stuck to the bottom of the pan, until the wine has evaporated, about 5 minutes. Add the beef stock, the reserved 2 cups of porcini mushroom soaking liquid and 3 cups of water and bring to a boil. Season with salt and pepper.
                                                                  • Return the short ribs to the roasting pan, meaty side up. Cover the pan very tightly with foil and braise in the oven for 1 hour and 15 minutes, until the meat is tender. Remove the foil and spoon off as much fat as possible from the pan juices. Transfer the short ribs to a platter.
                                                                  • Meanwhile, in a large skillet, heat the remaining 1/4 cup of canola oil. Add the matzo farfel and cook over moderately high heat, stirring, until lightly toasted, about 5 minutes. Stir the toasted farfel into the pan juices in the roasting pan.
                                                                  • Return the short ribs to the pan, nestling them into the liquid and roast, uncovered, for 15 minutes, until the matzo farfel is moistened and plump.
                                                                  • Transfer the short ribs to a cutting board. Remove the bones and slice the meat across the grain. Stir the spinach into the farfel, season with salt and pepper and let wilt. Spoon the farfel onto a platter and top with the meat. Sprinkle the parsley and coarse sea salt on top and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 6 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup clam broth
                                                                  • Yes No 1/4 cup pilsner beer
                                                                  • Yes No 1/2 lb sea scallop
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No tartar sauce and lemon
                                                                  • In a large saucepan, heat 2 inches of oil to 350°. Meanwhile, in a medium bowl, whisk the all-purpose flour with the cornmeal, baking powder, 1 1/4 teaspoons of salt and a pinch of pepper. Add the eggs, clam broth and beer and whisk until the batter is smooth. Fold in the scallops, scallions, onion and jalapeño.
                                                                  • Working in batches, drop heaping teaspoons of the batter into the oil and fry, turning occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritters to paper towels. Serve with tartar sauce and lemon wedges.
                                                                  Cuisine:YesNopilsner
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1 tsp ancho chile powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp golden brown sugar
                                                                  • Yes No 1/2 tsp chipotle chile powder
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 1/2 lb beef skirt steak
                                                                  • Yes No 12 corn tortilla
                                                                  • In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.
                                                                  • Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 10 minutes. Transfer the steak to a work surface and let rest for 10 minutes. Thinly slice the steak and serve with tortillas, Pico de Gallo, Avocado Salsa and cabbage.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12tacos
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Start the stock 30 minutes into the turkey's cooking time so everything will be ready at the same time. This recipe goes with Roast Turkey with Classic Pan Gravy

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/2 cup parsley
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No turkey neck and giblets
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 tbsp turkey drippings
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine first 8 ingredients in a large saucepan. Bring to a boil. Reduce heat, and simmer over medium-low heat until reduced to 2 1/2 cups (about 1 1/2 hours). Strain the stock through a sieve into a bowl; discard solids.
                                                                  • Bring the wine to a boil in pan until reduced to 1/2 cup (about 3 minutes). Combine flour and turkey drippings in a bowl, stirring with a whisk until smooth. Add to pan; cook over medium heat for 1 minute, stirring constantly. Stir in the strained stock, salt, and ground black pepper; cook over medium heat 15 minutes, stirring occasionally.
                                                                  Yields: 2 ½cups (serving size: 3 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Breakfast casseroles are one of our all-time favorite brunch foods. Assemble this hearty dish the night before, and bake the next morning. For more recipes like this, see our complete collection of breakfast and brunch recipes.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz hawaiian bread
                                                                  • Yes No 2 8 oz cup finely shredded mexican four cheese blend
                                                                  • Yes No 1/2 lb bacon
                                                                  • Yes No 8 large egg
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp dried mustard
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No salsa
                                                                  • Arrange bread cubes in a lightly greased 13- x 9-inch baking dish. Sprinkle with shredded cheese and crumbled bacon.
                                                                  • Whisk together eggs, milk, salt, pepper, mustard, and Worcestershire sauce. Pour over prepared dish; press down bread cubes with a spoon to allow bread to soak up liquid. Cover and chill 8 hours. Let stand 30 minutes before baking.
                                                                  • Bake at 350° for 35 minutes or until set and golden. Serve with salsa or sliced fresh tomatoes.
                                                                  • Note: Hawaiian bread may be found in the deli section of supermarket. Ten to 12 white bread slices, cubed, may be substituted for Hawaiian bread.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  More than just a birthday treat, cupcakes are an ideal ending to any outdoor dinner. These miniature cakes with cream-cheese-and-coconut frosting require no plates or utensils and end the evening with a touch of whimsy.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3/4 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup cake flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tsp pure coconut extract
                                                                  • Yes No 2 6 oz cup sweetened flaked coconut
                                                                  • Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners. With an electric mixer on medium speed, beat 1 stick butter and the granulated sugar until pale and fluffy. Beat in eggs, one at a time, and vanilla. Reduce speed. Beat in flour, baking powder, and salt, then milk. Spoon into cups. Bake until a cake tester comes out clean, 15 to 16 minutes. Let cool.
                                                                  • Beat cream cheese, remaining 1/2 stick butter, the confectioners' sugar, and coconut extract until fluffy. Frost cupcakes, and sprinkle with coconut.
                                                                  Yields: 12
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A punch that lives up to its name. This recipe was featured as part of our Punch Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 qt strong black tea
                                                                  • Yes No 1 qt rye
                                                                  • Yes No 1 750 milliliter red wine
                                                                  • Yes No 1 pint dark rum
                                                                  • Yes No 1/2 pint brandy
                                                                  • Yes No 2 oz bénédictine
                                                                  • Yes No 1 pint orange juice
                                                                  • Yes No 1/2 pint lemon juice
                                                                  • Yes No twists of lemon peel
                                                                  • Pour the tea, whiskey, wine, rum, brandy, Bénédictine, orange juice, and lemon juice into a large bowl over a large disk of ice. Stir until blended, and refrigerate for 1 hour. Serve in chilled glasses, and garnish with lemon peel.
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Unlike traditional stuffed chiles, this dish is baked like a casserole. The chiles are smothered in a creamy, spicy white sauce and topped with a cheese-rich breadcrumb mixture that crisps as it cooks.

                                                                  Ingredients
                                                                  • Yes No 8 poblano chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup diced red bell pepper
                                                                  • Yes No 1 1/2 cup corn kernel
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 3 oz cup crumbled queso fresco cheese
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Preheat broiler.
                                                                  • Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.
                                                                  • Preheat oven to 350°.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper; cook 4 minutes, stirring frequently. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.
                                                                  • Place half of beans in a bowl; mash with a fork. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.
                                                                  • Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.
                                                                  • Increase heat to medium. Cook milk mixture 8 minutes or until thick. Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk mixture over stuffed chiles.
                                                                  • Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350° for 20 minutes or until sauce is bubbly.
                                                                  • Preheat broiler.
                                                                  • Broil 1 minute or until top is golden brown.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 1 stuffed chile)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1/3 cup dijon mustard
                                                                  • Yes No 1 4 lb whole chicken
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Stir together honey and mustard; set aside all but 1/4 cup. Gently loosen chicken skin around breast. Rub 1/4 cup honey mustard evenly under and over skin, pushing it into legs and thighs. Sprinkle chicken inside and out with salt and pepper. Fold wings under and tie legs together.
                                                                  • Place chicken, breast side up, on a small rack or a ring made from foil inside slow cooker. Add 1/4 inch water. Cover; cook on high until an instant-read thermometer inserted into thigh registers 180ºF, 3 1/2 to 4 hours.
                                                                  • Preheat broiler to high. Transfer chicken, breast side up, to a foil-lined baking sheet. Combine 1 Tbsp. reserved honey mustard with olive oil. Brush mixture over chicken and broil to brown skin, 2 to 3 minutes. Let rest 10 minutes on a cutting board before serving. Drizzle remaining honey mustard over each portion of sliced meat.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 4 hours 3 minutes
                                                                  • Total Time: 4 hours 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Searing and baking the salmon without turning it results in a crisp top and a soft horseradish coating on the underside.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz salmon fillet
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup drained prepared horseradish
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 scallions, white and pale green parts only
                                                                  • Preheat oven to 375 degrees. Season both sides of salmon fillets with salt and pepper. Spread 1 tablespoon horseradish onto skinned side of each fillet.
                                                                  • Heat oil in a large ovenproof skillet over high heat until
                                                                  • hot but not smoking. Add salmon, horseradish side up,
                                                                  • and sear on 1 side, about 2 minutes. Without flipping fish,
                                                                  • transfer skillet to oven, and bake until salmon has cooked
                                                                  • through, about 6 minutes. Transfer salmon to a platter, flipping
                                                                  • fish, and sprinkle with scallions.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  Peruvian tejas are artisan candies that are traditionally produced in the in and around the town of Ica (near the Nazca lines ) on the south central coast of Peru. Tejas have a center of firm manjar blanco candy (dulce de leche), which is topped with a dried fruit and/or nut, and then dipped in fondant. These tejas are "chocotejas" - dipped in chocolate rather than fondant. Tejas are traditionally wrapped in foil, and then placed inside fringed paper wrappers.

                                                                  Ingredients
                                                                  • Yes No 2 cup dulce de leche
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 cup chocolate chip
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 50 large pecan halves
                                                                  • Place the dulce de leche and butter in your heaviest pot. Heat over low to medium heat, stirring constantly, until candy reaches 210 degree fahrenheit on a candy thermometer. Remove from heat, stir in vanilla, and let cool overnight in the refrigerator. Use a melon baller to scoop small balls of the candy, then shape them with your hands into a cylinder. Press the dulce de leche between 2 pecan halves. Place candies in the freezer while you prepare the chocolate. Bring an inch of water to a boil in a saucepan. Place the chocolate chips in a heat proof bowl that fits over the top of the saucepan without touching the water (or use a double boiler). Place the bowl on top of the saucepan and turn off the heat. Stir the chips until they are melted. Dip the candies with the pecans in the chocolate, and set aside to harden. Keep melted chocolate warm by leaving the bowl over the pot of hot water. Once chocolate has set, dip the candies a second time. Chill until firm. Wrap candies in foil, then in white papers cut with a fringe. Store candies in the refrigerator, in an airtight container. Serve at room temperature.
                                                                  Cuisine:YesNoperuvian
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Quesada is an Asturian dessert, traditionally made from goat milk or fresh cheese called "requeson." Quesada is similar in texture to cheese cake, but has a light, delicate flavor. Sprinkle top with powdered sugar or berries. This yogurt version of the traditional recipe is lower calorie, very simple and uses a single bowl to prepare. It's a good recipe for beginners or younger children who want to help make dessert. One reason it is so simple is that the yogurt container is used to measure the ingredients.

                                                                  Ingredients
                                                                  • Yes No 4 57 gram tbsp butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 yogurt containers granulated sugar
                                                                  • Yes No 1 6 oz yogurt
                                                                  • Yes No 2 yogurt containers unbleached white flour
                                                                  • Yes No 1.5 yogurt containers milk
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No powdered sugar
                                                                  • Yes No summer berries
                                                                  • Yes No berry topping salsa de frutas del bosque
                                                                  • This Spanish Yogurt Quesada recipe makes 8 servings.
                                                                  • Tip: In order to properly measure the ingredients using the yogurt container, empty the yogurt into a small bowl. Wash and dry the container and it is ready to use for measuring.
                                                                  • Pre-heat the oven to 390F (198C) degrees. Grease a 9.5 inch (24cm) round glass baking dish.
                                                                  • Using a hand mixer, beat the butter, eggs and sugar together in a large mixing bowl. Add the yogurt and mix until smooth. Add the flour, one container at a time, continuing to beat.
                                                                  • Mix in the cinnamon and the milk.
                                                                  • Pour the batter into the greased dish and bake for approximately 30 minutes. When properly cooked, the edges should be browned and the center should not jiggle.
                                                                  • Sprinkle with powdered sugar or top with fresh berries or a sauce, such as Berry Topping – Salsa de Frutas del Bosque.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  Easy quick chicken pot pie! This is the perfect thing to whip up in the winter!

                                                                  Ingredients
                                                                  • Yes No 2 cup chicken
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 corn
                                                                  • Yes No 1 cream of chicken soup
                                                                  • Yes No 1 cream of mushroom soup
                                                                  • Yes No 1 milk you use a from one of the vegetables
                                                                  • Yes No 1 peas
                                                                  • Yes No 1 pinch black pepper
                                                                  • Yes No 2 roll out pie crusts
                                                                  • Yes No 1 sliced carrots
                                                                  • Yes No 1 sliced potatoes
                                                                  • Roll 1 pie crust out into a 9 inch pie pan.
                                                                  • Mix all ingredients(except the pie crusts) in a bowl together.
                                                                  • Pour into the Pie Crust.
                                                                  • Cover the pie crust with the remaining pie crust, use a fork to seal the edges.
                                                                  • Bake on 400 degrees for approx. 45 mins or until golden brown.
                                                                  • Serve hot.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings ( serving size: slices )
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  For this light, healthy dish, Jean-Georges Vongerichten steams snapper fillets in foil packets with a piquant mix of ginger, lemongrass, green Thai chiles, miso, fish sauce, tarragon, scallions and orange zest. The blend can be made ahead of time and used to flavor other meats like chicken and pork.

                                                                  Ingredients
                                                                  • Yes No 6 scallion
                                                                  • Yes No 3 green thai chiles
                                                                  • Yes No 1 tender inner bulb of fresh lemongrass stalk
                                                                  • Yes No 1/2 2 oz cup thinly sliced ginger
                                                                  • Yes No kosher salt
                                                                  • Yes No 2/3 cup vegetable oil
                                                                  • Yes No 2 tbsp yellow miso paste
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 tsp chopped tarragon
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 large shallot
                                                                  • Yes No ten 6 oz skinless red snapper fillets
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 1/2 large lb oyster, caps
                                                                  • Yes No 1/2 cup frozen edamame beans
                                                                  • In a mini food processor, combine the scallions with the chiles, lemongrass, ginger and 1/2 teaspoon of salt. Process to a paste.
                                                                  • In a medium saucepan, heat the vegetable oil until shimmering. Stir in the scallion paste and remove from the heat. Stir in the miso, fish sauce, tarragon and orange zest.
                                                                  • Light a grill. Place two 20-by-26-inch sheets of heavy-duty foil on a work surface. Drizzle the foil with olive oil and scatter with the shallots. Arrange five of the snapper fillets in the center of each piece of foil. Drizzle the fillets with the white wine and season with salt. Spread the scallion-miso paste on the fillets and top with the mushrooms and edamame, if using. Fold up the sides of the foil and seal the packets.
                                                                  • Place the packets on the grill and steam over medium heat for about 15 minutes, until the packets puff up and the juices within are bubbling vigorously. Transfer the fish and the vegetables to plates. Spoon the cooking juices on top and serve with Fragrant Sticky Rice.
                                                                  Cuisine:YesNothai
                                                                  Yields: 10
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 10 min.; Bake: 25 min.; Cool: 1 hr., 10 min.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz white cake mix
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No paper baking cups
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
                                                                  • Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.
                                                                  • Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and let cool completely (about 1 hour).
                                                                  • Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake Mix.
                                                                  • Coconut Cupcakes: Prepare Basic White Cupcakes as directed. Spread with Coconut Buttercream, and sprinkle with sweetened flaked coconut.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  You can prep the components of this pasta salad in advance -- toss together just before serving. The spicy arugula, creamy goat cheese, and a touch of Dijon mustard give the dish plenty of flavor.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 3/4 lb gemelli
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 3/4 3 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 8 oz arugula
                                                                  • Yes No 1/2 small red onion
                                                                  • In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
                                                                  • Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No four slice thick slices country bread
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 1/2 tbsp marjoram
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Prepare oven broiler. On an ungreased baking sheet, toast each side of bread until crisp, 1 to 3 minutes per side. Sprinkle tops with Parmesan, marjoram, and pepper. Return to broiler until cheese melts and begins to bubble, 1 to 3 minutes. Serve warm.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 13 oz cup dried sour cherry
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 lb marbled boneless lamb shoulder, of skin and gristle, meat and fat finely ground
                                                                  • Yes No 1 3/4 tsp cinnamon
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp flat leaf parsley
                                                                  • Yes No mini pita bread
                                                                  • In a bowl, soak the dried cherries in the water until softened, about 30 minutes.
                                                                  • In a large bowl, spread the lamb in an even layer. In a small bowl, combine the cinnamon, allspice, 2 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Sprinkle the spices over the lamb and knead them in. Form the lamb into 3/4-inch meatballs; you should have about 60.
                                                                  • In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the meatballs and cook over high heat, shaking the pan, until lightly browned outside and rare in the center, about 4 minutes. Drain well.
                                                                  • In a large saucepan, heat the remaining 3 tablespoons of oil. Add the onions and cook over moderately low heat, stirring occasionally, until softened and golden, about 12 minutes. Add the cherries and their soaking liquid and the lemon juice and simmer over moderate heat for 10 minutes. Add the meatballs and any accumulated juices and simmer over low heat until they are slightly pink inside and the sauce has reduced slightly, 5 to 10 minutes. Season with salt and pepper, garnish with the parsley and serve with pita breads.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  This moist, rich rum cake is great to make ahead for special occasions or as a food gift. It tastes even better the next day. Prep: 20 min., Bake: 1 hr., Cool: 15 min., Stand: 45 min.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 tbsp grated lemon rind
                                                                  • Yes No 1/2 cup dark rum
                                                                  • Yes No 1/4 cup banana liqueur
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No rum syrup
                                                                  • Yes No powdered sugar
                                                                  • Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)
                                                                  • Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
                                                                  • Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
                                                                  • Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving.
                                                                  • *1/4 cup dark rum may be substituted.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 wonton wrappers
                                                                  • Yes No 4 oz chicken breast (bone-in, skinless)
                                                                  • Yes No 2 tbsp barbecue sauce
                                                                  • Yes No 3/4 cup coleslaw mix
                                                                  • Yes No 2 tbsp low fat sesame ginger dressing
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Preheat oven to 400°. Spray inside and outside walls of a deep square pan with nonstick cooking spray. Drape wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." Bake until crispy (3-4 minutes). Remove pan from oven; cool. Combine chicken with barbecue sauce in a bowl. In a microwave-safe bowl, combine coleslaw mix, sesame ginger dressing, and cilantro. Microwave until softened (45 seconds); set aside. Carefully remove wonton shells from pan; fill each with 1 tablespoon of barbecue chicken and 1 teaspoon of cilantro slaw. On a baking sheet coated with nonstick cooking spray, lay filled wontons on sides. Spray tops of wonton shells lightly with nonstick cooking spray; bake until warm and crunchy (5 minutes).
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2servings (serving size: 4 tacos)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat

                                                                  This traditional Mexican breakfast requires only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup thinly sliced onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 2 cup shredded cooked chicken breast
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 7 3/4 oz salsa de chile fresco
                                                                  • Yes No 15 6 inch corn tortilla
                                                                  • Yes No 1 cup shredded queso blanco
                                                                  • Preheat oven to 450°.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
                                                                  • Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Author and Tante Marie teacher Jodi Liano shares her recipe for delicious, no-fuss French crêpes. She recommends drizzling them with powdered sugar, lemon juice, and extra butter, as she demonstrates in our YDIAW

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No powdered sugar
                                                                  • Yes No lemon
                                                                  • Place flour, salt, sugar, milk, and eggs in a blender. Mix on high until completely combined, about 30 seconds. Let mixture rest in the refrigerator for at least 30 minutes or overnight. (If the batter separates, mix it again just before cooking the crêpes.)
                                                                  • When ready to cook the crêpes, melt 1/2 tablespoon of the butter in a 10-inch nonstick skillet or an 8-inch crêpe pan over medium heat. As the butter melts, swirl it around to coat the bottom of the pan. Pour in about 1/4 cup of the batter and immediately swirl and tilt the pan to create a thin, even layer. (If the batter sets before the skillet is coated, reduce the heat slightly. The next crêpe will be better.) Return to heat and cook until the crêpe is golden around the edges and dry in the center, about 1 to 2 minutes. Tilt the skillet, sliding half the crêpe off the skillet and onto a rubber spatula. Flip both the spatula and crêpe over so that the crêpe lands back in the skillet, and cook for about 20 seconds more. (Jodi flips her crepes by hand, but we recommend the spatula method to save your fingers from the heat.) If you choose, use the back of a spoon to spread another 1/2 tablespoon of the butter over the crêpe, then sprinkle with a bit of powdered sugar and a squeeze of lemon.
                                                                  • Slide the crêpe onto a serving plate and fold it in half, then in half again. Repeat with the remaining batter, buttering the pan as needed (after about every other crêpe). Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8crêpes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Jennifer Rubell uses white paper bags to hold her "papillotes" for a dramatic presentation. The seafood is wrapped in parchment paper and then inserted in the bags. You will need five 8-by-14 inch #420-size bags (the number is on the bottom). Each will serve six people. Look for them in delis or takeout shops; omit them if unavailable.

                                                                  Ingredients
                                                                  • Yes No 4 large lb sea scallop
                                                                  • Yes No 4 large lb shrimp
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup tarragon
                                                                  • Yes No 10 slice thin lemon slices
                                                                  • Preheat the oven to 425°. In a bowl, toss the seafood with 1/2 cup of the olive oil and season with salt and pepper.
                                                                  • Cut five 18-inch-long sheets of parchment paper and lay them on a work surface. Arrange the scallops and shrimp on one half of each parchment square in slightly overlapping rows, leaving a 3-inch border at the edges. Drizzle with olive oil, scatter the chervil on the seafood and lay the lemon slices on top.
                                                                  • Fold the parchment over the seafood and fold the 3 open edges of each package up to seal in the juices. Carefully slide each package, seam side up, into the bottom of a paper bag. Tightly roll down the top of each bag; staple shut.
                                                                  • Set the bags upright on 2 large baking sheets and bake for 25 minutes, shifting the pans halfway through for even cooking. Transfer the bags to serving trays. With scissors, cut the top off each bag to reveal the packet. Carefully unfold the packets. Drizzle with additional olive oil and serve hot, with lemon wedges and Miami Tartar Sauce.
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Make use of garden fresh tomatoes and basil with this Mediterranean-inspired pasta dish. Serve warm with a crisp side salad and garlic bread or chill and enjoy at an afternoon picnic.

                                                                  Ingredients
                                                                  • Yes No 4 cup bow tie pasta (farfalle)
                                                                  • Yes No 4 cup cherry tomato
                                                                  • Yes No 1/3 cup thinly sliced basil
                                                                  • Yes No 1/4 cup chopped pitted niçoise olives
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No red wine vinegar
                                                                  • Combine first 10 ingredients in a large bowl, and toss well. Sprinkle vinegar over each serving, if desired.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This simple and satisfying risotto was inspired by a dish from Wanda and Giovanna Tornabene's famed restaurant, Gangivecchio, in Sicily. You can substitute bacon and most types of winter squash (like delicata) for the ingredients used here.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb pancetta
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No one 1 1/2 lb butternut squash
                                                                  • Yes No 8 sage
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 5 1/2 cup chicken stock
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 1/2 19 oz cup arborio rice
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl. Add 1 tablespoon of the olive oil to the fat in the skillet. Add the squash and cook over moderately high heat, stirring occasionally, until tender, about 8 minutes. Add the sage, season with salt and pepper and cook until aromatic, about 1 minute longer. Transfer the squash to the bowl with the pancetta.
                                                                  • In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
                                                                  • In a large saucepan, melt 3 tablespoons of the butter in the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until absorbed. Add 1/2 cup of the hot stock and cook, stirring, until absorbed. Continue adding the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy, about 20 minutes.
                                                                  • Stir the remaining 1 tablespoon of butter and the 1/2 cup of Parmesan into the risotto. Gently fold in the squash and pancetta. Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here's a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes, and pesto, layered with mozzarella and Parmesan and baked until bubbly. Fusilli or orecchiette would work well here, too.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 2 cup canned chopped tomatoes
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 cup homemade pesto
                                                                  • Yes No 3/4 medium lb pasta shells (conchigglie)
                                                                  • Yes No 6 oz mozzarella cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Heat the oven to 400°. Oil a large baking dish (about 9 by 13 inches).
                                                                  • In a large stainless-steel frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes. Drain off any excess fat.
                                                                  • Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and stir in the pesto.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil

                                                                  Stir in additional heated whipping cream, 1 tablespoon at a time, if you want a thinner fondue. A fondue pot for chocolate is heated by a tea light or votive candle.

                                                                  Ingredients
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 3 4 oz semisweet chocolate bars
                                                                  • Yes No 2 tbsp coffee-flavored liqueur
                                                                  • Yes No assorted cookies, pretzel sticks, fruit, marshmallows
                                                                  • Microwave whipping cream and chocolate in a microwave-safe glass bowl at HIGH 1 1/2 to 2 minutes, stirring every 30 seconds. Stir in liqueur.
                                                                  • Transfer to a fondue pot; keep warm, stirring occasionally. Serve with cookies, pretzels, fruit, and marshmallows.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 7servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  We've perfected this classic candy with easy microwave directions. Follow the cook times closely based on the wattage of your microwave. Munch on half of the brittle, and use the rest in Brown Sugar Cake with Peanut Buttercream and Brittle Topping. This recipe goes with Brown Sugar Cake with Peanut Buttercream and Brittle Topping

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/2 cup raw peanuts
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp baking soda
                                                                  • Microwave first 3 ingredients in a 2-quart glass bowl on HIGH 5 minutes, using an 1100-watt microwave oven. (Microwave 1 more minute if using a 700-watt microwave.) Stir in peanuts. Microwave 3 more minutes in an 1100-watt oven (add 1 more minute in 700-watt oven). Stir in butter and vanilla. Microwave 45 seconds in an 1100-watt oven (add 1 more minute in 700-watt oven) or until candy is the color of peanut butter. Stir in baking soda (mixture will bubble). Working quickly, spread hot candy in a thin layer onto a lightly greased baking sheet using two metal forks. Cool completely. Break candy into pieces.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1pound
                                                                  • Prep Time: 7 minutes
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Albondigas
                                                                   2 h 30 m

                                                                  A favorite in Mexico is Albondigas, a light soup with hearty chunks of vegetables and small rice-filled meatballs.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1/2 cup cooked rice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 3 qt chicken broth
                                                                  • Yes No 4 stalk celery
                                                                  • Yes No 3 white onion
                                                                  • Yes No 1 cilantro, leaves only
                                                                  • Yes No 4 large carrot
                                                                  • Yes No 2 cup leaf vegetables
                                                                  • Yes No 2 tsp oregano
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Mix ground beef with rice, 1 teaspoon of cumin, 1 teaspoon of salt and the crushed garlic. Form 1 1/2 tablespoons into a meatball by rolling it between your hands until it forms a ball. Do this with all of the meat until it is all formed into meatballs. Bring broth to a boil in a large pot. Turn down to a slow simmer (where there are hardly any bubbles) and add in meatballs. Simmer gently for 20 minutes. Add in the carrots, onion, cilantro, remaining spices, garlic and celery. Simmer for 1 hour and 15 minutes minutes or until rice in meatballs is cooked through. Add in the greens and simmer for an additional 15 minutes. Serve hot with fresh flour tortillas.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 15 min., Cook: 20 min., Cool: 15 min. Use purple and red potatoes about the size of an average tomato. To retain color, cook purples in their jackets. Our Test Kitchens prefers to cook potatoes for potato salad uncut and in their peels. Cut potatoes tend to break apart.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 small lb purple potatoes
                                                                  • Yes No 1 1/4 small lb red potato
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 scallion
                                                                  • Yes No 5 slice bacon
                                                                  • Yes No salt
                                                                  • Yes No garnish, fresh arugula
                                                                  • Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Cook 15 to 20 minutes or just until tender; drain well. Cool 15 minutes, and slice into wedges.
                                                                  • Whisk together mayonnaise and next 5 ingredients in a large bowl. Add potatoes, green onions, and 3 Tbsp. crumbled bacon; gently toss to coat. Season with salt to taste. Sprinkle with remaining bacon. Garnish, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle

                                                                  Total Time: 10 min.

                                                                  Ingredients
                                                                  • Yes No 2 12 oz french rolls
                                                                  • Yes No 1 1/2 lb barbecued pork
                                                                  • Yes No barbecue sauce
                                                                  • Bake rolls according to package directions. Serve barbecued pork on rolls with barbecue sauce and coleslaw.
                                                                  • Note: We tested with Pepperidge Farm Hot & Crusty French Rolls.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 18appetizer servings
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 tbsp margarine
                                                                  • Yes No 2 tbsp crunchy peanut butter
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 3 ingredients, and set aside. Beat margarine and peanut butter at medium speed of a mixer until light and fluffy. Gradually add sugars, beating at medium speed until well-blended. Add vanilla and egg white, and beat well. Add flour mixture; stir well. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours.
                                                                  • Preheat oven to 350°.
                                                                  • Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan, and cool on wire racks.
                                                                  • Chocolate-Peanut Butter Variation: Add 1 ounce of grated semisweet chocolate to the flour mixture.
                                                                  Yields: 12(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The grilled cheese sandwich grows up in our sophisticated version that starts with nutty, smooth-melting fontina cheese and adds a layer of sage-accented sautéed mushrooms.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/2 lb button mushroom
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 1/4 tsp sage leaves, dried
                                                                  • Yes No 8 large slice from a round of country style bread
                                                                  • Yes No 1/2 lb fontina cheese
                                                                  • In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat. Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the fresh sage, if using. Put the mushrooms in a bowl and wipe out the pan.
                                                                  • Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter. Put them, buttered-side down, on a work surface. Top the bread with the cheese and then the mushrooms. Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
                                                                  • Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  Challah Recipe
                                                                   4 h 20 m

                                                                  These days challah is no longer reserved for the Jewish Sabbath. Migrating into supermarkets everywhere, this rich egg bread (similar to, though not as buttery as, Mardi Gras King Cake or even Greek Easter Bread ) is enjoyed on a daily basis, and makes delicious French toast.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 1/4 oz, 4 1/2 teaspoons active dry yeast
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 4 cup bread flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 4 tsp fine ground cornmeal
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 tsp sesame seed
                                                                    For the bread dough:
                                                                  • Place the warm water in a large bowl and sprinkle in the yeast. Let sit until foamy, about 5 minutes. Add the egg, egg yolks, measured oil, sugar, 4 cups of the flour, and the salt. Stir with a wooden spoon until the mixture comes together to form a shaggy dough and most of the flour is incorporated.
                                                                  • Turn the dough out onto a lightly floured work surface and knead, adding more flour a little at a time if the dough is sticky or very soft (it should be firm). Knead until the dough is smooth and elastic (when you push down, the dough should feel firm and push back), about 10 to 15 minutes.
                                                                  • Coat a large bowl with a thin layer of vegetable oil. Place the dough in the bowl, turn to coat in the oil, and cover with a damp tea towel or plastic wrap. Let rise in a warm, draft-free area until tripled in volume, about 40 to 60 minutes. When fully risen, an indentation made with a finger pushed into the center of the dough should remain; this is a fully aged, or ready, dough. Punch down the dough, cover, and allow to rise for 15 minutes more.
                                                                  • Punch down again and cut into 2 equal portions. Cover 1 portion with a damp tea towel or plastic wrap; set aside. Divide the other portion into 6 equal pieces. On a work surface, use your palms to roll the pieces into 6 ropes that are thick in the center, tapered to a point on each end, and at least 12 inches long (lightly flour the work surface if the dough becomes too sticky or difficult to roll). Line up the 6 strands vertically and pinch the top ends together.
                                                                  • Counting from left to right, bring strand number six from the right end over strand number one on the left and up to the left. Bring strand number one from the left up to the top right. You now have a four-legged creature with two arms crossed over each other. Keeping the legs spread apart in pairs, the left arm (as you face it) comes down into the center between the legs.
                                                                  • Bring the outer right leg over and up to form a new top left arm. The top right arm comes down between the legs.
                                                                  • Repeat the pattern: The left outer leg comes up to form the new right arm, and the left arm comes down to the center. The right leg comes up to form the new left arm, and the right arm comes down to the center.
                                                                  • Continue alternating (left leg up to become right arm, left arm down to the center; right leg up to become left arm, right arm down to the center, and so on), always keeping hold of the last strand you moved so that you remember your location in the pattern. When moving strands, grasp the arms by the ends where hands would be. Grasp the legs where feet would be. Keep the legs spread in pairs so that the arms can easily be brought down to the center. If you become momentarily disoriented when braiding, remember that the arms come down, and the legs come up. If you make an error and become entirely confused, stop, open the braid, and begin again. When done, if there is any doubt, turn the bread upside down. The design should be perfectly symmetrical. If not, undo it and begin again. Finish by pinching the ends tightly closed.
                                                                  • Dust a baking sheet with the cornmeal. Transfer the challah to the baking sheet and repeat the process with the second portion of dough. Place the challahs in a warm, draft-free area and allow to rise until almost doubled in size, about 45 minutes.
                                                                    For the egg wash and topping:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Combine the beaten egg, water, and salt. Brush both loaves with the egg wash, using care to cover them completely, but do not let any excess egg drip into the crevices. Let the loaves sit until dry, about 15 minutes, and then brush again. Sprinkle with poppy seeds or sesame seeds if desired.
                                                                  • Bake the loaves, rotating the sheet halfway through the baking time, until they are a rich mahogany color and emit a hollow sound when tapped lightly on the bottom with your fingertips, about 35 minutes. If the tops begin to brown excessively and the bottoms are raw, cover the bread with a sheet of parchment paper or aluminum foil that has been creased down the center to form a tent. If there is a white line visible between the braids, continue baking until it disappears. To test for doneness, press lightly between the braids on the highest part of the bread; it should be firm. If you feel the creases give when lightly pressed, continue baking until they firm up. Let cool on a wire rack.
                                                                  • Challah keeps very well for several days in a plastic bag in a breadbox. It can also be wrapped in plastic or foil and placed in a resealable freezer bag, frozen, and defrosted slowly overnight in the refrigerator.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 2loaves
                                                                  • Total Time: 4 hours 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable freezer bag

                                                                  Elephant garlic is actually closely related to the leek and thought by some to be its wild ancestor. The bulbs are very large and can weigh more than a pound. They have a flavor that is milder than that of regular garlic and develop a rich sweetness when roasted.

                                                                  Ingredients
                                                                  • Yes No 4 head elephant garlic
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 4 leek
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 russet potato
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 8 cup water
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1 cup basil
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 japanese eggplant
                                                                    For the soup:
                                                                  • Preheat the oven to 350°F.
                                                                  • Cut off the top 1/4 inch of each garlic head. Place garlic heads in a small, shallow baking dish and drizzle oil over them. Bake until golden, about 1 hour. Cool slightly.
                                                                  • Press individual garlic cloves between your thumb and finger to release them. In a large saucepan place the garlic, leeks, onion, potato, and wine. Bring to a boil, reduce to a simmer, and cook until the wine is reduced by half its volume. Add the stock or water and salt and pepper and simmer 30 minutes, stirring occasionally. Cool slightly.
                                                                  • Working in batches, purée the mixture in a blender until smooth. If the soup is too thick, thin by adding stock or water. Taste and adjust seasonings.
                                                                    For the basil purée:
                                                                  • Blanch the basil leaves by placing them in boiling salted water for 15 to 20 seconds and then immediately plunging them into an ice water bath. Remove leaves from the ice water and pat dry.
                                                                  • Place basil leaves in the bowl of a food processor. Add salt. With the machine running, slowly drizzle in the oil until a smooth purée is formed. You may have to scrape the sides of the bowl several times in order to purée all of the leaves.
                                                                    To serve:
                                                                  • Ladle the soup into warm bowls. Place grilled eggplant in the center of each bowl and top with basil purée.
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill

                                                                  Orange flan is a variation of the traditional Spanish flan, a vanilla custard topped with caramel sauce. This variation is lighter, but has an intense orange flavor that refreshes the palate as well as satisfying a sweet tooth. It is a simple custard recipe that can be made ahead of time and makes an elegant finish to any dinner or celebration, including Mother’s Day.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 1/2 large orange
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Serves 6. Yields 6 individual servings in ramekins.
                                                                  • Put a saucepan over medium heat for 30 seconds. Add 1/2 cup sugar and 1/2 cup orange juice.
                                                                  • With the wooden spoon, keep stirring sugar and juice mixture constantly in pan until sauce is reduced and thickened. It should be a rich medium brown color (caramelized). This will take 3-5 minutes or so on medium to low heat.
                                                                  • Remove from heat and quickly spoon caramelized sugar sauce into each of the 6 ramekins or large dish. (If you wait, sugar will cool and harden.) Set aside.
                                                                  • Grate peel of half of a large orange and half of a lemon into a mixing bowl.
                                                                  • Pour about 1/2-inch of warm water into a 9” x 13” baking dish for boiling water bath if using ramekins. If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary to cover 3/4 or the height of the dish.
                                                                  • Add 1/2 cup orange juice, the half-and-half and citrus zest to a heavy-bottomed saucepan and stir. Scald 2 cups of half-and-half in the saucepan and remove from heat. Keep a close eye on the pan, so the cream does not boil over.
                                                                  • Meanwhile in a medium mixing bowl, beat slightly 3 eggs. Mix in 1/4 cup sugar. Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved. Pour the mixture slowly into another mixing bowl, straining it using the cheesecloth to line the strainer. This should catch all the citrus zest. Discard cheesecloth.
                                                                  • Ladle mixture into ramekins.
                                                                  • Place each of the ramekins in the baking dish with water. If water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water in. Bake uncovered in water bath at 325 degrees for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.
                                                                  • Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 5 minutes or so.
                                                                  • Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill flan thoroughly in refrigerator - at least 1 hour.
                                                                  • When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the place, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate and the sauce will surround it.
                                                                  • Garnish with orange peel or a slice of orange, if desired.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mold
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 lb sea scallop
                                                                  • Yes No 1 1/2 cup diced plum tomato
                                                                  • Yes No 1 cup chopped yellow bell pepper
                                                                  • Yes No 1/2 cup diced avocado
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 6 cup watercress
                                                                  • Yes No 4 6 inch pita bread
                                                                  • Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add onion and jalapeno; saute 2 minutes. Add scallops; saute 3 minutes or until done. Stir in 1 teaspoon oil, tomato, and next 6 ingredients (tomato through garlic). Remove from heat.
                                                                  • Arrange the watercress on each of 4 plates; top with scallop salad, and serve with pitas.
                                                                  Yields: 4servings (serving size: 1 1/2 cups watercress, 1 cup scallop salad, and 1 pita)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The creamy mayonnaise-horseradish sauce works wonderfully with the spicy catfish. Serve with rolls, lettuce, and tomato slices if you want to turn these kebabs into easy po'boys.

                                                                  Ingredients
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 4 6 oz catfish fillet
                                                                  • Yes No 1/2 cup fat-free mayonnaise
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 2 tsp prepared horseradish
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 3 green bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 6 ingredients in a medium bowl; add catfish, tossing to coat. Cover and refrigerate 20 minutes.
                                                                  • Combine mayonnaise, juice, capers, and horseradish in a small bowl; stir with a whisk. Cover and refrigerate.
                                                                  • Prepare grill.
                                                                  • Cook the corn in boiling water for 3 minutes, and drain.
                                                                  • Thread 3 catfish pieces, 2 corn pieces, and 3 bell pepper pieces alternately onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill for 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with sauce.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings (serving size: 2 kebabs and 2 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Graham crackers are surprisingly easy to make. Use this recipe to make our Marshmallow Cookie Sandwiches.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup wheat flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No coarse salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Preheat oven to 350 degrees. Whisk together flours, baking soda, baking powder, cinnamon, and 1/4 teaspoon salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Mix in egg. Add flour mixture, and mix to combine.
                                                                  • Divide dough in half. Roll out each dough half to 1/8-inch thickness on a lightly floured surface. Refrigerate until firm, about 30 minutes.
                                                                  • Cut out eighteen 2 1/2-inch-square crackers, using a fluted cookie cutter or a knife. Transfer to baking sheets, spacing 1/2 inch apart.
                                                                  • Bake, rotating sheets halfway through, until golden brown, about 10 minutes. Transfer sheets to wire racks, and let cool.
                                                                  Yields: 18; enough for 9 cookie sandwiches
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No