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                                                                  ; there's nothing green, and the tomatoes come from a can (wah waah). But you know what? It's delicious. And if you live on the East Coast, you've got four more months until real tomatoes show up at the markets. So grab your can opener—this is easy and it feeds a crowd.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 lb sweet italian sausage
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 1 lb pasta
                                                                  • Yes No 1/2 cup fresh bread crumbs
                                                                  • Yes No 1/2 lb fresh mozzarella cheese
                                                                  • Heat the olive oil in a large (14-inch if you have it) skillet over medium heat. Add the shallot, season with salt and pepper, and sauté until soft, 5 to 8 minutes. Add the garlic and cook for 1 minutes. Add the sausage, breaking it up as it cooks.
                                                                  • (At this point, bring a large pot of salted water to boil for the pasta.)
                                                                  • When the sausage is almost cooked through, add the cauliflower. Season with salt and pepper. Cook, stirring occasionally, until the cauliflower begins to brown slightly. If the pan is very dry, depending on how much fat is in your sausage, you can add another splash of oil.
                                                                  • Turn the heat up to medium-high and pour in the tomatoes. Scrape any brown bits off of the bottom of the pan, bring the mixture to a simmer, then cover, lower the heat, and simmer until the cauliflower is cooked through, about 10 minutes.
                                                                  • While the cauliflower mixture is cooking, boil the pasta. Also, spread the fresh breadcrumbs onto a cookie sheet and run under the broiler or brown in a skillet until toasted.
                                                                  • When the pasta is al dente, take a slotted spoon and transfer it to the pan with the cauliflower. Toss everything together, then add the cubes of mozzarella.
                                                                  • Top each serving with bread crumbs, reserving extra for leftovers.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 2 cup 2% milk
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup instant dry polenta
                                                                  • Yes No 1/4 cup less fat cream cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Bring milk and water to a simmer in a saucepan. Whisk in polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cream cheese and salt.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Notes: Assemble through step 2 up to 4 hours ahead; cover and chill airtight. Garnish with cucumber and chives just before serving. If using salmon caviar, rinse with cold water and drain; use cold.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1/2 cup diced english cucumber
                                                                  • Yes No 1/4 cup minced chives
                                                                  • Yes No 1/2 lb crab
                                                                  • Yes No creamy wasabi dressing
                                                                  • Yes No 1/2 cup salmon caviar
                                                                  • Yes No 8 very thin slice english cucumber
                                                                  • Yes No fresh chive spears
                                                                  • In a bowl, mix celery, chopped cucumber, and minced chives.
                                                                  • Spoon 2 tablespoons crab into each of 4 tall, stemmed glasses (about 8 oz. each); divide half the celery mixture, half the creamy wasabi dressing, and half the caviar among glasses. Repeat, ending with caviar.
                                                                  • Garnish parfaits with cucumber slices and chive spears.
                                                                  • How to cook crab
                                                                  • Keep live crabs loosely covered in the refrigerator up to 12 hours. Grasp crabs carefully from the rear end, between the legs, and put in a pan to make sure they fit, with 3 to 4 inches of clearance below pan rim. Remove crabs and fill pan with enough water to cover crabs by 2 to 3 inches. Cover pan and bring water to a boil over high heat.
                                                                  • One at a time, grasp crabs as described above and plunge them headfirst into the boiling water; if you have too much water, ladle out excess and discard. Cover pan and start timing. When water resumes boiling, reduce heat to a simmer. Cook 1 1/2- to 2 1/2-pound crabs 15 minutes, 3-pound crabs about 20 minutes.
                                                                  • Drain crabs; to be able to handle quickly, rinse briefly with cool water.
                                                                  • How to clean, crack, and shell crab
                                                                  • Pull off and discard triangular flap from belly side.
                                                                  • Turn crab belly side down; pulling from the rear end, lift off back shell. Drain and discard liquid from shell. If desired, scoop soft, golden crab butter and white crab fat from shell into a small bowl to eat by the spoonful with crab or to stir into a dipping sauce. If using back shell for garnish, break bony section (mouth) from front end of shell and discard. Rinse shell well and drain.
                                                                  • On the body section, pull off and discard reddish membrane that covers the center (if it hasn't come off with the back) and any loose pieces. Scoop out any remaining golden butter and add to bowl. Pull off and discard long, spongy gills from sides of body. Rinse body well with cool water.
                                                                  • Twist legs and claws from body. Using a nutcracker or wood mallet, crack the shell of each leg and claw section. With a knife, cut the body into quarters.
                                                                  • Break apart legs and claws; using your fingers, a small fork, a pick, or a crab leg tip, remove meat. Pull body sections apart and dig out pockets of meat. Discard shells. One cooked, cleaned 1 3/4- to 2-pound crab (with back shell) yields 7 1/2 to 8 ounces (1 1/3 to 1 1/2 cups) of meat; heavier crabs do not always have more meat.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Empanadas, a Latin American favorite, just got so much easier with the use of refrigerated pizza dough. This dish is great to serve at parties.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1 lb refrigerated pizza dough
                                                                  • Yes No flour
                                                                  • Yes No 1 16 oz refried beans
                                                                  • Yes No 1 1 pint fresh salsa
                                                                  • Yes No 1 8 oz cheddar
                                                                  • Yes No sour cream
                                                                  • Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface. On half of each round, spread some of the beans, then top with 1 1/2 tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet. Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Serve this creamy dish with a tossed green salad or a fruit salad.

                                                                  Ingredients
                                                                  • Yes No 4 qt water
                                                                  • Yes No 2 cup rotini pasta
                                                                  • Yes No 1 10 oz frozen chopped broccoli
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 1 1/2 6 oz cup cubed light processed cheese
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup chopped reduced fat ham
                                                                  • Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.
                                                                  • While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.
                                                                  • Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.
                                                                  Yields: 6servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    velveeta
                                                                    Brands:
                                                                  • Yes No
                                                                    Velveeta
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/4 cup tomato ketchup
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes.
                                                                  • Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
                                                                  • Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute

                                                                  Spiced with cinnamon, ginger, and nutmeg, this make-ahead dessert tastes like pumpkin pie; crumbled biscotti adds a crusty crunch. This will keep in the freezer for up to four days.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 14 oz fat free sweetened condensed milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp ginger powder
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No dash salt
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 1 8 oz carton reduced fat sour cream
                                                                  • Yes No 2 3/4 cup commercial biscotti
                                                                  • Combine 1 cup 1% milk and brown sugar in a medium, heavy saucepan, and heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.
                                                                  • Place egg yolks in a bowl. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Place mixture in pan. Cook over medium heat until mixture coats a metal spoon (about 4 minutes), stirring constantly. Drain custard through a sieve into a bowl; discard solids.
                                                                  • Combine 1/2 cup 1% milk, sweetened condensed milk, and next 5 ingredients (sweetened condensed milk through salt) in a medium bowl. Stir in pumpkin. Gradually add custard, stirring with a whisk. Cover and chill at least 8 hours.
                                                                  • Combine 1/2 cup pumpkin mixture and sour cream, stirring well with a whisk. Add sour cream mixture to chilled pumpkin mixture, and stir until well blended. Pour the mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.
                                                                  • Spoon ice cream into a freezer-safe container; fold in crumbled biscotti. Cover and freeze 1 hour or until firm.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze

                                                                  This robust, satisfying stew is made with lamb shank, a relatively lean cut with marvelous lamb flavor. The Swiss chard here adds a mild earthiness as well as vitamin K and calcium.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup dried porcini mushroom
                                                                  • Yes No 4 thyme
                                                                  • Yes No one 3 inch orange zest
                                                                  • Yes No one 3 inch ancho chile
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No four 1 lb lamb shank
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 qt water
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1/2 small lb turnip
                                                                  • Yes No 1/2 lb swiss chard
                                                                  • Yes No eight slice thick slices crusty whole wheat baguette
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Preheat the oven to 275°. In the center of a double-ply 5-inch piece of dampened cheesecloth, combine the porcini, thyme, orange zest, ancho chile, bay leaf and celery. Tie into a neat package with kitchen string. Trim any excess cheesecloth and string from the bouquet garni.
                                                                  • In a 12-inch, enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Season the lamb with salt and pepper and cook 2 shanks over moderate heat until browned, 7 minutes per side. Transfer the lamb to a bowl and repeat with the remaining lamb shanks.
                                                                  • Add 2 teaspoons of the remaining olive oil, the onion and three-quarters of the minced garlic to the casserole. Cook over moderately low heat, stirring occasionally, until softened, 7 minutes. Add the tomato and cook over moderately high heat for 3 minutes. Stir in the wine and simmer until reduced by half. Return the lamb shanks to the casserole, nestling them in an even layer. Add the water and bouquet garni and bring to a gentle simmer. Cover the shanks with a sheet of parchment paper and the lid and bake for 1 hour. Turn the shanks, cover again with the parchment and the lid and bake for 1 hour longer, or until the meat is very tender.
                                                                  • Meanwhile, in a medium saucepan of salted boiling water, cook the carrots until tender, about 5 minutes. Using a slotted spoon, transfer the carrots to a bowl. Add the turnips to the saucepan and boil until tender, about 4 minutes. Transfer to the bowl. Add the Swiss chard to the saucepan and blanch for 1 minute. Drain, chop coarsely and transfer to the bowl.
                                                                  • Transfer the shanks to a bowl and let cool slightly. Increase the oven temperature to 400°. Simmer the braising liquid over moderate heat, skimming the surface occasionally, until slightly reduced, about 5 minutes. Squeeze the bouquet garni into the liquid, then discard it.
                                                                  • Remove the meat from the shanks. Cut or tear it into bite-size pieces and return it to the casserole. Add the carrots, turnips and Swiss chard, and season the stew with salt and pepper; keep warm.
                                                                  • Arrange the baguette slices on a baking sheet and brush with 1 tablespoon of the remaining olive oil. In a bowl, combine the remaining olive oil and garlic with the parsley. Spread the garlic-parsley mixture on the slices and bake for 7 minutes, or until toasted. Halve the toasts crosswise and serve with the stew.
                                                                  Yields: 4
                                                                  • Cook Time: 1 hour 35 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 7 oz dried udon noodles
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 2 dozen littleneck clam
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp minced flat leaf parsley
                                                                  • Yes No 1 1/2 tsp chinese black bean sauce
                                                                  • Yes No 1/4 cup sake
                                                                  • Yes No 1 thick, 6 oz watercress
                                                                  • Yes No 1 1/2 tbsp oyster sauce
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 scallion
                                                                  • Yes No chili oil
                                                                  • In a medium saucepan of boiling water, cook the udon until tender, 5 minutes. Drain and toss with 1 teaspoon of the canola oil.
                                                                  • Meanwhile, heat a wok until very hot. Add 2 tablespoons of the canola oil and when it starts smoking, add the clams. Cover and cook for 2 minutes. Add the ginger, garlic, parsley and black bean sauce and stir-fry for 2 minutes. Add the sake, cover and cook until the clams open, about 5 minutes longer. Pour the clams and their juices into a large bowl.
                                                                  • Return the wok to high heat and add the remaining 2 tablespoons of canola oil. Add the watercress and stir-fry until crisp-tender, about 2 minutes. Add the udon, oyster sauce and butter and stir-fry until the udon are evenly coated. Return the clams and any accumulated juices to the wok and stir-fry just until combined. Transfer to the bowl, garnish with the scallion and drizzle with chile oil. Serve immediately.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  The sherry vinegar gives the relish lots of flavor, so choose a good one.

                                                                  Ingredients
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1 1/4 lb beef flank steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1/4 cup chopped roasted red bell peppers
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No thyme
                                                                  • To prepare steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Place the peppercorn mixture in a spice or coffee grinder; process until finely ground.
                                                                  • Remove 1 chile from can; reserve remaining chiles and sauce for another use. Place peppercorn mixture, chile, 2 tablespoons vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process until smooth, scraping sides occasionally. Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours. Remove from bag; discard marinade.
                                                                  • Prepare grill or broiler.
                                                                  • Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.
                                                                  • To prepare the relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; saute 5 minutes or until lightly browned. Remove from heat; stir in tomato and remaining ingredients except thyme leaves. Garnish with thyme, if desired.
                                                                  Yields: 5servings (serving size: 3 ounces steak and 1/2 cup relish)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir

                                                                  Serve this soufflé straight out of the oven. Plunge the serving spoon in the middle of the dish--the soufflé will fall, but its airy texture will remain.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb broccoli
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/3 cup non-fat sour cream
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 6 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 325°.
                                                                  • Cook broccoli in boiling water 4 minutes or until tender. Drain. Cool to room temperature on paper towels.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Reduce heat to medium-low. Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minute or until thick, stirring constantly. Pour mixture into a large bowl, and stir in broccoli.
                                                                  • Beat the egg whites with a mixer at high speed until stiff peaks form. Gently stir one-third of egg whites into broccoli mixture; fold remaining egg whites into broccoli mixture. Spoon mixture into a 2-quart souffle dish coated with cooking spray. Place on middle rack of oven. Bake at 325° for 40 minutes. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 5 oz evaporated milk
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1 peaches in light syrup
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup peach nectar
                                                                  • Whisk first 3 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
                                                                  • Process peaches with sugar, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture with peach nectar.
                                                                  • Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
                                                                  • Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
                                                                  • Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1 ½quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  This mozzarella chicken sandwich provides two grain servings from the ciabatta, a little more than two servings of meat from the chicken, and half a dairy serving from the cheese. Serve with orange wedges and baked chips.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sun dried tomato pesto
                                                                  • Yes No 2 tbsp fat-free mayonnaise
                                                                  • Yes No 3/4 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 8 oz ciabatta
                                                                  • Yes No 12 large basil
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 cup sliced roasted red bell peppers
                                                                  • Yes No 1 large tomato
                                                                  • Combine pesto and mayonnaise in a small bowl, stirring to blend.
                                                                  • Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.
                                                                  • Preheat broiler.
                                                                  • Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  Jambalaya
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 kielbasa, 1⁄ rounds
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 1 8 oz fiesta flavored rice mix
                                                                  • Yes No 1 1 lb and raw shrimp
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Heat the oil in a saucepan over medium heat. Add the kielbasa and cook until browned on both sides, about 4 minutes. Add the tomatoes and their juices along with 1/2 cup of water and bring to a boil. Stir in the rice mix. Reduce heat, cover, and cook for the time specified on the rice package. Add the shrimp and stir. Cover and cook until the shrimp are pink, 3 to 4 minutes. Add the hot pepper sauce (if using). Spoon into individual bowls.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No pasta pomodoro
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Add the shrimp to the simmering pomodoro sauce. Cover and cook until the shrimp are pink and cooked through, about 4 minutes. Remove from heat. Stir in the basil. Divide among bowls and sprinkle 1 teaspoon lemon zest over the tops.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  Gooey cheese, sun-dried tomatoes, and earthy mushrooms join chicken for a tasty sandwich you can quickly prepare in a grill pan or panini press.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup presliced cremini mushrooms
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/4 cup canola mayonnaise
                                                                  • Yes No 2 tbsp chopped sun dried tomatoes
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 8 1 1/2 oz slice ciabatta bread
                                                                  • Yes No 8 oz skinless, boneless rotisserie chicken breast
                                                                  • Yes No 4 1 oz slice reduced fat provolone cheese
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and garlic to pan; sauté 3 minutes or until mushrooms are tender. Remove from heat; set aside.
                                                                  • Combine mayonnaise, tomatoes, and capers in a mini food processor; pulse until well combined. Spread 1 tablespoon mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 ounces chicken, 1 cheese slice, and 1 bread slice.
                                                                  • Heat a large grill pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches. Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 3 tbsp light miso paste
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • Yes No 3/4 cup chicken stock
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 1/4 lb boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb shiitake mushroom cap
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 3/4 lb napa cabbage
                                                                  • Yes No 3 oz daikon radish
                                                                  • Yes No 2 scallion
                                                                  • In a bowl, whisk the miso, garlic, sesame oil and 1/2 cup of the stock. In a large skillet, heat the vegetable oil. Add the chicken, season with salt and pepper and cook over high heat until just cooked through, 4 minutes; using a slotted spoon, transfer to a plate.
                                                                  • Add the shiitake, ginger and the remaining stock to the skillet. Cover and cook over moderate heat until the shiitake are tender, 2 minutes. Add the cabbage and chicken and stir-fry over high heat for 1 minute. Add the miso sauce and bring to a simmer. Stir in the daikon and scallions. Transfer to bowls and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This slow-cooker pulled pork recipe makes budget-friendly homemade barbecue a breeze! 7 ingredients and 10 minutes of prep time are all you need to get this dish cooking for dinnertime.

                                                                  Ingredients
                                                                  • Yes No 1 3 lb boneless pork shoulder, skin
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 2 cup homemade barbecue sauce
                                                                  • Yes No 2 tbsp mustard
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No salt and pepper
                                                                  • Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add broth, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.
                                                                  • When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Skim excess fat from liquid in slow cooker.
                                                                  • Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low. If desired, serve with hamburger buns and sides of pinto beans, corn, tomatoes and coleslaw.
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 9 hours
                                                                  • Total Time: 9 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve

                                                                  The first nationally branded barbecue sauces were likely based on a Kansas City-style sauce like this one--thick, tomatoey,and sweet,with just a hint of hot.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup apple cider vinegar
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup chili sauce
                                                                  • Yes No 2 tbsp chopped onion
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Stir together all ingredients in a medium saucepan over medium heat; bring to a boil. reduce heat; simmer, stirring occasionally, 40 minutes.
                                                                  • Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate leftover table sauce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1 ¼cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate

                                                                  Contrasting tastes (sweet, salty, tangy) and textures (soft, juicy, crunchy) create an intriguing and beautiful first course.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp low-sodium soy sauce
                                                                  • Yes No 9 black mission figs
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/4 tsp minced garlic
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 3 cup baby arugula
                                                                  • Yes No 3 cup baby spinach
                                                                  • Yes No 1/2 cup thinly sliced celery
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 12 wedge cantaloupe
                                                                  • Yes No 3 tbsp chopped walnut
                                                                  • Prepare grill to medium-high heat.
                                                                  • Brush 1 1/2 teaspoons soy sauce over cut sides of figs. Place figs, cut side down, on a grill rack; grill 1 minute on each side or until lightly browned. Remove from grill.
                                                                  • Combine remaining 1 tablespoon soy sauce, juice, honey, oil, garlic, and salt; stir with a whisk.
                                                                  • Combine arugula, spinach, celery, onion, and pepper. Arrange 2 cantaloupe wedges on each of 6 plates. Top each serving with about 1 cup arugula mixture, 3 fig halves, and 1 1/2 teaspoons nuts; drizzle with about 1 1/2 tablespoons dressing.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For the neatest slices, make quiche a day ahead; let it cool, loosen it from pan edges, and chill. Cut into wedges, then reheat.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup whole wheat pastry flour
                                                                  • Yes No 10 tbsp butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 oz dried morel mushroom
                                                                  • Yes No 1 slender cup asparagus
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup shredded gruyère cheese
                                                                  • Yes No 1 scallion
                                                                  • In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and whirl until dough holds together. Press evenly over bottom and 1 1/4 in. up side of a 9-in. springform pan; chill.
                                                                  • Preheat oven to 375°. Soak mushrooms in a small bowl with 1 cup hot water until softened, 15 to 20 minutes, swishing them around every so often. Gently squeeze out liquid. Cut in half lengthwise if large. Save liquid for another use.
                                                                  • Blanch asparagus in a saucepan of boiling water until barely tender-crisp, about 45 seconds. Drain, transfer to a bowl of ice water, and cool. Drain and pat dry.
                                                                  • In a bowl, whisk remaining 2 eggs to blend. Whisk in half-and-half, salt, and pepper. Sprinkle gruyère and onion in prepared crust, then arrange asparagus and morels on top. Pour egg mixture over vegetables.
                                                                  • Bake quiche on bottom rack until filling no longer jiggles when gently shaken, 40 to 45 minutes. Let cool in pan on a rack at least 30 minutes. Loosen quiche from pan rim with a knife, remove rim, and slice. Serve warm or at room temperature.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 7
                                                                  • Prep Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Swiss chard, a member of the beet family, has bumpy, dark-green leaves and white or red stalks and veins. We use green chard with white stems in this recipe since the bright red stems often bleed their color.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup coarsely chopped shallot
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large bunch green swiss chard, leaves
                                                                  • In a large skillet, melt butter over medium heat. Add shallots, and cook until translucent, about 3 minutes. Add flour, and cook, stirring constantly, for 1 minute. Add milk, nutmeg, salt, and pepper; raise heat to high and cook, stirring constantly, until mixture is reduced by half, about 2 minutes.
                                                                  • Add chard, and cook until tender and coated with the thickened milk mixture, 3 to 4 minutes. Serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 10 caramel candies
                                                                  • Yes No 2 1/2 inch strip fresh orange peel
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No vanilla ice cream
                                                                  • Prepare batter: Combine eggs, milk, flour and sugar in a blender and blend at medium speed until smooth.
                                                                  • Prepare sauce: Combine cream, caramels, orange peel, water and orange juice in a small saucepan; place over medium-low heat and cook, stirring occasionally, until smooth. Keep warm.
                                                                  • Heat a nonstick 9-inch skillet over medium-high heat. Add 1/2 Tbsp. butter; coat pan. Tilt pan and add 1/4 cup batter; swirl to spread batter in a thin, even layer. Cook until golden on bottom (about 2 minutes); flip and cook about 1 minute more. Turn crepe out onto a clean kitchen towel and fold in half twice. Repeat with remaining batter; add butter as needed.
                                                                  • Place 2 crepes on each of 6 dessert plates. Spoon warm caramel sauce on top. Serve with ice cream if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Roasting intensifies the woodsy flavor of asparagus. A thin crust of earthy parmesan cheese adds a bit of crunch. Prep and Cook Time: 25 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 2 lb asparagus
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/3 cup packed parmesan cheese
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Preheat oven to 475°. Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends.
                                                                  • Toss asparagus with olive oil, sprinkle with salt and pepper, and toss well. Arrange asparagus in an even layer in a shallow baking dish. Sprinkle with parmesan cheese and bake until asparagus is crisp-tender and cheese is browned, about 10 minutes. Sprinkle with lemon juice. Serve hot or warm.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lb merguez
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large lb oyster mushroom cap
                                                                  • Yes No 1 lb shiitake mushroom cap
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 1/4 cup dry red wine
                                                                  • Yes No 1/2 lb lasagna noodle
                                                                  • Yes No 4 cup ricotta cheese
                                                                  • Yes No 1/2 lb truffled pecorino cheese
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No parsley
                                                                  • Heat a large, deep skillet. Add the merguez, cover and cook over moderate heat, turning once, until well browned and cooked through, about 15 minutes. Transfer the merguez to a plate. Let cool and thinly slice.
                                                                  • Add 2 tablespoons of olive oil to the skillet. Add the oyster and shiitake mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened and browned, about 15 minutes. Stir in the red onion and the remaining 1 tablespoon of olive oil, cover and cook, stirring, until the onion is softened, about 7 minutes. Remove from the heat and stir in the flour. Set the skillet over moderately high heat and gradually stir in the chicken stock and wine until smooth. Simmer, stirring, until slightly thickened, about 1 minute. Add the merguez and season with salt and pepper.
                                                                  • In a large pot of boiling, salted water, cook the lasagne noodles until just tender, about 3 minutes. Drain the noodles, transfer to a bowl of cold water or let stand for 1 minute. Pat the noodles dry, then toss lightly with olive oil. In a large bowl, blend the ricotta with the pecorino and season with salt and pepper.
                                                                  • Preheat the oven to 375°. In a well-buttered 9-by-13-inch, deep ceramic baking dish, arrange 2 to 3 lasagna noodles in a single layer. Spread half of the mushroom mixture over the noodles. Cover with more noodles and dollop half of the cheese mixture on top. Cover with another layer of noodles, pressing gently to spread the cheese in an even layer. Continue layering with the remaining mushroom mixture, noodles and cheese mixture, ending with a layer of noodles. Spread the softened butter on the top and garnish with the grated Parmigiano-Reggiano cheese.
                                                                  • Cover the lasagna with foil and bake for about 40 minutes, until heated through. Uncover and preheat the broiler. Broil the lasagna about 4 inches from the heat until golden brown and crisp on top, about 2 minutes. Let the lasagna rest for 15 minutes. Garnish with parsley leaves, cut into squares and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a 1cm/½ inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil and season it with salt and pepper. Crostini are a great aperitivo with a drink, especially if you offer a few different toppings. Here are a few of my faves to get you into the spirit of things ? each one will make enough to top 12 slices of crostini.

                                                                  Ingredients
                                                                  • Yes No 1 of ciabatta bread
                                                                  • Yes No 1 clove of
                                                                  • Yes No garlic
                                                                  • Yes No good quality extra virgin olive oil
                                                                  • I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a 1cm/½ inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil and season it with salt and pepper. Crostini are a great aperitivo with a drink, especially if you offer a few different toppings. Here are a few of my faves to get you into the spirit of things – each one will make enough to top 12 slices of crostini.Grill your slices of ciabatta. While they're still hot, rub them gently with the cut side of the garlic and drizzle with good-quality extra virgin olive oil. Now finish with your favorite toppings...buffalo mozzarella and chillimixed herbspea and broadbean pureé with pecorinoprosciutto, figs and minttomato and olivesgreens• from Jamie's Italy
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    finish
                                                                  Ingredients
                                                                  • Yes No 1 2/3 cup lentil
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1/2 lb salami
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 4 chicken thigh
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2/3 cup homemade stock
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large saucepan, bring the lentils, water, 3/4 teaspoon of the salt, the thyme, and bay leaf to a boil over moderately high heat. Reduce the heat. Simmer, covered, until the lentils are tender but not falling apart, about 25 minutes.
                                                                  • Meanwhile, in a large frying pan, heat 1 tablespoon of the oil over moderate heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low and add the onion, garlic, and bell pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the onion mixture to the simmering lentils.
                                                                  • Heat the remaining tablespoon of oil in the pan over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the black pepper and add it to the pan. Cook the chicken, turning, until brown, about 12 minutes in all. Pour off all the fat from the pan. Add the broth, reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes. Add the pan juices from the chicken to the lentils along with the lemon juice and the parsley. Top with the chicken and let sit, covered, for 5 minutes.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice

                                                                  The sauce for these chicken breasts--with tomatoes, olives, and oregano--is reminiscent of the classic puttanesca sauce.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 cup onion
                                                                  • Yes No 1 large yellow bell pepper
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 2 1/3 cup coarsely chopped tomato
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 20 kalamata olive
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 4 oz chicken breast half (boneless, skinless)
                                                                  • Put oil and onion in a large nonstick skillet over medium-high heat. Cook 5 minutes, stirring frequently. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Increase heat to medium-high. Add bell peppers; cook 10 minutes or until bell peppers are tender. Add tomato, salt, and black pepper; cook 7 minutes or until liquid has evaporated. Add parsley, oregano, and olives; cook 1 minute. Pour tomato mixture into a large bowl; keep warm.
                                                                  • Wipe pan clean with a paper towel; heat pan coated with cooking spray over medium-high heat. Add 4 chicken breast pieces; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining chicken.
                                                                  • Return the chicken to pan; add the tomato mixture, and cook 1 minute or until thoroughly heated.
                                                                  • Wine Note: Pair this second-course dish with an equally spicy and dramatic wine like intense, medium-bodied Allegrini's Valpolicella Classico ($15), which is possibly the best Valpolicella in Italy.
                                                                  Yields: 6servings (serving size: 2 chicken breast pieces and 1/2 cup tomato mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  To keep the pork chops from burning, rotate them from the hottest parts of the grill to the perimeter during cooking, basting with barbecue sauce as you do so.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 one inch ginger
                                                                  • Yes No 1 1/2 cup tomato sauce
                                                                  • Yes No 1/2 cup peach jam
                                                                  • Yes No 2 peach
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 6 to 8 oz pork chops, 6 to 8 ounces each
                                                                  • Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, and cook until translucent, about 2 minutes. Add the minced garlic and the ginger; cook about 2 minutes more.
                                                                  • Stir in tomato sauce, peach jam, and peaches. Reduce heat to low; simmer until sauce thickens, about 30 minutes. Stir in vinegar to taste. Adjust seasoning with salt and pepper. Remove from heat; let cool.
                                                                  • Pour half the barbecue sauce into a shallow baking dish; add the pork chops, turning to coat both sides. Reserve remaining sauce.
                                                                  • Grill pork chops on a medium-hot grill or grill pan until chops are well marked and cooked through, at least 5 minutes per side. Baste chops with barbecue sauce; rotate during cooking. Remove from grill. Let stand about 10 minutes before serving. Serve with remaining sauce.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  Did you know that cod used to be a very highly prized, valuable trading commodity? Wars and battles were won on salt cod because, of course, in the old days ships were sailing for weeks or months and the sailors would have a very unhealthy diet. Having salt cod on board as a source of protein kept them going, and it meant they could jump off the boat with enough energy for a bit of fighting when it was required! All kinds of cultures began to salt fish ? I suppose Iberian and Nordic countries are particularly well known for still doing it today. And certainly the Italians are more than partial to their fair share of it. Hundreds of years ago the only way to get fish into the center of Italy would have been to use preserved fish like salt cod. It might sound obvious, but this is why Tuscan cooking is predominantly meat- and bean-based. In the old days the only common fish recipes would have used either preserved or fresh lake fish.

                                                                  Ingredients
                                                                  • Yes No 600 gram monkfish fillets
                                                                  • Yes No 1 white onion
                                                                  • Yes No small 2 carrots
                                                                  • Yes No celery, pale green inner leaves
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a of fresh flat parsley, stalks and leaves
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 dried red chilli
                                                                  • Yes No 2 400g plum tomato in can
                                                                  • Yes No 425 milliliter light chicken stock
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lemon
                                                                  • Did you know that cod used to be a very highly prized, valuable trading commodity? Wars and battles were won on salt cod because, of course, in the old days ships were sailing for weeks or months and the sailors would have a very unhealthy diet. Having salt cod on board as a source of protein kept them going, and it meant they could jump off the boat with enough energy for a bit of fighting when it was required! All kinds of cultures began to salt fish – I suppose Iberian and Nordic countries are particularly well known for still doing it today. And certainly the Italians are more than partial to their fair share of it. Hundreds of years ago the only way to get fish into the center of Italy would have been to use preserved fish like salt cod. It might sound obvious, but this is why Tuscan cooking is predominantly meat- and bean-based. In the old days the only common fish recipes would have used either preserved or fresh lake fish.Unless you live in a country where it’s prevalent, like Portugal or Spain, salt cod can only be bought in good delis. Try to hunt out the real baccalà, but if you can’t find any then simply buy some fresh fish which can be salted overnight. As salt cod is preserved using copious amounts of salt, avoid seasoning this soup at all or do it right at the very end.If using fresh cod, haddock or monkfish, pack it in a few handfuls of sea salt overnight and rinse it before using. If using proper salt cod, soak the filets in cold water for 24 hours, changing the water a few times during this period. This way, the fish will rehydrate and the saltiness will be removed before cooking. (If the fish is more than 2cm thick it might need up to 36 hours’ soaking.) Chop the onion, carrots, celery, garlic and parsley stalks. Heat a splash of olive oil in a saucepan, and add the chopped vegetables, parsley stalks and dried chilli. Sweat very slowly with the lid ajar for 15 to 20 minutes until soft, but not brown. Add the tomatoes and simmer for 10 minutes, then add the stock and bring back to the boil.Break up any larger pieces of tomato with a wooden spoon and drop the salt cod filets into the hot soup. Simmer gently for 15 minutes, just until the fish has poached and flakes apart when prodded with a fork. Pick out any bits of skin. Gently fold the flakes of fish through the soup, taste and season with pepper, salt (if needed) and a little lemon juice. Chop the parsley and celery leaves and scatter over the soup. Drizzle with plenty of extra virgin olive oil.• from Jamie's Italy
                                                                  Cuisine:YesNotuscan
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    hunt
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Hunt

                                                                  For crisper broccoli, remove it from the boiling water after three minutes. Serve with a simple green salad.

                                                                  Ingredients
                                                                  • Yes No 3 qt water
                                                                  • Yes No 1 12 oz broccoli florets
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 12 oz evaporated fat free milk
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No dash nutmeg
                                                                  • Yes No 1 cup fat-free mayonnaise
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 10.75 oz condensed 30% reduced sodium 98% fat free cream of mushroom soup
                                                                  • Yes No 1 4 oz cup grated parmesan cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.
                                                                  • Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.
                                                                  • Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This crisp, chilled Asian coleslaw recipe is excellent in the summer.

                                                                  Ingredients
                                                                  • Yes No 7 cup shredded napa cabbage
                                                                  • Yes No 1 cup shredded red cabbage
                                                                  • Yes No 1 cup chopped daikon radish
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Yes No 1 cup loosely packed cilantro
                                                                  • Yes No 1 cup frozen green peas
                                                                  • Yes No 3 tbsp sesame seed
                                                                  • Yes No 3/4 cup reduced fat mayonnaise
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1/2 tsp dark sesame oil
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Combine first 7 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients (through pepper), stirring with a whisk. Add mayonnaise mixture to cabbage mixture; toss well to combine. Sprinkle with almonds. Cover and chill at least 1 hour before serving.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12servings (serving size: about 2/3 cup coleslaw and 1 teaspoon almonds)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Coconut-covered ice cream provides a cool ending to any meal.

                                                                  Ingredients
                                                                  • Yes No 2 pint vanilla ice cream
                                                                  • Yes No 2 cup sweetened shredded coconut
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping the ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.
                                                                  • Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6 to 10 minutes; let cool.
                                                                  • Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes (or up to 1 day).
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 4 tbsp canola oil
                                                                  • Yes No 10 oz extra firm tofu
                                                                  • Yes No 2/3 cup corn kernel
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 3/4 cup small onion
                                                                  • Yes No 1 1 cup red bell pepper
                                                                  • Yes No 6 oz asparagus
                                                                  • Yes No 1/4 cup organic vegetable broth
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2 cup short-grain rice
                                                                  • Yes No 2 1/4 cup scallion
                                                                  • Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat; swirl to coat. Add tofu; sauté for 10 minutes or until golden brown, stirring frequently. Remove tofu from pan with a slotted spoon; wipe pan dry with a paper towel. Heat remaining 2 tablespoons oil in pan; swirl to coat. Add corn and next 4 ingredients (through bell pepper); stir-fry 5 minutes. Add reserved tofu, asparagus, and next 4 ingredients (through crushed red pepper). Stir-fry 1 minute or until asparagus and tofu are heated. Divide the rice evenly among 4 plates. Spoon about 1 cup corn mixture over rice, and top evenly with 1 tablespoon green onions.
                                                                  Yields: 4servings (serving size: about 1 1/2 cups)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Roxanne Chan likes the way coconut milk smooths out the assertive spices in this quick chicken dish. If you can't find Chinese five spice, substitute equal parts ground cinnamon, ground cloves, ground ginger, and anise seeds.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp hot chili flakes
                                                                  • Yes No 1/2 tsp chinese five spice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 13.5 oz coconut milk
                                                                  • Yes No 1 14.5 oz fat skimmed chicken broth
                                                                  • Yes No 2 cup loosely packed baby spinach
                                                                  • Yes No 1 14 oz baby corn
                                                                  • Yes No 2 8 oz roma tomato
                                                                  • Yes No 1/4 cup sliced water chestnut in can
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Rinse chicken, pat dry, and cut into 1-inch chunks. In a bowl, mix flour, salt, chili flakes, and five spice. Add chicken pieces and mix to coat.
                                                                  • Pour oil into a 4- to 5-quart pan over medium-high heat. Add chicken mixture, garlic, and ginger. Stir frequently until chicken is cooked on the outside but still pink in the center (cut to test), about 3 minutes. Add coconut milk and broth and bring to a simmer. Adjust heat to maintain a simmer, cover, and cook to blend flavors, about 5 minutes.
                                                                  • Stir in spinach, corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until spinach is wilted, about 3 minutes. Sprinkle with cilantro before serving from pan.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Use jarred beets and jarred bell peppers to speed the process. Assemble up to three days ahead, but reserve the beets and eggs, adding them just before you serve.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup vegetable broth
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp italian seasoning
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 cup diced romaine lettuce
                                                                  • Yes No 2 cup diced iceberg lettuce
                                                                  • Yes No 1/2 cup diced radicchio
                                                                  • Yes No 1/2 cup thinly sliced belgian endive
                                                                  • Yes No 1 1/2 cup diced english cucumber
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1 cup finely shredded carrot
                                                                  • Yes No 1 3/4 cup diced red bell pepper
                                                                  • Yes No 1 cup diced plum tomato
                                                                  • Yes No 1 cup diced red onion
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 2 cup diced beet
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • To prepare the dressing, combine the first 8 ingredients, stirring with a whisk. Set aside.
                                                                  • To prepare the salad, arrange the romaine in the bottom of a 2-quart glass bowl or trifle dish; top with iceberg. Layer radicchio, endive, cucumber, celery, carrot, bell pepper, tomato, red onion, and green onions evenly over lettuces. Drizzle with dressing. Cover and chill 4 hours or overnight.
                                                                  • Arrange beets over green onions; top with eggs. Garnish with parsley, if desired.
                                                                  Yields: 10servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  This no-cook banana pie proves that raw food has a sweet side too. What to buy: Coconut butter, agave nectar, and lecithin can be found at health food stores.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup date
                                                                  • Yes No 2 1/2 cup flaked coconut
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  • Yes No 1 cup coconut milk
                                                                  • Yes No 1/4 cup date
                                                                  • Yes No 3 medium ripe banana
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tbsp lemon juice
                                                                  • Yes No pinch turmeric, ground
                                                                  • Yes No 2 tbsp lecithin
                                                                  • Yes No 1/2 cup raw unscented coconut butter
                                                                  • Yes No 3/4 cup coconut milk
                                                                  • Yes No 1/4 cup coconut meat
                                                                  • Yes No 1/4 cup agave nectar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 tsp lecithin
                                                                  • Yes No 1/4 cup raw unscented coconut butter
                                                                    To Make the Crust:
                                                                  • Put coconut flakes, salt, and vanilla in your food processor, fitted with the “S” blade. Begin to process, adding small amounts of the date until crust sticks together. Press crust into a greased (with coconut butter) 9-inch pie pan.
                                                                    To Make the Filling:
                                                                  • Blend all ingredients, except the coconut butter and lecithin, until smooth. Blend in the coconut butter and lecithin until smooth. Pour into pie shell and set in freezer or refrigerator until firm (about an hour).
                                                                    To Make the Coconut Cream Topping:
                                                                  • Pour coconut milk into blender. Add coconut meat until level reaches one cup, wet measured (meaning that you add the meat until the liquid in the blender reaches the 1-cup level). Next blend remaining ingredients, except lecithin and coconut butter, until smooth. Then add lecithin and coconut butter and blend until incorporated. Set in freezer or refrigerator until firm, and then spoon onto firm pie base.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1(9-inch) pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No one 3 lb butternut squash
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 1 1/2 5 oz cup shredded gruyère cheese
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No all purpose flour
                                                                  • Yes No large egg wash made wth 2 egg yolks
                                                                  • Preheat the oven to 400°. Lightly butter 2 large rimmed baking sheets. Season the butternut squash with salt and pepper and place it cut side down on one of the baking sheets. Cover with foil. Spread the onion slices on the other baking sheet in a single layer. Season with salt and pepper.
                                                                  • Roast the squash in the lower third of the oven for 1 hour, or until tender. Let cool, then scoop the flesh into a large skillet and mash until smooth.
                                                                  • Meanwhile, roast the onion slices in the middle of the oven for 30 minutes, turning once, until tender and golden. Let cool, then coarsely chop.
                                                                  • Cook the squash over high heat, stirring constantly, until any excess moisture is evaporated, about 5 minutes. Remove from the heat and stir in the onions, Gruyère and thyme; season with salt and pepper. Transfer the squash to a bowl and refrigerate until chilled.
                                                                  • On a lightly floured surface, roll out 1 piece of the Pastry 1/8 inch thick. Using a 4-inch round biscuit cutter, stamp out rounds as close together as possible. Stack the pastry scraps and refrigerate. Repeat with the second disk of pastry. When all the scraps are chilled, press them together, reroll and stamp out more rounds. Discard the remaining scraps.
                                                                  • Preheat the oven to 375°. Working in batches, brush 10 of the pastry rounds with some egg wash. Spoon 1 tablespoon of the squash filling onto the center of each round, fold into a half-moon and press to seal. Using a fork dipped in flour, crimp the edges. Transfer the turnovers to the baking sheets. Brush the turnovers with the rest of the egg wash and bake for 22 minutes, or until golden all over.
                                                                  Yields: 42turnovers
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Whip up this outstanding pasta and squash casserole for an easy family meal. Mini penne pasta works well in this dish since it's about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.

                                                                  Ingredients
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 cup cubed butternut squash
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 slice sweet hickory smoked bacon slices
                                                                  • Yes No 1 cup thinly sliced shallot
                                                                  • Yes No 8 mini oz penne pasta
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 3/4 3 oz cup shredded sharp provolone cheese
                                                                  • Yes No 1/3 1 1/2 oz cup grated parmesan cheese
                                                                  • Preheat oven to 425°.
                                                                  • Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
                                                                  • Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
                                                                  • Cook pasta according to the package directions, omitting salt and fat. Drain well.
                                                                  • Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  To stir-fry successfully, prepare everything before you begin; then cook in batches. Forget the wok and use a skillet large enough to hold a single layer of tofu, which will ensure that your tofu browns and becomes crisp. For a spicier version, you can double the curry paste to 2 teaspoons. Serve with rice noodles or jasmine rice.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz extra firm
                                                                  • Yes No 1 1/2 tbsp fish sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp thai red curry paste
                                                                  • Yes No 1/2 cup coconut milk
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1 chinese broccoli
                                                                  • Yes No 1 small red bell pepper, seeds
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup basil, cilantro, and mint leaves
                                                                  • Yes No 1/4 cup unsalted dry roasted peanuts
                                                                  • Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates six rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Press the tofu. Meanwhile, in a small bowl, whisk together fish sauce, lime juice, sugar, curry paste, and coconut milk until blended; set aside.
                                                                  • In a large, nonstick skillet, heat 1 tablespoon oil over high heat. Add the tofu and sear without moving until the cubes have browned, 2 to 3 minutes. Carefully turn the tofu and sear other side until browned, about 2 minutes more. Turn and sear a third side, again for about 2 minutes. Remove tofu to a plate and set aside.
                                                                  • Add the remaining tablespoon of oil to the skillet and heat. Add the broccoli, red pepper, 3 tablespoons of water, and salt to taste; cook, stirring frequently, until vegetables are almost tender, 2 to 3 minutes. Return tofu to the skillet and stir in the sauce. Cook to heat and blend flavors, about 1 minute. Serve immediately, garnishing each portion with basil, cilantro, mint, and peanuts.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1/4 cup sweetened dried cranberry
                                                                  • Yes No 1/4 cup coarsely chopped salted and roasted pistachio
                                                                  • Yes No waxed paper
                                                                  • Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, cranberries, and pistachios, stirring just until dry ingredients are moistened.
                                                                  • Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
                                                                  • Bake at 450° for 13 to 15 minutes or until golden.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The neighborhood will smell the sweet aroma of almond and orange when you're baking this French cookie recipe. Just be sure you've made enough to share.

                                                                  Ingredients
                                                                  • Yes No 2 oz almond paste
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp grated orange peel
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • In a large bowl, with your fingers or a pastry blender, rub or cut almond paste into sugar until well blended. With a mixer on medium speed, beat in butter until smooth. Beat in egg, orange peel, and vanilla, scraping down sides of bowl as necessary. Stir in milk.
                                                                  • In another bowl, mix flour with baking powder, cinnamon, cloves, and salt. Stir into butter mixture until well blended. Spoon batter into buttered and floured 2-inch-long madeleine molds (fill each hollow about 3/4 full).
                                                                  • Bake in a 350° oven until tops of madeleines are lightly browned and spring back when gently pressed, 12 to 15 minutes. Invert the pan over a rack to release madeleines. Serve warm, or cool completely and store airtight.
                                                                  • Notes: Nutritional analysis per madeleine. If you like, while they're still warm, dust the cookies with 2 tablespoons of powdered sugar mixed with 1/2 teaspoon cinnamon. Although best fresh, they can be stored airtight at room temperature for up to 1 week.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 14madeleines
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust

                                                                  Walnut oil adds subtle and delicate flavor. If you can't find it, use light olive oil. Cashews lend a crunchy texture and slightly sweet flavor, but you can use walnuts in their place.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tsp walnut oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 cup greens
                                                                  • Yes No 4 cup sliced belgian endive
                                                                  • Yes No 2 tbsp roasted unsalted cashews
                                                                  • Combine first 5 ingredients in a large bowl, stirring with a whisk. Add lettuce, endive, and cashews, tossing gently to coat. Serve immediately.
                                                                  Yields: 8servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  The colorful salsa that tops this savory bruschetta is best with fresh basil and ripe summer tomatoes. During the winter, substitute a cup of chopped plum tomatoes or grape tomatoes instead. Avoid using the large red tomatoes from the grocery store since they usually have little flavor during the winter months.

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup uncooked stone ground white
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 1 oz cup shredded parmesan cheese
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No tomato salsa
                                                                  • Combine water, grits, and salt in a medium, heavy saucepan; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, 20 to 25 minutes or until grits are very thick, stirring often. (If using polenta, add polenta to boiling water, reduce heat to medium-low, and cook 14 minutes or until very thick.) Remove grits from heat, and stir in Parmesan cheese, garlic powder, and pepper; pour out onto a flat, heat-resistant surface or baking sheet. Spread to about 3/8-inch thickness (10-inch square); allow to cool completely (about 1 hour) so that the mixture is firm to the touch.
                                                                  • Preheat oven to 350°. Once grits are very firm, cut into rounds with a 1 1/2-inch cookie cutter. Place on a baking sheet coated with cooking spray; brush with 1 tablespoon olive oil. Bake at 350° for 15 minutes. Remove from oven; flip rounds over, and brush other sides with remaining 1 tablespoon olive oil. Return to oven, and bake 10 more minutes. Remove and cool completely. Top rounds with salsa, and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  These are fantastic: a real improvement on basic mince pies and the ice cream works well with hot mulled wine! It's best to make the meringue and to brown it as close to the time when you want to serve the pies as possible.

                                                                  Ingredients
                                                                  • Yes No flour
                                                                  • Yes No shortcrust pastry
                                                                  • Yes No mincemeat
                                                                  • Yes No 2 egg whites
                                                                  • Yes No caster sugar
                                                                  • Yes No a of good quality vanilla ice cream
                                                                  • These are fantastic: a real improvement on basic mince pies and the ice cream works well with hot mulled wine! It's best to make the meringue and to brown it as close to the time when you want to serve the pies as possible.Preheat the oven to 180ºC/350ºF/gas 4. Dust a clean work surface and rolling pin with flour, and roll out the pastry until it is a little thicker than a £1 coin – about 4mm thick. Carefully cut out 10 circles of pastry large enough to line 7–8cm individual fluted tart tins. (Alternatively, cut out smaller circles and line a 12-hole bun tray.)Spoon the mincemeat into the pastries and bake for 20 minutes, until cooked through and golden, and the mincemeat is bubbling hot. Set aside on a wire rack to cool completely.In a clean bowl, whisk the egg whites with 1 tablespoon of caster sugar until it thickens and you have stiff peaks. Gradually whisk in the rest of the sugar and keep whisking for a few more minutes until the meringue turns thick and glossy.Cover each mince pie with a shallow scoop of ice cream and then top with a dollop of meringue. Fork the meringue up a bit so it gets little peaks all over it, then brown briefly under a hot grill before serving.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill

                                                                  Sugary desserts often overwhelm dry reds like Bordeaux, but this dish is so subtly sweet it almost doubles as a cheese course. The mascarpone's creaminess smooths out the wine's tannins; the compote and shortbread echo its hints of cherry and anise.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp anise
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3/4 cup dry red wine
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3/4 3 oz cup dried sour cherry
                                                                  • Yes No 1/3 cup mascarpone cheese
                                                                  • MAKE THE SHORTBREAD Preheat the oven to 350°. In a medium bowl, whisk the flour with the sugar, salt and anise seeds. Using a pastry cutter or two knives, cut in the butter until it resembles coarse meal. Using a fork, blend in the egg yolk. Gather the dough together and transfer it to a baking sheet. Press it to form a 6-inch round that's 1 inch thick. Using the blunt edge of a knife, mark 8 wedges.
                                                                  • Bake the shortbread for about 35 minutes, until the dough is pale brown around the edge. While the shortbread is still warm, using a serrated knife, cut it into 8 wedges. Let cool to room temperature.
                                                                  • MAKE THE COMPOTE In a small saucepan, simmer the wine with the sugar until the sugar is dissolved. Add the dried sour cherries, cover and simmer until they're plump, about 4 minutes. Let cool.
                                                                  • Dollop the mascarpone into bowls. Spoon the cherry compote on top and serve with the shortbread.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 2 dozen mussel
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No four 6 oz skinless cod fillets
                                                                  • Yes No 1 roasted red pepper
                                                                  • Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat, shaking the pan a few times, until they open, 3 minutes; transfer to a large bowl. Shell the mussels and reserve. Rinse out the pan. Pour the mussel liquid into the pan, stopping before you reach the grit at the bottom.
                                                                  • In a small bowl, mix the mayonnaise with the garlic, parsley and lemon juice. Season with cayenne, salt and pepper.
                                                                  • Heat the oil in a large skillet. Season the cod with salt and black pepper and cook over moderate heat until lightly browned, about 4 minutes per side.
                                                                  • Bring the mussel liquid to a boil and remove from the heat. Whisk in the mayonnaise, then stir in the mussels. Transfer the cod to shallow bowls and spoon the mussels and sauce around it. Garnish with the red pepper strips and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The key to this simple dish, which earned our Test Kitchen's highest rating, is high quality fresh fish. It's served in many of the open-air restaurants of Benin's major city, Cotonou, and is always grilled over a wood fire. Wood chips infuse a similar smoky flavor. You can substitute red snapper, which cooks in about 8 minutes. A fish basket works great, but a perforated sheet of aluminum foil will also let you easily remove the fish from the grill.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup apple wood chips
                                                                  • Yes No 2 dried habanero chiles
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 3 lb, 1 inch thick striped bass fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lemon
                                                                  • Cover apple wood chips with water, and soak for 1 hour. Drain well.
                                                                  • Place chiles in a spice or coffee grinder; process until finely ground. Place 1/8 teaspoon ground chile in a small bowl (reserve remaining ground chile for another use). Add oil, salt, and black pepper, stirring to combine. Rub spice mixture over fish; refrigerate 30 minutes.
                                                                  • Prepare grill.
                                                                  • Place wood chips on hot coals. Coat a large piece of heavy-duty aluminum foil with cooking spray; pierce foil several times with a fork. Place foil on grill rack coated with cooking spray. Place fish on foil; arrange lemon slices over fish. Grill 20 minutes or until fish flakes easily when tested with a fork. Serve immediately.
                                                                  Yields: 8servings (serving size: 5 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Doughnuts are a true passion for Mindi-she even asks for them instead of birthday cake. "This recipe is an awesome sweet to add to your brunch menus too," says Mindi.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz seedless raspberry fruit spread
                                                                  • Yes No 2 tbsp orange liqueur
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 4 dozen glazed yeast doughnut holes
                                                                  • Microwave fruit spread in microwave-safe glass bowl at HIGH 45 seconds or until warm and easy to stir. Stir in liqueur and vanilla. Let stand 10 minutes or until slightly thickened but still smooth.
                                                                  • Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
                                                                  • Serve doughnut holes with fruit spread mixture and whipped cream.
                                                                  • *2 Tbsp. orange juice may be substituted.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 3/4 tsp turmeric, ground
                                                                  • Yes No 1 1/2 lb broccoli, stems
                                                                  • Yes No 1 cup drained diced tomato in can
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 3/4 tsp salt
                                                                  • In a large, deep frying pan, heat the oil over moderate heat. Add the onions and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions are very soft, about 5 minutes longer.
                                                                  • Stir in the turmeric to coat the onions. Stir in the broccoli, tomatoes, water, and salt and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, about 10 minutes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer

                                                                  This is a timely concoction for a party: Simply prepare the gingered sugar syrup (step 1), and refrigerate it until you're ready to shake and serve the cocktails.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup chopped ginger
                                                                  • Yes No 3 cup pear juice
                                                                  • Yes No 1 cup cognac
                                                                  • Yes No 10 lemon rind twists
                                                                  • Combine 1/4 cup water and sugar in a small saucepan over medium-high heat; cook until sugar dissolves. Remove from heat. Add ginger. Cover and let stand 15 minutes. Strain sugar mixture through a fine sieve. Discard solids. Chill sugar mixture 30 minutes or until ready to use.
                                                                  • Fill a large martini shaker half full with ice. Add sugar mixture, juice, and cognac; shake until chilled. Strain 1/2 cup mixture into each of 10 martini glasses. Garnish each serving with 1 lemon twist.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  That muffin pan is not just for cupcakes. Make these mini deep-dish pizzas using homemade or store-bought dough and your favorite toppings.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/2 lb pizza dough
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 4 oz cup shredded mozzarella cheese
                                                                  • Yes No 1 large tomato
                                                                  • Yes No topping
                                                                  • Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
                                                                  • Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Bread crumbs, cornmeal, batter of all sorts—it's not surprising to find a crust on a fish, but this one's a bit unusual. Buttery, creamy mashed potatoes are spread on fillets, which are roasted and then broiled until the topping is a tempting golden brown.

                                                                  Ingredients
                                                                  • Yes No 2 lb baking potato
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 lb cod fillets, to make 4 pieces
                                                                  • Yes No 2 tsp cooking oil
                                                                  • Yes No 4 clove garlic
                                                                  • Heat the oven to 450&176;. Put the potatoes in a medium saucepan of salted water. Bring to a boil and continue boiling until tender, about 15 minutes.
                                                                  • Drain the potatoes and put them back into the saucepan along with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the butter and cream.
                                                                  • Rub the cod with the oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the cod in a large roasting pan, sprinkle the fillets with the garlic, and then spread with the mashed potatoes. Roast until the fish is nearly done, 8 to 10 minutes for 3/4-inch-thick fillets.
                                                                  • Heat the broiler. Broil the fish until the mashed potatoes have a golden brown crust, about 2 minutes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Prep and Cook Time: 45 minutes. Notes: Garam masala is an Indian spice blend. Find it and Israeli couscous, also called pearl couscous, at specialty grocers and at Whole Foods Markets.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup low-fat yogurt
                                                                  • Yes No 2 tsp garam masala
                                                                  • Yes No 1 tsp madras curry powder
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 1/3 cup crumbled feta cheese
                                                                  • Yes No 3 tbsp minced red onion
                                                                  • Yes No 1 tsp finely shredded lemon zest
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 1 1/2 cup israeli couscous
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Combine 1 cup yogurt, garam masala, curry powder, garlic, 1 tsp. salt, and pepper in a large resealable plastic bag. Add chicken, seal bag, and shake to coat. Let marinate 20 minutes at room temperature.
                                                                  • In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.
                                                                  • Bring 2 qts. water to a boil and add 1 tbsp. salt. Add couscous and cook until tender, 12 to 15 minutes. Drain, return to pot, and add olive oil. Cover to keep warm.
                                                                  • Thread chicken and bell pepper onto metal skewers and discard marinade. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill kebabs, turning once, until chicken is browned and cooked through, about 10 minutes. Pile couscous on a platter, sprinkle with remaining 1 tbsp. mint, and arrange kebabs around it. Serve with yogurt-feta sauce.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoisraeli
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    charcoal

                                                                  This recipe for pork cutlets with wild mushroom ragout is from " Culinary Institute of America: Vegetables " (Lebhar-Friedman Books, 2007). Mushroom hunting is a national pastime in Eastern Europe and pork is the preferred meat, so this dish has real appeal. Many wild mushrooms are now cultivated so most of the mushrooms mentioned here are available year-round. Here's a larger photo of Pork Cutlets with Wild Mushroom Ragout.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz pork tenderloin cutlets
                                                                  • Yes No salt and pepper
                                                                  • Yes No flour
                                                                  • Yes No olive oil
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 2 cup sliced assorted mushrooms
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/4 cup chicken broth
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Season the pork cutlets with salt and pepper. Dredge in the flour, shaking off any excess. Pour oil to a depth of 1/8 inch in a large skillet and heat over high heat until the surface of the oil shimmers. Add the pork cutlets and pan fry on the first side until deep golden brown, 3 to 4 minutes. Turn the pork cutlets and continue cooking on the second side until the pork is cooked through and the exterior is golden brown, 3 to 4 minutes more. Transfer to a warmed platter and cover to keep warm while completing the ragout. Pour off all but 2 tablespoons of oil, add shallot to the pan, and sauté over medium heat until limp, about 1 minute. Increase heat to high, add mushrooms and thyme, and sauté until mushrooms are lightly browned, about 2 minutes. Add wine and stir to deglaze pan, scraping up any browned bits from pan bottom. Add broth and any juices released by pork cutlets. Simmer over high heat until liquid has reduced by about half, 6 to 7 minutes. Swirl in butter to thicken sauce slightly. Serve pork cutlets immediately with the sauce. Source: " Culinary Institute of America: Vegetables " (Lebhar-Friedman Books, 2007)
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 4servings pork cutlet/mushrooms
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    pan fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Although not everybody likes the bitter taste of Campari, this bubbly balance of sweet and tart makes a great apéritif. The cocktail mix can be made as little as 1 hour ahead, but it’s best if made a full day in advance.

                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 part grapefruit bitters
                                                                  • Yes No 1 part sparkling moscato
                                                                  • Fill a wineglass halfway with ice. Strain Grapefruit Bitters over ice, top with Moscato, and squeeze a wedge of grapefruit from the bitters into the glass. Stir.
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir