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                                                                  Silken tofu gives this drink a smooth, creamy consistency. If you don't like the seeds in blackberries, substitute frozen blueberries.

                                                                  Ingredients
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 cup sliced refrigerated mango slices
                                                                  • Yes No 3/4 cup light firm silken tofu
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 1/2 cup frozen blackberries
                                                                  • Place all ingredients in a blender in the order given; process until smooth.
                                                                  • Young Chefs can:
                                                                  • Place blackberries in measuring cups
                                                                  • Pour ingredients into blender with assistance
                                                                  • Older Chefs can:
                                                                  • Drain mango slices
                                                                  • Measure ingredients
                                                                  • Push buttons to process ingredients
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken

                                                                  Roasted Piquillo peppers are the perfect size to stuff and make a great "tapa," Shrimp-Stuffed Peppers. This is a good appetizer for warmer months and is ready in less than 15 minutes! Shrimp,cucumber, green onion and "pink" sauce make the stuffing, with a bit of paprika and Tabasco sauce to liven things up.

                                                                  Ingredients
                                                                  • Yes No 1 6 oz, 6 whole piquillo peppers
                                                                  • Yes No 1/2 lb and baby shrimp
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1/4 cup cucumber
                                                                  • Yes No 3 heaping tbsp mayonnaise
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 1/4 tsp spanish smoked paprika
                                                                  • Yes No 1 tsp Tabasco® Brand Pepper Sauce
                                                                  • This shrimp stuff roast pepper recipe makes 6 servings as an appetizer or 3 as a first course.
                                                                  • Open can of peppers. Remove peppers from can and pat dry or drain liquid. Set aside.
                                                                  • Rinse baby shrimp and drain. Is using larger shrimp, be sure to chop into 1/2-inch pieces. Finely chop green onions and include part of the green stems. Peel and dice cucumber.
                                                                  • Mix shrimp, green onions, cucumbermayonnaise, catsup, paprika and Tabasco sauce in a small bowl.
                                                                  • Using a small teaspoon, carefully stuff each pepper with shrimp mixture. Keep refrigerated until ready to serve.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Pork Tonkatsu
                                                                   30 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1/4 cup applesauce
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp rice vinegar
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No two 8 oz pork tenderloin
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No rice and spinach
                                                                  • In a saucepan, bring the ketchup, apple butter, Worcestershire, soy, mustard and vinegar to a simmer; transfer to 4 bowls. Cool.
                                                                  • Put the flour, egg whites and panko in 3 separate shallow bowls. Season the pork cutlets with salt, then dredge in the flour, tapping off the excess. Dip the cutlets in the egg white, followed by the panko, pressing the crumbs to help them adhere.
                                                                  • In a large skillet, heat 2 tablespoons of the oil. Add the cutlets and cook over moderate heat until golden brown, about 5 minutes. Brush the remaining 2 tablespoons of oil on the cutlets. Flip and cook until golden and cooked through, about 5 minutes longer. Transfer the tonkatsu to a work surface and cut into strips. Transfer to plates and serve with rice, spinach and the dipping sauce.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Mo's Sticky Ribs
                                                                   3 h 20 m
                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb baby back ribs
                                                                  • Yes No salt and pepper
                                                                  • Yes No dehydrated granulated garlic
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 tbsp cloves, whole
                                                                  • Yes No one 12 oz lager
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1 cup peach jam
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Preheat the oven to 300°. On a rimmed baking sheet, season the ribs with salt, pepper and garlic. Drizzle with oil and scatter the cloves over the ribs and in the pan. Pour the beer over the ribs, cover with foil and bake for 2 hours, until the meat is tender.
                                                                  • Strain the pan juices into a saucepan. Whisk in the ketchup, jam and lemon juice and boil over high heat until reduced to 1 1/2 cups, about 20 minutes.
                                                                  • Preheat the broiler. Set the ribs meaty side down on the baking sheet, brush with glaze and broil 4 inches from the heat for 7 minutes. Turn the ribs and brush with half of the remaining glaze. Broil for 10 minutes, until starting to char. Brush with the remaining glaze and broil until browned, 10 minutes. Let rest for 10 minutes and serve.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 5
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 3 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This pineapple upside down cake recipe is made in a heavy skillet.

                                                                  Ingredients
                                                                  • Yes No 3 8 oz, 12 slices sliced pineapple in syrup
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2/3 cup golden brown sugar
                                                                  • Yes No 1/3 cup pecan halves
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup whipping cream
                                                                  • Drain pineapple slices, reserving 2 tablespoons of syrup. In a heavy 10-inch iron skillet, melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat. Arrange 8 pineapple slices on sugar mixture and one in center. Cut 3 slices in half and stand up around edge of pan. Place 1 pecan half in center of each pineapple slice. Into a mixing bowl, sift together the flour, granulated sugar, baking powder, and salt. Add shortening and milk; beat for about 2 minutes, or until batter is smooth. Add egg and reserved 2 tablespoons pineapple syrup. Beat 2 minutes longer. Pour cake batter over pineapple slices in skillet, spreading carefully. Bake at 350° for 40 to 45 minutes, until golden brown and cake springs back when lightly touched in center. Cool in skillet on rack for 5 minutes; loosen edges with spatula or butter knife. Hold serving plate over top of skillet; invert and shake gently to loosen cake. Lift off skillet. Serve cake warm with whipped cream or ice cream. More Pineapple Dessert Recipes Pineapple Graham Cracker Dessert Quick Strawberry Dessert with Pineapple Easy Gingered Pineapple Pineapple Cheese Bars Pineapple Skillet Cake Pineapple Cream Dessert Pineapple Custard Cups Pineapple Upside Down Cake Pineapple Cookie Recipe Tropical Pineapple Oatmeal Cookies Pineapple Cookies Pineapple Coconut Ambrosia Cookies Pina Colada Cake Ambrosia Parfaits Pineapple Loaf Cake Pineapple Macadamia Nut Cookies Pineapple Recipe Index Cake Mix Recipes Cake Recipes Frosting Recipes Pound Cakes Sponge Cakes Angel Food Cakes Pie Recipes Cookie Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook

                                                                  Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. You can use either of the popular varieties of radicchio -- round Verona or slender Treviso -- in this recipe, since they both yield delicious results. Serve the radicchio wedges alongside the pasta.

                                                                  Ingredients
                                                                  • Yes No 2 medium radicchio
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1 oz parmesan cheese
                                                                  • Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
                                                                  • Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup organic whipping cream
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 2 tbsp organic all purpose flour
                                                                  • Yes No 1/2 cup organic butter
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Stir first 3 ingredients together in a saucepan. Add butter, and cook, stirring constantly, over medium heat until butter is melted and mixture begins to boil. Cook, stirring constantly, 3 minutes or until mixture is slightly thickened. Remove from heat, and stir in vanilla. Serve warm.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 2 ½cups
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Think of more than burgers and sausages on your barbecue - try grilling vegetables. Tenderstem broccoli is great on the grill and when served with melting goats' cheese makes a delicious vegetarian dish, or a superb side dish to accompany grilled meats or fish.

                                                                  Ingredients
                                                                  • Yes No 7 200g oz tenderstem broccoli
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 sun dried tomatoes in oil
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 3 ½ 100g oz soft mild goat's cheese
                                                                  • Yes No 2 55g oz pine nut
                                                                  • Toss the broccoli in the 1 tbsp of olive oil and keep to one side while you make the dressing. Finely chop the sun-dried tomatoes and place in a small bowl with the extra virgin olive oil and balsamic vinegar. Season with salt and pepper and mix well. Place the broccoli on your barbecue and cook for about 5-8 minutes, turning regularly until it is becoming tender with grill lines on the stems. Place the barbecued broccoli on a serving plate and immediately crumble over the goat’s cheese so it starts to melt just slightly from the heat of the broccoli. Spoon over the dressing, scatter with the pine nuts and serve straight away. Recipe courtesy of Jo Pratt for Tenderstem
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Substitute escarole or another hearty green like collards if you don't like kale. Serve with torn baguette bread to soak up all the tasty juices.

                                                                  Ingredients
                                                                  • Yes No 2 slice center cut bacon slices
                                                                  • Yes No 1 cup chopped carrot
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 15 oz organic chickpeas
                                                                  • Yes No 4 cup chopped kale
                                                                  • Yes No 1/2 cup plain 2% reduced fat greek yogurt
                                                                  • Yes No 4 lemon
                                                                  • Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
                                                                  • Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.
                                                                  • Wine Match: An inexpensive selection, the 2008 Turning Leaf Cabernet Sauvignon (California, $8) has black cherries, oak, and a nice, smooth taste to counterbalance the meaty bacon and beans and earthy greens in this hearty dish. --Gretchen Roberts
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  San Francisco’s Papalote makes such a great salsa that we had to get the recipe. They weren’t willing to reveal their secret, so we spent some time in our kitchen to uncover their magic. We reverse-engineered the recipe and discovered just what roasted tomatoes and pumpkin seeds can do for a salsa. Special equipment: Whenever a recipe calls for a blender, we turn to this powerhouse by Waring. Note: This salsa stays good for seven days when stored refrigerated in an airtight container. This recipe was featured in the Build Your Own Burrito Bar story.

                                                                  Ingredients
                                                                  • Yes No 5 medium roma tomato
                                                                  • Yes No 10 dried chiles de arbol
                                                                  • Yes No 2 tsp ground dried pasilla peppers
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 tbsp unsalted hulled pumpkin seeds
                                                                  • Yes No 3 tbsp white vinegar
                                                                  • Yes No 1/4 cup minced scallion
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Heat the broiler to high and arrange a rack in the middle. Line a baking sheet with aluminum foil, then place tomatoes skin side up on the baking sheet. When the broiler is hot, broil tomatoes until skins are slightly charred. Remove tomatoes from the oven; set aside. Turn oven to 350°F.
                                                                  • Place tomatoes in a large stainless steel pan over high heat. Add chiles de arbol, pasilla peppers, salt, sugar, water, and stir to combine. Bring to a boil, reduce heat to low and simmer, stirring often, until slightly reduce and thickened, about 20 minutes.
                                                                  • Meanwhile, toast pumpkin seeds on a baking sheet until just browned, about 10 minutes. Remove baking sheet form oven; set aside.
                                                                  • Add vinegar to tomato mixture and cook 1 minute. Place mixture in a blender, add toasted pumpkin seeds, and blend until smooth.
                                                                  • Pour salsa into a container and stir in scallions and cilantro. Refrigerate until chilled before serving, about 3 hours.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We replaced the usual rice with pan-roasted sweet potatoes, onions, and poblano chiles, giving this burrito a healthy dose of fiber as well as heart-protecting micronutrients such as carotenoids (in the sweet potatoes), flavonoids (onions), folic acid (cabbage), and omega-3 fatty acids (salmon). Prep and Cook Time: about 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 1/2 tsp ground dried chiles
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 lb salmon fillet
                                                                  • Yes No 1/4 thick inch jewel sweet potato, 1/4 inch
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No 6 wheat flour tortillas
                                                                  • Yes No cilantro, cabbage, low fat sour cream, and lime
                                                                  • Preheat oven to 425°. Line two 12- by 15-inch baking pans with aluminum foil.
                                                                  • Whisk together the olive oil, lime juice, garlic, ground dried chiles, and salt.
                                                                  • Rinse salmon and pat dry. Brush flesh side of salmon with 2 tablespoons of the lime-chile marinade. Set aside.
                                                                  • In a medium bowl, toss the sweet potato, zucchini, onion, and chile with the remaining marinade. Arrange vegetables in a single layer on the baking pans.
                                                                  • Roast vegetables for 10 minutes, then add salmon, skin side down, to one pan and return to oven. Continue roasting until potatoes are tender when pierced and salmon is opaque but still moist-looking in center of thickest part, 7 to 10 minutes.
                                                                  • Remove skin from salmon and slice fillet into six equal portions.
                                                                  • Spoon vegetable mixture equally onto warm tortillas. Top each with a piece of salmon and a little cilantro, cabbage, and sour cream. Fold tortilla over the filling. Serve with more sour cream and the lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 burrito)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 1/2 tsp chili powder
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No one 28 oz diced tomato in can
                                                                  • Yes No 1 cup canned hominy
                                                                  • Yes No 1/4 cup sliced pickled jalapeño pepper
                                                                  • Yes No 6 thick, 6 oz cup coarsely crushed corn tortilla chips
                                                                  • Yes No 4 whole chicken legs
                                                                  • Yes No cilantro and sour cream
                                                                  • Preheat the oven to 450°. On a work surface, mash the garlic cloves to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the ground cumin, chile powder and 1 tablespoon of the olive oil.
                                                                  • In a 9-by-13-inch glass or ceramic baking dish, toss the drained diced tomatoes with the hominy, jalapeños, half of the spice paste and the remaining 1 tablespoon of olive oil. Gently mix in the crushed tortilla chips.
                                                                  • On a work surface, cut halfway through the joint between the thigh and drumstick on the underside of each chicken leg. Score the top of each leg 3 or 4 times, cutting to the bone. Rub the remaining spice paste over and into the chicken and arrange skin side up in the baking dish. Roast in the center of the oven for about 30 minutes, until the chicken is cooked through.
                                                                  • Leave the chicken in the oven and turn on the broiler. Broil for about 3 minutes, just until the chicken skin is golden and crispy. Transfer the chicken to a large plate and return the baking dish to the oven. Broil for about 3 minutes, until the tortilla chips are lightly browned. Return the chicken to the baking dish, sprinkle with cilantro and serve with sour cream.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 cup homemade stock
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 2 1/4 lb bone in chicken breasts
                                                                  • Yes No 3/4 lb dumpling
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp flour
                                                                  • In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes. Turn the chicken breasts a few times during cooking.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain.
                                                                  • In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot, push the chicken to the side and then whisk the butter mixture into the liquid. Simmer until thickened, 1 to 2 minutes. Stir in the cooked cavatelli and simmer until just heated through.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir

                                                                  The Dark ‘n’ Stormy is a favorite simple summer cocktail around CHOW

                                                                  Ingredients
                                                                  • Yes No 1 14 oz vanilla ice cream
                                                                  • Yes No 1 tsp lime zest
                                                                  • Yes No 5 tsp ginger juice
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 2 oz dark rum
                                                                  • Yes No 1 lime
                                                                  • Place all of the ingredients in a blender. Pulse 8 to 10 times or until mostly smooth. Pour into a chilled glass, garnish with a lime twist if you want to get fancy, and serve.
                                                                  Yields: 1shake
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Pizza
                                                                   10 m

                                                                  Top pizza dough or prepared pizza crusts with leftover cooked chicken, tomato sauce, fresh herbs, and shredded mozzarella for a simple weeknight dinner.

                                                                  Ingredients
                                                                  • Yes No 2 prepared crusts
                                                                  • Yes No 2 cup tomato sauce
                                                                  • Yes No 1 cup shredded leftover cooked chicken
                                                                  • Yes No 1 cup fresh basil, spinach
                                                                  • Yes No 8 oz mozzarella cheese
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No cornmeal
                                                                  • Place a pizza stone, unglazed ceramic tiles, or a heavy cookie sheet on the oven rack. Preheat oven to 400º F. If starting with pizza dough, pat or pull each piece into a 12-inch circle. Top each with some sauce, then scatter the chicken, basil, and mozzarella over each. Drizzle with olive oil. Sprinkle pizza stone with the cornmeal. Using the back of a cookie sheet, transfer the pizza to the oven. (You may have to bake the pizzas one at a time, depending on your oven size.) Bake 20 minutes or until the cheese is melted and the crust is browned.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt

                                                                  Celery root and leeks make home fries into a sophisticated side dish for dinner.

                                                                  Ingredients
                                                                  • Yes No 5 1 1/2 lb medium leeks, white and light green parts only
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 12 oz, 1 inch long, 1/4 inch medium potato
                                                                  • Yes No 1 1 lb, 1 inch long, 1/4 inch celeriac
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 2 tsp thyme
                                                                  • Yes No salt and pepper
                                                                  • Place sliced leeks in a large bowl of cold water. Let stand for 5 to 10 minutes to rid them of dirt and sand. Lift out of water with a slotted spoon and drain.
                                                                  • In a large nonstick skillet, heat olive oil over medium-high heat. Add leeks and other remaining ingredients and cook, turning the vegetables frequently, until browned, about 15 minutes.
                                                                  • Reduce heat to medium and continue to cook until vegetables are tender, about 10 minutes. Adjust seasonings; serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Friends coming to dinner tonight? Throwing a last-minute cocktail party? Grab a few grocery store items and dress them way up with these brilliant insider tricks.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped bell pepper
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 1/4 cup sliced snow peas
                                                                  • Yes No 2 tbsp sliced radish
                                                                  • Yes No 3 cup wild rice
                                                                  • Heat a sauté pan over medium-high heat; add 2 teaspoons olive oil. Add bell peppers, carrots, and red onion; cook 2 minutes. Microwave rice 5 minutes; transfer to a bowl. Add peas, radishes, 1 tablespoon fresh lime juice, and 1 tablespoon seasoned rice vinegar to rice; season with salt and pepper.
                                                                  • Fab tip: Make the rice look like five-star fare by shaping it into a timbale. Use a clean tuna can or deep, round-shaped biscuit cutter coated with cooking spray to pack in 1 cup rice mixture. Turn it over onto the serving plate, and voilà!
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This casserole is the next best thing to real pierogi when time is a consideration. It's a meatless, layered affair that uses lasagna noodles in place of pierogi dough and cottage cheese in place of farmer's cheese. The dish comes together in a snap especially if you use oven-ready lasagna noodles. It's a great brunch/buffet offering that can be made ahead. View these step-by-step instructions for making Easy Pierogi Casserole. Makes 6 generous servings of Easy Pierogi Casserole

                                                                  Ingredients
                                                                  • Yes No 1 8 oz oven ready lasagna noodles
                                                                  • Yes No 2 cup instant mashed potatoes
                                                                  • Yes No 2 cup small curd cottage cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 tsp onion salt
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup onion
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No sour cream, dill
                                                                  • Soak noodles in warm water for 30 minutes, making sure they don't stick to each other. Meanwhile, in medium pot, boil potatoes in salted water until tender. While potatoes are cooking, mix together cottage cheese, egg, and 1/4 teaspoon onion salt, and set aside. When potatoes are tender, mash them and stir in Cheddar cheese, 1/4 teaspoon regular salt, remaining 1/4 teaspoon onion salt and pepper, and set aside. Heat oven to 350 degrees. In a 9-inch-by-13-inch pan that has been lightly coated with nonstick spray, place 3 drained noodles horizontally. Spread cottage cheese over first layer of noodles. Lay down another 3 noodles. Spread mashed potato mixture evenly over second layer of noodles. Cover with another 3 noodles. Spread 1/2 cup caramelized onions evenly over the third noodle layer. Cover with remaining 3 noodles. Mix remaining 1/2 cup onions with bread crumbs and spread over the top of the last noodle layer. Cover casserole dish with foil and place on pan to catch drips. Bake for 30 minutes or until dish is bubbly. Uncover and bake 5 minutes more. Let stand 10 minutes before cutting into squares as for lasagna. Serve with sour cream and chopped dill, if desired. Make Ahead: Prepare recipe as directed. Do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. When ready to bake, remove plastic wrap and replace foil. Bake refrigerated casserole about 40 minutes and frozen casserole about 1 1/2 hours.
                                                                  Cuisine:YesNoeuropean
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 20 min., Cook: 8 min., Bake: 30 min. Prepare through Step 2 up to a day ahead; cover and chill. Remove from the fridge, add the buttered crushed croutons, and let stand 30 minutes before baking.

                                                                  Ingredients
                                                                  • Yes No 1 tsp garlic salt
                                                                  • Yes No 1 cup uncooked quick cooking grits
                                                                  • Yes No 1/3 cup diced red onion
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 1 1/2 cup shredded parmesan cheese
                                                                  • Yes No 1/2 cup creamy caesar dressing
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/4 cup coarsely crushed crouton
                                                                  • Preheat oven to 350°. Bring garlic salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually stir in grits. Reduce heat to medium, and cook, stirring often, 5 minutes or until thickened. Remove from heat, and stir in onion and 3 Tbsp. butter.
                                                                  • Whisk together eggs and next 4 ingredients in a large bowl. Stir about one-fourth of grits mixture gradually into egg mixture; add remaining grits mixture, stirring constantly. Pour into a lightly greased 13- x 9-inch baking dish.
                                                                  • Melt remaining 2 Tbsp. butter, and toss with coarsely crushed croutons; sprinkle over grits mixture.
                                                                  • Bake at 350° for 30 to 35 minutes or until mixture is set and croutons are golden brown.
                                                                  • Baked Grits and Greens With Bacon: Prepare recipe as directed, stirring 1 (3-oz.) package bacon bits into egg mixture.
                                                                  • Note: For testing purposes only, we used Oscar Mayer Real Bacon Bits.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    oscar mayer
                                                                    Brands:
                                                                  • Yes No
                                                                    Oscar Mayer

                                                                  This recipe for Polish wheel cake or kolacz weselny (KOH-wahtch veh-SEL-nih) was often served at weddings in the old days. Today, it is a seldom-seen dessert and is made differently by region. This version calls for a lattice topping over a cheese filling. See also Polish Wheelcake Recipe #1. Here's a larger picture of Polish Wheelcake Recipe #2. Makes 1 (10-inch) Polish Wheelcake or Kolacz

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1/8 110 degree cup water
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 oz butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 lb farmer's cheese
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla and sugar
                                                                  • Stir yeast and 1/4 teaspoon sugar into warm water. Set aside until frothy. Grease a 10-inch springform pan. Scald the milk and place in a large mixing bowl or stand mixer. Add butter and stir to melt. Add 1/2 cup sugar, salt, yeast mixture, and 2 egg yolks. Add flour and knead until shiny and elastic. Place in a greased bowl, turning to coat both sides, cover with greased plastic wrap and let rise until doubled. This may take as long as 2 hours. Prepare the filling by grinding or processing cheese (do not overprocess). Set aside. In a large bowl, beat 4 egg yolks, 2 cups sugar and vanilla sugar until pale and creamy, about 10 minutes. Add cheese a little at a time while beating until smooth. Set aside. Punch down dough. Reserve 1/3 of the dough for lattice top. Roll rest of dough into a 12-inch circle. Place into prepared pan and part way up the sides. Pour filling into pan. Roll reserved dough 1/8-inch thick and cut into 1/2-inch-wide strips and form a lattice top over the cheese. If you have leftover dough, you can fashion it into a braid and place it around the circumference of the kolacz. Brush with beaten egg white. Cover and let rise until dough reaches the top of pan (but not over). Place rack in center of oven and heat to 350 degrees. Bake 50-60 minutes or until cheese has stopped wiggling. If top is browning too fast, cover with foil. The toothpick test won't work because the filling will test moist, so do the wiggle test. Remove pan to a wire rack. Cool 10 minutes, then remove the springform sides. Let cool completely on a wire rack before removing bottom of pan. Refrigerate any leftovers.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick
                                                                  Spanish Rice
                                                                   10 m

                                                                  Spanish rice with chopped vegetables and cheese.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1/4 cup chopped green bell pepper
                                                                  • Yes No 1/4 cup chopped celery
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 1/2 cup cooked rice
                                                                  • Yes No 1 14.5 to 16 oz diced tomato in can
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 cup shredded mexican combination cheese
                                                                  • Directions for Spanish Rice In a large skillet over low heat, melt butter or margarine; sauté onion, green bell pepper and celery until vegetables are tender. Add rice, tomatoes, salt, and pepper; simmer 5 minutes. Remove Spanish rice from heat and stir in cheese. Spanish rice recipe serves 4. More Spanish Rice Spanish Rice Recipe Crockpot Spanish Rice Spanish Rice with Chicken Savannah Red Rice Recipe Charleston Red Rice Recipe Red Rice Recipe Rice Recipes Jambalaya Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNospanish
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    slow cook

                                                                  Originally made with sweeter Old Tom Gin, the Hi Ho was an elegant twist on the Martini. Hollywood in the mid-1930s was celebrating the demise of one of the most unbearable plagues to descend upon Earth—Prohibition. Prior to Prohibition, cocktails had taken a turn toward ostentation. Perhaps it was the straightforwardness of gin or rye with ginger ale, or the modest cocktails served up at the classier speakeasies, but drinks entered a new age of simplicity and, subsequently, refinement following Prohibition. In this respect, the speakeasy was something of a rough stone waiting to be cut into the fine gem of the nightclub. The Hi Ho, from the Hi Ho Club in Hollywood, was a shining example of everything a cocktail should be. It was cold, crisp, and a pleasure to behold. The use of Old Tom Gin has just about sent this cocktail to the “endangered species list,” but since London dry gin is being substituted these days, the Hi Ho may yet endure. This drink requires white port. While red port is much more common, white is readily available, and you should not compromise.

                                                                  Ingredients
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 1 oz white port
                                                                  • Yes No 2 dash bitters
                                                                  • Yes No lemon peel
                                                                  • Shake the gin, white port, and bitters with ice; then strain into a chilled cocktail glass. Garnish with lemon peel.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  This recipe goes with Grilled Striped Bass with Chunky Mango-Ginger Sauce

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup diced red onion
                                                                  • Yes No 2 cup cubed mango
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 3 tbsp minced ginger
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 3 tbsp white vinegar
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 7 minutes, stirring frequently. Add mango, tomato, ginger, and garlic; cook 5 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer 20 minutes.
                                                                  Yields: 2 ½cups (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  This recipe for Serbian apricot torte or torta praska is made with a layered yeast dough that requires no rising, apricot filling and crackly meringue topping. Here's a larger photo of apricot torte. Makes 12 servings of Serbian Apricot Torte or Torta Praska

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/3 cup butter
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 1/2 cup diced walnut
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 12 oz jam
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • Dissolve yeast in 1/4 cup warm water and set aside. Coat a 13x9-inch pan with cooking spray. Heat oven to 350 degrees. In a large bowl, mix together butter and flour. In a separate bowl, mix the egg yolks, sour cream and dissolved yeast. Add to flour mixture and blend until a ball of dough forms. Do not knead. Divide dough into 3 equal parts. On a lightly floured board, roll 1 part into a 13x9-inch rectangle and place in prepared pan. In a medium bowl, mix 1 1/2 cups chopped walnuts, 1 1/4 cups sugar and cinnamon and sprinkle over dough in pan. Roll out second piece of dough and place on top. Spread with apricot filling or jam. Roll out remaining piece of dough and place on top. Bake 50-55 minutes or until top is golden brown. In a medium bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Add sugar gradually, beating until stiff peaks form. Remove torte from oven and spread egg whites over top. Sprinkle with 1/4 cup chopped walnuts. Bake until meringue is golden and crackly. Remove from oven and cool completely. Cut into squares, dipping knife in cold water and wiping it clean after each cut.
                                                                  Cuisine:YesNomexican
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip

                                                                  One picky taster—a self-described onion hater—said she never realized how rich and sweet onions could taste when they are caramelized.

                                                                  Ingredients
                                                                  • Yes No 8 4 lb skinless chicken thighs on the bone
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 large onion
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No 1 1/2 tbsp sherry vinegar
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No black pepper
                                                                  • Yes No twelve 6 inch flour tortilla
                                                                  • Yes No 4 oz blue cheese
                                                                  • In a bowl, toss the chicken thighs with 2 tablespoons of the olive oil, the rosemary, garlic and a generous pinch of salt. Cover and let the chicken stand at room temperature for 30 minutes or refrigerate for 4 hours or overnight.
                                                                  • Meanwhile, in a large, deep skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the sliced onions, thyme, vinegar, sugar and a generous pinch of pepper. Cook over moderately low heat, stirring occasionally, until the onions are softened, about 30 minutes; add a few tablespoons of water from time to time to keep the onions moist.
                                                                  • Light a grill and preheat the oven to 500°. Season the chicken with salt and pepper and grill over moderately high heat, turning, until lightly charred and cooked through, about 15 minutes. Let the chicken cool, then pull the meat from the bones and tear into shreds.
                                                                  • Arrange 6 tortillas on 2 large baking sheets. Spoon the onions onto the tortillas and top with the shredded chicken and blue cheese. Cover with the remaining tortillas, pressing to flatten slightly. Bake for about 6 minutes, until the quesadillas are golden and toasted. Transfer the quesadillas to plates and serve right away.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 family size tea bag
                                                                  • Yes No 2 cup loosely packed mint
                                                                  • Yes No 1 33.8 oz peach nectar
                                                                  • Yes No 1/2 12 oz frozen lemonade concentrate
                                                                  • Yes No 1/2 cup simple sugar syrup
                                                                  • Yes No 1 1 liter ginger ale
                                                                  • Yes No 1 1 liter club soda
                                                                  • Yes No garnish, fresh peach
                                                                  • Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
                                                                  • Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.
                                                                  • Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 1gal.
                                                                  • Total Time: 9 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 small garlic clove
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lb heirloom tomato
                                                                  • Yes No 1/4 small cup basil
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 12 white anchovy fillets
                                                                  • Yes No 2 tsp balsamic vinegar
                                                                  • In a small saucepan, cover the garlic with cold water and bring to a boil. Boil for 2 minutes, then drain. Repeat two more times, blanching the garlic until tender; drain and transfer to a mini food processor. Add the milk and puree until smooth. Season the garlic cream with salt and pepper.
                                                                  • In a large bowl, toss the tomatoes and basil with 2 tablespoons of the olive oil and season with salt and pepper. Gently stir in the anchovies to combine.
                                                                  • Spoon the garlic cream onto plates and top with the tomato salad. Drizzle with the balsamic vinegar and the remaining 2 tablespoons of olive oil and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Voluminous egg whites make the difference between sorbet and spoom, a frozen meringue. You'll need an ice cream maker for this frozen dessert recipe.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 5 1 1/4 lb peach
                                                                  • Yes No 12 oz raspberry
                                                                  • Yes No 2 large egg white
                                                                  • Bring water and 1/2 cup sugar to a boil in a small saucepan, stirring, until sugar dissolves. Let cool slightly. Refrigerate syrup for at least 30 minutes.
                                                                  • Slice and puree 3 peaches with half the raspberries and 1/4 cup syrup in a food processor. Add more syrup to taste. Pass mixture through a fine sieve; discard solids. Refrigerate for at least 1 hour.
                                                                  • Place whites and remaining 1/3 cup sugar in the heatproof bowl of a mixer set over a pan of simmering water. Cook, whisking, until sugar dissolves and mixture is hot to the touch, about 2 minutes. Whisk with a mixer on high speed until stiff, glossy peaks form, about 5 minutes.
                                                                  • Gently fold fruit puree into whites using whisk attachment. Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer spoom to an airtight container, and freeze for at least 1 hour.
                                                                  • Slice remaining 2 peaches, and crush remaining raspberries. Layer fruit with spoom in 4 glasses.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze

                                                                  Time: 40 minutes. No canned kidney beans here--and the flavors get even better if you start the salad a day ahead.

                                                                  Ingredients
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1/4 cup grapeseed oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 10 oz frozen edamame
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No crushed ice
                                                                  • Yes No 10 oz green bean
                                                                  • Yes No 6 scallion
                                                                  • In a serving bowl, whisk together lemon zest, oil, lemon juice, 1/2 tsp. salt, and the sugar. Set aside.
                                                                  • In a large saucepan fitted with a steamer basket, bring 1 in. water to a boil over medium-high heat. Steam edamame, covered, for 3 minutes. Add chickpeas and steam, covered, until heated through, 4 to 5 minutes. Pour both into a colander, then pat dry on a kitchen towel. Add to bowl with dressing and toss to coat.
                                                                  • In the same saucepan, bring another 1 in. water to a boil. Meanwhile, fill a large bowl with ice water and set aside. Steam green beans, covered, until tender-crisp, 4 to 5 minutes. Pour into a colander and immediately transfer to ice water. Let sit 30 seconds, drain, and pat dry on towel.
                                                                  • Add green beans and onions to chickpea mixture, toss to coat, and add more salt to taste if you like.
                                                                  • Make ahead: Prepare recipe through step 3, wrap chickpea mixture and green beans separately, and chill up to 1 day. Bring both to room temperature before proceeding. Dressed salad can stand up to 1 hour before serving.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate

                                                                  Meringue powder replaces egg whites in some recipes, especially those that aren't cooked. It's available at wilton.com or well-stocked cooking stores. If you would like to tint the icing, add gel-paste food coloring. Use these flowers to decorate our Coconut-Almond Egg-Shaped Cake.

                                                                  Ingredients
                                                                  • Yes No 2 tsp meringue powder
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp water
                                                                  • Whisk together meringue powder, sugar, and 1 teaspoon water in a small bowl until smooth. (The icing must be very thick for the details on the flowers to show. If icing is loose, add more sugar.) Transfer to a pastry bag fitted with a small petal tip.
                                                                  • Cut twenty-four 2-inch squares of wax paper. Working with one at a time, hold the piping bag at a 45-degree angle to the paper with the tip's wide end pointed away and slightly to the left. Move the tip 1/8 inch forward and back again while pivoting to the right to create a ruffled petal. Make four or five petals per flower, overlapping each petal slightly and rotating the paper as you pipe. Switch to a small plain round tip; pipe a dot in the center of each bloom. Let flowers dry overnight. Carefully remove flowers from paper with an offset spatula.
                                                                  Yields: 24
                                                                  Yes No
                                                                  By:
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 6 oz cup kalamata olive
                                                                  • Yes No 3 medium tomato
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Rinse and drain olives; you can pit them or not, whichever you prefer. Combine tomatoes and salt in a medium bowl. Set aside. Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
                                                                  • Add olives and thyme. Cook over medium heat, stirring often, 3 to 4 minutes. Add tomatoes, cook over medium heat until juices thicken a bit and flavors are combined, 5 to 8 minutes. Season to taste with pepper. Just before serving, stir in the parsley.
                                                                  Cuisine:YesNonicoise
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir

                                                                  After scraping the seeds for the sauce, add the vanilla bean pod to a canister of sugar. The scent of the bean will permeate the sugar. Serve the chicken with a tossed green salad.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 tsp grated orange rind
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 piece vanilla bean pod
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 16 2 lb boneless skinless chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No orange rind strips
                                                                  • Preheat oven to 450°.
                                                                  • Combine first 6 ingredients in a small saucepan. Scrape seeds from vanilla bean; stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 teaspoon salt.
                                                                  • Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and pepper. Bake at 450° for 10 minutes.
                                                                  • Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 180°. Garnish with orange rind, if desired.
                                                                  Yields: 8servings (serving size: 2 chicken thighs)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush

                                                                  This easy baked ham recipe makes a great starring entrée for holiday meals. This recipe goes with Ham and Four Bean Salad, Corn and Cherry Tomato Salad with Ham, German-Style Potato Salad with Ham, Pesto-Flavored Ham and Pasta Salad, Mediterranean Vegetable Salad with Ham, Ham and Bacon Cobb Wraps

                                                                  Ingredients
                                                                  • Yes No 1 8 lb 33% less sodium smoked, fully cooked ham half
                                                                  • Yes No 2 tsp cloves, whole
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup apple juice
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Place ham in a large Dutch oven or stockpot. Cover with water to 2 inches above ham; cover and refrigerate for 24 hours. Drain; rinse well with warm water. Drain.
                                                                  • Preheat oven to 325°.
                                                                  • Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham, skin side down, on the rack of a broiler pan coated with cooking spray. Place rack in pan; pour 1 cup apple juice over ham. Cover ham loosely with foil. Bake at 325° for 2 1/2 hours, basting occasionally with remaining 1 cup apple juice.
                                                                  • Remove ham from oven (do not turn oven off); uncover ham. Combine sugar and mustard; brush over ham. Bake, uncovered, at 325° for 30 minutes or until a thermometer inserted into thickest portion registers 140°. Place ham on a cutting board; cover and let stand 10 minutes before slicing.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 26servings (serving size: about 3 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 small onion
                                                                  • Yes No 3 ancho chili pepper
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/4 cup distilled white vinegar
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 1/4 cup dark brown sugar
                                                                  • Yes No 1/4 tsp mustard powder
                                                                  • Yes No salt
                                                                  • Yes No 6 rack of 6 ribs
                                                                  • In a large saucepan, heat the olive oil until shimmering. Add the celery, carrot and onion and cook over moderate heat, stirring, until lightly browned, about 10 minutes. Add the anchos and cook until fragrant, about 2 minutes. Add the stock, ketchup, vinegar, molasses, sugar and dry mustard and simmer over moderate heat until the barbecue sauce is reduced to about 3 cups, about 30 minutes.
                                                                  • Transfer the mixture to a blender and puree until smooth. Return the sauce to the saucepan and simmer until thickened and reduced to 23/4 cups, about 5 minutes longer. Season with salt.
                                                                  • Light a grill. Cut in between the bones to separate the rack into individual ribs. Grill the ribs over moderate heat, turning, until crusty and sizzling, about 10 minutes. Brush generously with the barbecue sauce and grill, turning, until deeply glazed, about 5 minutes longer. Serve the ribs, passing the extra sauce on the side.
                                                                  Yields: 6ribs
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  This is a fantastic dish from southern Italy that?s eaten as a warm vegetable side dish or a cold antipasto. Sicilians are really proud that it?s made with produce from their island. All the different methods of making it are more or less the same ? the thing that makes it special, though, is the quality of the eggplants, tomatoes, and vinegar. Always try to get hold of nice firm eggplants with very few seeds ? have a look down in your local market to see if you can find different colors. You could even ask your produce clerk to cut one open so you can check it out. Don?t be tempted to cut the eggplant chunks too small or they will take on so much oil that they will become heavy. If this happens you don?t get to admire the lovely creamy flavor and texture. I?ve eaten caponata that?s been swimming in olive oil, but I much prefer mine to be less oily.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 2 nice purple eggplants
                                                                  • Yes No 1 tsp 1 teaspoon dried oregano
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 red onion
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • Yes No leaf picked and stems
                                                                  • Yes No 2 tbsp 2 tablespoons salted capers
                                                                  • Yes No a of green olives
                                                                  • Yes No 3 tbsp 2–3 tablespoons best quality herb vinegar
                                                                  • Yes No 5 ripe tomatoes
                                                                  • Yes No 2 tbsp 2 tablespoons slivered almonds, toasted
                                                                  • This is a fantastic dish from southern Italy that’s eaten as a warm vegetable side dish or a cold antipasto. Sicilians are really proud that it’s made with produce from their island. All the different methods of making it are more or less the same – the thing that makes it special, though, is the quality of the eggplants, tomatoes, and vinegar. Always try to get hold of nice firm eggplants with very few seeds – have a look down in your local market to see if you can find different colors. You could even ask your produce clerk to cut one open so you can check it out. Don’t be tempted to cut the eggplant chunks too small or they will take on so much oil that they will become heavy. If this happens you don’t get to admire the lovely creamy flavor and texture. I’ve eaten caponata that’s been swimming in olive oil, but I much prefer mine to be less oily.Get yourself a large pan, pour in a couple of glugs of olive oil, and place on the heat. Add your eggplant chunks and oregano, season with a little salt, and toss around so the eggplant is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the eggplant in batches.) When the eggplants are nice and golden on each side, add the onion, garlic, and parsley stems and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it’s getting too dry. Throw in the drained capers and the olives and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender. Taste before serving and season if you need to with salt, pepper, and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 5 strip bacon
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup cornmeal
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup shredded sharp cheddar cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Preheat oven to 400°F. Line a dozen muffin cups with paper liners and set aside.
                                                                  • Cook bacon in large skillet over medium heat, turning often until crisp, about 5 minutes. Transfer to paper towels to drain; reserve 2 Tbsp. bacon fat from pan.
                                                                  • Whisk together flour, cornmeal, baking powder, salt and pepper in a large bowl. Then stir cheese into mixture. In a small bowl, beat together egg and milk; stir into dry mixture.
                                                                  • Crumble bacon. Add bacon, reserved bacon drippings and melted butter to batter. Fold with rubber spatula until blended. Spoon batter into prepared muffin pan. Bake about 20 minutes, until springy to touch. Let cool for 10 minutes before serving.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 small red beets
                                                                  • Yes No 4 small golden beets
                                                                  • Yes No 4 small white turnips
                                                                  • Yes No 8 small radish
                                                                  • Yes No 2 celery ribs, and on a mandoline
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 3 tbsp white balsamic vinegar
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 large egg
                                                                  • Yes No four slice thick baguette slices
                                                                  • Yes No fleur de sel
                                                                  • Arrange the sliced vegetables in separate piles on 2 large rimmed baking sheets. In a small bowl, whisk the vinegar with the olive oil and season with salt and pepper. Drizzle the dressing over the vegetables and toss each pile separately. Let stand for at least 15 minutes or up to 1 hour.
                                                                  • Meanwhile, bring a medium saucepan of water to a boil. Carefully lower the eggs into the saucepan and reduce the heat to moderate. Simmer the eggs for 6 minutes. Pour off the hot water and gently shake the eggs in the pan to crack the shells. Fill the pan with cold water and let stand for 1 minute. Carefully peel the eggs. Reheat the peeled eggs for 2 minutes in 2 inches of simmering water. Drain and pat dry then halve the eggs.
                                                                  • Arrange the vegetables on plates and top with the toasts and the soft-boiled eggs. Sprinkle the eggs and salads with fleur de sel and serve.
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  More of a game plan than a set recipe, this dish lends itself to an assortment of ingredients you may have on hand. For example, if you can't find capocollo—cured sausage similar to salami—substitute salami or pepperoni. Serve the platter while vegetables are warm or at room temperature.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 plum tomato
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 yellow bell pepper
                                                                  • Yes No 2 zucchini
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 1 1/2 lb eggplant
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 1 oz capocollo
                                                                  • Yes No 2 oz fresh mozzarella cheese
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 6 green olive
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Prepare grill to medium-high heat.
                                                                  • To prepare dressing, combine first 5 ingredients in a bowl, stirring with a whisk.
                                                                  • To prepare vegetables, brush 1/4 cup dressing evenly over tomatoes, peppers, zucchini, onion, and eggplant. Place vegetables on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly charred. Arrange vegetables on platter; brush with remaining dressing. Arrange prosciutto, capocollo, and cheese on platter. Sprinkle platter with basil, capers, olives, and 1/8 teaspoon salt.
                                                                  • Wine note: Easygoing tannins make northern Italy's Valpolicella the go-to red wine for cured meats. Without the use of oak, Tenuta Sant'Antonio Nanfré Valpolicella 2007 ($13) lets its fruit flavors shine. The cherry flavors and earthy notes meld beautifully with the charred vegetables. —Jeffery Lindenmuth
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 4servings (serving size: about 4 ounces eggplant, 1 tomato half, 2 bell pepper halves, 1/2 zucchini, 1/4 onion, 1 ounce prosciutto, 1/4 ounce capocollo, 1/2 ounce mozzarella, 1 1/2 teaspoons basil, 1/2 teaspoon capers, 1 1/2 olives, and 1 tablespoon marinade)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  Prepare this a day ahead and refrigerate before baking. If you prefer a more savory stuffing, omit the prunes.

                                                                  Ingredients
                                                                  • Yes No cornbread
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 2/3 cup chopped celery
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 cup chopped turkey kielbasa
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1 cup coarsely chopped pitted prune
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Cut corn bread into 1-inch cubes. Place in a large bowl, and set aside.
                                                                  • Melt butter in a large nonstick skillet over medium heat. Stir in onion, bell pepper, and celery; cook 5 minutes, stirring frequently. Stir in 3/4 cup broth, kielbasa, and next 5 ingredients (kielbasa through black pepper). Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat. Pour vegetable mixture over corn bread, stirring well. Stir in the prunes and parsley. Combine remaining broth and eggs; pour over corn bread mixture, tossing well. Spoon stuffing into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Cover and bake at 400° for 15 minutes. Uncover; bake an additional 15 minutes or until browned.
                                                                  Yields: 14servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat

                                                                  In this vegetarian version of the popular Thai dish, we pan-fry tofu to lend it some texture and use soy sauce to pump up the flavor. Combined with crunchy broccolini and a sweet-salty sauce, it’s a satisfying, easy weeknight dinner.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz dried wide rice noodles
                                                                  • Yes No 14 oz firm tofu
                                                                  • Yes No 2/3 cup soy sauce
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp packed golden brown sugar
                                                                  • Yes No 1 lb broccolini
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 6 medium garlic clove
                                                                  • Yes No 2 large egg
                                                                  • Place noodles in a large heatproof bowl and cover with hot tap water. Soak until loose and pliable, about 30 minutes. Separate noodles by hand and drain; set aside.
                                                                  • Meanwhile, place tofu cubes on a paper-towel-lined plate; set aside. Combine soy sauce, 1/4 cup of the water, and the brown sugar in a small bowl; set aside.
                                                                  • Heat remaining 1/4 cup water in a large nonstick frying pan with a tightfitting lid over medium-high heat until simmering. Add broccolini, cover, and cook until just beginning to soften, about 2 minutes. Remove the lid and cook, stirring often, until water has evaporated and broccolini is just tender when pierced with a knife, about 2 minutes more. Remove broccolini to a plate and set aside.
                                                                  • Return the pan to medium-high heat, add oil, and heat until shimmering. Add reserved tofu and sauté, turning occasionally, until golden brown on all sides (be careful—the oil will splatter), about 8 to 10 minutes.
                                                                  • Reduce heat to medium, add garlic, and cook until just beginning to color, about 15 seconds. Add reserved soy sauce mixture, noodles, and broccolini and cook, tossing gently, until noodles are soft, warmed through, and coated with sauce, about 4 minutes.
                                                                  • Push noodle mixture to one side of the pan, add eggs, and scramble until eggs begin to set, about 30 seconds. Let eggs cook undisturbed until solid, about 1 minute more. Remove from heat and toss to evenly combine all ingredients. Serve immediately.
                                                                  Cuisine:YesNothai
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Mango sauce is an excellent accompaniment to chicken or fish. You could also use it as a basting glaze for grilling, or as a dipping sauce for empanadas or tequeños (fried cheese wantons).

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped mango
                                                                  • Yes No 1/2 cup vinegar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No pinch salt
                                                                  • Place the chopped mango, vinegar, sugar, garlic, and salt in a food processor or blender, and process until smooth. Pour mixture into a small saucepan and bring to a boil. Cook sauce at a simmer, stirring, for about 5 minutes, until it thickens and turns translucent. Remove from heat and let cool.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer

                                                                  Any bitter green makes a great companion for the rich, creamy polenta, says Chiarello. Choose kale, broccoli rabe, or mustard greens in place of the chard.

                                                                  Ingredients
                                                                  • Yes No 2 oz pancetta
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 8 cup coarsely chopped swiss chard
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup soft polenta
                                                                  • Yes No 1/4 1 oz cup parmesan cheese
                                                                  • Cook pancetta in a large skillet coated with cooking spray over medium heat until crisp (about 10 minutes). Remove pancetta from pan.
                                                                  • Add garlic to drippings in pan; sauté 30 seconds. Add broth and thyme; bring to a boil. Cook until mixture is reduced to 3/4 cup (about 5 minutes).
                                                                  • Add chard, salt, and pepper, tossing to coat. Cover, reduce heat, and simmer 3 minutes or until chard is tender. Serve over Soft Polenta; top with pancetta and Parmesan.
                                                                  • (Totals include Soft Polenta)
                                                                  Yields: 4servings (serving size: 1/2 cup chard mixture, 1/2 cup polenta, and 1 tablespoon parmesan)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Add some pizazz to traditional soft tacos by including corn kernels and black beans in the filling. The mixture also works well in crunchy corn taco shells.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb ground sirloin (beef)
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 1 canned chipotle chiles in adobo sauce
                                                                  • Yes No 10 8 inch fat free flour tortillas
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 10servings (serving size: 1 taco)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  This spicy vegetarian carrot and chickpea tagine is quite versatile. Increase the cayenne pepper for a fiery quality, or add a bit more honey and the optional raisins for a sweeter dish. Using half broth instead of all water will add some depth. Although tagines are traditionally served with Moroccan bread for scooping everything up like a dip, this dish works quite well over a bed of rice or couscous.

                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp ras el hanout
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 5 carrot
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 1/2 cup chickpea
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • In the base of a tagine or in a large skillet with a lid, saute the onions and garlic in the olive oil over low heat for several minutes.
                                                                  • Add the spices, parsley or cilantro, the carrots and the water. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. In a skillet this may take up to 25 minutes; in a tagine a bit longer.
                                                                  • When the carrots are cooked, stir in the honey and add the chickpeas and raisins (if using). Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 3 ½servings
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  A chilled watermelon quencher that’s sweet, salty, and 100 percent summer. This recipe was featured as part of our Father’s Day Breakfast menu.

                                                                  Ingredients
                                                                  • Yes No half small seedless watermelon
                                                                  • Yes No 1 tsp fleur de sel
                                                                  • Remove watermelon rind and chop the flesh, then purée in a blender. Add fleur de sel and refrigerate overnight. Serve very cold.
                                                                  Yields: 2servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  A little hot, slightly citrusy, and nice and chocolaty, these popcorn balls have flavor that just won’t quit. Special equipment: You’ll need a reliable candy/fat thermometer for this recipe. We like this one by CDN

                                                                  Ingredients
                                                                  • Yes No 9 cup plain popcorn
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup light corn syrup
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 tsp distilled white vinegar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 medium orange
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
                                                                  • Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar has dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in butter, cocoa, orange zest, cayenne, and vanilla until melted and smooth.
                                                                  • Immediately drizzle sugar mixture over popcorn. Stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
                                                                  • Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.
                                                                  Yields: 6(3-inch) popcorn balls
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The only thing better than a juicy steak straight from the grill is a selection of zesty toppings to go along with it. Invite guests to take their pick!

                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 2 lb, 1 inch thick sirloin steak
                                                                  • Yes No coarse salt
                                                                  • Yes No sweet onion relish
                                                                  • Yes No spicy green sauce
                                                                  • Yes No tomato ginger chutney
                                                                  • Heat grill to high; lightly oil grates. Season steaks on both sides with salt and pepper. Grill, turning once, until steaks reach desired doneness, 10 to 15 minutes for medium-rare.
                                                                  • Let rest 10 minutes; thinly slice. Serve steaks with toppings.
                                                                  Yields: 8
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  Adding flour to hot oil creates a fast and flavorful roux. Serve this party favorite with scoops of Hoppin' John and a fresh green salad tossed with your favorite vinaigrette.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup peanut oil
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 cup chopped sweet onion
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 2 tsp creole seasoning blend
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 3 14 oz low-sodium chicken broth
                                                                  • Yes No 4 cup shredded cooked chicken
                                                                  • Yes No 1/2 lb andouille
                                                                  • Yes No 1 1/2 cup frozen black eyed peas
                                                                  • Yes No 1 large lb shrimp
                                                                  • Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. (Do not burn mixture.)
                                                                  • Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink.
                                                                  • Note: We tested with Zatarain's Creole Seasoning and Savoie's Andouille Sausage.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 9servings
                                                                  • Total Time: 48 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  The addition of Dijon mustard takes this supreme comfort dish into another realm. Plus, this version ditches any roux-based sauces or baking and instead gets whipped up on the stovetop in mere minutes. Game plan: If the mac ’n’ cheese is on the runny side, let it sit on the stove for a minute or two before serving to finish absorbing the half-and-half. This recipe was featured as part of our DIY TV

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb elbow macaroni pasta
                                                                  • Yes No 16 oz extra sharp cheddar cheese
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3/4 tsp hot sauce
                                                                  • Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to manufacturer’s instructions.
                                                                  • Drain pasta and return to the pot over very low heat. Add remaining ingredients and stir until cheese is melted. Season with additional salt and freshly ground black pepper as needed and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Udon noodles are a popular Japanese noodle made from wheat flour, traditionally served hot in the winter and chilled in the summer. This dish features udon noodles sauteed with fresh vegetables and topped with teriyaki-infused tofu.

                                                                  Ingredients
                                                                  • Yes No 1 12.3 oz extra firm tofu
                                                                  • Yes No 2 tbsp low sodium teriyaki sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 tsp green tea bags
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 cup jicama
                                                                  • Yes No 1 cup thinly sliced leek
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 3 cup spaghetti
                                                                  • Combine first 3 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 15 minutes. Remove tofu from bag, reserving marinade.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add tea; sauté 30 seconds. Add tofu, ginger, and garlic; sauté 2 minutes. Add daikon, leek, and carrot; sauté 1 minute. Add noodles and reserved marinade; cook 2 minutes or until thoroughly heated.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 lb sea scallop
                                                                  • Rinse 3 to 4 pounds of any combination of the following: boned, skinned salmon; albacore tuna fillet; boned, skinned chicken breast halves; peeled, deveined shrimp (20 to 30 per pound); and/or sea scallops (about 1 in. wide). Pat dry.
                                                                  • Cut salmon or albacore against the grain into 1/2-inch-wide strips. Cut chicken lengthwise into 1-inch-wide, 1/2-inch-thick strips. Use a small sharp knife to butterfly shrimp: cut lengthwise along back of shrimp, stopping before you cut all the way through, then spread apart to flatten.
                                                                  • Thread one strip of fish or chicken, two scallops, or one shrimp onto each soaked 12-inch wood skewer. Brush lightly with Asian sesame oil or vegetable oil.
                                                                  • Place on a lightly oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until seafood is opaque but still moist-looking in center of thickest part or chicken is no longer pink in the center (cut to test), about 5 minutes for tuna, chicken, and shrimp, 8 to 10 minutes for salmon and scallops. Serve warm with mustard, ginger, or ponzu dipping sauce.
                                                                  • Ginger dipping sauce: In a blender or food processor, whirl 1/4 cup coarsely chopped white onion, 1/2 cup peeled, coarsely chopped ginger, and 1/3 cup peeled, coarsely chopped sweet apple (such as Red Delicious), scraping sides of bowl as necessary, until smooth. Add 3/4 cup soy sauce, 6 tablespoons rice vinegar, 1 1/2 tablespoons Asian sesame oil, and 1/4 cup sugar. Whirl until smooth. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 2 cups.
                                                                  • Mustard dipping sauce: In a blender, whirl 3/4 cup soy sauce, 2 tablespoons water, 1/4 cup dry mustard, 1/4 cup toasted sesame seeds, and 1/4 cup sugar until smooth. Stir in an additional 1/4 cup toasted sesame seeds. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 1 1/3 cups.
                                                                  • Ponzu dipping sauce: In a 2- to 3-quart pan over high heat, bring to a boil 1/2 cup sake or dry white wine, 1/2 cup mirin (sweet rice wine; available in supermarkets), 1/2 cup soy sauce, 1/2 cup rice vinegar, and 1/4 cup dried bonito flakes (optional; available in Asian markets); if omitting bonito flakes, combine all other ingredients in a bowl and chill. Lower heat and simmer 15 minutes. Strain and chill until cold, about 1 hour. Stir in 3 tablespoons lemon juice. Serve immediately or cover and chill up to 1 week. Makes 2 cups.
                                                                  • Nutritional analysis per 1-ounce salmon skewer.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    butterfly
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice

                                                                  With a rich, creamy filling and melt-in-your-mouth crust, this is quite possibly the best chocolate pie ever.

                                                                  Ingredients
                                                                  • Yes No 1 9 oz chocolate wafers
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 4 oz bittersweet chocolate baking bars
                                                                  • Yes No 1 tbsp dark rum
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No garnish, bittersweet chocolate
                                                                  • Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs and butter, and firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Freeze crust 30 minutes.
                                                                  • Whisk together 2/3 cup sugar and 3 Tbsp. cornstarch in a 3-qt. heavy saucepan.
                                                                  • Whisk together egg yolks and milk in a small bowl; whisk yolk mixture into sugar mixture in pan, and cook over medium heat, whisking constantly, 10 to 12 minutes or until mixture thickens. Cook 1 more minute. Remove from heat.
                                                                  • Microwave chocolate in a microwave-safe glass bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk melted chocolate, rum, and vanilla into thickened filling. Spoon filling into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming), and chill 8 to 24 hours.
                                                                  • Beat whipping cream and 1/4 cup sugar at medium-high speed with an electric mixer until soft peaks form. Top pie with whipped cream, and garnish, if desired.
                                                                  • Note: We tested with Nabisco FAMOUS Chocolate Wafers and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                  • Total Time: 9 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    nabisco
                                                                  • Yes No
                                                                    ghirardelli
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Nabisco
                                                                  • Yes No
                                                                    Ghirardelli

                                                                  An Italian-esque spread with clean, simple flavors. Consider this recipe a foundation and riff on it as you see fit. Try the spread with grilled or roasted vegetables, cured meats, or grilled chicken. This recipe was featured as part of our Sandwich Spreads photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup ricotta cheese
                                                                  • Yes No 2 tbsp diced chives
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tbsp grated parmesan cheese
                                                                  • Yes No 2 tsp diced basil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No thin slice bread
                                                                  • Combine all ingredients in a medium nonreactive bowl and stir until evenly mixed. Season to taste with salt and freshly ground black pepper. Serve spread on toasted bread.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread

                                                                  The tuna melt is a diner classic, but we decided to take it to the next level by combining our Grown-Up Tuna Salad with Gruyère cheese and garlic toast. What to buy: Be sure to use a good-quality cheese for this recipe. Avoid buying the pre-grated kind: It won’t give much flavor. If you don’t like Gruyère, an aged cheddar is a good substitute. This recipe was featured as part of our Most Delicious Sandwiches photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 8 slice sourdough bread
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No grown up tuna salad
                                                                  • Yes No 4 oz gruyère cheese
                                                                  • Rub the garlic clove on both sides of the bread slices, brush one side of each bread slice with olive oil, and season well with salt and pepper.
                                                                  • Heat a large frying pan over medium-low heat. Meanwhile, top 4 of the bread slices with 1/2 cup each of the tuna salad. Top the tuna salad with an ounce of the grated cheese and close the sandwiches with the remaining bread slices.
                                                                  • Place the sandwiches in the heated pan and cook until the bread is golden brown and the cheese has melted, about 5 to 8 minutes per side.
                                                                  Yields: 4sandwiches
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt

                                                                  Friends and family will gobble up these crispy, spicy gingersnaps straight off the cooling rack.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 1/4 tsp ginger powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 16 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup unsulfured molasses
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Whisk together flour, baking soda, ginger, salt, cinnamon and cloves in a medium bowl.
                                                                  • With an electric mixer on medium speed, beat butter and 1 cup sugar until light and fluffy, scraping down sides of bowl as necessary, 3 minutes. Reduce speed to medium-low and beat in molasses, egg and vanilla until smooth. Reduce speed to low, beat in flour mixture in 2 batches just until blended; continue to blend with a rubber spatula. Refrigerate dough, covered, for at least 1 hour, or until very firm.
                                                                  • Position a rack in middle of oven and preheat to 375°F. Grease 4 large baking sheets. Place remaining 1/2 cup sugar in a bowl. Shape dough into 1-inch balls, roll each in sugar, and place 2 inches apart on baking sheets. Bake cookies (2 sheets at a time) for 10 to 15 minutes, switching positions on oven racks halfway through, until tops of cookies are cracked and fall just slightly when very lightly touched. Let cookies cool on sheets on wire racks for about 2 minutes, then transfer to wire racks to cool completely.
                                                                  Yields: 60cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll

                                                                  Welsh cakes are a delicious tea time treat. Welsh cakes were originally cooked on the hot plate of a coal oven but can easily be cooked in a heavy non-stick frying pan or griddle.

                                                                  Ingredients
                                                                  • Yes No 8 225g oz self-rising flour
                                                                  • Yes No 4 100g oz butter
                                                                  • Yes No 1 tsp mixed spices
                                                                  • Yes No 3 75g oz caster sugar
                                                                  • Yes No 3 75g oz mixed currants and sultanas
                                                                  • Yes No a pinch salt
                                                                  • Yes No a a lemon
                                                                  • Yes No 1 large egg
                                                                  • Yes No a little milk
                                                                  • Sieve the flour, salt and spice into a mixing bowl. Rub in the fats until the mixture looks like fine breadcrumbs. Add the sugar, lemon rind and dried fruit. Pour in the beaten egg and stir to make a firm dough, add a tiny dash of milk should the dough be too dry. Add a tiny amount at a time to prevent creating a sloppy dough. On a floured board, roll or press the dough to approximately 1/4"/5mm thick, approx the thickness of the little finger. Cut into discs with a 1 1/2" or 2" /4 or 5 cm cutter. Or, cut into squares. Bake the Welsh Cakes on a medium hot griddle,for approx 3 mins per side turning once, until golden brown on both sides but still a little soft in the middle. Dust with fine/caster sugar while still hot. If you do not have a griddle use a lightly buttered heavy base frying pan. Welsh cakes are best eaten while hot but will keep for up to 10 days in an airtight container. You can also serve them with lightly whipped fresh cream and preserves. Recipe courtesy of True Taste of Wales. Guide's Response to User Reviews "I have made this recipe many times. Following these amounts and using the one egg and maybe a dash of milk makes a perfect dough for Welsh cakes. It should be stiff but not hard and will certainly not be too soft. If the dough was as you describe then you had perhaps not weighed the dry ingredients correctly?" - Elaine Lemm, Your Guide to British Food
                                                                  Cuisine:YesNowelsh
                                                                  • Total Time: 21 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  A thick-skinned navel orange will yield the best rind for this recipe. Spoon this refreshing curd over Ginger-Honey Bread or fresh fruit. Prep: 6 min.; Cook: 25 min. Editor's favorite; Gift idea; Make ahead

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 tbsp grated lemon rind
                                                                  • Yes No 1 tbsp grated lime rind
                                                                  • Yes No 1 tbsp grated orange rind
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 4 large egg
                                                                  • Combine first 7 ingredients in a heavy nonaluminum saucepan. Cook, whisking constantly, over medium heat 8 to 10 minutes or until butter melts and sugar dissolves.
                                                                  • Gradually whisk about one-fourth of hot sugar syrup into beaten eggs; add to remaining hot syrup, whisking constantly. Reduce heat to medium-low; cook 12 to 15 minutes, stirring gently, or until curd thickens and coats a spoon; let cool. Cover and chill overnight.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 6 oz bucatini
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 oz pancetta
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp coarsely chopped parsley
                                                                  • Yes No black pepper
                                                                  • In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.
                                                                  • Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute