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                                                                  We've done a great deal of baking lately for parties, get togethers and functions of all sorts. Although it can seem daunting to always be in the kitchen, it makes things easy when you have a go to recipe you can trust. We've been using this lemon icing on everything from scones to cupcakes and cookies!

                                                                  Ingredients
                                                                  • Yes No 2 3/4 tbsp organic butter
                                                                  • Yes No 4 tbsp organic lemon juice
                                                                  • Yes No 2 tbsp lemon zest
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Melt butter in a saucepan over medium heat. Add in lemon juice and zest and stir to combine. Pour in powdered sugar and continue stirring over low heat. It should take 30 seconds to come together as a pourable icing, if you'd like something thicker, continue to stir and heat it — thinner, add a little more lemon juice or melted butter.
                                                                  • This icing forms a perfect top crust that hardens over, so be ready to ice as soon as things come together. Don't make this while your cupcakes are in the oven; start when things have come out and are already cool.
                                                                  Yields: 1cup icing or enough for 12 cupcakes/scones
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour

                                                                  All fillets are not equal in thickness, so cooking times will vary. Plan on about 10 minutes total cooking time for 1-inch-thick pieces and 15 minutes for 1 1/2 inches thick, and so on. Place the largest piece on the heat first.

                                                                  Ingredients
                                                                  • Yes No 3 scallion
                                                                  • Yes No 6 cup frozen shredded hash browns
                                                                  • Yes No 1 tsp dill, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 tsp blackened seasoning
                                                                  • Yes No 4 6 to 8 oz salmon fillet
                                                                  • Yes No garnish, fresh dill sprigs
                                                                  • Remove and discard root ends and 1 inch of top green portions of green onions, and set green onions aside.
                                                                  • Toss together hash browns, dill, and salt in a large bowl.
                                                                  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add hash brown mixture in an even layer, and cook 5 minutes or until lightly browned. (Do not stir.) Place a lightly greased baking sheet, greased side down, onto skillet; invert hash browns onto baking sheet. Place skillet back on heat. Slide hash browns back into skillet, cooked side up, and cook 5 more minutes or until golden brown.
                                                                  • Press hash browns down with a spatula to flatten. Remove from skillet onto same lightly greased baking sheet, and keep warm in oven at 300°. Sprinkle blackened seasoning evenly over fillets.
                                                                  • Cook salmon in 1 tablespoon hot oil in same nonstick skillet over medium heat 4 to 6 minutes on each side or just until fish begins to flake with a fork. Remove from pan onto serving plates.
                                                                  • Sauté green onions in remaining 1 tablespoon hot oil in same nonstick skillet over medium heat 4 minutes or until tender; remove from pan, and serve with salmon and hash browns.
                                                                  • Note: For testing purposes only, we used Old Bay Blackened Seasoning. Use a skillet with flared sides so the cooked hash browns slide out of the pan easily.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 26 minutes
                                                                  • Total Time: 41 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  Roasting the fruit for the compote creates deep, rich flavor that complements the succulent duck. We call for frozen duck here because it's more widely available. If you can find fresh duck, the dish will taste even better. Prick the skin with a fork to help release fat during cooking. Serve with a simple tossed salad. -Recipe by Dana Landry

                                                                  Ingredients
                                                                  • Yes No 1 4 lb frozen domestic duck
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1/2 cup coarsely chopped celery
                                                                  • Yes No 1/2 cup coarsely chopped carrot
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 orange
                                                                  • Yes No 2/3 cup dry red wine
                                                                  • Yes No 1 cup cherry
                                                                  • Yes No 1 1/2 tsp chopped rosemary
                                                                  • Yes No 1 1 inch peach
                                                                  • Yes No 2 1 inch anjou pears
                                                                  • Yes No 2 1 inch golden delicious apple
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Preheat oven to 375°.
                                                                  • To prepare duck, rinse duck under cold water; pat dry. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper in body cavity. Place celery, carrot, onion, and garlic in cavity; tie ends of legs together with string. Lift wing tips up and over back; tuck under duck. Place duck on the rack of a broiler pan or roasting pan coated with cooking spray. Place rack in pan. Rub cut sides of orange halves over duck; pierce skin over breast several times with a fork. Bake at 375° for 1 hour and 45 minutes or until a thermometer registers 180°, basting every 30 minutes with red wine. Let stand 10 minutes. Discard skin; sprinkle duck with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover; keep warm. Drain pan drippings.
                                                                  • Increase oven temperature to 475°.
                                                                  • To prepare compote, combine cherries and next 4 ingredients (through apple) in bottom of roasting pan coated with cooking spray, tossing gently. Bake at 475° for 25 minutes or until very tender, stirring occasionally. Stir in 2 tablespoons white wine; bake an additional 5 minutes. Serve with duck.
                                                                  Yields: 4servings (serving size: 4 ounces duck and about 3/4 cup fruit sauce)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Thinking of roasting a chicken? Think big. Large roasters have a greater proportion of meat to bone, and leftovers are a time-saver. Look for herbes de Provence, a combination of dried herbs (basil, lavender, marjoram, rosemary, sage, savory, and thyme), in the spice section of supermarkets. Rubbing the flavorful paste under the skin means even though the skin is discarded, the meat keeps the flavor.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dried herbes de provence
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 7 lb roasting chicken
                                                                  • Yes No 1 small onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup sauvignon blanc
                                                                  • Yes No 2/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 5 ingredients in a small bowl; mash to a paste consistency.
                                                                  • Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
                                                                  • Rub seasoning mixture under loosened skin. Place onion in body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string.
                                                                  • Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert a meat thermometer into breast, making sure not to touch bone. Bake at 400° for 1 hour and 20 minutes or until thermometer registers 180°. Remove chicken from pan. Cover with foil, and let stand 10 minutes. Discard skin.
                                                                  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 5 minutes (the fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat.
                                                                  • Place pan over medium-high heat. Stir in wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Remove from heat; add butter, stirring with a whisk until well blended. Serve sauce with chicken.
                                                                  Yields: 12servings (serving size: 4 ounces chicken and about 1 tablespoon sauce)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  Polish blueberry soup - zupa borowkowy - is a refreshing summer soup that can be eaten cold, warm or at room temperature. Although today it has become a "gourmet" offering, it has its roots with Polish farmers who ate it cold as a thirst-quenching lunch when coming in from the fields. View this larger image. Makes 4 to 6 servings of Polish Bluberry Soup

                                                                  Ingredients
                                                                  • Yes No 3 cup blueberry
                                                                  • Yes No 6 cup water
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No sugar, granulated
                                                                  • Yes No crouton
                                                                  • Yes No sour cream
                                                                  • Place blueberries and water in large saucepan. Bring to a boil, reduce heat and simmer until blueberries pop, about 6 to 8 minutes. Remove pot from heat. Puree with an immersion blender or in a conventional blender or food processor. Dissolve cornstarch in milk, temper and whisk into hot soup. Sweeten to taste with sugar. Return to heat, bring barely to the boil and simmer 2 minutes, stirring constantly, to cook out the raw cornstarch taste. This soup can be served warm, at room temperature or cold. If eating cold, chill soup in an ice bath and refrigerate until ready to serve. Portion kluski noodles (or croutons) into bowls, ladle soup over and add a dollop of sour cream and a sprig of mint, if desired.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Time: About 10 minutes. Our version of cheesy popcorn puts the other orange-powdered-cheese type to shame. We prefer the flavor of smoked gouda (and like how it melts over the still-hot popcorn), but any semifirm cheese will work too.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/2 cup popcorn kernels
                                                                  • Yes No 2 cup finely shredded smoked gouda cheese
                                                                  • Yes No garlic salt
                                                                  • Heat oil in a wide pot over high heat, add popcorn, cover, and shake pot often. When popping slows, remove from heat until popping stops. Sprinkle popcorn with cheese while still in pot. Transfer to a serving bowl and sprinkle with garlic salt to taste, tossing well. Serve immediately.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 cup unsalted roasted peanuts
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 6 driedárbolchiles
                                                                  • Yes No 8 black peppercorn
                                                                  • Yes No 6 whole allspice berry
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 small white onion
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Heat oil in an 8″ skillet over medium heat; add peanuts, thyme, chiles, peppercorns, allspice, garlic, and onion, and cook, stirring, until onion is soft, about 4 minutes. Transfer to a blender and add vinegar, salt and 1/2 cup water; blend until very smooth, about 2 minutes. Let cool.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend

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

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

                                                                  Category winner: Desserts. "I love chocolate and cherry flavors together, and I found great dried cherries from Maine for this recipe. I also used bittersweet instead of milk chocolate: Not only does it have less sugar, but it has a deeper flavor, too." —Marcie Dixon, Arlington Heights, Ill.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz all purpose flour
                                                                  • Yes No 1 1/2 oz whole wheat flour
                                                                  • Yes No 1 1/2 cup old fashioned oats
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 1 cup dried cherry
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 oz bittersweet chocolate
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
                                                                  • Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.
                                                                  Cuisine:YesNomaine
                                                                  Yields: 30cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Try to get hold of Tipo ?00? flour ? this is a very finely sieved flour, which is normally used for making egg pasta or cakes. In Italy it?s called farina di grano tenero, which means ?tender? or ?soft? flour.

                                                                  Ingredients
                                                                  • Yes No 1lb tipo ‘00’ flour
                                                                  • Yes No large 6 free range
                                                                  • Try to get hold of Tipo ‘00’ flour – this is a very finely sieved flour, which is normally used for making egg pasta or cakes. In Italy it’s called farina di grano tenero, which means ‘tender’ or ‘soft’ flour. Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough! You can also make your dough in a food processor if you’ve got one. Just bung everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least half an hour before you use it. Make sure the cling film covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).How to roll your pastaFirst of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.Dust your work surface with some Tipo ‘00’ flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through. When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out. Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it. Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.• from Cook With Jamie
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bind
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    silk
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Silk
                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No one 16 oz pint frozen unsweetened blackberries
                                                                  • Yes No 3 tbsp powdered sugar
                                                                  • Yes No 2 cup pancake mix
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 8 oz cream
                                                                  • Heat oven to 375° F. Butter an 8-inch square baking dish. Add the berries and 1 1/2 tablespoons of the sugar to the dish and toss. In a large bowl, combine the pancake mix, milk, and eggs until no lumps remain. Pour the batter over the berries. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes. Sprinkle with the remaining sugar and serve with a dollop of whipped cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 4 small lb new potato
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • With a vegetable peeler, peel a stripe around each potato. Place potatoes in a medium saucepan; cover with 1 inch salted water. Bring to a boil, reduce heat; simmer until potatoes can be easily pierced with the tip of a sharp knife, 10 to 20 minutes.
                                                                  • Drain well; return to pot. Toss with butter and parsley; season generously with salt and pepper. Serve immediately.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Stewart Woodman often serves savory waffles and pancakes with his dinners in place of rice or potatoes. Here, he pairs big, beautifully seared scallops with delectable corn pancakes. "Perhaps the reason is my dyslexia," he jokes. "My wife, Heidi, thinks I see the world backwards—savory as sweet and vice versa."

                                                                  Ingredients
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 3/4 cup corn kernel
                                                                  • Yes No 12 jumbo, 1 1/2 lb sea scallop
                                                                  • Yes No 1 head frisée, leaves
                                                                  • In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, about 5 minutes. Transfer the bacon to a bowl and pour off all but 2 tablespoons of the fat. Add 2 tablespoons of the olive oil and the shallot to the skillet and cook over moderate heat, stirring, until the shallot is softened. Add the vinegar and stock and simmer for 2 minutes. Remove from the heat and whisk in the Dijon and whole-grain mustards. Season the vinaigrette with salt and pepper.
                                                                  • In a bowl, whisk the flour, baking powder, 1/2 teaspoon of salt and the cayenne. In another bowl, whisk the milk, egg yolks and melted butter. Stir in the dry ingredients and the corn. In a small bowl, beat the egg whites until firm peaks form. Fold the egg whites into the corn batter.
                                                                  • Preheat the oven to 200°. In a large skillets, heat 2 tablespoons of the olive oil. Add several 2-tablespoon-size dollops of batter to the skillet, forming 3-inch cakes. Cook over moderate heat until the edges are deeply browned and the tops are bubbling, about 2 minutes. Flip the cakes and cook until lightly browned on the bottom, about 2 minutes longer. Drain the corn cakes on paper towels and repeat with the remaining batter, adding up to 2 more tablespoons of oil to the skillet. Transfer the corn cakes to a wire rack set over a baking sheet and keep warm in the oven.
                                                                  • In a large skillet, heat the remaining 1 tablespoon of olive oil with the remaining 1 teaspoon of butter. Season the scallops with salt and pepper and add them to the skillet. Cook over high heat, undisturbed, until browned on the bottom, 2 to 3 minutes. Turn the scallops and cook until golden, about 3 minutes longer.
                                                                  • Stir the bacon into the vinaigrette. In a medium bowl, toss the frisée with 2 tablespoons of the dressing and mound on 4 plates. Arrange the scallops and corn cakes on the plates and drizzle with the rest of the dressing. Serve right away.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 8 oz cup ricotta cheese
                                                                  • Yes No 1 cup cream cheese
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 cubanelle peppers
                                                                  • Yes No 4 baby bell peppers
                                                                  • Yes No 4 small poblano chili pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.
                                                                  • Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.
                                                                  • Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 1/3 cup kalamata olive
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1 2 1/2 lb piece flat cut brisket
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Place tomatoes, wine, garlic, olives and rosemary in slow cooker and stir to combine. Sprinkle meat with 1 1/2 tsp. salt and pepper to taste. Place brisket on top of tomato mixture and spoon half of tomato mixture over meat to cover. Cover slow cooker and cook on high until meat is fork-tender, 5 to 6 hours.
                                                                  • Carefully transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim excess fat from sauce and season with salt and pepper. Slice brisket against grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket with remaining sauce on side.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 6 tbsp clover honey
                                                                  • Yes No 5 1 1/2 lb large plum
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1/3 cup moscato d'asti
                                                                  • Preheat the broiler. In a large skillet, melt the butter with 2 tablespoons of the honey over moderately high heat until foaming. Add the plums and cook, turning occasionally, until softened and the honey has thickened slightly, about 6 minutes. Scrape the plums and their juices onto a plate.
                                                                  • In a medium heatproof bowl set over a saucepan of simmering water, whisk the egg yolks, Moscato and the remaining 1/4 cup of honey until the mixture is thick and pale yellow, about 8 minutes. Remove from the heat and whisk the sabayon until cooled slightly, about 1 minute.
                                                                  • Scrape the sabayon into four 8-ounce gratin dishes. Top with the plums and their juices. Transfer to a baking sheet. Broil 3 inches from the heat for about 1 minute, until the sabayon is golden, and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Present this cake whole or sliced with compote spooned evenly over the top. When cutting cheesecake, always use a sharp, thin-bladed knife dipped in hot water. Using a clean blade makes for the neatest slices.

                                                                  Ingredients
                                                                  • Yes No 2 cup crushed chocolate wafers
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 16 oz white chocolate
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 3 8 oz cream cheese
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 6 large egg
                                                                  • Yes No cranberry currant compote
                                                                  • Preheat oven to 350°. Combine crushed chocolate wafers, 2 tablespoons sugar, and 5 tablespoons melted butter in a medium bowl. Press crumb mixture onto bottom and 1 inch up sides of a 10 1/2-inch springform pan, making sure crumbs are evenly distributed. Bake at 350° for 8 to 10 minutes. Let cool on wire rack.
                                                                  • Stir together white chocolate and cream in a heavy saucepan over low heat until smooth. Remove from heat.
                                                                  • Beat cream cheese, 1/2 cup butter, salt, and remaining 1 cup sugar in a large bowl at medium speed with an electric mixer until blended, stopping to scrape down sides. Add vanilla, beating until blended. Reduce speed to low, and add eggs, 2 at a time, beating just until blended and stopping to scrape down sides after each addition. (Do not overbeat.) Gradually add white chocolate mixture, beating just until blended. Pour mixture into springform pan; place springform pan on baking sheet.
                                                                  • Bake at 350° for 20 minutes. Reduce oven temperature to 300°, and bake 20 more minutes. Reduce oven temperature to 250°, and bake 20 more minutes. Reduce oven temperature to 200°, and bake 30 to 40 minutes or until cake is set around sides and almost set in center.
                                                                  • Remove to a wire rack; run sharp knife around edge of pan to loosen. (This will help prevent cracking as cake cools.) Let cool completely. Cover with plastic wrap, and chill for 6 hours or up to 2 days. Serve with Cranberry Currant Compote.
                                                                  • *Remove eggs from refrigerator, and place in a bowl for 30 minutes.
                                                                  • Note: For testing purposes, we used Nabisco Famous Chocolate Wafers for chocolate wafer cookies.
                                                                  Yields: 14servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nabisco
                                                                    Brands:
                                                                  • Yes No
                                                                    Nabisco

                                                                  According to urban legend, the Shirley Temple was created by a bartender at Chasen’s, a Beverly Hills restaurant popular with the entertainment set in the 1930s. Rumor has it that a pint-sized regular liked to belly up with this grenadine-spiked soda. Chasen’s was shuttered in 1995, but here’s a refreshing homemade version of Shirley’s namesake drink for all you teetotalers and youngsters out there. Game plan: You can use store-bought ingredients here, but you’ll get much tastier results with homemade maraschino cherries and grenadine. This recipe was featured as part of our Nonalcoholic Cocktails photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz grenadine
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz club soda
                                                                  • Yes No 2 maraschino cherry
                                                                  • Place the grenadine, lemon juice, and lime juice in a tall glass and stir with a cocktail spoon or straw until combined.
                                                                  • Fill the glass with ice and top with the club soda. Stir gently to combine.
                                                                  • Garnish with the maraschino cherries and serve immediately.
                                                                  Yields: 1drink
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    drinking straw

                                                                  Marinate lamb 1 day ahead, and cook a few hours before your guests arrive. Slice and top with Mint Gremolata for an easy make-ahead entrée. Boneless leg of lamb can be butterflied by your local butcher; call ahead so you won't have to wait. Watch for flare-ups when grilling over direct heat.

                                                                  Ingredients
                                                                  • Yes No 1 5 lb boneless leg of lamb
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 3 tbsp chopped oregano
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No safflower oil
                                                                  • Yes No mint gremolata
                                                                  • Yes No garnish, fresh mint leaves
                                                                  • Make about 10 small incisions on fatty side of lamb, and insert a garlic clove half and several mint leaves into each slit. Combine remaining garlic, olive oil, and next 4 ingredients. Rub marinade on both sides of lamb. Cover and chill 8 hours or overnight.
                                                                  • Remove from marinade, and drain slightly. Let stand 30 minutes.
                                                                  • Brush grill lightly with safflower oil. Grill lamb over medium-high heat for 15 minutes per side, basting frequently with marinade. Move lamb over indirect heat, and grill 10 to 15 minutes more or until meat thermometer inserted into the thickest portion of the meat registers 130° to 135° for medium-rare, turning once.
                                                                  • Remove from grill, and let stand on a carving board, lightly covered, at least 20 minutes. Carve into 1/4-inch slices, and serve with Mint Gremolata. Garnish, if desired.
                                                                  Yields: 9servings
                                                                  • Prep Time: 1 hour 10 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  This Southwestern tuna has a spicy crust made with coriander, cumin, and black pepper. Serve with warm flour tortillas, and garnish with sliced avocado..

                                                                  Ingredients
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz, 1 inch thick tuna steak
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup diced plum tomato
                                                                  • Yes No 1/2 cup chopped yellow bell pepper
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 15 oz no salt added black beans
                                                                  • Yes No cilantro
                                                                  • Combine coriander, cumin, 1/2 teaspoon salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of fish.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from heat.
                                                                  • Combine tomato and next 5 ingredients (through beans) in a medium bowl. Stir in remaining 1/4 teaspoon salt, and toss well. Serve salsa with fish. Garnish with cilantro sprigs, if desired.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 4servings (serving size: 1 tuna steak and about 3/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Pair watermelon and mango with lean flank steak for a high-protein main dish that's packed with vitamins, minerals, and fiber. Like watermelon, mangoes are full of powerful antioxidants that can help fight heart disease and some forms of cancer.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1 1/2 lb beef flank steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 1 lb mango
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup onion
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 2 cup minced seedless watermelon
                                                                  • Yes No 1 1/2 tbsp chopped cilantro
                                                                  • Yes No 1 1/2 tbsp chopped mint
                                                                  • Yes No mint
                                                                  • Yes No lime
                                                                  • Prepare grill.
                                                                  • To prepare steak, combine first 4 ingredients. Sprinkle steak evenly with sugar mixture. Place steak on grill rack coated with cooking spray; grill for 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices.
                                                                  • To prepare chutney, place mango on grill rack coated with cooking spray; grill 4 minutes on each side. Cool and chop. Set aside.
                                                                  • Heat oil in a small saucepan over medium-high heat. Add onion; sauté 4 minutes. Add ginger; sauté 1 minute. Add vinegar, 2 tablespoons sugar, juice, 1/4 teaspoon salt, and pepper; cook 5 minutes or until liquid almost evaporates. Stir in mango; cook 1 minute. Remove from heat. Stir in watermelon, cilantro, and mint. Add mint sprigs and lime wedges, if desired.
                                                                  Yields: 6servings (serving size: 3 ounces beef and 1/2 cup chutney)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A Spanish and South American specialty, empanadas can contain countless fillings, both savory and sweet. Today, Philadelphia-based chef and restaurateur Guillermo Pernot shares a favorite empanada recipe: a chicken-and-corn hors d'oeuvre version, made with onion, Monterey Jack cheese, and red and green bell peppers. When making the empanada dough, you can substitute pure vegetable shortening for lard, if desired.

                                                                  Ingredients
                                                                  • Yes No empanada dough
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 1/2 cup diced white onion
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1 tsp oregano
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 1/2 cup diced green bell pepper
                                                                  • Yes No 5 ear corn
                                                                  • Yes No 1 lb boneless, skinless chicken thigh meat
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No coarse salt
                                                                  • Yes No 6 oz monterey jack cheese
                                                                  • Yes No 1 large egg
                                                                  • Heat 1/4 cup olive oil in a large skillet over medium heat. Add the onion, red-pepper flakes, and oregano. Saute, stirring occasionally, until lightly browned, about 4 minutes. Season with salt. Cook for 1 minute. Add red and green peppers and corn. Cook until the peppers soften and any liquid has evaporated, about 3 minutes.
                                                                  • To the same pan, add the chicken, wine, and salt. Cook until chicken is just cooked through and almost all liquid has evaporated, about 3 minutes. Refrigerate filling until chilled; stir in cheese. The filling may be prepared and refrigerated, covered, for up to 2 days.
                                                                  • Fill a small bowl with cold water. Roll out dough to a 1/8-inch thickness. Using a 5-inch plate as a template, cut out 24 circles. Spoon about 1/4 cup chilled filling into the center of a circle, leaving a 1/2-inch border. Brush border with cold water. Fold the dough over, stretching it slightly, to form a half-moon shape. Beginning at one end, press the edges together to seal, while trying to remove any air pockets. Press again to ensure that empanadas are well sealed. Using a fork or your fingers, crimp the edges to form a decorative edge. Repeat with remaining circles.
                                                                  • Brush the empanadas with egg wash, and refrigerate at least 30 minutes but no longer than 1 day. (Once filled, the empanadas may be frozen and baked later, without defrosting, in a preheated 350 degree oven for 30 to 40 minutes.)
                                                                  • Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Arrange empanadas on baking sheets. Bake until puffed and browned, and filling is bubbling inside, 15 to 20 minutes. Serve immediately.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 24empanadas
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 oz semolina bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp grated pecorino romano cheese
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup sun dried tomato halves
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No salt
                                                                  • Yes No one 1 lb radicchio
                                                                  • Preheat the oven to 350°. On a large, rimmed baking sheet, toss the semolina bread with 1 tablespoon of the olive oil. Sprinkle with 1 tablespoon of the pecorino and season with pepper. Bake for about 8 minutes, until the croutons are golden brown.
                                                                  • Meanwhile, in a small saucepan, combine the sun-dried tomatoes with the water and bring to a boil. Cover and simmer over moderate heat until the tomatoes are tender, about 8 minutes. Using a slotted spoon, transfer the tomatoes to a work surface. Boil the cooking liquid over high heat until reduced to 2 tablespoons, about 7 minutes. Let cool.
                                                                  • Coarsely chop half of the sun-dried tomatoes and reserve. Mince the remaining tomatoes and transfer to a large bowl. Whisk in the tomato reduction, garlic, vinegar, thyme and the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the radicchio and the reserved sun-dried tomatoes to the dressing and toss well. Add the semolina croutons and the remaining 2 tablespoons of pecorino, toss again and serve.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 small onion
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 4 carrot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 tsp chopped thyme
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2/3 cup alphabet pasta
                                                                  • Yes No 1/2 cup frozen peas
                                                                  • Yes No 2 tbsp chives
                                                                  • Heat the oil in a large saucepan. Add the onions, celery and carrots and cook over moderate heat, stirring, for 8 minutes. Add the garlic and thyme and cook for 1 minute. Add the broth, water and bay leaf and simmer until the vegetables are tender, 20 minutes. Season with salt and pepper.
                                                                  • Stir in the pasta and simmer until tender, 5 minutes. Remove from the heat and stir in the peas and chives. Cover and let stand for 5 minutes. Discard the bay leaf. Ladle the soup into bowls and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Frisée means curly in French, and its tightly wound bitter leaves are crunchy, springy, and delicately bitter. They're also a delicious winter salad base with an unusual winter fruit...

                                                                  Ingredients
                                                                  • Yes No 1 small frisée
                                                                  • Yes No 1/2 english cucumber
                                                                  • Yes No 4 oz red currants, carefully
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/2 cup salted unroasted cashews
                                                                  • Yes No salt and pepper
                                                                  Cuisine:YesNofrench
                                                                  Ingredients
                                                                  • Yes No 2 3 lb small kabocha squash
                                                                  • Yes No 5 3 tbsp tbsp unsalted butter
                                                                  • Yes No 3 tbsp dark brown sugar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 packed oz vacuum roasted chestnuts
                                                                  • Yes No 12 thyme
                                                                  • Yes No 1 cup seeds from 1 pomegranate
                                                                  • Yes No 1 1/2 tbsp pomegranate molasses
                                                                  • Preheat the oven to 350°. Set the squash on a large rimmed baking sheet, cut sides up, and brush with the 3 tablespoons of melted butter. Sprinkle the sugar in the cavities and season the squash with salt and pepper. Turn the squash over on the baking sheet and roast for about 1 hour, or until tender and browned at the edges.
                                                                  • Meanwhile, heat the remaining 2 tablespoons of butter in a medium skillet. Add the chestnuts and thyme sprigs and cook over moderate heat, stirring occasionally, until the chestnuts are lightly browned and glazed with the butter, 8 to 10 minutes. Discard the thyme sprigs.
                                                                  • Cut each squash half into 4 wedges and arrange on a large platter. Sprinkle with the glazed chestnuts and the red currants. Drizzle the squash with the pomegranate molasses and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  Here's our busy cook's take on a favorite appetizer, baked instead of fried, and with purchased dough instead of homemade. The garam masala gives these a mellow earthiness.

                                                                  Ingredients
                                                                  • Yes No 1 cup coarsely chopped russet potato
                                                                  • Yes No 3/4 cup cauliflower
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1/2 tsp brown mustard seed
                                                                  • Yes No 3/4 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 14 oz refrigerated pie dough
                                                                  • Yes No 2 cup packed mint
                                                                  • Yes No 1/2 medium jalapeño chili pepper
                                                                  • Yes No 3 tbsp coarsely chopped onion
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup tamarind chutney
                                                                  • Make samosas: Simmer potato and cauliflower in water to cover until just tender, 5 to 7 minutes. Drain and chop.
                                                                  • Heat oil in a large frying pan over medium heat. Add mustard seeds, cover, and cook until they pop, 30 to 60 seconds. Stir in turmeric and cayenne and cook just until sizzling. Add onion, garlic, and ginger and cook, stirring often, until softened, about 3 minutes.
                                                                  • Remove pan from heat and stir in garam masala, salt, lemon juice, and potato mixture. Stir in cilantro.
                                                                  • Preheat oven to 425°. Lay pastry flat on a work surface and cut each round into 8 pie-shaped wedges. Mound about 1 1/2 tbsp. potato filling on center of each wedge. To shape each samosa, brush edges of a pastry wedge with water, then pull up points to meet in center. Pinch points and edges to seal, neatening points. Transfer samosas to a rimmed baking sheet.
                                                                  • Bake samosas until golden, 18 to 20 minutes. Meanwhile, make mint chutney: Whirl mint, chile, onion, sugar, salt, lemon juice, and 3 tbsp. water in a blender until smooth. Pour into a small bowl. Spoon tamarind chutney into another bowl. Serve samosas hot with chutneys.
                                                                  Yields: 8servings (serving size: 2 samosas)
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Showcase the season's first berries in this rich, not-too-sweet dessert. Be sure to use Greek yogurt, which has been strained and is thus very thick and creamy.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 tsp dried lavender
                                                                  • Yes No 1/2 tsp gelatin
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Yes No 1 6 oz 2% greek style plain yogurt
                                                                  • Yes No 2 cup quartered strawberry
                                                                  • Bring first 3 ingredients to a boil in a small saucepan; cook 1 minute or until sugar dissolves, stirring occasionally. Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.
                                                                  • Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.
                                                                  • Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
                                                                  • Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 2 minutes), stirring constantly. Remove from heat; add gelatin mixture, stirring well. Pour milk mixture into a bowl; stir occasionally until cool but not set (about 20 minutes). Stir in yogurt. Spoon 1/4 cup yogurt mixture into each of 8 dessert glasses or bowls. Cover and chill at least 2 hours.
                                                                  • Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick
                                                                  • Yes No
                                                                    Minute
                                                                  Chicken Rojo
                                                                   35 m

                                                                  The great thing about this dish is that you can assemble your ingredients while the chicken simmers, so it cuts down on prep time. It only takes 30 minutes cooking time from start to finish.

                                                                  Ingredients
                                                                  • Yes No 3 chicken breast (bone-in, skin-on)
                                                                  • Yes No 6 large tomato
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 3 tbsp oil
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 1 tsp oregano
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 tsp garlic
                                                                  • Yes No 1/2 tsp cocoa powder, unsweetened
                                                                  • Yes No 1 tbsp red chili pepper, ground
                                                                  • Yes No salt
                                                                  • Preheat broiler on high. Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth and bring to a boil. While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions. Drizzle 2 tablespoons of oil over them. Place in broiler and remove when tomato skins become very wrinkled and shriveled. While the tomatoes are broiling, bring the chicken broth to a strong simmer and add in the chile, cumin, oregano, garlic and cocoa. When the tomatoes are ready, remove from broiler and let cool for 1 minute. While the tomatoes cool, turn the chicken Peel the skin off of each tomato and use a spoon to remove the seeds from the middle. Using your fingers, mash the tomato a little and add into the sauce. Separate the onions and stir into the sauce. Let the sauce reduce while chicken finishes cooking. If the liquid cooks off to fast, add water about a half cup each time, until the chicken reaches 170 degrees or is no longer pink inside.
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb fresh cranberry beans
                                                                  • Yes No kosher salt
                                                                  • Yes No 12 thyme sprigs, together
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/2 oz dried porcini mushroom
                                                                  • Yes No 3 large leeks, white and light green parts only and sliced crosswise 1/2 inch thick
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 1 tbsp chopped marjoram
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • In a large soup pot, cover the cranberry beans with 3 quarts of cold water. Add 1 tablespoon of kosher salt, the bundle of thyme sprigs and the bay leaves. Bring to a simmer and cook over moderate heat until the beans are tender, about 40 minutes. Drain the beans and discard the thyme sprigs and bay leaves.
                                                                  • Meanwhile, in a large bowl, pour 4 cups of boiling water over the dried porcini and let stand until the mushrooms are soft, about 15 minutes. Remove the mushrooms and squeeze them dry over the bowl; reserve the soaking liquid. Coarsely chop the mushrooms.
                                                                  • Preheat the oven to 375°. Position a rack in the top third of the oven. Slowly pour the mushroom soaking liquid into a large saucepan, discarding the last bit of gritty liquid. Add the porcini, leeks, butter and 2 teaspoons of salt. Bring to a simmer and cook over moderate heat until the leeks are very tender and the liquid has thickened slightly, about 35 minutes. Remove from the heat. Stir in the crème fraîche, 2 teaspoons of the chopped thyme, 2 teaspoons of the chopped marjoram and the reserved beans. Season with salt and pepper. Transfer the bean mixture to a 9-by-13-inch baking dish.
                                                                  • In a small bowl, toss the panko with the olive oil and the remaining 1 teaspoon each of chopped thyme and marjoram; season with salt and pepper. Sprinkle the panko over the beans. Bake for about 40 minutes, until the beans are bubbling and the panko is browned. Remove the cassoulet from the oven and let stand for 5 minutes. Spoon into warm bowls and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 12 slice brioche, 3/4 inch thick
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 2 tbsp cognac
                                                                  • Yes No 2 dozen oysters, 1/3 cup liquor
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 cup flat leaf parsley
                                                                  • Heat oven to 350 degrees. Cut brioche into 3/4-inch cubes. Spread on a 17-by-12-inch baking sheet; bake until dry and golden, 10 minutes. Transfer to a wire rack to cool.
                                                                  • Melt butter in a medium skillet over medium heat. When hot, add onion, celery, garlic, salt, and pepper. Cook, stirring occasionally, until onions are softened, 3 minutes. Add nutmeg, cayenne, cognac, and oyster liquor; cook until liquid is absorbed, 1 minute. Add oysters and cream; cook 30 seconds. Remove from heat.
                                                                  • In a large bowl, toss together brioche, oyster mixture, and parsley. Use for stuffing immediately. Note: If baking outside the turkey, spread in a buttered 9-by-13-inch baking pan. Bake until golden on top, about 20 minutes. Stir stuffing, and bake another 20 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Yes No 3/4 cup sweet red pepper
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 5 cup bread flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Dissolve yeast in milk in a large bowl; let stand 5 minutes.
                                                                  • Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms.
                                                                  • Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes.
                                                                  • Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan.
                                                                  • Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size.
                                                                  • Preheat oven to 400°.
                                                                  • Uncover rolls. Bake at 400° for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped.
                                                                  • Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.
                                                                  Yields: 24servings (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Ripe figs are the secret to this simple yet refined salad. It's best made just before serving.

                                                                  Ingredients
                                                                  • Yes No 8 fig
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 oz parmigiano-reggiano cheese
                                                                  • Yes No 12 mint
                                                                  • Yes No 4 oz prosciutto
                                                                  • Place figs in a bowl; drizzle with oil. Sprinkle figs with pepper; toss gently. Place fig mixture in the center of a platter; top with cheese and mint. Top with prosciutto.
                                                                  Yields: 8servings (serving size: 4 fig quarters, about 1/2 ounce prosciutto, and 1/8 ounce cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle

                                                                  Chewy, toothsome wheat berries are mixed with exotic flavors for a sweet, spicy, crunchy side dish that will give potato salad a run for its money at your next picnic. What to buy: Wheat berries can be found at your local health food store, gourmet grocery store, or online. They are the whole kernels of the wheat plant; when crushed, they become cracked wheat, and when ground, they become flour. Soft wheat berries may be labeled as pastry wheat berries—they both cook in less time than traditional wheat berries. Whole, a.k.a. hard, wheat berries are an acceptable substitute; just adjust the cooking time, as it will take a bit longer. Or soak the hard wheat berries for a few hours or overnight to lessen the cooking time. This recipe was featured as part of our Whole Grain Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 cup soft wheat berries
                                                                  • Yes No 1/4 cup nonfat greek yogurt
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp harissa
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/2 cup salted and roasted pistachio
                                                                  • Yes No 1/3 cup currant
                                                                  • Yes No 1/4 cup diced mint
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Fill a large saucepan with heavily salted water and bring to a boil over high heat. Add wheat berries, reduce heat to medium, and cook until wheat berries are tender but still chewy, about 45 minutes to 1 hour. Drain and evenly spread in a single layer on a baking sheet to cool.
                                                                  • Place yogurt, olive oil, harissa, and lemon juice in a large, nonreactive bowl and whisk until evenly combined. Add cooled wheat berries, carrots, pistachios, currants, mint, and shallot and stir until evenly coated with dressing. Season with salt.
                                                                  Yields: 7servings (about 6 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat

                                                                  Add sliced whole wheat French bread and mixed salad greens to complete the menu.

                                                                  Ingredients
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 2.75 oz quick cooking wild rice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup prechopped onion
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/3 cup matchstick carrots
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 2 4 oz presliced exotic mushroom
                                                                  • Yes No 2 cup shredded cooked chicken breast
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through thyme) to pan; sauté 3 minutes, stirring occasionally. Stir in butter and mushrooms; sauté 3 minutes or until lightly browned. Add remaining 2 2/3 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  Ingredients
                                                                  • Yes No 2 tbsp reduced calorie margarine
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 4 cup carrot
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Melt margarine in a large nonstick skillet over medium heat; add sugar, stirring until melted.
                                                                  • Add carrots, salt, and pepper and cook 10 minutes, or until carrots are crisp-tender, stirring occasionally. Remove from heat. Stir in parsley.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Whole-Wheat Pizza Dough
                                                                   15235 d 18 h 41 m

                                                                  Tired of pizza to go? Have go-to pizza instead by freezing balls of dough or, even more convenient, shells. With one batch of dough, you have enough to make two large pizza shells or eight individual ones (see the recipe for individual pizzas ).

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 1/4 oz active dry yeast
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 cup whole wheat flour
                                                                  • Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
                                                                  • In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
                                                                  • Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.
                                                                  • Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
                                                                  • Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 21-pound balls
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 15235 days 18 hours 41 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Yes No 4 6 oz, 1 inch thick salmon fillet
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp ginger
                                                                  • Yes No 2 tbsp black bean sauce
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Yes No 1/4 cup grated carrot
                                                                  • Yes No 1/4 cup grated radish
                                                                  • Yes No 1/4 cup scallion
                                                                  • Yes No ginger white rice
                                                                  • In a large bowl, combine the soy sauce, sugar, and 1/4 cup of the oil. In a small bowl, combine the cornstarch and chicken stock. Set both aside. Make three slashes on the skin side of each salmon fillet, cutting halfway into the fish. Place the salmon in a shallow dish and pour the soy-sauce marinade over it. Refrigerate for 30 minutes. In a medium saucepan, heat the remaining 1/4 cup of oil over medium heat and add the garlic, ginger, and black bean sauce. Cook for 1 to 2 minutes, or until the garlic is golden. Add the vinegar and the cornstarch mixture. Bring to a boil, then reduce to a simmer. Cook for 10 minutes, remove from heat, and keep warm. Remove the fish from the marinade and place on a foil-lined broiler pan, about 3 inches from the heat. Broil 3 to 4 minutes per side, until just cooked through (center should be slightly translucent). Serve the salmon over Ginger White Rice topped with the sauce and the raw vegetables.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 14 oz coconut milk
                                                                  • Yes No 1/2 petite cup frozen peas
                                                                  • Yes No 2 1/8 tsp tsp curry powder and ground red pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup sliced cooked chicken
                                                                  • Yes No 1 cup basil
                                                                  • Coat a large nonstick skillet with nonstick spray. Sauté onion over medium-high heat 3 minutes or until golden.
                                                                  • Add bell pepper, cover and cook 4 minutes, stirring occasionally, until onion and pepper are almost tender.
                                                                  • Stir in coconut milk, peas, curry paste and salt; bring to a boil. Add chicken; simmer uncovered 1 minute or until sauce is slightly thickened and vegetables are tender. Remove from heat; stir in basil.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Tortilla Soup
                                                                   30 m

                                                                  To serve, ladle the hot soup into bowls, and then let everyone pick and choose from among the suggested mix-ins and toppings: toasted corn tortilla strips, lime wedges, shredded Monterey Jack cheese, diced green peppers, sliced scallions, diced avocado, and cilantro sprigs. You can also use leftover or store-bought roasted chicken in this soup; use two quarts homemade or reduced-sodium canned chicken broth instead of the cooking liquid.

                                                                  Ingredients
                                                                  • Yes No 1 cup shredded monterey jack cheese
                                                                  • Yes No 4 1/2 cup large scallion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No lime
                                                                  • Yes No 4 1 1/2 lb skinless chicken thighs
                                                                  • Yes No 1 14.5 oz reduced sodium chicken broth
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 6 corn tortilla
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No salt
                                                                  • Preheat oven to 400 degrees. In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce heat to medium; simmer until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; let cool.
                                                                  • Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-inch strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.
                                                                  • Using a large spoon, skim fat from surface of broth in pot, and strain liquid through a sieve into a clean pot (you should have about 8 cups). Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  We threw a few sliced fresh vegetables on the grill with this chicken, added thick corn tortillas, and enjoyed a tasty summer dinner. Prep and Cook Time: 30 minutes, plus 30 minutes of marinating time.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 3 tbsp organic sugar, granulated
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 organic chicken breast half (bone-in, skin-on)
                                                                  • Combine lime juice, sugar, pepper, oil, salt, and 1/4 cup water in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.
                                                                  • On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet or a small saucepan, pound chicken to an even 1/4- to 1/3-in. thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.
                                                                  • Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes. Serve hot or at room temperature.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 2 bai makrut (kaffir lime leaves)
                                                                  • Yes No one 3 inch lemongrass
                                                                  • Yes No one 3 inch ginger
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 small fresh red thai chile pepper, seed
                                                                  • Yes No 1 cup shiitake mushroom
                                                                  • Yes No 1 tbsp thai fish sauce
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup thinly sliced carrot
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 1/2 cup bean sprout
                                                                  • Yes No 1/2 lime
                                                                  • Yes No mint
                                                                  • Yes No 2 chicken breast half (boneless, skinless)
                                                                  • In a medium saucepan, bring chicken stock to a boil. Add the lime leaves, lemongrass, ginger, scallions, curry powder, cumin, chiles, chicken, mushrooms, and fish sauce. Reduce heat to medium-low and simmer for 10 minutes. Stir in carrots, cilantro, and bean sprouts. Simmer for 5 minutes more.
                                                                  • Remove lime leaves, and discard. Season with salt and lime juice. Ladle soup into shallow soup bowls. Garnish with cilantro, mint, and lime wedges; serve immediately.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Provoleta is a simple dish, yet it makes a wonderful appetizer to start off a meal from the grill. The cheese develops a nice smoky flavor, and is delicious spread on grilled toast. Provolone cheese tends to keep its shape when it melts, which makes it easier handle on the grill, but certain types of queso fresco that are used for frying ( queso para freir ) would work well too. Ask for thick (1/2-1 inch thick) slices of provolone from the deli counter.

                                                                  Ingredients
                                                                  • Yes No 4 3/4 thick inch provolone cheese
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tsp oregano
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 8 thick slice bread
                                                                  • Place the cheese slices in a shallow dish, and drizzle the olive oil over them. Turn the slices so that each side is coated with the oil. Sprinkle the cheese with the salt and the oregano (and red pepper flakes if desired). Prepare the grill. The cheese should be cooked over fairly high heat so that the outside browns before the inside melts too much and starts oozing down into the coals. Brush the grill with a little bit of olive oil to help prevent sticking. When the grill is ready, place the cheese slices directly on the grill, and cook for about 2 minutes on each side, or until cheese is hot, slightly browned, but still holding its shape. Remove cheese to a plate. Brush bread slices with any remaining olive oil left in the dish that had the cheese. Grill bread slices until slightly toasted. (If your grill is large enough you can grill the cheese and bread simulataneously). Serve cheese warm with the bread.
                                                                  Cuisine:YesNoargentinian
                                                                  Yields: 7appetizer servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  You'll need 2 (9-inch) round cakepans that are at least 2 inches deep for this cake. If your pans are only 1 1/2 inches deep, use 3 pans, and reduce baking time to 25 to 30 minutes.

                                                                  Ingredients
                                                                  • Yes No chocolate velvet cake batter
                                                                  • Yes No vanilla buttercream frosting
                                                                  • Spoon batter evenly into 2 greased and floured 9-inch round cake pans (pans must be 2 inches deep). Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
                                                                  • Spread Vanilla Buttercream Frosting between layers and on top and sides of cake.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Macaroons ("Makronen") are a traditional German Christmas cookie, dating back to the 18th century. Macaroons most likely came to Germany via Italy. The word may come from the Italian "maccare", meaning to bruise or crush, referring to the almonds often used in macaroons. The recipe here is a more familiar, coconut macaroon. Makes 4 to 5 dozen cookies.

                                                                  Ingredients
                                                                  • Yes No 10 1/2 150 gram tbsp butter
                                                                  • Yes No 1 1/4 250 gram cup sugar, granulated
                                                                  • Yes No 4 medium egg
                                                                  • Yes No 5 400 gram cup shredded coconut meat
                                                                  • Yes No 1 lemon
                                                                  • Preheat oven to 390°F.
                                                                  • Mix the butter, sugar, coconut and lemon zest together in a pan. Heat and stir until the butter melts.
                                                                  • Beat the eggs, then temper them by mixing a little of the warm sugar butter mixture into the eggs. Stir the eggs slowly into the hot mixture and heat to 120-140°F (50-60°C).
                                                                  • Remove pan from heat.
                                                                  • Using two teaspoons, drop 2 to 3 teaspoons of batter onto parchment paper or other non-stick surface to form cookies.
                                                                  • Bake at 390°F for 15 minutes or until browned on top and edges. Remove and cool a few minutes before moving cookies to rack to cool completely.
                                                                  • Store cookies in single layers between waxed paper in a tightly closed tin.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tbsp shallot
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 6 oz baby arugula leaves
                                                                  • Yes No 1/2 fennel bulb, and very
                                                                  • Yes No salt and pepper
                                                                  • In a large salad bowl, whisk together the chopped shallot, lemon juice and mustard. Gradually add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking. Add the baby arugula and sliced fennel to the salad bowl, season the salad with salt and black pepper and toss well. Serve.
                                                                  Yields: 4
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No butter
                                                                  • Yes No 3 tbsp 3 tablespoons plain flour
                                                                  • Yes No 10 cloves of garlic
                                                                  • Yes No 6 fresh bay leaves
                                                                  • Yes No 1 liter 1 litre semi skimmed milk
                                                                  • Yes No dried macaroni
                                                                  • Yes No 8 tomatoes
                                                                  • Yes No cheddar cheese
                                                                  • Yes No parmesan cheese
                                                                  • Yes No a sprigs of fresh thyme
                                                                  • Yes No a couple of splash worcestershire sauce
                                                                  • Yes No a grating a grating of nutmeg
                                                                  • Yes No 3 large 3 big handfuls of fresh breadcrumbs
                                                                  • Yes No olive oil
                                                                  • ‘Mac ’n’ cheese’ is a classic American pasta dish – everyone loves it. Sometimes it’s done so badly in the convenience area, it’s almost become famous for being horrible, but when you do it properly, trust me, it’s an absolute killer. Feel free to use any tubular pasta you want. I’ve made this dish my own by lightening it with sweet tomatoes and giving it some crunch with delicious breadcrumbs. Just you wait till you try it!This dish isn’t going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. If you only have it once in a while as a special treat, it’ll do you no harm.Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux. Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 220ºC/425ºF/gas 7.Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.While it’s cooking, put your breadcrumbs and thyme into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl. Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.Wine suggestion:dry Italian white – a good Pinot GrigioFind out more about Jamie’s American Road Trip tv show and Jamie’s America Book
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No rib eye
                                                                  • Yes No steak
                                                                  • Yes No olive oil
                                                                  • Yes No a of fresh rosemary
                                                                  • Yes No 1 garlic
                                                                  • Yes No lb roasted peanuts in the shell
                                                                  • Yes No cup sesame seeds
                                                                  • Yes No 1 tsp 1 teaspoon dried oregano
                                                                  • Yes No 1 tsp 1 teaspoon cumin seeds
                                                                  • Yes No a few sprigs thyme
                                                                  • Yes No 1 smoked chipotle chile
                                                                  • Yes No 3 cloves garlic
                                                                  • Yes No scant ½ cup extra virgin olive oil
                                                                  • Yes No a slug of rum
                                                                  • Yes No 1 lime
                                                                  • Yes No 1–2 fresh green chiles, stalks
                                                                  • Yes No seeds left in
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a of fresh cilantro
                                                                  • Yes No small a of fresh mint
                                                                  • Yes No 1 garlic
                                                                  • Yes No green chili pepper
                                                                  • Yes No 4 scallions
                                                                  • Yes No 2 tomatoes
                                                                  • Yes No 1–2 limes
                                                                  • As a lover of good steak, I had quite a few conversations with people in LA about how they liked to eat theirs. This dish is a result of me soaking up all those vibes. I’m pairing a cooked sauce, made with peanuts and spices, with a fresh green salsa that is going to send your taste buds into orbit. If you notice that your peanut sauce is lighter than mine, don’t worry. The peanuts I used in LA were just darker. It will still taste delicious.Take your steaks out of the refrigerator and let them get up to room temperature while you make your peanut sauce. Put a dry frying pan on a medium heat and toast the nuts and sesame seeds for a few minutes, until lightly browned. Add the oregano, cumin seeds, thyme, chipotle chile, and garlic and cook for another minute or so. Tip into a liquidizer with the extra virgin olive oil, rum, lime juice, fresh chiles, salt and pepper, and just over ¾ cup of water. Whiz until shiny and smooth, then have a taste and adjust with a bit more salt, chile, or lime juice if needed. Put to one side.To make your salsa, get yourself a good knife and a big cutting board. Set aside a few of the cilantro leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chiles, scallions, and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a generous pinch of salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with more salt, pepper, lime juice, or chile, and put it into a bowl ready to go.Get a frying pan, grill pan, or grill screaming hot and season both sides of your steaks with salt, pepper, and a good drizzle of olive oil. Add the steaks to the pan or grill. Turn every minute and cook to your liking. I’m going to give you some rough timings, but useyour intuition: a ½lb steak about 1 inch-thick wants about 2 minutes each side for medium rare and 3 minutes each side for medium. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavor.When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes. Cut them into ½inch-thick slices, spread the peanut sauce all over a large serving platter or divide between your plates, and gently put the slices of steak on top. Finishwith a few dollops of salsa, and scatter over your remaining cilantro leaves. Drizzle over any resting juices and let everyone tuck in. This goes beautifully with the Mexican street salad.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These wreaths are not often found outside of German bakeries but are simple to make with eye-catching results. You may used frozen, thawed bread dough if you wish, or follow one of the delicious roll recipes listed below. Makes one bread wreath

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb bread dough
                                                                  • Yes No oil
                                                                  • Yes No seeds
                                                                  • Yes No herbs
                                                                  • Roll Dough Suggestions: Whole Wheat Cottage Cheese Dough (enough for 2 wreaths) White Roll Dough (enough for 1 wreath) Sunflower Seed Dough (enough for 1 wreath)
                                                                  • After the dough has risen once or thawed according to directions, do the following: Pinch off 2 ounce sections and form them into balls. Spray with water (hard crust) or oil (softer crust) and sprinkle or roll in topping of your choice (sunflower seeds, oats, poppy seeds, sesame seeds, cracked wheat, salt, herbs etc). Place 1/2 inch apart on parchment paper on a cookie sheet in a circle and let rise until almost doubled and touching each other. 12 rolls make one wreath. You can make 6 each of two kinds of toppings (shown here) or 4 each of three kinds of toppings.
                                                                  • Meanwhile, pre-heat your oven, with a baking stone if you have one, to 450°F for at least 1/2 hour. Bake rolls directly on the stone if you can transfer them, or on the parchment paper on the stone. Use steam for the first 5 minutes for a crunchy crust. To steam: Place an old baking pan on the bottom rack of the oven. Place rolls in the oven on the next shelf up. Pour 1 cup of boiling water into the old baking pan and close the door quickly. Spray sides of oven with water 2 or 3 times in the first 5 minutes using a regular spray bottle. Turn oven down to 400°F and bake for 15 - 20 more minutes.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 cup coarsely chopped walnut
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 cup cubed butternut squash
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 oz pancetta
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 1/4 cup arborio rice
                                                                  • Yes No 1/2 cup chardonnay
                                                                  • Yes No 1 1/2 tbsp thyme
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 1 oz cup parmigiano-reggiano cheese
                                                                  • Preheat oven to 400°.
                                                                  • Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.
                                                                  • Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.
                                                                  • Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
                                                                  • Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: about 2/3 cup risotto, 1 1/2 teaspoons cheese, and 1 tablespoon nuts)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Though the Romans claim to have invented this astonishingly simple and mouth watering dish, some say spaghetti alla carbonara was developed by Umbrian charcoal burners. Others say it was invented as a way to use bacon and eggs bought on the black market from American service personnel during the Second World War. In any case, spaghetti alla carbonara is one of the few dishes in which bacon can be substituted for the pancetta or guanciale.

                                                                  Ingredients
                                                                  • Yes No 1/4 100 gram lb bacon
                                                                  • Yes No 1/2 25 gram cup grated pecorino romano cheese
                                                                  • Yes No 4 egg yolks and 2 egg whites
                                                                  • Yes No 1/4 60 milliliter cup heavy whipping cream
                                                                  • Yes No olive oil, salt, and pepper
                                                                  • Yes No a 400 gram a little spaghetti
                                                                  • Set pasta water to boil. Meanwhile, dice the meat, sauté it in a tablespoon of oil till it's well cooked, and drain the pieces on a paper towel. As soon as the water boils, salt it and add the pasta. While the pasta's cooking, lightly beat the yolks and one or two whites (just one white if you're using the cream). As soon as the yolks and whites are combined, beat in the cheese, pinches of salt and pepper, and the cream, if you're using it. When the pasta's done, drain it and transfer it immediately to a heated bowl. Add the pancetta and pour the egg mixture over the pasta, stirring briskly (the heat of the pasta will cook the eggs). Serve immediately. One thing -- given the risk of salmonella from commercially produced eggs, you may want to use dried eggs unless you buy from a trusted delicatessen or have access to true farm-fresh eggs. Unfortunately, I have no experience with egg substitutes. Another thing -- Romans use guanciale, cured pig's jowl, which is more delicate than pancetta, and also leaner. If you can find it, by all means use it. Otherwise, either pancetta or bacon will work well. Want something richer? Try mock carbonara sauce. The wine? A white, from the Castelli Romani.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings spaghetti carbonara
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Chilied Corn
                                                                   18 m

                                                                  A yummy way to kick up the flavor in your corn. You'll never serve plain corn again.

                                                                  Ingredients
                                                                  • Yes No 16 oz frozen corn
                                                                  • Yes No 1 small roasted red chiles
                                                                  • Yes No 1/4 tsp cumin seed
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp serrano chili pepper
                                                                  • Yes No 1 tbsp oil
                                                                  • Yes No salt
                                                                  • Heat oil in a large saucepan over medium heat. Add in corn and let it heat for 5-10 minutes. Sprinkle in seasonings and chiles and cook for an additional 5 minutes. Salt to taste.
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook

                                                                  for super-basic, super-quick ice cream — it's still creamy and soft, but it requires a bit of mixing, nothing more. It tastes intensely like coconut — sweet and tropical. And it's so easy!

                                                                  Ingredients
                                                                  • Yes No 1 lb bing cherry
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No one 14 oz coconut milk
                                                                  • Yes No 1 cup cream
                                                                  • Yes No one 14 oz sweetened condensed milk
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Heat the oven to 450°F. Toss the cherries with the sugar and spread them out in one layer on a large baking sheet. Roast for 15 minutes, stirring several times, and watching to make sure the sugar and juices don't burn. Remove from the oven and let cool. Pit the cherries and set them aside.
                                                                  • Whisk together the ice cream ingredients in a large bowl. Make sure the sweetened condensed milk has been thoroughly mixed into the cream.
                                                                  • Put the ice cream mix in your ice cream maker and freeze according to instructions. When the ice cream is the texture of soft-serve, scrape it out and fold in the roasted pitted cherries. Transfer to a bowl or container and cover the ice cream with plastic wrap so that the plastic wrap is in full contact with the surface of the ice cream. Freeze for another 2 hours, or until firm.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 1quart
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  Turnip Kimchi
                                                                   25 m
                                                                  Ingredients
                                                                  • Yes No 2 small, 1 inch white turnips
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 2 qt water
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 3 scallion
                                                                  • Yes No one 1/2 inch ginger
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Trim the turnips, leaving about 1/2 inch of the stems. Halve the turnips lengthwise and transfer them to a 2-quart glass jar. Dissolve 2 tablespoons plus 1 teaspoon of the salt in 1 quart of the water and pour the brine over the turnips. Cover tightly and let stand at room temperature for 24 hours.
                                                                  • Drain and rinse the turnips. Wash out the jar. Return the turnips to the jar. Dissolve the remaining 2 tablespoons plus 1 teaspoon of salt in the remaining 1 quart of water. Add the garlic, scallions, ginger and chile to the turnips. Pour enough of the brine into the jar to cover the turnips. Cover tightly and let stand at room temperature for 24 hours, then refrigerate for up to 5 days.
                                                                  Yields: 1 ½quarts
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    refrigerate

                                                                  Quinoa with parsley and cucumber forms a fresh take on tabbouleh.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup quinoa
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 3 tbsp champagne vinegar
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1 cup small english cucumber
                                                                  • Yes No 3/4 cup diced flat leaf parsley
                                                                  • Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
                                                                  • Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
                                                                  • Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    stir

                                                                  These skillet-grilled burritos come together in a flash thanks to store-bought rotisserie chicken. Keep this meal light by serving with a fresh green salad.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 2 cup shredded rotisserie chicken breast
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 3/4 cup black beans in can
                                                                  • Yes No 1/2 cup refrigerated fresh salsa
                                                                  • Yes No 4 8 inch flour tortilla
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.
                                                                  • Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.
                                                                  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 burrito)
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Kofte, Turkish meatballs often grilled on a stick, can be made from ground lamb, beef, or a combination.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup prechopped white onion
                                                                  • Yes No