loading


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

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

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

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

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

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Ingredients
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 28 oz no salt added peeled tomatoes, crushed
                                                                  • Yes No 1/2 tsp smoked paprika
                                                                  • Yes No 3/8 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 2 oz country ham
                                                                  • Yes No 1 15.5 oz organic chickpeas
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Preheat broiler.
                                                                  • Discard seeds and membranes from bell pepper; place, skin sides up, on a foil-lined baking sheet. Broil 8 minutes or until blackened. Seal in a bag; let stand 10 minutes. Peel.
                                                                  • Reduce oven to 450°.
                                                                  • Heat 1 tablespoon oil in a saucepan over medium heat. Add 3 garlic cloves; cook 1 minute. Add cream and tomatoes; bring to a simmer. Add paprika, 1/4 teaspoon salt, and ground pepper; simmer 20 minutes, stirring occasionally. Cool for 10 minutes. Combine tomato mixture and bell pepper in a blender; puree.
                                                                  • Combine 5 garlic cloves, ham, and chickpeas in a roasting pan; drizzle with 2 tablespoons oil, cumin, and 1/8 teaspoon salt. Toss. Roast at 450° for 12 minutes, stirring once. Ladle 3/4 cup soup into each of 4 bowls; top evenly with chickpea mixture, parsley, and almonds.
                                                                  Yields: 4servings
                                                                  • Total Time: 1 hour 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Chicken Fajitas
                                                                   1 h 32 m
                                                                  Ingredients
                                                                  • Yes No 3/4 cup dark mexican beer
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 thick, 1/2 inch lb skinless, boneless chicken breast halves, across grain strips
                                                                  • Yes No 1 cup sliced onion
                                                                  • Yes No 1 orange bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 6 inch flour tortilla
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No salsa
                                                                  • Yes No reduced fat sour cream
                                                                  • Yes No cilantro
                                                                  • Combine first 6 ingredients, stirring well. Place chicken in a zip-top plastic bag. Add 3/4 cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.
                                                                  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Remove onion and bell peppers from bag, and discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Toast tortillas in pan, if desired. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas. Divide onion mixture evenly among servings. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Total Time: 1 hour 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 16 slice white bread
                                                                  • Yes No bacon olive cream cheese
                                                                  • Remove and discard crusts from bread; toast bread.
                                                                  • Spread 1 side of 8 bread slices evenly with Bacon-Olive Cream Cheese; top with remaining 8 bread slices, and cut evenly into 3 strips.
                                                                  • Mini Muffuletta Bacon-Olive Party Sandwiches: Layer bottom of 24 split cocktail bun or dinner roll halves evenly with Bacon-Olive Cream Cheese and 48 pepperoni slices; cover with bun halves. Makes 12 appetizer servings. Prep: 15 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover

                                                                  These simple broccoli rabe?sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.

                                                                  Ingredients
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No plusmore
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 4 cup chopped blanchedbroccoli rabe
                                                                  • Yes No 1 1/2 lb pork sausage
                                                                  • Yes No freshly ground black pepper, totaste
                                                                  • In a small bowl, stir together yeast and 10 tbsp. water heated to 115°; let sit until foamy, about 10 minutes. Combine flour and salt in a food processor; pulse to blend. Add 1 tbsp. olive oil to yeast mixture and, with food processor running, pour in yeast mixture. Process until a dough forms. Transfer dough to a lightly floured surface; knead for 6 minutes. Form dough into a ball; transfer to a large oiled bowl. Cover bowl with plastic wrap; let dough rise until doubled in size, about 1 1/2 hours.
                                                                  • Punch the dough down; divide in half. Lightly flour one piece of dough and, using a rolling pin, roll into a 9" disk. Place disk on a floured baking sheet. Repeat with remaining dough. Cover dough with a damp towel; let sit for 15 minutes. Heat a 12" cast-iron skillet over medium heat. Working in 2 batches, cook each dough disk, flipping occasionally, until light brown, about 10 minutes.
                                                                  • Heat 3 tbsp. olive oil in a 12" skillet over medium-high heat. Add garlic and chile flakes; cook, stirring, until golden brown, about 3 minutes. Add broccoli rabe and cook until hot, about 3 minutes; transfer to plate. Return skillet to medium-high heat and add remaining oil. Add sausages; cook, turning, until browned, about 5 minutes. Halve sausages lengthwise.
                                                                  • Slice each flat bread in half horizontally to create two rounds; arrange broccoli rabe and sausages on bottom half of bread, drizzle with a little oil, and top with other half. Cut sandwiches into 8 wedges and serve.
                                                                  • SERVES 4 – 6
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2/3 cup sweetened flaked coconut
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1/3 cup creamy peanut butter
                                                                  • Yes No 1/4 cup chocolate chip
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • Yes No 3 cup corn flakes
                                                                  • Line a large baking sheet with parchment. Place a small skillet over medium-high heat. Add coconut and toast, stirring constantly, until light golden, 3 to 4 minutes. Transfer to a bowl; let cool.
                                                                  • In a medium saucepan over medium heat, combine honey, corn syrup and peanut butter. Bring mixture to a boil, stirring, then remove from heat and stir in chocolate chips and cocoa.
                                                                  • Continue stirring until chocolate chips have melted, then stir in cereal and toasted coconut until well coated. Drop by tablespoonfuls onto baking sheet and refrigerate until set, about 15 minutes.
                                                                  Yields: 40cookies (serving size: 2 cookies)
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 of garlic
                                                                  • Yes No a pinch a pinch of chilli powder
                                                                  • Yes No 1 tsp 1 teaspoon tomato puree
                                                                  • Yes No tinned red kidney beans
                                                                  • Yes No tinned tomatoes
                                                                  • Yes No salt and freshly ground black pepper
                                                                  • Yes No green pepper
                                                                  • Yes No red pepper
                                                                  • Yes No 5 flour tortillas
                                                                  • Yes No cheese
                                                                  • In a little oil, gently fry the onion for 10 minutes. Then add the garlic and chilli powder. Add the tomato puree, the drained kidney beans and the tins of tomatoes with their juice. Cook for 10 minutes until the juice has reduced, then add salt to taste. This is your filling.In a separate saucepan, fry the peppers in a little oil and set aside. Divide the filling mixture in half, then blitz one half, using a hand blender, to form the bean paste.Add the peppers to the other half of the filling.Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and sprinkle with cheese (remember to omit the cheese for vegans). Roll up the tortillas and place on the greased baking tins. Cover with a lid and heat through in a preheated oven on 200°C/400°F/gas 6 for about 20 minutes.Serve with a mixed leaf salad or a cucumber and mint salad.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix

                                                                  This fresh first-course cucumber soup features the addition of avocado, which lends the soup a creamy touch as well as gorgeous color.

                                                                  Ingredients
                                                                  • Yes No 11 8 lb large cucumber
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1 avocado
                                                                  • Yes No 2 tsp chopped dill weed
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No black pepper
                                                                  • Yes No dill weed
                                                                  • Cut 5 cucumbers into 3-inch chunks. Place half of cucumber chunks and 2 tablespoons honey in a blender or food processor; process until smooth. Pour pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks. Cover and chill at least 8 hours.
                                                                  • Peel, seed, and thinly slice remaining 6 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tablespoons honey; toss well to coat. Cover and chill 8 hours or overnight.
                                                                  • Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.
                                                                  • Place half of marinated cucumber slices, avocado, and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use. Stir in chopped dill, salt, and pepper. Place 1 1/2 cups soup into each of 6 bowls. Garnish with cracked black pepper and dill sprigs, if desired.
                                                                  • Wine note: Green, vegetal flavors, like those found in this soup, call for sauvignon blanc's distinctive, herbaceous character. The wine's grassy, citrus qualities bring out the soup's fresh, crisp flavors. A good value from California is Dry Creek Vineyard Fumé Blanc ($13.50). -Jeffery Lindenmuth
                                                                  Cuisine:YesNonew york
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop

                                                                  Sherry vinegar and paprika give this pork a traditional Spanish flair. Adding vinegar at the end brightens the flavors of the dish.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup water
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No 1 cup ice cube
                                                                  • Yes No 1 1 1/2 lb pork tenderloin
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp chopped sage
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp sherry vinegar
                                                                  • Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.
                                                                  • Combine paprika and next 5 ingredients (paprika through garlic).
                                                                  • Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
                                                                  • Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings (serving size: about 3 ounces pork)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                  • Yes No
                                                                    crystal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  • Yes No
                                                                    Crystal

                                                                  This simple dish doesn't take long to cook and is best when prepared the morning of the brunch. If you need a head start, however, you can mince the shallots and cut the ham the day before.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/3 cup minced shallot
                                                                  • Yes No 1/3 cup red wine vinegar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 4 4 oz slice smoked ham
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Heat oil in a 9-inch cast-iron or heavy skillet over medium heat. Add shallots; sauté 2 minutes. Add vinegar and water; cook until reduced by half (about 1 minute). Add ham; cook 4 minutes or until thoroughly heated, stirring occasionally. Remove ham from pan; sprinkle with parsley.
                                                                  • Note: You can purchase smoked ham in the deli section of the supermarket and have it cut into slices.
                                                                  Yields: 8servings (serving size: 2 ounces ham)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 4 1/2 lb lamb shank
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2/3 cup low-sodium chicken broth
                                                                  • Yes No 4 dill weed
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 small lemon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No orzo
                                                                  • Season the lamb shanks with salt and pepper and dust with the flour, shaking off any excess. In a large skillet, heat the olive oil until shimmering. Cook the lamb shanks over moderately high heat, in batches if necessary, until browned all over, about 10 minutes. Transfer the shanks to a slow cooker. Add the chicken broth, dill sprigs, garlic, onion and lemon. Cover and cook on high until the lamb is tender, about 4 hours.
                                                                  • Transfer the shanks to shallow bowls and keep warm. Skim the fat from the cooking juices. Stir in 1 tablespoon of the chopped dill and the lemon juice and season the juices with salt and pepper. Spoon the juices along with the onion and lemon over the lamb shanks. Sprinkle with the feta and the remaining 1/2 tablespoon of chopped dill and serve with orzo.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Heirloom tomatoes are remarkably flavorful and colorful compared with their grocery store counterparts. They vary from red to orange, gold, taxi yellow, nearly white, pink, purplish black, and green. Some are even multicolored, such as Mr. Stripey, which we used here. Your choice of tomato will shine in this simple pizza. Prep: 11 minutes; Cook: 4 minutes

                                                                  Ingredients
                                                                  • Yes No 1 13.8 oz refrigerated pizza crust dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 10 oz large heirloom tomato
                                                                  • Yes No 1/2 2 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 3/4 3 oz cup crumbled herbed goat cheese
                                                                  • Prepare grill to medium heat.
                                                                  • Unroll dough onto a large baking sheet coated with cooking spray; pat dough into a 12 x 9-inch rectangle. Lightly coat dough with cooking spray.
                                                                  • Place dough on grill rack coated with cooking spray; grill 1 minute or until lightly browned. Turn crust over. Rub with garlic; sprinkle with tomato and cheeses. Close grill lid; grill 3 minutes. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 slice)
                                                                  • Prep Time: 11 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 tbsp active dry yeast
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 6 tbsp stick unsalted butter 6 tablespoons, 2 tablespoons
                                                                  • Yes No 2 large egg
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1 cup pecan halves
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3 tbsp scotch whisky
                                                                  • Yes No 2 1/2 tbsp sweetened condensed milk
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No 1 1/2 tsp corn syrup
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp pure vanilla extract
                                                                  • Yes No 1/8 tsp baking powder
                                                                  • MAKE THE DOUGH: In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.
                                                                  • Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.
                                                                  • On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.
                                                                  • Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.
                                                                  • MAKE THE GLAZE: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.
                                                                  • Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.
                                                                  Yields: 12buns
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chopped walnuts add a nice crunch to this basic oatmeal cookie recipe.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup brown sugar
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 1/4 cup oatmeal
                                                                  • Yes No 1 egg
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Preheat oven to 375° F. Lightly coat a baking sheet with cooking spray. In a medium mixing bowl, combine the brown sugar and butter until well blended. Add the oatmeal, egg, and milk, stirring well. In a small bowl, stir together the flour, baking soda, cinnamon, cloves, and salt. Gradually add to the oatmeal mixture, stirring well. Stir in the walnuts, raisins, and vanilla. Drop the dough by tablespoonfuls, spaced about 1 inch apart, onto the baking sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool. Repeat with the remaining dough.
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir

                                                                  An almond-based dough gives these nutty cookies crunch. Let the biscuits cool completely before topping them with sweetened ricotta and juicy macerated berries.

                                                                  Ingredients
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 3/4 cup whole wheat flour
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 2 tbsp ice water
                                                                  • Yes No sweetened ricotta
                                                                  • Yes No macerated strawberries
                                                                  • Pulse almonds in a food processor until coarsely ground. Add flours, sugar, salt, and cinnamon; pulse to combine. Add butter; pulse until almond mixture resembles coarse meal.
                                                                  • With machine running, add ice water, 1 tablespoon at a time, just until dough starts to come together (add more ice water, 1 teaspoon at time, if needed). Wrap dough in plastic. Refrigerate until cold and slightly firm, 20 to 30 minutes.
                                                                  • Preheat oven to 350 degrees. Roll dough out to just more than 1/4 inch thick on a lightly floured work surface. Cut out 8 circles using a 4-inch biscuit cutter. Transfer the rounds to baking sheets lined with parchment paper, spacing 1 inch apart. Roll out remaining scraps, and repeat.
                                                                  • Bake until edges of biscuits turn golden brown, about 30 minutes. Transfer to wire racks using a wide spatula. Let cool completely. Top with sweetened ricotta and macerated strawberries.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  What's better when fresh peaches are in season, than a delicious peach crisp? This crisp recipe also has sliced almonds in the topping, which adds an extra crunch. Any fresh fruit or berries can be adapted to this crisp recipe if peaches aren’t available. Makes 8 Servings

                                                                  Ingredients
                                                                  • Yes No topping
                                                                  • Yes No 1/2 cup rolled oat
                                                                  • Yes No 1/3 cup brown sugar
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No peach filling
                                                                  • Yes No 6 cup peach
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/8 tsp nutmeg
                                                                  • Preheat oven to 375 degrees F. Stir together all topping ingredients except almonds in a small bowl with a fork until it resembles coarse crumbs; set aside. Stir together all filling ingredient in a medium bowl and transfer to an 8- or 9-inch shallow baking dish. Crumble topping over the peach mixture and sprinkle with almonds. Bake for 30 minutes or until peach mixture is hot and bubbly and topping is golden brown.
                                                                  Cuisine:YesNocalifornia
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  If you like to toast weekend brunch with a bubbly Mimosa but want to change things up, this cocktail—a mimosa with a splash of cran—is perfect. And with its blushed color, it’s a great choice to drink during breakfast in bed with your valentine. This recipe was featured as part of our Valentine’s Day Breakfast in Bed menu.

                                                                  Ingredients
                                                                  • Yes No 2 oz cranberry juice cocktail
                                                                  • Yes No 1 1/2 oz orange juice
                                                                  • Yes No 3 oz brut champagne
                                                                  • Pour both juices into a champagne flute, top with champagne, and serve.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Eggs are a great source of protein plus zinc, iron, and lutein. Serve with 100 percent whole-grain toast and a fresh fruit salad for a filling brunch.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 2 1/4 tsp grated parmigiano-reggiano cheese
                                                                  • Yes No 1 tsp minced chives
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp dijon mustard
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 8 thin slice prosciutto
                                                                  • Yes No 4 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 tsp chopped chives
                                                                  • Combine first 7 ingredients in a small bowl, stirring with a whisk. Gradually add olive oil, stirring well with a whisk.
                                                                  • Steam asparagus, covered, for 3 minutes. Drain and rinse under cold water; drain. Arrange 2 prosciutto slices in the center of each of 4 plates. Arrange asparagus spears evenly over prosciutto.
                                                                  • Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 10 minutes. Remove custard cups from water, and carefully remove eggs from cups. Arrange 1 egg over each serving, and drizzle with about 1 tablespoon dressing. Sprinkle each serving with 1 teaspoon chives, if desired.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 pint grape tomato
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2/3 cup olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 sprig rosemary
                                                                  • Yes No 1 sprig oregano
                                                                  • Yes No eight 3/4 inch ciabatta
                                                                  • Preheat the oven to 400°. On a large rimmed baking sheet, toss the tomatoes with the garlic, crushed red pepper and 1 tablespoon of the olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
                                                                  • Pour the remaining 2/3 cup of olive oil into a medium bowl. Crush the rosemary and oregano between your fingers and submerge them in the oil. Add the tomatoes and their juices, stir gently and let stand for 30 minutes.
                                                                  • Reduce the oven temperature to 350°. Arrange the ciabatta on a baking sheet and toast for 10 minutes, or until crisp. Spoon the tomatoes and some of the infused oil over the ciabatta, sprinkle with salt and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Use this sweet sauce to make a Barbecued Pork Sandwich from Bruce and Eric Bromberg's "Blue Ribbon Cookbook." Photo credit: Quentin Bacon

                                                                  Ingredients
                                                                  • Yes No 3 cup tomato ketchup
                                                                  • Yes No 1 cup maple syrup
                                                                  • Yes No 3/4 cup light beer
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/4 cup cola
                                                                  • Yes No 2 tsp blue ribbon hot sauce
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Combine all ingredients in a heavy-bottomed nonreactive saucepan and place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until mixture is reduced to 4 cups, about 1 1/2 hours.
                                                                  • Strain sauce through a fine-mesh sieve. Use immediately or let cool completely.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon

                                                                  Prep: 10 min., Cook: 6 min. Working quickly, pre-scoop ice cream into a large bowl, and store in the freezer to make serving easy. If you don't have countertops that accommodate a hot skillet, just move the skillet to an unlit burner on your stovetop before igniting.

                                                                  Ingredients
                                                                  • Yes No 4 medium ripe banana
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 1/4 cup banana liqueur
                                                                  • Yes No 1/2 cup rum
                                                                  • Yes No vanilla ice cream
                                                                  • Cut bananas in half crosswise; cut each half in half lengthwise. Melt butter in a large skillet over medium-high heat; add brown sugar, and cook, stirring constantly, 2 minutes.
                                                                  • Add bananas to skillet, and remove from heat. Stir in liqueur and rum, and carefully ignite the fumes just above mixture with a long match or long multipurpose lighter. Let flames die down.
                                                                  • Return skillet to heat, and cook 3 to 4 minutes or until bananas are soft and curl slightly. Remove from heat. Serve banana mixture immediately over vanilla ice cream.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Pot stickers (the Chinese word for these, wor tip, translates as “pot stick”) are pan-fried dumplings often served with a savory sauce. Our version is crisped on two sides, making them irresistible. What to buy: Look for fresh dumpling or pot sticker wrappers in Asian markets or the refrigerated aisle of your grocery store. Siu mai or gyoza skins are thinner, smaller, and more delicate than pot sticker skins, but they will work as a substitute. Look for chile-garlic sauce in the Asian section of your supermarket. We prefer the one made by Huy Fong Foods (with the rooster on the jar). Game plan: Check out our step-by-step guide to folding dumplings before getting started. Smaller dumpling or pot sticker wrappers need only 2 teaspoons of filling and 2 pleats on each side. If you’re making these ahead of time, the uncooked pot stickers can be placed on a baking sheet (make sure they’re not touching) and frozen. Transfer to a plastic freezer bag and store for up to 1 month. To cook the frozen pot stickers, add an extra minute to the cooking time after the water is added. This recipe was featured as part of our New Year’s Eve Speakeasy Party.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tsp chile garlic sauce
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1/2 tsp sesame oil
                                                                  • Yes No 1/2 lb napa cabbage
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1/2 lb shrimp
                                                                  • Yes No 2 medium scallion
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tsp rice wine
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 36 3 1/2 inch pot sticker wrappers
                                                                  • Yes No 6 tbsp vegetable oil
                                                                  • Yes No 3/4 cup water
                                                                    For the dipping sauce:
                                                                  • Place all ingredients in a small nonreactive bowl and stir to combine; set aside.
                                                                    For the filling:
                                                                  • Place cabbage and salt in a fine mesh strainer and toss with your hands to coat cabbage with salt. Place strainer over a large bowl and let sit for 10 minutes.
                                                                  • After 10 minutes, squeeze any liquid from the cabbage with your hands, discard liquid, and place cabbage in the bowl used for straining.
                                                                  • Add remaining ingredients and, using hands, mix thoroughly, pressing mixture against the side of the bowl until it forms a sticky mass.
                                                                    To form and cook:
                                                                  • See our illustrated guide to folding dumplings here. Fill a small bowl with room-temperature water; set aside. Lay a wrapper on a clean work surface and place 1 tablespoon of the filling in the center. Dip your finger in the water and trace around the edge of the wrapper to moisten. Fold the wrapper in half by bringing the bottom up to the top, then pinch the midpoint to seal. To the right of the midpoint, and only on the top side of the wrapper, fold three pleats angling back toward the midpoint. Pinch each pleat to seal. Repeat with three pleats to the left of the midpoint, making sure the pot sticker is completely sealed. Lift the pot sticker off the work surface from the midpoint so that the pleats are vertical and facing you. Gently push down to form a flat bottom. Place on a baking sheet and cover with plastic wrap. Repeat with remaining filling and wrappers. At this point, the pot stickers can be frozen and cooked later (see “Game plan” note above).
                                                                  • In a large nonstick pan with a tightfitting lid, heat 2 tablespoons of the oil over medium-high heat until shimmering. Place 12 pot stickers in a circle facing the same direction (they will look like the spokes of a wheel). Fry undisturbed until the bottoms are light golden brown, about 2 to 3 minutes.
                                                                  • Reduce heat to medium and carefully add 1/4 cup of the measured room-temperature water (be careful because the oil may spatter). Cover and cook for 3 minutes. Uncover and, using tongs, turn the pot stickers onto their unpleated sides. Continue cooking until all the water has evaporated, the filling is cooked through, and the unpleated sides are golden brown, about 2 to 3 minutes more. Remove the pot stickers to a plate, wipe the skillet clean with paper towels, and repeat in 2 more batches. Serve with dipping sauce.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 9servings as an hors d'oeuvre
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These meringues can be baked three days ahead. Store them in an airtight container at room temperature. Make meringue bones using one continuous motion: Begin by piping a horizontal S shape at top. Continue piping meringue downward in a straight line to form the middle of the bone. Finish by making another horizontal S shape at the bottom. Repeat until all of the meringue is used up.

                                                                  Ingredients
                                                                  • Yes No 6 large organic egg white
                                                                  • Yes No 1 1/2 cup organic sugar, granulated
                                                                  • Preheat oven to 200 degrees. Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to the touch, about 5 minutes.
                                                                  • Return bowl to mixer, and fit mixer with the whisk attachment. Beat on high speed until very stiff peaks form, about 8 minutes.
                                                                  • Transfer meringue to a pastry bag fitted with a 1/2-inch plain round tip, such as a Wilton #1A. Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper (as shown below). Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.
                                                                  Yields: 18
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No 2 1/2 oz unsweetened chocolate
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 tsp pure vanilla extract
                                                                  • Yes No salt
                                                                  • Place the chopped chocolates in a medium bowl. In a small saucepan, combine the heavy cream with the sugar and cook over moderate heat, stirring, until the sugar dissolves. Pour the warm cream over the chocolate and let stand until melted, about 5 minutes; whisk until smooth. Whisk in the butter, vanilla and a pinch of salt. Let the dark chocolate glaze cool until slightly thickened, about 15 minutes.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    glaze

                                                                  Start with roasted chicken, add carrots, celery, pasta and caramelized onions to end with a very flavorful soup in only 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 cup shredded roasted chicken
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 8 cup swanson chicken broth
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 3/4 cup uncooked trumpet shaped pasta
                                                                  • Heat oil in 10" skillet over medium-high heat. Add onions and cook until they begin to brown, stirring occasionally. Reduce heat to medium. Cook until onions are tender and caramelized, stirring occasionally. Remove skillet from heat. Heat broth, black pepper, carrots and celery in 4-qt. saucepan over medium-high heat to a boil. Stir pasta and chicken in saucepan. Reduce heat to medium. Cook 10 min. or until pasta is tender. Stir in onions and serve immediately.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson

                                                                  These fluffy fritters, soaked in a syrup flavored with saffron, cardamom, and cinnamon, are a favorite Emirati dessert during Ramadan. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 tsp saffron
                                                                  • Yes No 2 green cardamom pods
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 cup plain greek yogurt
                                                                  • Yes No 1 egg
                                                                  • Yes No canola oil
                                                                  • Make the syrup: Bring sugar, saffron, cardamom, cinnamon, and 1 cup water to a boil in a 2-qt. saucepan over medium-high heat; remove from heat and let sit for 30 minutes. Pour syrup through a fine strainer into a medium bowl and stir in lemon juice; set syrup aside.
                                                                  • Make the fritters: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together yogurt, egg, and 1/2 cup water; add to dry ingredients and stir with a fork just until a dough forms; let sit for 10 minutes.
                                                                  • Meanwhile, pour oil to a depth of 2″ into a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches and using a 1/2-oz. ice cream scoop or tablespoon-size measuring spoon, drop balls of dough into oil, and fry, tossing, until golden brown and cooked through, about 3 minutes. Transfer fritters to paper towels to drain briefly, and then transfer to a large shallow serving dish or platter. Pour syrup over the fritters and toss to coat evenly; serve immediately.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  I learnt this recipe from my friend Santos, who comes from Brazil where they make little fritters of this recipe and deep-fry them ? more like glorified canapés than fishcakes really. I?ve adapted his recipe slightly to make actual fishcakes ? probably the nicest I?ve tasted! In Brazil they?re called ?bonino bacalau? and are made with salt cod, which is a wonderful fish to use if you can get hold of it. However, for this recipe I?ve simply used flaked white fish. Quite a few cookbooks have recipes for fishcakes these days, but they all seem to be Thai-influenced, with overly clever and complicated seasonings or dips. The nice thing about this one is that you can taste the potatoes and fish alongside the heat of the chili and the zing of the lemons and limes. It works a treat.

                                                                  Ingredients
                                                                  • Yes No 2lb haddock fillets, skin on, and pinboned
                                                                  • Yes No cup milk
                                                                  • Yes No 2 bay leaves
                                                                  • Yes No 2lb potatoes
                                                                  • Yes No a large a big of fresh flat leaf parsley
                                                                  • Yes No handful a of fresh mint
                                                                  • Yes No 2 lemons and 2 limes
                                                                  • Yes No 1 tsp 1 teaspoon fennel seeds, bashed
                                                                  • Yes No 2 eggs
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No cup flour
                                                                  • Yes No sunflower oil
                                                                  • Yes No lemons
                                                                  • I learnt this recipe from my friend Santos, who comes from Brazil where they make little fritters of this recipe and deep-fry them – more like glorified canapés than fishcakes really. I’ve adapted his recipe slightly to make actual fishcakes – probably the nicest I’ve tasted! In Brazil they’re called “bonino bacalau” and are made with salt cod, which is a wonderful fish to use if you can get hold of it. However, for this recipe I’ve simply used flaked white fish. Quite a few cookbooks have recipes for fishcakes these days, but they all seem to be Thai-influenced, with overly clever and complicated seasonings or dips. The nice thing about this one is that you can taste the potatoes and fish alongside the heat of the chili and the zing of the lemons and limes. It works a treat.Preheat the oven to 375°F. Place the haddock in a deep baking pan with the milk and bay leaves, then cover the tray with aluminum foil and cook for 15 minutes. Meanwhile, cook the potatoes in salted boiling water for about 15 minutes, until soft. Drain them in a colander to get rid of any excess water, then return to the pan on a low heat and mash.Flake the cooked fish into a large bowl, picking out any bones and removing the skin. Add the mashed potato, parsley, mint, lemon and lime zest, fennel seeds, eggs and chili and season with salt and freshly ground black pepper. Mix well, taste and add more salt if necessary.Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and pat it into a flattened circle, rolling it in the flour. Rough and ready is good, so don’t worry about having them all exactly the same!Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way up. Heat over a medium heat until a deep-frying thermometer inserted into the oil reaches 360°F. (If you don’t have a thermometer, heat the oil until a cube of bread will brown in about 3 minutes.) Deep-fry the fishcakes for about 5 minutes until brown and crispy. Drain on paper towels, sprinkle with sea salt and serve on a large plate with lots of lemon halves.
                                                                  Cuisine:YesNosouth american
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  A couple of years ago we attended an "Africa" night at a local university, where a variety of wonderful African foods were served for dinner. The thing I liked best was a delicious peanut chicken dish that sent me scampering to the internet for a recipe as soon as I got home. The recipe I found was from The Congo Cookbook (www.congocookbook.com). I changed the recipe quite a bit in an attempt to replicate the food we'd had at the university that evening. My family loves this adaptation of the original, served over rice. The original recipe calls for homemade peanut butter. If you'd like to use fresh ground peanut butter, you can grind your own at the grocery store, or whirl some roasted peanuts in your food processor if you happen to have them. Usually I make this recipe with regular peanut butter and think it turns out fine, though it's a little sweeter than it would be with natural peanut butter.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup peanut oil
                                                                  • Yes No 2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 3 medium onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 cup pureed tomato
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup peanut butter
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 tomato
                                                                  • Heat oil over high heat for 3 to 4 minutes in a deep pot or large heavy skillet. Add chicken pieces, half at a time, and fry on both sides until nicely browned. Once all chicken pieces are cooked, set aside in a covered bowl to keep warm.
                                                                  • Add onions and garlic in same pot; cook until onions are soft and begin to brown, stirring occasionally. Add pureed tomatoes and 1 cup water; reduce heat to medium, bring to a simmer, and let simmer for a few minutes.
                                                                  • Return chicken to pot. Stir in peanut butter. Mixture will look clumpy for a minute, but will mix in nicely once it heats up. Add cayenne pepper, black pepper, and salt. Simmer over low heat 10 to 15 minutes.
                                                                  • Stir in diced green pepper and tomatoes; simmer for 3 to 4 more minutes.
                                                                  Cuisine:YesNoafrican
                                                                  Yields: 5
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 12 oz sweet
                                                                  • Yes No 2 oz grand marnier
                                                                  • Yes No 8 orange
                                                                  • Fill a pitcher two-thirds full with ice. Add the vermouth, rye, Grand Marnier and bitters and stir for 30 seconds to chill. Strain into 8 chilled martini glasses; top each with a twist.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Coq au Vin
                                                                   15 m
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 small oz crimini mushroom (baby portobello)
                                                                  • Yes No 1 3/4 oz garlic and herb salad dressing mix
                                                                  • Yes No 1 small cup frozen onions
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No 1 chicken
                                                                  • Heat the oil in a large oven-safe casserole over medium-high heat. Add the mushrooms and saute until brown, 3 to 5 minutes. Add the salad-dressing mix and onions and toss to coat evenly. Stir in the wine and broth and cook until blended. Add the chicken. Cover, reduce heat to low, and simmer 15 minutes, turning pieces halfway through. Remove the chicken and vegetables. Increase heat to high and boil the sauce until reduced and slightly thickened. Pour over the chicken.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    good seasons
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Good Seasons
                                                                  • Yes No
                                                                    Swanson

                                                                  Maria Helm Sinskey claims that a rich gratin topped with cheesy bread crumbs is the only way her children, Ella, 8, and Lexi, 6, will eat Swiss chard. "I've learned that a little cream and cheese gets my kids to finish their vegetables," she says.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/2 lb italian fontina cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 7 4 tbsp tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 3 lb swiss chard
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup fresh bread crumbs
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • MAKE THE BÉCHAMEL SAUCE In a large saucepan, melt the butter. Stir in the flour over moderate heat. Gradually whisk in the milk until smooth, then whisk in the cream and bring to a boil over moderately high heat, whisking constantly. Add the onion and bay leaves and simmer over low heat, whisking often, until the sauce is thickened and no floury taste remains, about 15 minutes. Discard the onion and bay leaves and add the shredded Fontina; season with salt and pepper.
                                                                  • MEANWHILE MAKE THE FILLING AND TOPPING Preheat the oven to 375°. Butter a 15-by-10-inch baking dish. In a large skillet, melt the 3 tablespoons of butter in the oil. Add the garlic and cook over moderately high heat until fragrant, about 1 minute. Add the chard, in batches if necessary, and cook over high heat, stirring, until the leaves are wilted and any liquid has evaporated, about 10 minutes. Season with salt and pepper and transfer to a colander to drain thoroughly, pressing down on the chard. Spread the chard in the prepared baking dish in an even layer and pour the béchamel sauce on top.
                                                                  • In a medium bowl, mix the bread crumbs with the 4 tablespoons of melted butter. Stir in the Parmesan. Spread the bread crumbs evenly over the gratin and bake for about 45 minutes, or until golden brown and bubbling. Let the gratin rest for about 10 minutes before serving.
                                                                  Yields: 12
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 14 oz sweetened condensed milk
                                                                  • Yes No 1 1 lb day old french bread
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 tsp instant espresso powder
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Make dulce de leche: Pour condensed milk into a bowl; set over a pot of simmering water. Cook, stirring occasionally, until sauce is very thick and golden brown, about 2 1/2 hours. Add more water to pot during cooking time, if necessary. Remove bowl; set aside to cool.
                                                                  • Make pudding: Butter a 9-by-13-inch baking dish. Spread bread in dish; sprinkle with chocolate. In a bowl, whisk both sugars, cocoa and salt. In a separate bowl, whisk milk, half-and-half and eggs. Dissolve espresso in vanilla; whisk into egg mixture. Whisk egg mixture into bowl with cocoa mixture. Pour over bread cubes. Cover loosely; let stand for 1 hour. Preheat oven to 325°F.
                                                                  • Remove cover. Bake pudding until puffed and set in center, 50 minutes to 1 hour. Insert a small knife into center; it should come out clean. Let stand for 10 minutes. Drizzle with dulce de leche and serve with ice cream, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 2 hours 30 minutes
                                                                  • Total Time: 2 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp long grain rice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No asian fish sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 large lemongrass tender pale inner core only
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/2 cup chopped mint
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No small belgian endive leaves and lime
                                                                  • In a small skillet, toast the rice over high heat, shaking the skillet a few times, until the rice is golden brown, about 3 minutes. Transfer the rice to a spice grinder and let cool completely. Grind the rice to a powder.
                                                                  • In a large skillet, heat the oil. Add the turkey and cook over moderately high heat, breaking up the meat evenly, until no pink remains, about 4 minutes. Add the stock and cook, stirring, until bubbling. Remove from the heat and stir in the fish sauce. Season with salt and black pepper and stir in the lime juice. Let stand for 5 minutes, then stir in the lemongrass, scallions, shallot rings, cilantro, mint, crushed red pepper and rice powder.
                                                                  • Arrange the lettuce and lime wedges on a platter. Spoon the laap on top and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Spring carrots pair beautifully with orange marmalade, which caramelizes in the oven to lend a pleasant punch of both sweet and bitter. What to buy: Baby carrots with their green tops, which start appearing at the market in spring, are perfect for this recipe. If they’re small enough in diameter you can leave them whole; if they’re thick, halve them lengthwise. And if they are too long to fit in your pan, lop them in half. They should not be confused with packaged baby-cut carrots. This recipe was featured as part of our menu celebrating 100 days of the Obama White House.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup marmalade
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/4 cup vegetable broth
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 12 small baby carrot
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Heat the oven to 425°F and arrange a rack in the middle. Combine marmalade, wine, cumin seed, broth, and mustard in a large oven-safe frying pan. Place the pan over high heat and whisk until all ingredients are evenly combined. Bring mixture to a boil and add carrots; season with salt and freshly ground black pepper and stir to coat the carrots. Transfer the frying pan to the oven.
                                                                  • Roast the carrots, turning them occasionally if they begin to get too dark, until the liquid has reduced to a glaze and the carrots are tender, about 30 minutes. Remove from the oven, toss in butter, and sprinkle with chives. Serve immediately.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This simple berry salad recipe is fresh, healthy and delicious. It comes from the Pacific Northwest, where wild berries have been a favorite food for hundreds of years. The sugar, and tiny pinch of salt, will draw out the beautiful natural berry juices and turn them into an incredible syrup to serve with the finished berry salad. Makes 4 Berry Salads

                                                                  Ingredients
                                                                  • Yes No 2 cup mixed fresh berries
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 drop vanilla extract
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No small pinch salt
                                                                  • Rinse and drain berries (quarter strawberries if they are being used), and add all the ingredients into a bowl. Mix together gently with a spatula, until all the berries are coated with sugar. Chill covered for 1 hour, mixing occasionally with the syrup that collects in the bottom of the bowl. To serve, divide the berries into 4 chilled martini glasses and pour over the syrup made from the sugar and berry's natural juices. Serve plain or topped with lemon curd, whipped cream, or crumbled almond cookies.
                                                                  Cuisine:YesNopacific
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  Prep: 20 min., Chill: 8 hr., Soak: 30 min., Grill: 16 min. Stir up a superfast peanut sauce, and marinate the chicken before you head out for the day. The remaining ingredients can be quickly put together when you get home from work.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 1/2 cup light soy sauce
                                                                  • Yes No 1/4 cup firmly packed golden brown sugar
                                                                  • Yes No 1 tbsp lime zest
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1 1/2 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 8 12 inch metal skewers
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 large yellow bell pepper
                                                                  • Yes No 32 snow peas
                                                                  • Yes No 16 basil
                                                                  • Whisk together first 5 ingredients and 1/2 cup water in a large shallow dish or zip-top plastic freezer bag; reserve 3/4 cup. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning occasionally.
                                                                  • Soak wooden skewers in water 30 minutes.
                                                                  • Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.
                                                                  • Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes on each side or until done. Remove from grill, and baste with reserved 3/4 cup marinade.
                                                                  • Spicy Thai Pork Kabobs: Substitute 1 (1.5-lb.) package pork tenderloin, trimmed, for chicken. Proceed with recipe as directed.
                                                                  Cuisine:YesNothai
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 36 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste

                                                                  The whipped cream topping can be made four hours ahead if kept chilled and covered. If you don't have Chambord, use Grand Marnier, crème de cassis (black currant-flavored liqueur), or two teaspoons raspberry extract for the sugar syrup.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup chambord
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 cup diced nectarine
                                                                  • Yes No 1 cup cherry
                                                                  • Yes No 1 cup sliced strawberry
                                                                  • Yes No 1 cup raspberry
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp chambord
                                                                  • Yes No 3 tbsp slivered almond
                                                                  • Combine 1/3 cup water, 5 tablespoons sugar, 1/4 cup Chambord, and juice in a small saucepan over medium-low heat; bring to a boil. Simmer 8 minutes or until sugar dissolves, stirring frequently. Remove from heat, and cool.
                                                                  • Combine nectarines and next 4 ingredients (through blueberries) in a large bowl. Add sugar mixture, and toss gently to coat.
                                                                  • Place whipping cream and 2 teaspoons sugar in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold in 1 teaspoon Chambord. Serve whipped cream over fruit, and sprinkle evenly with almonds.
                                                                  Yields: 8servings (serving size: 1/2 cup fruit salad, 1 1/2 tablespoons whipped cream, and about 1 teaspoon almonds)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    chambord
                                                                    Brands:
                                                                  • Yes No
                                                                    chambord

                                                                  This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de árbol sauce. This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velázquez de León's article South of the Border.

                                                                  Ingredients
                                                                  • Yes No ¾ oz dried chiles de árbol
                                                                  • Yes No ¾ cup apple cider vinegar
                                                                  • Yes No 2 tbsp pumpkin seed
                                                                  • Yes No tbsp sesame seed
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No ¼ tsp cumin, ground
                                                                  • Yes No 8539, tsp, ground allspice
                                                                  • Yes No 8539, tsp, ground cloves
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 italian roll
                                                                  • Yes No cup leftover roasted pork shoulder
                                                                  • Yes No ¼ small yellow onion
                                                                  • Yes No 1 radish
                                                                  • Combine chiles, vinegar, pumpkin and sesame seeds, oregano, salt, cumin, allspice, cloves, and garlic in a blender, and purée until very smooth. Pour through a medium strainer into a bowl, discard solids, and stir in ¾ cup water.
                                                                  • Heat oven to 350°. Split roll and fill bottom half with pork. Place on baking sheet and bake until warmed through and bread is toasted, about 6 minutes. Add onion, radish, and top bun; pour chile de arbol sauce over sandwich, and let sit, so that the sauce soaks in. See Seven Latin American Sandwiches in the Gallery »
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  This smooth, rich texture comes from puréed tomatillos, not cream. Prep and Cook Time: 25 minutes. Notes: Make up to 1 day ahead.

                                                                  Ingredients
                                                                  • Yes No 3 6 oz tomatillo
                                                                  • Yes No 1/2 cup raw pumpkin seeds
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup loosely packed cilantro
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No tortilla chip
                                                                  • Put tomatillos in a small pan and broil 4 to 6 in. from heat, turning once, until skins are lightly charred, 5 to 8 minutes.
                                                                  • In a small, heavy skillet over medium heat, toast pumpkin seeds until golden brown, 2 to 4 minutes.
                                                                  • In a blender or food processor, whirl tomatillos, pumpkin seeds, garlic, lemon juice, olive oil, cilantro, and salt until combined but still slightly chunky. Scrape into a small bowl or gourd; add more salt to taste. Serve with chips.
                                                                  • Note: Nutritional analysis is per tablespoon.
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Serbian white bean soup - pasulj - is a hearty stick-to-the ribs affair that can be made with or without meat. This version is with meat. True Balkan bean soup is made with the tetovac bean, but Great Northern beans work just as well. The soup can be thickened with a zafrig if desired or partially pureed. I prefer mine chunky. SHORTCUT: Soak the beans overnight and drain. Place in a slow cooker with smoked sausage instead of a ham hock and rest of ingredients. View this larger image. Makes 8-10 servings of Serbian White Bean Soup - Pasulj

                                                                  Ingredients
                                                                  • Yes No 1/2 lb great northern bean
                                                                  • Yes No 16 cup water
                                                                  • Yes No 1 1/2 lb ham bone
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 carrot
                                                                  • Yes No 3 medium red potato
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No 1 medium medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 tbsp oil
                                                                  • Yes No 4 tbsp flour
                                                                  • Yes No 1 tbsp hot paprika
                                                                  • In a large soup pot, place beans, water and ham. Bring to a boil, stirring occasionally so beans don't stick, and skimming off any foam that rises to the surface. Add salt and pepper to taste. Lower temperature and simmer 1 hour. Add vegetables, bring back to the boil, reduce heat and continue to simmer for 1 more hour. Remove the meat from the ham hock or ham bone and return to soup. If the soup isn't thick enough, you can add an optional zafrig or thickener. In a small saucepan, add oil and flour and cook until light brown. Add paprika off heat, stirring well. Return to low heat and add 1 cup bean soup, mixing well. Pour back into the soup pot and simmer 5 minutes or until soup is thickened to your liking. Serve in heated bowls garnished with chopped parsley, if desired. Tastes even better the next day!
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  Honey-sweetened yogurt spooned over fresh fruit is a refreshing addition to any meal but especially brunch. You can prepare and refrigerate the yogurt sauce up to a day in advance. You can also combine and refrigerate the fruit mixture (except the banana) up to three hours ahead; stir in the banana just before serving to prevent discoloring.

                                                                  Ingredients
                                                                  • Yes No 1 cup vanilla low fat yogurt
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 1/2 tsp grated lime rind
                                                                  • Yes No 3 cup cubed pineapple
                                                                  • Yes No 1 1/2 cup chopped braeburn apple
                                                                  • Yes No 1 cup orange
                                                                  • Yes No 1 cup chopped kiwi
                                                                  • Yes No 1/3 cup sweetened flaked coconut
                                                                  • Yes No 1 medium banana
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Combine yogurt, honey, and lime rind in a small bowl.
                                                                  • Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce; sprinkle with almonds.
                                                                  Yields: 6servings (serving size: 1 1/4 cups fruit mixture, 2 tablespoons sauce, and 2 teaspoons almonds)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 cup mixed unsalted nuts
                                                                  • Yes No 1 1/4 cup clover honey
                                                                  • Preheat the oven to 350°. Spread the mixed nuts on a medium rimmed baking sheet. Bake for 10 minutes, or until lightly toasted. Transfer the nuts to a plate. Let cool.
                                                                  • Pour half of the honey into a 12-ounce clear-glass jar or into two 6-ounce jars. Add the nuts and top with the remaining honey. Seal the jar.
                                                                  • DRIED FRUIT AND TOASTED NUTS IN CHESTNUT HONEY For a more intense flavor, replace 1/4 cup of the clover honey with earthy chestnut honey. Replace 2 tablespoons of the toasted nuts with 2 tablespoons of dried cherries or dried currants.
                                                                  Yields: 112-ounce jar or two 6-ounce jars
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal

                                                                  The flatiron steak, a.k.a. the top blade steak, is a marbled cut of beef from the shoulder. Uniform in thickness and rectangular in shape (just like an old-fashioned iron), it's easy to butterfly for quick cooking on the grill. Here, Melissa Rubel Jacobson flavors the meat with a bold Southwestern-style marinade made with smoky chipotle and fresh orange juice.

                                                                  Ingredients
                                                                  • Yes No one 1 1/2 lb, 3/4 inch thick flatiron steak
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 canned chipotle in adobo
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 hass avocados
                                                                  • Yes No 1/2 cup corn kernel
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Light a grill or heat a grill pan. Set the steak flat on a work surface. Using a sharp knife, carefully cut through the center of the steak (parallel to the work surface), leaving 1/2 inch of the meat attached at the side so it can be opened like a book. Set the butterflied flatiron steak in a medium bowl or baking dish.
                                                                  • In a blender, combine the orange juice with the chipotle, adobo, garlic and 1 tablespoon of the olive oil and puree until smooth. Pour the marinade over the steak and let stand for 10 minutes.
                                                                  • Meanwhile, in another medium bowl, gently mix the avocados with the corn, red onion, jalapeño, lime juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper.
                                                                  • Remove the steak from the marinade, letting the excess drip back into the bowl; do not wipe off the marinade. Season the steak with salt and pepper. Grill the butterflied steak flat over moderately high heat, turning once, until medium, about 6 minutes on each side. Transfer the steak to a cutting board, cover with foil and let rest for 5 minutes. Thinly slice the steak across the grain and serve with the avocado-corn relish.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  If bourbon is not your cup of tea, you can still experience a julep. We made the alcohol optional in this recipe; it's great both ways.

                                                                  Ingredients
                                                                  • Yes No 2 cup chopped mint
                                                                  • Yes No 8 cup apple juice
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1 cup bourbon
                                                                  • Yes No mint
                                                                  • Tie mint in a cheesecloth bag, and place in a large saucepan. Add apple juice, and bring mixture to a boil.
                                                                  • Remove from heat; cover and cool. Chill.
                                                                  • Remove and discard cheesecloth bag; stir in lime juice and, if desired, bourbon. Serve over crushed or shaved ice; garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    shave
                                                                    Supplies:
                                                                  • Yes No
                                                                    cheesecloth bag

                                                                  Packed with berries and finished with a sprinkle of sugar for a crunchy, sweet top, these tender, moist blueberry muffins are perfect for breakfast or an afternoon snack. Game plan: The muffins will last up to 3 days when stored at room temperature in an airtight container. This dish was featured as part of our Recipes for Summer Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 cup frozen blueberry
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter. Set the pan aside.
                                                                  • Whisk together the flour, baking powder, and salt in a large bowl to break up any lumps and aerate the mixture; set aside.
                                                                  • Whisk together 3/4 cup of the sugar, the melted butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add this and the blueberries to the flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
                                                                  • Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve.
                                                                  Yields: 12muffins
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No rock salt
                                                                  • Yes No 2 1/2 dozen oysters in their shells, and, the deeper bottom shell
                                                                  • Preheat the oven to 400°. Spread a 1/2-inch-thick layer of rock salt on a large baking sheet and across the bottoms of 6 large plates.
                                                                  • Arrange the reserved oyster shells on the baking sheet. Put 1 oyster in each shell and top with 2 to 3 tablespoons of the sauce, spreading the sauce evenly out to the edge of the shell to completely cover the oyster. (Alternatively, transfer the sauce to a pastry bag fitted with a plain tip and pipe the sauce over the oysters.)
                                                                  • Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
                                                                  • Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Chicken Parmesan is mistakenly considered an authentic Italian dish, but it’s (almost) as American as apple pie. In this version, panko breadcrumbs give it extra crunch and the chicken sits atop our Basic Tomato Sauce loaded with basil. What to buy: We started with 12-ounce chicken breasts and cut them in half to make 6 portions. Go ahead and use 6-ounce chicken breasts if you find them at your local market, though they are harder to come by these days. Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets. Game plan: For a slacker solution, you could use good-quality store-bought tomato sauce. This recipe was featured as part of our Italian American Favorites photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 11 to 12 oz chicken breast (boneless, skinless)
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup panko bread crumb
                                                                  • Yes No 1/2 cup finely grated parmesan cheese
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 3 cup tomato sauce
                                                                  • Yes No 1/2 cup thinly sliced basil
                                                                  • Yes No 8 oz fresh mozzarella cheese
                                                                  • Heat the broiler to high and arrange a rack in the top third of the oven. Place the chicken breasts between two sheets of plastic wrap, parchment paper, or waxed paper, or in a resealable plastic bag, and pound to an even thickness (about 1/4 inch thick) with a meat pounder, a rolling pin, or the bottom of a pan. Season well with salt and pepper.
                                                                  • Place the flour in a wide, shallow dish, season well with salt and pepper, and mix; set aside. Combine the milk and eggs in another shallow dish and mix until the eggs are broken up; set aside. Mix the panko and Parmesan together in a third shallow dish.
                                                                  • To bread the chicken, dredge a breast in the flour mixture and shake off the excess. Next, coat it in the egg mixture and let the excess drip off. Finally, press it into the panko mixture until it’s well coated. Set the breaded chicken on a large plate or baking sheet and repeat with the remaining breasts.
                                                                  • Line a clean baking sheet with paper towels and set aside. Heat the olive oil in a large frying pan over medium-high heat until shimmering but not smoking, or 350°F on a deep-fry thermometer. Add the chicken in batches (don’t overcrowd the pan) and fry until golden brown, about 2 minutes per side. Remove to the paper-towel-lined baking sheet and repeat with the remaining chicken.
                                                                  • While frying the last batch of chicken, bring the tomato sauce to a simmer in a small saucepan over medium-low heat. Once warmed through, stir in 1/4 cup of the basil and reserve the rest for garnish. Remove the paper towels and place the chicken directly on the baking sheet. Divide the mozzarella slices evenly among the breasts and place under the broiler until the cheese is golden and bubbly. (Rotate the baking sheet as needed for even browning.)
                                                                  • To serve, ladle 1/2 cup of the tomato sauce onto each plate, top with chicken, and sprinkle with the remaining basil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Although Lomo de Cerdo Relleno de Higos (Pork Loin Stuffed with Figs) is actually not complicated to make, it is a very attractive and tasty dish. Make a simple bread and fig stuffing and roast the pork loin. It makes a wonderful main course for a holiday or any day.

                                                                  Ingredients
                                                                  • Yes No 2 lb pork loin
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 cup bread crumb
                                                                  • Yes No 4 dried figs
                                                                  • Yes No 1/4 cup almond
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No salt, sweet spanish paprika and black pepper to taste
                                                                  • Chop onion, garlic, figs, almonds and parsley. Preheat onion to 400F degrees.
                                                                  • In a large open frying pan, heat 3 tablespoons of olive oil. When pan is hot, add the finely chopped onion and cook until translucent. Add garlic and cook on medium heat to not burn the garlic.
                                                                  • Remove pan from stove and stir in all ingredients except pork. Mix thoroughly. Make sure to season with salt, pepper and paprika. If stuffing mixture is too dry, sprinkle water over stuffing mix.
                                                                  • Remove loin from butcher’s packaging. Rinse and pat dry with paper towel. Trim any excess fat from the loin. Place loin on work surface, flap side up and spread open. Spread half of stuffing mixture on loin. Roll up and tie in several places using clean kitchen string.
                                                                  • Line bottom of a roasting pan with aluminum foil. Brush foil with olive oil so loin is less likely to stick. Place pork in pan and roast in oven for 60 to 75 minutes.
                                                                  • While pork is roasting, make 6 balls from the remaining stuffing. About 15 minutes before removing the roast from the oven, carefully place the balls in the pan.
                                                                  • When pork is cooked, remove from oven and allow it to “rest” for about 10 minutes. Pork will continue to cook as it cools. Cut roast into thick slices and carefully transfer slices onto plates with a stuffing ball and pan juices. Serve with home-fried potatoes.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast in oven
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 2 tsp italian seasoning
                                                                  • Yes No 1/4 tsp basil leaves, dried
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 cup garden brown sauce
                                                                  • Yes No 1 12 oz marinara sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup cubed eggplant
                                                                  • Yes No 4 cup linguine
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Heat oil in a medium saucepan over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté 3 minutes. Add Garden Brown Sauce and marinara. Reduce heat; simmer 15 minutes, stirring occasionally.
                                                                  • Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the cubed eggplant, and sauté 5 minutes or until eggplant is lightly browned. Add the onion mixture; reduce heat, and simmer mixture 10 minutes. Serve over linguine, and sprinkle with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 cup pasta, 1 1/2 cups sauce, and 2 tablespoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 1/2 large egg white
                                                                  • Yes No 1 long baby cucumber, and skewered, and 3, orange zest
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnishes and shake well. Strain into a chilled coupe or snifter and garnish with the baby cucumber and orange zest.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Time: 30 minutes. Behind the scoreboard at AT&T Park in San Francisco, the Crazy Crab'z stand sells a fresh, light crab salad like this. We dress it up with avocado and parsley, then serve the salad in lettuce cups to make it finger-friendly.

                                                                  Ingredients
                                                                  • Yes No 1 lb crab
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Yes No 16 2 head medium butter lettuce leaves
                                                                  • Yes No 1 avocado
                                                                  • Yes No 2 tsp prepared cocktail sauce
                                                                  • Yes No 1 lemon
                                                                  • In a medium bowl, stir together crab, mayonnaise, parsley, onion, and sugar until well combined. Add salt and pepper to taste, then chill until ready to serve.
                                                                  • Arrange lettuce on a large platter. Place about 2 tbsp. crab mixture onto center of each leaf. Top each with a slice of avocado, about 1/8 tsp. cocktail sauce, a lemon wedge, and salt and pepper to taste.
                                                                  • Make ahead: Prepare through step 1 and chill, covered, up to 1 day.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover

                                                                  Traditionally prepared in the oven, barbecue shrimp can be ready in far less time on the stove top, making it a fast, fabulous ending to a day at the beach or pool. Pair with mixed salad greens lightly dressed with extra-virgin olive oil and fresh lemon juice. Prep: 2 minutes; Cook: 6 minutes

                                                                  Ingredients
                                                                  • Yes No 3/4 cup fat free italian dressing
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp worcestershire ground black pepper
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 5 lemon
                                                                  • Combine first 4 ingredients in a large skillet; bring to a boil. Add shrimp; cook 6 minutes or until shrimp are done, stirring occasionally. Serve with lemon wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings (serving size: 5 ounces shrimp and about 1 tablespoon sauce)
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick
                                                                  Ingredients
                                                                  • Yes No 4 raspberry
                                                                  • Yes No 8 mint
                                                                  • Yes No 2 lime
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz bourbon
                                                                  • Yes No 1 oz white cranberry juice
                                                                  • In a cocktail shaker, muddle the raspberries with the mint leaves, lime wedges and Honey Syrup. Add ice and the bourbon and cranberry juice. Shake well and strain into a pilsner glass. Garnish with the mint sprig.
                                                                  Cuisine:YesNopilsner
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Time: 30 minutes, plus marinating time. A squeeze of lime adds zing and toasted coconut contributes crunch to this easy make-ahead crowd-pleaser. You'll need at least 24 wooden skewers (6 in.).

                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp grated lime zest
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 14 oz coconut milk
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No lime
                                                                  • Yes No 1/2 cup sweetened shredded coconut
                                                                  • In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
                                                                  • Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
                                                                  • Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.
                                                                  • Note: Nutritional analysis is per 2-skewer serving.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  When it comes to steak, you should feel free to use the cut you like best, but to my mind ribeye is the daddy! If you?ve never tried it before, please do. Buy it from a good butcher who has quality meat and, most importantly, try to get beef that has been hung for at least twenty-one days, as this will have much more flavor and tenderness. Even though this is an everyday meal, there are a few little tips and optional extras in this recipe to help make it the best steak you?ve ever had. And the homemade ketchup goes so well with it.

                                                                  Ingredients
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 16 waxy potatoes
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 6 sprigs of fresh rosemary, from 4 of them
                                                                  • Yes No 3 sprigs of fresh sage
                                                                  • Yes No zest and 1 lemon
                                                                  • Yes No 4 x ribeye steaks
                                                                  • Yes No homemade tomato ketchup
                                                                  • When it comes to steak, you should feel free to use the cut you like best, but to my mind ribeye is the daddy! If you’ve never tried it before, please do. Buy it from a good butcher who has quality meat and, most importantly, try to get beef that has been hung for at least twenty-one days, as this will have much more flavor and tenderness. Even though this is an everyday meal, there are a few little tips and optional extras in this recipe to help make it the best steak you’ve ever had. And the homemade ketchup goes so well with it.Either light your barbecue and let it burn down to nice hot glowing coals, or preheat the oven to 180°C/350ºF/gas 4 and heat up your griddle pan.Bring a pan of salted water to the boil and parboil your potato slices for 5 or 6 minutes until tender but still holding their shape, then drain well in a colander. Toss the potatoes with a glug of olive oil, a good pinch of salt and pepper, half the picked rosemary leaves, the sage leaves and the lemon zest.Look at your steaks – you’ll notice there’s a big firm piece of white fat right in the middle. Carefully pinch most of it out and then literally push little pieces of it into the steak meat. It may sound a bit mad, but this means you’ll distribute the natural fat through the meat, making it tastier and moist in return. Pat the steaks with olive oil. Chop up the rest of the picked rosemary leaves and sprinkle over both sides of your steaks with a good pinch of salt and pepper as well.To give your steak and potatoes some extra flavour, tie the two remaining rosemary sprigs together and bash them in a pestle and mortar with a little salt, the lemon juice and a glug of olive oil. As you cook and turn your food, brush it with the rosemary branch to flavor it with all the lovely lemony oily juices from the pestle and mortar.At this point, if you’re cooking inside on a small griddle pan, you need to start griddling your slices of potato, in batches, until they’re all nicely charred on both sides. Remove them to a roasting tray, in one layer, and pop them into the oven to crisp a little further. Cook the steaks on the griddle pan to your liking, turning them every minute. It’s even better if you’re cooking on a barbecue, because you’ll have more space so you can do it all at the same time. As the potato slices start to look good, move them over to the edge of the barbecue to keep warm while you cook your steaks, and don’t forget to let them rest on a plate before eating.Great served with a little rocket or watercress salad – and your homemade ketchup, of course!• from Jamie at Home
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    parboil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This fresh, colorful seafood salad also makes a terrific appetizer. For a spicier dish, add the jalapeño pepper seeds or use two peppers. Total time: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1/3 cup diced onion
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1/3 cup diced avocado
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 6 cup boston lettuce
                                                                  • Yes No 1/4 cup sweetened flaked coconut
                                                                  • Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and 1/4 teaspoon salt; cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp.
                                                                  • Combine corn and the next 5 ingredients (through jalapeño) in a medium bowl. Gently stir in the shrimp. Combine juice, oil, and remaining 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss gently to coat. Divide lettuce among each of 4 plates; top with shrimp mixture. Sprinkle evenly with toasted coconut.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 4servings (serving size: 1 1/2 cups lettuce, about 1 cup salad, and 1 tablespoon coconut)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle

                                                                  A little like a Mexican sloppy Joe, this juicy shredded beef is best sandwiched in crusty French rolls and topped with cabbage, red onion, sliced tomato, cilantro, and sour cream. Prep and Cook Time: about 30 minutes, plus 8 to 10 hours in the slow-cooker. Notes: Chipotle sauce, made by San Marcos, Knorr, and other brands, can be found at Whole Foods and Mexican markets or on MexGrocer.com. Save extra sauce from recipe to top Mexican rice or cooked pinto beans.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb beef chuck
                                                                  • Yes No 1 14 1/2 oz canned chopped tomatoes
                                                                  • Yes No 7 oz spicy salsa
                                                                  • Yes No 1 4 oz jalapeño chiles
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 cup beef broth
                                                                  • Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa, jalapeños, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.
                                                                  • Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.
                                                                  • With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve (see notes). Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm. Serve in sandwiches.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Put your bread machine to work mixing this dough. We liked the bread best sliced and toasted. Prep: 7 min.; Cook: 32 min.; Other: 2 hrs., 35 min.

                                                                  Ingredients
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes