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                                                                  These savory empanadas have a delicious filling made with black beans, corn, and cheese, seasoned with cilantro, cumin and a little bit of chile pepper. I like to add golden raisins to give them the touch of sweetness particular to South American empanadas. If possible, make the filling and dough the night before, and let them chill overnight in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 1 recipe empanada dough
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1 small onion
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1/2 tsp garlic salt
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 2 tsp aji panca paste
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 5 scallion
                                                                  • Yes No 1 15.5 oz black beans in can
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 1/2 lime
                                                                  • Yes No 4 oz farmer's cheese
                                                                  • Yes No 4 oz pepper jack cheese
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 egg
                                                                  • Yes No powdered sugar
                                                                  • Prepare the empanada dough and place in the refrigerator to chill, wrapped in saran wrap. Pour boiling water over the golden raisins and let soak for 10 minutes, then drain. Set aside. Add the vegetable oil to a heavy skillet and place over medium heat. Add the chopped onions, cumin, garlic salt, and aji paste, and sauté until the onions are very soft and translucent, about 5-8 minutes. Add the chopped tomatoes, the green onions, and the sugar and sauté, stirring, for about 5 minutes more, or until excess liquid has cooked away and tomatoes are beginning to stick to the pan. Add the black beans and sauté, until excess liquid is cooked away, about 5 minutes. Add the corn, raisins, and lime juice, and cook for five minutes more. Remove mixture from heat and scrape into a heat proof bowl. Let cool to room temperature, then stir in the cheese cubes and the cilantro. Chill mixture for 2 hours, or overnight. Preheat oven to 375 degrees. Divide the dough into 20 pieces (for large empanadas), or about 40 pieces (for small, appetizer size empanadas). [be][be] Roll each piece of dough into a circle about 1/4 inch thick. (Circles will be about 6 inches in diameter for the larger empanadas, and about 3 1/2 inches for the smaller ones). Place 1 heaping tablespoon of filling in the middle of each circle of dough (1 teaspoon for small empanadas). Fold the dough over the filling to make a semicircle. Press the edges together firmly to seal. Fold the edge over itself and crimp decoratively. Brush empanadas generously with beaten egg. Bake for about 20 minutes, or until puffed and golden brown. Let cool and dust with powdered sugar. Serve warm or at room temperature.
                                                                  Cuisine:YesNoportuguese
                                                                  • Prep Time: 3 hours
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 3 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve

                                                                  Adults can use extra dip as a spread for veggie wraps or sandwiches made with grated carrot, sliced cucumber, and lettuce.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup natural creamy peanut butter
                                                                  • Yes No 1/3 cup reduced fat, firm silken tofu
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 garlic clove
                                                                  • Place all ingredients in a blender; process until smooth. Store in an airtight container in refrigerator for up to 2 days.
                                                                  • for your toddler: Serve the dip with tender raw vegetables like pea pods and cucumber halves or slightly steamed sugar snap peas, carrot sticks, and broccoli florets.
                                                                  • nutrition note: peanut butter facts
                                                                  • Whether spread on a piece of whole-grain bread or an apple slice, peanut butter makes a satisfying meal or snack in a matter of minutes. Part of the reason it's so satisfying is because each tablespoon of peanut butter contains about 4 grams of protein and 8 grams of fat, most of which is heart-healthy monounsaturated and polyunsaturated fat. When buying peanut butter, be sure to choose one labeled "natural" to avoid the trans-fatty acids that come from partially hydrogenated oils, which can increase the LDL, or bad cholesterol, levels in your body. Another bonus—natural peanut butter has much less added sugar and salt.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8servings (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 cup hulled sesame seeds
                                                                  • Heat oven to 350 degrees. Line four baking sheets with parchment paper, and set aside. Sift together flour, salt, and baking soda, and set aside.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated.
                                                                  • Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading.
                                                                  • Bake until golden, 6 to 8 minutes. Remove from oven, and cool on a wire rack.
                                                                  Yields: 48
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. Shichimi togarashi is also called seven spice ( shichi is “seven” in Japanese), because seven ingredients are generally used. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp sansho
                                                                  • Yes No 1 tbsp dried tangerine
                                                                  • Yes No 1 tbsp red chili pepper, ground
                                                                  • Yes No 2 tsp sweet and sour sauce
                                                                  • Yes No 2 tsp black sesame seed
                                                                  • Yes No 2 tsp black cannabis seeds
                                                                  • Yes No 2 tsp minced garlic
                                                                    To make shichimi togarashi:
                                                                  • Combine 2 tablespoons sansho (or 1 tablespoon black peppercorns), 1 tablespoon dried tangerine peel, 1 tablespoon ground red chile pepper, 2 teaspoons flaked nori, 2 teaspoons black sesame seeds, 2 teaspoons white poppy seeds or black cannabis seeds, and 2 teaspoons minced garlic. Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: ½cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    refrigerate

                                                                  Don't let your eyes deceive you. This oversize burger will feed up to 6 partygoers after it's cut into generous wedges.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1 1/2 lb lean ground beef
                                                                  • Yes No 1/3 cup quick cooking oat
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup barbecue sauce
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 4 1 oz slice processed american cheese slices
                                                                  • Yes No 1 9 inch round bread, unsliced
                                                                  • Yes No 1/4 cup barbecue sauce
                                                                  • Yes No 4 lettuce
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1/4 cup sliced dill pickle
                                                                  • Ask a grown-up to prepare the grill.
                                                                  • Prepare the burger patty: Place butter in a big microwave-safe bowl. Cover with wax paper, and microwave at HIGH 30 seconds or until butter melts. Stir in onion. Cover and microwave at HIGH 2 more minutes or until onion is tender. Cool. Add beef, oats, egg, 1/4 cup barbecue sauce, salt, and pepper; mix well. Turn beef mixture out onto a big piece of aluminum foil, and shape into a 9-inch patty.
                                                                  • Grill patty, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or until no longer pink, using a wide spatula to turn. Arrange bacon and cheese on patty the last 2 minutes of cooking.
                                                                  • Assemble the burger: Cut loaf of bread in half horizontally. Spread 1/4 cup barbecue sauce over cut side of bottom half of bread. Arrange lettuce over barbecue sauce. Top with burger, tomato slices, and pickles. Cut burger into wedges to serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                  • Prep Time: 16 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 36 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Myth-Buster Recipe. Given that both chocolate and coconut are not as bad as once thought, and given that they taste mighty good together, we baked up a batch of these toasty, chocolaty treats to celebrate. Like all sweets with few other nutrients, though, they are treats—perfectly healthy every once in a while.

                                                                  Ingredients
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 4 1/2 oz all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 oz dark chocolate
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
                                                                  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.
                                                                  • Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.
                                                                  Yields: 25servings (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb smoked ham
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/4 lb ground chuck (beef)
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp diced sage
                                                                  • Yes No 1 tbsp diced rosemary
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 1/2 cup dry red wine
                                                                  • Yes No one 28 oz tomatoes in can
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No black pepper
                                                                  • Yes No 1 lb orecchiette pasta
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 packed, 4 oz cup vacuum chestnuts
                                                                  • Yes No 2 tbsp flat leaf parsley
                                                                  • Yes No salt
                                                                  • Yes No parmesan cheese
                                                                  • Pulse the ham pieces in a food processor until they are coarsely chopped. In a large, deep casserole or Dutch oven, heat the olive oil. Add the chopped ham, beef chuck and cloves and cook over high heat, stirring once or twice, until the meat begins to brown, about 10 minutes.
                                                                  • Add the celery, carrot, onion and garlic to the casserole and cook, stirring, until the vegetables are barely softened, about 3 minutes. Stir in the sage, rosemary and crushed red pepper and cook until fragrant, 2 to 3 minutes. Add the red wine and cook until it is nearly evaporated, about 10 minutes. Add the tomato puree, chicken stock and sugar, season with pepper and bring to a boil over moderately high heat. Simmer uncovered over low heat, stirring occasionally, until the sauce is thick and reduced by half, about 45 minutes.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook the orecchiette until al dente.
                                                                  • Stir the heavy cream into the bolognese sauce and simmer for 5 minutes. Stir in the chopped chestnuts and parsley and season lightly with salt. Drain the pasta and transfer to a large bowl. Spoon the bolognese sauce over the pasta and serve, passing the Parmesan on the side.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup organic all purpose flour
                                                                  • Yes No 2 tbsp organic corn starch
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 cup organic sugar, granulated
                                                                  • Yes No 2 large organic egg
                                                                  • Yes No 1 1/4 tsp organic pure vanilla extract
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/2 cup organic milk
                                                                  • Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
                                                                  • In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
                                                                  • In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
                                                                  • Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely. Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.)
                                                                  Yields: 12cupcakes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 large lemon
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 medium egg
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 4 4 to 6 oz catfish fillet
                                                                  • Yes No 2 cup yellow cornmeal
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large dupont teflon non stick skillet
                                                                  • Yes No slice garnishes, lemon slices, fresh rosemary sprigs
                                                                  • Grate lemon rind from lemon, avoiding the pale bitter pith, into a large bowl; squeeze lemon juice into bowl. Stir in milk and next 3 ingredients until blended.
                                                                  • Rinse fillets, and pat dry with paper towels. Add fillets to lemon mixture in bowl; cover and chill 1 hour.
                                                                  • Place cornmeal on a large plate or in a large shallow dish. Turn fillets in lemon mixture until thoroughly coated; dredge in cornmeal, coating evenly.
                                                                  • Cook fillets in hot oil in skillet over medium-high heat 4 minutes on each side or until browned. Remove from skillet. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/4 cup cornmeal
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 oz unsweetened chocolate
                                                                  • In a food processor, pulse the flour with both sugars and the cornmeal, cocoa powder, salt and baking soda. Add the butter and vanilla; pulse until the mixture resembles moist sand. Add the melted chocolate and pulse just until the dough comes together. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 2 hours.
                                                                  • Preheat the oven to 325°. Line 2 large baking sheets with parchment paper. Roll out each dough disk 1/4 inch thick between 2 sheets of parchment paper. Using a 2 1/2-inch round cookie cutter, stamp out cookies as close together as possible. Transfer the rounds to the prepared baking sheets 1 inch apart. Gather and reroll the scraps and stamp out more cookies.
                                                                  • Bake the cookies for about 18 minutes, until the tops are firm. Let cool completely on the baking sheets before serving.
                                                                  Yields: 30cookies
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The Italian American classic. What to buy: Meatballs shouldn’t be where you hide second-rate ground meat, so look for quality meat from a good butcher. Our turkey-beef-pork combo tastes great, but any combination will work, even straight ground chuck or ground sirloin. If you can choose, go for the more full-flavored ground turkey thigh meat rather than breast.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb stale country bread
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1/2 medium sweet onion
                                                                  • Yes No 3 large egg
                                                                  • Yes No 6 tbsp minced flat leaf parsley
                                                                  • Yes No 1 tbsp minced oregano
                                                                  • Yes No 6 tbsp finely grated parmigiano-reggiano cheese
                                                                  • Yes No 8 cup tomato sauce
                                                                  • Yes No 1 1/2 lb spaghetti
                                                                  • Yes No parmesan cheese
                                                                    For the meatballs:
                                                                  • Place torn bread in a small bowl and cover with milk. (Push bread down so it all gets moistened.) Let soak until most of the milk is absorbed and bread is broken down, about 20 minutes.
                                                                  • Meanwhile, place garlic and fennel seeds on a cutting board and sprinkle all of the pepper and salt on top. Chop mixture until it is a rough paste (it will resemble cornmeal).
                                                                  • Place meats in a large bowl and mix until evenly combined, about 3 minutes. Add bread and any remaining milk and mix until bread is fully incorporated (break up any bread chunks). Add onion and mix well. Add eggs and mix until just incorporated. Add garlic-fennel paste, parsley, oregano, and grated cheese and mix until very evenly combined.
                                                                  • Roll a handful of meat mixture between your hands until it’s smooth, compact, and round. (Each meatball should be about 2 inches in diameter.) Place meatball on a dish and repeat until you have used up the meat mixture. (You should have about 30 meatballs.)
                                                                  • Heat a large frying pan over medium-low heat. Once heated, place meatballs in the pan, leaving about 1/4 inch between each one. (You may have to do this in two batches.) Let each meatball brown on one side, and then turn when it is very brown. Keep turning until meatballs are well browned on all sides, about 20 minutes.
                                                                  • Transfer meatballs to a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid, cover with tomato sauce, and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until meatballs are cooked through, about 30 minutes. The meatballs can be eaten immediately, though they improve in flavor if left to rest in the sauce for 10 to 20 minutes before serving.
                                                                    To serve:
                                                                  • While the meatballs are cooking, bring a large pot of heavily salted water to a boil. Cook pasta according to the package directions and drain.
                                                                  • Serve pasta with meatballs and their sauce. Top with Parmesan cheese if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 11servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 2 slice white bread
                                                                  • Yes No 1/4 cup half and half
                                                                  • Yes No 1 lb ground chicken
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 tsp dill, dried
                                                                  • Yes No 5 tbsp butter, 3 of them
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
                                                                  • Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.
                                                                  • In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook

                                                                  Notes: If your wooden skewers are too long to fit in the pan, cut them to size with scissors.

                                                                  Ingredients
                                                                  • Yes No 12 packed oz vacuum extra firm tofu
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 3 cup finely shredded cabbage
                                                                  • Yes No 2 tbsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 1 cup tomato salsa
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Rinse tofu, drain in a colander for about 5 minutes, then pat dry with paper towels. Cut into 1-inch cubes and lightly blot with more paper towels.
                                                                  • In a bowl, mix soy sauce, lime juice, chili powder, cumin, garlic powder, and cayenne. Add tofu and mix gently to coat cubes completely. Let stand 5 to 10 minutes, stirring occasionally.
                                                                  • Meanwhile, in another bowl, mix cabbage with vinegar. Stack tortillas and enclose in plastic wrap.
                                                                  • Thread tofu cubes equally onto four 8-inch wooden skewers (see notes). Set a 12-inch nonstick frying pan over medium-high heat. When pan is hot, lay skewers in pan and turn as needed to brown tofu on all sides, 5 to 6 minutes total. Transfer to a serving platter. Mound cabbage mixture alongside.
                                                                  • Heat tortillas in a microwave oven at full power (100%) until hot and steamy, 30 to 45 seconds. Wrap in a towel. Serve with tofu and cabbage, salsa, and sour cream. Eat taco style, filling tortillas as desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3or 4 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb salmon fillet
                                                                  • Yes No 3 tbsp sweet and salty salmon rub
                                                                  • Yes No slice lemon
                                                                  • Yes No scallion
                                                                  • Soak cedar plank in water at least 30 minutes.
                                                                  • Remove pin bones from salmon, if necessary, and coat fish evenly with rub. Cover with plastic wrap or foil, and chill until ready to grill.
                                                                  • Drain plank, and grill over medium-high heat (350° to 400°) for 3 minutes or until grill marks appear. Remove from grill. Place salmon, skin side down, on heated side of plank. Top with lemon slices.
                                                                  • Place planked salmon on grill, cover, and grill 20 minutes or until desired degree of doneness. (Check occasionally to make sure edges of plank don't ignite.) Garnish, if desired.
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 23 minutes
                                                                  • Total Time: 53 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    cedar wood
                                                                  • Yes No
                                                                    alder wood
                                                                  • Yes No
                                                                    foil

                                                                  Make a meal with ingredients almost entirely from the pantry. Roasted simply seasoned potato wedges and a tartly dressed salad topped with smoky bacon complement this satisfying main dish.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp brown sugar
                                                                  • Yes No 1/2 tsp ground ancho chile powder
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No 2 tsp olive oil
                                                                  • Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
                                                                  • Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
                                                                  • Bacon-topped salad: Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk. Add 6 cups arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle 2 cooked and crumbled bacon slices evenly over salad.
                                                                  Yields: 4servings (serving size: 3 ounces)
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle

                                                                  This meze of stuffed grape leaves is served with a cucumber?yogurt sauce.

                                                                  Ingredients
                                                                  • Yes No 1 large cucumber
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 cup greek yogurt
                                                                  • Yes No black pepper
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp minced fennel
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No 1/2 cup basmati rice
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 cup minced dill weed
                                                                  • Yes No 1/4 cup minced parsley
                                                                  • Yes No 3/4 tsp mint, dried
                                                                  • Yes No 34 grape leaves in brine
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Put cucumber in a strainer and sprinkle with 1/2 tsp. salt; toss; let sit 30 minutes. Squeeze out liquid; mix with yogurt in a bowl. Season sauce with salt and pepper; chill.
                                                                  • Coat bottom of a 3-qt. saucepan with remaining oil and 3 tbsp. water; cover with 4 grape leaves. Set remaining grape leaves on a work surface, vein side up. Working with one leaf at a time, flatten leaf and place about 1 1/2 tsp. rice mixture in center. Fold bottom of leaf over filling, fold in sides, and roll into tight cylinder. Transfer, seam side down, to pot. Repeat. Add lemon juice and 3/4 cup water to pot. Cover grape leaves with a small plate to keep submerged; bring to a boil. Reduce heat to medium-low; simmer until rice filling is tender, 15–20 minutes. Serve hot or cold with the yogurt sauce.
                                                                  • MAKES ABOUT 30
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Vincent prepares a spectacular seafood pasta. We've adapted his recipe to be easier for the home cook. You can ask your fish market to steam the lobster; save shells for Lobster Sauce, if desired. Prep: 25 minutes; Cook: 2 hours, 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/4 lb lobster
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 large scallop
                                                                  • Yes No 8 large shrimp
                                                                  • Yes No baby octopus
                                                                  • Yes No 8 oz spaghetti
                                                                  • Yes No lobster sauce
                                                                  • Yes No garnishes, sea beans, fennel fronds
                                                                  • Cook lobster in boiling salted water 15 minutes. Remove from water; cool slightly. Remove meat from claws. Remove meat from tail, and slice into medallions; chill until ready to use.
                                                                  • Heat olive oil in a large skillet over medium-high heat. Sprinkle scallops and shrimp with salt and pepper; sauté 2 minutes on each side. Add Poached Baby Octopus and lobster; cook 1 minute or until heated through, adding more oil if necessary.
                                                                  • Combine seafood mixture and pasta, and divide among 4 plates. Spoon Lobster Sauce on and around pasta. Garnish, if desired.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Coconut Cake makes an indulgent end-of-meal dessert. Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp cake flour
                                                                  • Yes No 2 1/4 cup cake flour
                                                                  • Yes No 2 1/4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 2/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 14 oz cabbage
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No fluffy coconut frosting
                                                                  • Yes No 2/3 cup sweetened flaked coconut
                                                                  • Preheat oven to 350°.
                                                                  • Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
                                                                  • Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
                                                                  • Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
                                                                  • Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.
                                                                  • (Totals include Fluffy Coconut Frosting.)
                                                                  Cuisine:YesNoasian
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Transforming a sharp mignonette sauce into icy shards certainly makes serving oysters with cocktails simpler: You garnish the oysters with the frozen sauce and make the rounds with a platter. No forks, no dipping—just a quick slurp. What to buy: We liked small Kumamoto oysters with this dish, but any variety will work. Plan on buying at least 3 oysters per person. Our mignonette recipe makes plenty of granité for up to 48 oysters, but if you’d like more, simply add up to 1/2 cup of red wine vinegar to the recipe. The raspberries add a punch of bright color to the granité. We highly recommend using them, but you could leave them out. Game plan: The acid in the vinegar slows down the freezing, so make the granité a day ahead. This recipe was featured as part of our Neo-Classic Holiday Dinner menu.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup raspberry
                                                                  • Yes No 3/4 cup red wine vinegar
                                                                  • Yes No 1/3 cup minced shallot
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No 3 oysters in their shells
                                                                  • Yes No crushed ice
                                                                  • Work raspberries through a fine mesh strainer with a wooden spoon or a rubber spatula to remove the seeds. (You should have about 2 tablespoons of purée.)
                                                                  • In a small bowl, combine raspberry purée with vinegar, shallots, pepper, and salt. Pour into a small container (a 2-cup Tupperware container works great) and freeze for at least 8 hours, stirring once or twice with a fork.
                                                                  • When the granité is completely frozen and the guests are due to arrive soon, use an oyster knife to open the oysters. Loosen them from their shells, but leave them sitting in the bottom “cupped” side of the shell. Set them on a bed of ice to keep them cold and upright.
                                                                  • Right before serving, rake the mignonette with a fork and stir it, breaking any big, icy chunks into shards. Spoon about 1 teaspoon granité onto each oyster and serve. Keep additional mignonette granité in the freezer to top oysters as needed.
                                                                  Yields: 1cup granité (enough for 48 oysters)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir

                                                                  For his simple side dish, Dean Fearing sautés crisp green beans with caramelized salsify, toasted pecans and strips of intense country ham. At home, he jokingly calls them "all-day" green beans—in fact, they take about half an hour to prepare.

                                                                  Ingredients
                                                                  • Yes No 2 lb green bean
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 lb salsify
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3/4 cup pecan halves
                                                                  • Yes No 4 oz country ham
                                                                  • Yes No 1/2 tbsp maple syrup
                                                                  • Yes No salt and pepper
                                                                  • In a large pot of boiling, salted water, cook the beans until tender, 7 minutes. Using a wire skimmer, transfer the beans to a baking sheet to cool. Keep the water boiling.
                                                                  • Squeeze the lemon into a medium bowl of water. Working with one stalk at a time, peel the salsify, slice it 1/2 inch thick on the diagonal and transfer to the lemon water. Drain the salsify and add it to the boiling water. Cook until just tender, about 4 minutes, then drain and pat dry.
                                                                  • In a large, deep skillet, heat the oil. Add the pecans and salsify and cook over high heat until browned on the bottom, about 4 minutes. Add the country ham, reduce the heat to moderate and cook, stirring, until heated through, about 1 minute. Add the green beans and cook, stirring, until hot, about 3 minutes. Stir in the maple syrup and season with salt and pepper. Transfer to a bowl and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb fresh fava bean, shelled
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 cup fresh corn kernels, from 4 ears of corn
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 1 scallion
                                                                  • Blanch the fava beans in a pot of lightly salted boiling water for 2 minutes and drain. Rinse the beans under cold water to stop the cooking. Peel off and discard the green skins; set aside the beans.
                                                                  • Heat the oil in a large skillet over medium heat. Add the corn, onion, garlic, and salt and cook, stirring frequently, until the vegetables are slightly charred and golden, 6 to 7 minutes. Add the bell pepper and beans and cook an additional 2 minutes. Remove from heat, add the scallion, and toss well. Serve warm or at room temperature.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This summer-friendly pie comes together in minutes using store-bought items such as frozen lemonade and a ready-made prepared graham cracker crust. It's the perfect cool-off treat after a hot summer afternoon.

                                                                  Ingredients
                                                                  • Yes No 2 5 oz evaporated milk
                                                                  • Yes No 2 3.4 oz lemon instant pudding mix
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 2 3 oz cream cheese
                                                                  • Yes No 1 12 oz frozen lemonade concentrate
                                                                  • Yes No 1 9 oz ready made prepared graham cracker crust
                                                                  • Yes No slice garnishes, cream, fresh mint sprigs, lemon slices
                                                                  • Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
                                                                  • Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
                                                                  • Pour into crust; freeze 4 hours or until firm. Garnish, if desired.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze

                                                                  In this Tunisian salad (pronounced aj-LUKE coo-rah-AH), served as an appetizer with bread, the rich flavoring lifts the blandness of zucchini. Harissa, a spicy North African sauce made with chile peppers and garlic, is available in specialty markets. You can use a good pinch of ground chile pepper instead. (Begin with a small dash--you can always add more.)

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb zucchini
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp harissa
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 2 oz cup crumbled feta cheese
                                                                  • Place zucchini in a large saucepan; cover with water to 1 inch above zucchini. Bring to a boil, and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash zucchini with a fork; drain.
                                                                  • Combine juice and next 6 ingredients (juice through garlic) in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita bread.
                                                                  Cuisine:YesNotunisian
                                                                  Yields: 8servings (serving size: 1/4 cup and 1 1/2 teaspoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Many Eastern European desserts start with sponge cake and this moist version tops them all. I believe the addition of 2 tablespoons of melted butter to the batter is what does the trick. This can be baked in a 9-inch springform pan and split into three layers, or baked in a 13x9-inch pan and split into two layers. Try this in Russian Apricot Torte Recipe, Croatian Cupavci, or any other torte requiring a no-fail sponge cake. Makes 3 (9-inch) sponge layers or 2 (13x9-inch) layers of Moist Sponge Cake

                                                                  Ingredients
                                                                  • Yes No 7 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Place rack in middle of oven and heat it to 325 degrees. Coat a 9-inch springform pan with cooking spray, place a parchment circle in the bottom, and spray again. Or do the same with a 13x9-inch pan. Place 7 egg yolks in one bowl and 7 egg whites in another bowl. Add 1/2 cup sugar to each bowl and beat whites until stiff but not dry, and beat yolks until thick and light. Fold whites into yolks. Using a sieve, sprinkle 1 cup flour over eggs in three additions and fold in, trying not to deflate the batter. Mix in melted butter. Bake 25-35 minutes or until toothpick tests done. Remove from oven and let cool completely in pan. When ready to assemble a torte, invert sponge onto a parchment-lined work surface and peel off parchment paper sponge was baked on. Slice into 3 layers and fill.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    paper

                                                                  This recipe from economist Nicola Ceteorelli is included in John Donohue's anthology of men who cook at home, Man With a Pan (Algonquin, 2011). A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes. This recipe first appeared in our May 2011 issue, with the article Macho Meals.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 4 oz snapper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 1/2 lb cherry tomato
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Heat oil in a 12″ nonstick skillet over medium-high heat. Season fish with salt and pepper and add to skillet, skin side down. Cook until skin is browned and crisp, about 4 minutes. Remove from skillet; set aside. Add onions to pan; season with salt and pepper. Cook, stirring, until soft, about 4 minutes. Add tomatoes, cover with lid, and cook until soft and releasing their juices, about 8 minutes. Add fish, skin side up, and cook until done, 3–4 minutes. Sprinkle with parsley before serving.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Sweet mochi filled with red bean paste are a traditional Japanese New Year’s treat. We took that idea and satisfied our hunger for the mochi ice cream commonly served as dessert in Japanese restaurants by filling the rice cakes with red bean ice cream. To switch things up, you could fill them with green tea ice cream or any other flavor you please. But if you’re a traditionalist, opt for the red bean paste. What to buy: Red bean ice cream is a milky dessert flavored with adzuki beans, and can be found in most Japanese markets or specialty food stores. Or you can make your own. Instead of using a tablespoon to fill our mochi, we used a 1/2-ounce ice cream scoop. Game plan: For optimum mochi texture, let the ice cream balls sit at room temperature for 15 minutes before serving. This recipe was featured as part of our New Year’s, Japanese Style story.

                                                                  Ingredients
                                                                  • Yes No 30 3 inch basic sweet mochi
                                                                  • Yes No 1 pint red bean ice cream
                                                                  • Place a baking sheet lined with parchment or waxed paper in the freezer for 15 minutes, and the mochi in the freezer for about 10 minutes, to chill before forming mochi ice cream.
                                                                  • Remove 1 sweet mochi circle from the freezer and place 1 tablespoon of the ice cream in the center. Pinch mochi over ice cream to close and immediately place on the baking sheet in the freezer. Repeat with remaining mochi and ice cream.
                                                                  • When finished filling all mochi, cover the baking sheet and allow ice cream to firm at least 8 hours and up to 12 hours before serving. Once ice cream is frozen, you can transfer filled mochi to a resealable plastic bag or a plastic container and store in the freezer up to 2 weeks.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 30mochi ice cream balls
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Prep: 15 min., Cook: 30 min.

                                                                  Ingredients
                                                                  • Yes No 3 lb butternut squash
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges; cut wedges into 2-inch pieces.
                                                                  • Stir together squash, 1/2 cup apple cider, and next 5 ingredients in a 12-inch, deep-sided, nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer, gently stirring occasionally, 25 minutes. Uncover and cook 5 minutes or until liquid thickens and squash is tender. Gently stir in pecans and sage until well combined.
                                                                  • *3 lb. sweet potatoes may be substituted for butternut squash and 1/2 cup apple juice may be substituted for apple cider.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  The Swedish name translates as fruitcake, but this light cake is only distantly related to the dense, sticky fruitcakes familiar to many Americans.

                                                                  Ingredients
                                                                  • Yes No 4 oz dried figs
                                                                  • Yes No 4 oz dried apricots
                                                                  • Yes No 4 oz raisin
                                                                  • Yes No 1/2 cup dark rum
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 1 1/2 tsp lemon zest
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 3/4 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 cup caster sugar
                                                                  • Yes No 4 egg
                                                                  • Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight.
                                                                  • Heat oven to 350°. Grease the bottom and sides of a 12 1/4" x 4 1/2" x 2 3/4" loaf pan with butter and dust all over with flour; tap our excess and set aside.
                                                                  • Whisk together the flour and baking soda in a medium bowl; set aside. Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1–2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit–rum mixture and the flour mixture and mix on low speed until just combined.
                                                                  • Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40–45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.
                                                                  • SERVES 12
                                                                  Cuisine:YesNoswedish
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Notes: We first met chef James Ormsby's oxtails at the former Bruno's in San Francisco. Now he has taken the dish across town to PlumpJack Cafe. Caramelize the root vegetables in the oven while you brown the oxtails; let the vegetables cool and serve at room temperature. Prepare mashed potatoes while oxtails braise.

                                                                  Ingredients
                                                                  • Yes No 4 lb oxtails, at joints
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 750 milliliter cabernet sauvignon
                                                                  • Yes No 3 cup fat skimmed beef broth
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1 tsp tarragon leaves, dried
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No thyme
                                                                  • Rinse oxtails and pat dry; trim off and discard excess fat. Sprinkle lightly all over with salt and pepper, and place in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450° regular or convection oven, turning once with tongs, until oxtails are well browned all over, 30 to 40 minutes total.
                                                                  • Add wine, broth, 1/4 cup vinegar, rosemary, tarragon, and thyme to pan. Stir gently to mix and scrape browned bits free. Cover pan tightly with foil.
                                                                  • Bake in a 325° regular or convection oven until meat is very tender when pierced, 2 1/4 to 2 3/4 hours.
                                                                  • Mound mashed potatoes equally in the centers of four wide, shallow bowls. With tongs, lift oxtails from braising liquid and arrange equally around mashed potatoes. Scatter caramelized vegetables over meat, cover loosely with foil, and keep warm in a 200° oven.
                                                                  • Skim and discard any fat from braising liquid. Boil, uncovered, over high heat, stirring often, until reduced to 3 cups, 12 to 14 minutes. Meanwhile, in a small bowl, mix cornstarch with 2 tablespoons water until smooth. Stir into braising liquid, and stir until mixture boils and thickens. Taste and, if desired, add 1 to 2 more teaspoons vinegar.
                                                                  • Ladle sauce over meat and caramelized vegetables; garnish with thyme sprigs. Add salt and pepper to taste.
                                                                  • Yukon Gold Mashed Potatoes. Peel 2 pounds Yukon Gold or russet potatoes; cut into 2-inch chunks. Combine potatoes and about 1 quart water in a 3- to 4-quart pan. Cover and bring to a boil over high heat; reduce heat and simmer until potatoes mash very easily, about 20 minutes. Drain potatoes and return to pan.
                                                                  • Meanwhile, warm 3/4 cup milk or half-and-half and 2 tablespoons butter or margarine in a microwave-safe container in a microwave oven at full power (100%) until just steaming, or warm in a 1- to 1 1/2-quart pan over medium heat. Add milk mixture to potatoes and mash with an electric mixer on medium speed or a potato masher until smooth. Season to taste with salt and pepper. Serve, or cover and keep warm in a 200° oven until ready to use. Serve warm or at room temperature.
                                                                  • Caramelized Root Vegetables. Peel 2 carrots (about 3 oz. each) or 12 baby carrots (max. 3/4 in. thick), 1 parsnip (about 6 oz.) or 12 baby parsnips (max. 1 in. thick), 1 turnip (about 8 oz.) or 12 baby turnips (max. 1 in. wide), and 1 lb. pearl onions or 12 cipollini onions (max. 1 1/2 in. wide; or use 10 oz. frozen pearl onions, thawed). Cut carrots and parsnip crosswise into 1/2-inch-thick slices and turnip into 3/4-inch dice; if using baby vegetables, leave whole. In a 9- by 13-inch pan, mix vegetables with 1 1/2 tablespoons olive oil and 1 tablespoon chopped fresh thyme leaves. Sprinkle lightly with pepper. Bake in a 450° regular or convection oven, turning vegetables occasionally with a wide spatula, until well browned and tender when pierced, about 30 minutes. Add salt to taste. Serve warm or at room temperature.
                                                                  • Per serving: 266 cal., 47% (126 cal.) from fat; 31 g protein; 14 g fat; 4.1 g carbo (0.1 g fiber); saturated fat, sodium, and cholesterol data not available.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Any other ripe fruit, such as peaches or raspberries, can be substituted for the strawberries. Healthy Calcium-Rich Menu

                                                                  Ingredients
                                                                  • Yes No 1 1/2 12 oz cup non-fat yogurt
                                                                  • Yes No 3 banana
                                                                  • Yes No 14 oz strawberry
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 cup crushed ice
                                                                  • Gradually add all ingredients to the jar of a blender; puree until smooth. Serve.
                                                                  Yields: 4eight-ounce smoothies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 oz ham
                                                                  • Yes No 1 cup shredded sharp cheddar cheese
                                                                  • Heat waffle iron. Whisk together flour, baking powder, sugar and salt in a large mixing bowl. Stir milk, egg and butter into flour mixture until just combined. Fold in ham and cheese.
                                                                  • Mist waffle iron with nonstick cooking spray. Pour about 3/4 cup batter onto iron and spread to edges with a spatula. Cook until waffles are golden, 8 to 10 minutes. Repeat with remaining batter, misting iron with cooking spray as needed. Serve immediately.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Inspired by the Spanish tortilla, an egg and potato cake that's a regular at tapas bars, but turned off by the shenanigans involved in cooking it the classic way (sliding it out of the pan, flipping it over and sliding it back into the pan to finish cooking), I applied Italian frittata methodology to the ingredients (no flipping involved) to make it a lot easier, added some kale for color and vitamins, then finished it off with a little cheese because, let's be honest, a little cheese makes most things even better.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 lb potato
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 lb kale, including ribs and some stems
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Preheat broiler.
                                                                  • Heat oil in a heavy ovenproof 10-inch skillet (preferably cast-iron; not non-stick) over moderately high heat until shimmering and stir in potatoes with ½ teaspoon salt. Reduce heat to moderately low and cook, covered, stirring and turning occasionally, until tender, about 10 minutes. Transfer potatoes with a slotted spoon to a bowl.
                                                                  • Add onion with a ¼ teaspoon salt to skillet and cook, covered, over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute.
                                                                  • Add ½ cup water, then add kale by handfuls, cooking each handful, covered, until slightly wilted, about 1 minute, before adding next. When all kale is added, continue to cook, covered, until tender, about 5 minutes. (Check occasionally to make sure water has not completely evaporated and add just enough additional, if necessary, to keep kale from burning.)
                                                                  • Stir in potatoes and season mixture with salt and pepper.
                                                                  • Whisk eggs well with milk, ¼ teaspoon salt and ¼ teaspoon pepper and pour over vegetables. Cook, lifting up cooked egg around edge to let uncooked egg flow underneath, for 2 minutes. Reduce heat to low and cook, covered, until set 1-inch from edge (center will still be loose), 4 to 5 minutes.
                                                                  • Remove lid. Sprinkle cheese evenly over frittata and broil, 5 to 6 inches from heat, until center of frittata is set, 2 to 4 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  It's that time of year when ice cream cravings pop up with sudden urgency. And with fresh berries at the farmers' market, who can resist coming up with their own flavor? However, after a major kitchen appliance purge, the last thing I wanted to do was buy another gadget to take up space. Inspired by the Ciao Bella cookbook, I created a rich, not too sweet, grown up granita with red wine and blackberries, all without an ice cream maker.

                                                                  Ingredients
                                                                  • Yes No 2 cup cabernet
                                                                  • Yes No 6 cup blackberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp lemon juice
                                                                  Cuisine:YesNoitalian

                                                                  Onions, the king of pantry staples, reign supreme in this dish: They're slowly caramelized, then tossed with pasta and Parmesan.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 oz fettuccine
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 oz parmesan
                                                                  • In a large skillet, heat oil over medium. Add onions and thyme; season with salt and pepper. Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover, and cook, stirring occasionally, until deep golden brown, 25 to 30 minutes more. When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon (you may need to do this 2 or 3 times).
                                                                  • Meanwhile, bring a large pot of salted water to a boil. When onions have about 10 minutes left to cook, add pasta to water in pot, and cook until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
                                                                  • Add onions and butter to pasta in pot; season with salt and pepper, and toss to combine. Gradually add enough pasta water to create a thin sauce that coats pasta. Serve pasta topped with Parmesan.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  The amount of chopped lettuce in this recipe looks like it's enough to feed an army, but it wilts down quickly.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup diced black forest ham
                                                                  • Yes No 4 cup white rice
                                                                  • Yes No 1 large butter lettuce
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Combine ginger and garlic. Put 1 tsp. of mixture in a 12-in. nonstick frying pan with 1 tbsp. oil and cook over medium-high heat until sizzling, about 2 minutes. Add eggs, then cook, stirring often, until set, 3 minutes; transfer from pan to a bowl.
                                                                  • Put remaining ginger mixture in pan with ham and stir-fry until garlic is softened, about 2 minutes. Add remaining 1 tbsp. oil and the rice; cook, stirring often, until hot, 3 to 4 minutes. Add lettuce and cook, tossing gently, until wilted, about 2 minutes. Stir in eggs. Season with 1 tbsp. soy sauce and serve more at the table if you like.
                                                                  • *If you don't have leftover rice, pick some up at your market's prepared foods counter and spread it out on a rimmed pan to cool.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4(serving size: 1 3/4 cups)
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  A drizzle of white chocolate lends these biscotti holiday flair. For contrast, melt semisweet chocolate to drizzle over half the batch.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup instant coffee
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 3/4 cup dry roasted cashews
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 oz white chocolate
                                                                  • Preheat oven to 350°.
                                                                  • Place first 6 ingredients in a large bowl, and beat with a mixer at medium speed until well blended.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, instant coffee granules, cocoa, baking soda, ground cinnamon, salt, and ground nutmeg; gradually add to sugar mixture, beating until well blended. Stir in the cashews. Turn dough out onto a lightly floured surface; knead lightly 7 times. Divide dough in half. Shape each portion into a 12-inch-long roll. Place rolls on a baking sheet coated with cooking spray; pat to 3/4-inch thickness. Sprinkle rolls evenly with 1 tablespoon granulated sugar.
                                                                  • Bake at 350° for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 21 (1/2-inch) slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 325°; bake 20 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.
                                                                  • Place chocolate in a small heavy-duty zip-top plastic bag; microwave at high 1 minute or until the chocolate is soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over biscotti.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 42(serving size: 1 biscotto)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No voor 4 personen
                                                                  • Yes No 2 dikke plakken gerookte bacon, of 6 plakjes gerookte, doorregen bacon, de beste kwaliteit die je je kunt veroorloven
                                                                  • Yes No 2 gerookte of normale worstjes, gekookt, de beste kwaliteit die je je kunt veroorloven
                                                                  • Yes No 300 gram 300 g gekookt borststuk, of ander gekookt vlees
                                                                  • Yes No 80 gram 80 g salami, zonder vel
                                                                  • Yes No 2 kleine uien, gepeld
                                                                  • Yes No 3 grote wortelen, in kwarten gesneden
                                                                  • Yes No 1 kg 1 kilo aardappelen, geschrobd
                                                                  • Yes No een paar takjes verse rozemarijn en tijm, alleen de blaadjes
                                                                  • Yes No zeezout en zwarte peper uit de molen
                                                                  • Yes No 4 kwarteleitjes
                                                                  • Yes No een potje augurken, voor erbij
                                                                  • Yes No voor de dressing
                                                                  • Yes No 1 theelepel goede mosterd
                                                                  • Yes No 1 eetlepel ciderazijn van goede kwaliteit
                                                                  • Yes No 3 eetlepels vierge olijfolie
                                                                  • Yes No een klein handje vers bieslook, fijngehakt
                                                                  • Yes No een klein handje verse dille, grof gehakt
                                                                  • Yes No een klein handje verse bladpeterselie, alleen de blaadjes
                                                                  • Ik had dit gerecht graag eerder in mijn leven leren kennen. Het is namelijk precies de doordeweekse hap waar ik gek op ben. In essentie is het eigenlijk een soort stamppot. Iedereen die je in Zweden tegenkomt, schijnt er een eigen recept op na te houden, en dit is dus mijn versie. Het enige consistente lijkt te zijn dat er restjes vlees en aardappel in horen. Het idee is dat je alle ingrediënten in blokjes van 1 à 2 centimeterm snijdt en ze gaandeweg in de pan gooit. Het voorbereiden en bakken gaat dus in één moeite door, tot alles perfect gaar is. Kijk op www.jamieoliver.com/how-to als je wilt zien hoe ik het in Zweden klaarmaakte.In Zweden maken ze pytt y panna altijd af met rauwe eidooier. Dat klinkt misschien vreemd, maar als je erover nadenkt valt het best mee. Het eigeel gaart namelijk in de restwarmte van de gebakken ingrediënten.Zet een heel wijde pan met antiaanbaklaag op matig vuur tot hij goed heet is. Hak de bacon in kleine stukjes en laat ze 2 tot 3 minuten uitbakken. Hak intussen de worst, het borststuk en de salami in blokjes en gooi ze bij de bacon in de pan. Doe hetzelfde met de uien, wortelen, aardappelen en kruiden. Blijf regelmatig met een houten lepel roeren zodat de boel niet aanbrandt en schraap daarbij ook goed over de bodem van de pan. Draai het vuur iets lager als je denkt dat het allemaal iets te hard gaat. Proef of het voldoende op smaak is: het zout van het gerookte vlees is waarschijnlijk voldoende, maar doe er als het nodig is een snufje peper, en eventueel toch een klein snufje zout bij.Blijf tijdens het koken regelmatig roeren en doe na ongeveer 20 minuten, als de aardappelen en wortelen zacht zijn en alles er heerlijk uitziet, de ingrediënten voor de dressing bij elkaar in een potje (houd eventuele bloemetjes van de dille apart). Schenk de dressing in de pan – het zuurtje in combinatie met het rijke vlees is echt fantastisch. Scheid de dooiers heel voorzichtig van de eiwitten en zet ze even opzij. Als je wilt kun je de dooiers in de schaal laten zitten zodat ieder aan tafel zijn eigen dooiertje bij zijn eten kan gooien. Dat geeft het gerecht een extra theatraal tintje.Verdeel de pytt y panna over de borden. Maak een kuiltje in het midden en zet daar een half eierschaaltje met een dooier in (of schep er een lepeltje eigeel in). Geef er een schaal augurkjes bij en strooi er eventueel wat fijngehakte dillebloemetjes over. De combinatie van warme stamppot, glanzend eigeel, zurige dressing en frisse kruiden maken het gerecht helemaal te gek. Gewoon doen!
                                                                  Yields: 4

                                                                  Peach nectar and lemon-lime soda combine for a nonalcoholic take on the classic cocktail. What to buy: Peach nectar can be found in many Latin grocery stores, and some supermarkets carry one made by R.W. Knudsen.

                                                                  Ingredients
                                                                  • Yes No 1 oz peach nectar
                                                                  • Yes No 4 oz lemon-lime soda
                                                                  • Pour peach nectar into a champagne flute and top with lemon-lime soda. Stir gently and serve.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 2 cup large onion
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 cup chicken broth
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 1 1/2 cup large sweet potato
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1 lb fish
                                                                  • Yes No 1 1/2 cup small broccoli stalk
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • In a large, heavy saucepan, over medium heat, cook the onion in the butter until softened, about 5 minutes. Add the flour and stir until smooth. Whisk in the broth and milk, then add the sweet potato, bay leaf, and thyme. Bring to a boil, reduce heat, and simmer, stirring occasionally, 8 minutes. Add the fish or meat and broccoli; simmer 5 minutes for the salmon, 7 minutes for the chicken, or 10 minutes for the pork. Season with the salt and pepper. Ladle into 4 bowls.
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  Chicken breasts are baked in foil packets with a bread crumb and walnut dressing mixture.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast half (boneless skin-on)
                                                                  • Yes No 8 tbsp butter
                                                                  • Yes No 4 cup bread crumb
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 3/4 cup chopped walnut
                                                                  • Yes No 1/2 tsp seasoning salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 cup chicken broth
                                                                  • Yes No creole seasoning and pepper
                                                                  • Yes No lemon juice
                                                                  • Heat oven to 350°. Generously butter four double-thickness squares of foil; set aside. In a skillet or saute pan, melt 6 tablespoons of the butter over medium heat. Add the onion and celery and cook, stirring, until vegetables are softened, about 3 to 4 minutes. Mix together bread crumbs, butter and vegetable mixture, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough chicken broth to moisten. Make a mound of stuffing on each buttered square of foil then place on baking sheet. Melt the remaining 2 tablespoons of butter and brush both sides of the chicken; drizzle with a little lemon juice. Sprinkle lightly with seasoned salt and pepper. Place a chicken breast on each mound of dressing mixture. Fold foil up over the chicken to make individual package. Bake for 30 minutes. Open packages to expose chicken and bake for about 15 minutes longer. The chicken should show a temperature of at least 160° on an instant read thermometer. More Chicken Recipes Seasoned Baked Chicken Baked Chicken With Herbs Chicken Marsala Dawn's Chicken Parmesan Skillet Chicken Dijon Easy Herb Chicken Bake RosyGrace's Chicken Noodle Casserole Colleen's Chicken Casserole Chicken Casserole with Dressing Chicken Casserole Cordon Bleu Baked Chicken Recipes Oven Fried Chicken Recipes Chicken Recipe Index Chicken Breast Recipes
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Kerry Simon's Asian-style sangria combines Sauvignon Blanc with green tea-flavored vodka, but it can be made with plain or citrus vodka as well.

                                                                  Ingredients
                                                                  • Yes No 1 750 milliliter dry white wine
                                                                  • Yes No 2 1/2 cup pomegranate juice
                                                                  • Yes No 2 1/2 cup pear nectar
                                                                  • Yes No 2 1/2 cup apricot nectar
                                                                  • Yes No 1 cup green tea vodka
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 bartlett pear
                                                                  • In a pitcher, combine the wine with the pomegranate juice, pear and apricot nectars and vodka; refrigerate until chilled, 20 minutes. Pour into glasses over ice, garnish with the pear slices and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This classy little hors d'oeuvre is perfect for the big night. Puff pastry looks fancy, but is easy to work with, and the sweet caramelized onions are jazzed up with tangy tomato, briny olives, and - surprise - a hint of anchovy.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 large onion
                                                                  • Yes No 2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup pitted black olive
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No 1 tbsp anchovy paste
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 17.3 oz package puff pastry sheets
                                                                  • Yes No all purpose flour
                                                                  • Special equipment: parchment paper; a rolling pin; a pastry brush
                                                                  • Melt butter with olive oil in a 5- to 6-quart wide heavy pot over medium heat. Add onions, thyme, and 1 teaspoon salt. Reduce heat to medium low and cook, stirring occasionally, until onions are softened and deep golden brown, 50 minutes to 1 hour. Cool to warm then stir in olives and 1/2 teaspoon pepper.
                                                                  • While onions are cooking (or cooling), mince and mash garlic with a pinch of salt to a paste with a large heavy knife. Transfer to a small bowl and stir in tomato and anchovy pastes and 1/4 teaspoon pepper.
                                                                  • Preheat oven to 425 F with rack in the middle.
                                                                  • Line a large baking sheet with parchment paper. Whisk together egg with 2 teaspoons warm water in a small bowl and set aside. Working with 1 sheet at a time, unfold pastry and dust work surface and top of pastry lightly with flour and roll into a 15- by 12-inch rectangle. Transfer to a baking sheet. Spoon half of tomato mixture over center and spread in a thin layer over pastry, leaving a 1-inch border around the edge. Spread half of the onions over tomato mixture, then fold in edges over onions, pressing down firmly on sides and corners.
                                                                  • Brush top of border lightly with some egg wash and bake until pastry is puffed and golden brown, about 25 minutes. Assemble another tart with remaining pastry, tomato mixture, and onions.
                                                                  • Cool tarts on a rack 10 minutes before cutting each into 12 squares. Serve warm or at room temperature.
                                                                  • Make ahead: Onion mixture can be made up to 2 days in advance and kept covered and chilled. Tart can be assembled 1 day ahead and kept chilled, loosely covered. Brush with egg wash before baking. Baking time may be slightly longer.
                                                                  Yields: 12
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  I love this old-school English dish because it?s good value, simple to make and tastes absolutely delicious. All you have to do is spend 5 minutes getting everything prepared and then you can let your oven or hob do the work for you! If you can get your gammon with the bone in it, your broth will be tastier.

                                                                  Ingredients
                                                                  • Yes No 2kg smoked middle of gammon
                                                                  • Yes No a of bay leaves a of fresh thyme
                                                                  • Yes No a sprigs of fresh flat leaf parsley, stalks
                                                                  • Yes No a peppercorns
                                                                  • Yes No 6 carrots, tops left on
                                                                  • Yes No large 1 fennel
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 1 celery heart, yellow
                                                                  • Yes No new potatoes
                                                                  • Yes No 6 turnips
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 4 handfuls of summer greens
                                                                  • Yes No handful a good of purple sprouting broccoli, stalks
                                                                  • Yes No extra virgin olive oil
                                                                  • I love this old-school English dish because it’s good value, simple to make and tastes absolutely delicious. All you have to do is spend 5 minutes getting everything prepared and then you can let your oven or hob do the work for you! If you can get your gammon with the bone in it, your broth will be tastier.Put your gammon into a large deep pot, cover with water and place over a medium heat. As soon as the water comes to the boil, drain the gammon and discard the water – this will get rid of any excess salt in the meat. Tie the bay, thyme and parsley stalks together in a little bunch. Put the gammon back into the pot with the herb bunch and peppercorns. Cover with enough water to submerge the gammon. Bring to the boil, then reduce the heat and simmer very gently for around 1½ hours. Add the carrots, fennel, shallots, celery, potatoes and turnips to the pot, season and bring back to the boil. Simmer for about 45 minutes until cooked. Remove the gammon and vegetables from the pot using a long pair of tongs or a slotted spoon and keep to one side in a large deep warm dish while you cook the greens. Add the shredded greens and broccoli to the pot and bring the stock back to the boil. Cook for 5 minutes until tender. Check the seasoning of the boiling stock, then remove the greens and broccoli to the warm dish. Pull the meat apart using two forks, then take the bowl to the table, divide the meat and vegetables between your serving bowls and ladle over plenty of broth. Scatter over the reserved fennel tops, parsley leaves and celery leaves and drizzle over some good extra virgin olive oil. Lovely with a little bit of English mustard on the side. • from Jamie at Home
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Nature has given us a wonderful mutation in the blood orange. With subtle sweetness and a hint of berry flavor, the fruit works great in this dessert sauce. Served hot or cold, it’s a wonderful accompaniment to cakes; it’s a particularly good pairing with our Chocolate Soufflé. You can even freeze it into ice cream! This recipe was featured in our Valentine’s Day story.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 tsp blood orange zest
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup blood orange juice
                                                                  • Yes No 3 large egg yolk
                                                                  • Combine cream, zest, and about 1/2 of the sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar.
                                                                  • In a medium nonreactive bowl, whisk together remaining sugar, juice, and yolks until well blended, about 1 minute. Remove cream mixture from heat and, whisking constantly, slowly pour into egg mixture in a thin stream.
                                                                  • Return sauce to the saucepan, place over medium-low heat, and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 5 to 6 minutes. (It should look like melted ice cream.)
                                                                  • Strain through a fine mesh strainer. Serve hot or cold.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A hot toddy is a cool-weather glass of cheer with limitless combinations of spirits. Few ask whence the “toddy” in hot toddy comes. This is good, because nobody knows. The closest connection seems to be the name for the sap of an Asian palm tree, but no mention of this ingredient appears in the recipe. Although popular at ski resorts and inns, the hot toddy is not common in most cocktail lounges. This homey drink is best prepared at home. Despite its name, the hot toddy should not be served too hot. Heat the mixture in a chafing dish or saucepan until just before boiling, and let it cool a few moments. For added flair, you may also use a hot poker.

                                                                  Ingredients
                                                                  • Yes No 1 oz brandy
                                                                  • Yes No 1 oz honey
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No cinnamon stick
                                                                  • Combine the brandy, honey, and lemon slice in a mug or punch cup, and add hot water to fill. Stir with a cinnamon stick, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  This casserole is easy to prepare, especially if you purchase diced ham from your supermarket. Gruyère is a type of Swiss cheese. Its sweet nuttiness enhances this dish, though you can substitute Edam, Gouda, or even cheddar cheese.

                                                                  Ingredients
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Yes No 1 cup egg substitute
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 12 oz sourdough french bread
                                                                  • Yes No 3/4 cup diced ham
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 4 oz cup shredded gruyère cheese
                                                                  • Yes No 4 slice bacon
                                                                  • Combine milk, green onions, egg substitute, mustard, and pepper in a large bowl, stirring with a whisk. Add bread cubes and ham; stir well to combine. Pour into a 2-quart baking pan coated with cooking spray. Sprinkle with shredded cheese. Cover and chill 8 hours or overnight.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover dish, and bake at 350° for 20 minutes. Sprinkle with bacon. Bake an additional 15 minutes or until bread mixture is set and cheese is bubbly.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  This piquant sauce is perfect over mild-flavored tilapia. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 1/2 tsp drained brine packed green peppercorns
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 2 6 oz tilapia fillet
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No lemon
                                                                  • Combine first 3 ingredients.
                                                                  • Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
                                                                  • While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
                                                                  • Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
                                                                  Yields: 2servings (serving size: 1 fillet and 2 tablespoons sauce)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Cottage cheese packs CLA, walnuts add some omega-3s, and pear contributes fiber, making this easy dish a great way to jump-start your metabolism in the morning. Resistant Starch: 1.2g

                                                                  Ingredients
                                                                  • Yes No 1/2 cup low fat, low sodium cottage cheese
                                                                  • Yes No 1 pear
                                                                  • Yes No 1 tbsp chopped walnut
                                                                  • Yes No 2 slice sourdough bread
                                                                  • Place cottage cheese in a blender or food processor; process until smooth. Transfer to a small bowl.
                                                                  • Stir pear and walnuts into cottage cheese.
                                                                  • Spread cottage cheese mixture on toast.
                                                                  Yields: 1serving (serving size: 2 pieces toast; 1 cup spread)
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No one 4 lb chicken
                                                                  • Yes No 2 head garlic clove
                                                                  • Yes No 12 bay leaf
                                                                  • Yes No 4 ear corn
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup roasted red pepper strips
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 cup sherry vinegar
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a large bowl, toss the chicken, garlic and bay leaves and refrigerate for at least 4 hours or overnight.
                                                                  • Preheat the oven to 350°. Brush the corn with oil and season with salt and pepper. Wrap in foil and roast until tender, about 1 hour. Cut the kernels from the cobs and transfer to a bowl. Add the roasted peppers, jalapeño, basil, mint and lime juice; season with salt and pepper.
                                                                  • In a large ovenproof skillet, heat the 2 tablespoons of oil. Season the chicken with salt and pepper. Cook skin side down over moderately high heat until golden, about 5 minutes. Turn the chicken, add the garlic and bay leaves and cook until the garlic begins to brown, about 3 minutes. Transfer the skillet to the oven and roast the chicken for about 25 minutes, until cooked through.
                                                                  • Set the skillet over high heat and cook until the pan juices are nearly evaporated. Transfer the chicken and garlic to a platter; pour off any fat. Add the vinegar and stock to the skillet and cook, scraping up browned bits, until reduced by half, 2 minutes. Whisk in the butter. Serve the chicken with the sauce and relish.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Chocolate Cream Pie
                                                                   3 h 40 m
                                                                  Ingredients
                                                                  • Yes No 6 oz chocolate wafer cookies, finely ground
                                                                  • Yes No 4 1/2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No pinch fine sea salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 tsp fine sea salt
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 1 oz unsweetened chocolate
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No chocolate
                                                                  • MAKE THE CRUST Preheat the oven to 350°. In a medium bowl, mix the cookie crumbs with the butter, sugar and salt until the crumbs are evenly moistened. Pour the mixture into a 9-inch glass pie dish and press evenly over the bottom and up the side of the dish to form a crust. Bake for 8 minutes, until the crust is fragrant. Remove from the oven and, using the bottom of a drinking glass, immediately press the crumbs again to compact the crust. Let cool completely.
                                                                  • MAKE THE FILLING In a medium saucepan, heat the milk with 1/4 cup of the sugar until bubbles form around the edge. In a large bowl, whisk the egg yolks with 1/4 cup of the sugar, the cornstarch and salt. Gradually whisk in the hot milk mixture. Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes. Remove from the heat and whisk in the semisweet and unsweetened chocolate until smooth. Strain the chocolate filling into the pie crust through a coarse sieve and smooth the surface with a rubber spatula. Press a piece of plastic wrap directly on the surface of the pie filling and refrigerate for 3 hours, until chilled.
                                                                  • Let the pie stand at room temperature for 10 minutes. Meanwhile, in a medium bowl, beat the cream with the remaining 2 tablespoons of sugar and the vanilla until firm. Spread the whipped cream over the pie, cut into wedges and serve, garnished with chocolate shavings.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 5 oz evaporated milk
                                                                  • Yes No 2 cup chocolate milk
                                                                  • Yes No 2/3 cup chocolate syrup
                                                                  • Yes No 3/4 cup sliced almonds
                                                                  • Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
                                                                  • Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
                                                                  • Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Stir almonds into prepared ice cream. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
                                                                  • Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1 ¼quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Allow soup to stand 30 minutes at room temperature before serving. The flavor will come through better if you take the chill off. Slice your basil and chop the avocado just before serving so it doesn't begin to brown.

                                                                  Ingredients
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 cup corn kernel
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/2 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 8 lump oz crabmeat
                                                                  • Yes No 1/3 cup chopped avocado
                                                                  • Yes No 3 tbsp chopped basil
                                                                  • Combine broth and cornstarch, stirring with a whisk.
                                                                  • Melt butter in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add garlic; sauté 30 seconds. Stir in broth mixture, corn, salt, and pepper; bring to a simmer. Cook 10 minutes, stirring frequently (do not boil). Place half of corn mixture in a blender, and process until smooth. Pour pureed corn mixture into a large bowl. Repeat procedure with remaining corn mixture. Strain corn mixture through a sieve into a large bowl; discard solids. Stir in milk and half-and-half; chill thoroughly. Let stand 30 minutes at room temperature; stir well.
                                                                  • Ladle 2/3 cup soup into each of 8 bowls; top each serving with 3 tablespoons crab, about 2 teaspoons avocado, and about 1 teaspoon basil.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 small organic yukon gold potato
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp organic unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 375°. In a pot of salted water, boil the potatoes over moderately high heat until tender, 25 minutes. Drain and let cool slightly. Peel the potatoes and cut them in halves or thirds. Combine the oil and butter and toss with the potatoes on a large rimmed baking sheet. Spread the potatoes in an even layer, season with salt and pepper and roast for about 1 hour, until browned. Serve hot.
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Miniature Forelle pears are sweet, luscious and almost too adorable to eat. We especially love them layered into this dense cake, scented with the warm notes of cardamom and bright lemon zest.

                                                                  Ingredients
                                                                  • Yes No 8 forelle pears
                                                                  • Yes No 1 tbsp cognac
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No ½ tsp pure vanilla extract
                                                                  • Yes No cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No ½ tsp cardamom, ground
                                                                  • Yes No ¼ tsp salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tbsp turbinado sugar
                                                                  • Yes No to prepare the pears, each pear lengthwise
                                                                  • To make the cake, preheat oven to 350 F. Butter and flour a 9” spring-form pan, set aside.
                                                                  • Whisk together flour, baking powder, cardamom and salt in a bowl and set aside.
                                                                  • Cream together butter and sugar in the bowl of an electric mixer until light and fluffy; about 4 minutes. Add in lemon zest and allow to mix for an additional minute. Add in eggs one at a time. Mix in vanilla.
                                                                  • Stir dry ingredients into wet in two additions, mixing just to combine.
                                                                  • Spread half the batter evenly into the bottom of prepared pan. Place pear slices evenly on top of batter. Spread remaining batter over the pear slices and lay the rest of the slices on top in a decorative pattern. Sprinkle with turbinado sugar and bake for 40-50 minutes until top in browned and cake is baked through.
                                                                  • Remove from oven and allow the cake to cool in the pan for 10 minutes. Remove from the pan and allow to cool on a cooling rack for another 30 minutes. Slice and serve cake warm or at room temperature.
                                                                  Yields: 19" cake
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for Polish wheel cake or kolacz (KOH-wahtch) is from Janet Kajpust Bishop of Illinois. Janet sprinkles charnushka over the top of the cheese filling before it is baked. Compare this recipe with kolacz recipe #1 and kolacz recipe #2. Here is more about Charnushka and a larger photo of Janet's kolacz. I used raisins in mine, but Janet typically doesn't. Makes 2 (9-inch) round Polish Wheel Cakes or Kolacz

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/4 110 degrees cup water, no hotter than
                                                                  • Yes No 3 large egg
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No 1 cup thompson seedless raisin
                                                                  • Yes No 1 lb dry curd cottage cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp charnushka
                                                                  • Add butter, salt, sugar and allspice (if using) to milk, stirring to dissolve, and cooling to 110 degrees. Dissolve yeast in warm water and then add to cooled milk mixture. Transfer to a large bowl or stand mixer attached with a dough hook. Beat in 3 eggs and 2 1/2 cups flour, mixing until thoroughly incorporated. Add the raisins, if using, and knead in as much of the remaining flour as necessary to achieve a smooth dough that blisters slightly. The dough will be a little sticky. Place in a greased bowl, turning the dough over so both sides are coated. Cover with plastic spray that has been lightly coated with cooking spray or a kitchen towel, and place in a warm place to rise until doubled, about 2 hours. While dough is rising, make the cheese topping. In a medium bowl, beat cheese, salt, 2 eggs and sugar with an electric mixer until smooth (it will still be somewhat grainy in appearance). When dough has doubled, punch down, turn out onto a work surface and knead a few times to release any trapped air bubbles. Divide in half and press into two greased 9-inch round baking pans (alternatively, this can be made into 1 large kolacz on a greased pizza pan). If desired, push the edges of the dough up the sides of the pan to make a well for the cheese topping. Divide the topping between the pans, and cover with greased plastic wrap and let rise until doubled. Heat oven to 350 degrees. Make egg wash by combining egg yolk and water. Brush entire top surface of kolacz with egg wash. Sprinkle with as much or as little charnushka as desired. Bake about 1 hour or until instant-read thermometer registers 190 degrees. If the top is browning too fast, cover it loosely with foil. Remove from pans after 10 minutes and let cool on a wire rack before slicing.
                                                                  Cuisine:YesNopolish
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 16 oz fresh broccoli flowerets
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 tbsp chopped onion
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp chicken bouillon granules
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/4 tsp marjoram, ground
                                                                  • Yes No parmesan cheese
                                                                  • Steam broccoli, covered, in a steamer basket over boiling water 5 minutes or until crisp-tender. Keep warm.
                                                                  • Melt butter in a heavy saucepan; add onion, and sauté until tender. Add flour and bouillon granules, stirring until blended. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 cup cheese and next 4 ingredients; pour over broccoli. Sprinkle with additional cheese, if desired.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 large russet potato
                                                                  • Yes No 1 small white onion
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No safflower oil
                                                                  • Yes No pink applesauce
                                                                  • Yes No crème fraiche
                                                                  • Grate potatoes on large holes of a box grater into long strips over a large bowl of cold water. Drain potatoes, reserving liquid, and pat dry.
                                                                  • Let reserved liquid stand for 10 minutes. Carefully pour liquid from bowl, discarding liquid but reserving milky residue (potato starch) at bottom. Stir drained potatoes, onion, eggs, flour, and salt into bowl with starch, and season with pepper.
                                                                  • Preheat oven to 200 degrees. Heat inch oil in a large, heavy skillet until it registers 350 degrees on a deep-fry thermometer (or until a breadcrumb dropped into oil sizzles and turns brown in 15 seconds). Scoop heaping tablespoons of potato mixture, squeezing out excess liquid, and carefully place in skillet. (You may need to work in batches.) Press pancakes lightly with a spatula to flatten, and fry until golden brown on both sides, about 6 minutes total. Transfer to a paper-towel-lined baking sheet to drain. Keep pancakes warm in oven for up to 30 minutes. Serve each pancake with a dollop of applesauce and creme fraiche.
                                                                  Yields: 12as part of a buffet
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper