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                                                                  The simmering in step two takes the lamb chops to medium rare. Simmer a minute less for rare or a minute more for medium. Serve with hot cooked couscous.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 4 oz lamb loin chops
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup diced shallot
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/3 cup golden raisin
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Heat a large skillet coated with cooking spray over medium-high heat. Sprinkle the lamb evenly with 1/4 teaspoon salt. Add lamb to pan; cook 5 minutes on each side. Remove lamb from pan.
                                                                  • Recoat pan with cooking spray. Add 1/4 teaspoon salt and shallots; sauté for 1 minute. Stir in broth, raisins, honey, cumin, and cinnamon. Add lamb, turning to coat. Simmer 3 minutes or until desired degree of doneness. Sprinkle with sesame seeds.
                                                                  Yields: 4servings (serving size: 2 lamb chops, 3 tablespoons sauce, and 3/4 teaspoon sesame seeds)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The tuna can also be cooked on the grill, but make sure it's very hot, so that the outside of the tuna is seared before the inside is cooked through.

                                                                  Ingredients
                                                                  • Yes No 4 8 oz, 3/4 inch thick fresh tuna steaks, each
                                                                  • Yes No extra virgin olive oil, to coat tuna
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1 tbsp minced yellow bell pepper
                                                                  • Yes No 1 large bunch arugula
                                                                  • Rub tuna with olive oil, salt, and plenty of pepper. Set aside to marinate for at least 20 minutes.
                                                                  • In a small bowl, combine butter, capers, and diced peppers. Turn mixture onto a square of parchment or wax paper, and roll into a log about 1/2-inch in diameter. Refrigerate until firm, about 30 minutes.
                                                                  • Heat an iron skillet slowly over low heat until very hot (a few drops of water splashed in the pan should evaporate almost immediately). Arrange tuna in skillet, and cook for about 5 minutes on each side. It should be well browned and crisp on the outside and rare to medium on the inside.
                                                                  • Arrange arugula on plates or platter. Place tuna on top with a slice of caper butter on each steak. Serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Ketchup or chili sauce tops this flavorful meatloaf recipe made with ground turkey. Serve this tasty turkey meatloaf with mashed or roasted potatoes and a tossed salad for a fabulous family meal.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground turkey, 85% to 90% lean
                                                                  • Yes No 3/4 cup chili sauce
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup quick oats
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 3/4 tsp ground poultry seasoning
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Grease an 8 1/2 x 4 1/2-inch loaf pan or spray lightly with cooking spray. Heat oven to 350°. In a mixing bowl, combine the ground turkey with the egg, bread crumbs, onion, poultry seasoning, salt, and pepper. Add 1/2 cup of the chili sauce or ketchup. Reserve the remaining chili sauce or ketchup for topping. Mix the ground turkey mixture until well blended. Pack into the prepared loaf pan and bake for 1 hour. Top with the reserved chili sauce or ketchup and bake for 10 minutes longer. Let the meatloaf rest for 5 to 10 minutes before slicing. Serves 6. Ground Turkey Recipes Turkey Meatloaf With Cranberry and Ketchup Glaze Turkey Burgers Ground Turkey Sloppy Joes Turkey Burritos Turkey Meatballs Lean Turkey Meatballs Ground Turkey Chili
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    glaze

                                                                  The contrast of smoky bacon, sweet fruit, and spicy jalapeño yields a complex-flavored chutney. Because apricot skins are tender, there's no need to peel the fruit. Serve the chutney and bread warm. You can make them both a day in advance and reheat before serving--wrap the bread in foil, and heat at 300° for about 10 minutes. Microwave the chutney at HIGH about one minute.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 3 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1 cup diced vidalia onion
                                                                  • Yes No 1/4 tsp curry powder
                                                                  • Yes No 1 cup chopped apricot
                                                                  • Yes No 1 tbsp diced jalapeño chili pepper
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat oven to 400°.
                                                                  • To prepare corn bread, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 3/4 teaspoon salt in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, butter, 2 tablespoons honey, and eggs, stirring with a whisk; add to flour mixture, stirring just until moist. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Cut into 24 (2 1/4-inch) squares.
                                                                  • To prepare chutney, cook bacon in a medium saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside. Add onion and curry powder to drippings in pan; sauté 5 minutes. Add apricots and remaining ingredients; cook 3 minutes or until thoroughly heated. Remove from heat; stir in crumbled bacon. Serve chutney with corn bread.
                                                                  Yields: 12servings (serving size: 2 corn bread squares and 2 tablespoons chutney)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Prep: 15 min., Freeze: about 35 min. Be careful not to remove any of the white pith underneath when grating the rind, or your sherbet will taste bitter.

                                                                  Ingredients
                                                                  • Yes No 4 tsp finely grated lime rind
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 cup half and half
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No garnishes, fresh mint sprigs, lime, lime rind strips
                                                                  • Stir together first 6 ingredients in a large bowl, stirring until well blended.
                                                                  • Pour lime mixture into freezer container of a 4-quart ice-cream maker; freeze according to manufacturer's instructions. Garnish each serving, if desired.
                                                                  • Refreshing Lemon Sherbet: Substitute a large lemon for the lime and fresh lemon juice for lime juice. Proceed as directed. Garnish with fresh mint sprigs, thinly sliced lemon wedges, and lemon rind strips.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  Dress up sugar snap peas with butter, garlic, lemon juice, and lemon rind for a simple side dish that's perfect for quick weeknights and fancy holiday gatherings alike.

                                                                  Ingredients
                                                                  • Yes No 2 lb sugar snap peas
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Cook peas in boiling salted water to cover 5 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain. (To make ahead, wrap peas in paper towels, and place in a zip-top plastic bag. Seal and chill 8 hours.)
                                                                  • Melt butter in a medium skillet over medium-high heat; add peas, and sauté 3 minutes. Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Legumes topped with caramelized onions are a popular combination at the Greek table. This dish has two components: a black-eyed pea salad with flavors of dill and fennel, and mixed greens tossed with olive oil, salt, and pepper. The beans can be served over the greens either warm or at room temperature. Game plan: The black-eyed pea mixture can be prepared up to 3 hours ahead. Complete the recipe through step 3 and refrigerate the finished bean mixture. Thirty minutes before serving, set the beans out to come to room temperature. Serve over the dressed greens. This recipe was featured as part of our Greek Easter Celebration menu.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb dried black eyed peas, in water overnight
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 medium fennel bulb
                                                                  • Yes No 3 tbsp diced dill weed
                                                                  • Yes No 5 oz salad greens
                                                                  • Place peas in a medium saucepan, cover with cold water by 1 inch, and season generously with salt. Bring to a boil over high heat. Reduce heat to low and simmer until beans are tender, about 25 to 30 minutes. Drain and set aside.
                                                                  • Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add onion, garlic, 1 teaspoon kosher salt, and pepper and cook, stirring occasionally, until onions are softened and browned, about 15 minutes. Stir in vinegar.
                                                                  • Remove the pan from heat and add reserved peas, fennel, dill, and 2 tablespoons of the oil, stirring to combine. Season with more salt and pepper as needed.
                                                                  • In a large bowl, toss greens with remaining 1 tablespoon oil and season with salt and pepper. Top with black-eyed pea mixture and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This recipe yields a dense dough, so use a stand mixer for mixing. Make sure the oatmeal mixture is cool before combining with the yeast mixture. If you have oatmeal at breakfast and make a sandwich with this bread for lunch, you can meet the recommended 1 1/2 cups oatmeal per day. Irish Oatmeal Bread recipes are also a big hit on St. Patricks Day.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup water
                                                                  • Yes No 1 3/4 cup steel cut oats
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No dash sugar, granulated
                                                                  • Yes No 2 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 3 cup whole wheat flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 large egg
                                                                  • Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.
                                                                  • Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
                                                                  • Preheat oven to 350º.
                                                                  • Uncover dough, and brush egg evenly over loaves. Bake at 350º for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 2loaves, 14 servings per loaf (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  I like to use a mixture of new potatoes and purple potatoes in this salad, but if you can?t find any purple ones then just use all new potatoes instead. But try to hunt them down ? they?re great!

                                                                  Ingredients
                                                                  • Yes No 6 tbsp 6 tablespoons extra virgin olive oil
                                                                  • Yes No 1–2 lemons, to taste
                                                                  • Yes No fromage frais
                                                                  • Yes No baby new potatoes
                                                                  • Yes No purple potatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a of radishes
                                                                  • Yes No a of fresh mint leaves
                                                                  • Yes No a of fresh chives
                                                                  • I like to use a mixture of new potatoes and purple potatoes in this salad, but if you can’t find any purple ones then just use all new potatoes instead. But try to hunt them down — they’re great!Make the dressing by mixing together the olive oil, lemon juice and crème fraîche or fromage frais. Cook the potatoes in plenty of boiling salted water for around 20 minutes until tender, and drain well. When the potatoes are cool enough to handle, rub off the skins with a knife and slice into bite-size pieces. Mix with the dressing, then add the radishes and herbs and season well to taste.• from Jamie's Kitchen
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    rub
                                                                    Equipment:
                                                                  • Yes No
                                                                    hunt
                                                                    Brands:
                                                                  • Yes No
                                                                    Hunt

                                                                  If you’re an oatmeal person when it comes to breakfast, try this farro porridge for a more exotic start to your day. The addition of coconut and mango makes for a flavorful breakfast that’s hearty enough to keep you going all day. What to buy: Farro is a whole-grain relative of wheat with a flavor reminiscent of hazelnuts and barley. When cooked, each grain retains a firm, chewy texture. You can find farro in most Italian grocery stores and in the bulk section of many health food stores, but if you’re coming up empty-handed, spelt makes a decent substitute. Game plan: We made this recipe with both pearled and unpearled farro, and each works well. The pearled farro takes less time and is creamier but lacks that distinctive chewiness that is characteristic of unpearled farro. This recipe was featured as part of our Whole Grain Recipes and Cooking with Winter Ingredients photo galleries.

                                                                  Ingredients
                                                                  • Yes No 2 13.5 oz cabbage
                                                                  • Yes No 1 1/2 cup farro
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 tsp coconut extract
                                                                  • Yes No 2 medium mango
                                                                  • Combine coconut milk, farro, water, brown sugar, and salt in a medium saucepan over medium heat and stir occasionally until simmering, about 10 minutes.
                                                                  • Reduce heat to low and cook, stirring occasionally, until farro is cooked through and creamy and most of the coconut milk has been absorbed, about 1 hour. Stir in coconut extract and mango and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Want to know a secret? Zucchini is so mild, it's the perfect veggie to sneak into your kids' meals. In this recipe, shredded zucchini is stirred into muffin batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 cup coarsely shredded zucchini
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
                                                                  • Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
                                                                  Yields: 12(serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup strawberry jam
                                                                  • Yes No 1/2 cup nutella
                                                                  • Preheat the oven to 225°. In an 8-inch nonstick skillet, brown the 2 tablespoons of butter over moderately high heat, about 4 minutes. Transfer to a bowl and let cool.
                                                                  • In a medium bowl, whisk the egg and egg yolk with the half-and-half. Whisk in the flour and browned butter. Season the batter with salt and pepper.
                                                                  • Set the skillet over high heat. When it is hot, add a scant 1/4 cup of batter, swirling to coat the bottom of the pan. Cook until the crêpe is browned around the edges and the top is set, about 45 seconds. Flip the crêpe and cook until the underside is lightly browned, about 30 seconds longer. Transfer the crêpe to a plate. Repeat with the remaining batter, buttering the pan as needed. You should have about 8 crêpes.
                                                                  • Spread each crêpe with 1 tablespoon of the jam and fold into quarters. Transfer the crêpes to a small baking dish, overlapping slightly. Bake for 10 minutes, until the crêpes are just heated through.
                                                                  • Meanwhile, in a small microwave-safe bowl, heat the Nutella in a microwave oven on high power in 20-second bursts just until runny. Drizzle the Nutella over the warm crêpes and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve

                                                                  Tomatoes, cucumber, green pepper, and mint are tossed with torn and toasted pitas and topped with grilled butterflied leg of lamb for a delectable Middle Eastern salad. If you can't find a one-and-a-half-pound piece of leg of lamb, substitute lamb steaks and grill or broil them for about five minutes a side. Don't add the pitas until you're ready to serve the salad, or they will get soggy.

                                                                  Ingredients
                                                                  • Yes No 3 pita bread
                                                                  • Yes No 1 1/2 lb leg of lamb
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 5 tbsp lemon juice
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 lb tomato
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 6 scallion
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/2 cup chopped mint
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Heat the oven to 375°. Put the pitas in a single layer on a baking sheet and toast in the oven until brown, about 12 minutes. Let cool.
                                                                  • Light a grill or heat the broiler. Coat the lamb with the 1 tablespoon oil and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Grill over moderate heat for 10 minutes. Turn and cook until done to your taste, about 10 minutes longer, depending on the thickness, for medium rare. Alternatively, broil the meat, 6 inches from the heat if possible, for the same amount of time. Transfer the lamb to a carving board and let rest for 10 minutes. Carve into thin slices against the grain.
                                                                  • Meanwhile, in a large glass or stainless-steel bowl, whisk together the lemon juice, garlic, and the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Add the 1/3 cup oil slowly, whisking. Add the tomatoes, cucumber, bell pepper, scallions, onion, mint, parsley, and pitas. Serve topped with the lamb.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This clever recipe combines two cakes in one: gingerbread and cheesecake. The cheesecake half is light and creamy, with a pleasant tang from quark (a soft, unripened cheese that's similar to sour cream), while the gingerbread half is fragrant, moist and delicately spiced with cinnamon, nutmeg and ginger.

                                                                  Ingredients
                                                                  • Yes No 6 oz cream cheese
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 12 oz greek style whole milk yogurt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 tbsp Cointreau
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 3/4 tsp ginger powder
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 tbsp unsulfured molasses
                                                                  • Yes No 1 1/2 tsp finely grated ginger
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No candied kumquats in syrup
                                                                  • Preheat the oven to 275°. Spray a 6-inch springform pan with vegetable oil spray. Wrap the outside of the pan tightly with foil and set it in a small roasting pan.
                                                                  • MAKE THE CHEESECAKE In a medium bowl, using an electric mixer, beat the cream cheese and sugar at medium speed until smooth. Add the quark and beat just until blended. Add the egg and egg yolks, one at a time, beating well between additions. Beat in the Cointreau. Pour the mixture into the prepared pan.
                                                                  • Add enough hot water to the roasting pan to reach halfway up the side of the springform pan. Bake for about 1 hour and 15 minutes, until the cheesecake is slightly jiggly in the center and set around the edge. Remove it from the water bath and run a knife around the edge of the cake to allow it to settle in the pan as it cools. Cover and refrigerate overnight.
                                                                  • MAKE THE GINGERBREAD Preheat the oven to 350°. Butter and flour a 6-inch cake pan. In a small bowl, whisk the flour with the baking powder, ground spices and salt. In a medium bowl, using an electric mixer, beat the brown sugar with the egg and egg yolk at medium-high speed until light and fluffy. In a microwave-safe bowl, melt the butter in the milk. Stir in the molasses, fresh ginger and vanilla. In 3 alternating additions, beat the dry and wet ingredients into the egg mixture.
                                                                  • Scrape the batter into the prepared pan and bake in the lower third of the oven for 35 to 40 minutes, until springy. Let the cake cool in the pan for 20 minutes, then turn the cake out onto a rack. Turn it right side up and let cool completely.
                                                                  • Using a serrated knife, carefully slice the rounded top off of the gingerbread cake to make it level. Invert the cake (cut side down) onto the cheesecake. Place a plate over the cake pan. Holding both the plate and pan, invert the entire cake onto the plate. Remove the ring, then carefully lift off the pan bottom. Garnish with the candied kumquat slices and serve chilled.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A better take on a meat-lover’s pizza, this pie is topped with meaty mushrooms and spicy sausage. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 7 oz mexican chorizo
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 8 oz crimini mushroom (baby portobello)
                                                                  • Yes No 1 pizza dough
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Place a baking sheet upside down in the oven while it’s heating.
                                                                  • Remove chorizo from its casing and place in a medium frying pan over medium-high heat. Cook, stirring occasionally, until browned, about 7 minutes. Remove to a plate and set aside.
                                                                  • Add 2 tablespoons of the olive oil to the pan. Add mushrooms and season with salt and freshly ground black pepper. Cook, stirring rarely, until beginning to brown, about 10 minutes.
                                                                  • Roll out pizza dough to a 10-inch round, remove the hot baking sheet from the oven, drizzle with remaining 1 tablespoon olive oil, and carefully place dough on the upside-down baking sheet. Scatter chorizo, mushrooms, Jack cheese, and Parmesan cheese on top. Drizzle with olive oil and bake until cheese is melted and crust is crisp and browned, about 15 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1(10-inch) pizza
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 3/4 lb cherry tomato
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 shallot
                                                                  • Yes No 5 basil
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 3 oz cup grated aged gouda
                                                                  • Yes No 6 tbsp grated parmigiano-reggiano cheese
                                                                  • Preheat the broiler. In a medium baking dish, toss the cherry tomatoes with the panko, garlic, shallot, basil and olive oil and season with salt and pepper. Broil 6 inches from the heat for about 5 minutes, or until the tomatoes pop and brown lightly.
                                                                  • Preheat the oven to 500°. Set a pizza stone on the bottom of the oven and heat for at least 30 minutes.
                                                                  • On a lightly floured work surface, roll out each ball of Pizza Dough to a 7-inch round. Transfer two rounds to a lightly floured pizza peel. Spoon one-sixth of the cherry tomato topping on each round. Slide the pizzas onto the heated stone and bake for about 5 minutes, or until sizzling and just set. Remove from the oven and sprinkle each with 2 tablespoons of the aged Gouda and 1 tablespoon of the Parmigiano. Return the pizzas to the oven and bake for about 5 minutes longer, until the cheeses are melted and the crust is lightly browned. Drizzle with a little Basil Pesto and serve. Repeat with the remaining dough, tomato topping, cheeses and pesto.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Mascarpone, a slightly sweet Italian cream cheese, is available at specialty stores and Italian markets.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 tbsp sugar, granulated
                                                                  • Yes No 4 chamomile tea bags
                                                                  • Yes No 4 dried peach halves
                                                                  • Yes No 4 slice dried pear slices
                                                                  • Yes No 12 dried apricots
                                                                  • Yes No 12 dried pitted prunes
                                                                  • Yes No 12 slice dried apple slices
                                                                  • Yes No 1/3 cup dried cherry
                                                                  • Yes No 4 oz mascarpone cheese
                                                                  • Yes No 1 tsp orange liqueur
                                                                  • Yes No 1 1/2 tsp powdered sugar
                                                                  • Bring 3 1/2 cups of water and granulated sugar to a boil. Add tea bags, remove from heat, and let steep for 15 minutes.
                                                                  • Remove tea bags and bring back to a boil. Add peaches and pears, reduce heat to medium, and simmer for about 4 minutes. Add apricots,
                                                                  • prunes, and apples and simmer for 2 to 3 minutes. Add cherries and simmer for 1 minute more. Remove from heat and set aside.
                                                                  • In a bowl, mix together the mascarpone, orange liqueur, and confectioners' sugar. To serve, divide fruit among bowls, pour some of the poaching liquid over, and top with the mascarpone.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    poach
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 slice italian bread
                                                                  • Yes No 1 1/4 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 1 head romaine lettuce
                                                                  • Yes No 1/2 cup shredded parmesan cheese
                                                                  • Lightly crush garlic, combine in a cup with 1/4 cup olive oil and let stand for 5 minutes.
                                                                  • Pour garlic oil in a large salad bowl. Add red wine vinegar, lemon juice, mustard and 1/4 tsp. each salt and pepper. Reserve.
                                                                  • Lightly brush one side of each bread slice with some of remaining olive oil.
                                                                  • Heat a grill pan over medium heat. Brush chicken with remaining oil, season lightly with 1/4 tsp. each salt and pepper, add to pan and cook until golden brown and cooked through, for about 10 minutes, turning once. Transfer chicken to a board and let stand. Meanwhile, toast bread. Arrange toast on 4 plates.
                                                                  • Whisk dressing mixture again, add lettuce and some of Parmesan cheese and toss well. Serve salad on plates with toast. Thinly slice chicken and arrange on salads. Top with more cheese.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Crunchy green beans and tomatoes combine for a salad that sings of summer. This recipe pairs up swimmingly with our Rib Steaks with Spice Rub. Game Plan: This salad can be made up to 2 hours ahead. Store covered in the refrigerator and toss briefly to recombine flavors just prior to serving.

                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1 small shallot
                                                                  • Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add green beans and cook until knife tender, about 3 to 4 minutes. Drain and transfer to prepared ice water bath. When beans are chilled, drain again and thoroughly pat dry.
                                                                  • Combine all ingredients in a large nonreactive bowl, season with salt and freshly ground black pepper, and toss to coat thoroughly. Taste, adjust seasoning as desired, and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Unlike our other pizzas, the crust for this is intended to be thick. Use a spatula to serve its substantial squares straight from the pan.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup chopped zucchini
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1 8 oz mushrooms
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 cup fat free garlic and onion pasta sauce
                                                                  • Yes No 8 oz hot turkey italian sausage
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1 2 1/4 teaspoons active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp yellow cornmeal
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 1/2 6 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • To prepare sauce, heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add zucchini, onion, and mushrooms to pan; sauté 7 minutes or until vegetables are lightly browned. Add wine and pepper; cook 1 minute or until liquid almost evaporates. Stir in sauce. Remove from heat; cool.
                                                                  • Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain; add to sauce.
                                                                  • To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/4 cups flour, cornmeal, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Position one oven rack in the middle setting. Position another rack in the lowest setting. Preheat oven to 475°.
                                                                  • Brush a 13 x 9-inch baking pan with oil. Turn dough into pan. Gently press dough into pan and up the sides of the pan. Lightly spray surface of dough with cooking spray. Cover with plastic wrap; let stand for 5 minutes. Remove plastic wrap; discard. Spoon sauce mixture into crust. Bake on the bottom rack at 475° for 20 minutes. Remove from oven.
                                                                  • Combine cheeses; sprinkle evenly over sauce. Bake on middle rack an additional 15 minutes or until crust is golden brown and cheese melts. Cool 10 minutes on a wire rack. Cut into 6 squares.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 square)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    muir glen
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Muir Glen
                                                                  • Yes No
                                                                    Minute

                                                                  Slices of summer's last squash and fall's first potatoes drizzled with a peppery Tuscan-style olive oil make an incredible topping for this thin-crust pizza.

                                                                  Ingredients
                                                                  • Yes No 1 medium lb yukon gold potato
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium lb yellow squash
                                                                  • Yes No salt and pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 1/2 lb frozen pizza dough
                                                                  • Yes No 24 1 cup cherry tomato
                                                                  • Yes No 2 1/2 7 1/2 oz cup manchego cheese
                                                                  • Yes No 2 oz frisée
                                                                  • Set a pizza stone on the bottom of the oven and preheat the oven to 500° for 30 minutes. Meanwhile, in a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are just tender, about 20 minutes. Drain and let cool, then slice 1/8 inch thick.
                                                                  • In a large skillet, heat 1 tablespoon of the olive oil. Add one-third of the yellow squash in a single layer and season with salt and pepper. Cook the squash over moderately high heat, turning once, until golden brown, about 2 minutes. Transfer to a plate. Repeat with the remaining 2 tablespoons of olive oil and squash in two batches.
                                                                  • Generously flour a pizza peel or a large rimless baking sheet. On a lightly floured work surface, roll out 1 piece of pizza dough into a 12-inch round, 1/8 inch thick. Transfer the round to the pizza peel and top with one-fourth of the potato slices. Drizzle lightly with olive oil and season with salt and pepper. Arrange one-fourth of the squash over the potato, then scatter one-quarter of the tomatoes followed by one-quarter of the Manchego on top.
                                                                  • Transfer the pizza to the hot stone and bake for about 7 minutes, or until the crust is golden and the cheese is bubbling. Transfer the pizza to a work surface and cut into wedges. Top the wedges with some of the torn frisée and serve at once. Repeat with the remaining dough and toppings.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  Po'boys are Louisiana's version of a submarine sandwich. They're typically made with fried seafood, but ours features shrimp that's marinated in a spicy seasoning mixture and grilled.

                                                                  Ingredients
                                                                  • Yes No 1 jumbo lb shrimp
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Yes No 1 11.5 oz unsliced french bread
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1/4 cup fat-free mayonnaise
                                                                  • Yes No 3 tbsp chopped sun dried tomatoes in oil
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 cup thinly sliced romaine lettuce
                                                                  • Yes No 1/2 cup sliced red onion
                                                                  • Combine first 4 ingredients in a large zip-top freezer bag; seal bag, and toss to coat. Marinate in refrigerator 3 hours, turning bag occasionally.
                                                                  • . Cut bread loaf in half horizontally. Hollow out top half of loaf, leaving a 1/2-inch border; reserve torn bread for another use. Coat cut sides of both loaf halves with cooking spray.
                                                                  • . Prepare grill.
                                                                  • . Thread shrimp evenly onto 4 (12-inch) metal skewers, leaving 1/4 inch between each shrimp. Place skewers on a grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until done. Place bread, cut sides down, on grill rack; grill 2 minutes or until lightly toasted.
                                                                  • . Combine mayonnaise and next 4 ingredients, stirring well. Spread mayonnaise mixture evenly over cut sides of loaf. Arrange lettuce, shrimp, and onion evenly over bottom half. Replace top half of loaf. Cut sandwich crosswise into 4 equal portions.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 4servings (serving size: 1/4 of loaf )
                                                                  • Prep Time: 22 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  A traditional Christmas drink from the early 19th century, consider this the cousin to eggnog. This recipe was featured as part of our Hot Boozy Drinks photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 egg
                                                                  • Yes No 3 tbsp powdered sugar
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 4 oz brandy
                                                                  • Yes No 4 oz dark rum
                                                                  • Yes No milk
                                                                  • Yes No nutmeg
                                                                  • In a large, clean bowl, beat the egg whites until stiff peaks form.
                                                                  • In a separate bowl, beat the egg yolks until light in color; gradually beat in the sugar, allspice, cinnamon, and cloves. Fold the yolk mixture into the whites.
                                                                  • Pour 2 tablespoons into four mugs each. Add 1 ounce brandy and 1 ounce dark rum to each mug.
                                                                  • Fill with hot milk. Stir well, and dust with nutmeg.
                                                                  Yields: 4drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust

                                                                  Kick off Passover dinner with this traditional matzo ball soup, a family recipe from chef Tony Maws.

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 6 cup chicken stock
                                                                  • Yes No 2 tbsp schmaltz
                                                                  • Yes No 1/2 cup matzo meal
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 carrot
                                                                  • Yes No flat leaf parsley
                                                                  • In a large bowl, mix together eggs and 2 tablespoons chicken stock. Add schmaltz and stir to combine. Add matzo meal and season with salt and pepper; stir until just combined. Transfer to refrigerator to chill for 4 hours.
                                                                  • Place chicken stock in a large pot over high heat; bring to a boil. Using damp hands, form matzo mixture into four to six 1 1/2-inch balls. Drop into boiling stock. Add carrot. Cover and cook for 20 minutes. Serve immediately garnished with parsley leaves.
                                                                  Yields: 5
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  The mayonnaise-and-honey mixture is reminiscent of poppy seed dressing. If you prefer a less sweet dressing, reduce the amount of honey.

                                                                  Ingredients
                                                                  • Yes No 4 cup chopped cooked chicken
                                                                  • Yes No 3 1 1/2 cup celery rib
                                                                  • Yes No 1 cup sweetened dried cranberry
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1 1/2 cup mayonnaise
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No garnish, pecans
                                                                  • Combine first 4 ingredients.
                                                                  • Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. Garnish, if desired.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  This eggnog's rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.

                                                                  Ingredients
                                                                  • Yes No 12 egg
                                                                  • Yes No 1 1/2 cup caster sugar
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1 1/2 qt heavy whipping cream
                                                                  • Yes No 3 cup bourbon
                                                                  • Yes No 1/2 cup dark rum
                                                                  • Yes No 2 cup cognac
                                                                  • Yes No nutmeg
                                                                  • In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
                                                                  • Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.
                                                                  Yields: 26
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 cup yellow pigeon peas
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 1/2 tsp minced ginger
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No basmati rice and naan
                                                                  • In a medium saucepan, cover the pigeon peas with water and let soak for 30 minutes. Drain the pigeon peas well.
                                                                  • Return the pigeon peas to the saucepan. Add the halved jalapeño, 1/2 teaspoon of the turmeric, 4 cups of water and a pinch of salt and bring to a boil. Simmer over moderately low heat until the peas are just tender, but not falling apart, about 15 minutes. Discard the jalapeño halves.
                                                                  • Meanwhile, in another medium saucepan, heat the canola oil until shimmering. Add the cumin seeds and cook over moderate heat until fragrant, about 1 minute. Add the onion, garlic, ginger and minced jalapeño and cook over moderate heat, stirring, until the onion is lightly browned, about 5 minutes. Add the remaining 1/2 teaspoon of turmeric along with the tomatoes and cayenne and cook over moderately low heat until the liquid has evaporated and the tomatoes are softened, about 5 minutes longer.
                                                                  • Add the pigeon peas and their cooking liquid to the tomato mixture and simmer until the dal is slightly thickened, about 5 minutes. Season with salt. Stir in the butter and cilantro and serve with rice and warm naan.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This drink recipe from ''Specialites de la Maison'' is attributed to Cecil Beaton, a fashion and portrait photographer whose work appeared in Vogue and Vanity Fair for five decades. Serve in a punch bowl with an ice ring for a vintage look.

                                                                  Ingredients
                                                                  • Yes No 3 orange
                                                                  • Yes No 8 cup weak green tea
                                                                  • Yes No 4 cup dark rum
                                                                  • Yes No 3 lemon
                                                                  • Yes No 8 cup white wine
                                                                  • Yes No 2 cup brandy
                                                                  • Yes No crushed ice
                                                                  • Place orange slices in a large container and pour tea over oranges. Bring to room temperature and transfer to refrigerator to chill. Just before serving, transfer to a punch bowl and add rum, lemon juice, wine, and brandy; add ice and serve immediately.
                                                                  Yields: 5 ½quarts
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  seemed like a good idea, and it all turned out very tasty, but we need some suggestions for a missing ingredient.

                                                                  Ingredients
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 4 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup soft wheat berries
                                                                  • Yes No 2 blood orange
                                                                  • Yes No 3 oz feta cheese
                                                                  • Yes No handful flat leaf parsley
                                                                  • Heat 2 teaspoons of the oil in a fry pan over medium heat. Add the onions, season with salt and pepper, and cook until soft, about 10 minutes. Add the garlic and thyme and cook another 1 to 2 minutes.
                                                                  • Transfer the onion mixture to a blender or food processor (we used an immersion blender in a tall-sided container). Add the vinegars, 1/2 cup of the olive oil, sugar, salt, and a few grinds of fresh pepper. Blend until smooth and set aside.
                                                                  • Bring 4 cups of water to boil in a medium sauce pan. Add a sprinkle of salt and the wheat berries. Cook, uncovered, until tender, about 25 to 30 minutes. Drain.
                                                                  • In a medium bowl, combine the wheat berries with 3 tablespoons of the vinaigrette. Stir to combine. Add the orange sections, feta, and parsley. Toss and serve.
                                                                  Yields: 1(very generously) or two as a side dish
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Cubed cooked chicken is combined with Campbell's® Condensed Cream of Mushroom soup, milk, Parmesan cheese and egg noodles, topped with cheddar cheese and baked until hot to make a soothing family favorite.

                                                                  Ingredients
                                                                  • Yes No 1 10 3/4 oz campbell's condensed cream of mushroom soup
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup frozen mixed vegetables
                                                                  • Yes No 2 cup cubed cooked chicken
                                                                  • Yes No 2 medium cup egg noodle
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish. Bake at 400°F. for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Top with the Cheddar cheese. Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed French fried onions for the Cheddar cheese. Hearty Chicken Casserole with a Twist: Substitute 2 cups cooked corkscrew-shaped pasta for the egg noodles.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    AMP

                                                                  This is the easiest and most fun way to serve hot chocolate. El submarino is an Argentinian treat - a mug of hot milk with a thick rectangle of dark chocolate served alongside. The chocolate is the submarine, and should be "sunk" into the hot milk. As you stir, the milk becomes hot chocolate, and if you do it right, a nice treat of melted chocolate sludge waits for you at the bottom of the cup. Kids love to do this! A simple but great idea.

                                                                  Ingredients
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 4 oz bars of good quality dark chocolate
                                                                  • Pour the milk into a saucepan. Stir in the sugar and the vanilla. Heat milk until it is just about to boil. Remove from heat and divide milk into 4 mugs. Serve each mug with a piece of the chocolate.
                                                                  • Serves 4.
                                                                  Cuisine:YesNoargentinian
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Tostones
                                                                   11 m

                                                                  Plantains are a staple in the Latin Caribbean diet. They are prepared many different ways, but tostones is the quickest and easiest. It’s a perfect recipe for beginners. You can serve the tostones immediately while they’re warm as a side dish or as a snack with garlic dip.

                                                                  Ingredients
                                                                  • Yes No 2 green plantain
                                                                  • Yes No olive oil
                                                                  • Yes No salt
                                                                  • Heat the oil to 375 degrees.
                                                                  • While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
                                                                  • Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
                                                                  • Remove the plantain slices with a slotted spoon and drain on paper towels.
                                                                  • When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.
                                                                  • Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.
                                                                  • Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste.
                                                                  Cuisine:YesNocaribbean
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  One pan is all you need to make this fast braise of juicy pork chops and tender fennel. Bonus: The braising liquid turns into a delicious sauce that you’ll want to sop up with a piece of crusty bread. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz medium fennel bulb, stalks and discarded
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 tsp hot paprika
                                                                  • Yes No 3 1 inch thick bone in pork loin chops
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1/2 cup dry vermouth
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Trim the top and bottom of the fennel bulb and cut it in half through the core. Cut each half lengthwise into 1/4-inch-thick slices; set aside.
                                                                  • Place the measured salt and pepper and 1/2 teaspoon of the paprika in a small bowl and stir to combine. Pat the pork chops dry with paper towels, then sprinkle on all sides with the paprika mixture; set aside.
                                                                  • Heat the oil in a large frying pan with a tightfitting lid over medium-high heat until shimmering. Add the pork chops and sear until golden brown on both sides, about 6 to 7 minutes total. Remove to a plate and set aside.
                                                                  • Reduce the heat to medium and add the reserved fennel, onion, garlic, thyme, and remaining 1/4 teaspoon paprika to the pan. Season with salt and pepper and sauté until the fennel begins to brown, about 5 minutes. Add the broth and vermouth and bring to a boil, scraping up any browned bits from the bottom of the pan.
                                                                  • Return the pork chops and any accumulated juices to the pan, nestling the chops in the fennel. Cover, reduce the heat to low, and simmer until the chops are firm and an instant-read thermometer inserted into the center registers 140°F, about 8 to 10 minutes. Remove the pork chops to a plate, cover loosely with foil, and let rest.
                                                                  • Increase the heat to medium and simmer the sauce, uncovered, until reduced by about a third and slightly thickened, about 3 minutes. Remove from heat, add the mustard, zest, and lemon juice, and stir to combine. Season with additional salt and pepper as needed. Serve the sauce alongside the pork chops and fennel.
                                                                  Yields: 3servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  I adapted this recipe for fillet of cod stuffed with mushrooms from " Poland's Gourmet Cuisine " by Bernard Lussiana and Mary Pininska (Hippocrene Books, Inc., 1999). It's a perfect example of modern Polish cuisine or Mo-Po that can be seen in higher-end restaurants throughout Poland. If cod isn't available, haddock will do, as long as it's at least 1-inch thick and 8 to 10 inches long. Wrapping the fish in bacon is optional, in my opinion, but the honey-nutmeg sauce is a must! Here's a larger photo of fillet of cod. Makes 4 servings of Polish Fillet of Cod Stuffed with Mushrooms

                                                                  Ingredients
                                                                  • Yes No 13 oz button mushroom
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp bread crumb
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 lb haddock loin
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 3 tbsp ghee
                                                                  • Yes No 1 sprig thyme
                                                                  • Yes No 1/3 cup white wine
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 3/4 cup brown stock
                                                                  • Yes No 3 oz button mushroom
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 10 oz romaine lettuce
                                                                  • To make the stuffing: In a large skillet, melt butter and add the mushrooms, sauteing until they have collapsed. Add the herbs, salt and pepper to taste. When the liquid has evaporated, add the cream and breadcrumbs and cook 3-4 minutes. Cool thoroughly. Mix in the egg thoroughly. If the mixture is too wet, add additional breadcrumbs and set aside. For the fish: Heat oven to 325 degrees. Cut the cod fillet almost in half, leaving one side attached. Season with salt and pepper. Place cooled mushroom stuffing on one half and flip over other half of cod to cover. On a piece of parchment or waxed paper, lay out strips of bacon with the sides touching. Place stuffed cod loin at the end of the bacon and, using the parchment or waxed paper, begin rolling the cod away from you, completely encasing it in the bacon strips. Dredge the cod fillet in flour and pan fry in the clarified butter until golden on all sides, being careful not to unroll the bacon. Take some of the drippings and place in a baking pan. Remove the cod fillet to the pan, add thyme and finish cooking in the oven for 10 minutes, basting frequently. Remove from oven and keep warm. For the sauce: Skim off fat from skillet fish was browned in. Deglaze pan with white wine. Add nutmeg and honey and reduce by half. Add brown stock, bring to a boil, lower heat and simmer 10 to 15 minutes. Check the seasoning and keep warm. For the garnish: In a medium skillet, saute the 3 ounces of mushrooms in 2 tablespoons butter until tender. Remove to a small bowl. In same skillet, add remaining 2 tablespoons butter and saute lettuce quickly until slightly wilted but still crunchy. To serve: Arrange a bed of lettuce on each plate. Slice cod between the slices of bacon and arrange two slices per plate on the lettuce. Garnish with the sauteed mushrooms. Pour the sauce around the edges of the plate and pass the rest at table.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pan fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Osso buco translates as "hole in the bone," referring to the delectable marrow in the center of the veal shank bone. This Lombardian specialty is ideal for entertaining because the flavor of the dish only improves if it's made in advance.

                                                                  Ingredients
                                                                  • Yes No 10 piece veal shank
                                                                  • Yes No salt and pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 6 medium carrot
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 2 large onion
                                                                  • Yes No 1 1/2 cup dry white wine
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Season the veal shanks with salt and pepper. Dust them with flour, shaking off the excess. In a large skillet, heat the olive oil. Add 5 of the veal shanks and cook over moderate heat until richly browned, about 4 minutes per side. Transfer the shanks to a roasting pan that's large enough to hold them all in a single layer without crowding. Repeat with the remaining shanks.
                                                                  • Preheat the oven to 300°. Add the carrots, celery and onions to the skillet. Cover and cook over moderate heat, stirring occasionally, until softened, about 12 minutes. Add the wine and boil uncovered over high heat until reduced to 1/3 cup, about 5 minutes. Stir in the water and tomato paste and bring to a boil. Pour the contents of the skillet over the shanks.
                                                                  • Cover the roasting pan with foil. Transfer the shanks to the oven and braise for 2 hours and 45 minutes, or until the meat is very tender. Transfer the shanks to a large, rimmed baking sheet. Discard the strings and cover the shanks with foil. Increase the oven temperature to 350°.
                                                                  • Strain the liquid from the roasting pan into a large saucepan, reserving the vegetables. Boil the liquid over high heat until reduced to 4 cups, about 25 minutes. Return the vegetables to the sauce and season with salt and pepper.
                                                                  • Meanwhile, reheat the veal shanks in the oven until hot, about 7 minutes. Transfer the shanks to plates, ladle the sauce on top and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 5 1/2 cup milk
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Yes No 9 oz bittersweet chocolate
                                                                  • In a medium saucepan, combine the milk with the cream and rum and bring to a simmer over moderate heat. Remove the pan from the heat, add the chocolate and let stand until melted. Whisk until smooth, pour into warmed mugs and serve.
                                                                  Yields: 6
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Dress up quick-cooking cutlets with a homemade vinaigrette and fresh produce for an easy Mediterranean-inspired meal.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 4 4 oz chicken breast cutlets
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup cherry tomato
                                                                  • Yes No 1 5 oz baby arugula
                                                                  • Yes No 1 1/2 tbsp white wine vinegar
                                                                  • Yes No 1 tsp dried herbes de provence
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 tbsp pitted kalamata olive
                                                                  • Combine 1 tablespoon oil, rind, juice, and chicken cutlets; let stand 5 minutes.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from heat; keep warm.
                                                                  • Combine tomatoes and arugula in a large bowl. Combine vinegar, herbes de Provence, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; gradually add remaining 2 tablespoons oil, stirring vinaigrette constantly with a whisk. Drizzle the vinaigrette over salad; toss gently to coat. Divide salad evenly among 4 plates. Cut chicken cutlets across the grain into thin slices; arrange 1 sliced cutlet over each salad, and top each serving with about 2 teaspoons olives.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Turnip Kimchi
                                                                   25 m
                                                                  Ingredients
                                                                  • Yes No 2 small, 1 inch white turnips
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 2 qt water
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 3 scallion
                                                                  • Yes No one 1/2 inch ginger
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Trim the turnips, leaving about 1/2 inch of the stems. Halve the turnips lengthwise and transfer them to a 2-quart glass jar. Dissolve 2 tablespoons plus 1 teaspoon of the salt in 1 quart of the water and pour the brine over the turnips. Cover tightly and let stand at room temperature for 24 hours.
                                                                  • Drain and rinse the turnips. Wash out the jar. Return the turnips to the jar. Dissolve the remaining 2 tablespoons plus 1 teaspoon of salt in the remaining 1 quart of water. Add the garlic, scallions, ginger and chile to the turnips. Pour enough of the brine into the jar to cover the turnips. Cover tightly and let stand at room temperature for 24 hours, then refrigerate for up to 5 days.
                                                                  Yields: 1 ½quarts
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 6 cup hickory wood chips
                                                                  • Yes No 1 tbsp ground coffee
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tbsp dark brown sugar
                                                                  • Yes No 2 tsp smoked paprika
                                                                  • Yes No 2 tsp ancho chile powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 4 1/2 lb, 3 inch thick flat cut brisket
                                                                  • Soak the wood chips in water at least 1 hour; drain.
                                                                  • Combine coffee and the next 8 ingredients in a bowl. Pat brisket dry; rub with coffee mixture.
                                                                  • Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°. Place grill rack on grill. Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. Close lid; cook for 6 hours or until a meat thermometer registers 195°. Add 1 1/2 cups wood chips every hour for first 4 hours; cover pan with foil for remaining 2 hours. Remove from grill. Let stand, covered, 30 minutes.
                                                                  • Unwrap brisket, reserving juices; trim and discard fat. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour juices through a sieve into bag; discard solids. Let drippings stand for 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat reaches opening; discard fat. Cut brisket across grain into thin slices; serve with juices.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 18servings (serving size: 3 ounces)
                                                                  • Total Time: 7 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil

                                                                  This is a great recipe for making risotto. You want it to be smooth, creamy and oozy, not thick and stodgy.

                                                                  Ingredients
                                                                  • Yes No 1.1 liter approx 1.1 litres/2 pints stock
                                                                  • Yes No 1 of butter
                                                                  • Yes No 2 tbsp 2 tablespoons olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a head of celery
                                                                  • Yes No risotto rice
                                                                  • Yes No dry white wine
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2½oz butter
                                                                  • Yes No parmesan cheese
                                                                  • This is a great recipe for making risotto. You want it to be smooth, creamy and oozy, not thick and stodgy.stage 1Heat the stock. In a separate pan, heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.stage 2The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.stage 3Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.stage 4Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.• from Jamie's Kitchen
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Celebrate any American holiday with this festive, fruit-covered chocolate cake. It's sure to stand out at even the most festive picnic.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 3/4 cup flour
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cream cheese
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 2 1/2 cup powdered sugar
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 pint blueberry
                                                                  • Yes No 1 1/2 pint raspberry
                                                                  • Preheat oven to 350°F. Line length of 13-by-9-inch cake pan with parchment paper, leaving a 4-inch overhang. Lay another sheet across width of pan and up sides (without overhang). Spray paper evenly with cooking spray.
                                                                  • Make cake: Whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Using an electric mixer, beat in butter on low speed until mixture is crumbly. Add buttermilk, eggs and vanilla. Increase speed to medium and beat, scraping down inside of bowl, until smooth, 2 to 3 minutes. Transfer to baking pan.
                                                                  • Bake cake until a cake tester inserted in center comes out clean, about 30 minutes. Cool in pan on a rack for 10 minutes. Holding overhanging pieces of paper, pull cake from pan and let cool completely on rack. Invert platter on cake and flip over to invert cake. Carefully peel off paper and discard.
                                                                  • Make frosting: Using an electric mixer, beat cream cheese and butter on medium speed until light. Gradually beat in confectioners' sugar until fluffy. Beat in lemon juice. Refrigerate frosting for about 10 minutes if it's too soft to spread.
                                                                  • Frost sides and top of cake. Arrange blueberries in a rectangle in upper left-hand corner of cake. Arrange raspberries in 7 rows for stripes. Refrigerate cake until serving. (Cake may be made up to 3 hours ahead.)
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No four 1 lb branzino and, heads
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 thyme
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 2 lemons 1
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No parsley
                                                                  • Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.
                                                                  • Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. Serve right away, passing salt, lemon wedges and parsley at the table.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 1 3/4 lb red potato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 450°.
                                                                  • Cut each potato lengthwise into 6 wedges. Pat dry with paper towels; place in an 11 x 7-inch baking dish. Drizzle with oil. Sprinkle with rosemary and remaining ingredients; toss well.
                                                                  • Bake at 450° for 30 minutes or until tender, stirring occasionally.
                                                                  Yields: 6servings (serving size: 5 wedges)
                                                                    Steps:
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  By thinly slicing Brussels sprouts and sautéing them in oil with lemon juice and zest, the little cabbage known for turning kids into vegetable-haters softens into a sweet, slightly earthy side dish. Mix the sprouts with plumped dried figs and creamy risotto and your vegetable-haters will quickly come around. This recipe was featured as part of our Healthy Risotto round-up.

                                                                  Ingredients
                                                                  • Yes No 1 qt vegetable broth
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/2 cup dried figs
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup carnaroli rice
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 lb brussels sprouts, and very
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 3 tsp lemon juice
                                                                  • Yes No 1/4 cup finely grated parmesan cheese
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Place the broth and water in a medium saucepan over low heat and keep at a very low simmer. Place the figs in a small heatproof bowl, add 1/2 cup of the broth, and stir to combine; set aside.
                                                                  • In a large wide pot or Dutch oven, heat 1/4 cup of the oil over medium heat until shimmering. Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.
                                                                  • Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes. Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes. Pour a ladleful of the simmering broth over the rice. Let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth). Taste as you go for doneness, seasoning with salt and pepper as needed.
                                                                  • Meanwhile, heat the remaining 2 tablespoons oil in a large frying pan over medium heat until shimmering. Add the Brussels sprouts, season with salt, and stir to coat in the oil. Add the reserved fig-broth mixture and cook, stirring occasionally, until the Brussels sprouts are wilted and the pan is almost dry, about 2 minutes. Add the lemon zest and 2 teaspoons of the lemon juice and stir to combine. Taste and season with salt and pepper as needed. Transfer to a medium heatproof bowl; set aside.
                                                                  • When the rice is done, remove from heat, add the Brussels sprout-fig mixture and remaining 1 teaspoon lemon juice, and stir to combine. Add the Parmesan and parsley and stir to combine. Taste and season with more salt, pepper, Parmesan, and lemon juice as needed. Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately. Drizzle each serving with olive oil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Meatballs are fantastic! They?re perfect like this, with a one-minute homemade tomato sauce and spaghetti, but you could also try polenta or simple chunks of fresh crust bread. I like to make meatballs with a mixture of beef and pork, as I think it gives a really wonderful flavor and texture.

                                                                  Ingredients
                                                                  • Yes No 4 sprigs of fresh rosemary
                                                                  • Yes No 12 jacob’s cream crackers
                                                                  • Yes No 2 heaped tsp 2 teaspoons dijon mustard
                                                                  • Yes No a mixture of the two
                                                                  • Yes No 1 heaped tbsp 1 tablespoon dried oregano
                                                                  • Yes No 1 egg
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No olive oil
                                                                  • Yes No a of fresh basil
                                                                  • Yes No medium 1 onion
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No dried red chili pepper
                                                                  • Yes No 400g 2 x tins of chopped tomatoes
                                                                  • Yes No 2 tbsp 2 tablespoons balsamic vinegar
                                                                  • Yes No penne pasta
                                                                  • Yes No parmesan cheese
                                                                  • Meatballs are fantastic! They’re perfect like this, with a one-minute homemade tomato sauce and spaghetti, but you could also try polenta or simple chunks of fresh crust bread. I like to make meatballs with a mixture of beef and pork, as I think it gives a really wonderful flavor and texture.To make your meatballs• Pick the rosemary leaves off the woody stalks and finely chop them • Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands • Add to a mixing bowl with the mustard, minced meat, chopped rosemary and oregano • Crack in the egg and add a good pinch of salt and pepper • With clean hands scrunch and mix up well • Divide into 4 large balls • With wet hands, divide each ball into 6 and roll into little meatballs – you should end up with 24 • Drizzle them with olive oil and jiggle them about so they all get coated • Put them on a plate, cover and place in the fridge until neededTo cook your pasta, meatballs and sauce• Pick the basil leaves, keeping any smaller ones to one side for later • Peel and finely chop the onion and the garlic • Finely slice the chili • Put a large pan of salted water on to boil • Next, heat a large frying pan on a medium heat and add 2 lugs of olive oil • Add your onion to the frying pan and stir for around 7 minutes or until softened and lightly golden • Then add your garlic and chilli, and as soon as they start to get some color add the large basil leaves • Add the tomatoes and the balsamic vinegar • Bring to the boil and season to taste • Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs • Stir them around and cook for 8–10 minutes until golden (check they’re cooked by opening one up – there should be no sign of pink) • Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat • Add the pasta to the boiling water and cook according to the packet instructions To serve your meatballs• Saving some of the cooking water, drain the pasta in a colander • Return the pasta to the pan • Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen • Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top • Sprinkle over the small basil leaves and some grated Parmesan• from Jamie's Ministry of Food
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prepare a double batch of these chewy, blondie-like treats so you can enjoy them with lunch on Saturday and take some on the road for the drive home on Sunday. Bake up to two days ahead, and store in an airtight container.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tbsp amaretto
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup chopped dried figs
                                                                  • Yes No 1/4 cup sweetened flaked coconut
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 1/2 tsp water
                                                                  • Yes No 1/4 tsp amaretto
                                                                  • Preheat oven to 350°.
                                                                  • Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan); set aside.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring well with a whisk. Combine brown sugar and next 5 ingredients (through egg) in a medium bowl, stirring with a whisk until well blended. Add brown sugar mixture, figs, coconut, and almonds to flour mixture; stir until blended. Spoon batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 16 squares.
                                                                  • Combine powdered sugar, 2 1/2 teaspoons hot water, and 1/4 teaspoon amaretto in a small bowl, stirring with a whisk until smooth. Drizzle over squares.
                                                                  Yields: 16servings (serving size: 1 square)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No a of fresh sage
                                                                  • Yes No streaky bacon
                                                                  • Yes No 1 bulb of garlic, cloves
                                                                  • Yes No medium 4 red onions
                                                                  • Yes No celery
                                                                  • Yes No a handful large a big of breadcrumbs
                                                                  • Yes No handful a of dried apricots
                                                                  • Yes No pork
                                                                  • Yes No 1 lemon
                                                                  • Yes No a pinch nutmeg
                                                                  • Yes No large organic egg
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No small 12 fresh rosemary sprigs
                                                                  • Yes No organic
                                                                  • Yes No 2 carrots
                                                                  • Yes No large 1 orange
                                                                  • Yes No olive oil
                                                                  • Yes No 2 tbsp 2 tablespoons plain flour
                                                                  • Yes No 2 pint vegetable stock
                                                                  • One of the biggest challenges when cooking a turkey is the legs take longer than the breasts. The breasts dry out in the oven while you’re waiting for the legs to cook. I like to push stuffing between the turkey’s skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!Preheat the oven to maximum. Heat a saucepan until medium hot and drop in the butter, sage leaves and 6 of the pancetta or bacon strips. Peel and chop 2 garlic cloves and 1 onion. Add the garlic, celery and onion to the saucepan and fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, chop the apricots roughly and stir them in. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together well. Slice the remaining strips of pancetta or bacon in half and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This’ll give your turkey thighs a fantastic flavour and will keep them moist while they cook.Chop the remaining onions in half and slice the carrots thickly. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes! Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions, remaining garlic, cover with tinfoil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4, and roast for the calculated time, or until the juices run clear from the thigh if you pierce with it a knife or a skewer. Remove the tinfoil for the last 45 minutes to brown the bird. Carefully lift the turkey out of the tray and rest on a board that’s covered loosely with foil for 20 minutes while you finish off the veg and gravy. Skim the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl. Carve your turkey, serve with the gravy and dig in! • from Cook With Jamie
                                                                  Yields: 7
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Though chayote is often found in Caribbean recipes, it’s underused elsewhere. With a sweet, starchy, slightly fruity flavor, it lends a lot of taste to this simple dish. What to buy: Chayote is a gourd common to Caribbean cuisine, and it goes by many aliases: chocho, mirliton, christophene, vegetable pear. Females have smooth skin, while males have prickly skin; either will work in this recipe, though the female fruit is easier to prepare. Look for chayotes that are firm and free from blemishes. If you can’t find chayote, substitute squash or potatoes. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 4 1 lb bone in, skin on chicken thighs
                                                                  • Yes No 2 1 lb medium chayote
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 2/3 cup low-sodium chicken broth
                                                                  • Yes No 1/2 lemon
                                                                  • Place chicken thighs in a large bowl with chayotes. Add olive oil, salt, and pepper and toss until evenly coated.
                                                                  • Heat a large frying pan over medium heat and add chicken (skin side down) and chayote. Cook, undisturbed, until chicken skin is crisped and chayote is turning golden brown, about 20 minutes. Flip chicken over, sprinkle oregano over chayote, and stir.
                                                                  • Add chicken broth or water to the pan (avoid the chicken skin) and cook uncovered until chicken registers 165°F on an instant-read thermometer, the underside is browned, and the chayote is fork tender, about 15 minutes more.
                                                                  • Squeeze lemon over top before serving.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 2 ½servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  F&W's Marcia Kiesel coats trout fillets with cornmeal before frying them to create a crunchy crust with a pleasant sweetness. Crispy sage leaves and a buttery grapefruit sauce elevate this otherwise simple dish.

                                                                  Ingredients
                                                                  • Yes No 1 large red grapefruit
                                                                  • Yes No four 6 oz skinless trout fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No yellow cornmeal
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 8 large sage
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/4 cup water
                                                                  • Using a sharp knife, remove the peel and bitter white pith from the grapefruit. Working over a medium bowl, carefully cut in between the membranes to release the sections into the bowl. Squeeze the remaining grapefruit juice into a separate bowl.
                                                                  • Put the flour, egg and cornmeal in 3 shallow bowls. Season the trout fillets with salt and pepper and lightly dust them with flour, tapping off the excess. Dip the fillets in the beaten egg, then dredge them in the cornmeal.
                                                                  • In a large skillet, melt 1 tablespoon of the butter. Add the sage leaves and cook over moderate heat, turning once, until crisp, about 2 minutes per side. Transfer the sage leaves to a plate lined with paper towels to drain. Add 1/4 inch of the vegetable oil to the skillet and heat until shimmering. Carefully add the trout fillets and fry over moderately high heat until golden brown and just cooked through, about 3 minutes per side. Divide the fillets among 4 plates.
                                                                  • Discard the oil and wipe out the skillet with paper towels. Add the fresh grapefruit juice and water to the skillet and bring to a boil; cook for 1 minute. Reduce the heat to moderate, add the grapefruit sections and simmer the sauce for 1 minute. Remove the skillet from the heat and swirl in the remaining 2 tablespoons of butter, 1 tablespoon at a time. Season with salt and pepper and spoon the sauce and grapefruit sections over the trout. Garnish each fillet with 2 sage leaves and serve immediately.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Often sold by street vendors, this Lebanese favorite is a large lamb kebab that is marinated overnight, threaded onto a long skewer, and placed in front of a vertical grill. The meat rotates and cooks, allowing the shawarma seller to slice it and make sandwiches. Although our lighter homemade version is baked rather than skewered and grilled, the flavor is very close to that of the real thing.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb leg of lamb
                                                                  • Yes No 2 cup thinly sliced onion
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 thyme
                                                                  • Yes No 6 7 inch pita bread
                                                                  • Yes No yogurt tahini dip
                                                                  • Yes No 1/2 cup sliced red onion
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 12 slice tomato
                                                                  • Yes No 3 pickle
                                                                  • Trim fat from lamb. Combine 2 cups onion and next 6 ingredients (onion through thyme) in a large zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator 2 hours, turning occasionally. Remove lamb from bag; discard marinade.
                                                                  • Preheat oven to 350°.
                                                                  • Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Bake at 350° for 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 15 minutes. Slice lengthwise into thin strips.
                                                                  • Spread each pita with about 2 1/2 tablespoons Yogurt-Tahini Dip. Divide lamb, red onion, mint, tomato, and pickles evenly among each pita; roll up. Serve immediately.
                                                                  Cuisine:YesNolebanese
                                                                  Yields: 6servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1 3/4 lb acorn squash
                                                                  • Yes No 7 tbsp hazelnut oil
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 head frisée
                                                                  • Yes No 1 head escarole
                                                                  • Yes No 1/2 cup hazelnut
                                                                  • Preheat oven to 375 degrees. Toss squash with 1 tablespoon oil and the syrup, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 20 minutes; set aside.
                                                                  • Whisk vinegar, lemon juice, and 1/4 teaspoon salt in a bowl. Pour in remaining 6 tablespoons oil in a slow, steady stream, whisking. Season with pepper.
                                                                  • Just before serving, toss greens and squash with dressing, and arrange on a platter. Sprinkle with hazelnuts.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle

                                                                  From the Rainbow Room to the Museum of the American Cocktail, Dale DeGroff (a.k.a. the King of Cocktails) has done it all. Take this drink as a reflection of his experience—an ode to tequila. What to buy: Blood orange juice is available at gourmet grocery stores and online. Clément Créole Shrubb liqueur, from Martinique, is made up of a blend of rums flavored with spices and orange. It can be found at specialty liquor stores. Louis Roederer Cristal Brut Rosé Champagne is available at high-end liquor stores. If you can’t find it, or don’t want to splurge, try a more modestly priced sparkling wine. This recipe was featured as part of our Drinks Around the World story.

                                                                  Ingredients
                                                                  • Yes No 3/4 oz añejo tequila
                                                                  • Yes No 3/4 oz blood orange juice
                                                                  • Yes No 1/2 oz clément créole shrubb liqueur
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz cristal brut rosé champagne
                                                                  • Yes No orange
                                                                  • Yes No orange zest
                                                                  • Combine tequila, juice, and liqueur in a bar glass with ice; stir to chill.
                                                                  • Strain into a chilled champagne glass and top with rosé Champagne. Garnish with an orange twist and a flamed orange zest (if using).
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Jean-Georges Vongerichten brilliantly rethinks a classic Southeast Asian sauce not by what he adds, but by what he removes. Instead of relying on a rich curry paste, this creamy sauce combines a caramel base with just coconut milk, fish sauce and chile.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 4 chicken breast half (boneless skin-on)
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 cup unsweetened coconut milk
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 1 thai green chile
                                                                  • Yes No salt
                                                                  • Yes No 1 grapefruit
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 cup diced pineapple
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 tbsp thinly sliced cilantro
                                                                  • Yes No fleur de sel
                                                                  • In a small bowl, mix 2 teaspoons of the sugar with the coriander, cumin, turmeric, black pepper and 1/2 teaspoon of cayenne. Rub the spices over the chicken, cover and refrigerate for about 1 hour.
                                                                  • Meanwhile, in a saucepan, mix the remaining 1/4 cup of sugar with the water and bring to a boil. Simmer until an amber caramel forms, about 10 minutes. Off the heat, pour in the coconut milk and stir until the caramel dissolves. Add the fish sauce and chile, then let stand for 5 minutes. Strain the sauce and season with salt.
                                                                  • In a medium bowl, gently toss the grapefruit, lime and pineapple with a pinch each of salt and cayenne.
                                                                  • Light a grill. Rub the chicken with oil and season with salt. Grill over moderate heat, turning once, until the skin is charred and the chicken is white throughout, 12 minutes. Transfer to plates with the citrus salad and sauce. Drizzle with olive oil, sprinkle with the cilantro and fleur de sel and serve.
                                                                  Cuisine:YesNosoutheast asian
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  A pan-fried coating of ground nuts and panko yields crunchy texture. Although we loved the taste of pecans with trout, the breading would also be delicious with cod, halibut, or catfish.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup pecan halves
                                                                  • Yes No 1/4 cup panko bread crumb
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 6 oz rainbow trout fillets
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Place pecans in a mini chopper or food processor; pulse until pecans are finely ground. Combine pecans and panko in a shallow dish.
                                                                  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Dredge tops of fish in nut mixture, pressing gently to adhere. Place half of fish, breading side down, in pan; cook 4 minutes or until browned. Turn fish over; cook 4 minutes or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining fish.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4servings (serving size: 2 fillet halves)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1 wedge lemon
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz dark rum
                                                                  • Yes No 1 lemon
                                                                  • If desired, moisten the outer rim of a martini glass with the lemon wedge and coat lightly with sugar. In a cocktail shaker, stir the 1/2 teaspoon of sugar with the lemon juice. Fill the shaker with ice, add the rum and triple sec and shake well. Strain into the martini glass and, if desired, garnish with the lemon twist.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 cup orange juice
                                                                  • Yes No 2 cup sparkling wine
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No lime
                                                                  • Combine sugar and water in a large saucepan, and bring to a boil, stirring until the sugar dissolves. Remove from heat, and cool completely. Add orange juice, Champagne, and lime juice; pour into an 11 x 7-inch baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer; let stand 10 minutes. Scrape the entire mixture with a fork until fluffy, and garnish with lime wedges, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8cups (serving size: 1/2 cup)