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                                                                  Inspired by salsa cruda, or "raw sauce," this dish features a simple and delicious combination of tomatoes, chives, garlic, and balsamic vinegar.

                                                                  Ingredients
                                                                  • Yes No 5 cup chopped tomato
                                                                  • Yes No 6 1/2 tbsp chopped chives
                                                                  • Yes No 2 1/2 tbsp minced garlic
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 8 oz linguine
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 16 littleneck clam
                                                                  • Combine tomatoes, 1/3 cup chives, 1 tablespoon garlic, vinegar, 3/4 teaspoon salt, and pepper in a large bowl; let stand 15 minutes. Drain mixture in a colander over a bowl, reserving liquid.
                                                                  • While the tomatoes stand, bring 2 quarts water to a boil in a large saucepan. Add 1 tablespoon salt and pasta. Cook the pasta for 10 minutes or until al dente, and drain.
                                                                  • Heat butter, olive oil, and remaining 1 1/2 tablespoons garlic in a large skillet over low heat; cook 4 minutes or until fragrant. Increase the heat to medium-high. Add reserved tomato liquid, and bring to a boil; cook until reduced to 1/2 cup (about 6 minutes). Add clams; cover and cook 4 minutes or until shells open. Remove clams from pan, and discard any unopened shells. Add reserved tomato mixture and pasta to pan; cook for 2 minutes or until thoroughly heated. Top with the remaining chives.
                                                                  • Sustainable Choice: Because they help filter the water in which they live, clams and other bivalves are sustainable superstars.
                                                                  Yields: 4servings (serving size: about 2 cups pasta mixture and 4 clams)
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover

                                                                  Decadence abounds in each bite of these chunky candy-studded brownies full of good things you've probably got in the pantry. Prep: 22 min.; Cook: 58 min.; Other: 2 hr.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 cup french roast coffee
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 cup chopped chocolate sandwich cookie
                                                                  • Yes No 4 1.45 oz milk chocolate candy bar
                                                                  • Yes No 1/2 cup dark chocolate morsels
                                                                  • Yes No 1/2 cup white chocolate morsels
                                                                  • Yes No 1 cup pecan pieces
                                                                  • Coat a 13" x 9" pan with cooking spray. Line pan with aluminum foil, allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides. Coat foil with cooking spray; set pan aside.
                                                                  • Combine first 5 ingredients in a small bowl.
                                                                  • Beat butter and sugars at medium speed with an electric mixer until smooth; add eggs, coffee, and vanilla, beating just until blended. Add flour mixture; beat at medium speed until blended. Stir in sandwich cookie crumbs and remaining 4 ingredients.
                                                                  • Spoon batter into prepared pan, spreading evenly.
                                                                  • Bake at 325° for 55 to 58 minutes. Cool completely in pan on a wire rack. Cover and chill at least 2 hours.
                                                                  • Carefully invert brownies from pan using overlapping foil as handles; remove foil. Invert brownies again onto a cutting board. Cut brownies into squares.
                                                                  • Note: We like this technique of lining a pan with foil before baking brownies. It sure makes cutting baked brownies neat and easy.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    ghirardelli
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Hershey
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Ghirardelli

                                                                  Causa rellena is a famous Peruvian dish. It's made with mashed yellow potatoes, seasoned with aji peppers and lime, which surround a center of chicken salad, crab salad, or tuna salad. It's always beautifully presented, garnished with black olives, hard boiled eggs, and avocado. Causa is a summer dish, and often prepared in a mold, then sliced to serve. In this appetizer version, little bite size balls of mashed yellow potatoes have a hidden center of chicken salad.

                                                                  Ingredients
                                                                  • Yes No 8 1 lb yellow potatoes
                                                                  • Yes No 3 fresh yellow chile peppers
                                                                  • Yes No 3 lime
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 gloves garlic
                                                                  • Yes No 2 chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tsp prepared mustard
                                                                  • Yes No 1 avocado
                                                                  • Yes No salt and pepper
                                                                  • Yes No black olive
                                                                  • Yes No 1/3 cup diced parsley
                                                                  • Cook the potatoes in salted water until soft. Peel and mash the potatoes, and set aside. Run the potatoes through a ricer so that they are extra smooth, with no lunps. Remove the seeds from the chili peppers, and saute them in vegetable oil with the garlic until softened. Place them in a food processor or blender, along with the juice of the 3 limes, and salt/pepper to taste. Process until smooth. Stir lime/chile mixture into the mashed potatoes. Chill potatoes, uncovered for several hours or overnight. Poach the chicken in water seasoned with salt, pepper. Shred the cooked chicken, and mix with the mayonnaise and mustard. Season with salt and pepper to taste. Chill until ready to use. To shape mini causas, take about 1 tablespoon of mashed potato in the palm of your hand. Flatten the potatoes, and add about 1 teaspoon of the chicken salad to the middle. Cover chicken with a little bit more of potato, then roll it all into a smooth ball. Roll balls in chopped parsley, and serve on a plate garnished with avocado slices and black olives. Chill until ready to serve.
                                                                  Cuisine:YesNoperuvian
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  A quick marinade to spice up your shrimp.

                                                                  Ingredients
                                                                  • Yes No 16 large shrimp
                                                                  • Yes No 6 dried guajillo chiles
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1/2 cup water
                                                                  • First, you will want to Re-hydrate the chiles. Then you will take the rehydrated chiles and blend them with the lime juice, salt, garlic, and onion until the ingredients are well blended. Add the water a little at a time to create a "sauce"-like consistency. Prepare the shrimp if necessary by removing the head and the legs. You will also need to de-vein each shrimp. Place the prepared shrimp into a large bowl and drizzle the chile sauce over the top. Toss the shrimp in the sauce until well-coated. The lime juice will begin to "cook" the shrimp, so you will need to grill them as soon as possible. The easiest way to do this is to run the shrimp onto skewers and place on a medium-heat grill for 5-10 minutes or until the shrimp is thoroughly cooked and white all the way through.
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill

                                                                  The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 4 scallions, bulbs and green tops
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 lb monkfish fillets, fish to make 4 pieces
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Heat the oven to 450°. In an ovenproof pot, heat the oil over moderately high heat. Add the mushrooms and cook until starting to brown, about 3 minutes. Add the scallion bulbs, garlic, and 1/4 teaspoon each of the salt and pepper. Cook until the scallions start to soften, about 4 minutes.
                                                                  • Sprinkle the fish with the remaining 1/4 teaspoon each salt and pepper. Put the fish on top of the mushrooms and scallions and transfer the pot to the oven. Roast until the fish is just done, 10 minutes for 3/4-inch-thick fillets. Remove the monkfish from the pot and put the pot on top of the stove. Add the scallion tops and the cream to the pot. Bring to a simmer and continue simmering the sauce until it starts to thicken, 1 to 2 minutes. Serve the fish topped with the sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 thick slice bacon
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 3/4 tsp Old Bay Seasoning
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 3 cup unsalted roasted peanuts
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Preheat the oven to 325°. In a medium skillet, cook the bacon over moderate heat until crisp. Transfer to paper towels to drain, then finely chop.
                                                                  • In a medium bowl, mix the thyme, salt, Old Bay, cayenne and dry mustard. Add the peanuts, maple syrup and bacon and toss until the peanuts are evenly coated. Scrape the nuts onto a parchment paper-lined baking sheet and roast for about 30 minutes, stirring once, until the maple syrup has thickened. Let the peanuts cool completely, stirring frequently to break up any large clumps. Transfer the peanuts to glass jars or a large bowl and serve.
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  Ingredients
                                                                  • Yes No 1/4 cup sweetened flaked coconut
                                                                  • Yes No 1 cup heavy cream to a soft peak
                                                                  • Yes No 2 lb cake
                                                                  • Yes No 2 cup vanilla pudding
                                                                  • Preheat oven to 350° F. Spread the coconut on a baking sheet and toast in oven until golden, about 10 minutes, shaking the tray once about halfway through the cooking time. Remove and let cool. In a medium bowl, gently fold together the whipped cream and pudding. Slice each cake vertically in half, then slice each half horizontally into three ½-inch layers. Line an 8-by-8-inchsquare pan with 4 slices of cake to make 1 layer. Top with about 1cup of the pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture. Refrigerate for 1 hour. Garnish with the toasted coconut and serve.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    sara lee
                                                                    Brands:
                                                                  • Yes No
                                                                    Sara Lee
                                                                  Ingredients
                                                                  • Yes No 6 cup ice cube
                                                                  • Yes No 4 cup brewed coffee
                                                                  • Yes No 1 cup coffee-flavored liqueur
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No garnishes, cream, ground cinnamon
                                                                  • Process half of first 5 ingredients in a blender until smooth. Pour coffee mixture into a large pitcher. Repeat with remaining half of first 5 ingredients, and pour into pitcher. Stir half-and-half into coffee mixture, and garnish, if desired. Serve immediately.
                                                                  • Note: For testing purposes only, we used Kahlua for coffee liqueur.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8cups
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    kahlua
                                                                    Brands:
                                                                  • Yes No
                                                                    Kahlua
                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 large yellow squash
                                                                  • Yes No 3 large zucchini
                                                                  • Yes No 2 medium green bell pepper
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No 2 medium orange bell pepper
                                                                  • Yes No 2 medium yellow bell pepper
                                                                  • Yes No 1 lb green bean
                                                                  • Stir together 1 tablespoon oil, honey, and next 3 ingredients until blended. Set aside.
                                                                  • Slice squash and zucchini; cut bell peppers into 1-inch pieces, and trim green beans. Toss squash, zucchini, and bell pepper with 2 tablespoons oil. Toss green beans with remaining 1 tablespoon oil.
                                                                  • Grill squash, zucchini, and bell pepper in a grill wok, covered with grill lid, over medium-high heat (350° to 400°), stirring occasionally, 5 to 7 minutes or until vegetables are tender. Remove from wok.
                                                                  • Grill green beans in grill wok, covered with grill lid, over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender.
                                                                  • Toss vegetables with honey mixture; cover and chill 8 hours.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Greet Thanksgiving guests with a tart and tangy bourbon cocktail. Candied kumquats add a festive garnish. Also Try: Rosemary Vodka Tonics

                                                                  Ingredients
                                                                  • Yes No 3 oz sour orange juice
                                                                  • Yes No sugar, granulated
                                                                  • Yes No ice cube
                                                                  • Yes No 4 oz bourbon
                                                                  • Yes No 2 oz kumquat syrup
                                                                  • Yes No 6 candied kumquats halves
                                                                  • Moisten the rim of two rocks glasses with sour orange juice. Place sanding sugar on a shallow dish and dip rim of each glass in sugar to coat; fill glasses with ice and set aside.
                                                                  • Fill a cocktail shaker with ice; add orange juice, bourbon, and kumquat syrup. Cover and shake until well combined. Strain into prepared glasses and garnish each with candied kumquats; serve.
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  No one will miss the meat in this vegetable lasagna that’s packed with sweet and mellow roasted squash, bell peppers and onion, rich cheeses and fresh herbs.

                                                                  Ingredients
                                                                  • Yes No 4 red bell pepper
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 1 1/2 lb yellow squash
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 cup 2% low fat cottage cheese
                                                                  • Yes No 1 1/2 6 oz cup grated sharp provolone cheese
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup 2% reduced fat milk
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 9 lasagna noodle
                                                                  • Yes No 2 cup spinach
                                                                  • Yes No 1/2 2 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No basil
                                                                  • Preheat broiler.
                                                                  • To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
                                                                  • Preheat oven to 450°.
                                                                  • Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
                                                                  • Decrease oven temperature to 375°.
                                                                  • To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
                                                                  • To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
                                                                  • Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Linzer Cookies are great for the holidays and look just as good as they taste. A dough scraper, which can be purchased inexpensively at kitchen stores, makes transferring these star cutouts onto baking sheets a breeze.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1/4 cup seedless raspberry jam
                                                                  • Yes No powdered sugar
                                                                  • Beat butter at medium speed with an electric mixer; gradually add 1 cup powdered sugar, beating until light and fluffy.
                                                                  • Combine flour and next 5 ingredients; gradually add to butter mixture, beating just until blended.
                                                                  • Divide dough into 2 equal portions. Cover and chill 1 hour.
                                                                  • Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut with a 3-inch star-shaped cutter. Cut centers out of half of cookies with a 1 1/2-inch star-shaped cutter. Place all stars on lightly greased baking sheets.
                                                                  • Bake at 325° for 15 minutes; cool on wire racks. Spread solid cookies with jam; sprinkle remaining stars with powdered sugar. Top each solid cookie with a hollow star.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No one 12 lb goose, neck and giblets, visible
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 1/4 cup water
                                                                  • Yes No 1 1/2 tbsp honey
                                                                  • Yes No 1 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 2 tbsp tsp white wine
                                                                  • ROAST THE GOOSE Beginning at the neck end, work your fingers under the goose skin, snipping any fibers and sinews with kitchen scissors; work your fingers as far down over the thighs as possible. Using a sharp knife, cut halfway through the wing and leg joints to help the bird cook evenly. Generously season the goose inside and out with salt and pepper.
                                                                  • Set the goose on a rack in a heavy roasting pan, breast side up. Add the neck, gizzard, heart and 4 cups of the water to the pan. Cover the goose with foil and seal the foil all around the edge of the pan. Bring the water to a boil. Reduce the heat to low and steam for 45 minutes. Remove from the heat and let cool. Transfer the rack with the goose to a rimmed baking sheet and refrigerate uncovered overnight, until the skin is very dry, like parchment. Strain the pan juices and refrigerate. Bring the goose to room temperature before roasting.
                                                                  • Preheat the oven to 350°. In a bowl, mix the honey with the Tabasco and the remaining 1/4 cup of water. Return the rack to the pan and roast the goose for 1 hour, basting occasionally with the Tabasco mixture. Carefully turn the goose breast side down. Roast for about 30 minutes longer, basting occasionally. The goose is done when an instant-read thermometer inserted in the inner thigh registers 170°. Turn off the oven and let it cool to 160°. Transfer the goose to a heatproof platter, breast side up. Return the goose to the oven and let it rest for 20 minutes.
                                                                  • MEANWHILE, MAKE THE JUS Pour off the fat in the roasting pan. Scrape the solidified fat off the refrigerated pan juices and refrigerate for another use. Add the juices to the pan and bring to a boil, scraping up any browned bits on the bottom. Pour the juices into a small saucepan. Stir in the potato starch slurry and simmer, stirring, until slightly thickened, about 1 minute. Season the jus with salt and pepper and strain it into a gravy boat. Carve the goose and pass the jus at the table.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1 tsp chopped basil
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 3 zucchini
                                                                  • Yes No 2 large onion
                                                                  • Yes No 1 eggplant
                                                                  • Combine first 9 ingredients in a large bowl.
                                                                  • Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini and onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill for 2 hours.
                                                                  • Remove vegetables from marinade, reserving marinade. Grill, uncovered, over medium-high heat (350º to 400º) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.

                                                                  Ingredients
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 3 1 inch, 12 inch, 12 cup lengths of crusty baguette, cubes
                                                                  • Yes No 3/4 lb cherry tomato
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 19 oz canned cannellini bean
                                                                  • Yes No 1 lb fresh mozzarella cheese
                                                                  • Yes No 3/4 cup chopped basil
                                                                  • Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.
                                                                  • Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.
                                                                  • Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.
                                                                  • While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.
                                                                  • Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  • Active Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/3 cup diced onion
                                                                  • Yes No 3/4 cup long grain rice
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 2 tomatillo
                                                                  • Yes No 1/2 tsp olive oil
                                                                  • Yes No 1/4 cup chopped poblano chili pepper
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1/2 tsp ancho chile powder
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/3 cup fire roasted tomatoes
                                                                  • Yes No 1/4 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1/2 tsp chopped chipotle chile, canned in adobo sauce
                                                                  • Yes No 1/2 6 inch corn tortilla
                                                                  • Yes No 1/4 oz dark chocolate
                                                                  • Yes No 1 tbsp sliced almond
                                                                  • Yes No 1 tbsp unsalted pumpkinseed kernels, toasted
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1 lb bison flank steak
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat 1 tablespoon oil in a small saucepan over medium heat. Add 1/3 cup onion to pan; cook 3 minutes or until tender. Stir in rice; cook 4 minutes, stirring frequently. Add tomato paste, cumin, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Stir in 1 cup broth and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; stir in cilantro. Keep warm.
                                                                  • Discard husks and stems from tomatillos; chop. Heat 1/2 teaspoon oil in a large saucepan over medium heat. Add poblano, 1/4 cup onion, and tomatillos; cook 10 minutes, stirring occasionally. Stir in chile powder, 1/4 teaspoon cumin, salt, and garlic; cook 1 minute. Stir in tomatoes, 1/4 cup broth, chipotle, and tortilla; cook 5 minutes. Reduce heat; simmer 6 minutes or until vegetables are tender. Add chocolate, stirring until melted; remove from heat. Stir in ­almonds and pumpkinseeds. Place mixture in blender. Remove center piece of blender lid; secure lid on blender. Place a towel over opening in lid. Blend until smooth. Keep warm.
                                                                  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and black pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut crosswise into thin slices.
                                                                  Yields: 4servings (serving size: 1/2 cup rice, 3 ounces meat, and 1/4 cup mole)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    muir glen
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Muir Glen
                                                                  • Yes No
                                                                    Minute

                                                                  This moist, dense, rich cake contains no flour or other grains, making it appropriate for Passover. You can find kosher-for-Passover wine, vanilla, and almond extract in grocery stores this time of year or at www.kosher.com. To achieve the cake's fudgy texture, be sure to pull it from the oven when a wooden pick comes out nearly clean. You can prepare and chill the sauce a day ahead.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup kosher red wine
                                                                  • Yes No 1 lb frozen pitted unsweetened cherries
                                                                  • Yes No 1/2 cup pistachio
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No dash salt
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/8 tsp almond extract
                                                                  • Yes No 4 large egg white
                                                                  • To prepare sauce, combine the first 3 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 30 minutes). Chill.
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, place pistachios in a food processor; process until finely ground. Sprinkle ground pistachios over bottom of a 9-inch springform pan coated with cooking spray.
                                                                  • Combine 1 cup sugar and water in a medium saucepan; bring to a boil. Remove from heat; stir in chocolate and salt, stirring until chocolate melts. Add cocoa, stirring with a whisk until well blended. Add eggs, 1 at a time, stirring well after each addition. Stir in extracts.
                                                                  • Beat egg whites with a mixer at high speed until foamy. Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared pan. Bake at 350° for 25 minutes or until wooden pick inserted in center comes out nearly clean. Cool to room temperature; run a knife around outside edge. Serve with sauce.
                                                                  Yields: 12servings (serving size: 1 slice cake and 2 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Cookbook author and TV personality Joanne Weir varies the vegetables in this soothing soup with the seasons. In the spring, for instance, she'll substitute sugar snap or snow peas or fresh edamame for the frozen baby peas listed here. Since a flavorful broth is critical to a soup as simple as this, use a rich stock. If you don't have time to make your own, pick one up from a specialty food store.

                                                                  Ingredients
                                                                  • Yes No 1 cup great northern bean
                                                                  • Yes No salt
                                                                  • Yes No 3 qt chicken stock
                                                                  • Yes No 1/2 lb farfalle pasta
                                                                  • Yes No 1/2 lb asparagus
                                                                  • Yes No 1 cup frozen baby peas
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • Yes No 1 tbsp diced mint
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No 1 tsp diced oregano
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No black pepper
                                                                  • Yes No imported pecorino cheese
                                                                  • In a large saucepan, cover the beans with enough water to reach 2 inches above them and bring to a boil. Reduce the heat to moderate and simmer for 30 minutes. Add a generous pinch of salt and cook until the beans are tender, 15 to 20 minutes longer. Drain the beans.
                                                                  • In a large saucepan, bring the chicken stock to a boil. Add a pinch of salt and the farfalle pasta and cook over high heat until barely al dente, about 12 minutes. Add the asparagus pieces and beans and cook until the asparagus is crisp-tender, about 3 minutes. Add the peas, chopped parsley, mint, thyme, oregano, lemon zest and lemon juice. Simmer until the vegetables are just tender and the pasta is al dente, 2 to 3 minutes longer. Season with salt and pepper. Ladle the soup into bowls and serve, passing the cheese at the table.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 4 lemon
                                                                  • Yes No 12 1 1/2 lb baby artichoke
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3/4 cup diced red onion
                                                                  • Yes No 1/4 tsp coriander seed
                                                                  • Yes No 1/4 tsp black peppercorn
                                                                  • Yes No 2 thyme
                                                                  • Yes No 2 rosemary
                                                                  • Yes No 2 sage
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No fine sea salt
                                                                  • In a large, deep skillet, combine the water with the juice of 2 of the lemons; add the 4 lemons to the water in the skillet. Working with 1 baby artichoke at a time, snap off all of the dark green outer leaves. Using a sharp knife, slice off the top half of the leaves and peel and trim the stem. Drop the baby artichokes into the lemon-infused water.
                                                                  • Add the 1 cup of olive oil and the white wine, onion, coriander seeds, peppercorns, thyme, rosemary, sage and bay leaves to the skillet. Bring to a simmer over moderately high heat, then reduce the heat to low. Cover and simmer until the artichokes are tender when pierced with a fork, about 20 minutes. Let the artichokes cool in the cooking liquid for 30 minutes.
                                                                  • Transfer the artichokes to a work surface; discard the cooking liquid. Cut the artichokes in half lengthwise and arrange them on a platter. Drizzle the artichokes with a little olive oil, sprinkle with salt and serve warm or at room temperature.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Silly name, but what a great dish! Omega 3 refers to all the lovely goodness that you get from oily fish like red mullet, sardines and fresh anchovies, so do feel free to use any one of these, or a mixture of them. This is also great served with linguine pasta instead of couscous.

                                                                  Ingredients
                                                                  • Yes No sardines, filleted
                                                                  • Yes No olive oil
                                                                  • Yes No onions
                                                                  • Yes No 1 bulb of fennel, herby and and bulb
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 1 tsp 1 teaspoon fennel seeds
                                                                  • Yes No 1 bay
                                                                  • Yes No 2¹/₃ cups couscous
                                                                  • Yes No 1lb mixed ripe tomatoes
                                                                  • Yes No 2 anchovy fillets
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 lemons
                                                                  • Yes No 8 tbsp 8 tablespoons natural plain yogurt a of fresh mint
                                                                  • Silly name, but what a great dish! Omega 3 refers to all the lovely goodness that you get from oily fish like red mullet, sardines and fresh anchovies, so do feel free to use any one of these, or a mixture of them. This is also great served with linguine pasta instead of couscous.First of all, lay your fish out in one layer on your worktop to give you an idea of how much you are dealing with. Next get yourself a pan with a lid – ideally one that’s the right size for the fish to be spread out in one layer. This is so that it can all cook at the same time. Put your pan on the heat, add 4 or 5 tablespoons of olive oil, and slowly fry your onions, fennel, chilli, fennel seeds and bay leaf with the lid on until nice and softened. This should take about 10 minutes.Meanwhile put your couscous in a bowl and just cover it with salted, boiling water. Put to one side to soak for about 5 minutes. When the onions are sweet and soft, add the tomatoes and anchovies, stir together and carefully season to taste. Shake the pan so that the onions and tomatoes cover the bottom of the pan evenly. Dress the couscous lightly with a little olive oil and the juice and zest of one of the lemons. Sprinkle the couscous over the top of the onions and tomatoes in one even layer. Then place the fish over the top of that and finish off with a drizzle of olive oil. Place the lid on top and simmer slowly on the stove for about 12 minutes. Meanwhile, season the yogurt with salt, pepper and the remaining lemon juice and sprinkle over the reserved fennel tops. Serve the pan of fish in the middle of the table with a bowl of yogurt and let everyone help themselves. Lightly stir the fish up, check the seasoning and eat straight away.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 5 large hass avocados, and pitted
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No salt
                                                                  • In a small skillet, toast the cumin seeds over moderately high heat, shaking the skillet, until fragrant, about 30 seconds. Transfer the cumin seeds to a mortar to cool completely, then finely grind with a pestle.
                                                                  • Scoop half of the avocados into a large bowl and coarsely mash them with a fork. Stir in the lemon juice, cilantro, onion, garlic, jalapeño and ground cumin. Scoop chunks of the remaining avocados into the bowl; stir lightly with a spoon. Season the guacamole with salt and serve at room temperature or lightly chilled.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Sweet red peppers help balance the naturally salty mussels and the slightly acidic tomatoes.

                                                                  Ingredients
                                                                  • Yes No 8 oz angel hair pasta
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/3 cup diced onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 cup diced red bell pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 1 14.5 oz whole tomatoes in can
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 36 3 lb mussel
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
                                                                  • Heat oil in a large saucepan over medium-high heat. Add the onion and garlic; sauté 5 minutes or until tender. Add bell pepper, salt, and ground red pepper; sauté 2 minutes. Add tomatoes and wine; bring to a boil. Reduce heat to low, and simmer 10 minutes. Add mussels, and increase heat to medium. Cover and simmer for 7 minutes or until shells open. Discard any unopened shells. Serve mussel mixture over pasta; sprinkle with parsley.
                                                                  Yields: 4servings (serving size: 9 mussels, about 1 cup pasta, and about 2 teaspoons parsley)
                                                                  • Prep Time: 37 minutes
                                                                  • Total Time: 37 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 2/3 cup regular oats
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg white
                                                                  • Preheat oven to 325°.
                                                                  • Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
                                                                  • Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325° for 50 minutes or until center is set. Cool completely on a wire rack.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  Dress up plain chicken breasts with a low-fat white sauce flavored with green onions, garlic and thyme. Serve over steamed rice so you won’t miss any of the savory sauce.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 4 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/3 cup diced scallion
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk until smooth. Add remaining broth, garlic, and thyme; set aside.
                                                                  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 to 5 minutes or until lightly browned. Turn chicken; add 2 tablespoons green onions. Pour broth mixture over chicken; sprinkle with salt and pepper. Reduce heat, and simmer, uncovered, 15 to 20 minutes or until chicken is done, basting often.
                                                                  • Remove chicken from pan; keep warm. Bring sauce to a boil over medium-high heat. Scrape bottom and sides of pan, using a rubber spatula. Cook 2 minutes or until sauce is reduced to 3/4 cup. Pour sauce evenly over chicken, and top with remaining green onions.
                                                                  Yields: 4servings (serving size: 1 chicken breast half)
                                                                  • Prep Time: 6 minutes
                                                                  • Cook Time: 27 minutes
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    boil

                                                                  This salad is a classic fall pairing of walnuts, blue cheese, and pears, but with a twist: spiced poached fruit. The poaching liquid is also used in the dressing, for twice the spiced flavor. Game plan: Though it’s fine to toss everything together, some ingredients in the salad may get lost in the bottom of the bowl, so we opt for serving it composed (a.k.a. arranged). What to buy: Piccante blue cheese is older than the sweeter dolce variety and has a washed rind that is thicker and drier. The cheese delivers a spicy flavor and strong aroma that complement the vinaigrette. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup fruity red wine
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 medium bay leaf
                                                                  • Yes No 3 1/2 inch rosemary
                                                                  • Yes No 2 medium firm bosc pears
                                                                  • Yes No 1 tbsp poaching liquid
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 5 cup mixed escarole and frisée
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 1 1/2 oz piccante blue cheese
                                                                    For the pears:
                                                                  • Combine all ingredients except pears in a medium saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved, about 8 minutes. Meanwhile, peel pears, leaving stems intact.
                                                                  • When the poaching liquid boils, reduce heat to low and add pears, laying them on their sides so that they are almost completely submerged. Turn the pears occasionally so that they cook evenly and poach until they just give way when pierced with a knife, about 5 minutes. Remove the pan from heat.
                                                                  • Cool the pears in the poaching liquid for 20 minutes, rotate them, and leave for 20 minutes more. Remove the pears from the liquid, cut them in half, core, and cut into large dice; set aside.
                                                                    For the dressing:
                                                                  • Whisk poaching liquid, vinegar, salt, pepper, and sugar in a small nonreactive bowl. While constantly whisking, slowly drizzle in oil until completely incorporated. Season with additional salt and pepper as desired.
                                                                    To assemble the salad:
                                                                  • Place greens in a large mixing bowl, add dressing, and toss to coat.
                                                                  • Divide greens among serving plates. Top with reserved pear, walnuts, and cheese, and serve.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 5 min., Stand: 5 min., Chill: 2 hrs.

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 4 regular size tea bag
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 6 oz orange juice concentrate
                                                                  • Yes No 1 750 milliliter champagne
                                                                  • Pour 4 cups boiling water over tea bags; cover and steep 5 minutes. Remove and discard tea bags. Stir in sugar and juice concentrate, stirring until sugar dissolves. Cover and chill 2 hours.
                                                                  • Stir together chilled tea mixture and sparkling wine. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 300 gram water
                                                                  • Yes No 1/4 tsp dry granulated yeast
                                                                  • Yes No 300 gram whole wheat flour
                                                                  • Yes No 1.5 kg water
                                                                  • Yes No 1.4 kg white flour
                                                                  • Yes No 600 gram whole wheat flour
                                                                  • Yes No 5 tbsp kosher salt
                                                                  • Yes No all purpose flour
                                                                  • PREPARE THE PRE-FERMENT: In a medium bowl, mix the water with the yeast and stir until the yeast is dissolved. Stir in the flour. Cover loosely with plastic wrap and let rise at room temperature for 10 to 14 hours.
                                                                  • PREPARE THE BREAD DOUGH: In a bowl, combine the warm water with the pre- ferment: Using your hands, break up the pre-ferment until dissolved. In a very large bowl, whisk the all-purpose flour with the whole wheat flour. Using your hands, mix the dissolved pre-ferment into the flours, until a smooth dough forms. Cover the bowl with plastic wrap and let stand for 30 minutes.
                                                                  • Uncover the dough and add the salt water. Gently fold the dough over onto itself until the salt water is thoroughly incorporated. Loosely cover the dough and let rest for 1 hour; every 20 minutes, gently fold the dough up and over onto itself 4 times. Cover the dough and let stand for 3 to 4 hours.
                                                                  • Turn the dough out onto a floured work surface and cut it in half. Using a bench scraper and floured hands, gently shape the dough into 2 rounds, folding the dough under itself as necessary. Let the loaves stand on the work surface for 20 minutes and then gently fold the sides under again.
                                                                  • Line 2 large bowls with kitchen towels and generously dust the towels with rice flour. Transfer the loaves to the bowls, rounded sides down. Cover the loaves with clean towels and let rise for 4 to 5 hours. Alternatively, let the dough rise for 1 hour at room temperature, then refrigerate the loaves overnight. Let the dough come to room temperature before baking.
                                                                  • Preheat the oven to 490°. Heat 2 large enameled cast-iron casseroles or cast-iron skillets with lids for 30 minutes. Remove from the oven and dust the bottoms with rice flour. Turn the loaves into the casseroles, rounded side up, and score the tops with a sharp, thin knife. Cover the casseroles and bake the bread for 15 minutes. Reduce the oven temperature to 470° and bake for 20 minutes. Uncover and bake the loaves for 25 minutes or until the bread is richly browned. Transfer the bread to a rack; let cool before slicing.
                                                                  Yields: 2large bread loaves
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 9 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake

                                                                  Press on a flavorful crust of cracked peppercorns before placing the tuna steak on an oak plank. Char one side of plank, then flip and place the fish on the darkened, smoke-infused wood for an extra boost of flavor.

                                                                  Ingredients
                                                                  • Yes No 1 3/8 inch oak grilling plank
                                                                  • Yes No 1/4 cup low-fat mayonnaise
                                                                  • Yes No 1/4 tsp grated orange rind
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 tsp chopped chives
                                                                  • Yes No 4 6 oz, 1 inch thick bluefin tuna steaks
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp mixed peppercorns
                                                                  • Immerse and soak plank in water for 1 hour; drain.
                                                                  • Prepare grill, heating one side to medium and one side to high heat.
                                                                  • Combine mayonnaise, rind, juice, and chives; stir well with a whisk. Chill.
                                                                  • Lightly coat top of tuna with cooking spray. Sprinkle the tuna with salt; firmly press peppercorns into tuna.
                                                                  • Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat. Place tuna on charred side of plank. Cover and grill 10 minutes or until desired degree of doneness. Serve tuna with orange mayonnaise.
                                                                  Yields: 4servings (serving size: 1 steak and 1 1/2 tablespoons orange mayonnaise)
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 15 min., Cook: 20 min., Broil: 5 min. Transfer the dip to a 1- or 2-qt. slow cooker set on WARM so guests can enjoy this creamy dip throughout your party. To make it spicier, serve your favorite brand of hot sauce on the side.

                                                                  Ingredients
                                                                  • Yes No 5 slice bacon
                                                                  • Yes No 1/2 sweet onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 16 oz frozen chopped turnip greens
                                                                  • Yes No 12 oz cream cheese
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.
                                                                  • Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish. Sprinkle evenly with remaining 1/4 cup Parmesan cheese.
                                                                  • Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This time of year is made for low-key meals, with long pre-dinner sessions of rosé and nibbles on the back porch. My repertoire of easy, reliable hors d'ouevres has been expanding every day, as I find that I like to eat small bites more than big meals. Here's my latest favorite: A garlicky, pungent tapenade that you can make in literally 5 minutes.

                                                                  Ingredients
                                                                  • Yes No 12 oz pitted kalamata olive
                                                                  • Yes No 2 anchovy
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 tbsp pine nuts, untoasted
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Blend everything in a food processor until evenly combined. Serve with crackers or baguette slices. This will keep well in the refrigerator for up to 5 days.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Keep an eye on the apples while they're in the oven; baking times may vary.

                                                                  Ingredients
                                                                  • Yes No 4 8 oz medium rome apples
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 6 tbsp maple syrup
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 4 3 inch long cinnamon stick
                                                                  • Yes No 3/4 cup ricotta cheese
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 3 tbsp heavy whipping cream
                                                                  • Heat oven to 450 degrees. Peel about 1 inch of skin from tops of apples; cut a sliver off the bottom so apples will stand. Place them in a 9-inch glass pie plate. Cut 1 tablespoon of butter into 4 pieces; fill each apple core with a piece of butter, 1 tablespoon maple syrup, 1/8 teaspoon ginger, and 1 cinnamon stick. Place remaining 2 tablespoons butter and 2 tablespoons syrup in bottom of pie plate.
                                                                  • Bake apples, basting several times with pan juices, until they are golden and tender, about 35 minutes (the skin may split). Transfer apples to a serving dish; let baking juices stand to thicken, about 15 minutes.
                                                                  • Puree ricotta, confectioners' sugar, remaining 1/2 teaspoon ginger, cinnamon, and cream in a food processor. Serve 2 heaping tablespoons of ricotta cream with each apple, and drizzle with the warm syrup.
                                                                  Cuisine:YesNorome
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    puree

                                                                  flavor that contrasted nicely with a slice of provolone (we think) cheese, bitter greens, and the buttery toasted bun. We could see bits of beet, black bean, and brown rice in the mix, but no single ingredient overpowered the other. They also somehow captured that unique hamburger texture, which is greatly lacking in so very many mushy veggie burgers. The exterior was well-seared to give the burger a beautiful crunchy crust and an extra boost of smoky flavor. Then interior of the patty was soft and tender, but with enough texture that we actually felt like we were biting into something. The overall effect was, quite simply, a burger. Because our addiction was edging toward the unhealthy, we created this recipe in the spirit of the Northstar veggie burger. The key is to dice the beets very small and then cook all the ingredients until they're very tender and soft. Don't be tempted to use a food processor - that would give you the mushy texture we're trying to avoid.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup brown rice
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 1 lb large red beets
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 black beans in can
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp parsley
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No thin slice provolone cheese
                                                                  • Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Add the garlic and cook until it is fragrant, about 30 seconds. Deglaze the pan using the cider vinegar.
                                                                  • Empty the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, the beet and onion mixture, the lemon juice, the olive oil, and all the spices. Stir to combine and then taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until you see no more dry flour.
                                                                  • Heat a cast-iron skillet over the highest heat. Add a few tablespoons of olive oil - the oil should completely coat the bottom of the pan. When you see the oil shimmer and it flows easily, the pan is ready.
                                                                  • Using your hands, scoop up about a cup of the burger mixture and shape it into a patty between your palms. Set it in the pan, where it should begin to sizzle immediately. (If it doesn't sizzle, wait a minute or two before cooking the rest of the burgers.) Shape and add as many more patties as will fit in your pan. Once all the patties are in the pan, reduce the heat to medium-high.
                                                                  • Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If they break apart a little when you flipped them, just reshape them with the spatula - they'll hold together once the second side is cooked. If you're adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes.
                                                                  • Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.
                                                                  • Cooked burgers should be eaten that same day. You can also save leftover mix in the fridge for up to a week and cook just one or two burgers as you want them.
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 2 1/2 to 3 lb to 3 pound rotisserie chicken, meat
                                                                  • Yes No 2 kirby cucumber
                                                                  • Yes No 1/2 small sweet onion
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 4 flat bread
                                                                  • Yes No 1/2 cup yogurt
                                                                  • In a large bowl, combine the oil, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Fold in the chicken, cucumbers, onion, and dill. Divide the chicken mixture evenly among the flat breads and serve with the yogurt.
                                                                  Cuisine:YesNovidalia
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Sangrita Soup
                                                                   45 m
                                                                  Ingredients
                                                                  • Yes No 2 medium corn
                                                                  • Yes No 4 lb beefsteak tomato
                                                                  • Yes No 1 1/2 cup orange juice
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 1/2 tsp pure ancho chile powder
                                                                  • Yes No 1 tsp pure new mexico chile powder
                                                                  • Yes No 1 tbsp grenadine syrup
                                                                  • Yes No salt
                                                                  • Yes No 10 oil cured black olives, pitted
                                                                  • Bring a large saucepan of salted water to a boil. Add the corn and cook until crisp-tender, about 4 minutes. Drain and let cool. Cut the kernels from the cobs.
                                                                  • Meanwhile, in a food processor, puree the tomatoes until smooth. Pass the tomatoes through a food mill or a fine sieve set over a large bowl; you should have about 7 cups of juice. Stir in the orange juice, lime juice, chile powders and the grenadine and season with salt. Refrigerate until chilled, about 10 minutes.
                                                                  • Ladle the chilled soup into cups. Garnish with the olive slices and corn kernels and serve.
                                                                  Cuisine:YesNonew mexican
                                                                  Yields: 10
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  We know, Thanksgiving is all about the mashed potatoes and stuffing, so this recipe makes three times as much stuffing as is necessary to fill the onions. Just bake what remains in a buttered loaf pan alongside the onions. Oh, and it works well outside the Thanksgiving meal, too. What to buy: Salt pork can be found in most grocery stores. If you have a hard time finding it, you can use bacon instead. Game plan: For a slacker solution, start at step 4 and just make the stuffing. This recipe was featured as part of both our Thanksgiving, Southern-Style menu and our Cooking with Winter Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 6 large yellow onion
                                                                  • Yes No 1 1/2 tbsp unsalted butter
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Yes No 12 oz salt pork
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 2 tbsp minced jalapeño chili pepper
                                                                  • Yes No 2 cup pecan
                                                                  • Yes No 9 cup cornbread
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Slice bottoms (the root end) off onions in order to stabilize them. (Be careful not to cut a hole through the base.) Slice off top third of onions and discard. Peel onions.
                                                                  • Use a teaspoon to hollow out the onions, removing about 3/4 of the inside and leaving 2 to 3 outer layers intact. Scrape the inside of the onions as you would when making a jack-o’-lantern, so that the onion shells are an even thickness throughout. (Reserve the center of the onions for another use.)
                                                                  • Place onion shells in a 13-by-9-inch baking dish, dot with butter, and season well with freshly ground black pepper, salt, and cayenne pepper. Add 1/2 cup of the chicken broth and place in the oven to braise, basting occasionally by spooning the liquid over the onions, until completely tender, about 40 minutes. (If making ahead, remove the onions from the baking dish, drain off liquid, cover, and refrigerate until ready to use.) Set onions aside.
                                                                  • Meanwhile, make the stuffing: Bring a small pot of water to a boil over high heat, add salt pork, blanch for 2 minutes, drain well, and set aside. Heat a large Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat until hot. Add blanched pork and cook until golden brown, about 5 minutes. Stir in garlic and jalapeño and cook until golden brown, about 3 minutes.
                                                                  • Add pecans and toast until browned; stir in cornbread and cook another 5 minutes or until completely warmed. Season with freshly ground black pepper and add remaining chicken broth. Remove the pan from heat and mix well.
                                                                  • Divide stuffing among braised onions (fill them completely) and bake until heated through, about 10 minutes. (Place remaining stuffing in a buttered loaf pan and bake alongside onions until thoroughly heated.)
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 1 large pasta
                                                                  • Yes No 2 cup shredded mozzarella cheese
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1 1 lb, 10 oz ragu old world style sweet tomato basil smooth pasta sauce
                                                                  • Preheat oven to 350°. Toss hot rigatoni, 1-1/2 cups mozzarella, ricotta, parmesan and 1/2 jar Pasta Sauce; turn into 13- x 9-inch baking dish. Evenly pour on remaining Pasta Sauce. Bake covered 30 minutes or until heated through. Top with remaining 1/2 cup mozzarella and let stand until cheese is melted. Preparation time: 20 Minute(s) Cook time: 30 Minute(s)
                                                                  Cuisine:YesNoold world
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragu
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù
                                                                  • Yes No
                                                                    Minute

                                                                  New York City’s Death & Co. serves this gin and elderflower concoction, and we’re big fans. It’s simple to make and addictive enough that you’ll end up throwing back a few rounds. What to buy: Plymouth is an English gin. It can be found at high-end liquor stores and online. St-Germain is an elderflower liqueur that has won over bartenders. It can also be found at high-end liquor stores and online. This recipe was featured as part of our DIY

                                                                  Ingredients
                                                                  • Yes No 1 oz plymouth gin
                                                                  • Yes No 2 1/2 oz st germain elderflower liqueur
                                                                  • Yes No dash orange bitters
                                                                  • Yes No crushed ice
                                                                  • Yes No grapefruit
                                                                  • Combine the gin, St-Germain, and bitters with ice in a cocktail shaker and stir until condensation forms on the shaker. Strain over ice into a chilled cocktail glass and garnish with a grapefruit twist.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No one 15 oz, small white beans
                                                                  • Yes No 1 3 oz ready to eat chorizo link
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1/4 cup diced red bell pepper
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/8 tsp cumin seed
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 boston lettuce leaves
                                                                  • Yes No 1/4 cup pitted kalamata olive
                                                                  • Yes No 1 radish
                                                                  • Put the eggs in a small saucepan. Cover the eggs with water and bring to a boil. Remove from the heat, cover and let stand for 12 minutes. Drain and run under cold water, gently shaking the pan. Peel the eggs and pat dry.
                                                                  • Meanwhile, in a medium bowl, toss the beans with the chorizo, onion, bell pepper, parsley, oregano and cumin seeds. Add the olive oil and vinegar, season with salt and pepper and toss well. Let stand for 10 minutes.
                                                                  • Arrange the lettuce leaves in bowls and mound the bean salad on top. Scatter the olives and radish slices all around. Quarter the eggs, arrange them around the salads and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup chopped oil packed sun dried tomato halves
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 2 oz onion sandwich buns
                                                                  • Yes No 2 cup arugula
                                                                  • Preheat broiler.
                                                                  • Heat a grill pan coated with cooking spray over medium-high heat. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides evenly with 1/8 teaspoon salt and black pepper. Add chicken to pan, and cook 4 minutes on each side or until done.
                                                                  • While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.
                                                                  • Place buns, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Place 1 chicken breast half on bottom half of each bun. Add arugula to tomato mixture, and toss gently to coat. Arrange about 1/2 cup arugula mixture over each chicken breast half. Cover with tops of buns.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 lb plum tomato
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/2 cup pitted kalamata olive
                                                                  • Yes No 1/3 cup drained caper
                                                                  • Yes No 1/3 cup sliced pickled jalapeño pepper
                                                                  • Yes No four 7 oz center cut salmon fillets
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 375°. In a large saucepan, heat 1/4 cup of the olive oil until shimmering. Add the onion and garlic and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, oregano and bay leaves and cook, stirring occasionally, until the tomatoes are just beginning to break down, about 5 minutes. Stir in the olives, capers and jalapeños and simmer for 2 minutes longer. Discard the bay leaves.
                                                                  • In a large ovenproof skillet, heat the remaining 1 tablespoon of oil until shimmering. Season the salmon with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin begins to brown, about 4 minutes. Transfer the skillet to the oven and roast the fish for about 10 minutes, until slightly rare on the inside. Transfer the fish to plates, spoon the sauce all around and serve.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Sugar Cookies
                                                                   18 m

                                                                  Decorate these sugar cookies to celebrate Christmas or other occasions, or leave them plain. Large Picture of These Sugar Cookies

                                                                  Ingredients
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/3 cup vegetable shortening
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No cinnamon and sugar
                                                                  • Yes No icing
                                                                  • Beat butter and shortening together with an electric mixer. Add sugar, baking powder and a pinch of salt. Beat until well combined, scraping bowl. Beat in egg and vanilla then as much flour as you can with the electric mixer. Stir in the remaining flour. Cover and chill for 1 to 3 hours; working with 1/2 of the dough at a time, cut into desired shapes. If desired, sprinkle with colored sugar, granulated sugar, or cinnamon sugar before baking. Bake on ungreased cookie sheets at 350° for about 8 to 10 minutes, or just until edges are firm and bottoms are lightly browned. Ice when cooled, if desired. Makes about 36 cookies. Soft Sugar Cookies I Sugar Cookie Recipe Old-Fashioned Sugar Cookies Sugar Cookies II Old Fashioned Sugar Cookies Brown Sugar Nut Cookies Brown Sugar Cookies II Sugar and Spice Cookies Soft Sugar Cookies II Cookie Recipes Index Sugar Cookie Recipes Index Candy Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    slow cook

                                                                  Adobo is a Spanish word for “sauce” or “marinade.” This version—a chile marinade containing a blend of ancho, pasilla negro, and guajillo chiles, as well as onion, garlic, fresh pineapple, vinegar, and lime juice—is traditionally paired with Tacos al Pastor (pork), but is also excellent with grilled or smoked chicken or beef. What to buy: Chile negro (also called a pasilla chile or pasilla negro) is the dried version of the chilaca chile. It can be purchased at most Mexican grocers or online. Note that ancho chiles are often mislabeled as pasillas. If you cannot find chile negro, you can use ancho chiles or mulato chiles instead. Mexican oregano (a relative of lemon verbena) can be found in Latin markets or the Latin section of your supermarket. Game plan: If you can, prepare the marinade the day before. Coat the meat in it and refrigerate overnight. If you are pinched for time, you can marinate the meat for less time, but no less than 4 hours. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.

                                                                  Ingredients
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 1/2 tsp dried mexican oregano leaves
                                                                  • Yes No 5 dried guajillo chiles
                                                                  • Yes No 5 dried chiles negros
                                                                  • Yes No 2 ancho chili pepper
                                                                  • Yes No 1 1 1/2 lb, 10 oz pineapple
                                                                  • Yes No 1 cup diced white onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Place the cumin seeds in a medium frying pan or cast iron pan and toast over medium heat, shaking the pan often, until fragrant, about 2 to 3 minutes. Transfer to a spice grinder and let cool slightly. Set the pan aside. Add the cloves and oregano to the spice grinder and process to a fine powder; transfer the spice mixture to a blender and set aside.
                                                                  • Rinse the chiles under cold running water, then dry well with paper towels. Place the chiles in the pan used to toast the cumin and roast over medium heat, turning occasionally, until fragrant, about 3 to 5 minutes.
                                                                  • Transfer to a cutting board to cool. Wearing rubber gloves, cut the chiles in half lengthwise and discard the seeds and stems. Place the chiles in a medium saucepan, cover with water, and bring to a boil. Reduce the heat to medium low and simmer until softened, about 5 minutes. Remove from heat. Set aside 1/2 cup of the chile cooking liquid and let cool. Let the chiles sit in the saucepan of hot liquid for 5 minutes more. Drain the chiles and let cool.
                                                                  • Add the pineapple, onion, garlic, vinegar, lime juice, measured salt, cooled chiles, and cooled chile liquid to the blender and blend on high to a smooth purée.
                                                                  • Use as a marinade for beef, pork, or chicken. Marinate the meat at least 4 hours or up to overnight (ideally overnight). If you choose, strain the marinade through a fine-mesh strainer set over a small saucepan; discard the solids. Bring to a boil, season to taste with salt, and slather on the cooked meat just before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4 ½cups, or enough to marinate 3 pounds of meat
                                                                  • Active Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup lime juice
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 lb pork tenderloin
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 2 tbsp diced scallion
                                                                  • Yes No pineapple salsa
                                                                  • Combine first 6 ingredients in a 2-quart baking dish. Trim fat from pork. Place pork in dish, turning to coat; cover and marinate in refrigerator 1 hour, turning pork occasionally.
                                                                  • Prepare grill.
                                                                  • Remove pork from dish; discard marinade. Brush with oil. Insert a meat thermometer into thickest portion of pork. Place on a grill rack coated with cooking spray; grill 25 minutes or until thermometer registers 160° (slightly pink). Cut into 1/4-inch-thick slices. Sprinkle with cilantro and green onions. Serve with Grilled-Pineapple Salsa.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 8servings (serving size: 3 ounces pork and 1/3 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  I make this bread year-round, but it's best at Christmas because of the cranberries. This makes a lovely gift wrapped in colorful cellophane and decorated with ribbon.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 3/4 cup no sugar added canned sweet potato
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 1/4 cup margarine
                                                                  • Yes No 1 cup chopped cranberry
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine sweet potato, egg substitute, orange juice, and margarine in a bowl; add to dry ingredients. Stir just until moist. Fold in cranberries.
                                                                  • Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle almonds over batter. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1/2 cup loosely packed cilantro
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 10 large mint
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1 tsp groun black pepper
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No kosher salt
                                                                  • Yes No 8 1/2 to 3/4 inch thick, 2 1/4 lb lamb chop
                                                                  • Yes No 1 tbsp tahini paste
                                                                  • Yes No 2 tbsp water
                                                                  • In a food processor, combine the 1/2 cup of cilantro leaves with the garlic and mint and pulse until coarsely chopped. Add 1/3 cup of the lemon juice, 1 tablespoon of olive oil, the paprika, black pepper, cumin, turmeric, fennel seeds, cayenne, cinnamon and 1 teaspoon of kosher salt. Process until a paste forms. Put the chops in a baking dish, pour the marinade over them and turn to coat.
                                                                  • Light a grill or preheat a grill pan. Grill the chops over a medium-high fire for 8 minutes, turning once, until an instant-read thermometer inserted in the thickest part of a chop registers 125° to 130° for medium rare. Transfer the chops to a platter and let rest for 5 minutes.
                                                                  • Meanwhile, in a small bowl, whisk the tahini and water with the remaining 2 tablespoons of lemon juice and 1 1/2 tablespoons of olive oil. Garnish the chops with the chopped cilantro and serve with the tahini sauce.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  in his Les Halles Cookbook.

                                                                  Ingredients
                                                                  • Yes No 1/2 oz dried wild mushrooms
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 16 oz crimini mushroom (baby portobello)
                                                                  • Yes No 1 tiny sprig rosemary
                                                                  • Yes No 5 cup vegetable stock
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  Elegant Citrus Tart
                                                                   10 h 5 m

                                                                  Topping our tart are Florida-grown Ruby Red grapefruit and navel oranges and the brightest red grapefruit you can buy—the Rio Star from Texas.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sweetened flaked coconut
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2/3 cup powdered sugar
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1/4 tsp coconut extract
                                                                  • Yes No buttery orange curd
                                                                  • Yes No 9 assorted citrus fruits
                                                                  • Preheat oven to 350°. Bake coconut in a single layer in a shallow pan 4 to 5 minutes or until toasted and fragrant, stirring halfway through; cool completely (about 15 minutes).
                                                                  • Pulse coconut, flour, and powdered sugar in a food processor 3 to 4 times or until combined. Add butter and coconut extract, and pulse 5 to 6 times or until crumbly. With processor running, gradually add 3 Tbsp. water, and process until dough forms a ball and leaves sides of bowl.
                                                                  • Roll dough into a 12 1/2- x 8-inch rectangle (about 1/4 inch thick) on a lightly floured surface; press on bottom and up sides of a 12- x 9-inch tart pan with removable bottom. Trim excess dough, and discard.
                                                                  • Bake at 350° for 30 minutes. Cool completely on a wire rack (about 40 minutes).
                                                                  • Spread Buttery Orange Curd over crust. Top with citrus sections.
                                                                  • Note: To make a round tart, roll dough into a 10-inch circle (about 1/4 inch thick) on a lightly floured surface; press on bottom and up sides of a 9-inch round tart pan with removable bottom. Trim excess dough, and discard. Bake as directed.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 8servings
                                                                  • Total Time: 10 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread

                                                                  Linda Tebben combined elements of several quick-bread recipes, then added banana chips. This version is excellent spread with cream cheese. Prep and cook time: about 1 1/4 hours, plus 45 minutes to cool.

                                                                  Ingredients
                                                                  • Yes No 1 cup frozen blueberry
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 cup mashed ripe banana
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No oatmeal streusel
                                                                  • Preheat oven to 350°.
                                                                  • In a small bowl, gently mix blueberries with 1 tablespoon of the flour.
                                                                  • In another bowl, blend remaining 2 cups flour, the sugar, baking powder, baking soda, salt, and cinnamon.
                                                                  • In a third, large bowl, whisk bananas, buttermilk, butter, and egg to blend. Stir flour mixture into banana mixture just until evenly moistened; the batter will be stiff. Gently stir in blueberry mixture.
                                                                  • Spread batter level in a buttered 5- by 9-inch loaf pan. Sprinkle with oatmeal streusel and press in lightly.
                                                                  • Bake bread in preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
                                                                  • Let bread cool in pan on a rack for 10 minutes, then run a knife around edges to loosen. Invert bread onto a plate, remove pan, and turn over onto rack to cool completely, about 45 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1loaf; 10 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  The wonderfully nutty and chewy brown rice in this simple pilaf is a great source of fiber.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 small lb crimini mushroom (baby portobello)
                                                                  • Yes No 5 medium scallion
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 cup long grain brown rice
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 lime
                                                                  • Preheat the oven to 350°. In a medium skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and all but 2 tablespoons of the sliced scallions, and season with salt and pepper. Cook over moderate heat, stirring occasionally, until any liquid from the mushrooms has evaporated and the mushrooms are browned, about 8 minutes. Add the garlic and the remaining 1/2 tablespoon of olive oil and cook over moderately high heat, stirring, until the garlic is golden, about 2 minutes. Stir in the soy sauce and rice, then add the stock and water and bring to a boil. Add a large pinch each of salt and pepper.
                                                                  • Scrape the rice into a 9-inch square glass or ceramic baking dish. Cover the rice with foil and bake for 45 minutes, or until the liquid has been absorbed and the rice is tender. Let the pilaf stand, covered, for 10 minutes.
                                                                  • Squeeze the lime over the pilaf and fluff with a fork. Season with salt, garnish with the reserved 2 tablespoons of sliced scallions and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Erin McKenna developed the recipe because of a single determined customer who came to BabyCakes NYC every day asking, "Do you have scones yet?"

                                                                  Ingredients
                                                                  • Yes No 2 cup spelt flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 1/3 cup agave nectar
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 cup raspberry
                                                                  • Preheat the oven to 375°. Line a baking sheet with parchment paper. In a bowl, whisk the spelt with the baking powder and salt. Stir in the oil, agave nectar and vanilla. Stir in the hot water, then the raspberries.
                                                                  • Scoop 12 mounds of batter 1/3 cup each onto the prepared baking sheet and lightly brush the tops with oil. Bake the scones for 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.
                                                                  Yields: 12scones
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 lb carrot
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp marjoram, ground
                                                                  • Yes No 4 tsp lemon juice
                                                                  • In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, 1/4 teaspoon of the salt, the pepper, and the dried marjoram, if using. Cook, covered, stirring occasionally, for 5 minutes.
                                                                  • Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.
                                                                  • Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt, the lemon juice, and the fresh marjoram, if using.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 3 12 oz pale ale
                                                                  • Yes No 3 12 oz ginger beer
                                                                  • Yes No 4 drop angostura bitters
                                                                  • Yes No 8 slice lemon
                                                                  • Chill a 4-quart pitcher and 8 mugs or pilsner glasses in freezer about 1 hour. Once pitcher and glasses are frosty, slowly pour 3 (12-ounce) bottles chilled pale ale and 3 (12-ounce) bottles ginger beer into pitcher. Add 4 drops Angostura bitters and stir briefly to blend. Place a lemon slice in each glass and fill with shandy. Serves 8.
                                                                  Cuisine:YesNopilsner
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend

                                                                  This recipe for eggnog is from Martha Stewart's "Entertaining."

                                                                  Ingredients
                                                                  • Yes No 12 large 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 heavy cream until stiff and fold in. Sprinkle with nutmeg.
                                                                  Yields: 26
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Liven up this classic Irish boiled dinner by curing the beef yourself. Our recipe takes less time than most (3 days instead of weeks), and you can tailor the seasoning to your own taste. You’ll likely have leftovers—use them up in a Corned Beef-Potato Rösti or our larger-than-life Reuben Sandwich. What to buy: We use a whole boneless beef brisket for this recipe; you may need to special-order one from your butcher. Game plan: If you want to make this for St. Patrick’s Day, plan ahead—you will need to let the beef brine for at least 3 days before you cook it. If you want the pickled flavor to be more prominent, you can brine the beef for up to 1 week. The color will be more gray than store-bought corned beef, which is often full of nitrates and curing salt, helping keep it pink. This recipe was featured as part of our Make Your Own Corned Beef story.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 3/4 cup kosher salt
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 1/4 cup pickling spice
                                                                  • Yes No 1 5 lb beef brisket
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 3 large carrot
                                                                  • Yes No 6 medium garlic clove
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 medium green cabbage
                                                                    For the brine:
                                                                  • Combine the water, salt, sugar, and pickling spice in a large saucepan and bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and let cool to room temperature.
                                                                  • Poke several holes on all sides of the brisket with a knife or metal skewer and place in a 2-1/2-gallon resealable plastic bag. Pour the brine over the meat (making sure the meat is completely submerged), press out excess air, seal the bag, and place in a 13-by-9-inch baking dish. Refrigerate for 3 days or up to 1 week.
                                                                    For the corned beef, cabbage, and sauce:
                                                                  • Remove the beef from brine and brush off any spices that have stuck to the meat. Place in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid. Add the onion, carrots, garlic, and enough cold water to cover. Bring to a boil over high heat and then reduce to a simmer. Skim any foam that floats to the top, cover, and simmer until meat is fork tender, about 2 to 3 hours.
                                                                  • Meanwhile, combine the sour cream, horseradish, mustard, and lemon juice in a medium nonreactive bowl. Season with salt and freshly ground black pepper as needed, cover, and refrigerate until ready to serve.
                                                                  • Once the beef is fork tender, add the cabbage to the pot, cover, and cook until cabbage is easily pierced with a knife, about 10 to 15 minutes.
                                                                  • Remove the beef to a cutting board and let rest for 10 minutes. Trim fat as desired and thinly slice against the grain. Serve with vegetables and horseradish sauce.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup light mayonnaise
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 2 tsp mild curry powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 10 oz sweet potato
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Mix mayonnaise, lemon juice, onion and curry powder in a bowl and season with salt and pepper. Cover and chill until ready to serve. (Dip can be made up to 2 days in advance.)
                                                                  • Prepare a charcoal fire, let burn to a gray ash and set grill 8 to 10 inches from coals. (Or preheat a broiler and set broiling rack 8 inches from heat source.)
                                                                  • Cut sweet potatoes in half crosswise, then cut each half lengthwise and then into thirds to form fingers. Each potato should yield about 12 pieces. Place fingers in a large bowl, add oil, salt, pepper and cayenne. Toss well to coat.
                                                                  • Grill or broil fingers, turning often, until partially charred and soft enough to easily penetrate with tip of a knife, about 10 minutes. Remove to a plate and season with salt and pepper. Serve warm with curry dip.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 1/2 cup granny smith apple
                                                                  • Yes No 1/2 cup chopped dried apricots
                                                                  • Yes No 1 tsp sage
                                                                  • Yes No 2 cup cornbread stuffing mix
                                                                  • Yes No 2 3 lb boneless pork loin roast
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No spice rub
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No cider sauce
                                                                  • Melt butter in large nonstick skillet over medium heat. Add onion and pepper, and sauté 6 to 8 minutes or until tender. Add cider and next 3 ingredients, and bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat, and let stand 5 minutes. Stir in stuffing mix, and set aside.
                                                                  • Butterfly 1 pork loin by making a horizontal cut (about one-third down from top) into 1 side of pork, cutting to within 1/2 inch of other side. (Do not cut all the way through roast.)
                                                                  • Unfold top cut piece, open, and lay flat. Butterfly and repeat procedure on opposite side of remaining two-thirds portion of pork loin, beginning at top or bottom of inside cut.
                                                                  • Place pork between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a mallet or rolling pin. Rub pork loin completely with 1 tablespoon olive oil, and sprinkle both sides evenly with half of Spice Rub. Spread half of stuffing mixture on pork, leaving a 1/2-inch border. Roll up roast, and tie with kitchen string at 2-inch intervals.
                                                                  • Repeat with remaining pork loin, oil, Spice Rub, and stuffing mixture.
                                                                  • Arrange apple wedges in a single layer in the bottom of a 13- x 9-inch roasting pan. Place roasts, seam sides down, on apples.
                                                                  • Bake at 450° for 25 minutes. Reduce temperature to 425°; bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 155°. Remove from oven; let stand 15 minutes or until thermometer reaches 160° before slicing. Discard apples. Serve pork with Cider Sauce.
                                                                  • Note: For testing purposes only, we used Pepperidge Farm Cornbread Stuffing mix.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 10servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes