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                                                                  Ingredients
                                                                  • Yes No self raising flour
                                                                  • Yes No really butter
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • • Preheat your oven to 190°C/375°F/gas 5 • Put your flour into a mixing bowl • Using a coarse grater, grate your cold butter into the flour • Add a pinch of salt and pepper • Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs • Add a splash of cold water to help bind it into a dough • Divide the dough into 12 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture so if your stew looks dry - add a cup of boiling water and give it a good stir • Place the dumplings on top of your fully cooked stew and press down lightly so that they’re half submerged • Cook in the oven or on the hob over a medium heat with the lid on for 30 minutesClick here for the Beef and Ale stew recipe. The perfect ceramic mixing bowl for making dumplingsFrom Jme• from Jamie's Ministry of Food
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bind
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook

                                                                  This summer cooler is great to bring along on a picnic or to serve at a backyard party. Pour over ice, if desired.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 3 cup blackberry
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2/3 cup lime juice
                                                                  • Yes No 8 slice thin lime slices
                                                                  • Yes No blackberry
                                                                  • Place 1 cup water and 3 cups blackberries in a blender; process until smooth. Press blackberry puree through a sieve into a large pitcher; discard seeds. Add remaining 5 cups water, sugar, and juice to pitcher; stir until sugar dissolves. Place 1 lime slice and a few blackberries, if desired, into each of 8 glasses; pour about 1 cup limeade over each serving.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 good quality pork and leek sausages
                                                                  • Yes No 4 wild mushroom
                                                                  • Yes No 2 small tomatoes
                                                                  • Yes No 250 gram smoked dry cured back bacon
                                                                  • Yes No 170 gram black pudding
                                                                  • Yes No 1 420g x of baked beans
                                                                  • Yes No 2 knob butter
                                                                  • Yes No a organic, a bowl
                                                                  • Yes No salt and pepper
                                                                  • Yes No ½ thick bread
                                                                  • Preheat the grill to high. Set the oven to its lowest heat and pop 2 plates in it to keep warm.Put the sausages, mushrooms and tomatoes, scored-side up, on to a large grill pan and place under the grill, about 5cm from the heat. Cook for about 10 minutes, turning the sausages once or twice.Add the bacon and black pudding to the pan and grill for 5 minutes, turning halfway through cooking, until they are cooked and crispy. Put the baked beans in a saucepan and warm gently for 2 to 3 minutes, stirring occasionally.Place a non-stick saucepan over a low heat. Melt 1 knob of butter in the pan, add the eggs, season to taste and stir gently until just scrambled. Remove from the heat. Put the bread in the toaster, and arrange the sausages, mushrooms and tomatoes with the bacon, black pudding and beans on the warm plates. When the toast pops up, butter it, then put a slice on each plate and top with scrambled egg. Serve with HP sauce or tomato ketchup on the side, and a pot of tea.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  Inspiration for this came from me being so bored with traditional celeriac rémoulade, which is an old-fashioned French salad kind of similar to this but using grated celeriac, mustard and mayonnaise. It?s really handy to have a good peeler for this recipe. I tend to use capers in vinegar for this dish and it works really well.

                                                                  Ingredients
                                                                  • Yes No 1 celeriac
                                                                  • Yes No 1 of fresh flat leaf parsley
                                                                  • Yes No 2 anchovies
                                                                  • Yes No 2 tbsp 2 tablespoons good capers
                                                                  • Yes No 2 tbsp 2 tablespoons sweet and sour gherkins
                                                                  • Yes No 5 tbsp 5 tablespoons crème fraîche
                                                                  • Yes No 1 tbsp 1 tablespoon dijon mustard
                                                                  • Yes No 3 tbsp 3 tablespoons extra virgin olive oil
                                                                  • Yes No white wine vinegar
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Inspiration for this came from me being so bored with traditional celeriac rémoulade, which is an old-fashioned French salad kind of similar to this but using grated celeriac, mustard and mayonnaise. It’s really handy to have a good peeler for this recipe. I tend to use capers in vinegar for this dish and it works really well.Once you’ve peeled the celeriac, chuck away the skin and then carry on peeling around it, giving you long ribbons. If they break every now and again it doesn’t matter. Continue until you reach the fluffy tasteless inner core, which you should throw away. Remove and discard the chunky stalks from the parsley, then finely slice the thinner stalks and roughly chop the leaves.Put your celeriac and parsley into a large bowl and mix together with all the other ingredients. Season to taste, adding a little more vinegar if need be, then serve straight away.Try this: Put some of this salad on a plate, then cover it completely with some smoked salmon and plenty of ground black pepper.Or this: Roast a nice chicken. Allow it to cool and serve with this salad.• from Jamie's Kitchen
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    roast
                                                                  Ingredients
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 5 oz red wine
                                                                  • Yes No dash bitters
                                                                  • Yes No pinch nutmeg and cinnamon
                                                                  • Heat all ingredients in a saucepan until just under a boil. Cool slightly; then serve in a punch cup or mug.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large tomatillo
                                                                  • Yes No canola oil
                                                                  • Yes No 8 thick multigrain bread
                                                                  • Yes No low fat mayonnaise and baby arugula
                                                                  • Preheat the oven to 400° and line a rimmed baking sheet with foil. Arrange the bacon on the foil and bake for about 15 minutes, until crispy. Drain the bacon and cut in half.
                                                                  • Meanwhile, put the flour, egg mixture and cornmeal in 3 shallow bowls. Season the cornmeal generously with salt and pepper. Dip the tomato slices in the flour, then in the egg and finally in the cornmeal, pressing to help it adhere. Transfer the slices to a wax paper-lined platter.
                                                                  • In a very large skillet, heat 1/4 inch of canola oil until shimmering. Add the tomatoes and cook over moderately high heat, turning once, until golden and crisp, 5 minutes. Drain the tomatoes on paper towels.
                                                                  • Lay 4 slices of toast on a work surface and lightly spread with mayonnaise. Top with the green tomatoes, bacon and arugula. Close the sandwiches, cut in half and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 1 cup small onion
                                                                  • Yes No 1 1 3/4 lb small cauliflower
                                                                  • Yes No 2 cup low-sodium chicken stock
                                                                  • Yes No 2 1/2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 thick, 5 cup watercress
                                                                  • Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add cauliflower, stock, salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil. Cover, and reduce heat. Simmer, stirring once, until cauliflower is very tender, about 15 minutes. Remove from heat, and stir in watercress.
                                                                  • Working in batches, puree soup in a blender, filling no more than halfway each time. Return soup to saucepan; cover to keep warm. To serve, divide among 4 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  In this symbolic, traditional Greek Easter bread, dyed hard-cooked eggs are placed in the shape of a cross. Prep and Cook Time: about 1 1/2 hours, plus about 2 1/2 hours to rise. Notes: In step 4, if you don't have an electric mixer, stir in flour with a spoon until blended, then proceed to step 5. Knead at least 15 minutes. You can make this bread up to a day ahead; cover and store at room temperature (but don't eat the eggs the next day). To reheat, wrap loaf loosely in foil and bake in a 350° oven until warm, 10 to 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp anise
                                                                  • Yes No 1/4 tsp whole allspice berry
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 2 1/4 teaspoons active dry yeast
                                                                  • Yes No 3 large egg
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No 5 hard cooked eggs, dyed deep red
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • In a small pan, lightly crush anise seeds and allspice with a wooden spoon. Add 1/4 cup water and bring to a boil over high heat. Remove from heat and let steep 15 to 30 minutes, then pour through a fine wire strainer; reserve liquid and discard spices.
                                                                  • In another small pan over medium-low heat, combine butter, milk, and salt. Heat just until warm (110°; butter doesn't need to melt completely). Stir in sugar. The temperature may continue to rise even off the heat; if it gets too hot, let cool before adding to yeast mixture.
                                                                  • In the bottom of a large bowl, combine yeast and 1/4 cup warm (110°) water; let stand until yeast is dissolved, about 5 minutes.
                                                                  • Reserve 1 tablespoon of the beaten eggs; cover and chill. Add remaining beaten eggs, spice-infused water, and butter mixture to yeast mixture; stir until well blended. Stir in 2 cups flour. With a heavy-duty electric hand or standing mixer on medium speed, beat until dough is stretchy, 6 to 10 minutes, scraping it down if it rises up beaters.
                                                                  • If using a heavy-duty mixer with a dough hook, beat in 2 1/4 more cups flour on low speed until well blended. Then beat on medium speed, gradually adding just enough of the remaining 3/4 cup flour needed, until dough is smooth and no longer sticky, 6 to 10 minutes.
                                                                  • If kneading by hand, with a wooden spoon, stir in 2 1/4 more cups flour until blended. Dust board generously with some of the remaining 3/4 cup flour. Scrape dough onto the board and knead, adding just enough of the remaining flour needed to prevent sticking, until dough is smooth and no longer sticky, 10 to 15 minutes. Return dough to bowl.
                                                                  • Cover bowl with plastic wrap and let dough rise in a warm (70° to 80°) place until doubled, 1 1/2 to 2 hours.
                                                                  • Preheat oven to 350° (325° for convection heat). Punch dough down and knead briefly on a lightly floured board to release air. Shape into a smooth round and place in a buttered 10-inch cheesecake pan with removable rim at least 2 inches tall; press dough lightly to fill pan. Set 1 hard-cooked egg in the center and 4 eggs around edge, at the points of a cross. Cover pan lightly with plastic wrap and let rise in a warm (70° to 80°) place just until almost doubled, 35 to 50 minutes.
                                                                  • Brush bread with reserved beaten egg and sprinkle evenly with sesame seeds. Bake until bread is richly browned and a wooden skewer inserted in the center comes out clean, about 45 minutes. Let cool on a rack about 10 minutes, then run a knife around pan rim and remove; remove pan bottom. Let bread cool on rack at least 30 minutes. Cut into wedges to serve.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 1loaf (3 lb., including hard-cooked eggs); about 12 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Serve this creamy dish with a tossed green salad or a fruit salad.

                                                                  Ingredients
                                                                  • Yes No 4 qt water
                                                                  • Yes No 2 cup rotini pasta
                                                                  • Yes No 1 10 oz frozen chopped broccoli
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 1 1/2 6 oz cup cubed light processed cheese
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup chopped reduced fat ham
                                                                  • Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.
                                                                  • While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.
                                                                  • Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.
                                                                  Yields: 6servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    velveeta
                                                                    Brands:
                                                                  • Yes No
                                                                    Velveeta

                                                                  Bitter produce like endives, radicchio and kumquats are in peak season in winter.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup thinly sliced kumquat
                                                                  • Yes No 7 cup chopped radicchio, endives and watercress
                                                                  • Whisk olive oil with red wine vinegar and honey; season with salt and pepper. Add kumquats and chopped radicchio, endives and watercress. Toss well and serve.
                                                                  Yields: 1' style='display: block;'>
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  If you love the rich combination of coffee and chocolate, you'll find these brownies irresistible!

                                                                  Ingredients
                                                                  • Yes No butter flavored cooking spray
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/8 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 14 1 oz semisweet chocolate
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1/4 cup strongly brewed french roast coffee
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 6 oz milk chocolate
                                                                  • 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 flour and next 3 ingredients in a small bowl. Place chopped semisweet chocolate in a large bowl; set aside.
                                                                  • Combine sugar and next 3 ingredients in a saucepan; cook over medium heat, stirring constantly, until sugar and butter melt and mixture comes to a rolling boil. Remove from heat, and pour over chopped chocolate in bowl; let stand 2 minutes (do not stir).
                                                                  • Beat mixture at low speed of an electric mixer until chocolate melts and mixture is smooth. Add eggs, one at a time, beating well after each addition. Add flour mixture; beat at medium speed until well blended. Stir in vanilla, walnuts, and dark chocolate.
                                                                  • Spoon batter into prepared pan, spreading evenly. Bake at 325° for 45 to 48 minutes. Cool completely in pan on a wire rack. Cover brownies with overlapping foil; 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 into squares or diamonds.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    ghirardelli
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Ghirardelli
                                                                  Ingredients
                                                                  • Yes No 24 very thin slice pancetta
                                                                  • Yes No 12 fresh mission figs
                                                                  • Yes No 6 oz dandelion greens
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 1 oz piece parmigiano reggiano cheese
                                                                  • Yes No balsamic vinegar
                                                                  • Light a grill. Wrap a slice of pancetta around each fig half and secure with a toothpick. Grill the figs over medium heat, turning, until the pancetta is crisp all over, about 5 minutes total. Transfer to a work surface and discard the toothpicks.
                                                                  • In a bowl, drizzle the dandelion greens with olive oil until lightly coated and toss. Season the greens with salt and pepper. Arrange the greens across the grill grates and cook, turning gently, until lightly charred and wilted, about 1 minute. Transfer the greens to plates and top with the fig halves. Using a vegetable peeler, shave the cheese over the salads. Drizzle with olive oil and balsamic vinegar and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 7 oz dried udon noodles
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 6 oz firm tofu
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 3/4 lb assorted mushrooms
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 lb baby bok choy
                                                                  • Yes No 2 tbsp oyster sauce
                                                                  • Yes No 1 1/2 tbsp hoisin sauce
                                                                  • Bring a saucepan of water to a boil. Add the udon and cook until tender, 5 minutes; drain. Toss with 1 teaspoon of the canola oil.
                                                                  • Meanwhile, put the panko in a large, resealable plastic bag and crush into fine crumbs. In a shallow bowl, gently toss the tofu with the egg yolk. Transfer the tofu to the bag and coat with the panko.
                                                                  • Heat the remaining 1/2 cup of oil in a wok until just smoking. Add the tofu and stir-fry over high heat until crisp, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
                                                                  • Pour off all but 1/4 cup of the oil and return the wok to high heat. Add the mushrooms and stir-fry until lightly browned, about 3 minutes. Add the ginger, garlic and bok choy and stir-fry for 5 minutes. Add the udon and oyster and hoisin sauces and stir-fry for 2 minutes. Add the tofu and toss. Transfer to a bowl and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 10 min., Chill: 2 hr.

                                                                  Ingredients
                                                                  • Yes No 3 12 oz solid white tuna in spring water
                                                                  • Yes No 1/2 english cucumber
                                                                  • Yes No 1 large granny smith apple
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No lemon aïoli
                                                                  • Stir together all ingredients; cover and chill 2 hours.
                                                                  Cuisine:YesNotennessee
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Since the greens are eaten raw, be sure they're very tender.

                                                                  Ingredients
                                                                  • Yes No 2 pink grapefruit
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 qts, fava greens and tender sprigs
                                                                  • Yes No individual chive petals
                                                                  • Zest 1/2 grapefruit, then cut off outer peel and membrane from both grapefruit. Cut fruit into thin rounds, saving juice.
                                                                  • Combine zest, juice, oil, shallot, salt, and pepper in a bowl and stir to blend. Toss fava greens and sprigs with dressing.
                                                                  • Spoon greens onto plates and tuck grapefruit into salads. If you like, scatter flowers on top.
                                                                  • *Find at farmers' markets.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 5
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Lauren Chattman brings out the taste of the poppy seeds in this cake by soaking them in hot water. She lightly crushes the seeds in a blender before mixing them into the batter. (Recipe adapted from Cake Keeper Cakes.)

                                                                  Ingredients
                                                                  • Yes No 3/4 cup poppy seed
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 3/4 14 tbsp stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No powdered sugar
                                                                  • In a small saucepan, bring 1/2 cup of water to a boil. Remove from the heat, add the poppy seeds and cover. Let stand for 1 hour. Scrape the seeds into a blender and pulse until lightly crushed.
                                                                  • Preheat the oven to 350°. Lightly grease and flour an 8-inch square baking pan, tapping out any excess flour. In a medium bowl, whisk the 1 1/3 cups of flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the granulated sugar at medium-high speed until fluffy, about 3 minutes. Add the poppy seed mixture and beat at medium speed until just combined. Add the eggs to the batter one at a time, beating well between additions. Beat in the vanilla and almond extracts. Using a wooden spoon, stir in the flour mixture until just incorporated. Scrape the batter into the prepared pan.
                                                                  • Bake the cake for about 45 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and let cool completely, about 2 hours. Dust the cake with confectioners' sugar, cut into squares and serve.
                                                                  Yields: 8
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Barbara Adkins likes to include more contemporary items, like this white cheese-topped pizza, with her Southern-accented buffet. A couple of slices also make a nice light dinner, especially with a salad or soup.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons active dry yeast
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp yellow cornmeal
                                                                  • Yes No 2 slice center cut bacon
                                                                  • Yes No 1/2 cup thinly sliced white onion
                                                                  • Yes No 1 8 oz button mushrooms
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup skim ricotta
                                                                  • Yes No 2 cup baby arugula
                                                                  • Yes No 1/3 1 1/2 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • To prepare dough, dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Stir 1 1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
                                                                  • Place dough in a large bowl coated with cooking spray, turning dough to coat. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Punch dough down; cover and let rest 5 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
                                                                  • Preheat oven to 450°.
                                                                  • To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet, reserving 2 teaspoons of bacon drippings in pan. Crumble bacon; set aside. Add onion and mushrooms to pan; cook 10 minutes or until tender and moisture evaporates, stirring occasionally. Remove from heat; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
                                                                  • Drizzle oil over dough; sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place pan on lowest oven rack; bake at 450° for 10 minutes or until golden-brown. Remove from oven; spread ricotta evenly over crust, leaving a 1/2-inch rim. Arrange onion mixture and arugula evenly over ricotta. Sprinkle with bacon, mozzarella, and Parmesan. Bake an additional 10 minutes or until crust is lightly browned. Let stand 5 minutes before serving. Cut into wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Bake: 20 min., Stand: 5 min. Leave the mixer in the cabinet--you can mix up this dough with a spoon.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup crunchy peanut butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup firmly packed golden brown sugar
                                                                  • Yes No 2 cup all purpose baking mix
                                                                  • Yes No 1 12 oz dark chocolate morsels
                                                                  • Stir together peanut butter, eggs, and vanilla in large bowl.
                                                                  • Stir in brown sugar until combined. Add baking mix and 3/4 cup dark chocolate morsels, stirring just until moistened. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan.
                                                                  • Bake at 325° for 20 minutes or until golden brown. Remove from oven, and sprinkle evenly with remaining 1 1/4 cups dark chocolate morsels; let stand 5 minutes or until chocolate melts. Spread melted chocolate evenly over top. Cut into triangles, bars, or squares.
                                                                  • Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix and Hershey's Special Dark Chips.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 24pieces
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    bisquick
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    special dark
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Bisquick
                                                                  • Yes No
                                                                    Hershey
                                                                  • Yes No
                                                                    special dark

                                                                  A sweet-and-sour marinade typifies this west Javanese-style satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp tamarind paste
                                                                  • Yes No 1 tbsp dark brown sugar
                                                                  • Yes No 2 tsp peanut oil
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 1/2 tsp turmeric, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 3 large shallot
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 lb lamb shoulder
                                                                  • Stir tamarind and 3 tbsp. boiling water in a bowl until dissolved; pour through strainer into a food processor. Puree with sugar, oil, coriander, turmeric, salt, garlic, shallots, and ginger. Combine paste and lamb in a bowl; chill 4 hours.
                                                                  • Build a hot charcoal fire in a grill. Thread 2 pieces of lamb each on 16 skewers; grill, turning, until lightly charred, about 4 minutes.
                                                                  Cuisine:YesNoindonesian
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  The spirit of Jamaica's popular jerk sauce comes through in this superspicy, fragrant grilled chicken. To punch up the flavor even more, let the marinade sit for an additional 24 hours before adding the meat. To lower the heat, swap out Scotch bonnet chiles (among the world's hottest) for jalapeños.

                                                                  Ingredients
                                                                  • Yes No 8 scallion
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 3 scotch bonnet chiles
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/4 cup dark brown sugar
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No 2 tbsp allspice, ground
                                                                  • Yes No salt
                                                                  • Yes No 1 1/4 tsp grated nutmeg
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 cup white vinegar
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No three 4 lb chicken
                                                                  • Yes No black pepper
                                                                  • In a food processor, combine all of the ingredients except the chicken and process to a paste. Put the chicken pieces in a very large bowl and pour the marinade on top. Toss to coat the chicken thoroughly. Cover and refrigerate overnight.
                                                                  • Light a grill. Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes. Transfer to a platter and serve.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 10
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  While this is a fairly standard bread-style dressing, the addition of the sautéed apples really makes it something special. Not only does it add another layer of flavor, but also makes for a more nutritious dish. Apples and fresh sage are a natural pairing that go well with almost any roasted meat or poultry. Serve 10 Portions of Apple Cider and Sage Dressing

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 8 cup cubed plain croutons
                                                                  • Yes No 1/4 cup sage
                                                                  • Yes No 2 apple
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 350 degrees F. In a large saucepan, on medium-heat, sauté the onions and celery in 2 tablespoons of butter until they are translucent. Add the garlic and dried rosemary and cook for about 2 minutes. Do not brown the garlic. Add the apple cider and chicken broth, bring to a simmer and turn off heat. In a large mixing bowl, add the stuffing mix, the sage, and pour over the hot cider mixture. Mix with a spatula to combine. Wipe out the saucepan with a paper towel, and melt 2 tablespoons of butter over high-heat until the butter foams and begins to turn tan, add the apples and sauté until the edges slightly caramelize, about 3 minutes. Add apples to the mixing bowl and stir in until combined. Grease a glass or ceramic baking dish with 1 tablespoon of butter and spoon in the dressing. Spread evenly and bake at 375 degrees F for 35 minutes, or until the top is golden brown.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 6 oz frozen orange juice concentrate
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1/4 cup prepared mustard
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp chili powder
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No dash salt
                                                                  • Yes No 2 3 1/2 lb muscovy ducks
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No parsnip
                                                                  • Yes No parsley
                                                                  • Stir together first 10 ingredients until blended.
                                                                  • Remove leg quarters from ducks; refrigerate breasts. Sprinkle quarters with 1/4 teaspoon salt and 1/4 teaspoon pepper, and place in a deep roasting pan. Add half of juice concentrate mixture; reserve remaining mixture.
                                                                  • Bake, covered, at 275° for 4 hours or until meat pulls away from bone.
                                                                  • Sprinkle duck breasts with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
                                                                  • Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty. Place a drip pan between coals. Coat food rack with vegetable cooking spray, and place on grill. Arrange breasts, skin side up, over drip pan. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 45 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting occasionally with reserved juice concentrate mixture.
                                                                  • Turn breasts, and grill over direct heat 5 minutes or until crisp, basting occasionally with remaining juice concentrate mixture. Serve duck with Parsnip Mash. Garnish, if desired.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Time: 2 hours, plus freezing time. Store-bought ice cream works fine here, or you can make your own.

                                                                  Ingredients
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 cup packed golden brown sugar
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 pint ice cream
                                                                  • Preheat oven to 350°. In a medium pot, bring 1 in. water to a simmer. Put chocolate and butter in a medium metal bowl and set bowl over pot, being careful not to let bottom of bowl touch water. Heat until chocolate is almost completely melted, then add sugar and eggs and mix thoroughly. Sift together flour, cocoa, and salt, then add to chocolate mixture, stirring well. Pour batter into a greased 10- by 15-in. baking pan. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Let cool completely.
                                                                  • Invert brownie sheet onto a work surface and cut into 1 1/2-in. squares; arrange on pan. Freeze brownies 30 minutes. During last 5 minutes, remove ice cream from freezer to soften.
                                                                  • Working in batches, scoop 1 heaping tbsp. ice cream onto half of brownie squares. Set remaining squares, shiny side up, on top of ice cream and press gently.
                                                                  • Freeze until firm, at least 2 hours. Straighten tops of brownies and trim oozing ice cream with a paring knife if you like. Freeze, covered, up to 1 week.
                                                                  • Note: Nutritional analysis is per sandwich.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 35
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  This Turkish coffee recipe is common among Serbians ( turska kafa ), Croatians ( turska kava ), Bulgarians, Romanians and other Eastern Europeans. It is made in a special long-handled, usually copper, pot with a lip, but no lid and has kept its Turkish name - dzezva or djezva. Makes a variable amount of Serbian Coffee

                                                                  Ingredients
                                                                  • Yes No 1 1/2 demitasse cups water
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp turkish coffee
                                                                  • Place cold water and sugar in dzezva, and bring to a boil. Pour some of it off into a demitasse cup. Stir the coffee into the boiling water and let it return to a boil. Remove from heat and add water from demitasse cup, cover with a saucer and let it steep 30 seconds. Pour into demitasse cups and serve at once, or bring the dzezva into the dining room and pour the coffee in front of the guests.
                                                                  Cuisine:YesNoturkish
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.

                                                                  Ingredients
                                                                  • Yes No pastry puffs
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup raspberry jam
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Make 1 recipe large Pastry Puffs. Use a toothpick or skewer to make a 1/4-inch-wide hole in bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberry jam and brandy (if using). Transfer mixture to a large zip-top bag and snip a 1/4-inch opening in one corner. Place cut corner of bag in hole in puff and squeeze to fill puff with cream mixture. Place filled puffs, hole side down, on a rimmed baking sheet. (Refrigerate while you make the glaze.)
                                                                  • In a medium heatproof bowl, combine chocolate and corn syrup. In a small saucepan, bring remaining 1/2 cup heavy cream just to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).
                                                                  Yields: 40
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Keep warm on a cold winter's night with a steaming bowl of this delicious white chicken chili.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 cup diced onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 2 4.5 oz green chilies in can
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 15.5 oz canned cannellini bean
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 1 4 oz cup shredded monterey jack cheese
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
                                                                  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    goya
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Goya
                                                                  • Yes No
                                                                    Minute

                                                                  Don't let these gingerbread people lie out in the sun too long -- their chocolate ice-cream filling will melt. The cookies are decorated with candy-coated chocolates affixed with melted chocolate to create bikinis and swim trunks. Napkins serve as beach towels, shaded by paper parasols anchored (with marzipan) in ring candies.

                                                                  Ingredients
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3 tsp ginger powder
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1/2 cup unsulfured molasses
                                                                  • Yes No 1/3 2 oz cup candy coated chocolates
                                                                  • Yes No 1/4 cup chocolate chip
                                                                  • Yes No 2 pint chocolate ice cream
                                                                  • Whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg in a medium bowl; set aside. Put shortening and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 1 minute.
                                                                  • Mix in egg. Reduce speed to medium. Mix in vinegar and molasses. Reduce speed to low. Gradually mix in flour mixture until soft dough forms. Let stand at room temperature until slightly firm, 10 minutes.
                                                                  • Divide dough into thirds. Roll 1 piece between 2 sheets of parchment paper to just over 1/8 inch thick.Transfer parchment and dough to baking sheet. Repeat with remaining dough, stacking them on the same baking sheet. Refrigerate until firm, about 3 hours (or chill in freezer 1 hour).
                                                                  • Preheat oven to 400 degrees. Transfer 1 sheet of dough on parchment to a lightly floured work surface. Peel off 1 layer of parchment, and then pat it back into place. Flip dough; peel away second sheet of parchment, and discard. Cut out shapes using a 4-inch gingerbread-man cookie cutter, transferring to parchment-lined baking sheets as you work. Roll out scraps; repeat.
                                                                  • Bake cookies until edges are just browned, about 7 minutes. While cookies are warm, poke eyes and noses on half of them using the blunt end of a skewer. Let cool on sheets on wire racks. Repeat with remaining dough and scraps.
                                                                  • Decorate the cookies that have faces with candies, using a small amount of melted chocolate to adhere them. Let ice cream stand at room temperature until slightly softened, about 10 minutes. Spread 1/2-inch-thick layer of ice cream onto the underside of an undecorated cookie. Place a decorated cookie on top. Smooth edges using a knife or small spatula. Transfer to a baking sheet in freezer. Repeat with remaining cookies and ice cream. Freeze until set, about 1 hour, before serving.
                                                                  Yields: 15
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 2 lb large fennel bulbs, and very, fronds
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 5 oz aged pecorino
                                                                  • In a large bowl, whisk the red wine vinegar and the olive oil; season generously with salt and pepper. Add the sliced fennel, scallions, parsley leaves and shaved pecorino and toss the salad gently. Transfer the salad to plates, garnish with the fennel fronds and serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 3/4 lb pork tenderloin
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 tbsp caribbean jerk seasoning
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2/3 cup seedless blackberry preserves
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush tenderloins with oil, and rub with seasoning and salt.
                                                                  • Grill tenderloins, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.
                                                                  • Meanwhile, whisk together blackberry preserves and next 4 ingredients in a small saucepan, and cook over low heat, whisking constantly, 5 minutes or until thoroughly heated.
                                                                  • Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup apple jelly
                                                                  • Yes No 1/2 cup marmalade
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1 tbsp jalapeño chili pepper
                                                                  • Yes No 1 tbsp chopped scallion
                                                                  • Stir together all ingredients in a large saucepan over low heat until jelly and marmalade are melted and mixture is blended. Cool. Cover and chill 8 hours.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Here is a recipe for Graham Cracker Crust. It's perfect for cream and ice cream pies as well as cheesecakes. How to Make a Graham Cracker Crust with Photo Instructions

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup graham cracker
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Baking a graham cracker crust is optional. If desired, bake the crust in an oven preheated to 350 degrees F. for 8 to 10 minutes. Another way to set the crust is to refrigerate it for 30 minutes.
                                                                  Yields: 9-inch graham cracker crust
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No one 8 lb, 10 cup seedless watermelon, scooped
                                                                  • Yes No 1/2 lb feta cheese
                                                                  • Yes No 1 1/4 cup pitted kalamata olive
                                                                  • Yes No 1 small sweet onion
                                                                  • Yes No 1 cup coarsely chopped mint
                                                                  • In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.
                                                                  Yields: 12
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Cooking the rice and asparagus in the same pot of boiling water saves a little time.

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 3 1/2 oz boil in long grain rice
                                                                  • Yes No 2 1/4 cup chopped asparagus
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 1 tsp hot chili sauce
                                                                  • Yes No 1 lb extrafirm tofu
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 cup preshredded carrot
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain.
                                                                  • While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 3servings (serving size: 3 tofu pieces and 1 1/3 cups rice mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Pine nuts, currants, and zucchini liven up couscous for a versatile side dish that’s great served hot or cold. Though included as part of our camping menu, it pairs well with anything from grilled chicken to seared steak. (And is easily adapted to indoor cooking environments.) Note that a full recipe of this couscous makes much more than the 4 servings indicated—we intend for you to keep half of it to make our Campfire Couscous Salad with Bell Peppers and Mint for lunch the following day. What to buy: Israeli couscous has larger, pearl-shaped granules and is more glutinous than the smaller, more grainlike North African variety. See more camping recipes. This recipe was also featured as part of our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp vegetable oil
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No chef's salt and pepper mix
                                                                  • Yes No 3 cup dry israeli couscous
                                                                  • Yes No 4 1/2 cup water
                                                                  • Yes No 1 thyme
                                                                  • Yes No 2 1/2 cup medium zucchini
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 3 tbsp zante currants
                                                                  • Heat 2 tablespoons of the vegetable oil in a medium saucepan placed on a camping stove set to medium heat. When the oil shimmers, add garlic and season well with several pinches of salt and pepper mix. Cook, stirring occasionally, until garlic is softened but not browned.
                                                                  • Add couscous and stir to coat with oil. Cook, stirring frequently, until couscous is golden brown and toasted, about 5 minutes.
                                                                  • Add water and thyme sprig and bring to a simmer. Cover the pan and reduce heat to medium low; simmer until couscous is tender and water is absorbed, about 8 minutes. Remove from heat and stir in zucchini; return the lid to the pan. Allow to sit 5 minutes or until zucchini is tender.
                                                                  • Stir in pine nuts, currants, and remaining 2 tablespoons oil. Taste couscous and, if necessary, season with more salt and pepper mix.
                                                                  Cuisine:YesNoisraeli
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Spinach souffle is lightened with a bechamel sauce made with skim milk, bound with egg yolks, and given volume with beaten egg whites; it is airy when served right away and similar to a quiche when cooled.Return to Healthy Spinach Menu.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp bread crumb
                                                                  • Yes No 10 oz spinach
                                                                  • Yes No 4 tsp unsalted butter
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup non-fat milk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 whole egg
                                                                  • Yes No 1 2 oz cup grated parmesan cheese
                                                                  • Yes No 2 large egg white
                                                                  • Yes No pinch cream of tartar
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400 degrees. Position rack in the center of the oven. Coat a 2-quart souffle dish or 6 individual (8-ounce) dishes with cooking spray. Coat with bread crumbs. Tap out excess; set aside.
                                                                  • Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch of water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into ice bath to stop cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
                                                                  • Melt the butter in a small saucepan over medium heat. Whisk in flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
                                                                  • In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
                                                                  • Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth.
                                                                  • Using a rubber spatula, transfer one- third of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into prepared dish or dishes.
                                                                  • Place souffle in oven, and reduce heat to 375 degrees. Bake until puffed and golden, 20 to 30 minutes. Serve.
                                                                  Cuisine:YesNofrench
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Tabbouleh Recipe
                                                                   1 h 30 m

                                                                  This light, healthy dish found across the Mediterranean is the ideal summer salad. While pine nuts and sumac are not traditional, they add extra crunch and a lemony zip. Serve this tabbouleh alongside some lamb meatballs for a tasty dinner. What to buy: You can find ground sumac in Middle Eastern markets or by mail from Kalustyan’s.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 cup grind bulgur
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup diced flat leaf parsley
                                                                  • Yes No 1/2 cup diced mint
                                                                  • Yes No 5 medium scallion
                                                                  • Yes No 4 1 3/4 cup medium roma tomato
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp sumac
                                                                  • Yes No 1 medium romaine lettuce
                                                                  • Combine the water and measured salt in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Add the bulgur, stir to combine, and remove the pan from heat. Cover and let sit until the bulgur is tender, about 15 minutes. Drain well through a fine-mesh strainer, pressing out the excess liquid, and place the bulgur in a large bowl. Let cool to room temperature.
                                                                  • Meanwhile, place 2 teaspoons of the oil in a small frying pan, add the pine nuts, season with salt and pepper, and stir to coat. Toast the nuts over medium heat, stirring occasionally, until they’re golden brown and fragrant, about 3 to 5 minutes. Remove the pan from heat and set aside until cooled.
                                                                  • Add the parsley, mint, scallions, tomatoes, and cooled pine nuts to the cooled bulgur and stir to combine.
                                                                  • Place the lemon juice, remaining 1/2 cup oil, and sumac in a small, nonreactive bowl and whisk until combined. Add the dressing to the bulgur mixture and stir to combine. Taste and season with salt and pepper as needed. Cover and refrigerate for at least 15 minutes or up to 6 hours.
                                                                  • When ready to serve, prepare the lettuce leaves. Discard any tough or bruised outer leaves and cut off and discard the stem end. Separate the leaves and cut each leaf in half crosswise. Wash and dry thoroughly. Line a large serving plate with the lettuce leaves. Drizzle the tabbouleh with olive oil, if desired, and toss to combine. Spoon onto the lettuce leaves and serve.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 5servings
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    wash
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Let ground beef stand at room temperature for 10 minutes before grilling.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground sirloin (beef)
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup pickled jalapeño pepper
                                                                  • Yes No 6 1/4 inch thick slice pineapple
                                                                  • Yes No slice toppings, avocado slices, fresh cilantro sprigs
                                                                  • Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients gently. Stir minced jalapeño peppers into meat mixture. Shape mixture into 6 (5-inch) patties.
                                                                  • Grill, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Grill pineapple slices over medium-high heat 1 to 2 minutes on each side. Serve burgers on Homemade Hamburger Buns. Top each burger with Cilantro-Jalapeño Cream, grilled pineapple, avocado slices, and a fresh cilantro sprig.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 orange
                                                                  • Yes No 2 lime
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 3 tbsp chopped basil
                                                                  • Yes No 60 large shrimp
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No garnishes, additional lime and orange zest
                                                                  • In a large bowl, combine zest of 2 oranges and 2 limes, olive oil, and chopped fresh basil. Add shrimp, kosher salt, and black pepper; refrigerate for 30 minutes. Remove shrimp from oil; discard oil. Grill shrimp over medium heat until opaque and slightly charred (about 2 minutes per side). Garnish, if desired.
                                                                  Yields: 30servings (serving size: 2 shrimp)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill

                                                                  This stuffing is loaded with sweet prunes, tart apples, and savory sausage—a perfect accompaniment to roasted meats, especially goose. This recipe was featured as part of our story on The Last Kodachrome Christmas.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb unsliced white bread
                                                                  • Yes No 1/2 cup dry vermouth
                                                                  • Yes No 1 lb pitted prune
                                                                  • Yes No 1/2 lb sweet italian sausage
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 medium yellow onion
                                                                  • Yes No 1 tsp sage, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 medium celery rib
                                                                  • Yes No 2 medium granny smith apple
                                                                  • Yes No 3 large egg
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Remove the crust from the bread. Cut the bread into 1/2-inch cubes and place on a baking sheet. Spread into an even layer and bake until light golden brown and dry to the touch, stirring halfway through, about 10 minutes total. Set aside to cool.
                                                                  • Meanwhile, heat the vermouth in a medium saucepan over medium heat until simmering. Add the prunes and simmer, stirring occasionally, until the vermouth has been absorbed, about 2 minutes. Transfer to a large bowl and set aside.
                                                                  • Heat a large frying pan over medium-high heat until hot, about 2 minutes. Add the sausage and, using two forks, break it into very small pieces, adjusting the heat if the sausage is browning too quickly. Cook, stirring occasionally, until no longer pink, about 4 minutes. Using a slotted spoon, transfer the sausage to the bowl with the prunes.
                                                                  • Set the pan back over medium-high heat and add the butter. Once the butter foams, add the onions, sage, salt, and pepper and cook until the onions are softened, stirring occasionally and scraping up the browned bits from the bottom of the pan, about 6 minutes (adjust the heat if the onions are browning too quickly). Add the celery and cook, stirring occasionally, until starting to soften, about 6 minutes. Add the apples and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer the mixture to the bowl with the prunes and sausage. Add the toasted bread cubes and the eggs and stir to combine. Taste and season with additional salt, pepper, and sage as desired.
                                                                  • If using to stuff a turkey or goose, do not bake and cool to room temperature before stuffing the bird. If baking separately, transfer to a 13-by-9-inch baking dish and bake uncovered until golden brown on top, about 35 to 40 minutes.
                                                                  Yields: 11servings (12 cups)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb rutabaga
                                                                  • Yes No 1 1/2 lb turnip
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Preheat the oven to 400°. Divide the rutabagas, turnips and carrots between 2 large rimmed baking sheets. Drizzle 1 tablespoon of the oil over each sheet of vegetables and toss well. Spread the vegetables out in an even layer and season with salt and pepper. Roast until lightly browned and tender, about 40 minutes. Drizzle 1 tablespoon of the vinegar over each pan of vegetables and toss well. Roast until sizzling, about 3 minutes longer.
                                                                  • Meanwhile, in a small skillet, bring the chicken broth and maple syrup to a boil over high heat. Boil until reduced to 1/4 cup, about 20 minutes. Remove from the heat and whisk in the butter.
                                                                  • Transfer the root vegetables to a warmed bowl. Add the maple glaze and toss well. Serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 cup stone ground cornmeal
                                                                  • Yes No 4 tsp salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No eight 7 to 8 oz striped bass fillets
                                                                  • Yes No vegetable oil
                                                                  • MAKE THE TARTAR SAUCE: In a small bowl, whisk the mayonnaise and buttermilk. Fold in the Green Tomato Pickles, season the sauce with salt and pepper and refrigerate until chilled.
                                                                  • PREPARE THE FISH: Put the butter- milk and flour in 2 separate pie plates. Whisk the cornmeal into the flour along with the salt and pepper. Dip the fish fillets on both sides in the buttermilk, allowing the excess to drip back into the pie plate. Dredge the fish in the flour mixture, pressing to help it adhere. Transfer the fish to a baking sheet.
                                                                  • Heat 1/4 inch of vegetable oil in each of 2 large skillets until shimmering. Sprinkle the fish with more of the flour mixture and add the fillets to the skillets, skin side up. Cook over moderately high heat, turning once, until golden and cooked through, 5 to 6 minutes. Drain the fish on a paper towel-lined baking sheet. Serve right away, with the tartar sauce.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Inspired by McDonald’s McGriddle, this breakfasty corn dog has the winning sweet-savory combination of juicy breakfast sausage links dipped in a maple syrup-cornmeal batter and deep-fried to golden brown perfection. Serve extra maple syrup on the side for dunking. Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe. Candy-apple craft sticks give these breakfast corn dogs an authentic state-fair feel. Look for them next to the apples in the produce section of the grocery store or order them online. If you can’t find them, use 6-inch wood skewers or wood coffee-stirrers instead. Game plan: The fried breakfast corn dogs can be frozen for up to 2 weeks. To reheat, place them on a baking sheet and bake in a 350°F oven for 20 minutes or until heated through. This recipe was featured... read more Inspired by McDonald’s McGriddle, this breakfasty corn dog has the winning sweet-savory combination of juicy breakfast sausage links dipped in a maple syrup-cornmeal batter and deep-fried to golden brown perfection. Serve extra maple syrup on the side for dunking. Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe. Candy-apple craft sticks give these breakfast corn dogs an authentic state-fair feel. Look for them next to the apples in the produce section of the grocery store or order them online. If you can’t find them, use 6-inch wood skewers or wood coffee-stirrers instead.

                                                                  Ingredients
                                                                  • Yes No 14 12 oz small breakfast sausage links
                                                                  • Yes No 2 qt vegetable oil
                                                                  • Yes No 14 candy apple craft sticks
                                                                  • Yes No 1 medium ground yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack over a baking sheet; set aside.
                                                                  • Cook the sausages according to the package directions. Place on a paper-towel-lined baking sheet and set aside to cool.
                                                                  • Pour the oil into a Dutch oven or a large, heavy-bottomed pot. Heat over medium-high heat until the oil temperature reaches 360°F on a deep-frying/candy thermometer.
                                                                  • Meanwhile, insert a craft stick lengthwise into each sausage (try to keep the stick aligned in the center of the sausage), leaving about 2 inches of the stick exposed at the bottom; set aside.
                                                                  • When the oil is almost ready (about 325°F), whisk the cornmeal, flour, baking powder, and salt together in a medium bowl. Whisk the milk, eggs, maple syrup, and sugar together in a large bowl until combined and the sugar has dissolved. Add the cornmeal mixture to the milk mixture and stir with a rubber spatula just until a smooth batter forms. Pour some of the batter into a tall, narrow container or drinking glass, leaving 1 inch of room at the top.
                                                                  • When the oil is ready, evenly dip a sausage into the glass of batter by holding the stick and rotating the sausage as needed until it’s completely covered with batter. Immediately place into the hot oil. Repeat with 3 more sausages. Fry, turning occasionally, until light golden brown all over, about 3 minutes. Using tongs, transfer the breakfast corn dogs to the wire rack on the baking sheet and place in the oven.
                                                                  • Repeat with the remaining sausages, working with 4 at a time, refilling the glass with batter as needed, and letting the oil return to 360°F between batches. (When you reach the last few sausages, you may need to tilt the glass sideways while rotating the sausages to evenly coat them with batter.) Serve immediately with maple syrup for dipping.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 14pieces
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Fresh lump crab is the gold standard, but can be quite pricey. Alternatives include refrigerated, pasteurized cans or shelf-stable cans and pouches; these versions have smaller pieces, so if using, finely chop the peppers and mangoes so they don't overpower the crab.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped orange bell pepper
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 4 cup chopped mango
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1/4 cup ricotta cheese
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No 1/3 cup chopped roasted cashew nuts
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Sauté bell pepper in hot oil 2 to 3 minutes or until crisp-tender.
                                                                  • Process sautéed bell pepper, 2 cups chopped mango, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.
                                                                  • Combine pureed mango mixture, green onions, remaining diced mango, and crab. Sprinkle with cashews and cayenne pepper.
                                                                  Yields: 3cups
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 3 minutes
                                                                  • Total Time: 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle

                                                                  Three different types of cheese, plus sour cream and egg yolks, make this recipe from chef Ben Vaughn of Restaurant Grace in Memphis especially rich.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb penne pasta
                                                                  • Yes No 3 cup heavy whipping cream
                                                                  • Yes No 1/4 cup diced sweet onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No one 10 oz goat cheese
                                                                  • Yes No 6 oz sharp white cheddar cheese
                                                                  • Yes No 1 parmigiano reggiano cheese
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 1/2 tsp grated lemon zest
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 3 large egg yolk
                                                                  • Preheat the oven to 400° and butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta; return it to the pot.
                                                                  • Meanwhile, in a large saucepan, bring the cream to a simmer with the onion and garlic. Transfer 1 cup of the cream to a bowl and whisk in the flour; return the mixture to the saucepan. Whisk over moderate heat until thickened, 5 minutes. Remove from the heat and whisk in the goat cheese, cheddar and half of the Parmigiano until melted. Whisk in the sour cream, parsley, thyme and zest and season with salt and white pepper. In a bowl, gradually whisk 1 cup of the sauce with the egg yolks, then whisk the mixture into the saucepan.
                                                                  • Pour the sauce over the pasta and stir to coat. Spread the pasta in the cast-iron skillet and sprinkle with the remaining Parmigiano. Bake for about 45 minutes, until bubbling and golden. Let the mac and cheese rest for 15 minutes, then serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 1/4 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No pinch black pepper
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp molasses
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 7.5 oz marshmallow creme
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Preheat oven to 350°F and line 2 large rimmed baking sheets with parchment. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves and pepper until well combined. Stir buttermilk and vanilla in a small bowl.
                                                                  • In a large bowl, using an electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 3 minutes. Add egg and molasses, beating until well combined. Reduce speed to low and beat in half of flour mixture until just combined. Beat in buttermilk mixture, then remaining flour mixture, beating until smooth. Using a small ice cream scoop or a couple of tablespoons, drop 2-tablespoonful-size mounds of batter at least 2 inches apart on baking sheets. Bake for 11 to 13 minutes, switching baking sheets from top to bottom halfway through, until cookies are puffed and spring back when lightly touched. Let cool on sheets on a wire rack for 5 minutes, then transfer cookies to racks to cool completely.
                                                                  • Make filling: In a large bowl, using an electric mixer on medium speed, beat all ingredients together until smooth, about 3 minutes. Chill bowl in refrigerator 15 minutes.
                                                                  • Spread about 2 tsp. filling on flat side of half of cookies. Press flat sides of remaining cookies onto filling.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 15pies (serving size: 1 pie)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 13 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Soaking the shredded potatoes in cold water keeps them from turning gray before cooking. It also rinses off some of the starch. Drain and pat them dry, so they won't stick to the cast-iron skillet.

                                                                  Ingredients
                                                                  • Yes No 3 8 oz, 3 cup baking potato
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.
                                                                  • Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.
                                                                  • Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining 1/4 tsp. salt.
                                                                  • Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately.
                                                                  • *3 cups firmly packed frozen shredded potatoes may be substituted, omitting Step 1.
                                                                  • Veggie Confetti Frittata: Prepare recipe as directed through Step 2, sautéing 1/2 (8-oz.) package sliced fresh mushrooms with bell peppers and onion. Remove from heat, and stir in 1/4 cup sliced ripe black olives, drained, and 1/4 cup thinly sliced sun-dried tomatoes in oil, drained. Whisk together eggs, pepper, and remaining 1/4 tsp. salt; whisk in 1/2 cup (2 oz.) shredded Swiss cheese. Pour egg mixture over potato mixture in skillet. Bake at 350° for 9 to 10 minutes or until set. Cut into wedges, and serve immediately. Makes 6 servings. Prep: 20 min., Stand: 5 min., Cook: 16 min., Bake: 10 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  F&W's Grace Parisi likes the sweetness of the mango chutney in this sandwich.

                                                                  Ingredients
                                                                  • Yes No 8 slice pumpernickel bread
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup mango chutney
                                                                  • Yes No 1/2 granny smith apple
                                                                  • Yes No 8 oz sharp cheddar cheese
                                                                  • Yes No 8 oz virginia ham
                                                                  • Spread the bread with the butter and arrange, buttered side down, on a work surface. Spread each slice with the mango chutney. Top half of the slices with the apple, cheddar and ham and close the sandwiches.
                                                                  • Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, about 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No mixed red and yellow cherry tomatoes
                                                                  • Yes No good black olives
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 1 tbsp 1 tablespoon red wine vinegar
                                                                  • Yes No a of fresh lemon basil
                                                                  • Yes No a of fresh marjoram
                                                                  • Yes No 10 tbsp 10 tablespoons extra virgin olive oil
                                                                  • Yes No linguine
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • A really simple, quick and amazingly tasty pasta dish which always hits the spot and will impress your mates. Try baking some fish filets over the herby tomatoes... it's fantastic.In a large bowl, scrunch the tomatoes with your hands to slightly mush them. Mix in the olives, garlic and vinegar. Tear in the basil and marjoram leaves and pour in the olive oil. Allow to sit for 10 minutes. Cook your pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes. Call your guests around the table, then taste the juice at the bottom of the bowl and adjust the seasoning if you feel it needs it. Serve right away.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This top-rated salmon recipe gets its flavor from the tangy brown sugar-bourbon marinade and the sprinkle of sesame seeds.

                                                                  Ingredients
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 6 tbsp bourbon
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 8 6 oz, 1 inch thick salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 tsp sesame seed
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Combine the first 8 ingredients in a large zip-top plastic bag; add salmon fillets. Seal bag, and marinate in refrigerator 30 minutes, turning bag once. Remove fillets from bag; discard marinade.
                                                                  • Preheat broiler.
                                                                  • Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork. Sprinkle each fillet with 1/2 teaspoon sesame seeds and 1 tablespoon onions.
                                                                  Yields: 8servings (serving size: 1 fillet)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fillet

                                                                  This kielbasa-cheese bread recipe is quick and easy because it starts with a hot-roll mix and requires no kneading. Polish tylzycki, kurpianka, morski or any other semi-hard or hard cheese like Swiss, Emmentaler, Gruyere, or Parmigiano Reggiano can be used. And if smoked Polish sausage isn't available, smoked Hungarian sausage, salami or pepperoni certainly can be substituted. This bread is a natural for sandwiches or with butter, accompanying soup or a main course. View this larger image of kielbasa-cheese bread. Makes 1 large loaf Easy Kielbasa-Cheese Bread Recipe

                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 16 oz hot roll mix
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup grated semi hard cheese of choice
                                                                  • Yes No 1 cup chopped polish smoked kielbasa
                                                                  • Yes No 2 tbsp butter
                                                                  • Pour warm water into a medium bowl. Sprinkle yeast from hot roll mix over water and stir until dissolved. Add beaten egg and mix well. Blend in flour from roll mix, cheese and sausage. Continue blending until a sticky dough ball forms. Leave dough in the same bowl, cover with greased plastic wrap and let rise until doubled. Punch down dough and transfer to a lightly floured surface. Form dough into an oblong loaf and place on a parchment-lined pan. Cover with greased plastic wrap and let rise until doubled. Heat oven to 400 degrees. Brush top of bread with melted butter. Bake 30 minutes or until an instant-read thermometer registers 190 degrees. Remove from oven and transfer to a rack to cool completely before slicing.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake

                                                                  Dark green poblano chiles have mild to moderate heat. The darker the chile, the more fiery it will be.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb poblano chili pepper
                                                                  • Yes No 1 oz baguette
                                                                  • Yes No 1/4 cup 1% low-fat milk
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 lb ground turkey breast
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp canola mayonnaise
                                                                  • Yes No 4 1 1/2 oz hamburger bun
                                                                  • Yes No 4 slice tomato
                                                                  • Yes No 4 greens
                                                                  • Preheat grill to medium-high heat.
                                                                  • Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.
                                                                  • Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
                                                                  • Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 4servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  If you can't find mache (lamb's lettuce), you can substitute endive leaves. This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."

                                                                  Ingredients
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No pinch black pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 6 cup baby arugula
                                                                  • Yes No 1 head radicchio
                                                                  • Yes No 2 cup endives, leaves
                                                                  • Yes No 1 cup grape tomato
                                                                  • Whisk lemon juice, salt, and pepper in a small bowl. Gradually add oil, whisking constantly until emulsified.
                                                                  • To serve, toss arugula, radicchio, mache, and tomatoes in a large, chilled bowl with just enough dressing to lightly coat.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat

                                                                  Tender squid shine with just a handful of ingredients and a few minutes on the stove. Serve with lemon wedges for acidity and crusty bread for sopping up any leftover garlic-butter sauce. For a behind-the-scenes look at the Brombergs’ cooking philosophy, check out their Q&A with CHOW

                                                                  Ingredients
                                                                  • Yes No 1 lb squid, bodies
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tsp diced garlic
                                                                  • Yes No 1 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 lemon
                                                                  • Pat squid dry with a paper towel.
                                                                  • Heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook). Season with additional salt and pepper, and serve with lemon wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Any sweet dessert wine may be substituted for the Beaumes-de-Venise, a naturally sweet white wine that comes from the Rhone area of France.

                                                                  Ingredients
                                                                  • Yes No 2 cup beaumes de venise
                                                                  • Yes No a mixture of melons
                                                                  • Chill the wine until it is extremely cold, at least three hours.
                                                                  • Divide the melon cubes among four decorative serving glasses. Pour 1/2 cup wine over each glass of melon, and serve immediately.
                                                                  Cuisine:YesNorhone
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  Looking for a Thai sauce to use as a marinade, glaze, stir-fry sauce, or dip? Try this tangy Thai sauce recipe! Great over chicken, pork, fish, shrimp and shellfish as well as tofu, this Thai sauce also makes an incredible marinade and dipping sauce. A balance of sweet and sour, spicy and salty, this sauce imbues foods with loads of flavor without adding a lot of extra calories. Also wonderful for grilling, well, nearly anything! ENJOY!

                                                                  Ingredients
                                                                  • Yes No 1/2 cup rice vinegar
                                                                  • Yes No 1/3 cup brown sugar
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 red chili pepper
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Place all ingredients in a sauce pan or pot. Stir and bring to a boil.
                                                                  • Reduce heat to medium-low. Simmer 10-15 minutes, stirring occasionally. Sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy. (Note: Depending what kind of vinegar you use, the smell as the vinegar burns off can be quite pungent, although rice vinegar is milder than other types).
                                                                  • When sauce has been reduced by 1/3, remove from heat. Taste-test and adjust according to your liking. For a sweeter sauce, add a little more sugar. If not spicy enough, add more chili. If not salty or flavorful enough, add a splash more fish sauce.
                                                                  • Use right away, or refrigerate until needed. This sauce stores well in the refrigerator for up to 3 weeks. This sauce makes a terrific marinade for chicken, pork, beef, fish, or shrimp, or use it as a dip or condiment. For recipe ideas, see links below recipe. ENJOY!
                                                                  Cuisine:YesNothai
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    lee kum kee
                                                                    Brands:
                                                                  • Yes No
                                                                    Lee Kum Kee
                                                                  Ingredients
                                                                  • Yes No 1 10 oz slice frozen peach slices
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 cup vanilla ice cream
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Blend peaches and milk in blender until peaches are in small pieces. Add ice cream, maple syrup and vanilla; blend until smooth (shake will be thick but will thin as it warms). Pour into 2 glasses (garnish with whipped cream, if desired).
                                                                  Yields: 2
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour

                                                                  Tomato Bruschetta is one of the world's great recipes for enjoying fresh ripe tomatoes. The way the sweet juices soak into the garlicky toasted bread is irresistible. You can add countless ingredients into a Bruschetta topping, but this classic recipe lets the tomatoes be the star. Makes 8 Fresh Tomato Bruschettas

                                                                  Ingredients
                                                                  • Yes No 4 large tomato
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 clove garlic, one, one
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 8 basil
                                                                  • Yes No 8 slice day old italian bread
                                                                  • Bring a pot of water to a boil. Cut a small X on the bottom of each tomato with a sharp knife, and add to the boiling water for just 15 seconds. Carefully remove with a strainer or slotted spoon, and put in a bowl of ice-cold water. When cool, peel off the skin, cut in half, squeeze out and discard the seeds. Dice the tomatoes, and add to a mixing bowl. To the tomatoes add; 1/2 of the extra virgin olive oil, 1 minced garlic clove, vinegar, sugar, salt and black pepper, red pepper flakes, and basil. Toss and chill until needed. Brush the bread slices with the remaining oil, and toast on both sides under a medium broiler, until browned. While still warm, rub each slice with one of the garlic cloves. Arrange the slices on a plate, and spoon over the tomato mixture. Top with more salt and fresh ground black pepper if desired.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    rub

                                                                  Pink Lady apples are a good choice in this recipe because they maintain their shape and texture when cooked. Roasting everything together makes for a simple weeknight meal. You can substitute red, napa, or Savoy cabbage for the green in this dish. PLAN AHEAD: Make Friday night's pasta dinner a snap by roasting its cauliflower with Wednesday's batch. Simply refrigerate it in an airtight container, and it will be ready when you are.

                                                                  Ingredients
                                                                  • Yes No 4 2 lb bone in, skin on chicken thighs
                                                                  • Yes No 1/2 head green cabbage
                                                                  • Yes No 4 sprig thyme
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 thick inch cameo apples, and 1/2 inch
                                                                  • Preheat oven to 450 degrees, with racks in upper and lower thirds. Place chicken, cabbage, thyme, and half the cauliflower on a rimmed baking sheet and place remaining cauliflower on another sheet. Drizzle each with 1 tablespoon oil and season with salt and pepper. Place sheet with chicken on top rack and cauliflower on bottom. Cook until cauliflower is tender, 20 minutes, stirring twice.
                                                                  • Remove both sheets from oven. Let sheet of cauliflower cool, then transfer cauliflower to an airtight container and reserve for Friday. Add apples to sheet with chicken and remaining cauliflower and return to oven. Cook until chicken is cooked through and apples are tender, about 20 minutes, stirring twice. Serve immediately.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve