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                                                                  Ingredients
                                                                  • Yes No 1 1/3 8 oz cup dried soy beans
                                                                  • Yes No 6 cup water
                                                                  • In a large bowl, cover the soy beans with 3 inches of cold water. Cover and let stand overnight at room temperature. Drain the soy beans and transfer them to a blender. Add 3 cups of the filtered water and puree at high speed until as smooth as possible.
                                                                  • Line a large sieve with a clean cotton napkin or 3 layers of cheesecloth and set the sieve over a heatproof bowl. In a large pot, bring 3 cups of the filtered water to a boil. Add the soy bean puree and bring just to a boil (be careful not to let it boil over). Boil over moderately high heat for exactly 8 minutes, stirring constantly with a heatproof rubber spatula to prevent sticking and scorching.
                                                                  • Carefully pour the mixture into the prepared sieve. Let stand until just cool enough to handle, about 20 minutes. Gather the ends of the napkin or cheesecloth and squeeze to extract as much of the soy milk as possible; the remaining solids should be nearly dry. Discard the solids and skim off any foam from the soy milk. You should have about 4 cups of soy milk.
                                                                  • In a large, clean saucepan, bring the soy milk to just below a simmer. A skin will slowly form on the surface of the soy milk. When the skin is fully formed, use a paring knife to carefully detach it from the side of the saucepan. Carefully slide a chopstick or skewer under the skin and lift it from the milk. Let drain for a few seconds before transferring to a plate. Repeat, stacking the tofu skins, until the soy milk is depleted.
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer

                                                                  Branch out and get creative with some of our favorite toppings.

                                                                  Ingredients
                                                                  • Yes No 6 apple
                                                                  • Yes No craft sticks
                                                                  • Yes No 1 14 oz caramels
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No peanut brittle
                                                                  • Remove the stems from apples, and insert food-safe branches or craft sticks. Microwave caramels, vanilla extract, and water until melted, stirring every 30 seconds. Quickly dip or drizzle apples with caramel mixture; roll or sprinkle with crushed peanut brittle or toasted pecans, if desired. Stand apples on lightly greased wax paper, and chill 15 minutes before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Notes: To assemble scones quickly in the morning, mix the dry ingredients with the butter ahead of time (step 1); seal the mixture in a zip-lock plastic bag and chill for up to 1 week, or freeze up to 1 month. Pour chilled or frozen mixture into a bowl and proceed with step 2.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3/4 cup half and half
                                                                  • Yes No 1 large egg
                                                                  • Yes No 4 oz milk chocolate
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1/2 cup dried pitted cherry
                                                                  • In a bowl or a food processor, mix flour, sugar, baking powder, and salt. Cut butter into chunks and add to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs.
                                                                  • In a small bowl, whisk together half-and-half and egg. Reserve 2 tablespoons half-and-half mixture; add remaining to flour mixture along with chocolate, nuts, and cherries. Stir with a fork just until evenly moistened.
                                                                  • Scrape dough onto a floured surface and, with lightly floured hands, squeeze dough together into a ball. Pat dough out into a 7-inch round about 1 3/4 inches thick. Cut into eight equal wedges.
                                                                  • Place wedges 2 inches apart on a buttered or cooking parchment-lined 12- by 15-inch baking sheet. Brush tops of wedges lightly with reserved half-and-half mixture (discard any remaining).
                                                                  • Bake scones in a 350° regular or convection oven until tops are browned, about 25 minutes. Let cool about 10 minutes on baking sheet, then serve warm or let cool completely.
                                                                  Yields: 8scones
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 3/4 lb medium beet
                                                                  • Yes No 2 pinch coarse salt
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 4 blood orange
                                                                  • Yes No 1 1 tbsp small shallot
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Yes No black pepper
                                                                  • Yes No 2 oz watercress
                                                                  • Preheat oven to 375 degrees. Place beets in a baking pan; drizzle with 1/2 tablespoon oil, and sprinkle with a pinch of salt. Toss to combine. Pour the water into pan, and cover tightly with foil. Cook until beets are easily pierced with the tip of a paring knife, about 45 minutes.
                                                                  • Remove baking pan from oven; take off foil, and let cool completely. Peel beets, and slice into thin rounds using a mandoline or sharp knife. Divide beets among four salad plates, arranging the slices in a circular pattern.
                                                                  • Peel blood oranges: Using a sharp paring knife, slice off both ends. Carefully slice downward, following the curve of the fruit to remove rind and pith. Working over a bowl to catch the juices, cut between membranes to remove whole segments, reserving juices.
                                                                  • Make the dressing: Measure out 2 tablespoons blood-orange juice, and pour into a small bowl. Add shallot, vinegar, pepper, and remaining pinch of salt. Whisk in remaining 1 1/2 tablespoons oil.
                                                                  • Divide watercress and blood-orange segments among plates of beets, mounding them in the center. Drizzle all with dressing, and serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Instant coffee in the batter intensifies the chocolate flavor. Beating the sugar and eggs together gives the baked brownies a crackly surface.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 tsp instant coffee
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Preheat oven to 325°.
                                                                  • Place sugar and eggs in a large bowl; beat with a mixer at high speed until thick and pale (about 5 minutes). Combine hot water and coffee granules, stirring until coffee granules dissolve. Add coffee mixture, butter, and vanilla extract to sugar mixture; beat at low speed until combined.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt, stirring with a whisk. Gradually add flour mixture to sugar mixture, stirring just until moist (batter will be thick).
                                                                  • Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 325° for 23 minutes or until brownies spring back when touched lightly in center. Cool in pan on a wire rack. Garnish brownies with powdered sugar, if desired.
                                                                  Yields: 16servings (serving size: 1 brownie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/2 cup black beans in can
                                                                  • Yes No 2 tbsp salsa
                                                                  • Yes No 1/2 cup diced zucchini
                                                                  • Yes No 4 6 inch corn tortilla
                                                                  • Yes No 4 tbsp shredded cheddar cheese
                                                                  • Combine beans and salsa in a small bowl; mash with a fork. Stir in zucchini. 2. Layer 1 tortilla with half the bean mixture, sprinkle with 2 tablespoons cheese, and top with another tortilla. Repeat with remaining tortillas, bean mixture, and cheese. 3. In broiler or toaster oven, cook quesadillas 1 minute on each side until cheese is melted and bubbly.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1serving
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 2 minutes
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Note: If you use wooden skewers, presoak them in water 30 minutes to keep them from burning on the grill.

                                                                  Ingredients
                                                                  • Yes No 8 large oz shrimp
                                                                  • Yes No 8 oz grouper fillets
                                                                  • Yes No 8 oz salmon fillet
                                                                  • Yes No 4 oz snow peas
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1/2 pineapple
                                                                  • Yes No 1 tbsp grated lime rind
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup tequila
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 2 tsp minced scallion
                                                                  • Yes No 1 1/2 tsp chopped cilantro
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No garnish, lime
                                                                  • Peel shrimp, leaving tails on; devein, if desired.
                                                                  • Coat 12-inch metal skewers with cooking spray. Alternately thread shrimp, grouper, salmon, snow peas, bell pepper, and pineapple on skewers. Place kebabs in a shallow dish.
                                                                  • Combine lime rind and next 7 ingredients in a small bowl; pour over kebabs. Cover and marinate in refrigerator 1 hour, turning occasionally.
                                                                  • Remove kebabs from marinade. Grill, with lid closed, over medium-high heat (350° to 400°) 6 to 7 minutes on each side or until fish flakes with a fork. (During grilling, baste occasionally with marinade.)
                                                                  • Garnish, if desired. Serve immediately.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No one 1/4 inch ginger
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 8 2 3/4 lb bone in, skin on chicken thighs
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No one 3/4 lb white country style bread
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 12 oz cherry tomato
                                                                  • Yes No 8 baby artichokes in oil
                                                                  • Yes No 1 tbsp grated lemon zest
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • In a mini food processor, pulse the garlic and ginger until chopped. Add the paprika, cayenne and 1/3 cup of the lemon juice and process until smooth; transfer to a bowl. Add the chicken, cilantro, scallion and 2 tablespoons each of the olive oil and parsley. Toss, cover and refrigerate for 3 hours.
                                                                  • Meanwhile, heat a grill pan. Brush the bread with 3 tablespoons of the olive oil and season with salt and pepper. Grill the bread over moderately high heat, turning once, until toasted, about 3 minutes. Let cool slightly, then tear into bite-size pieces.
                                                                  • Preheat the broiler. In a large, deep skillet, toss the tomatoes with 1 tablespoon of the olive oil and season with salt and pepper. Broil the tomatoes for 7 minutes, until they begin to burst. Using a spoon, lightly mash the tomatoes to release some of their juices. Let cool slightly, then add the bread, artichokes and lemon zest to the skillet.
                                                                  • Preheat the oven to 375°. Remove the chicken thighs from the marinade and pat dry. In a very large skillet, heat the canola oil. Season the chicken thighs with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until browned, about 4 minutes. Turn the chicken, pour the chicken stock into the skillet and bring to a boil. Transfer the skillet to the oven. Roast the chicken for 15 minutes, until cooked through. Spoon 1/4 cup of the pan drippings from the skillet over the bread mixture.
                                                                  • In a small bowl, whisk the remaining 2 tablespoons of olive oil, 2 tablespoons of parsley and the remaining 1 tablespoon of lemon juice. Gently warm the bread mixture over moderate heat, tossing, until it is heated through, about 2 minutes. Remove from the heat. Pour the dressing over the bread salad and toss well. Season with salt and pepper.
                                                                  • Transfer the chicken to plates, spoon the bread salad alongside and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Don't let these macaroons intimidate you. With just six ingredients, they are surprisingly simple to make and guests will be very impressed with the results.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sweetened condensed milk
                                                                  • Yes No 1 14 oz sweetened flaked coconut
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 24 whole almond
                                                                  • Yes No 1/2 cup dark chocolate morsels
                                                                  • Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.
                                                                  • Bake at 350º for 15 to 17 minutes or until golden. Remove to wire racks to cool.
                                                                  • Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.
                                                                  Cuisine:YesNonew jersey
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 34 minutes
                                                                  • Total Time: 49 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Minute

                                                                  These classic mashed potatoes are the perfect side for quick weeknight dinners and fancy holiday spreads alike.

                                                                  Ingredients
                                                                  • Yes No 2 lb idaho potato
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No black pepper
                                                                  • Place the potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat to low, cover, and simmer 12 to 15 minutes or until the potatoes feel tender when pierced with a wooden skewer. Drain and return to pan.
                                                                  • Shake over low heat to dry slightly. Using an electric mixer (never a food processor, which makes potatoes gluey), beat the potatoes until smooth. Add the butter in small pieces with the salt and pepper and beat until melted. Add the milk, 1/4 cup at a time, beating until smooth.
                                                                  • If you want to add some variety to your mashed potatoes, mix in any of the following: 3 tablespoons pesto; 4-ounces soft goat cheese and 2 tablespoons minced scallions; 1 head Roasted Garlic; 6 sun-dried tomatoes in oil, minced; 1/2 pound kale or cabbage, cooked and chopped, and 1 to 2 tablespoons finely chopped horseradish.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 4 small lb zucchini
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 4 scallion
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 lb linguine
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 1 tbsp chopped lemon thyme
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 8 oz young pecorino cheese
                                                                  • Using a mandoline, julienne the zucchini lengthwise, stopping when you reach the seedy centers. You should have 12 packed cups of zucchini strands.
                                                                  • In a very large, deep skillet, melt the butter. Add the zucchini and scallions, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the zucchini is just softened, about 8 minutes.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the water.
                                                                  • Add the pasta to the skillet along with the chopped tarragon, thyme, lemon zest and pecorino cheese and toss well. Add the reserved pasta water and cook over moderately high heat, stirring, until the sauce is slightly thickened, about 3 minutes. Transfer to plates, garnish with tarragon and grated cheese and serve.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Lithuanian poppyseed cookies or aguonu sausainiukai is a dropped cookie dusted with confectioners' sugar. Poppyseeds are omnipresent in Lithuanian cuisine -- from savory foods and noodles to desserts. Makes about 2 dozen Lithuanian Poppyseed Cookies - Aguonu Sausainiukai

                                                                  Ingredients
                                                                  • Yes No 1 12.5 oz poppyseed filling
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No powdered sugar
                                                                  • In a large bowl, combine poppyseed filling and eggs. Add all remaining ingredients except confectioners' sugar, mixing thoroughly. Heat oven to 350 degrees. Scoop cookie dough onto parchment-lined baking sheets. Bake until cookies are golden brown, about 20-25 minutes. Cool cookies on pan. Dust with confectioners' sugar. Store in an airtight container.
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust

                                                                  Instead of soaking the chicken in a saltwater mixture to add flavor and juiciness, this grilled chicken recipe is brined in a mixture of buttermilk, shallots, and spices.

                                                                  Ingredients
                                                                  • Yes No 1 qt buttermilk (1% fat)
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 2 tbsp chopped garlic
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 6 2 1/2 lb chicken thigh
                                                                  • Yes No 6 1 3/4 lb chicken drumstick
                                                                  • In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
                                                                  • Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).
                                                                  • Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.
                                                                  • Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Strawberry Tart
                                                                   2 h 30 m

                                                                  To prevent the delicate crust from breaking, leave it in the pan while assembling and chilling tart. Unmold tart just before serving.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 8 oz reduced fat cream cheese
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 lb strawberry
                                                                  • Yes No 1/4 cup seedless red currant jelly
                                                                  • Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
                                                                  • With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
                                                                  • Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
                                                                  • Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
                                                                  • Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
                                                                  • In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No one 3 lb butternut squash
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 lb yukon gold potato
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Preheat the oven to 400°. In a large bowl, toss the squash with the oil and season with salt. Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots. Transfer the squash to a food processor and puree until smooth.
                                                                  • Meanwhile, in a large pot, cover the potatoes and garlic with cold water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes.
                                                                  • Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir in the butternut squash puree and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl and serve right away.
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup teriyaki baste and glaze sauce
                                                                  • Yes No 3 tbsp apricot jam
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 lb boneless lean lamb
                                                                  • Yes No 1 large purple onion
                                                                  • Bring first 5 ingredients to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture.
                                                                  • Place lamb and onion in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining teriyaki mixture over lamb. Cover or seal, and chill 1 hour, turning occasionally.
                                                                  • Remove lamb and onion from marinade, discarding marinade.
                                                                  • Alternate lamb and onion on 4 (8-inch) skewers.
                                                                  • Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place kabobs on rack, and grill, covered with grill lid, 8 minutes or to desired degree of doneness, turning and basting occasionally with reserved teriyaki mixture.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste

                                                                  Brezeln are eaten often in Germany and one of the popular snacks for in-between meals. Unlike in the US, Germans eat soft pretzels with butter, not mustard or cheese sauce for dipping. The bakeries also sell pretzel rolls, which are good with liverwurst or other "Aufschnitt" (bologna) in the middle. Makes 10-12 soft pretzels. See larger image

                                                                  Ingredients
                                                                  • Yes No 1 2 tsp tbsp yeast, dissolved for 5 minutes and, sugar
                                                                  • Yes No 4 1/4 cup bread flour
                                                                  • Yes No 11/4 cup water
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 1/2 tbsp salted butter
                                                                  • Yes No plastic gloves
                                                                  • Yes No safety goggles
                                                                  • Yes No 1 oz food grade lye
                                                                  • Yes No large salt, flakes like kosher salt are best
                                                                  • Pretzels are not made at home very often, because their secret taste is due to them being dipped in lye before baking. Lye, or caustic soda burns skin and eyes and gloves and safety glasses are recommended when making this pretzel recipe. Not recommended for baking with children.
                                                                  • USE EXTREME CAUTION: Lye is caustic and a 3% solution is considered corrosive. Always use gloves and safety glasses. Wearing long sleeves, pants and close-toed shoes is recommended.
                                                                  • Measure the flour into a mixing bowl, add the salt and the proofed yeast and 1 cup of warm water. Mix by hand or with a stand mixer with dough hook until flour mixture comes together into a stiff ball. Add water as needed to form dough.
                                                                  • Knead for 5 minutes, let rest for a few minutes and then add the butter and knead for at least 5 more minutes, or until butter is fully incorporated. At this time, the dough should be firm and soft, velvety to the touch.
                                                                  • Form into a ball, butter all surfaces and let rise until double, about 1 hour in a warm spot.
                                                                  • Wipe up spills with paper towels and dispose immediately. Rinse with water or vinegar. Rinse all utensils and gloves with large amounts of water and wash arms and hands after working with the solution. If you feel anything burning on the skin, rewash with soap and water, rinse and dry.
                                                                  • Place wax paper on a baking sheet.
                                                                  • Degas the dough (punch down) and divide into 12, 2 ounce pieces. Form into balls. Using very little flour, form balls into 1-foot long strands, thicker in the middle and tapering towards the ends. I use water to make the dough slightly sticky. This helps with shaping.
                                                                  • Take each strand and roll out again to form 2-foot strands. Twist into pretzel shape, using a little water again to make the ends stick to the loop. Pretzel bakers can flip pretzels into shape, but I have to coax them.
                                                                  • A good, German Brezel is thick and soft in the middle, thin and crunchy but not dry on the arms, or ends and splits the loop of dough into three equal parts. The picture shows amateur pretzels lacking these traits.
                                                                  • Place the pretzels on the baking sheet and refrigerate for 1 hour. This dries out the surface and makes them easier to handle.
                                                                  • Make the lye solution: Don gloves and goggles. Place 1 quart of water in a plastic or glass container, weigh 1 ounce of food grade or reagent grade sodium hydroxide into a bowl and add slowly to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER! For scientists: The lye solution will be approximately 0.75 M NaOH (FW 39.99g/mol) or almost 3% w/w.
                                                                  • Remove from refrigerator and dip each for 30 seconds in the lye solution. Remove with a slotted spoon and place on greased or parchment-paper-lined baking sheet.
                                                                  • Sprinkle pretzel with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lamé. Let pretzels rest for 15 minutes.
                                                                  • Heat oven to 375°F. Bake pretzels for 20-25 minutes, or until deep golden brown.
                                                                  • Dispose of lye solution according to county and state hazardous waste regulations. This might include dilution of the solution with water, neutralization with an acid and subsequent dilution, or taking the waste to a disposal facility. You might also keep the lye solution in a tightly closed, non metallic container, clearly labeled, to use again, although I don't recommend this.
                                                                  Cuisine:YesNoold world
                                                                  • Prep Time: 3 hours
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 3 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Pumpkin Pudding
                                                                   1 h 10 m

                                                                  This pumpkin pudding is like a pumpkin pie without the crust. Enjoy pumpkin pudding with a dollop of whipped cream and a sprinkling of cinnamon sugar.

                                                                  Ingredients
                                                                  • Yes No 1 15 oz pumpkin purée
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 3/4 cup half and half
                                                                  • Butter a 1 1/2-quart casserole. Heat oven to 350°. In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling. Serves 6 to 8.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  A savory Middle Eastern spice mix, zaatar typically includes sesame seeds, thyme, marjoram, and sumac and is often sprinkled onto pita bread spread with thick, strained yogurt (labneh). Here, we sprinkled zaatar onto puff-pastry straws and paired them with a creamy, garlicky yogurt dip. Prep and Cook Time: about 40 minutes. Notes: The amounts given here are just guidelines; use any amount of pastry you have on hand, but try to roll it into a rough rectangle to begin with. Find puff pastry in boxes in your supermarket's freezer section. Zaatar is available at Middle Eastern markets and gourmet grocery stores.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1/2 lb puff pastry dough
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp zaatar
                                                                  • Yes No 2 tbsp egg
                                                                  • Yes No garlicky yogurt dip
                                                                  • Preheat oven to 375°. Flour a work surface and a rolling pin. Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8 in. by 12 in. and 1/8 in. thick. Arrange pastry so that it's horizontal and trim edges even.
                                                                  • Brush pastry all over with olive oil. Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book. Lightly sprinkle top of pastry with flour and roll back out into a rectangle almost as large as the one you began with. As before, brush pastry with olive oil, sprinkle half with remaining zaatar, and fold unsprinkled half over zaatar. Roll with the pin a few times to seal.
                                                                  • With a sharp knife, cut pastry lengthwise into 1/3-in.-wide strips. Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets). Dab tops of strips lightly with egg wash.
                                                                  • Bake straws until medium golden brown, 12 to 15 minutes. Let cool 1 minute, then loosen gently from sheet with spatula. Serve warm or cool, with Garlicky Yogurt Dip.
                                                                  • Note: Nutritional analysis is per straw.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 20straws (serving size: 1 straw)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    drinking straw
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 slice lean bacon
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 8 crumpets
                                                                  • Yes No 1 red chili pepper
                                                                  • Yes No maple syrup
                                                                  • In a large, nonstick skillet, cook the bacon slices over moderate heat until they are crisp, about 3 minutes per side. Transfer the bacon to a plate.
                                                                  • In a medium bowl, beat the eggs with the egg yolks and season with salt and pepper. Add the butter to the skillet and melt it in the bacon fat. Dip the crumpets in the beaten eggs and let soak for a few seconds. Add 4 of the crumpets to the skillet and cook over moderately high heat until golden brown, about 2 minutes per side. Dip and cook the remaining crumpets. Transfer the crumpets and bacon to plates. Sprinkle with the minced chile and pass the maple syrup at the table.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mince
                                                                  Ingredients
                                                                  • Yes No 2 lb baby carrot
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Preheat oven to 400°F. Place carrots in a single layer on a rimmed cookie sheet or roasting pan, pour oil over them and toss to coat. Season with salt, pepper and thyme.
                                                                  • Roast until carrots can be pierced easily with a knife, 25 to 30 minutes, stirring twice during baking time. Serve hot or at room temperature.
                                                                  Yields: 8servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Reserving some of the cooking liquid for the very end helps to keep the risotto creamy.

                                                                  Ingredients
                                                                  • Yes No 8 oz asparagus
                                                                  • Yes No 8 oz sugar snap peas
                                                                  • Yes No 5 tsp extra virgin olive oil
                                                                  • Yes No 1 8 oz zucchini
                                                                  • Yes No 1 8 oz yellow squash
                                                                  • Yes No 4 3/4 cup organic vegetable broth
                                                                  • Yes No 1/2 cup diced shallot
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/2 2 oz cup grated pecorino romano cheese
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.
                                                                  • Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
                                                                  • Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
                                                                  • Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                  • Total Time: 59 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 12 dried apricots
                                                                  • Yes No 8 2 1/2 lb medium chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 cup chicken broth
                                                                  • Rinse apricots and scatter them in a slow cooker. Pat chicken dry; season with salt and pepper. Melt butter in oil in a large skillet over medium-high heat. Cook thighs until golden brown, 3 to 5 minutes per side. (Brown in batches to avoid crowding skillet.) Arrange over apricots.
                                                                  • Pour off all but 1 Tbsp. fat in skillet. Add onion and cook until just soft, 2 to 4 minutes.
                                                                  • Add broth to skillet; turn heat to high. Bring to a boil, loosening browned bits.
                                                                  • Pour contents of skillet over apricots and chicken. Cover and cook on low heat for 4 hours.
                                                                  • Carefully transfer thighs to a serving dish (they'll tend to fall apart easily); cover with foil to keep warm. Pour remaining contents into a saucepan. Boil, stirring often, until reduced and thickened, about 10 minutes. Pour over chicken.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 small lb new potato
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • With a vegetable peeler, peel a stripe around each potato. Place potatoes in a medium saucepan; cover with 1 inch salted water. Bring to a boil, reduce heat; simmer until potatoes can be easily pierced with the tip of a sharp knife, 10 to 20 minutes.
                                                                  • Drain well; return to pot. Toss with butter and parsley; season generously with salt and pepper. Serve immediately.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 10 thin slice pancetta
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 5 medjool dates, pitted
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 10 oz goat cheese (chèvre)
                                                                  • Yes No black pepper
                                                                  • Yes No 20 slice walnut raisin bread from a rectangular
                                                                  • Preheat the oven to 375°. Spread the pancetta on a baking sheet and bake for 7 minutes, or until slightly crisp and browned. Let cool.
                                                                  • Meanwhile, in a medium saucepan, heat the oil. Add the onion and cook over moderately high heat, stirring, until golden, about 4 minutes. Add the dates and balsamic and sherry vinegars and cook over low heat until the dates are softened and the liquid is syrupy, about 4 minutes. Transfer to a bowl and let cool. Stir in the goat cheese and season with a generous pinch of pepper.
                                                                  • Spread a slightly rounded tablespoon of the goat cheese-date mixture on one side of each slice of bread. Press the pancetta onto half of the slices. Close the sandwiches and cut into quarters.
                                                                  Yields: 40mini sandwiches
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 3 18 oz cup sour pitted cherries in can
                                                                  • Yes No 1 cup cherry lambic beer
                                                                  • In a blender, puree the cherries until smooth. Stir in the Sugar Syrup and the cherry lambic beer. Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.
                                                                  • Pack the sour-cherry lambic sorbet into a plastic container. Press a sheet of plastic wrap directly onto the surface of the sorbet and close the container with an airtight lid. Freeze until firm, 4 hours.
                                                                  Yields: 5cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze

                                                                  Greek yogurt has a thick, rich consistency similar to sour cream. Add honeydew melon and cantaloupe slices on the side.

                                                                  Ingredients
                                                                  • Yes No 1 cup plain whole milk greek yogurt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 3 cup chopped cooked chicken
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 1/2 cup chopped pitted green olive
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 15 oz no salt added chickpeas
                                                                  • Yes No 6 wheat pitas
                                                                  • Yes No 12 bibb lettuce leaves
                                                                  • Yes No 6 slice tomato
                                                                  • Combine first 4 ingredients in a small bowl; set aside. Combine chicken and next 5 ingredients (through chickpeas) in a large bowl. Add yogurt mixture to chicken mixture; toss gently to coat. Line each pita half with 1 lettuce leaf and 1 tomato piece; add 1/2 cup chicken mixture to each pita half.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 6servings (serving size: 2 stuffed pita halves)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat

                                                                  Make this salsa up to one day ahead, but stir in the feta just before serving. This recipe goes with Pan-Seared Trout With Italian-Style Salsa

                                                                  Ingredients
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 12 pitted kalamata olive
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp drained caper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup crumbled feta cheese
                                                                  • Stir together first 10 ingredients, and, if desired, feta cheese, in a medium bowl. Cover and chill until ready to serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2cups
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Gerry Hayden intensifies the nuttiness of his beet salad by drizzling pistachio oil on top.

                                                                  Ingredients
                                                                  • Yes No 32 small beet
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 thyme
                                                                  • Yes No 6 1/2 tbsp canola oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup unsalted pistachio
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 6 oz goat cheese (chèvre)
                                                                  • Yes No 1 cup microgreens
                                                                  • Yes No 1 tbsp pistachio oil
                                                                  • In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper. Cover with foil and bake in a 350° oven for 30 minutes, or until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using golden and red, put them in separate bowls. Toss the pistachios with 1/2 tablespoon of the canola oil and season with salt and pepper. Toast in the oven for 5 minutes. In a bowl, whisk the vinegar with the olive oil and the remaining 1/4 cup of canola oil. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter. Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the pistachio oil and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  My favorite definition for the word pastel, which loosely means "tart", is when it describes the tall double-crusted savory pies sold by the slice for lunch or snack in South America. Pasteles are not exactly quiches - they have more filling and an empanada dough-like crust. (Real men should therefore feel free to eat pasteles). This recipe is for a pastel filled with leeks, artichoke hearts, bacon, spinach and queso fresco cheese. If you don't have one of these ingredients, subsitute something similar or leave it out - you can be creative with the filling.

                                                                  Ingredients
                                                                  • Yes No 6 piece bacon
                                                                  • Yes No 2 large onion
                                                                  • Yes No 2 14 oz cans of artichoke hearts
                                                                  • Yes No 2 baby spinach
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 4 leeks, white and light green parts only
                                                                  • Yes No 6 tbsp flour
                                                                  • Yes No 1 1/2 cup cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 12 oz queso fresco cheese
                                                                  • Yes No 3 egg
                                                                  • Yes No 4 egg
                                                                  • Yes No 6 tbsp parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 recipe pastel dough
                                                                  • Yes No 1 egg yolk
                                                                  • Cook the bacon in a very large skillet until crisp. Remove and drain on paper towels. Coarsely chop and set aside. Add the chopped onion to the skillet and cook until very soft and translucent. Add the artichokes and sauté for 2 minutes, stirring. Add the spinach and cook until wilted. Remove from heat and let cool in pan. In a separate skillet, melt the butter. Add the chopped leeks and cook on low heat, covered, until tender and bright green, 15-25 minutes. Stir the cooked leeks into the large skillet with the onion mixture. Stir in the flour, and place over low-medium heat, stirring, for 2-3 minutes. Add the cream and the milk, and cook, sitrring, until mixture starts to thicken. Remove from heat and stir in the crumbled queso fresco and the chopped bacon. Let mixture cool for about 5 minutes, then stir in the 3 eggs, the parmesan cheese, and the pieces of hardboiled egg. Season with salt and pepper to taste. Chill mixture for 30 minutes. Preheat the oven to 350 degrees. Divide the pastel dough ( recipe here ) into two parts, one larger (about 2/3 of the dough) than the other. Roll the large piece out on a floured surface into a 16 inch diameter circle. Carefully line the bottom and sides of a 9-inch springform pan with the dough, letting the edges overhang. Completely fill the crust with the leek and artichoke filling. Roll the other piece of dough out into a 9-inch circle and cover the tart. Trim the edges of the dough and seal them together. Brush the top of the tart with egg yolk, and decorate with dough scraps if desired. Bake the tart for 30 to 40 minutes, until crust is golden brown. Remove from oven and let cool 5-10 minutes. Run a knife between the sides of the tart and the pan, then loosen the springform and carefully lift the ring from the tart. Return tart to oven without the springform ring for 5-10 minutes, to let the side crust turn golden brown. Serve tart warm or at room temperature. Store in the refrigerator.
                                                                  Cuisine:YesNosouth american
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Juicy and sweet, peaches are a great choice for smoothies. Fortified with soy milk, this refreshing smoothie is perfect for breakfast or as a cool down on hot summer days.

                                                                  Ingredients
                                                                  • Yes No 2 peaches, and unseeded
                                                                  • Yes No 1 banana
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 1/4 cup soy milk
                                                                  • Yes No 1/2 cup mandarin orange segments in can
                                                                  • Yes No 7 slice mandarin orange segments in can
                                                                  • Spread the sliced banana and peach out on a baking sheet. Freeze for at least 15 minutes. Combine all the ingredients in a blender and blend until smooth. Serves 1 - 2.
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup tangerine juice, strained
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • MAKE THE CARAMEL CREAM: Fill a large bowl with ice water and set a metal bowl in it. In a medium saucepan, combine the sugar with 3 tablespoons of water and cook over moderate heat, stirring to dissolve the sugar. Cook undisturbed until a deep-amber caramel forms, about 6 minutes. Remove the saucepan from the heat and add the cream and salt. Stir until the caramel cream is smooth, about 2 minutes. Scrape the cream into the metal bowl in the ice water bath and let cool, then refrigerate the cream until very cold, at least 3 hours or overnight.
                                                                  • MEANWHILE, MAKE THE GRANITA: In a heatproof measuring cup, microwave the sugar with 1/2 cup of water at high power until the sugar is dissolved, about 2 minutes. Stir in the tangerine juice, lemon juice and salt. Pour the mixture into an 8-by-11-inch baking pan. Freeze for 30 minutes. Stir the granita with a fork. Continue stirring the granita every 30 minutes, until the icy crystals are fluffy, about 3 hours. Cover with plastic wrap.
                                                                  • MAKE THE CARAMEL CRUNCH: Spray a sheet of parchment paper with vegetable oil spray. In a small saucepan, combine the sugar with 2 tablespoons of water and cook over moderate heat until the sugar is dissolved. Cook undisturbed until a deep-amber caramel forms, about 6 minutes. Pour the hot caramel onto the parchment paper and let cool completely, about 30 minutes. Break the caramel crunch into small shards.
                                                                  • Using an electric mixer, beat the caramel cream at high speed until firm peaks form. Spoon the cream into glasses. Fluff the granita with a fork and spoon it into the glasses. Garnish with the caramel crunch and serve right away.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  North meets South in a lightly spiced frozen dessert that's reminiscent of eggnog.

                                                                  Ingredients
                                                                  • Yes No 4 cup vanilla low fat ice cream
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Place a large bowl in freezer. Let ice cream stand at room temperature 45 minutes or until softened.
                                                                  • With a rubber spatula or stand mixer, combine the softened ice cream, maple syrup, bourbon, and cinnamon in chilled bowl. Cover and freeze to desired consistency.
                                                                  Yields: 6servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze

                                                                  Hands-On Time: 10 min.; Total Time: 50 min. (including Basic Tomato Sauce.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup tomato sauce
                                                                  • Yes No 2 7 oz individual prebaked pizza crusts
                                                                  • Yes No 1 cup diced smoked ham
                                                                  • Yes No 1 cup chopped pineapple
                                                                  • Yes No 1/4 cup diced green bell pepper
                                                                  • Yes No 1/2 cup shredded part-skim mozzarella cheese
                                                                  • Preheat oven to 450°. Spread 3 Tbsp. Basic Tomato Sauce over each of 4 individual pizza crusts. Top each with 1/4 cup ham, 1/4 cup chopped pineapple, and 1 Tbsp. diced bell pepper. Sprinkle each with 2 Tbsp. cheese. Bake on middle oven rack 10 to 12 minutes.
                                                                  • Note: We tested with Natural Gourmet Kabuli Pizza Crust.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 4servings (serving size: 1 pizza)
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 large poblano chili pepper
                                                                  • Yes No 1/2 lb plum tomato
                                                                  • Yes No 1/4 lb tomatillo
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 red chili pepper
                                                                  • Yes No 1 large scallion
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No salt
                                                                  • Yes No 4 confit duck legs
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Yes No 8 corn tortilla
                                                                  • Yes No cilantro
                                                                  • Roast the poblano directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel, seed and chop the poblano.
                                                                  • Preheat a cast-iron skillet. Add the tomatoes, tomatillos and garlic and cook over moderate heat, turning, until charred. Peel the garlic; transfer to a food processor. Add the tomatoes, tomatillos, poblano, red chile and scallion and pulse until chunky. Add the lime juice and season the salsa with salt.
                                                                  • Microwave the duck at high power for 1 1/2 minutes, until the skin is warm. Remove the skin from the legs in 1 piece. Line a plate with paper towels and lay the skins on top. Microwave at high power for about 5 minutes, until the skin is browned and sizzling. Remove the skin from the paper towels and let cool completely. Cut the crisp skin into thin strips.
                                                                  • Shred the duck meat. In a skillet, simmer the broth, soy sauce and five-spice powder. Add the duck and toss until heated through.
                                                                  • Serve the tortillas with the salsa, duck, cracklings and cilantro.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Also called a rainbow cordial, the Pousse Café is an after-dinner drink composed of several colored liqueurs skillfully poured into a narrow, straight cordial glass. Because of their differing weights and densities, the individual layers of ingredients remain distinct.

                                                                  Ingredients
                                                                  • Yes No kahlúa
                                                                  • Yes No Bailey's Irish Cream
                                                                  • Yes No grand marnier
                                                                  • Layer equal parts of the ingredients in a pony glass exactly as they are listed.
                                                                  Yields: 1drink
                                                                    Equipment:
                                                                  • Yes No
                                                                    bailey
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Bailey's
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Juicy, late-summer peaches create a fruity cocktail based on the popular Bellini. For a nice garnish, place a peach slice onto the rim of each glass before serving.

                                                                  Ingredients
                                                                  • Yes No 2 cup chopped peach
                                                                  • Yes No 1/2 cup peach schnapps
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 750 milliliter sparkling wine
                                                                  • Yes No 8 slice peach
                                                                  • Combine first 3 ingredients in a blender; process until smooth. Freeze 1 hour.
                                                                  • Pour Champagne into a pitcher. Spoon peach mixture into pitcher; stir to combine. Garnish with peach slices, if desired. Serve immediately.
                                                                  Yields: 8servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  For a restaurant-caliber presentation, leave the green beans whole, and toss with toasted almonds, garlic, lemon rind, and fresh parsley. The garnish (without the nuts) is called gremolata and typically accompanies the veal dish osso buco but it also can add great flavor to steamed vegetables.

                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp sliced almond
                                                                  • Yes No 1/4 tsp grated lemon rind
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Steam beans, covered, 7 minutes or until crisp-tender. Drain and return to pan. Add parsley and remaining ingredients; toss gently to combine. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Serve with soba noodles tossed with low-sodium soy sauce and dark sesame oil. Add steamed broccoli florets on the side.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz salmon fillet
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp sriracha
                                                                  • Yes No 4 tsp thinly sliced scallion
                                                                  • Sprinkle fish evenly with coriander and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
                                                                  • Combine honey, juice, soy sauce, and Sriracha; drizzle over fish. Sprinkle with green onions.
                                                                  Yields: 4servings (serving size: 1 fillet, 1 tablespoon sauce, and 1 teaspoon green onions)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  Corned beef and cabbage is, hands down, the most requested St. Patrick's Day recipe here at MyRecipes.

                                                                  Ingredients
                                                                  • Yes No 1 4 lb cured corned beef brisket
                                                                  • Yes No 16 cup water
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1 cup chopped carrot
                                                                  • Yes No 1 1/2 tsp pickling spice
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Yes No 1 head green cabbage
                                                                  • Yes No 4 small lb red potato
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1 5 oz prepared horseradish
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
                                                                  • Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
                                                                  • While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
                                                                  • Preheat broiler.
                                                                  • Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.
                                                                  Yields: 8servings (serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Fill these puffs with pastry cream and top with a maple-espresso glaze -- or use the shells to make larger versions of our delicious Profiteroles dessert. This recipe was adapted from a version found in "Entertaining." Also try: Eclairs with Pastry Cream and Maple-Espresso Glaze

                                                                  Ingredients
                                                                  • Yes No pate a choux
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 egg yolk
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 2 cup heavy cream, softly
                                                                  • Yes No 4 tbsp heavy whipping cream
                                                                  • Yes No 4 tsp instant espresso powder
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Prepare the Pate a Choux.
                                                                  • Preheat oven to 375 degrees. Make an egg wash by whisking together egg with 1 tablespoon water in a small bowl. Set aside.
                                                                  • Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with egg wash. Bake until puffed and golden brown, about 25 minutes. The cream puffs should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
                                                                  • Make the pastry cream: Scrape seeds from the vanilla bean. In a heavy saucepan, combine milk, vanilla bean and seeds, and 1/2 cup sugar. Scald the mixture and immediately remove from heat.
                                                                  • Beat egg yolks with remaining 2 tablespoons sugar until thick. Sprinkle in flour and cornstarch and continue beating until mixed.
                                                                  • Beat half of the hot milk into yolk mixture. Return this to the remaining hot milk and bring to a boil quickly, whisking very fast to prevent scorching. Remove from heat and strain into a bowl to cool. Stir in butter. Cover with plastic wrap, pressing directly on the surface of the pastry cream to prevent a skin from forming. Transfer to the refrigerator to chill completely. Immediately before using, gently fold in softly whipped cream with a spatula.
                                                                  • Transfer pastry cream to a piping bag fitted with an 1/8-inch plain tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream.
                                                                  • Make the maple-espresso glaze: In a small bowl, whisk to combine heavy cream, espresso powder, and maple syrup. Add confectioners' sugar and whisk until smooth, thinning with additional heavy cream if necessary.
                                                                  • Dip the top of each cream puff into the maple-espresso glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet. Refrigerate cream puffs in a single layer until glaze is set, about 10 minutes, and serve.
                                                                  Yields: 36
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Chowchow
                                                                   2 h 45 m

                                                                  Chowchow, a slightly tangy Southern vegetable relish, is terrific with everything from hot dogs to corn bread and is a perfect way to preserve summer produce like bell peppers and green tomatoes.

                                                                  Ingredients
                                                                  • Yes No 4 lb green bell pepper
                                                                  • Yes No 4 lb red bell pepper
                                                                  • Yes No 3 lb green tomato
                                                                  • Yes No 4 lb sweet onion
                                                                  • Yes No one 3 1/4 lb green cabbage
                                                                  • Yes No 1/2 cup kosher salt
                                                                  • Yes No 6 cup sugar, granulated
                                                                  • Yes No 4 cup apple cider vinegar
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp yellow mustard seed
                                                                  • Yes No 1 tbsp mustard powder
                                                                  • Yes No 1 tbsp crushed red bell pepper
                                                                  • Yes No 1 tbsp celery seed
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 1/2 tsp turmeric, ground
                                                                  • In a very large bowl, toss the bell peppers, tomatoes, onions and cabbage with the salt; cover and refrigerate overnight.
                                                                  • Drain the vegetables, discarding the liquid. In a large, heavy pot, bring the sugar, vinegar and water to a boil. Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well. Add the drained vegetables and bring to a boil. Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 1 hour. Pack the chowchow into 6 hot 1-quart canning jars, leaving 1/2 inch of space at the top, and close with the lids and rings.
                                                                  • To process, simmer the jars at 180° for 30 minutes and monitor the water temperature with a thermometer. Store the jars in a cool, dark place for at least 2 weeks before serving, to allow the flavors to meld; store unopened for up to 1 year. Refrigerate after opening.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6quarts
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Roasted vegetables are an old standby, but how about roasted fruit? The steady abundance of citrus in Southern California yards and CSA boxes has inspired countless new ways to use these fruits and our latest trick is adding orange and mandarin slices to roasted vegetables. The citrus adds a sweet, caramelized flavor and brings a bit of sunniness to winter roots like carrots and parsnips.

                                                                  Ingredients
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1/2 lb parsnip
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 large orange
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp maple syrup
                                                                  • Yes No coarse salt
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 425°F.
                                                                  • Peel the carrots and parsnips, or just scrub them well, and halve lengthwise. If the parsnips are large, quarter them lengthwise, cut out the woody center, and, if necessary, continue to cut into thinner strips to match the size of the carrots.
                                                                  • Cut the fennel into wedges.
                                                                  • Slice the oranges, keeping the peel on or off according to preference. If using a large orange, halve or quarter the slices.
                                                                  • Toss the carrots, parsnips, fennel, and oranges with the olive oil and maple syrup and season with salt and pepper. Spread out evenly on a large rimmed baking sheet.
                                                                  • Roast, turning occasionally, until tender and browned, between 20-30 minutes.
                                                                  • Remove from oven, season to taste, and serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  This intensely flavorful, cheese-laden sandwich is a vegetarian version of a hoagie served at Chickie's Italian Deli in Philadelphia. This recipe first appeared in our April 2011 special Sandwich Issue with the article Sandwich City.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup bread crumbs kosher salt and freshly ground black pepper, to taste
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 12 ½ slice slices ripe tomato
                                                                  • Yes No 2 crusty italian rolls
                                                                  • Yes No 2 cup shredded provolone cheese
                                                                  • Yes No 1 17 oz roasted red pepper
                                                                  • Yes No 12 long roasted hot peppers
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No ½ cup mayonnaise
                                                                  • Place flour, eggs, and bread crumbs into 3 separate shallow bowls; season each with salt and pepper. Heat 1 tbsp. butter in a 10″ skillet over medium-high heat. Meanwhile, coat 3 tomato slices with flour, dip in eggs, then dredge in bread crumbs. Add to skillet and cook, turning once, until browned, about 3 minutes. Transfer to a wire rack set over paper towels to drain. Repeat with remaining butter, tomato, flour, egg, and bread crumbs.
                                                                  • Split each hoagie in half and place 3 fried tomato slices on the bottom. Cover evenly with ½ cup provolone, ½ cup red peppers, and 3 long hot peppers. Sprinkle with ½ tsp. oregano, and season with salt and pepper. Spread 2 tbsp. mayonnaise on top buns, and place on top of sandwich.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A study in proportions, granité is nothing more than fruit, sugar, and liquid, and the variation of these few factors means the difference between a slushy and a granular treat. Because pineapple juice is often overly sweet, and because we like the texture the actual fruit provides, we blended up a whole pineapple for this dish. Doing this extends preparation by a few minutes, but our granité is still an easy, no-fail recipe that’s a guilt-free way to satisfy your sweet tooth. Game plan: Once made, the granité can be stored in the freezer in a container with a tightfitting lid for up to 2 weeks. This recipe was featured as part of our Post-Holiday Recovery Menu.

                                                                  Ingredients
                                                                  • Yes No 1 3 lb, 5 cup medium pineapple
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • Combine all ingredients in the bowl of a food processor and process until smooth, about 2 minutes.
                                                                  • Pour mixture into a 13-by-9-inch dish and freeze, uncovered, until just set but not frozen completely, about 2 1/2 hours. Rake through mixture with a fork to break up any large chunks.
                                                                  • Return to the freezer and rake again when thoroughly set, about 2 hours more. Transfer to a container with a tightfitting lid and store in the freezer for up to 2 weeks.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 16 oz gin
                                                                  • Yes No 8 oz tangerine juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 8 oz club soda
                                                                  • In a large resealable container, combine the gin, tangerine juice and Simple Syrup. Refrigerate until chilled, at least 1 hour. Cover tightly and shake, then pour into an ice-filled pitcher. Strain into ice-filled collins or rocks glasses; stir in the club soda.
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 3 cup frozen edamame
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tsp rice vinegar
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 1 1/2 cup chopped english cucumber
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 8 oz beef flank steak
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook edamame according to package directions. Drain. Rinse with cold water; drain.
                                                                  • Combine soy sauce and next 5 ingredients (through sesame oil) in a large bowl, stirring with a whisk. Add edamame, tomatoes, cucumber, and onions; toss to coat.
                                                                  • Heat a medium cast-iron skillet over high heat. Add olive oil to pan; swirl to coat. Combine steak, salt, and pepper, tossing to coat steak. Add steak mixture to pan; cook 5 minutes or until well browned and crisp, stirring frequently. Spoon 1 1/2 cups edamame mixture onto each of 4 plates; top evenly with steak.
                                                                  Yields: 4servings
                                                                  • Total Time: 22 minutes
                                                                    Steps:
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                                                                  Jambalaya
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 kielbasa, 1⁄ rounds
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 1 8 oz fiesta flavored rice mix
                                                                  • Yes No 1 1 lb and raw shrimp
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Heat the oil in a saucepan over medium heat. Add the kielbasa and cook until browned on both sides, about 4 minutes. Add the tomatoes and their juices along with 1/2 cup of water and bring to a boil. Stir in the rice mix. Reduce heat, cover, and cook for the time specified on the rice package. Add the shrimp and stir. Cover and cook until the shrimp are pink, 3 to 4 minutes. Add the hot pepper sauce (if using). Spoon into individual bowls.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 2 large russet potato
                                                                  • Yes No 2 cup kosher salt
                                                                  • Yes No 1 eggplant
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 1/2 yellow bell pepper
                                                                  • Yes No 1 large zucchini
                                                                  • Yes No 1/4 cup dry red wine
                                                                  • Yes No 1/2 lb very ripe tomatoes
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp thinly sliced basil
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 3 tbsp chopped chives
                                                                  • Preheat the oven to 400°F. Spread 2 cups of the salt on a small baking sheet. Pierce the potatoes all over with a carving fork or skewer and set the potatoes atop the salt on the baking sheet. Sprinkle a small amount of the salt over the potatoes as well. Bake the potatoes until a paring knife can be inserted into the middle of the potatoes without resistance, about 45 minutes. Remove the potatoes from the oven and set aside for 3 minutes.
                                                                  • Meanwhile, make the ratatouille: Cut off four sides of the eggplant to remove most of the skin. Cut the eggplant into 1/2-inch pieces. Toss the eggplant pieces with 2 teaspoons of salt in a large bowl. Set aside until juices exude from the eggplant, tossing occasionally, about 15 minutes. Transfer the eggplant pieces to a colander and rinse the eggplant under cold running water; drain well.
                                                                  • Preheat a large deep sauté pan over medium heat, then drizzle with the oil. Add the shallots and garlic and sauté until translucent, about 2 minutes. Add the bell peppers and sauté 1 minute. Add the eggplant and zucchini and cook for 5 minutes, stirring occasionally, or until the eggplant is tender.
                                                                  • Add the red wine then the tomatoes and cook until the tomatoes are soft and broken down, stirring occasionally, about 8 minutes. Season the ratatouille generously to taste with salt and freshly ground black pepper. Stir in the basil and remove from the heat.
                                                                  • Split the potatoes in half lengthwise and crosswise, and gently squeeze open the potatoes.
                                                                  • Preheat the broiler. Spoon the ratatouille into the potatoes, then sprinkle with the Parmesan cheese. Place the stuffed potatoes onto a clean baking sheet and broil until the cheese melts and browns slightly.
                                                                  • Mix the yogurt with the chives in a small bowl and season to taste with salt and pepper. Spoon the yogurt sauce atop the potatoes and serve.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
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                                                                    Minute

                                                                  Make a batch of bunny-shaped cookies and use them to decorate the tops of store-bought cupcakes for a festive Easter dessert.

                                                                  Ingredients
                                                                  • Yes No 1 16.5 oz roll refrigerated sugar cookie dough
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 tbsp egg white powder
                                                                  • Yes No red and green food coloring
                                                                  • Yes No 1/2 cup light and dark pink decorating sugars
                                                                  • Yes No large flower décors
                                                                  • Yes No 2 cup chopped sweetened flaked coconut
                                                                  • Yes No 1 16 oz vanilla frosting
                                                                  • Yes No 24 cupcakes, any flavor
                                                                  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
                                                                  • Knead dough and flour together until smooth. Roll out to 1/4-inch thickness. Cut out bunny shapes using a 3-inch cookie cutter. Transfer to baking sheets, spacing 2 inches apart. Reroll scraps; continue cutting to get 24 bunnies.
                                                                  • Bake cookies, rotating sheets halfway through, until golden, 10 to 12 minutes. Transfer to a wire rack to cool. Make cookie frosting: Stir confectioners' sugar, egg-white powder and 3 Tbsp. warm water until smooth. (If frosting is too thick, stir in more water, 1 tsp. at a time.) Spoon 2 Tbsp. frosting into a ziplock bag. Tint remaining frosting light pink with a drop of red food coloring. Keep frosting covered to prevent drying.
                                                                  • Working on 1 cookie at a time, spread a thin layer of pink frosting on top. Sprinkle top of frosted cookie with light or dark pink decorating sugar to coat, shaking off excess. Snip a small corner from bag with white frosting. Pipe a few dots of white frosting on cookie; attach décors. Repeat with remaining cookies. Allow cookies to dry, 1 hour.
                                                                  • Place chopped coconut in a ziplock bag. Add a few drops of green food coloring; massage to tint coconut evenly. Put coconut in a shallow bowl. Spread vanilla frosting on cupcakes. Roll edges in green coconut. Press a cookie on top of each cupcake.
                                                                  Yields: 24
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    ziplock bag
                                                                  Ingredients
                                                                  • Yes No 1 cup balsamic vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 6 1 1/2 lb portobello mushroom cap
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 cup sliced onion
                                                                  • Yes No 1/4 cup low-fat mayonnaise
                                                                  • Yes No 1 tsp roasted garlic
                                                                  • Yes No 6 2 oz hamburger bun
                                                                  • Yes No 6 curly lettuce leaves
                                                                  • Yes No 6 thick slice tomato
                                                                  • Combine first 6 ingredients in a large zip-top plastic bag. Add mushroom caps; seal and marinate in refrigerator 24 hours.
                                                                  • Prepare grill or broiler.
                                                                  • Remove mushroom caps from bag, discarding marinade. Place mushroom caps on grill rack or broiler pan coated with cooking spray; cook 5 minutes or until tender.
                                                                  • Heat the oil in a medium nonstick skillet over medium-high heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently.
                                                                  • Combine mayonnaise and roasted garlic in a small bowl. Spread 1/2 tablespoon mayonnaise mixture evenly over the top halves of buns; top each bottom half of bun with 1 lettuce leaf, 1 tomato slice, 1 mushroom cap, 1 tablespoon caramelized onion, and top half of bun.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    spread

                                                                  Roasted peanuts and peanut butter chips add extra crunch and creaminess to these ubiquitous bake-sale favorites. What to buy: We’ve found Reese’s Peanut Butter Chips to be far superior to other products available. They’re creamy (not waxy) and packed with peanut flavor. This recipe was featured as part of our Family-Friendly Party Done Right photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup salted roasted peanut
                                                                  • Yes No 1 cup peanut butter chips
                                                                  • Yes No 1 tbsp sanding sugar
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Whisk together flour, baking soda, and salt in a medium bowl and set aside.
                                                                  • Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add eggs, peanut butter, and vanilla and beat on medium until thoroughly combined. Add flour mixture and beat on low until incorporated. Scrape down the sides of the bowl, add peanuts and peanut butter chips, and mix on low just until incorporated.
                                                                  • Scoop dough into heaping tablespoon-sized balls and drop about 1 inch apart onto ungreased baking sheets. Sprinkle with sanding sugar and bake for 10 to 12 minutes or until brown on the edges but soft in the middle. Transfer to a rack to cool completely. Repeat with remaining dough.
                                                                  Yields: 48cookies
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1 cup plain whole milk greek yogurt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1 tsp coarsely chopped thyme
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No twelve long, 3 inch, 1 inch thick triangles of seedless red watermelon
                                                                  • Yes No 1/4 small cup mint
                                                                  • Light a grill. In a bowl, combine the yogurt with the lemon juice, vinegar, thyme and the 1 tablespoon of olive oil. Season with salt and pepper.
                                                                  • Drizzle the watermelon triangles with olive oil and season with salt and pepper. Grill over high heat until nicely charred, about 1 minute per side; transfer to plates. Top the watermelon with the yogurt sauce and season with black pepper. Drizzle with olive oil, garnish with the mint and serve.
                                                                  Yields: 6first-course servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                    Brands:
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                                                                  Gnocchi--small Italian potato dumplings--are a hearty alternative to pasta. While making gnocchi from scratch could take more than an hour, premade vacuum-packed dumplings cook in a few minutes.

                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 packed, 16 oz vacuum gnocchi
                                                                  • Yes No 4 cup sliced asparagus
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 2 tbsp preshredded parmesan cheese
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 4 tsp extra virgin olive oil
                                                                  • Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
                                                                  • Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add basil mixture to shrimp mixture; toss to coat. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  "Wonton wrappers are terrific for making ravioli when you don't have time to make homemade pasta," says Jill Donenfeld. The wontons here, filled with mashed butternut squash and roasted garlic, get nicely crispy when sautéed in a touch of oil, but they're also delicious simply steamed.

                                                                  Ingredients
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 2 sage
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 cup walnut
                                                                  • Yes No 3/4 lb butternut squash
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No salt and pepper
                                                                  • Yes No 24 wonton wrappers
                                                                  • Yes No 1 tbsp grated parmigiano-reggiano cheese
                                                                  • Preheat the oven to 400°. Arrange the garlic cloves and the whole sage leaf on a piece of foil and drizzle with 1 teaspoon of the olive oil. Wrap up the garlic in the foil and roast for about 40 minutes, until the cloves are very soft. Let cool, then peel the garlic.
                                                                  • Meanwhile, spread the walnuts in a pie plate and toast for about 5 minutes, until golden brown. Let the walnuts cool, then coarsely chop them.
                                                                  • In a medium saucepan, cover the squash with water. Bring to a boil and simmer over moderate heat until tender, about 15 minutes. Drain well and transfer to a bowl. Add the roasted garlic and the sage leaf to the squash and mash with a fork.
                                                                  • In a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the shallot and minced sage and cook over moderate heat until the shallot is softened, 3 minutes. Mix the shallot and sage into the mashed squash and season with salt and pepper. Wipe out the skillet.
                                                                  • Working with 4 wonton wrappers at a time, mound a rounded teaspoon of squash filling in the center of each wrapper. Brush the edges of the wrappers with water and fold each one into a triangle, pressing the edges to seal. Bring the pointed edges together and press to seal. Transfer the stuffed wontons to a baking sheet and cover them with plastic wrap. Repeat with the remaining wonton wrappers and filling.
                                                                  • Oil a steamer basket and set it over simmering water. Arrange half of the wontons in the basket, cover and steam for 5 minutes. Transfer the steamed wontons to a large plate. Repeat with the remaining wontons.
                                                                  • Heat the remaining 1 tablespoon of olive oil until shimmering. Add the wontons and cook over moderate heat, turning once, until lightly browned and crisp, 2 minutes per side. Transfer the wontons to a platter, sprinkle with the toasted walnuts and cheese and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 24
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  "I created this recipe after tasting the bourbon salmon from my local grocery seafood counter. Mine has received rave reviews, even from picky eaters who don't normally try salmon." --Esther Maples, Harlem, GA

                                                                  Ingredients
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 3 tbsp bourbon
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz skinless salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 4 sprigs of fresh rosemary
                                                                  • Yes No plain crackers
                                                                  • Yes No 2 tsp 2 teaspoons dijon mustard
                                                                  • Yes No a lb mixture of the two
                                                                  • Yes No 1 tbsp 1 tablespoon dried oregano
                                                                  • Yes No 1 egg
                                                                  • Yes No sea salt, and freshly ground black pepper
                                                                  • Yes No olive oil
                                                                  • Yes No a of fresh basil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No dried red chili pepper
                                                                  • Yes No 2 x 14 ounce cans of diced tomatoes
                                                                  • Yes No 2 tbsp 2 tablespoons balsamic vinegar
                                                                  • Yes No 1 lb penne pasta
                                                                  • Yes No parmesan cheese
                                                                  • Meatballs are fantastic! They’re perfect like this, with a one-minute homemade tomato sauce and spaghetti, but you could also try polenta or simple chunks of fresh crust bread. I like to make meatballs with a mixture of beef and pork, as I think it gives a really wonderful flavor and texture.To make your meatballsPick the rosemary leave off the woody stalks and finely chop them. Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands. Add to a mixing bowl with mustard, ground meat, chopped rosemary and oregano. Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix up well. Divide into 4 large balls. With wet hands, divide each ball into 6 and roll into little meatballs—you should end up with 24. Drizzle them with olive oil and jiggle them about so they all get coated. Put them on a place, cover and place in the refrigerator until needed.To cook your pasta, meatballs, and saucePick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic. Finely slice the chile. Put a large pan of salted water on to boil. Next, heat a large fryng pan on a medium heat and add 2 lugs of olive oil. Add your onion to the frying pan and stir around for 7 minutes or until softened and lightly golden. Then add your garlic and chile, and as soon as they start to get some color add the large basil leaves. Add the tomatoes and the balsamic vinegar. Bring to the boil and season to taste. Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs. Stir them around and cook for 8 -10 minutes until golden (check they’re cooked by opening one up. There should be no sign of pink. Add the meatballs to the sauce and simmer until the past is ready, then remove from the heat. Add the pasta to the boiling water and cook according to package instructions.To serve your meatballsSaving some of the cooking water, drain the pasta in a colander. Return the pasta to the pan. Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen. Serve on a large platter or in separate bowls, with the rest of the sauce and meatballs on top. Sprinkle over the small basil leaves and some grated Parmesan.This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Add distinctive flavor to dinnertime with this easy recipe for a Chinese buffet favorite.

                                                                  Ingredients
                                                                  • Yes No 2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/3 cup rice vinegar
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 4 tsp sugar, granulated
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 4 bell pepper
                                                                  • Yes No 8 scallions, cut crosswise into 1 inch pieces, white and green parts
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No white rice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a large bowl, toss chicken with 1 tablespoon each soy sauce and cornstarch, salt, and pepper. In another bowl, combine remaining soy sauce and cornstarch, vinegar, ketchup, sugar, and 1/2 cup water; set aside.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Cook half the chicken, turning occasionally, until browned and almost cooked through, 4 minutes; remove. Cook the remaining chicken in another tablespoon oil; remove.
                                                                  • Add remaining oil to the pan. Add peppers, white parts of scallions, and garlic; cook over medium-high, stirring, until peppers are crisp-tender, about 3 minutes.
                                                                  • Whisk soy sauce mixture; add to pan. Return chicken; add scallion greens. Cook, stirring, until sauce has thickened and chicken is cooked through, about 2 minutes. Serve immediately over rice, if desired.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 8
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  If you have never made your own tomato sauce, this is a great starter recipe. But even if you’re a pro, this sauce is a great base on which to riff. Game plan: If you’ve canned your own tomatoes, they can be used here. Just put the tomatoes and juices in a food processor and pulse until they are evenly broken up and incorporated, then proceed with the recipe below. If you can, make this sauce up to 24 hours in advance (keep it covered in the refrigerator and rewarm as needed), because the flavors improve with time. This recipe was featured as part of our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 5 medium garlic clove
                                                                  • Yes No 2 28 oz high quality crushed tomatoes
                                                                  • Heat oil in a medium saucepan over medium heat. When it shimmers, add onion and season with salt. Cook until onion is softened and just beginning to brown, about 7 to 9 minutes. Add garlic and cook until golden brown, about 5 minutes more.
                                                                  • Add tomatoes and juices and bring mixture to a boil. Reduce heat to medium low and bring mixture to a simmer. Cook until sauce is slightly thickened, about 20 minutes. Taste and, if necessary, season with more salt or add a pinch of sugar if the sauce is too acidic.
                                                                  Yields: 9servings (about 6 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  This French recipe is called a mimosa because the finished dish resembles the white-and-yellow flower.

                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No salt
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1/2 medium lemon