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                                                                  Strawberry-Rhubarb Pie is my father-in-law's favorite fruit pie.

                                                                  Ingredients
                                                                  • Yes No unbaked pastry
                                                                  • Yes No 2 1 inch cup rhubarb
                                                                  • Yes No 2 cup sliced strawberry
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 4 tbsp flour
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No milk
                                                                  • Preheat oven to 425 degrees F. Line 9-inch pie plate with pastry. Combine rest of ingredients except butter and milk. Pour into prepared pie plate. Dot with butter squares. Cover with crust. Fold overhang under and pinch edge together to seal. Flute the edge. Cut vent holes and brush the top with milk and sprinkle with sugar. Place pie on lowest oven rack. Bake for 10 minutes. Reduce heat to 350 degrees F. and move pie to center of oven. Bake for 20 minutes. Check pie and tent edges, if necessary. Continue to bake for 20 more minutes. Cool on wire rack.
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Dressing Room takes this classic British dessert—which is said to have originated in the 1960s in England's Lake District—and makes it ultramoist by poking holes in the date cake and soaking it with a rich, buttery toffee sauce.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb medjool dates, pitted
                                                                  • Yes No two 4 inch cinnamon stick
                                                                  • Yes No 2 cup water
                                                                  • Yes No 4 oz unsalted butter
                                                                  • Yes No 2 cup dark brown sugar
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 lb dark brown sugar
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No whipping cream
                                                                  • MAKE THE CAKE Preheat the oven to 350°. Butter an 8-by-12-inch glass baking dish. In a medium heatproof bowl, cover the dates and cinnamon sticks with the boiling water and let stand for 30 minutes. Drain the dates in a colander and shake off any excess water; discard the cinnamon.
                                                                  • In a large bowl, using an electric mixer, beat the softened butter with the brown sugar and vanilla seeds until the mixture is fluffy. Beat in the eggs, one at a time, scraping down the side of the bowl after each addition. In a medium bowl, whisk the flour with the baking soda. Add the dry ingredients to the brown sugar mixture and beat at low speed until blended, then stir in the chopped dates. Scrape the batter into the prepared baking dish and bake for 45 minutes, or until the date cake is springy and a toothpick inserted in the center comes out clean.
                                                                  • MEANWHILE, MAKE THE TOFFEE SAUCE In a medium saucepan, bring the heavy cream to a boil with the brown sugar. Add the butter and stir over moderate heat until melted; keep warm.
                                                                  • Using a fork, poke holes all over the top of the warm date cake. Drizzle 2 cups of the hot toffee sauce over the cake. Return the cake to the oven and bake for 5 minutes longer, until the toffee sauce is bubbling around the edges but not fully absorbed. Let the cake cool until most of the sauce has been absorbed, about 1 hour, poking additional holes from time to time to help it absorb more sauce.
                                                                  • Cut the cake into squares and serve with whipped cream and the remaining toffee sauce on the side.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Freeze leftover fruit to use in shakes, smoothies, or any blended treat.

                                                                  Ingredients
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 3 cup frozen strawberry
                                                                  • Yes No 2 banana
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 1/4 cup crushed crushed ice
                                                                  • Yes No 1/4 cup honey
                                                                  • Process all ingredients in a blender until smooth. Serve immediately.
                                                                  Yields: 5cups (serving size: 1 cup)
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  I first tried this wonderful marzipan candy in Peru, although I think it's originally a French confection. A piece of marzipan is sandwiched between to pecan halves, then dipped in hot caramel. The result is a beautiful marzipan candy, with a crunchy candy shell. You can use any nut or dried fruit, or a combination of both to make this candy. In Peru, a candy called maná is often used in place of the marzipan.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz marzipan
                                                                  • Yes No 30 pecan halves
                                                                  • Yes No toothpick
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup corn syrup
                                                                  • [0l] Roll the marzipan into a 1 inch balls. Press each ball of marzipan in between two pecan halves. Securely press the tip of a toothpick into each pecan/marzipan ball. Bring the water, sugar, and corn syrup to a boil. Boil until a thermometer measures 300 degrees, then remove from heat. Have a piece of styrofoam ready next to your workspace. Working quickly and carefully, use the toothpick to dip the marzipan/nut balls into the hot syrup and let the excess syrup drip off the candy. Poke the end of the toothpick into the styrofoam and let cool standing upright, so that any excess syrup can drip off. Be very careful not to touch the hot syrup - it will stick to your hands and burn. When the candies are completely cooled and the candy shells are hard, remove the toothpicks and break off any pieces of excess candy. These candies do not keep more than one day, especially in high humidity.
                                                                  • Makes 15 pieces.
                                                                  Cuisine:YesNoperuvian
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Grapes add polyphenol antioxidants, while the seeds and oil deliver vitamin E.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1 tsp maple syrup
                                                                  • Yes No 1/2 tsp stone ground mustard
                                                                  • Yes No 2 tsp grapeseed oil
                                                                  • Yes No 7 cup loosely packed baby arugula
                                                                  • Yes No 2 cup red grapes
                                                                  • Yes No 2 tbsp sunflower seed kernels
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
                                                                  • Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat.
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 3/4 lb fusilli pasta
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large leek, white and light green parts only
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 4 4 oz cup packed baby spinach
                                                                  • Yes No 1/2 cup loosely packed basil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
                                                                  • Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
                                                                  • Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Like Spanish potato salad, Spanish pasta has a distinctly Mediterranean flavor, and is fresh-tasting and easy to make. Bow tie pasta, mayonnaise, fresh tomatoes, olives, pickles and onion are tossed with vegetables. Add a can of tuna to the mix and you have a great-tasting Spanish take on pasta salad.

                                                                  Ingredients
                                                                  • Yes No 16 oz bow tie pasta (farfalle)
                                                                  • Yes No 2 large firm tomatoes
                                                                  • Yes No 4 pickle
                                                                  • Yes No 1 italian green pepper
                                                                  • Yes No 1 oz tuna, canned
                                                                  • Yes No 1 oz carrot
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No 1 oz pitted black olives
                                                                  • Yes No 7.5 oz canned kernel corn
                                                                  • Yes No 12 oz mayonnaise
                                                                  • Yes No 2 egg
                                                                  • Yes No salt and pepper
                                                                  • Cook the bow tie pasta. Drain, rinse and cool for 10 minutes. Refrigerate pasta for at least an hour.
                                                                  • While pasta is cooling, prepare the rest of the ingredients. Cut tomatoes into wedges. Slice green pepper into strips, about an inch and a half. Slice pickles into half, lengthwise. Drain the tuna and carrots. Slice the red onion thinly. Cut olives in half.
                                                                  • Once the pasta is chilled, combine all of the ingredients together in a mixing bowl. Then, toss the ingredients with the pasta. Serve cold as a first course or side dish.
                                                                  Cuisine:YesNospanish
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Feta and white beans provide plenty of protein in this main-course salad. If you don't have white-wine vinegar, you can substitute red-wine or balsamic vinegar.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 oz green bean
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 1/2 6 oz cup crumbled feta cheese
                                                                  • Yes No 1 head romaine lettuce
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 15 oz white beans
                                                                  • In a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain green beans, and rinse with cold water to stop the cooking.
                                                                  • Using a sharp knife, slice off both ends of each orange. Cut off peel, following the curve of the fruit. Halve fruit from top to bottom, and thinly slice each half crosswise.
                                                                  • In a bowl, whisk together oil and vinegar; season with salt and pepper. Add feta, oranges, lettuce, onion, beans, and green beans. Toss to combine.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine

                                                                  Use frozen mini phyllo pastry shells as the base for this colorful appetizer.

                                                                  Ingredients
                                                                  • Yes No 2 mini, 1.9 oz frozen phyllo pastry shells
                                                                  • Yes No 3 oz brie cheese
                                                                  • Yes No red pepper jelly
                                                                  • Yes No 3 tbsp chopped roasted salted almonds
                                                                  • Preheat oven to 350°. Place mini phyllo pastry shells, on a baking sheet. Cut Brie cheese, into 30 very small pieces. Spoon rounded 1/4 teaspoon red pepper jelly into each shell; top with cheese. Sprinkle with almonds. Bake tartlets 5 to 6 minutes or until cheese is melted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 30tartlets
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt

                                                                  Ultra-light in calories, this gorgeous dessert calls for just seven ingredients. A granita style frozen ice with buttermilk, lemon juice, and a tiny amount of sugar tops sliced strawberries drizzled with good quality balsamic vinegar. The Good News: Ubuntu pastry chef Deanie Fox makes this fluffy granita with buttermilk, which is low in fat, high in calcium and easy to digest. She spoons the creamy, tangy ice over lightly sweetened strawberries, a vitamin C-loaded fruit.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 pint strawberry
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 4 tiny tarragon
                                                                  • In a bowl, whisk 1 1/2 tablespoons of the sugar with 1/2 tablespoon of the lemon juice until the sugar is dissolved. Whisk in the buttermilk and pour into a shallow baking dish; freeze until firm, whisking the mixture every 30 minutes, about 3 hours.
                                                                  • In a bowl, toss the strawberries with the remaining 2 tablespoons of sugar and 1 tablespoon of lemon juice. Add the lemon zest and vinegar; let stand for 30 minutes. Spoon the berries and any juices into glasses. Using a fork, scrape the buttermilk ice into fluffy crystals and spoon over the strawberries. Garnish with the tarragon and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Similar to pitas, Italian piadini are quick to make. Soy flour adds a nutty flavor and 2 grams of soy protein per serving. Use full-fat soy flour; low-fat and fat-free flours will yield tough, dry bread. Filling piadini with garlicky greens is common in southern Italy.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup soy flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb swiss chard
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • To prepare piadini, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1 teaspoon salt, baking powder, thyme, and rosemary in a large bowl. Add 3 tablespoons oil; stir with a whisk until evenly distributed. Add water; stir until dough forms. Turn dough out onto a lightly floured surface; knead 2 minutes. Place in a bowl coated with cooking spray. Cover with plastic wrap; let rest at room temperature 30 minutes.
                                                                  • To prepare greens, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until lightly browned, stirring constantly. Add chard; cook 8 minutes or until tender, stirring frequently. Add spinach; cook 3 minutes or just until wilted, stirring frequently. Stir in juice, pepper, and 1/8 teaspoon salt. Remove from heat; keep warm.
                                                                  • Divide dough into 24 equal portions; shape each portion into a ball. Working with one portion at a time (cover remaining dough to prevent drying), roll into a 4-inch circle. Repeat procedure with remaining dough. Stack dough circles between single layers of wax paper to prevent sticking. Heat a large nonstick or cast-iron skillet coated with cooking spray over medium-high heat. Add 2 dough circles; cook 1 minute on each side or until golden brown. Cover and keep warm. Repeat procedure with remaining dough circles. Spoon about 2 tablespoons greens onto each flatbread; fold in half. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 2 filled piadini)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These sandwiches will be a winner with the family for their flavor and with Mom for their ease!

                                                                  Ingredients
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 6 sandwich buns
                                                                  • Cook ground chuck and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in catsup, water, Worcestershire sauce, salt and pepper; simmer 20 minutes, stirring frequently. Spoon onto buns.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7.
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer

                                                                  Basmati rice has a sweet, nutty flavor; in Hindi, the word basmati means "queen of fragrance."

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No 1 whole bay leaf
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 2/3 cup golden raisin
                                                                  • Yes No 2 cup water
                                                                  • Yes No salt and pepper
                                                                  • Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
                                                                  • Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.
                                                                  • Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
                                                                  • Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Cook the fruit quickly so that a layer of brittle caramel encases the soft interior. This recipe works just as well with peaches.

                                                                  Ingredients
                                                                  • Yes No 1/2 pint heavy whipping cream
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 8 apricots, and pitted
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Whip cream with confectioner's sugar until soft peaks form. Whisk in amaretto or almond extract. Refrigerate until ready to use.
                                                                  • Melt butter in a large saute pan over medium heat. Add sugar; stir to dissolve. Swirl occasionally until mixture is light brown, 3 to 5 minutes.
                                                                  • Add apricots, cut side down. Increase heat to medium high, and cook until sugar has turned a deep amber and apricots are well caramelized, no more than 5 minutes. Shake pan a few times.
                                                                  • Remove pan from heat and transfer apricots to a plate, cut side up. Whisk milk into sugar mixture to make caramel sauce. Simmer over low heat until thick, 2 to 3 minutes.
                                                                  • Arrange apricots on four plates and pour sauce over each one. Spoon almond cream on the side and garnish with sliced almonds.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 3 lb boneless pork shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No 1 14 oz canned chopped tomatoes
                                                                  • Yes No 3 14 oz cans white hominy
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Sprinkle pork with salt and pepper. Warm oil in a large skillet over medium-high heat. Cook pork, in batches if necessary, browning on all sides, about 10 to 15 minutes. Add to slow cooker and drain off all but 1 Tbsp. fat. Add onion, chili powder and garlic to skillet and cook, stirring, until softened, 2 minutes. Stir in beer and cook for 1 minute, scraping up browned bits from bottom of pan with a wooden spoon. Add mixture to slow cooker
                                                                  • Add tomatoes to slow cooker. Cover and cook on low until meat is just tender, about 6 hours. Stir in hominy and oregano and cook 1 hour more. Remove pork from pot with tongs. When cool enough to handle, shred pork. Skim fat from top of broth, stir in shredded pork, and serve.
                                                                  Yields: 8servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 7 hours
                                                                  • Total Time: 7 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Your slow cooker plus a little cinnamon, cumin and coriander makes boneless brisket mouthwateringly tender and delicious. Put it together in the morning and you'll come home to a delectable dish.

                                                                  Ingredients
                                                                  • Yes No 2 large onion
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1 3 lb boneless beef brisket
                                                                  • Yes No 1 cup dried apricots
                                                                  • Yes No 1 3/4 cup swanson beef broth
                                                                  • Yes No swanson beef stock
                                                                  • Yes No 2 tbsp honey
                                                                  • Place the onions into a 6-quart slow cooker.
                                                                  • Stir the coriander, if desired, cumin, cinnamon and garlic powder in a small bowl. Rub the mixture on the beef. Place the beef into the cooker. Arrange the apricots around the beef.
                                                                  • Stir the broth and honey in a medium bowl. Pour the broth mixture over the beef. Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.
                                                                  • Time-Saving: The recipe may be cooked on HIGH for 4 to 5 hours.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 7 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 8 orange
                                                                  • Fill a cocktail shaker with ice. Add 6 ounces of Orange Wine and 1/2 ounce of Simple Syrup. Shake well and strain into 2 chilled martini glasses. Repeat 3 more times, using fresh ice each time. Garnish each drink with an orange twist.
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  This low-fat cheesecake recipe lets you enjoy a slice of classic New York cheesecake without all the guilt. Fat-free sour cream and cottage cheese and reduced-fat cream cheese keep this dessert light, creamy, and flavorful.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp ice water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup fat-free cottage cheese
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 8 oz less fat cream cheese
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 large egg
                                                                  • Preheat oven to 400°.
                                                                  • To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Place 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).
                                                                  • Firmly press mixture into bottom of a 9 x 3-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned; cool on a wire rack.
                                                                  • Reduce oven temperature to 325°.
                                                                  • To prepare filling, strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid. Place cottage cheese in food processor; process until smooth.
                                                                  • Place 2 cups sugar and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well. Add cottage cheese, stirring until well blended. Pour mixture into prepared crust.
                                                                  • Bake at 325° for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
                                                                  • Note: You can also make the cheesecake in a 10 x 2 1/2-inch springform pan. Bake at 300º for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 16servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Prep: 20 minutes; Chill: 5 hours; Bake: 1 hour 5 minutes.

                                                                  Ingredients
                                                                  • Yes No stephen's piecrust
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup salted butter
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Form Stephen's Piecrust dough into a ball, and flatten with palm of hand. Roll between 2 sheets of wax paper to a 12- to 13-inch circle. Carefully transfer to a 9-inch deep-dish pieplate, pressing to fit into bottom and up sides. Flute edges, if desired. Chill at least 1 hour.
                                                                  • Preheat oven to 325°. Line piecrust with foil, and fill with pie weights or dried beans. Bake at 325° for 15 minutes, remove weights and foil, and bake 10 minutes more or until just set. Remove from oven, and set aside.
                                                                  • Reduce oven temperature to 300°. Whisk together sugar and flour in a large bowl. Whisk in eggs gradually, and slowly add butter. Whisk in buttermilk and next 3 ingredients.
                                                                  • Pour filling into crust. Bake at 300° for 40 to 45 minutes or until just set (center will jiggle). Remove to cooling rack. Chill pie until cold, at least 4 hours or overnight.
                                                                  Yields: 1pie
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Plum Jam
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No 2 small lb plum
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 lemon
                                                                  • In a large, nonreactive saucepan, toss the plums with the sugar and let stand, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.
                                                                  • Squeeze the lemon over the plums, add it to the saucepan and bring to a boil, stirring until the sugar is dissolved. Cook over moderate heat, stirring, until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.
                                                                  • Discard the lemon and spoon the plum jam into three 1/2-pint jars, leaving about 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 31/2-pint jars
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 big pinch crushed red chili pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 3/4 lb medium tomato
                                                                  • Yes No 1 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1/4 tsp rosemary leaves, dried
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 1/3 cup pitted black olive
                                                                  • In a large nonstick frying pan, heat the oil over moderate heat. Add the shrimp, garlic, red-pepper flakes, salt, and black pepper and cook, stirring occasionally, until the shrimp are just done, about 5 minutes. Remove the shrimp with a slotted spoon.
                                                                  • Add the fresh tomatoes, canned tomatoes, rosemary, capers, and olives to the pan. Reduce the heat and simmer, covered, for 15 minutes. Stir in the shrimp and simmer until just heated through, about 1 minute.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Tomato Cobbler
                                                                   2 h 20 m

                                                                  As sweet and delicious as summer's cherry tomatoes are raw, they become even more so when baked in this easy cobbler-style dish. Caramelized onion, garlic, and hot pepper reinforce the dish's savory side. A Gruyere drop-biscuit dough, spooned on top before the ensemble bakes, makes the cobbler work as a hearty side or a rustic main course.Cheese biscuits on top of the tomato filling soak up the juices.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 lb cherry tomato
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 2 1/4 oz cup grated gruyère cheese
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.
                                                                  • Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.
                                                                  • Preheat oven to 375 degrees. Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)
                                                                  • Transfer tomato mixture to
                                                                  • a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                  • Prep Time: 50 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle

                                                                  These delicious sandwiches make a great weeknight meal and take just minutes to prepare.

                                                                  Ingredients
                                                                  • Yes No 2 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp italian seasoning
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/2 cup sliced red onion
                                                                  • Yes No 2 1/2 cup red bell pepper
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 10 oz focaccia bread
                                                                  • Yes No 1/2 2 oz cup shredded sharp cheddar cheese
                                                                  • Cut each chicken breast half in half horizontally, and lightly coat chicken with cooking spray. Sprinkle Italian seasoning, garlic powder, black pepper, and 1/8 teaspoon salt over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Reduce heat to medium; add water. Cook 10 minutes or until chicken is done. Remove chicken from pan; keep warm.
                                                                  • Return pan to medium-high heat. Add red onion; sauté 2 minutes. Add bell pepper, green onions, and remaining 1/8 teaspoon salt; sauté 2 minutes or until tender.
                                                                  • Preheat broiler.
                                                                  • Place bottom half of focaccia on a baking sheet; top with chicken. Arrange onion mixture evenly over chicken; sprinkle with cheese. Broil 2 minutes or until cheese melts. Top with remaining bread; slice into 4 equal portions.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bread

                                                                  A dash of curry and a maple syrup glaze transform pineapple into an elegant topping for ham. Steam asparagus or green beans for a quick side. Prep: 1 minute; Cook: 12 minutes

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 slice 25% less sodium ham
                                                                  • Yes No 2 bite size cup refrigerated prechopped fresh pineapple, bite sized pieces
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1/2 tsp curry powder
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp dark brown sugar
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham; cook 3 to 4 minutes on each side or until browned. Remove from pan; keep warm.
                                                                  • Combine pineapple, syrup, and curry powder; toss well.
                                                                  • Melt butter in pan over medium heat; add pineapple mixture. Cook 4 minutes or until pineapple is tender, stirring frequently. Add brown sugar; cook 1 minute or until sugar melts. Serve glazed pineapple over ham.
                                                                  Yields: 4servings (serving size: 3 ounces ham and about 1/2 cup glazed pineapple)
                                                                  • Prep Time: 1 minute
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe is adapted from one prepared by Williams's mother. Three rises give this basic sandwich-style bread a delicate crumb and a soft texture. An egg wash creates a glossy top crust on the baked bread, but be gentle when brushing the egg on the dough so as not to deflate the loaf.

                                                                  Ingredients
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 large egg
                                                                  • Dissolve sugar and yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes.
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup warm water, flour, and salt to yeast mixture; stir until a soft dough forms. Turn out onto a floured surface. Knead dough until smooth and elastic (about 5 minutes).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Uncover dough, and punch dough down. Cover and let rise 30 minutes. Uncover dough; punch dough down. Cover and let rest 10 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
                                                                  • Preheat oven to 425°.
                                                                  • Uncover dough; gently brush with egg. Bake at 425° for 12 minutes. Reduce oven temperature to 350° (do not remove bread from oven); bake an additional 15 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
                                                                  Yields: 12servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 3 naval oranges
                                                                  • Yes No 4 small bunch watercress
                                                                  • Yes No 6 large radish
                                                                  • In a small bowl, whisk together vinegar, mustard, salt and pepper. Whisk in oil in a steady stream, until emulsified. (Dressing may be made up to 1 week ahead; cover and refrigerate.)
                                                                  • Using a small sharp knife, remove a thin slice from top and base of each orange. Set each fruit on its base and cut from top to bottom to remove both rind and white pith in thick strips. Working over a bowl, cut between membranes to release orange sections, removing seeds as you go. Reserve juice for another use.
                                                                  • Combine oranges, watercress and radishes in a serving bowl. (Salad may be prepared up to 4 hours ahead; cover and refrigerate.) Toss salad with dressing just before serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Sliced pears become exceptionally sweet when given a quick turn on the grill (or the stove top). This recipe can be made on a grill pan, although you may need to increase the cooking times by one minute per side.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 firm, ripe pears
                                                                  • Yes No 8 chicken and apple sausage links, pricked
                                                                  • Yes No fresh thyme, chutney, and assorted mustards
                                                                  • Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
                                                                  • Whisk lemon juice with mustard. Add oil in a slow, steady stream, whisking until emulsified. Whisk in salt and pepper. Toss pears with 2 tablespoons dressing.
                                                                  • Grill sausages, turning frequently, until heated through, 10 to 12 minutes total. At the same time, grill pears until softened and lightly browned, 4 to 5 minutes per side. Top sausages and pears with thyme, and serve with chutney, mustards, and remaining dressing.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Once the grape leaves are rolled, they're braised in broth and lemon juice. Their fragrant, slightly tart taste adds flavor to the broth, which is thickened with cornstarch to form a dipping sauce for the dolmades. They make great appetizers. Look for grape leaves in the Mediterranean section of your supermarket.

                                                                  Ingredients
                                                                  • Yes No 1 cup coarsely chopped fennel
                                                                  • Yes No 1/2 cup coarsely chopped onion
                                                                  • Yes No 1/4 cup coarsely chopped scallion
                                                                  • Yes No 1/2 lb ground round (beef)
                                                                  • Yes No 2 tbsp uncooked medium grain rice
                                                                  • Yes No 2 tbsp bulgur
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1 1 lb large tomato
                                                                  • Yes No 1/2 dash crushed red chili pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 30 large grape leaves
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 15.75 oz fat free, less sodium chicken broth
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp dill, dried
                                                                  • Yes No lemon
                                                                  • Combine first 3 ingredients in a food processor, and process until minced. Combine the fennel mixture with beef, rice, bulgur, and oil. Grate tomato halves over mixture; discard skin. Sprinkle beef mixture with pepper and salt; stir to combine.
                                                                  • Rinse grape leaves under cold water; drain and pat dry with paper towels. Remove stems, and discard. Spoon 1 rounded tablespoon of beef mixture onto the center of each grape leaf. Bring 2 opposite points of leaf to center, and fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat procedure with remaining grape leaves.
                                                                  • Place stuffed grape leaves close together, seam sides down, in a Dutch oven coated with cooking spray. Add broth and juice; bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Carefully remove dolmades from pan. Combine cornstarch and water. Stir cornstarch mixture into broth; bring to a boil; cook for 1 minute. Stir in dill. Serve with dolmades. Garnish with lemon wedges, if desired.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 6servings (serving size: 5 dolmades and (1/4) cup lemon broth)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No 5 1/2 oz bittersweet chocolate
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 tbsp crème fraiche
                                                                  • Yes No garnish, confectioners' sugar
                                                                  • Preheat oven to 400 degrees. Brush four 7-ounce ramekins generously
                                                                  • with the butter; coat with granulated sugar. Whisk whites
                                                                  • with a mixer until frothy, about 2 minutes. Add cream of
                                                                  • tartar; whisk until soft peaks form. Add 1/3 cup granulated
                                                                  • sugar; whisk until medium peaks form, about 5 minutes.
                                                                  • Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites.
                                                                  • Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners' sugar.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  Ingredients
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 2 tbsp shedd's spread country crock calcium
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No 1 10 oz button mushroom
                                                                  • Yes No 2 cup ragu old world style pasta sauce
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 medium onion
                                                                  • Season chicken, if desired, with salt and black pepper. Melt Shedd's Spread Country Crock® Calcium plus Vitamin D in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once. Remove chicken and set aside. Add green peppers, mushrooms and onion to same skillet and cook over medium-high heat, stirring occasionally, 5 minutes or until mushrooms are golden. Stir in Pasta Sauce and oregano and bring to a boil. Reduce heat to low and return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Preparation time: 10 Minute(s) Cook time: 25 Minute(s)
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragu
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 6 oz club soda
                                                                  • Yes No 1 fennel fronds
                                                                  • In a collins glass, combine the orgeat, Fennel Syrup and fresh lemon juice and stir well. Add ice, stir in the chilled club soda and garnish with the fennel frond.
                                                                  Yields: 1drink
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Soak corn husks in a cooler of water before grilling to prevent the husks from burning. After grilling, drain water, and put corn back into cooler for up to 20 minutes to keep warm until ready to serve.

                                                                  Ingredients
                                                                  • Yes No 8 ear corn
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 tsp grated lime rind
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No chili powder
                                                                  • Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Pull husks over corn. Cover corn with water; let stand 1 hour.
                                                                  • Stir together 1/2 cup softened butter, 1 tsp. grated lime rind, and 1 tsp. lime juice.
                                                                  • Drain corn, and pat dry.
                                                                  • Grill corn, without grill lid, over medium heat (300° to 350°) 25 minutes or until tender, turning often. Remove corn from grill. Carefully pull back husks, and tie with a leftover husk or kitchen string. Spread with desired amount of butter mixture. Sprinkle corn evenly with desired amount of chili powder.
                                                                  • Note: Stir 1/2 tsp. chili powder into the butter mixture, if desired.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Ground almonds give these cookies a hearty taste and extra crunch. We love the look and texture of raspberry preserves with seeds, but use seedless fruit spread if you like.

                                                                  Ingredients
                                                                  • Yes No 7 1/2 oz all purpose flour
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 6 tbsp raspberry preserves
                                                                  • Yes No 2 tsp powdered sugar
                                                                  • Weigh or lightly spoon 2.25 ounces (about 1/2 cup) flour into a dry measuring cup; level with a knife. Combine 2.25 ounces flour and almonds in a food processor; process until finely ground. Weigh or lightly spoon remaining 5.25 ounces (about 1 cup plus 2 tablespoons) flour into a dry measuring cup. Combine almond mixture, remaining 5.25 ounces flour, baking powder, cinnamon, and salt, stirring well with a whisk.
                                                                  • Place granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg yolks; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Turn dough out onto a sheet of plastic wrap; knead lightly 3 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour.
                                                                  • Preheat oven to 350°.
                                                                  • Roll each dough portion into a 1/8-inch thickness on a floured surface; cut with a 2-inch rectangular cookie cutter with fluted edges to form 36 cookies. Repeat procedure with remaining dough portion; use a 1-inch rectangular fluted cutter to remove centers of 36 rectangles. Arrange 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks.
                                                                  • Spread center of each whole cookie with about 1/2 teaspoon preserves. Sprinkle cutout cookies with powdered sugar. Place 1 cutout cookie on top of each whole cookie.
                                                                  Yields: 36cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Food that's both savory and sweet is just fine, but being a firm believer that candied yams or sweet potatoes suffer from a severe identity crisis in this department— we're just not huge fans. To help them out a little we pushed the recipe a little further into the sweet category and came out with the most glorious of Thanksgiving sweets!

                                                                  Ingredients
                                                                  • Yes No 3 gelatin
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup corn syrup
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sweet potato puree
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Add gelatin to 1/2 cup of cold water in the bowl of a stand mixer (or large bowl if using a hand mixer) fitted with a whisk attachment. Combine remaining 1/2 cup water, white sugar, corn syrup and salt in a medium sauce pan and bring to a boil. Leave on heat (without stirring) until a candy thermometer reads 240 degrees Fahrenheit.
                                                                  • Immediately remove from heat and pour into mixing bowl with gelatin. Mix on low until combined and increase speed to high for 10 minutes or until thick peaks have formed that don't fall when whisk is removed. While mixture is whipping, combine remaining ingredients (sweet potato and spices) in a small dish and mix to combine. When peaks have formed, scrape bowl and add mixture and beat on medium speed for 30 seconds. Scrape perimeter of bowl and beat again until all streaks have vanished.
                                                                  • Mixture will be thinner than a traditional marshmallow (if you've made them in the past, don't panic!). Pour into an 8x8 pan lined with parchment paper, or coated with a thick later of powdered sugar to make removal easier. Allow to sit uncovered, overnight to set.
                                                                  • Remove from pan and sprinkle top with powdered sugar (which will help your cutting device not stick). Use a pizza wheel, knife, or bench scraper to cut 1" squares. Roll in powdered sugar and shake to remove excess. Enjoy!
                                                                    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
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  BRAND WINNER JIMMY DEAN Pork Sausage. Prep: 15 min., Cook: 10 min., Bake: 45 min.

                                                                  Ingredients
                                                                  • Yes No 1 lb jimmy dean ground pork sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 28 oz bold and spicy baked beans
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 15 oz dark kidney beans
                                                                  • Yes No 3 cup barbecue sauce
                                                                  • Yes No 1/2 cup firmly packed dark brown sugar
                                                                  • Yes No 1/4 cup prepared yellow mustard
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Cook pork sausage in an ovenproof Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain, reserving 2 teaspoons drippings in Dutch oven. Return sausage to Dutch oven, and stir in onion, next 8 ingredients, and, if desired, garlic powder.
                                                                  • Bake at 350° for 45 minutes or until thickened and bubbly.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    jimmy dean
                                                                    Brands:
                                                                  • Yes No
                                                                    Jimmy Dean

                                                                  Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dill—or do without the greenery altogether.

                                                                  Ingredients
                                                                  • Yes No 1 lb potato
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 1 lb skinless salmon fillet
                                                                  • Yes No 1 fennel bulb, fronds, bulb
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 2 tbsp chopped scallion green tops
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 3/4 lb, 1 1/2 qt watercress
                                                                  • Bring a large pot of salted water to a boil. Add the potatoes and cook for 8 minutes. Stir in the peas and continue cooking until the potatoes are tender, about 2 minutes longer. Drain thoroughly.
                                                                  • Meanwhile, fill a large, deep frying pan with 3 inches of salted water. Bring to a simmer. Add the salmon and simmer until the fish is just cooked through, about 10 minutes. Transfer the salmon to paper towels to drain. Cut or flake the salmon into bite-size pieces.
                                                                  • Chop enough of the fennel fronds to make 1 tablespoon. In a medium glass or stainless-steel bowl, whisk together the sour cream, mayonnaise, chives, oil, lemon juice, chopped fennel fronds, salt, and pepper.
                                                                  • In a large bowl, toss the watercress with 1/4 cup of the dressing and put the greens on plates. In the same bowl, gently toss the potatoes and peas, the salmon, and the sliced fennel with the remaining dressing. Top the watercress with the potato-and-salmon mixture.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  • Yes No
                                                                    paper

                                                                  reader recipe contest is Julia from Washington D.C. Her lasagna was a special treat for me to make. Why? She cleverly bypasses the usual ricotta filling and instead purees butternut squash into a creamy, colorful sauce. This lasagna is layered up with this squash sauce, as well as browned mushrooms and tasty chard. It's absolutely delicious, and it is a healthier, lighter take on the lasagna we all know and love.

                                                                  Ingredients
                                                                  • Yes No
                                                                  • Yes No a packed turkey sausage to the mushroom layer, finally, it's really, really delicious
                                                                  • Yes No small cream that are included in a traditional bechamel based lasagna, also, the amount of low fat cheese helps up the protein
                                                                  • Yes No 1 lb lasagna noodle
                                                                  • Yes No 2 lb butternut squash
                                                                  • Yes No olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large bunch chard
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tsp grated nutmeg
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tsp minced thyme
                                                                  • Yes No 1 1/2 cup shredded parmesan and mozzarella cheese mix
                                                                  Cuisine:YesNoitalian

                                                                  This energizing drink can be served at breakfast, or over ice as a pick-me-up at any other time of day.

                                                                  Ingredients
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No 1/4 cup raw honey
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp finely grated ginger
                                                                  • Yes No 2 ripe banana
                                                                  • In a blender, puree all ingredients until smooth. Serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 cup coarsely chopped spinach
                                                                  • Yes No 8 cup cavatappi
                                                                  • Yes No 1 4 oz cup crumbled feta cheese
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 19 oz chickpeas in can
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No black pepper
                                                                  • Yes No lemon
                                                                  • Combine first 10 ingredients in a large bowl; toss well. Garnish with lemon wedges, if desired.
                                                                  Yields: 12servings (serving size: 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 3 3 lb cup diced ripe yet firm cantaloupe, from a, melon
                                                                  • Yes No 2 2 lb cup diced fresh pineapple, from a, pineapple
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • In a large bowl, mix melon, pineapple, bell pepper, onion, ginger, jalapeño and lemon or lime juice. Stir well, cover and chill for at least 30 minutes or up to 6 hours. Just before serving, stir in mint and oil and season with salt and pepper. Serve cold.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  You can also prepare this recipe with cubed leg of lamb. Fenugreek seed is a common spice in Indian food. Find it at an ethnic grocery such as World Market, or order online at www.americanspice.com.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp homemade curry powder
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 3 1/2 lb beef stew meat
                                                                  • Yes No 2 tbsp coriander seed
                                                                  • Yes No 1 tbsp cumin seed
                                                                  • Yes No 2 tsp fenugreek seed
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 1 1 inch cinnamon stick
                                                                  • Yes No 2 dried hot red chiles
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 cup onion
                                                                  • Yes No 3 tbsp minced ginger
                                                                  • Yes No 1/4 cup minced garlic
                                                                  • Yes No 2 tbsp sweet hungarian paprika
                                                                  • Yes No 2 cup low-fat yogurt
                                                                  • Yes No 1 1/2 cup low-sodium beef broth
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 1/2 cup minced fresh cilantro stems
                                                                  • Yes No 1/2 cup tomato purée
                                                                  • To prepare beef, combine first 3 ingredients; rub evenly over beef. Cover and chill 2 hours, tossing occasionally.
                                                                  • To prepare toasted spices, heat a nonstick skillet over medium-high heat. Add coriander and next 6 ingredients (coriander through bay leaves); cook 1 minute or until fragrant, shaking pan constantly. Place coriander mixture, sugar, cardamom, and 1/4 teaspoon salt in a spice or coffee grinder, and process until finely ground.
                                                                  • Heat 1 1/2 teaspoons oil in Dutch oven over medium-high heat. Add half of beef mixture; sauté 5 minutes or until browned on all sides. Remove from pan with a slotted spoon. Repeat procedure with remaining oil and beef mixture; remove from pan. Reduce heat to medium. Add onion and ginger to pan; cook 6 minutes or until onion is tender, stirring occasionally. Add the toasted spice mixture, garlic, and paprika; cook 1 minute, stirring constantly. Add beef, yogurt, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until the beef is tender.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe, from Charlotte Skelton's book Absolutely a la Carte (A la Carte Alley, $22.95), is named after a community north of Biloxi. When pressed for time, try the Kitchen Express method below.

                                                                  Ingredients
                                                                  • Yes No 2 whole chicken
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup dry sherry
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp curry powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp poultry seasoning
                                                                  • Yes No 2 6 oz long grain and wild rice mix
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 8 oz mushrooms
                                                                  • Yes No 1 1 cup scallion
                                                                  • Yes No 1 8 oz carton sour cream
                                                                  • Yes No 1 10 3/4 oz cream of mushroom soup
                                                                  • Yes No 1 1 1/2 cup sleeve round buttery crackers
                                                                  • Yes No 1 6 oz french fried onions
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1/8 tsp garlic powder
                                                                  • Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done. Remove chicken, reserving broth in Dutch oven. Let chicken cool. Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids.
                                                                  • Cook rice according to package directions, substituting 4 1/4 cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 1/4 cups, if necessary.)
                                                                  • Skin, bone, and coarsely chop or shred chicken.
                                                                  • Melt 1/2 cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup. Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 1/2- x 3 1/2- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish.
                                                                  • Stir together crushed crackers and fried onions. Stir in 1/4 cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.
                                                                  • Bake, covered, at 350° for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.
                                                                  • To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator. Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.)
                                                                  • To microwave one frozen, unbaked 8-inch square casserole: Casserole must be in a microwave-safe dish. Cover dish with wax paper. Microwave at HIGH 15 to 16 minutes or until casserole is bubbly, giving dish a half-turn once.
                                                                  • To microwave one thawed, unbaked 8-inch square casserole: Follow directions to microwave a frozen, unbaked casserole, reducing microwave time to 7 to 8 minutes.
                                                                  • Kitchen Express: Use 2 deli-roasted chickens (about 2 pounds each) in place of boiled chickens. Use 1 cup dry sherry and 3 1/4 cups (26 ounces) canned chicken broth to cook rice.
                                                                  Cuisine:YesNomississippi
                                                                  Yields: 14servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 1 hour 40 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  This fresh berry dessert uses a baked meringue that's crumbled and stirred into the streusel. The filling uses crystallized ginger and orange rind for a decidedly tart flavor that contrasts with the sweet topping. Because the meringue needs to sit in the oven at least 12 hours, make it a day before serving. Or make our same-day Almond Streusel variation. At her restaurant Flying Fish, Chef Christine Keff serves the crisps in small skillets, but we tested them in ramekins as well. You can also make a single crisp in a 13 x 9-inch baking dish. For a real treat, serve with ice cream.

                                                                  Ingredients
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No 1/4 cup sweetened flaked coconut
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 4 cup blueberry
                                                                  • Yes No 2 cup blackberry
                                                                  • Yes No 2 cup raspberry
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 3 tbsp chopped crystallized ginger
                                                                  • Yes No 2 tbsp finely grated orange rind
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 200°.
                                                                  • To prepare streusel, place egg whites in a large bowl; beat with a mixer at high speed until foamy (about 30 seconds). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (about 2 minutes). Gently fold in almonds, coconut, and 1/4 teaspoon cinnamon. Spread as evenly as possible onto a parchment-lined 15 x 10-inch jelly roll pan.
                                                                  • Bake 2 1/2 hours. Turn oven off; cool meringue in closed oven at least 12 hours or until completely dry. Remove meringue from paper. Crumble meringue into 1/4-inch pieces.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through 1/4 teaspoon cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in meringue pieces.
                                                                  • Preheat oven to 350°.
                                                                  • To prepare filling, combine blueberries and next 7 ingredients (blueberries through orange rind) in a bowl; toss well. Spoon 1/2 cup filling into each of 12 (6-ounce) ramekins or custard cups coated with cooking spray. Top each with 1/3 cup meringue streusel mixture. Place ramekins on a baking sheet; bake at 350° for 10 minutes or until bubbly. Serve warm or at room temperature.
                                                                  • Note: You can also make this dessert in a 13 x 9-inch baking dish. (Bake for 30 minutes or until bubbly.) Or use small skillets like the one above, which we found at Williams-Sonoma. (Bake for 25 minutes.) The recipe makes enough to fill 6 skillets, 2 servings per skillet.
                                                                  • Variation: Triple-Berry Crisps with Almond Streusel: If you're in a hurry, try this more simple, traditional streusel topping - made with butter, flour, and sugar.
                                                                  • Almond Streusel: 3/4 cup all-purpose flour; 1/2 cup packed brown sugar; 1/2 teaspoon salt; 4 1/2 tablespoons chilled butter, cut into small pieces; 3/4 cup regular oats; 1/3 cup sliced almonds
                                                                  • To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats, and almonds; pulse 2 times. Sprinkle over berry filling; bake according to recipe above.
                                                                  Cuisine:YesNoseattle
                                                                  Yields: 12servings (serving size: 1 ramekin)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In this soup, low-sodium chicken stock is infused with saffron; blended with wine, onion, garlic, celery, peppers, and spices; and then pureed. This pureed soup is good served either hot from the saucepan or chilled.

                                                                  Ingredients
                                                                  • Yes No 3 cup low-sodium chicken stock
                                                                  • Yes No big pinch saffron
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 4 2 lb large yellow bell pepper
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 2 tbsp half and half
                                                                  • Yes No black pepper
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No low-fat sour cream
                                                                  • Bring stock to a boil in a small saucepan. Add saffron; stir to dissolve. Turn off heat; let infuse while proceeding.
                                                                  • Heat butter in a large saucepan over medium-low heat. Add onion and garlic; cook until they begin to soften, about 4 minutes. Add celery and bell peppers; cook, covered, stirring occasionally, until softened, 18 to 20 minutes.
                                                                  • Add wine, and cook, stirring occasionally, until liquid has evaporated. Add infused chicken stock, salt, and cumin. Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
                                                                  • Let soup cool slightly; puree, in batches if necessary, in a food processor or blender (do not fill blender more than halfway). Return to clean saucepan; stir in half-and-half or milk, and then reheat gently (do not boil; the mixture will curdle). Season with black pepper and cayenne to taste. Serve hot or chilled, garnished with sour cream.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  We used Lundberg Wehani & Wild Rice blend, but any brown rice blend, regular brown rice or wild rice, or barley would be delicious in this casserole. Leave out the chicken for a vegetarian main dish. Great for a potluck.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 1 cup medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb shiitake mushroom
                                                                  • Yes No 2 prewashed spinach
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 8 oz gruyère cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 cup wild rice
                                                                  • Yes No 3 12 oz cup cooked chicken breast meat
                                                                  • Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, until softened. Stir in garlic, and cook 1 minute. Add mushrooms, and cook 8 minutes or until softened. Add half of spinach, and cook, stirring constantly, until spinach begins to wilt. Add remaining spinach, and cook, stirring constantly, 2 minutes or until all spinach has wilted.
                                                                  • Melt remaining 3 tablespoons butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in Gruyère, whisking until smooth. Whisk in salt and pepper. Add spinach mixture, rice, and chicken; transfer to a lightly greased 13- x 9-inch (4-quart) casserole dish.
                                                                  • Cover and refrigerate overnight, or bake, covered with foil, at 375° for 45 minutes or until bubbly and hot. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No voor 4 personen
                                                                  • Yes No 4 biologische italiaanse worstjes van goede kwaliteit
                                                                  • Yes No olijfolie
                                                                  • Yes No 4 dikke plakken pancetta, in stukjes gehakt
                                                                  • Yes No zeezout en zwarte peper uit de molen
                                                                  • Yes No 450 gram 450 g gedroogde linguine
                                                                  • Yes No 4 grote eidooiers, liefst biologisch
                                                                  • Yes No 1 dl 1 dl slagroom
                                                                  • Yes No 100 gram 100 g van het stuk geraspte parmezaanse kaas
                                                                  • Yes No de geraspte schil van 1 citroen
                                                                  • Yes No een takje verse bladpeterselie, gehakt
                                                                  • Yes No vierge olijfolie
                                                                  • Dit lijkt net een ontbijtgerecht van pasta, en het is absoluut verrukkelijk! Als je van worstjes en eieren houdt, dan is dit echt iets voor jou. Het ziet er niet alleen indrukwekkend uit, maar het is ook zo klaar.P.S. Er is een subtiel verschil tussen een gladde, zijdeachtige eiersaus en roereieren – beide smaken heerlijk, maar zacht en zijdeachtig heeft in dit geval verreweg de voorkeur. Je kunt dit laatste gemakkelijker bereiken als er iemand is die je helpt door de pasta met het eimengsel te husselen terwijl jij de andere ingrediënten erbij doet.Snijd met een scherp mes het vel van de worstjes in de lengte open en haal het vlees eruit. Rol het worstvlees met vochtige handen tot kleine balletjes ter grootte van een knikker en zet die zolang opzij.Verhit een grote koekenpan en giet er een flinke scheut olijfolie in. Bak de balletjes worstvlees rondom goudbruin, doe de pancetta erbij en laat die een paar minuten meebakken, tot alles mooi goudbruin is. Breng tijdens het bakken een grote pan gezouten water aan de kook, doe de linguine erin en kook die volgens de aanwijzingen op de verpakking.Klop in een grote kom de eidooiers, de room, de helft van de Parmezaanse kaas, de citroenschil en de peterselie door elkaar. Laat de gekookte pasta uitlekken in een vergiet, bewaar een beetje kookvocht en hussel de pasta kort met het eimengsel. Doe de hete worstballetjes erbij en hussel nogmaals. De eierstruif gaart door de hitte van de pasta net genoeg om dik te worden zonder te stollen. De saus moet glad en zijdezacht zijn. Als de pasta niet smeuïg genoeg is, meng je er een paar lepels kookvocht door. Strooi de rest van de Parmezaanse kaas erover, voeg zo nodig zout en peper toe, sprenkel er extra vierge olijfolie over en zet de pasta op tafel. Direct opeten!
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/4 cup chopped tarragon
                                                                  • Yes No 1 lemon
                                                                  • Yes No four 6 to 7 oz to 7 ounce skinless halibut fillets
                                                                  • Yes No 2 lb fingerling potatoes
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No black pepper
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 pint cherry tomato
                                                                  • In a medium bowl, toss the parsley with the chopped tarragon and lemon zest. Rub the herbs all over the halibut; cover and refrigerate for 2 hours.
                                                                  • In a large saucepan, cover the potatoes with water and bring to a boil. Salt generously and simmer over moderately high heat until tender, about 10 minutes. Drain and let cool to room temperature.
                                                                  • Light a grill. In a large nonstick skillet, heat the 1/4 cup of olive oil. Add the garlic and shallots and cook over moderately high heat until golden, about 2 minutes. Add the potatoes and cook over low heat, smashing them gently with a spatula, until they start to break apart. Continue cooking, stirring a few times, until the potatoes are browned and crisp, about 5 minutes total. Season with salt and pepper.
                                                                  • In a medium skillet, melt the butter. Add the whole tarragon leaves and cook over moderate heat until the tarragon is fragrant, about 2 minutes. Add the tomatoes and cook over low heat, stirring occasionally, until the tomatoes burst and the butter is browned, about 7 minutes. Season with salt and pepper.
                                                                  • Drizzle the halibut with olive oil and season with salt and pepper. Grill the fillets over moderately high heat until nicely charred and just cooked, about 3 minutes per side. Transfer the fish to plates and spoon the tomato butter on top. Serve immediately with the smashed potatoes.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  If chocolate chip cookies are your favorite cookies, consider these the favorite of the favorites. They're like the Prom Queen of chocolate chip cookies.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup firmly packed dark brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 12 oz semisweet chocolate morsels
                                                                  • Yes No parchment paper
                                                                  • Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
                                                                  • Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
                                                                  • Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
                                                                  • Flavor Cravings: All sorts of goodies can be added to Rebecca's recipe to create other signature cookies. Here are a few of our staff favorites.
                                                                  • Chocolate Chip-Pretzel Cookies: Prepare recipe as directed, beating in 2 cups coarsely crushed pretzel sticks with morsels.
                                                                  • Cranberry-White Chocolate Cookies: Substitute 1 (12-oz.) package white chocolate morsels, 1 (6-oz.) package sweetened dried cranberries, and 1 cup pistachios for chocolate morsels. Proceed as directed.
                                                                  • White Chocolate-Covered Pretzel Cookies: Prepare recipe as directed, beating in 1 (7-oz.) bag white chocolate-covered mini pretzel twists, coarsely crushed, with morsels.
                                                                  • Almond-Toffee Cookies: Substitute 6 (1.4-oz.) chopped chocolate-covered toffee candy bars and 1 1/2 cups toasted slivered almonds for chocolate morsels. Proceed as directed.
                                                                  • Turtle Cookies: Substitute 1 (7-oz.) package milk chocolate-caramel-pecan clusters, coarsely chopped, and 1 (12-oz.) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed. Note: For testing purposes only, we used Nestlé Turtles.
                                                                  • Nutty Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 tsp. Decrease morsels to 1 (12-oz.) package. Add 1 cup creamy peanut butter with butter and sugars, and add 1 cup lightly salted peanuts with morsels. Increase flour to 2 1/2 cups plus 2 Tbsp. Proceed as directed. (Dough will look a little moist.)
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    nestlé
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Nestlé

                                                                  By Gail Simmons With clean hands, really rub/massage the rub into the meat. Using espresso in a chili rub is often referred to as a "cowboy" rub. The espresso is not overtly detectable as a flavor; the point of using it in a rub is to add flavor, yes, but also to give depth to the other flavors.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 tsp instant espresso powder
                                                                  • Yes No 1 3/4 tsp oregano leaves, dried
                                                                  • Yes No 1 1/4 tsp chili powder
                                                                  • Yes No 1/2 tsp packed dark brown sugar
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No
                                                                  • Yes No 2 3/4 to 1 lb pork tenderloin
                                                                  • Yes No 1 1/2 lb sweet potato
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No coarse sea salt
                                                                  • Yes No finely ground black pepper
                                                                  • Yes No fine sea salt
                                                                  • In a bowl, stir together espresso powder, oregano, chili powder, cumin, sugar and cayenne pepper; add garlic and zest and stir to combine. Pat pork dry and rub with spice mixture. Cover and let marinate in the refrigerator at least 4 hours or up to 1 day.
                                                                  • Preheat oven to 425ºF with rack in middle. Line a baking sheet with parchment paper. Remove pork from refrigerator and let come to room temperature while you prepare potatoes.
                                                                  • Cut potatoes lengthwise into 1/2-inch thick wedges. In a bowl, toss potatoes with 2 tablespoons oil; spread in a single layer on prepared baking sheet, cut-side down. Drizzle any oil left in bowl over potatoes and season potatoes with coarse salt and pepper. Roast for 25 minutes, then turn potatoes, switching any on edges that are turning deep golden with those in center (edges cook faster). Continue roasting until potatoes are deep golden, about 10 minutes more. Transfer pan to wire rack (leave oven on).
                                                                  • Heat a dry 12-inch ovenproof nonstick skillet over medium-high heat (about 2 minutes). Add oil, then brown tenderloins, about 1 minute per side (3 to 4 minutes total). Transfer skillet to oven and cook pork until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, about 16 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing. Serve with sweet potato fries.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These bar cookies can be made several days in advance; store in an airtight container with wax paper between layers to prevent sticking.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp almond extract
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 3/4 cup apricot preserves
                                                                  • Yes No 1/2 cup low fat granola
                                                                  • Preheat oven to 350°.
                                                                  • Beat butter at medium speed of a mixer until light and fluffy. Add sugars, salt, and extract, beating well. Lightly spoon flour into dry measuring cups, and level with a knife. Gradually add flour to butter mixture, beating until moist. Remove 1/3 cup flour mixture, and set aside.
                                                                  • Press remaining flour mixture into bottom of an 8-inch square baking dish. Bake at 350° for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine 1/3 cup flour mixture with granola; sprinkle over preserves. Bake at 350° for an additional 20 minutes or until golden brown. Cool.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12bars (serving size: 1 (2 x 1 1/3-inch) piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    kellogg
                                                                    Brands:
                                                                  • Yes No
                                                                    Kellogg

                                                                  Whether fighting a flu or just the cold weather, nothing warms you up faster than a bowl of chicken soup. This hearty version filled with vegetables and wild rice is guaranteed to hit the spot. What to buy: We used a store-bought blend of wild and white rice, but feel free to use any unseasoned rice mixture you can find.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 3 large celery rib
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 12 cup low-sodium chicken broth
                                                                  • Yes No 1 1/2 cup wild rice
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Heat oil in a large pot over medium-high heat. When it shimmers, add onion, carrots, celery, and garlic. Cook, stirring occasionally, until onion is softened, about 10 minutes.
                                                                  • Add broth and rice, season with salt, and bring to a boil. Reduce heat to medium low and simmer, covered, until rice is tender but still has some firmness, about 25 to 30 minutes.
                                                                  • Add chicken, and season with freshly ground black pepper. Simmer until chicken is cooked through, about 10 minutes. Remove from heat, add parsley, taste, and season with additional salt and pepper as needed.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 15 oz ricotta cheese
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 2/3 cup pimiento
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No 24 squash blossoms
                                                                  • In a food processor, puree the ricotta and cream cheese. Add the pimentos and crushed red pepper and pulse until the pimentos are minced. Season with salt.
                                                                  • Remove the pistils from the squash blossoms. Spoon the pimento ricotta into a sturdy resealable plastic bag and snip the corner. Pipe about 1 tablespoon of the ricotta into each blossom and transfer to a platter. Serve with toasted baguette slices.
                                                                  Yields: 24stuffed blossoms
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  When I made this Coconut Pecan Frosting recipe for my German Chocolate Cake, my family, most especially my daughter, fell in love with it. She was right too. There was just something about all of that butter mixed with coconut and pecans. Yummm...my!

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 14 oz sweetened condensed milk
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 1/2 cup coconut meat
                                                                  • Yes No 1 cup coarsely chopped pecan
                                                                  • In a heavy saucepan, melt butter. Add sweetened condensed milk and egg yolk. Bring to a boil while constantly stirring. Once it boils, remove from heat. Stir in coconut and pecans. Cool to room temperature before putting on German Chocolate Cake or other cake. Makes enough to ice one 2-layer cake. Notes in the Margin: Unlike other versions of this recipe, this recipe runs down the side of the cake, which I prefer. If you want to "tighten-up" this icing, add more coconut and pecans, about 1/2 each should do it. Also, make sure it's completely cool. My icing was still a little warm when I put it on my cake.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir

                                                                  The traditional way to prepare Polish pecan cookies -- ciastka kruche z orzechami -- is by enveloping a pecan half in the fragile dough. My family took a shortcut by adding ground pecans to the dough and forming it into crescent shapes. They usually were made only at Christmas becaue they were time consuming and pecans were (and still are!) so expensive, thus we called them "Christmas crescents." I've taken a further shortcut by scooping the dough and tamping it down. The crescents have become full moons! They are similar to Russian tea cakes, snowballs and Mexican wedding cookies.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb butter
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup diced pecan
                                                                  • Yes No powdered sugar
                                                                  • Heat oven to 325 degrees. Cream butter and add sugar, vanilla and water. Mix together flour and salt, and add to creamed mixture, combining thoroughly. Add pecans until completely incorporated. Scoop onto ungreased baking sheets and tamp down with a glass dipped in confectioners' sugar. OR, form walnut-size pieces of dough into crescent shapes. Bake 20 minutes. While still warm, roll in confectioners' sugar. When cookies are thoroughly cool, roll in confectioners' sugar again and store in an airtight container. These will keep several weeks.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 12pecan cookies
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll

                                                                  This mustard-based sauce tastes great with chicken and pork. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No 1 cup prepared yellow mustard
                                                                  • Yes No ½ cup apple cider vinegar
                                                                  • Yes No ¼ cup molasses
                                                                  • Yes No ¼ cup honey
                                                                  • Yes No 1 tbsp dark brown sugar
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 tsp mild hot sauce
                                                                  • In a bowl, whisk together mustard, vinegar, molasses, honey, sugar, Worcestershire, and hot sauce.
                                                                  Cuisine:YesNocarolina
                                                                  Ingredients
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 4 tsp orange juice
                                                                  • Yes No 1/4 tsp tarragon leaves, dried
                                                                  • Yes No 2 tsp drained caper
                                                                  • Yes No 2 dilled gherkins
                                                                  • Yes No 1/2 tsp anchovy paste
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No black pepper
                                                                  • Yes No 4 2 lb, 1 inch thick halibut steak
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • In a small glass or stainless-steel bowl, whisk together the mayonnaise, mustard, orange juice, tarragon, capers, gherkins, anchovy paste, parsley, and 1/8 teaspoon pepper.
                                                                  • Light the grill or heat the broiler. Coat the halibut with the oil and season with the salt and 1/4 teaspoon pepper. Grill or broil the fish for 3 minutes. Turn and cook until just done, about 4 minutes longer. Serve the fish with the orange rémoulade.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  At his Eamonn's a Dublin Chipper, Dublin-born Cathal Armstrong (an F&W Best New Chef 2006) brings the fish-and-chips tradition to Alexandria, Virginia. Armstrong serves two types of fish, plus fries and a host of sauces, like the one below.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1 qt vegetable oil
                                                                  • Yes No 2 lb skinless cod fillets
                                                                  • In a bowl, whisk the mayonnaise with the ketchup, lemon juice and Tabasco.
                                                                  • Pour the water into a large bowl. Using a handheld electric mixer at low speed, beat in the 2 cups of flour, 1/2 teaspoon of salt and the baking soda. Strain the batter into another bowl.
                                                                  • In a large saucepan, heat the oil to 360°. Line a rack with paper towels. Dust 5 pieces of cod with flour, then tap off the excess. Dip the cod in the batter, scraping the pieces lightly against the side of the bowl to remove excess batter, and add to the hot oil. Fry over moderate heat until golden and crisp, about 7 minutes. Using a slotted spoon, transfer the fish to the rack. Repeat with the remaining fish and batter. Sprinkle with salt and serve at once with the sauce.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 1/2 cup watermelon
                                                                  • Yes No 3/4 cup tequila
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No crushed ice
                                                                  • Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves; boil 1 minute. Remove from heat; cool.
                                                                  • Process watermelon in a blender until smooth. Combine all ingredients, and shake well.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute