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                                                                  Ingredients
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3 lb assorted chicken pieces
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp prepared mustard
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 6 ingredients in a small bowl; stir in 1 tablespoon oil. Rub herb mixture over chicken pieces. Place chicken in a shallow dish or large heavy-duty ziptop plastic bag; cover or seal and marinate in refrigerator 1 to 4 hours.
                                                                  • Prepare grill.
                                                                  • Drain chiles, reserving sauce. Set aside 4 chiles and 1 tablespoon sauce. Reserve remaining chiles and sauce for another use. Finely chop chiles.
                                                                  • Heat 1 teaspoon oil in a medium non-stick skillet over medium-high heat; add onion and garlic. Cook 5 minutes or until tender, stirring constantly. Stir in chopped chiles and cook 1 minute, stirring constantly. Add reserved 1 tablespoon adobo sauce. Stir in ketchup and next 5 ingredients. Bring to a boil; reduce heat, and simmer 10 minutes. Remove from heat, and set aside.
                                                                  • Place chicken on grill rack coated with cooking spray; cover and grill 10 minutes on each side. Brush with chipotle mixture. Grill 15 minutes or until chicken is done, turning occasionally and basting with remaining sauce.
                                                                  Yields: 6servings (serving size: 3 ounces)
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    baste
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    ziptop plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Cauliflower is one of those vegetables that go from ho-hum to stellar once roasted. The addition of soy sauce and pepper makes for a salty-peppery-sweet snack. This recipe was featured as part of our Spicy Holiday Cocktail Party menu.

                                                                  Ingredients
                                                                  • Yes No 16 cup cauliflower
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Combine all ingredients in a large bowl and toss to coat. Allow to marinate for 20 minutes, tossing cauliflower occasionally.
                                                                  • Arrange half of the cauliflower in a single layer on a baking sheet. Roast until tender and slightly blackened, about 20 minutes.
                                                                  • Remove from the oven and repeat with remaining cauliflower. Serve hot or at room temperature.
                                                                  Yields: 9servings as an hors d'oeuvre (8 to 9 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lb cape gooseberries
                                                                  • Yes No 3 jalapeño chili pepper
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/2 tsp chopped rosemary
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No two 1 lb pork tenderloin
                                                                  • Yes No 3 cup corn kernel
                                                                  • Yes No 1/2 yellow bell pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1/4 lb smoked ham
                                                                  • Yes No 1/4 cup pisco
                                                                  • Yes No 2 1/2 cup vegetable stock
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • In a food processor, puree the tomatillos with the jalapeños, scallions, rosemary, one-fourth of the garlic, 2 tablespoons of the olive oil and 1 tablespoon of the honey. Pour the puree into a sturdy resealable plastic bag. Add the pork tenderloins, coat well and refrigerate overnight.
                                                                  • In a medium saucepan of boiling water, cook the corn until just tender, about 3 minutes; drain. In a food processor, puree the corn with the yellow pepper.
                                                                  • In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion, ham and remaining garlic and cook over moderate heat until the onion is softened, about 7 minutes. Add 2 tablespoons of the pisco and light carefully with a long match. When the flames die down, add the corn and pepper puree and 1 cup of the stock and simmer over low heat for 15 minutes, stirring occasionally. Add the parsley and cumin and season with salt and pepper. Cover and set aside.
                                                                  • Remove the pork tenderloins from the marinade; reserve the marinade. In a large skillet, heat the remaining 3 tablespoons of olive oil. Season the tenderloins with salt and pepper, add them to the skillet and cook over moderate heat until browned on every side, about 1 minute per side. Add the remaining 1/4 cup of pisco and light carefully with a long match. When the flames die down, add the reserved marinade and the remaining 1 1/2 cups of stock and bring to a boil. Cover and simmer over moderately low heat, turning occasionally, until the pork is pink in the center, about 20 minutes.
                                                                  • Transfer the pork to a carving board and cover loosely with foil. Boil the pan sauce over moderately high heat for 3 minutes. Set a fine sieve over a small saucepan and strain the sauce, pressing on the solids. Add the remaining 1 teaspoon of honey and season with salt and pepper. Gently reheat the corn puree. Thickly slice the pork and transfer to plates. Pour the sauce over the pork, spoon the corn puree alongside and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For this dish, cut a small pomegranate in half, and remove the seeds from one half. Squeeze juice from the other half.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp pomegranate juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 cup arugula
                                                                  • Yes No 1 1/2 cup jicama
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1/2 cup diced avocado
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/4 cup pomegranate
                                                                  • Yes No 4 tsp pine nut
                                                                  • Combine first 6 ingredients in a large bowl. Add olive oil, and stir with a whisk. Add arugula and the next 4 ingredients (through cilantro), and toss gently. Place 1 cup salad on each of 4 salad plates. Top each with 1 tablespoon seeds and 1 teaspoon pine nuts. Serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1 sugar
                                                                  • Yes No 3 dash angostura bitters
                                                                  • Yes No 1 tbsp club soda
                                                                  • Yes No 2 oz bourbon
                                                                  • Yes No 1 lemon peel
                                                                  • In a rocks glass, combine the sugar cube, bitters and club soda. Muddle to a paste. Stir in the bourbon. Add ice and garnish with a two-inch strip of lemon peel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  The mild sauce-brushed on as the fish grills-really enhances the taste. From Janis Smoke: King Salmon, Alaska. Recipe published in Quick Cooking May/June 1998.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 1 inch thick, 6 oz salmon steak
                                                                  • • In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved.
                                                                  • • Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 4servings
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste

                                                                  Filet mignon is French for "dainty filet" and is a common cut of beef tenderloin eaten cross-culturally. I like to create the grill marks on an indoor grill and then bake it until done. The sundried tomato butter recipe will yield leftovers to be used on bread or pasta. Here's a larger image of the filet mignon. Makes 2 servings of Easy Filet Mignon with Sundried Tomato Butter

                                                                  Ingredients
                                                                  • Yes No 2 6 oz filet mignon
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 oz sundried tomatoes in oil, herbs and garlic
                                                                  • Yes No 4 oz butter
                                                                  • Make the sundried tomato butter first by placing tomatoes in a small food processor and chop finely. Add butter and whiz until well mixed. Place in a bowl or container and refrigerate covered up to 1 week in advance. Remove from refrigerator 1 hour before using. Heat an indoor grill to hot. Brush both sides of filets with olive oil. Place on grill, close lid and cook 2 minutes. Rotate one-quarter turn to get crisscross grill marks, and cook, lid down, another 2 minutes. Either remove to a plate, cover and refrigerate and finish cooking the next day, or heat oven to 425 degrees and place filets in a shallow baking pan that has been lightly coated with cooking spray. Roast 5 minutes for medium rare, 7 minutes for medium, 9 minutes for medium well and 10 minutes for well done. Place on serving plate and top with a dollop of sundried tomato butter.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 thick slice bacon
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1 3/4 lb rainbow chard stems
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 12 1 1/2 lb large sea scallop
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • In a large, deep skillet, cook the bacon over moderate heat until crisp, 4 minutes. Spoon off all but 2 tablespoons of the fat. Add the onion to the skillet and cook, stirring, until slightly softened, 3 minutes. Add the garlic and stir until tender but not browned, 2 minutes. Add the tomato and cook until it begins to break down, 2 minutes. Add the chard stems and cook until crisp-tender, 4 minutes. Add the chard leaves and cook over moderately high heat, tossing, until wilted, 5 minutes; drain off any liquid. Add the soy sauce and cook until the leaves are tender, 2 minutes longer. Season with salt and pepper and keep warm.
                                                                  • Season the scallops with salt and pepper. In another large skillet, heat the oil until just smoking. Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 3 minutes. Turn the scallops and add the butter. Cook, spooning the butter on the scallops, until just white throughout, about 3 minutes. Spoon the chard onto plates, top with the scallops and serve.
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Simple twists make for big flavor in this recipe: a little spice in the roasted vegetables, lentil instead of chickpea hummus, and tangy pomegranate molasses to top everything off. What to buy: Pomegranate molasses is a sour, syrupy liquid that adds a tart note to this recipe. It can be found in Middle Eastern markets and in the Asian section of grocery stores. Whole-wheat lavash comes in a hard, crackerlike form or soft like a tortilla, which is what we use here. Look for lavash in the bread aisle of your grocery store. This recipe was featured as part of our Supercharge with Superfoods and The Most Delicious Sandwiches photo galleries.

                                                                  Ingredients
                                                                  • Yes No 2 medium purple potatoes
                                                                  • Yes No 1 medium sweet potato
                                                                  • Yes No 1 medium yellow squash
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 2 piece wheat lavash
                                                                  • Yes No 3/4 cup red lentil hummus
                                                                  • Yes No 4 tsp pomegranate molasses
                                                                  • Heat the oven to 425°F and arrange a rack in the middle.
                                                                  • Combine potatoes, squash, oil, cumin, salt, turmeric, coriander, cinnamon, and freshly ground black pepper to taste on a baking sheet and toss to evenly coat the vegetables. Spread in a single layer and roast until vegetables are soft and browned, about 20 minutes. Let cool slightly on a rack.
                                                                  • Heat a large cast iron skillet or frying pan over medium-high heat until hot but not smoking, about 5 minutes.
                                                                  • Meanwhile take lavash and cut in half horizontally. Divide vegetables evenly among lavash pieces and dollop 3 tablespoons of hummus on top. Drizzle each wrap with 1 teaspoon of the molasses.
                                                                  • Fold the ends of the lavash into the middle, then roll burrito-style to close completely. Place a wrap in the heated skillet and toast until lavash is crispy on one side, about 2 minutes. Flip and toast the second side. Repeat with remaining wraps and serve.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 4wraps
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  A refreshing drink for those moments when you just want to disappear.

                                                                  Ingredients
                                                                  • Yes No 3/4 oz gin
                                                                  • Yes No 3/4 oz brandy
                                                                  • Yes No 3/4 oz dry vermouth
                                                                  • Yes No 5 oz club soda
                                                                  • Yes No lemon peel
                                                                  • Pour the gin, brandy, and vermouth into a chilled highball glass over ice. Add soda to fill; then garnish with lemon peel.
                                                                  Cuisine:YesNobermuda
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello, cremini, or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.

                                                                  Ingredients
                                                                  • Yes No 3 ½ oz 3 ½ oz good crumbly ricotta cheese
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 fresh red chili
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 tbsp marjoram
                                                                  • Yes No handful a good of parmesan cheese
                                                                  • Yes No handful 4 handfuls of mushrooms
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No soft leafy herbs
                                                                  • This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello, cremini, or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.Preheat your oven to 425ºF. Put your ricotta into a bowl with the lemon zest, chili and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan. Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture. Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden – about 15 minutes. They're great served on a big plate, sprinkled with some dressed arugula leaves or soft leafy herbs.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tomato
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 6 to 8 oz mahi mahi fillets
                                                                  • Yes No 1 4 oz feta cheese
                                                                  • Yes No slice garnish, lemon slices
                                                                  • Sauté sliced onions in hot olive oil over medium-high heat 8 minutes or until tender. Add chopped tomatoes, next 4 ingredients, and 1/4 teaspoon each of salt and pepper. Simmer, stirring occasionally, 5 minutes. Set onion-and-tomato mixture aside.
                                                                  • Place fish in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan; sprinkle with remaining 1/4 teaspoon each of salt and pepper.
                                                                  • Broil 5 inches from heat 8 minutes or until fish flakes with a fork.
                                                                  • Spoon onion-and-tomato mixture evenly onto a platter; top with fish fillets. Sprinkle evenly with crumbled feta cheese, and garnish, if desired.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 13 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Blending up batches of these tasty margaritas for your next party is the drinks equivalent of success insurance. We tried time and time again to make this recipe without the limeade, but it just isn’t a blended margarita without it. Even so, this version goes minimal on the sugar and has a nice kick of alcohol. If you still aren’t persuaded to blend it up, here’s a margarita on the rocks. What to buy: Get the best-quality 100 percent agave tequila you can afford; it’ll taste better, and you won’t be as regretful the day after. Also, try to use Cointreau or Grand Marnier instead of Triple Sec—they’re not as sugary and have a truer orange flavor. Game plan: If you chill the liquors before using them, your margaritas will stay frozen longer. But if you don’t have the time, just be sure to drink the margaritas before they melt. This recipe was featured as part of our Super Bowl for a Crowd menu, as well as our 2009 Presidential Inauguration Menu.

                                                                  Ingredients
                                                                  • Yes No 6 oz frozen limeade concentrate
                                                                  • Yes No 5 oz percent agave tequila
                                                                  • Yes No 1 oz orange liqueur
                                                                  • Yes No 3 cup crushed ice
                                                                  • Combine limeade, tequila, and orange liqueur in a blender and top with ice. Blend on high until ice is broken up. Serve immediately.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  To make a chunky bread, fold in 2 1/2 cups toasted sunflower seeds, 5 cups soaked and drained dried currants or 6 cups walnut halves in Step 3, after folding in the salt water.

                                                                  Ingredients
                                                                  • Yes No 250 gram water
                                                                  • Yes No 1/4 tsp dry granulated yeast
                                                                  • Yes No 300 gram organic all purpose flour
                                                                  • Yes No 1.25 kg water
                                                                  • Yes No 1.8 kg organic all purpose flour
                                                                  • Yes No 200 gram organic whole wheat flour
                                                                  • Yes No 5 tbsp kosher salt
                                                                  • Yes No all purpose flour
                                                                  • PREPARE THE PRE-FERMENT: In a medium bowl, mix the water with the yeast and stir until the yeast is dissolved. Stir in the flour. Cover loosely with plastic wrap and let rise at room temperature for 10 to 14 hours.
                                                                  • PREPARE THE BREAD DOUGH: In a bowl, combine the warm water with the pre- ferment: Using your hands, break up the pre-ferment until dissolved. In a very large bowl, whisk the all-purpose flour with the whole wheat flour. Using your hands, mix the dissolved pre-ferment into the flours, until a smooth dough forms. Cover the bowl with plastic wrap and let stand for 30 minutes.
                                                                  • Uncover the dough and add the salt water. Gently fold the dough over onto itself until the salt water is thoroughly incorporated. Loosely cover the dough and let rest for 1 hour; every 20 minutes, gently fold the dough up and over onto itself 4 times. Cover the dough and let stand for 3 to 4 hours.
                                                                  • Turn the dough out onto a floured work surface and cut it in half. Using a bench scraper and floured hands, gently shape the dough into 2 rounds, folding the dough under itself as necessary. Let the loaves stand on the work surface for 20 minutes and then gently fold the sides under again.
                                                                  • Line 2 large bowls with kitchen towels and generously dust the towels with rice flour. Transfer the loaves to the bowls, rounded sides down. Cover the loaves with clean towels and let rise for 4 to 5 hours. Alternatively, let the dough rise for 1 hour at room temperature, then refrigerate the loaves overnight. Let the dough come to room temperature before baking.
                                                                  • Preheat the oven to 490°. Heat 2 large enameled cast-iron casseroles or cast-iron skillets with lids for 30 minutes. Remove from the oven and dust the bottoms with rice flour. Turn the loaves into the casseroles, rounded side up, and score the tops with a sharp, thin knife. Cover the casseroles and bake the bread for 15 minutes. Reduce the oven temperature to 470° and bake for 20 minutes. Uncover and bake the loaves for 25 minutes or until the bread is richly browned. Transfer the bread to a rack; let cool before slicing.
                                                                  Yields: 2large bread loaves
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 9 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake

                                                                  A finely textured veal sausage flecked with lemon and parsley, weisswurst—white sausage—can be found throughout Bavaria. Historically it came to be known as a late-breakfast snack due to its perishable nature, and this sausage is still enjoyed by most people before noon. What to buy: There are several types of veal on the market, so be sure to ask your butcher for milk-fed veal from calves 12 weeks or younger. This creamy, white, fine-grained meat will lend the best flavor and texture to the sausages. Special equipment: You’ll need a grinder and a stuffer in order to make sausage. We’ve used various types in the past, but this recipe was tested using the special attachments for a KitchenAid stand mixer. Game plan: If you choose to wear latex gloves, replace them with a fresh pair after each grind of meat and before stuffing the casing. Be sure to keep the meat and equipment ice cold during every stage of the process—it reduces the risk of food-borne illness and makes the stuffing process less cumbersome. You may be tempted to cook up your sausages right away, but aging is important to developing the flavor, so don’t skip this final step. This recipe was featured as part of our Make Your Own Sausage project.

                                                                  Ingredients
                                                                  • Yes No 10 medium foot hog casings
                                                                  • Yes No 1 3/4 lb pork shoulder
                                                                  • Yes No 1 3/4 lb veal shoulder
                                                                  • Yes No 1 1/2 lb pork fat
                                                                  • Yes No 3/4 cup non-fat powdered milk
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 2 tsp white pepper
                                                                  • Yes No 1/2 tsp mace, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 4 tsp grated lemon zest
                                                                  • Yes No 1/3 cup diced flat leaf parsley
                                                                  • Yes No 3/4 cup crushed crushed ice
                                                                    For the casing:
                                                                  • Find the end of the casing, measure about 10 feet, and cut. If the casings were packed in salt, rinse thoroughly. Place in a bowl of tepid water and soak for 30 minutes. Discard soaking water, rinse the insides of the casing with running water, and soak in fresh tepid water at least another 30 minutes. Meanwhile, start making the filling.
                                                                    For the filling:
                                                                  • Place a baking sheet, 2 large mixing bowls, the stand mixer bowl, the paddle attachment, the grinder attachment, and the coarse grinding plate (1/4 inch) in the freezer until very cold, at least 30 minutes.
                                                                  • Meanwhile, trim the pork and veal shoulders of any excess fat, gristle, tendons, glands, silver skin, or blood vessels. Cut the pork, veal, and pork fat into 1-inch pieces and mix to evenly combine. Arrange in a single layer on the frozen baking sheet and place in the freezer until stiff but not frozen solid, about 45 minutes to 1 hour.
                                                                  • When the meat is ready, attach the frozen grinder attachment to the mixer. Push the chilled meat to one side of the baking sheet. With the mixer on medium speed, grind the meat by the handful onto the empty side of the baking sheet. (The meat should easily pass through the auger and grinding plate. If it appears to stick to the front of the grinding plate, disassemble the grinder and clean out any tendons or fat that may be entangled in the blade.) Arrange the ground meat in an even layer and place it back in the freezer until stiff but not frozen solid, about 30 minutes. Meanwhile, clean the grinder attachment and pieces and place them back in the freezer. Place the spices in a medium bowl and mix to evenly combine; set aside.
                                                                  • When the ground meat is ready, reattach the frozen grinder attachment to the mixer. Sprinkle the spice mixture evenly over the meat, place the meat in a large (nonfrozen) bowl, and mix in the crushed ice. Grind half of the meat mixture on medium speed into one of the frozen bowls; place in the freezer. Grind the other half into the frozen stand mixer bowl and place in the freezer. Clean the grinder attachment and place it back in the freezer. (You will no longer need the grinding plate.)
                                                                  • Meanwhile, check the meat mixture for proper seasoning by forming a small, thin patty. Pan-fry until the center is no longer raw. Taste it, keeping in mind that the flavor will develop as the sausage sits, or ages; add additional seasoning to the ground meat as desired.
                                                                  • Attach the frozen paddle attachment to the mixer. Remove the stand mixer bowl of filling from the freezer and mix on medium speed until the fat is well incorporated and the mixture appears sticky, about 3 to 5 minutes. Remove mixture to the second frozen bowl and place in the freezer. Transfer remaining filling to the stand mixer bowl and repeat the paddling step. Add mixture to the bowl of filling already in the freezer until ready to stuff the sausages.
                                                                    To stuff the sausages:
                                                                  • Attach the cleaned, chilled grinder attachment fitted with the large stuffer tube to the mixer. Place a baking sheet in front of the stuffer tube and moisten it with water (this will help the sausage coil more easily). Remove the filling from the freezer and, with the mixer on low, push enough filling into the feeding tube using the stuffer tool until the filling is just visible at end of the tube (this keeps air from being pushed into the end of the casing before the first sausage). Place the filling back in the freezer.
                                                                  • Moisten the stuffer tube with water. Dip the end of the casing in water to create a small water bubble and begin feeding the casing onto the stuffer tube with one hand while holding the casing with the other hand to keep the water bubble level with the stuffer tube. Leaving a few inches of casing slack in between your hands, feed all but a few inches onto the stuffer tube. Let any water drain out of the casing, then tie the end in a knot.
                                                                  • With the mixer on medium speed, begin to stuff the casing by feeding golf-ball-sized handfuls of filling down the tube using the stuffer tool, adding more filling as it packs the casing. (You may feel some suction in the stuffer tube—using small handfuls of filling and allowing the attachment to become coated with filling keeps this to a minimum.) Make sure the filling is firmly and evenly packed but not stretching the casing. Leave enough vacant room for sectioning off the sausages. Continue to stuff the casing until all the filling is gone.
                                                                  • Push any remaining casing off the stuffer tube, leaving at least 1 to 2 inches of empty casing from where the sausage ends, and tie it off with a knot. Cut off any remaining casing with kitchen scissors and discard. (You should now have one long, coiled sausage.) Gently run your hand down the length of the casing to evenly distribute the meat.
                                                                  • Pinch the sausage about every 5 inches to demarcate the links. Beginning at one end, twist the first and third links in the same direction about 3 times. Continue to twist in this manner until all the links have been sectioned off. Cut the sausage links with kitchen scissors at the twisted joints. If any air bubbles appear, prick them with a clean, sharp pin or knife tip.
                                                                  • Refrigerate the sausages in a single layer covered with plastic wrap or in an airtight container. Let them age at least 2 to 3 hours before cooking and eating. Use fresh refrigerated sausages within 3 days, or freeze sausages individually wrapped in plastic for 2 to 3 months. The sausages can be roasted at 450°F for 15 to 20 minutes, pan-fried over medium heat for 20 to 25 minutes, or poached. To poach the weisswurst, fill a shallow pan about halfway with water and heat over low heat until the water reaches 165°F. Add the sausages and gently simmer until their internal temperature reads 155°F on an instant-read thermometer, about 20 to 25 minutes. (Do not let the water boil, as the casings may split.)
                                                                  Cuisine:YesNobavarian
                                                                  Yields: 20sausages
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  Ingredients
                                                                  • Yes No 1 4 lb boneless leg of lamb
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 1/2 cup lemon
                                                                  • Yes No 3 tbsp coarsely chopped marjoram
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 2 1/2 lb russet potato
                                                                  • Place lamb in a large, shallow, nonreactive dish. Using a paring knife, make 1/2-inch-deep slits all over lamb, spacing 2 inches apart; insert 1 garlic slice into each slit. Pour lemon juice over top. Add marjoram, crushed garlic, and 3 tablespoons oil to dish. Turn lamb to coat.
                                                                  • Place 3 long pieces of kitchen twine parallel to one another on a cutting board, about 3 inches apart. Fold lamb, and place on top of twine. Tie each piece around lamb to secure. Return to dish. Cover, and refrigerate at least 12 hours (up to 1 day), turning once.
                                                                  • Remove lamb from marinade; reserve marinade. Season lamb with salt and pepper; transfer to a roasting pan. Let stand at room temperature 45 minutes.
                                                                  • Preheat oven to 425. Peel potatoes; quarter lengthwise, and halve crosswise. Arrange potatoes around lamb; season with salt and drizzle with remaining 2 tablespoons oil. Toss to coat.
                                                                  • Pour marinade over lamb and potatoes. Roast 20 minutes. Reduce oven to 400 degrees, and roast until an instant-read thermometer registers 130 degrees for medium-rare, 40 to 45 minutes. Remove from oven. Tent with foil; let rest 10 minutes. Serve garnished with marjoram.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil

                                                                  Named for its long, thin strands of noodlelike flesh, spaghetti squash is usually accompanied by tomatoes, which add a zip of flavor. Looking for something different yet still familiar we were inspired by Cacio e Pepe Pasta and decided to pair the squash with Parmigiano-Reggiano and delicate aromatics. Serve along with a roasted chicken and a simple green salad for a no-fuss supper.

                                                                  Ingredients
                                                                  • Yes No 1 5 lb large spaghetti squash
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 3/4 cup finely grated parmigiano-reggiano cheese
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Cut squash in half lengthwise and scrape out seeds. Brush flesh with 2 tablespoons of the oil and season generously with salt and freshly ground black pepper. Place squash, cut sides up, on a baking sheet and roast until fork tender, about 50 minutes.
                                                                  • Remove squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape flesh with a fork to make long squash strands; set aside.
                                                                  • Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add garlic and shallot, season with salt and freshly ground black pepper, and cook until softened and lightly brown, about 3 minutes.
                                                                  • Add reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from heat and add cheese a handful at a time while tossing squash to evenly coat. Serve with freshly ground black pepper and extra cheese.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Golden Chocolate Treasure Cookies got beyond the normal chocolate chip cookie.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 cup firmly packed brown sugar
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 1/2 large cup semisweet chocolate
                                                                  • Yes No 1 cup coarsely chopped pecan
                                                                  • Preheat oven to 375 degrees F. In bowl, combine flour, baking soda and salt; set aside. In bowl, beat brown sugar and butter until creamy (3-5 minutes). Add egg and vanilla extract; mix well. Gradually blend in flour mixture. Stir in semi-sweet baking pieces and pecans. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Allow to stand 2 minutes before removing from cookie sheets; cool completely. Makes about twenty 2-1/2 inch cookies.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir

                                                                  Prep: 15 minutes; Bake: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 garlic
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 cup egg
                                                                  • Yes No 1 6 oz, 1/4 cup marinated artichoke hearts
                                                                  • Yes No 1 3 tbsp lemon
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Preheat oven to 400°. Cut off pointed end of garlic; place garlic on a piece of foil, and drizzle with 1 tablespoon oil. Wrap tightly, and roast at 400° for about 45 minutes or until soft. Remove from oven, and let cool; squeeze pulp from garlic cloves. Place roasted garlic in a blender or food processor with egg and next 5 ingredients, and process, adding canola oil and 1/4 cup olive oil in a slow, steady stream, until mixture thickens. Refrigerate in an airtight container up to 4 days.
                                                                  • Quick Tip: Use about 1 cup of good-quality mayonnaise in place of eggs and oil.
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Peas, mint, and garlic that have been freshly harvested make this vegetable side dish a taste of spring.

                                                                  Ingredients
                                                                  • Yes No 1 lb sugar snap peas
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 cup frozen peas
                                                                  • Yes No 1 tbsp mint, dried
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Heat a large saucepan of water to boiling. Add the snap peas and cook 2 to 3 minutes. Drain and rinse under running cold water. In a large skillet over medium-low heat, cook the garlic in the oil until golden. Remove and discard the garlic. Add the sugar snap peas and fresh or thawed peas and cook until tender, 3 to 5 minutes. Remove from heat and add the mint, sugar, and salt.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  Ingredients
                                                                  • Yes No 1/2 lb dried rice noodles
                                                                  • Yes No 3/4 cup grapefruit juice
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup asian fish sauce
                                                                  • Yes No 1/2 lb cabbage
                                                                  • Yes No 3 large scallion
                                                                  • Yes No 1/2 lb cooked chicken
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No sriracha
                                                                  • In a bowl, cover the noodles with cold water and let stand until pliable, 25 minutes. Drain. Bring a saucepan of water to a boil. Add the noodles and cook, stirring, until al dente, 1 minute. Drain the noodles in a colander and return them to the pan. Fill the saucepan with cold water and swish the noodles around. Drain and swish the noodles 2 more times. Drain the noodles in the colander, lifting and tossing, until dry.
                                                                  • In a small bowl, stir the grapefruit juice with the garlic, sugar and fish sauce until the sugar is dissolved.
                                                                  • In a large bowl, toss the rice noodles with the shredded cabbage and scallions. Add the dressing and toss well. Add the chicken, cilantro and mint and toss. Serve right away, passing Sriracha sauce at the table.
                                                                  Yields: 5
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 medium lb shrimp
                                                                  • Yes No 2 qt low-sodium chicken broth
                                                                  • Yes No 8 oz dry chorizo
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp smoked sweet paprika
                                                                  • Yes No one 28 oz diced tomato in can
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No slice avocado
                                                                  • Yes No garlic
                                                                  • In a medium saucepan, simmer the shrimp shells in the chicken broth, covered, for 10 minutes. Strain the broth and discard the shells.
                                                                  • In a large soup pot, cook the chorizo over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate. Add the onion, carrot, garlic and paprika to the pot and cook over moderate heat until softened, about 5 minutes. Add the tomatoes and cook until the liquid has evaporated, about 5 minutes. Return the chorizo to the pot, add the shrimp broth and bring to a boil. Simmer over moderate heat for 25 minutes. Stir the flour mixture, whisk it into the soup and boil for 2 minutes. Season with salt and pepper. Add the shrimp to the soup and cook just until pink and curled, about 2 minutes. Ladle the soup into bowls and top with the avocado. Serve with the toasts.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  With a brief bath in a peppery soy marinade, and a quick cook time, this pork recipe is perfect for a weeknight grilling session. Serving the sweet grilled pineapple and bell pepper alongside the pork balances the savory marinade and is reminiscent of Chinese sweet-and-sour dishes, so you might also serve this with some steamed rice. Special equipment: You will need a pastry brush for this recipe. This dish was featured as part of our Grilled Toppings That Put Barbecue Sauce to Shame.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 2 tbsp ginger
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 12 to 16 oz pork tenderloin, silver
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/2 medium pineapple, and fruit to 1/2 inch thick rounds
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 scallions, dark green
                                                                  • Yes No 2 medium lime
                                                                    For the pork:
                                                                  • Place the soy sauce, fish sauce, garlic, ginger, sesame oil, and pepper in a 13-by-9-inch baking dish and whisk to combine; set aside.
                                                                  • To butterfly the pork, place the tenderloin on a cutting board with one end pointing toward you. Slice lengthwise down the center, almost but not quite cutting through the tenderloin, leaving about 1/4- to 1/2-inch thickness of meat intact.
                                                                  • Open the tenderloin up like a book and push on it to flatten.
                                                                  • Starting on the left side, with the blade of the knife parallel to the cutting board and the blade facing left, slice down the length of the seam, maintaining the 1/4- to 1/2-inch thickness.
                                                                  • Pull the meat open and press down to flatten. Continue cutting and flattening until the entire left half is 1/4- to 1/2-inch thickness. Rotate the tenderloin and repeat on the other half.
                                                                  • Place the pork in the marinade and turn to coat. Cover and marinate at room temperature for 20 minutes. Meanwhile, prepare the grill and topping.
                                                                    To grill the topping and pork:
                                                                  • Heat an outdoor grill to high (about 450°F to 550°F) and rub the grill grates with a towel dipped in vegetable oil. Have a pastry brush and small bowl of vegetable oil ready.
                                                                  • Brush the pineapple, bell pepper, and scallions all over with a thin coating of oil and place them on the grill. Brush the cut sides of the lime halves with oil and place them cut-side down on the grill. Cover the grill and cook, turning the pineapple and vegetables as needed (no need to turn the limes), until grill marks appear and each item is slightly softened and charred, about 4 minutes for the pineapple, scallions, and limes, 5 to 6 minutes for the bell pepper. Remove the fruit and vegetables to a large dish or baking sheet and let them cool.
                                                                  • Remove the pork from the marinade, scrape off any excess, and discard the marinade. Rub the grill grates again with a towel dipped in oil, place the pork on the grill, and cover the grill. Cook, flipping once, until grill marks appear and the pork registers 140°F on an instant-read thermometer, about 7 to 10 minutes total. Remove to a cutting board, tent with foil, and let rest. Meanwhile, finish preparing the topping.
                                                                  • Cut out and discard the cores from the pineapple. Cut the remaining fruit into medium dice and place in a medium bowl. Chop the bell pepper and scallions into medium dice and add to the bowl. Squeeze the juice from 2 of the lime halves into the bowl and stir to combine.
                                                                  • Slice the pork, squeeze the juice from the remaining 2 lime halves over the meat, and serve with the pineapple-red pepper mixture.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 3 ½servings
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    butterfly
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The local sardines now sold throughout California are so rich and lush-tasting that they can stand up to the smoky, charred flavors of grilling. Chef David LeFevre of Los Angeles's Water Grill adds even more character to these incredible little fish by serving them with a puckery tarragon, caper and pine nut relish. A fishmonger can bone and butterfly the sardines, making them especially easy to cook and eat.

                                                                  Ingredients
                                                                  • Yes No 1 medium eggplant
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/4 cup tarragon
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp pine nut
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp diced roasted red pepper
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 12 fresh sardines, heads and tails intact
                                                                  • Preheat the oven to 375°. Brush the cut sides of the eggplant with 2 tablespoons of olive oil and place cut side down on a rimmed baking sheet. Bake the eggplant for about 45 minutes, until very soft. Let cool, then carefully scoop out the flesh and coarsely chop it. Transfer the eggplant to a medium bowl.
                                                                  • In a small saucepan, combine the vinegar with the water, 2 tablespoons of the tarragon, half of the shallot and two-thirds of the garlic and bring to a boil. Simmer over low heat until nearly evaporated, about 5 minutes. Transfer the mixture to a blender. Add the chicken stock and one-fourth of the eggplant and puree until smooth. Stir the puree into the remaining chopped eggplant and season with salt and pepper.
                                                                  • In a small skillet, toast the pine nuts over moderately high heat, shaking the pan occasionally, until golden, about 3 minutes; transfer to a plate. In the same skillet, heat the remaining 1/4 cup of olive oil. Add the remaining shallot and garlic and cook over low heat until softened, about 2 minutes. Transfer the shallot and garlic to a bowl and let cool. Whisk in the lemon zest, roasted red pepper, capers and lemon juice and season with salt and pepper. Stir in the remaining 1/4 cup of tarragon and the pine nuts.
                                                                  • Preheat a grill. Brush the sardines with olive oil and season both sides generously with salt and pepper. Grill the sardines over high heat, turning them once, until lightly charred, 2 to 3 minutes. Spoon the eggplant puree onto plates and top with the sardines. Spoon the tarragon dressing on top and serve.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 2 2 oz cup rice krispies
                                                                  • Yes No 1/4 cup salted roasted cashews
                                                                  • Yes No 1/4 cup salted roasted peanut
                                                                  • Yes No 1/4 cup wide coconut flakes
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 3 tbsp peanut oil
                                                                  • Yes No 1 tsp yellow mustard seed
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 4 large bay leaf, fresh
                                                                  • Yes No 3 tbsp light corn syrup
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Preheat the oven to 325° and line a baking sheet with parchment paper. In a large bowl, toss the puffed rice with the cashews, peanuts, coconut flakes and raisins.
                                                                  • In a small saucepan, heat the oil until shimmering. Add the mustard seeds and cook over moderately high heat until they begin to pop, about 1 minute. Add the fennel and cumin seeds, crushed red pepper and bay leaves and toast, stirring, until fragrant, about 1 minute. Add the corn syrup, lemon juice and salt and bring to a boil. Drizzle the hot syrup over the cereal and nuts and toss with a spoon until evenly coated.
                                                                  • Spread the mixture on the baking sheet and bake for 20 minutes, stirring once or twice, until the nuts are golden, about 20 minutes. Let cool; discard the bay leaves. Transfer to a bowl and serve.
                                                                  Yields: 4cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    rice krispies
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Rice Krispies
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 fresh ears corn
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 3 jalapeño chili pepper
                                                                  • Yes No 1 small purple onion
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Cook corn in boiling water to cover 5 minutes; drain and cool. Cut corn from cob.
                                                                  • Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 8 oz sheets of frozen puff pastry
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 12 oz roasted red pepper
                                                                  • Yes No dijon mustard
                                                                  • Yes No 6 oz salami
                                                                  • Yes No 1 cup lettuce
                                                                  • Heat oven to 375° F. Using a 2-inch round cookie cutter, cut circles from puff pastry and place on a baking sheet. Sprinkle with Parmesan and bake until golden brown, about 18 minutes. Using your fingers, split each puff. Spread the bottom halves with Dijon mustard and top with salami, lettuce, the peppers, and the top halves of the puffs.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 1/4 cup flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 1/3 cup sour cream
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 2 oz dark and white chocolate
                                                                  • Position a rack in middle of oven and preheat oven to 350°F. Grease and flour 2 (9-by-2-inch) round cake pans.
                                                                  • Make chocolate cake: In a glass measure, whisk together cocoa and boiling water until smooth. In a medium bowl, whisk together flour, baking soda and salt.
                                                                  • In a large bowl, using an electric mixer, beat together butter, sugar and vanilla until well-blended (mixture will be dry). Add eggs one at a time, beating well on medium speed after each addition. Scrape down bowl. Reduce speed to low and beat in flour mixture in 3 parts alternately with sour cream, beginning and ending with flour, just until blended, scraping bowl when halfway done. Add cocoa mixture and blend. Evenly divide batter between pans.
                                                                  • Bake cake for 30 minutes or until a tester inserted near center comes out clean. Cool cakes on racks for 20 minutes. Invert cakes onto racks; remove pans. Let cakes cool completely.
                                                                  • Make bittersweet-chocolate frosting: Melt chocolate in a double boiler, whisking until smooth. Whisk in 2 Tbsp. water. Set aside. In another double boiler, cook sugar and egg yolks, whisking, until sugar dissolves and mixture is warm, 3 minutes. Whisk sugar mixture into chocolate mixture; stir in vanilla. Beat with an electric mixer on high speed for 3 minutes. Beat in butter, 1 piece at a time, beating until smooth.
                                                                  • Assemble cake: Place 1 cake layer right side up on a serving plate. Spread 1 cup chocolate frosting evenly on top. Place remaining cake layer on top; frost cake all over with remaining frosting. Garnish with chocolate shavings, if desired.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread

                                                                  Notes: You can double chef Heidi Krahling's recipe to have this Moroccan condiment on hand to add a tart, salty, slightly bitter accent to salads, stews, fish, and couscous. This recipe goes with Moroccan Lamb Tagine

                                                                  Ingredients
                                                                  • Yes No 2 5 oz lemon
                                                                  • Yes No 3 tbsp kosher salt
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 2 tsp coriander seed
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Rinse 2 lemons (5 oz. each). Score peels about 1/4 in. deep down length of lemons, spacing slashes about 1 inch apart. In a 2- to 3-quart nonreactive pan, combine 2 1/2 cups water, 3 tablespoons kosher salt, and lemons. Bring to a boil over high heat, then reduce heat, cover, and simmer until lemon peels are tender when pierced, 12 to 15 minutes. With a slotted spoon, transfer lemons to a pint-size widemouthed canning jar; reserve salted water. Add 2 whole cloves, 1 dried bay leaf, 1 cinnamon stick (3 in.), and 2 teaspoons each coriander seeds and black peppercorns to jar. Press lemons down slightly to release juices. Pour enough of the reserved salted water over them to cover completely; seal with lid. When cool, chill at least 5 days, turning jar occasionally (lemons may darken a little), or up to 3 months. To use, lift lemons from liquid, scrape out soft pulp, and sliver or chop peels.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 2lemons
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 3 hass avocados
                                                                  • Yes No 1 plum tomato
                                                                  • Yes No 1/4 cup minced onion
                                                                  • Yes No 2 tbsp minced cilantro
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No kosher salt
                                                                  • Yes No tortilla chip
                                                                  • In a medium bowl, gently stir the diced avocados with the tomato, onion, cilantro, chile and lime juice until well mixed but still slightly chunky. Season the guacamole with salt and serve with tortilla chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No a of fine green beans
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 little gem lettuce
                                                                  • Yes No 1 cos lettuce
                                                                  • Yes No a cucumber
                                                                  • Yes No 1 firm carrot
                                                                  • Yes No 1 celery heart, yellow leaves
                                                                  • Yes No 1 of fresh flat leaf parsley
                                                                  • Top your green beans, leaving the tails on. Blanch the beans in boiling, salted water for 3 to 4 minutes, then drain and leave them to one side to cool down. Meanwhile tear, wash and dry the leaves of your little gem and cos lettuce. Peel your cucumber and carrot. Cut the cucumber in half lengthways, and remove and discard the inner core. Finely slice the cucumber and carrot. Finely slice the celery heart lengthways.To serve, mix all the ingredients together, add enough of your favourite dressing to coat and toss together, making sure that everything is dressed nicely.• from Cook With Jamie
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Wash the pan well before using it again to cook the strained milk mixture—that ensures a silken sauce.

                                                                  Ingredients
                                                                  • Yes No 6 cup cubed butternut squash
                                                                  • Yes No 2 1/4 cup cubed sweet potato
                                                                  • Yes No 2 cup coarsely chopped onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup 1% low-fat milk
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 oz all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/4 5 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 9 no boil lasagna noodles
                                                                  • Yes No 1 1/2 6 oz cup shredded part-skim mozzarella cheese
                                                                  • Preheat oven to 450°.
                                                                  • Combine squash, potato, 1 cup chopped onion, and oil in a roasting pan coated with cooking spray, tossing to coat vegetables. Bake at 450° for 30 minutes or until vegetables are tender, stirring once; set aside.
                                                                  • Combine remaining 1 cup onion, milk, nutmeg, cinnamon, and bay leaf in a medium saucepan over medium-high heat; bring to a simmer. Remove from heat; let stand 15 minutes. Strain milk mixture through a fine sieve over a bowl; discard solids. Return milk mixture to pan. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to milk mixture, stirring with a whisk. Cook over medium heat 10 minutes or until thick, stirring frequently with a whisk. Remove from heat; stir in Parmigiano-Reggiano cheese.
                                                                  • Preheat oven to 375°.
                                                                  • Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, 1/2 cup mozzarella, and 1 cup milk mixture. Repeat layer with noodles, squash mixture, mozzarella, and milk mixture. Top with remaining 3 noodles. Spread remaining milk mixture over noodles, and sprinkle with remaining 1/2 cup mozzarella. Cover with foil coated with cooking spray. Bake at 375° for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
                                                                  • Wine note: Root vegetables are best with earthy wine varietals like tempranillo, pinot noir, and sangiovese. Try this with a Spanish Rioja, which is made from tempranillo. Try Conde de Valdemar Rioja Crianza 2004 (about $15). "Crianza" is the Rioja term used for simple weeknight wines. —Karen MacNeil
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  We think this hearty soup is best served steaming hot with a splash of sherry and garnished with chopped hard-boiled egg and freshly ground black pepper.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 2 carrot
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No pinch curry powder
                                                                  • Yes No pinch turmeric, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 cup dry sherry
                                                                  • Yes No 5 cup clam juice
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 2 lb crabmeat
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Melt butter with oil in a Dutch oven over medium heat. Add onion and next 4 ingredients; sauté 8 minutes or until tender.
                                                                  • Stir in flour and next 5 ingredients; cook 1 minute, stirring frequently. Add sherry and clam juice; stir until well blended. Stir in parsley and tarragon. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes or until reduced to 4 cups.
                                                                  • Pour mixture through a wire-mesh strainer into a separate bowl or pan, pressing on solids with a spatula; discard solids. Return soup to Dutch oven; stir in cream. Cook over medium heat 25 minutes or until soup is thickened. Add crabmeat; cook 3 to 5 minutes or until warmed through. Season to taste with salt and pepper.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 9cups
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We used chicken breast and turkey bacon for a leaner version of this popular salad. If you prefer, you can use roasted turkey breast instead of poached chicken.

                                                                  Ingredients
                                                                  • Yes No 1 chicken breast half (boneless, skinless)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 slice turkey bacon
                                                                  • Yes No 1 head romaine lettuce, stalk
                                                                  • Yes No 1 cup chopped watercress
                                                                  • Yes No 3 tomato
                                                                  • Yes No 1/2 1/2 cup small ripe hass avocado, pitted
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 1 oz blue cheese
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Bring a medium saucepan of water to a boil. Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside.
                                                                  • Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice eggs in half lengthwise. Discard one yolk, and pass the other through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside.
                                                                  • Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side. Transfer to drain on paper towels. Let cool; roughly chop.
                                                                  • Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.
                                                                  • Make the vinaigrette: In a small bowl, whisk together cheese, vinegar, and mustard. Slowly whisk in the oil. Season with pepper. Drizzle vinaigrette over salad, and serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 cup packed basil
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp champagne vinegar
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.
                                                                  Yields: 1/3cup
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop

                                                                  Tender and delicious short ribs are oven-braised in apple cider and beef broth, with herbs, carrots, and chopped onion.

                                                                  Ingredients
                                                                  • Yes No 3 lb short ribs
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 cup apple cider
                                                                  • Yes No 1 1/2 cup beef broth
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 cup baby carrot
                                                                  • Yes No 1 cup sliced celery
                                                                  • Heat oven to 300°. Sprinkle ribs with salt and pepper; toss with the flour. In a roasting pan*, heat oil (over 2 burners, if possible) over medium heat. Add the short ribs in 1 layer. Cook, turning frequently, until well browned. Add cider, beef broth, herbs, coarsely chopped onion, and the garlic. Bring to a boil. If necessary, the ribs can be browned in a Dutch oven, turning frequently. Continue with adding cider and beef broth, the large coarsely chopped onion, and herbs, then transfer to a roasting pan if the Dutch oven isn't ovenproof. Cover and bake for 3 1/2 hours. Remove short ribs from the pan and strain the broth into a large saucepan or Dutch oven. Skim off excess fat; bring to a boil, uncovered, then reduce heat to medium and simmer for 5 minutes, uncovered. Add the remaining onion, celery, and carrots to the broth. Cover and cook over medium heat until vegetables are tender. Return the short ribs to the broth and heat through. Garnish with parsley to serve. More Short Ribs Spiced Beef Short Ribs Beef Short Ribs with Lima Beans Braised Short Ribs Braised Short Ribs with Potatoes Home Style Short Ribs Short Ribs and Rice Collard Greens Soup Short Ribs Parisienne Barbecue Beef Short Ribs German Short Ribs Recipe Mexican Style Short Ribs Recipe Marco Polo Short Ribs Bean Soup Short Ribs Short Ribs with Onion Gravy Beef Ribs Recipes Beef Recipes Ground Beef Index Steak Recipes Index Round Steak Recipes Beef Casseroles Beef Pies Beef Stroganoff Recipes Slow Cooker Recipes
                                                                  Cuisine:YesNodutch
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    slow cook

                                                                  They may be tiny, but seeds pack a powerful nutritional punch.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp mirin
                                                                  • Yes No 2 tsp white miso
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1/3 cup carrot juice
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 tsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp distilled white vinegar
                                                                  • Yes No 1/8 tsp crushed red chili pepper
                                                                  • Yes No 1/4 tsp sesame oil
                                                                  • Yes No 1 scallion
                                                                  • Yes No 3 tbsp unhulled white sesame seeds
                                                                  • Yes No 1 tbsp unhulled black sesame seeds
                                                                  • Yes No 1 lb sushi grade yellowfin tuna
                                                                  • Yes No 1 tbsp safflower oil
                                                                  • Make the dipping sauce: Combine mirin, miso, ginger, carrot juice, orange juice, soy sauce, vinegar, red-pepper flakes, and sesame oil in a small bowl, whisking until miso dissolves. Sprinkle with sliced scallion.
                                                                  • Make the tuna: Combine sesame seeds in a shallow dish. Press tuna pieces into seeds, turning to coat each side. Heat oil in a medium saute pan over medium-high heat. Add tuna, and cook each side until white seeds are golden, about 20 seconds per side. Transfer tuna to a paper-towel-lined plate for 1 minute, then cut each piece into 1/4-inch-thick slices. Serve with dipping sauce.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Make this easy, flavorful bread recipe to pair with an appetizing dip or a hearty bowl of soup. If you like cheese, be sure to check out the Cheddar-Chive variation, below.

                                                                  Ingredients
                                                                  • Yes No 3 cup self-rising flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No 1/4 cup butter
                                                                  • Stir together first 3 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.
                                                                  • Bake at 350° for 45 minutes. Pour melted butter over top. Bake 10 more minutes.
                                                                  • *Non-alcoholic or light beer may be substituted.
                                                                  • Cheddar-Chive Beer Bread: Add 3/4 cup shredded sharp Cheddar cheese and 2 tablespoons chopped fresh chives to dry ingredients. Proceed as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1loaf
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop

                                                                  A sophisticated blend of Scotch, bitters, and cider.

                                                                  Ingredients
                                                                  • Yes No 2 oz scotch whisky
                                                                  • Yes No 2 dash bitters
                                                                  • Yes No club soda
                                                                  • Pour the Scotch and bitters into a chilled highball glass over ice. Add soda to fill.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1/3 cup pecan halves
                                                                  • Yes No 2 tsp organic egg white
                                                                  • Yes No 1 tsp organic maple syrup
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1 pinch coarse salt
                                                                  • Preheat oven to 350 degrees. Toast pecans on a rimmed baking sheet, shaking pan occasionally, until fragrant, 3 to 4 minutes.
                                                                  • Whisk together egg white, syrup, oil, and salt in a small bowl. Add pecans; toss to coat. Toast on sheet, stirring occasionally, 8 minutes. Let cool completely.
                                                                  Yields: 1/3cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  Mango Shrimp
                                                                   2 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup raw cashews
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 tbsp mustard seed
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/2 cup mango nectar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 cup whole milk yogurt
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a blender, combine the cashews, ginger, garlic, jalapeño, mustard seeds, garam masala and turmeric and pulse until the ginger and garlic are finely chopped. Add the mango nectar and lemon juice and puree until smooth, scraping down the side of the bowl. Add the yogurt and 1 tablespoon of salt and pulse to blend. Pour the mixture into a large bowl. Add the shrimp and toss to coat. Refrigerate for 2 hours, stirring once or twice.
                                                                  • Light a grill. Thread the shrimp on pairs of skewers, being sure to leave on some of the marinade. Brush with the melted butter and sprinkle with salt. Oil the grate and grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve the shrimp with the Cilantro and Yogurt Sauce.
                                                                  Yields: 5
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No 12 oz prepared pizza dough
                                                                  • Yes No 5 oz baby spinach
                                                                  • Yes No 1/2 cup frozen baby peas
                                                                  • Yes No 1 cup cucumber
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No one 17 oz greek style plain whole milk yogurt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 cup shredded romaine lettuce
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 cup za'atar spice mix
                                                                  • Preheat the oven to 450° and place a pizza stone on the bottom rack to heat for 30 minutes. Alternatively, place an inverted baking sheet in the oven.
                                                                  • On a lightly floured work surface, flatten the pizza dough into two 9-inch rounds, about 1/4 inch thick; transfer to 2 well-floured pizza peels or inverted baking sheets. Let stand until slightly risen, 20 minutes.
                                                                  • Meanwhile, in a large saucepan, wilt the spinach with 1 tablespoon of water over high heat. Transfer to a colander and rinse with cold water. Squeeze out the liquid and chop the spinach; transfer to a bowl. Add the peas and mash lightly with a fork. Stir in the cucumber, parsley, mint, dill and garlic. Add the yogurt, lemon juice and 2 tablespoons of olive oil and stir to combine. Fold in the romaine and season with salt.
                                                                  • In a bowl, combine the za'atar with the remaining oil and a generous pinch of salt.
                                                                  • Shake the pizza peel a few times to loosen the dough. Dust flour under any areas that stick. Spread the za'atar oil over the dough. Slide the rounds onto the hot stone and bake for 10 minutes, until golden and crisp. Transfer the breads to a work surface and cut into wedges. Serve with the cucumber yogurt.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Because of the sweetness of the watermelon this margarita doesn't need much sugar, so one glass has only 105 calories. A little bit of fresh lime juice brightens the drink and adds a welcome tanginess. For a special touch, rim your glasses with sugar and garnish with lime wedges and watermelon balls.

                                                                  Ingredients
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No 3 1/2 cup cubed watermelon
                                                                  • Yes No 1/2 cup tequila
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp triple sec
                                                                  • Yes No watermelon balls
                                                                  • Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside.
                                                                  • Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedges or melon balls, if desired.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine

                                                                  Spicy, herby chutney complements the delicately seasoned samosas.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/2 cup mint
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp sugar, granulated
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 1/4 cup mashed baking potato
                                                                  • Yes No 1/4 cup yellow lentils
                                                                  • Yes No 1 tbsp minced mint
                                                                  • Yes No 1 tsp madras curry powder
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/2 petite cup frozen green peas
                                                                  • Yes No 10 egg roll wrappers
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare chutney, combine first 9 ingredients in a blender; process until smooth. Set aside.
                                                                  • To prepare samosas, combine potatoes, lentils, mint, curry powder, 1 teaspoon butter, 1/4 teaspoon salt, and cumin. Gently fold in peas.
                                                                  • Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), cut down middle to form 2 long rectangles. Moisten edges of wrapper with egg. Spoon 1 tablespoon potato mixture near bottom edge of wrapper. Fold up from 1 corner to the opposite outer edge of the wrapper, making a triangle. Fold over to opposite side again as if folding up a flag. Repeat fold to opposite side to form a triangle. Repeat with remaining wrappers and filling.
                                                                  • Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Lightly coat samosas with cooking spray. Add samosas to pan, and cook 1 minute on each side. Drain on paper towels. Serve with chutney.
                                                                  Yields: 4servings (serving size: 5 samosas and about 1 tablespoon chutney)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This chili is a satisfying combination of beef, beans, tomatoes, and spices. Game plan: If you like milder spicing, you can reduce the number of chipotles used. Like all stews, this chili improves as it sits, so it’s a great dish to make ahead. This recipe was featured as part of our Nacho Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 6 medium garlic clove
                                                                  • Yes No 2 medium yellow onion
                                                                  • Yes No 3 chipotles in adobo sauce
                                                                  • Yes No 1/4 cup chili powder
                                                                  • Yes No 3 tbsp cumin, ground
                                                                  • Yes No 2 tbsp sweet paprika
                                                                  • Yes No 2 lb lean ground chuck beef
                                                                  • Yes No 5 tsp kosher salt
                                                                  • Yes No 3 15 oz pinto beans
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • In a Dutch oven or a large, heavy-bottomed pot, heat the oil over medium-high heat until shimmering. Add the garlic and onions, season with salt and freshly ground black pepper, and cook, stirring occasionally, until the onions are soft and just starting to brown, about 7 minutes.
                                                                  • Add the chipotles, chili powder, cumin, and paprika; stir to coat the onions; and cook until the spices are deep brown in color and fragrant, about 1 minute.
                                                                  • Add the ground beef and measured salt and stir, breaking the meat into small pieces. Cook, stirring occasionally, until the meat is no longer pink and is well-coated with spices, about 6 minutes.
                                                                  • Add the beans and tomatoes with their juices and stir to combine. Bring to a boil, reduce the heat to low, and simmer, uncovered and stirring occasionally, for 1 1/2 to 2 hours. Season with salt and freshly ground black pepper as desired.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 oz light rum
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 1 egg white
                                                                  • Yes No wedge lime
                                                                  • Fill a cocktail shaker with ice. Add the rum, simple syrup, lime juice and an egg white. Shake until frothy. Strain the drink into a coupe glass and garnish with a lime wedge.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Miso adds a yeasty note to traditional chicken piccata in this recipe that's quick to make. Serve with orzo or rice to soak up the sauce.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp yellow miso
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Combine 1/4 cup broth and miso, stirring well with a whisk until miso dissolves. Stir in 1/2 cup broth. Set aside.
                                                                  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Place flour in a shallow dish; dredge chicken in flour.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken from pan. Add wine to pan, scraping pan to loosen browned bits. Reduce heat to medium; stir in miso mixture and garlic. Return chicken to pan; cook 3 minutes or until done. Remove from heat; stir in juice, capers, and pepper. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 chicken breast half and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness. Serves: 12

                                                                  Ingredients
                                                                  • Yes No 3 lb boneless chuck roast
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 yellow onion
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 3 cup beef broth
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 4 carrot
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 3 large russet potato
                                                                  • Yes No parsley
                                                                  • On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid). When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns. Once browned, remove the beef with a slotted spoon set aside. Add the onions and sauté for about 5 minutes, until softened. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often. Add the garlic and cook for 1 minute. Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef. Bring back to a gentle simmer, cover and cook on very low for about 1 hour. Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning. Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired. This is best made the day before if possible, for even better flavor.
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup canola oil
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 3 tsp vanilla extract
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 cup finely grated carrot
                                                                  • Yes No 1 cup crushed pineapple in juice (canned)
                                                                  • Yes No 1 cup coarsely chopped walnut
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 3 cup powdered sugar
                                                                  • Yes No marzipan carrots
                                                                  • Heat oven to 350°. Grease and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.
                                                                  • In a bowl, whisk together oil, sugar, buttermilk, 2 tsp. vanilla, and eggs; whisk into flour. Stir in carrots, pineapple, nuts, coconut, and raisins. Pour batter into prepared dish; smooth. Bake for 40–45 minutes. Let cool.
                                                                  • In a bowl, beat cream cheese and butter with a hand mixer until smooth. Add remaining vanilla and confectioners' sugar; beat until fluffy. Spread icing over cake; refrigerate. Garnish with marzipan carrots, if using.
                                                                  • SERVES 12–14
                                                                  Cuisine:YesNobaltimore
                                                                  Yields: 13
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 8 oz carrot
                                                                  • Yes No 3 cup vanilla buttercream
                                                                  • Preheat oven to 350°F. Line a muffin tin with paper liners; set aside.
                                                                  • Using an electric mixer, combine dry ingredients. Beat in eggs, oil and carrots.
                                                                  • Spoon batter into prepared cups. Bake for 25 minutes. Let pan cool.
                                                                  • Frost with buttercream and decorate as desired.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A gordita, which means "little fat one" in Spanish (no offense intended), is a thick corn tortilla. Because gorditas are more practical to make in larger quantities, this recipe makes enough for two meals. Refrigerate the posole and gorditas in separate airtight containers for up to one week. The posole can also be stored in the freezer for up to three months.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup masa harina
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No 1 1/2 tsp minced canned chipotle chile in adobo sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 tsp vegetable oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3/4 lb turkey tenderloin
                                                                  • Yes No 1 tbsp adobo sauce
                                                                  • Yes No 1 16 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 15.5 oz white hominy
                                                                  • Yes No 2 poblano chili pepper
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Preheat oven to 400°.
                                                                  • To prepare gorditas, combine first 4 ingredients. Stir in water, 1 1/2 tablespoons oil, and chipotle chile. Turn out onto a lightly floured surface; roll dough to a 1/4-inch thickness. Cut with a sharp (1 1/2-inch) heart-shaped cookie cutter into 12 gorditas. Place gorditas on a baking sheet coated with cooking spray; discard any remaining dough. Bake at 400° for 8 minutes. Reserve 6 gorditas for another use; refrigerate in an airtight container for up to 1 week.
                                                                  • To prepare posole, heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes. Combine turkey and 1 tablespoon adobo sauce, tossing well to coat. Add turkey mixture to pan; sauté 3 minutes. Combine 1/4 cup broth and 1 tablespoon flour. Add broth mixture, remaining broth, hominy, and poblano chiles to pan; bring to a boil. Reduce heat; simmer 15 minutes. Remove 2 1/2 cups posole for another use; refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.
                                                                  • Arrange 6 gorditas on top of posole in pan; cover and simmer 5 minutes. Spoon 1 1/4 cups posole into each of 2 bowls, and top each serving with 3 gorditas. Sprinkle with cilantro.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This quick, fiber-packed soup is a terrific way to use fresh corn. Add a slight kick with a sprinkle of Monterey Jack cheese with jalapeno peppers just before serving.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 cup sliced scallion
                                                                  • Yes No 3/4 cup chopped ham
                                                                  • Yes No 3 cup corn kernel
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 15 oz navy beans
                                                                  • Yes No 2 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 2 4.5 oz green chilies in can
                                                                  • Heat canola oil in a Dutch oven over medium heat. Add onions and ham, and cook 3 minutes, stirring frequently. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: about 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 16 tbsp unsalted butter
                                                                  • Yes No 1 cup quick cooking oat
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 4 firm apples
                                                                  • Yes No 4 medium ripe pear
                                                                  • Yes No 12 oz cranberry
                                                                  • Yes No 1 orange
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Preheat oven to 350ºF. Butter a deep 9-by-13-inch baking dish. Make topping: In a bowl, combine flour, sugar, brown sugar and salt. Rub in butter with fingertips until mixture forms pea-size lumps. Stir in oats and pecans.
                                                                  • Make filling: In a large bowl, mix together apples, pears and cranberries. Remove zest from orange and squeeze juice; add both to bowl. Stir in cornstarch and sugar. Pour into baking dish, sprinkle with topping and bake until filling is bubbling and topping is golden brown and crisp, about 1 hour 15 minutes.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle

                                                                  This is an updated version of James Beard's "cocktail hamburgers." You can marinate the beef two days before the party and mix the horseradish cream the day before. Assemble sandwiches, as we have; or have the beef on a platter, the rolls in a basket, and the horseradish cream in a bowl, and let your guests make their own.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1/3 cup low-fat mayonnaise
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 1 2 1/2 lb center cut beef tenderloin
                                                                  • Yes No 1/3 cup diced shallot
                                                                  • Yes No 1/3 cup cognac
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 2 tbsp minced tarragon
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 30 sandwich roll
                                                                  • To prepare cream, combine first 4 ingredients. Cover and chill.
                                                                  • To prepare tenderloin, secure tenderloin at 1-inch intervals with twine. Combine tenderloin, shallots, and the next 6 ingredients (through garlic) in a large zip-top plastic bag; seal. Shake to coat tenderloin evenly with cognac mixture. Marinate in refrigerator at least 2 hours, turning bag occasionally.
                                                                  • Preheat oven to 450°.
                                                                  • Remove tenderloin from bag; discard marinade. Sprinkle tenderloin evenly with salt. Place tenderloin in a shallow roasting pan coated with cooking spray. Bake at 450° for 40 minutes or until medium-rare or desired degree of doneness. Let stand 10 minutes before slicing. Cut tenderloin crosswise into thin slices. Spread 1 1/2 teaspoons cream on bottom half of each roll; top each roll with about 1 ounce beef and top half of roll.
                                                                  Yields: 30sandwiches (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  Make this reviewer favorite the star attraction of your next soup night. Kids of all ages will enjoy topping it with bacon and cheese.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz red potato
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup prechopped onion
                                                                  • Yes No 1 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1/3 cup shredded cheddar cheese
                                                                  • Yes No 4 tsp thinly sliced scallion
                                                                  • Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
                                                                  • While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
                                                                  • Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
                                                                  • Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
                                                                  Yields: 4servings (serving size: about 1 1/4 cups)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Thank you for the many insightful emails and comments I've gotten about this cake. Several people wrote to tell me that they know this as an orange cake. Danenew32 called it a Florida Sunshine Cake. The majority of the emails dealt with my incorrect supposition that "Pig-Pickin'" had to do with how people acted when they ate the cake. While most agreed that yes, that's how one could act while eating this very moist cake, but the name actually refers to a southern barbecue or a.k.a. a Pig Pickin'. Enjoy reading more about "Pig Pickin's from Terri B. and Tammy W. at the bottom of this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 oz yellow cake mix
                                                                  • Yes No 11 oz mandarin orange segments in can
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 9 oz frozen whipped topping
                                                                  • Yes No 8 oz crushed pineapple in juice (canned)
                                                                  • Yes No 3.4 oz instant vanilla pudding mix
                                                                  • Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. In mixing bowl, combine cake mix, mandarin oranges, mandarin orange juice, eggs and oil. Beat for 2 minutes with electric mixer. Pour into pans and bake for 20 to 25 minutes or until cake tester comes out clean. Cool in pans for 5 minutes, turn out of pans and finish cooling on wire racks. In a mixing bowl, combine whipped topping, pineapple, juice from can and vanilla pudding mix. Frost between layers and on top of cake. About Pig Pickin's Again, thanks to all of you, most especially Terri and Tammy, for taking the time to write to me about Pig Pickin's. I don't know about you, but after reading all this about barbecue I think I need to do a little pig pickin' myself. Derrick Riches' About.com Barbecue and Grilling site is the perfect place to find some tasty recipes to get us started. From Terri B. - "Carroll, I do hope that a "gazillion" Southerners (especially North Carolinians) have contacted you to set you right on the name of this cake... A Pig Pickin is a ritual in the South -- particularly in the Carolinas and Georgia whereby a whole pig is roasted over wood coals for hours until done, when the meat falls off the bones and folks just gather round and "pick off the meat", thus it is called a "pig pickin", which is in "northern talk" a pig roast. We take our barbeque as seriously as Texans --- knowing everything about a "pig pickin" is almost a religion to us, and this cake became synomous with the event because it was the perfect ending to "a mess" of barbeque, hush puppies, corn sticks, coleslaw and all the fixins. Banana Pudding is also acceptable as the grand finale, but I believe this cake became the hit of the Pig Pickin and Homecoming at Church when it made its appearance back in the '70's." From Tammy W. - "Carol, I have subscribed to your email group for probably two years now. I have enjoyed reading your thoughts and trying your recipes. It's such a great group!... But I did want to alert you to something. You may in fact know it, but I wanted to talk to you about how pig picking cake got it's name. I'm not sure where you live, but I'm from the south. Food here is worth more than money. In the south we have this thing called a "Pig Picking" where you have this HUGE cooker (actually a big old barrel cut in half and made into a grill) and you take an entire pig and roast it. That's really where the south's BBQ comes from, in particular BBQ from the Carolinas. Other parts of the south don't exactly do this, and even across North Carolina in the mountains they would NEVER do anything as redneck as what we do in the east. Once the pig is cooked (and it's really good) they open up the top of the barrel/grill and chop it up. Then there's a huge outdoor feast where there are tables lined up for people to sit and another long table full of every kind of food you can imagine. You take your plate and walk over to the pig and two men (it's always at least two men standing there guarding the pig like he's going to get up and walk away) put a pile of meat on your plate. Pig picking cake gets its name from this feast. It's a common cake to take to such an event, as is punchbowl cake, which is also made with a cake mix. It's more like a southern version of English trifle, as you layer the cake and cherry pie filling and cool whip and nuts and pineapple and some other good stuff all together. So while your blurb about the cake getting it's name because act like pigs when they eat it is true- because you eat and eat and eat at a pig picking (You gain weight during that one meal)- I did want you to know the true meaning behind the name... Thanks again for your work on the website. I look forward to reading your emails each week on the topic! Keep up the good work!"
                                                                  Cuisine:YesNoflorida
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes