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                                                                  Ingredients
                                                                  • Yes No 4 cup homemade chicken stock
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup white rice
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 1 lb rotisserie chicken, meat
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • In a large saucepan, season the stock with salt and pepper and bring to a simmer. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth. Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes. Stir in the dill and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 3 cup cantaloupe
                                                                  • Yes No 1 4 cup pineapple
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 4 2 cup medium nectarine
                                                                  • In a small bowl, whisk together lemon juice, honey, mustard, salt and pepper until blended. Add oil in a slow, steady stream, whisking constantly, until dressing is thick and emulsified. You should have about 1/4 cup.
                                                                  • Combine cantaloupe, pineapple, blueberries and nectarines in a large bowl. Chill until ready to serve. Just before serving, toss fruit with dressing and stir gently to coat. Serve cold.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat

                                                                  This cocktail utilizes three different rums. It’s quite the potent libation!

                                                                  Ingredients
                                                                  • Yes No 1 oz light rum
                                                                  • Yes No 1 oz dark rum
                                                                  • Yes No 1 oz proof rum
                                                                  • Yes No 2 oz orange juice
                                                                  • Yes No 1 oz unsweetened pineapple juice
                                                                  • Yes No a slice orange and a maraschino cherry
                                                                  • Shake the three rums and the two juices with ice; then strain into a chilled old-fashioned glass filled with ice. Garnish with an orange slice and a maraschino cherry.
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Remember the feeling of awe and wonder the first time you saw melted chocolate magically set over your ice cream, forming a crunchy shell? Now there’s no need to buy the bottled stuff, because you can make your own quick-setting ice cream topping. Just combine chocolate with a little vegetable oil. Nearly any type of chocolate—milk, bittersweet, or semisweet (but not unsweetened)—will work. It’s a fun and easy way to fancy up your next ice cream social. Game plan: Instead of the labor-intensive process of tempering chocolate, use this topping as a quick alternative for dipping ice cream bars. Just remember to double this recipe to ensure that you have enough chocolate to coat all the bars; and note that while the coating will be delicious, it will not have the same crunchy snap as tempered chocolate.

                                                                  Ingredients
                                                                  • Yes No 1 lb chocolate chip
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Place the chocolate and oil in a medium heatproof bowl set over a saucepan containing an inch of barely simmering water. (Make sure the bowl does not touch the water.) Stir constantly until the chocolate is just melted and and the mixture is smooth.
                                                                  • Remove the bowl from the saucepan and let the chocolate mixture cool until barely lukewarm (about 100°F) before using. Store in a container with a tightfitting lid at room temperature for up to 1 week. Reheat to the desired consistency in a medium heatproof bowl set over a saucepan containing an inch of barely simmering water.
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 lb dark plums, pitted
                                                                  • Yes No cream
                                                                  • Preheat the oven to 375 degrees. In a medium bowl, whisk together 1 cup sugar, salt, and flour. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press into the bottom of a 9-inch shallow baking dish. Bake until firm and golden brown, about 15 minutes.
                                                                  • While the pastry is baking, whisk together 1/4 cup sugar, the remaining egg, the cream, and the almond and vanilla extracts in a small bowl; set aside.
                                                                  • Remove the pastry from the oven, and top with plum slices. Pour the cream mixture over the plums, and sprinkle with reserved butter-flour mixture. Sprinkle with the remaining 2 tablespoons sugar, and bake until topping is golden brown and the plums are tender, 20 to 30 minutes. Serve warm or at room temperature with whipped cream.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  No May Day celebration would be complete without a dance around the maypole. This sweet version might just inspire your youngest guests to kick up their heels. A central layer cake anchors the gumdrop-topped pole -- a painted wooden dowel -- which is strung with ribbons and ringed by cupcake "dancers." Multicolor gum-candy flowers complete the festive spring tableau. The penny-candy counter has all the essentials to make May flowers: gummy grapefruits and jellied citrus slices for cutting into petals, and gumdrops to form the hearts of the blooms. A Lifesaver and a gumdrop top the maypole.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb unsalted butter
                                                                  • Yes No 4 1/2 cup cake flour
                                                                  • Yes No 1 1/2 tbsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3 cup caster sugar
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No seven minute frosting
                                                                  • Yes No 6 oz cream sprinkles
                                                                  • Yes No 1 lb assorted jellied citrus
                                                                  • Yes No 1 1/2 small oz assorted gumdrops
                                                                  • Preheat oven to 350 degrees with two racks evenly spaced. Butter two 9-by-2-inch round cake pans; line with parchment paper; butter again. Dust bottoms and sides with flour, and tap out excess. Set aside. Into a medium bowl, sift together flour, baking powder, and salt three times. Set aside.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed to soften. Increase speed to medium, and beat until fluffy and light in color. Keep beating while gradually adding sugar; beat until fluffy, about 3 minutes. Beat in vanilla.
                                                                  • Gradually drizzle in beaten eggs, beating between additions until the batter is no longer slick, scraping down the sides twice. With the mixer on low, alternate adding reserved flour mixture with milk; starting and ending with the flour. Mix until just incorporated after each addition. Scrape sides of the bowl; mix 10 seconds longer.
                                                                  • Divide batter evenly between the pans. Bake in lower third of oven until a cake tester inserted into the center of each comes out clean, about 40 to 45 minutes. Transfer the pans to a wire rack to cool for 10 minutes. Remove the cakes from the pans, remove parchment, and return to the rack to cool, top-sides up.
                                                                  • To assemble, turn cakes upside down. Using a long serrated knife, slice each cake in half horizontally. Place a layer on a cake round or cake stand. Spread top of layer with 1 1/2 cups frosting. Stack the second layer over the frosted layer; spread another 1 1/2 cups of frosting over top of this layer; repeat with third layer; cover with top layer. Using a dry pastry brush, gently brush any loose crumbs away from cake. Frost cake thinly to seal in crumbs. Use 3 cups frosting for final coating.
                                                                  • To decorate, evenly distribute cream-colored sprinkles over the top surface of the cake.
                                                                  • Using an 1 1/8-inch gum-paste petal cutter, cut petals out of jellied citrus slices -- you will need 84 petals. Gently press 14 small gumdrops around the perimeter of the cake, spaced evenly apart; arrange 6 jellied petals around each drop to form flowers. Transfer to a large cake stand -- ours measures 19 inches across.
                                                                  • To make the maypole, you will need a wooden dowel, painted white, and six pieces of 1/8-inch satin ribbon, each three times the length of the dowel. Gather the ribbons together, and pin them through their centers to one end of the dowel. Gently press a Lifesaver over the pinned ribbons, and top with a small gumdrop. Insert the maypole into the center of the cake, and fan the ribbons out around the cake stand, taping in place and letting the ends trail over the table.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    ribbon
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/4 cup cocoa powder
                                                                  • Yes No 2 cup flour
                                                                  • Yes No fudge frosting
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Combine first four ingredients. Stir in sour cream and beaten eggs. Melt butter in saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to boil, whisking constantly. Remove from heat. Stir cocoa mixture into flour mixture. Pour into lightly greased 15x10" jellyroll pan. Bake at 325 degrees 20-25 min or til toothpick comes out clean. Spread fudge frosting over warm cake.
                                                                  • Fudge Frosting:
                                                                  • /2 cup butter/margarine
                                                                  • /3 cup milk
                                                                  • /4 cup cocoa
                                                                  • one pound package powdered sugar
                                                                  • tsp. vanilla extract
                                                                  • Melt butter in saucepan over medium heat. Whisk in milk and cocoa and bring to boil. Remove from heat. Gradually add powdered sugar, stirring til smooth. Stir in vanilla extract.
                                                                  • Peanut Butter Version:
                                                                  • Omit sour cream and substitute 1.5 cups creamy peanut butter and 1/2 cup buttermilk. Garnish with halved Reese's if desired.
                                                                  Cuisine:YesNotexas
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    reese's
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Reese's
                                                                  Garlic Bread
                                                                   20 m
                                                                  Ingredients
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 24 inch long baguette
                                                                  • Preheat oven to 350 degrees. Make garlic paste: Coarsely chop garlic, and gather into a pile. Sprinkle generously with coarse salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you. Repeat until a paste forms.
                                                                  • Combine garlic paste, butter, and 1/8 teaspoon each salt and pepper in a small bowl. Brush butter mixture on cut sides of bread; sandwich together. Place on a baking sheet, and bake until heated through and crispy, about 12 minutes. Slice and serve.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 4 nectarine
                                                                  • Yes No vanilla ice cream
                                                                  • Combine first 3 ingredients; stir well. Brush cut sides of nectarines with half of honey mixture.
                                                                  • Grill nectarines, cut-sides down, over medium heat (325° to 350°) for 4 minutes or until golden brown and heated through. Serve warm nectarines with vanilla ice cream. Drizzle with remaining honey mixture.
                                                                  Yields: 4servings
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 1/2 tbsp minced ginger
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 12 oz roast beef
                                                                  • Yes No 12 oz salad greens
                                                                  • Yes No 1 cup dried chow mein noodles
                                                                  • Yes No 6 radish
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • In a large bowl, whisk the vinegar with the fish sauce, canola oil, ginger and sugar. Add the shredded beef, mixed greens, dried noodles, radishes, cilantro and mint and toss. Serve right away.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  These cheesy biscuits call for frozen butter, which is grated through the large holes of a box grater to cut down on prep time. This trick creates flaky biscuits in a breeze—no pastry cutter required! Serve them with our Cranberry ‘Spread.’ What to buy: Stay away from your typical blocks of part-skim yellow cheddar or (oh, the horror!) preshredded cheddar. Go for an aged farmhouse cheddar like Fiscalini’s Extra Mature Bandage Wrapped Cheddar. Special equipment: This set of Ateco round cutters is a useful thing to have in your kitchen. We used the 2-inch one to make these biscuits. Game plan: Keep a few sticks of butter in the freezer for whenever the biscuit urge hits. This recipe was featured as part of our Thanksgiving, Southern-Style menu, as well as our 2009 Presidential Inauguration Menu.

                                                                  Ingredients
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup finely grated aged farmhouse cheddar cheese
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Combine all dry ingredients in a large bowl. Grate frozen butter through the large holes of a box grater and toss grated butter with dry ingredients until butter is coated with flour. Rub butter and flour between your fingers until evenly mixed.
                                                                  • Add buttermilk and grated cheddar cheese. Stir briefly until it forms a shaggy mass. Turn out onto a floured surface and knead very lightly until ingredients are evenly mixed.
                                                                  • Roll out to about a 1/2- to 3/4-inch thickness and use a 2-inch biscuit cutter to cut rounds. Place on baking sheets. Reroll what’s left of the dough. You should have about 40 biscuits. Discard any remaining bits of dough.
                                                                  • Brush the tops of the biscuits with heavy cream. Place a pinch of grated cheddar on top of each biscuit. Bake until golden brown, rotating once, about 20 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 40biscuits
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    farmhouse
                                                                    Brands:
                                                                  • Yes No
                                                                    Farmhouse

                                                                  Showcase two of the South’s most beloved products—peaches and pecans—in this old-fashioned peach cobbler.

                                                                  Ingredients
                                                                  • Yes No 12 16 cup peach
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 2/3 cup butter
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 15 oz refrigerated piecrusts
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No whipping cream
                                                                  • Preheat oven to 475°. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
                                                                  • Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 Tbsp. sugar over 1 piecrust; top with other piecrust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
                                                                  • Bake at 475° for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 Tbsp. sugar and remaining 1/4 cup pecans over 1 piecrust; top with remaining piecrust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 Tbsp. sugar. Bake 15 to 18 minutes or until lightly browned. Serve warm or cold with whipped cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 11servings
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  Look for Kaffir lime leaves and galangal—also known as Thai ginger—at ethnic markets and gourmet grocers. If you can't find them, use an extra 1/4 cup chopped peeled fresh lemongrass to flavor the broth. You can use regular ginger in place of galangal.

                                                                  Ingredients
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3/4 cup chopped lemongrass
                                                                  • Yes No 6 bai makrut (kaffir lime leaves)
                                                                  • Yes No 5 slice galangal
                                                                  • Yes No 1 1/2 tbsp red curry paste
                                                                  • Yes No 1 4 oz presliced exotic mushroom
                                                                  • Yes No 8 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1 13.5 oz cabbage
                                                                  • Yes No 1 tbsp thai fish sauce
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1/3 cup scallion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 6 tbsp coarsely chopped cilantro
                                                                  • Yes No 3 oz uncooked wide rice noodles
                                                                  • Bring broth to a boil in a medium saucepan over medium-high heat; stir in lemongrass, lime leaves, and galangal. Reduce heat, and simmer 5 minutes. Remove from heat; let stand 30 minutes. Strain through a sieve over a bowl; discard solids. Return broth to pan; add curry paste, stirring with a whisk. Bring to a simmer over medium-high heat. Add mushrooms; cook 2 minutes or until tender. Stir in chicken; cook 3 minutes or until chicken is done. Add coconut milk, stirring well to combine. Stir in fish sauce and sugar, stirring until sugar dissolves. Remove from heat; stir in onions, juice, and 1/4 cup cilantro.
                                                                  • Cook noodles according to package directions; drain. Add noodles to coconut milk mixture. Ladle 1 cup soup into each of 6 bowls; sprinkle evenly with remaining 2 tablespoons cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle

                                                                  Notes: This zesty, versatile marinade works well on all kinds of meats but is especially good on fish and poultry. The recipe can be multiplied for larger batches; cover and chill up to 1 week. This recipe goes with Grilled Marinated Meat

                                                                  Ingredients
                                                                  • Yes No 1 tsp grated lemon peel
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp minced scallion
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/2 tsp coarse ground pepper
                                                                  • In a small container, mix lemon peel, lemon juice, vinegar, fish sauce, green onion, sugar, olive oil, garlic, and pepper.
                                                                  Yields: ½cup, enough for 1 to 1 1/2 pounds meat, poultry, or fish
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 3/4 cup reduced fat mayonnaise
                                                                  • Yes No 3/4 cup low-fat sour cream
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 4 canned anchovy fillets
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup dried quinoa
                                                                  • Yes No 4 12 oz low fat chicken sausages
                                                                  • Yes No 8 oz salad greens
                                                                  • Yes No 1 1/2 lb tomato
                                                                  • Yes No 1 6 oz small red onion
                                                                  • Combine all dressing ingredients in a blender. Blend well, scraping down sides of blender several times to incorporate all ingredients; reserve.
                                                                  • Combine quinoa with 2 cups water in a medium saucepan; bring to a simmer. Cook, covered, over low heat, until water has been absorbed and quinoa is tender (about 12 minutes); reserve.
                                                                  • Cook the sausages in a skillet with 1/4-inch water, over medium heat, turning occasionally. Continue cooking until the water evaporates and sausages brown slightly (about 10 minutes); transfer to a cutting board, and slice into 1-inch pieces.
                                                                  • Scatter the quinoa over a large platter. Arrange salad greens, tomatoes, onion, and sausages over quinoa; drizzle with the reserved dressing. Sprinkle salad with tarragon, chives, and a final dash of coarse black pepper.
                                                                  Yields: 4servings (serving size: 1 cup quinoa, 1 sausage, and about 1 1/2 cups salad)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle

                                                                  Why settle for boring brown rice or another baked potato? Taking a couple of extra minutes to build a good flavor foundation can transform a sometimes-too-healthy-tasting grain like bulgur into a side dish that supports a saucy entrée without stealing the spotlight. This recipe was featured as part of both our Easy Weeknight Dinner menu and our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 cup crimini mushroom (baby portobello)
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1 cup grind bulgur
                                                                  • Yes No 1/4 cup carrot
                                                                  • Heat oil in a medium saucepan over medium heat. When it shimmers, add shallots and cook until just beginning to soften, about 2 minutes. Add mushrooms, season with salt and freshly ground black pepper, and cook until moisture released is almost evaporated, about 4 to 5 minutes.
                                                                  • Increase heat to medium high. Add wine and cook until almost evaporated, about 3 minutes. Add water and bring to a boil. Stir in salt and bulgur and cover.
                                                                  • Reduce heat to low and simmer for 10 minutes. Stir in carrots and simmer until fork tender, about 5 minutes more. Turn off heat and let stand covered for 5 minutes. Fluff with a fork and serve.
                                                                  Yields: 3 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 1 1/2 lb Italian sausage
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 1/2 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 3/4 cup homemade stock
                                                                  • Yes No 6 tbsp chopped parsley
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp light cream
                                                                  • Yes No 4 1/2 cup water
                                                                  • Yes No 1 1/3 coarse medium cornmeal
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • In a large deep frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, breaking up the meat with a fork until no longer pink, about 3 minutes. Tilt the pan and spoon off all but 2 tablespoons fat. Reduce the heat to moderate. Add the carrots, onion, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
                                                                  • Stir in the wine and let simmer 3 minutes. Add the tomatoes, broth, 4 tablespoons of the parsley, the bay leaf, and 1/2 teaspoon of the salt. Simmer, covered, for 15 minutes. Uncover, add the pepper, and simmer 5 minutes longer. Remove the bay leaf. Stir in the cream and the remaining 2 tablespoons parsley.
                                                                  • Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan.
                                                                  • Serve the polenta topped with the meat sauce. Pass additional Parmesan.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 cup chickpea
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 3 tbsp lemon
                                                                  • Yes No 1/4 tsp sesame oil
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tsp water
                                                                  • Yes No 1/2 hothouse cucumber
                                                                  • Yes No 1 cup greek yogurt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp mint, dried
                                                                  • Yes No 1/2 2 cup red onion, very
                                                                  • Yes No 2 tsp sumac
                                                                  • Yes No 4 20x10 inch oval lavash bread
                                                                  • Yes No 12 oz roasted chicken
                                                                  • Yes No 1/2 head romaine lettuce, outer, inner crispy leaves
                                                                  • Yes No 6 radish
                                                                  • Yes No 4 oz feta cheese
                                                                  • Mince the garlic in a food processor. Add the chickpeas, shallots, cilantro, cumin, and 1/2 teaspoon of salt and blend until a coarse puree forms. Scrape down the sides of the bowl. With the machine running, gradually add the lemon juice and sesame oil through the feed tube, scraping the sides down as needed. Gradually add the olive oil, blending until smooth and creamy. Slowly drizzle in a little bit of water, 1 teaspoon at a time, until the desired consistency is achieved. Season to taste with more salt.
                                                                  • Mix the cucumber, yogurt, lemon juice, and dried mint in a small bowl. Season to taste with salt.
                                                                  • Toss the onions with the sumac in another small bowl to coat. Season to taste with salt.
                                                                  • Spread the humus over the lavash breads.
                                                                  • Scatter the chicken over the left-hand side of the lavash.
                                                                  • Scatter the lettuce over the chicken. Scatter the radishes and feta cheese over the lettuce.
                                                                  • Scatter the onion mixture over the fillings.
                                                                  • Spoon the yogurt alongside the fillings.
                                                                  • Starting with the short edge alongside the fillings, roll up the lavash. Cut each wrap in half on an angle and serve.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 6
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup masa harina
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1/2 3 oz cup vegetable shortening
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 2 1/2 cup shredded chicken
                                                                  • Yes No 1/4 lb sharp cheddar cheese
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 2 scallion
                                                                  • Yes No hot sauce
                                                                  • In a food processor, pulse the masa harina with the baking powder and salt. Add the water and pulse to moisten the masa harina. Add the vegetable shortening in clumps and drizzle with the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
                                                                  • Tear twelve 12-inch-square sheets of plastic wrap. Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick. Fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets. Repeat to form the remaining tamales.
                                                                  • Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer. Steam over 2 inches of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to a large platter: Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve the tamales with hot sauce.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Tip from Amy Machnak, Recipe Editor: Use big pieces of firm fruit. While the pastry chef at Boulevard in San Francisco, I tried using the grill with different fruits. Early disasters: strawberries (they fell through or stuck to the grates) and cherries (hard to skewer). Some customers complained that my grilled fruit tasted like meat. My solution: choosing denser fruits like peaches, nectarines, and pineapples—the first two cut in half, the third thickly sliced. They were instant winners. Also, I cleaned the grill well to let the fruit flavor shine through. I'm glad I kept at it, because warm grilled fruit is perfect with ice cream in summertime, and it makes use of an already hot barbecue. Prep and Cook Time: 35 minutes. Notes: You will need 16 wooden skewers for this recipe (soak in water 30 minutes).

                                                                  Ingredients
                                                                  • Yes No 1 pineapple
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup coconut milk
                                                                  • Yes No 1/4 cup unsweetened shredded coconut
                                                                  • Trim ends from pineapple, then stand it on one end and cut off peel. Quarter pineapple lengthwise and cut out core. Reserve half the pineapple for another use. Cut each remaining quarter into 4 lengthwise slices, then cut each slice in half to make 16 thin wedges. Skewer each lengthwise.
                                                                  • In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling to dissolve sugar; boil, swirling occasionally (do not stir), until just golden and honeylike. Remove from heat and slowly whisk in coconut milk (mixture will bubble furiously).
                                                                  • Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Using a pastry brush, coat pineapple pieces with caramel sauce. Grill just until marks appear, then turn to mark other side, 4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and serve with remaining caramel sauce.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoindonesian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Tip: Place the pie plate on a baking sheet in case the filling bubbles over.

                                                                  Ingredients
                                                                  • Yes No 1 7 oz refrigerated breadstick dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 3 oz cup grated gruyère cheese
                                                                  • Yes No 8 lump oz crabmeat
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 4 cup coarsely chopped spinach
                                                                  • Yes No 1/8 tsp tarragon leaves, dried
                                                                  • Yes No 1/8 tsp Old Bay Seasoning
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup fat-free evaporated milk
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No cherry tomato
                                                                  • Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough. Repeat procedure with remaining dough strips. Cover dough with a towel; let rest 20 minutes. Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Sprinkle cheese over bottom of crust. Top with crabmeat; set aside.
                                                                  • Preheat oven to 375°.
                                                                  • Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add onion; sauté 4 minutes. Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts. Arrange spinach mixture over crabmeat.
                                                                  • Combine milk and egg substitute; stir well with a whisk. Pour over spinach mixture. Bake at 375° for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes. Garnish with cherry tomatoes, if desired.
                                                                  Cuisine:YesNoflorentine
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 16 oz salsa
                                                                  • Heat oven to 400° F. Heat 1 tablespoon of the oil in a large, preferably ovenproof skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and jalapeño and cook for 1 minute. Remove from heat; let cool. In a large bowl, combine the pork, bread crumbs, egg, salt, pepper, cumin, and onion mixture. Shape into 12 meatballs. Wipe out skillet, add the remaining oil, and heat over medium-high heat. Brown the meatballs on all sides, about 7 minutes total. If not using an ovenproof skillet, transfer the meatballs to a baking dish. Pour the salsa over the top. Bake until cooked through, about 25 minutes. Tip: If you're in the mood for soft tacos, set out corn or flour tortillas and shredded cheese with the meatballs. Otherwise simply serve them over rice.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you'd like to try a variation, see what ingredients to add: Basic Vanilla Dough Spice Cookie Dough Citrus Cookie Dough

                                                                  Ingredients
                                                                  • Yes No 2 2/3 cup all purpose flour
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Whisk together flour, cocoa powder, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.
                                                                  Cuisine:YesNodutch
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 12 navel orange
                                                                  • Yes No 1 pineapple
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 1 cup grated coconut meat
                                                                  • Yes No garnish, orange rind
                                                                  • Toss together fruit and powdered sugar in a large bowl.
                                                                  • Place one-third fruit mixture in a serving bowl. Top with one-third coconut. Repeat layers twice. Cover and chill 2 hours. Garnish, if desired.
                                                                  • Note: Three red grapefruit, peeled and sectioned, may be added to fruit mixture, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 5 oz evaporated milk
                                                                  • Yes No 2 cup chocolate milk
                                                                  • Yes No 2/3 cup chocolate syrup
                                                                  • Yes No 3/4 cup sliced almonds
                                                                  • Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
                                                                  • Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
                                                                  • Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Stir almonds into prepared ice cream. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
                                                                  • Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1 ¼quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 head broccoli, stems and heads
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  "Mashed ripe banana adds sweetness and flavor to these chocolate chip cookies. I found I could reduce the usual amount of sugar and butter." --Cathy Brixen, Phoenix, Ariz.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup mashed ripe banana
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 5 3/5 oz all purpose flour
                                                                  • Yes No 2 cup old fashioned oats
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup semisweet chocolate chip
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
                                                                  • Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 3/4 lb pork tenderloin
                                                                  • Yes No 2 tbsp chopped sage
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 1 cup madeira wine
                                                                  • On a work surface, lightly pound the pork slices to a 1/4-inch thickness. Rub with the sage and season with salt and pepper. Dredge the pork in the flour, shaking off any excess.
                                                                  • In a large skillet, melt 1 tablespoon of the butter in the olive oil. Add the pork and cook over moderately high heat, turning once, until lightly browned, about 5 minutes. Transfer to a platter and keep warm.
                                                                  • Add the shallots to the skillet and cook, stirring often, until golden, about 2 minutes. Gradually add the Madeira and bring to a boil, stirring; boil until reduced to 3/4 cup. Return the pork to the skillet and simmer, turning twice, until cooked and the sauce is slightly thickened, about 3 minutes. Arrange the pork on plates. Swirl the remaining 1 tablespoon of butter into the sauce and season with salt and pepper. Spoon the sauce over the pork and serve.
                                                                  Cuisine:YesNomadeira
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Although barley isn't a commonly used grain, it's great for baby because of its mild flavor. In this recipe, barley provides a quick yet hearty base for vegetables, cheese, and rosemary, which can be served as a meatless main or side dish.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 tsp chopped rosemary leaves, dried
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 8 cup sliced shiitake mushroom cap
                                                                  • Yes No 3/4 cup uncooked quick cooking barley
                                                                  • Yes No 1 14 oz fat free, less sodium beef broth
                                                                  • Yes No 8 cup bagged baby spinach leaves
                                                                  • Yes No 3 tbsp shredded parmesan cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add onion, rosemary, and garlic; sauté 3 minutes. Add mushrooms; cook 8 minutes or until vegetables are tender, stirring occasionally.
                                                                  • Stir in barley and broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until barley is tender.
                                                                  • Add spinach, cheese, and pepper; cover and cook 2 minutes or until spinach wilts, stirring frequently.
                                                                  • For baby: Omit black pepper. Serve the barley mixture in a small bowl. Cut the mushrooms and spinach into bite-sized pieces, if needed.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6adult servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 1 3/4 lb red potato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 450°.
                                                                  • Cut each potato lengthwise into 6 wedges. Pat dry with paper towels; place in an 11 x 7-inch baking dish. Drizzle with oil. Sprinkle with rosemary and remaining ingredients; toss well.
                                                                  • Bake at 450° for 30 minutes or until tender, stirring occasionally.
                                                                  Yields: 6servings (serving size: 5 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The parsley, thyme, and bay leaf bundle is classically referred to as a bouquet garni. When the stew is done, it's removed from the broth.

                                                                  Ingredients
                                                                  • Yes No 3 cup chopped onion
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 30 1 1/2 lb medium mussel
                                                                  • Yes No 6 flat leaf parsley sprigs
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 1/2 cup diced fennel bulb
                                                                  • Yes No 2 cup diced leek
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 extra large extralarge fish flavored bouillon cubes
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 3/4 lb cod
                                                                  • Yes No 12 oz sea scallop
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 tbsp lemon rind
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine 1 1/2 cups onion, wine, mussels, and 3 parsley sprigs in a Dutch oven; bring to a boil over medium-high heat. Cover and cook 2 minutes or until mussels open; discard any unopened shells. Remove mussels with a slotted spoon; set aside. Strain cooking liquid through a sieve into a bowl, reserving liquid, and discard solids. Remove meat from mussels. Discard shells.
                                                                  • Place Dutch oven over medium heat; melt butter. Add 1 1/2 cups onion, fennel, and leeks; cook 10 minutes or until tender, stirring occasionally. Combine water and bouillon, stirring until bouillon cubes dissolve. Add bouillon mixture and reserved cooking liquid to onion mixture, stirring to combine.
                                                                  • Place the remaining 3 parsley sprigs, thyme, and bay leaf on a double layer of cheesecloth. Gather the edges of the cheesecloth together, and tie securely. Combine the cheesecloth bag and broth mixture; bring to a boil. Reduce heat, and simmer 10 minutes. Remove bag, and discard.
                                                                  • Combine the half-and-half, crème fraîche, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add 1 1/2 cups hot broth mixture to egg mixture, stirring constantly with a whisk. Return egg mixture to pan. Cook 5 minutes or until soup thickens slightly (do not boil), stirring constantly. Add fish and scallops; cook 5 minutes or until fish is done, stirring frequently. Stir in mussels, 1/4 cup chopped parsley, and lemon rind; cook 1 minute or until thoroughly heated. Stir in salt and pepper.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    knorr
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    cheesecloth bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Knorr
                                                                  • Yes No
                                                                    Minute

                                                                  Sprinkle a buttery, brown sugar and pecan mixture over the top of the creamy potatoes in this sweet potato casserole that's sweet enough to be dessert.

                                                                  Ingredients
                                                                  • Yes No 14 cup cubed organic sweet potato
                                                                  • Yes No 1/2 cup organic half and half
                                                                  • Yes No 1/2 cup organic maple syrup
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup organic all purpose flour
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 cup organic butter
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Preheat oven to 375°.
                                                                  • Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
                                                                  • Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
                                                                  • Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 18servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 4 thick lb ruby chard, inner
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.
                                                                  • Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest and serve right away.
                                                                  Yields: 10
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 medium peach
                                                                  • Yes No 1 cup strawberry
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 3 tbsp non-fat powdered milk
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 1 cup ice cube
                                                                  • Peel, pit, and slice peaches. In a blender, combine
                                                                  • peaches and strawberries, milk, milk powder, and 1 to 2 teaspoons sugar (depending on sweetness of fruit).
                                                                  • Add ice cubes. Blend on high speed until smooth. Pour into two tall glasses, and serve immediately.
                                                                  Yields: 2
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Thanks to Laura C. Martin for sharing this recipe for Spring Carrot Teacakes with Maple Cream Cheese Frosting from her 2011 cookbook the Green Market Baking Book, published 2011 by Sterling Publishing. About this recipe - "A beautiful version of an old favorite, these carrot teacakes make a great little morsel to serve at a spring party-or just as an after-dinner delight for the family. The spelt flour offers a nutty, wholesome flavor without being heavy. These are great even without the Maple Cream Cheese Frosting (but even more delicious with it)! - GMB (Green Market Baking)"

                                                                  Ingredients
                                                                  • Yes No spring carrot teacakes
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup maple syrup
                                                                  • Yes No 11/4 cup light olive oil
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 cup spelt flour
                                                                  • Yes No 1 cup unbleached all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 3 cup grated carrot
                                                                  • Yes No 1 cup chopped tree nut
                                                                  • Yes No maple cream cheese frosting
                                                                  • Yes No 12 oz cream cheese
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Preheat the oven to 325°F.
                                                                  • Beat the eggs until frothy. In a separate bowl, mix the maple syrup, oil, sour cream, lemon juice, and vanilla extract. Add the syrup mixture to the eggs and beat another minute.
                                                                  • Sift the flour, salt, baking powder, and cinnamon. Add to the egg mixture and mix until just combined.
                                                                  • Fold in the carrots and nuts.
                                                                  • Pour into cupcake liners in a muffin pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Top with Maple Cream Cheese Frosting
                                                                  • Beat ingredients together until fluffy and spreadable. Use a generous dollop on top of each Spring Carrot Teacake.
                                                                  Yields: 12spring carrot teacakes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 6 oz pieces skinless salmon fillet
                                                                  • Yes No 4 medium tomato
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 8 sprig thyme
                                                                  • Yes No 4 clove garlic
                                                                  • Heat broiler. Place the salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with the paprika. Drizzle the salmon and tomatoes with the oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Scatter the thyme and garlic over the top. Broil until the salmon is opaque throughout and the tomatoes are tender, 8 to 10 minutes.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tbsp reduced sodium soy sauce
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 1 tsp orange juice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 8 oz shiitake mushroom
                                                                  • Yes No 8 oz button mushroom
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 oz spinach
                                                                  • Yes No 28 gyoza skins
                                                                  • Yes No 2 tsp peanut oil
                                                                  • Yes No 1/2 cup organic vegetable broth
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 1 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tsp rice vinegar
                                                                  • Yes No chives
                                                                  • Combine first 10 ingredients in a food processor, and process until finely chopped.
                                                                  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture and spinach to pan; cook 10 minutes or until liquid evaporates, stirring frequently. Cool slightly.
                                                                  • Moisten edges of gyoza skin with water, working with 1 gyoza skin at a time (cover remaining skins to prevent drying). Spoon about 1 tablespoon spinach mixture into center of circle. Fold in half, pinching edges together to seal. Place dumpling, seam side up, on a baking sheet (cover loosely with a towel to prevent drying). Repeat procedure with remaining wrappers and filling.
                                                                  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of dumplings to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil and remaining dumplings. Add 1/4 cup broth, 1/3 cup juice, 1 tablespoon soy sauce, and vinegar to pan; bring to a boil. Place dipping sauce in a small bowl.
                                                                  • Add remaining 1/4 cup broth to pan; bring to a boil. Add dumplings; cover and cook 2 minutes or until tender. Remove from pan. Serve with dipping sauce; top with chives, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 7 dumplings and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve

                                                                  This unusual cake from Susan Feniger, chef-owner of Street, pleasantly surprises with crispy meringue, rich hazelnuts, and lemon segments that pop in your mouth. It’s a baked Alaska minus the ice cream: a thin nut cake topped with meringue. Don’t panic if the meringue cracks—it’s supposed to, and we think it adds character. What to buy: A 10-inch round cake pan and parchment paper are both available at most cooking supply stores. Game plan: This is a fairly straightforward cake. If you haven’t segmented an orange or a lemon before, check out this video for quick instructions.

                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No 1 1/2 cup sliced almonds
                                                                  • Yes No 1 1/4 cup hazelnuts
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 lemon
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No powdered sugar
                                                                    For the tart:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Coat a 10-inch round cake pan with butter and line the bottom with parchment paper. Butter the top of the parchment paper, and coat the inside of the entire pan with flour, shaking out any excess.
                                                                  • Place the almonds in a food processor and process until finely ground. Transfer to a medium bowl. Place the hazelnuts in the food processor and process until finely ground. Transfer to the bowl with the almonds and stir to combine. In a small bowl, combine 1 cup of the ground nut mixture with the measured flour and set aside. Reserve the remaining ground nuts for later use in the meringue.
                                                                  • Place the egg yolks and sugar in the bowl of a stand mixer fitted with a whisk attachment and mix on medium-high speed until pale yellow, about 2 minutes. Add the lemon zest and vanilla and mix until light and fluffy, about 3 minutes. Transfer to a large bowl and set aside.
                                                                  • Clean the mixer bowl and return it to the stand mixer. Beat the egg whites until foamy, about 1 minute. Sprinkle in the salt and continue beating until soft peaks form, about 2 minutes. Fold the nut-flour mixture and beaten whites into the beaten yolk-sugar mixture, alternating one-third nut-flour mixture and one-third whites, until both the nut mixture and the whites are folded in. Pour into the prepared cake pan.
                                                                  • Bake until lightly browned, about 25 to 30 minutes. Set on a wire rack to cool in the pan for 10 minutes. Run a knife along the inside edge of the pan to loosen the tart, invert onto a parchment-lined baking sheet, and remove the piece of parchment attached to the tart. While the tart is finishing cooling, prepare the meringue and lemon garnish.
                                                                    For the meringue and lemon garnish:
                                                                  • Heat the oven to 300°F and arrange a rack in the middle.
                                                                  • Slice the ends off the lemons and stand the lemons upright on a cutting board. Cut away the skin and white pith, exposing the fruit. Working over a bowl to catch the juices, separate the sections by slicing between the membranes using a paring knife. Remove and discard the seeds. Arrange the sections evenly over the cooled tart. Drizzle the accumulated lemon juice through a fine-mesh strainer over the top of the tart.
                                                                  • In a stand mixer fitted with a whisk attachment, beat the egg whites on high until foamy, about 1 minute (make sure the bowl of the mixer is very clean). Very gradually add the granulated sugar, whisking continuously until stiff peaks form and the mixture is shiny and thick, about 5 minutes. Gently fold in the reserved ground nuts with a plastic spatula.
                                                                  • Spread the meringue evenly over the cooled tart set on the parchment-lined baking sheet and bake in the oven for 30 to 40 minutes, until the top meringue layer has set. (As the meringue dries, it may start to crack.) Set the baking sheet on a rack to cool the tart completely. Dust with powdered sugar before serving.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 11servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  More bitter than sweet, this chocolate sauce is the perfect pairing for your next ice cream sundae. Game plan: To reheat the sauce, cover it and microwave for 1 minute. Remove from the microwave and stir until completely melted. This recipe was featured as part of our Super Bowl for a Crowd menu, our Chocolate Desserts photo gallery, and our Family-Friendly Party Done Right photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 2 tbsp corn syrup
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Combine cream, milk, water, cocoa powder, corn syrup, and salt in a medium saucepan. Bring to a simmer over medium heat, whisking until cocoa powder is completely dissolved.
                                                                  • Remove from heat and add chocolate, butter, and vanilla, stirring until chocolate is melted and sauce is smooth. Serve warm.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Tailgate Tip: Be sure to pack a separate bag of ice for drinks.

                                                                  Ingredients
                                                                  • Yes No 2 cup light rum
                                                                  • Yes No 1 12 oz frozen lemonade concentrate
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 1 liter club soda
                                                                  • Yes No crushed ice
                                                                  • Yes No slice garnishes, sugarcane sticks, lemon slices
                                                                  • Stir together first 3 ingredients. Add club soda just before serving. Serve over crushed ice. Garnish, if desired.
                                                                  • Note: We tested with Tabasco hot sauce.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 8cups
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz gin
                                                                  • Yes No 1 oz vodka
                                                                  • Yes No 3 blue cheese stuffed olives, skewered
                                                                  • Fill a cocktail shaker with ice. Add the gin, vodka and Lillet Blanc. Shake well and strain into a chilled martini glass. Garnish with the stuffed olives.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Sauerkraut filling goes well with savory Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried. These nalesniki are a good option for a vegetarian meal. Makes about 1 1/2 cups Nalesniki Sauerkraut Filling

                                                                  Ingredients
                                                                  • Yes No 1/3 cup chopped onion
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/2 cup diced sauerkraut
                                                                  • Yes No 2 tbsp sour cream
                                                                  • In a large skillet, saute onion in butter until tender, about 3 minutes. Add sauerkraut and cook 2 minutes. Remove from heat and stir in sour cream. Use immediately.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  This is a simple make-ahead recipe, ideal for summer entertaining. The longer the cheese refrigerates, the more flavor it absorbs from the herbs. You can leave it to marinate for up to two days. For optimal flavor, let the goat cheese stand at room temperature about 10 minutes before serving.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup chopped basil
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp chopped oregano
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 3 oz goat cheese
                                                                  • Yes No 1 8 oz baguette
                                                                  • Combine first 8 ingredients in a small bowl, stirring well. Coat cheese evenly with basil mixture, pressing gently to adhere. Cover and refrigerate at least 2 hours. Serve cheese with baguette slices.
                                                                  • Wine note: This menu boasts bright, acidic flavors and fresh herbs in both the Herbed Goat Cheese and the Lemon-Parsley Pesto, so you'll want a high-acid white that won't go flat against these zippy flavors. Try a Vermentino, made from an Italian grape of the same name found in Liguria and Tuscany. Campo al Mare Vermentino 2005 ($17) has melon and peach flavors delicate enough for goat cheese with an herbal, sagelike edge of its own. --Jeffery Lindenmuth
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 3/4 ounce cheese and 2 bread slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 large potato
                                                                  • Yes No 1/2 cup low-fat milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Warm mixer bowl and flat beater with hot water; dry. Place hot potatoes in bowl. Attach bowl and flat beater to the KitchenAid® Stand Mixer. Gradually turn to Speed 2 and mix until smooth, about 1 minute. 2. Add all remaining ingredients. Turn to Speed 4 and beat until milk is absorbed, about 30 seconds. Gradually turn to Speed 6 and beat until fluffy, about 1 minute. Stop and scrape bowl. Exchange flat beater for wire whip. Turn to Speed 10 and whip 2 to 3 minutes. Garlic Mashed Potatoes: Substitute 1 teaspoon garlic salt for salt. Parmesan Mashed Potatoes: Increase milk to 3/4 cup. Add 1/3 cup grated Parmesan cheese with milk. Sour Cream-Chive Mashed Potatoes: Substitute 1/4 cup reduced-fat sour cream for 1/4 cup milk. Add 2 tablespoons chopped fresh chives. Equipment To purchase the KitchenAid® products used in this recipe, please visit www.shopkitchenaid.com
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A fresh tropical fruit salsa is a welcome addition to peppery tuna steaks in this easy but stylish dish.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb firm ripe papaya
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1 serrano chili
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No salt
                                                                  • Yes No 2 5 to 6 oz, 1 inch tuna steak
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No black pepper
                                                                  • Peel and seed papaya; cut into 1/2-inch cubes.
                                                                  • In a bowl, mix papaya, onion, chili, cilantro, and lime juice. Add salt to taste. Set aside while preparing fish or cover and chill up to 4 hours.
                                                                  • Rinse fish and pat dry. Coat both sides of steaks with oil and sprinkle all over with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over high heat; add fish and cook, turning once, until opaque on both sides but still pink in the center (cut to test), 4 to 6 minutes total. Transfer steaks to plates and spoon salsa over servings.
                                                                  • *Look for troll- or pole-caught Pacific albacore tuna; it's more sustainably fished than longline, and the fish have lower mercury levels. U.S. ahi is next best.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 oz semisweet chocolate
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 6 oz reduced fat graham cracker crust
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 8 large egg white
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.
                                                                  • Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture; stir constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes); stir constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold.
                                                                  • Preheat oven to 350°.
                                                                  • To prepare meringue, combine 1 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 240°. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Pour hot sugar syrup in a thin stream over egg white mixture; beat at high speed until stiff peaks form. Remove wrap from filling. Spread meringue evenly over filling; seal to edge of crust.
                                                                  • Bake at 350° for 15 minutes or until lightly browned; cool on a wire rack. Chill until set.
                                                                  Yields: 10servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 tsp sesame oil
                                                                  • Yes No 7 scallion green tops
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 1/2 tsp crumbled dried red chili pepper
                                                                  • Yes No 1/2 tsp sesame seed
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. Transfer to a lightly floured surface. Knead dough until soft and smooth, 10 minutes. Cover with plastic wrap; let stand 20 minutes.
                                                                  • Roll dough into a 16-inch log on a lightly floured surface. Cut into 24 pieces. Roll each piece out into a 4-inch circle, keeping remaining pieces covered as you work. Brush with sesame oil; sprinkle with 1 teaspoon scallions. Roll each piece into a tight cylinder; pinch ends to seal. Press to flatten. Wrap each cylinder around itself to form a spiral (seam side in); pinch end. Cover with plastic wrap; let stand 20 minutes (or up to 5 hours).
                                                                  • Place spirals on a lightly floured surface. Flatten gently. Roll out to 4-inch circles, stacking between pieces of floured waxed paper. Let stand 20 minutes.
                                                                  • Meanwhile, for dipping sauce, whisk together all ingredients. (Makes about 3/4 cup.)
                                                                  • Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Cook pancakes, 2 or 3 at a time, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. (To keep warm, place in an oven heated to 200 degrees.) Cut into wedges, and serve with dipping sauce.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This clever sweet-and-savory brittle gets its unusual flavor from smoked almonds. The texture is light, crisp and almost honeycomb-like.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 3/4 4 1/2 oz cup smoked almonds
                                                                  • Yes No 1 tsp fine sea salt
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 1 tsp baking soda
                                                                  • Line a large baking sheet with a silicone mat or buttered parchment paper. In a large saucepan, combine the sugar, water and corn syrup and cook over moderate heat, stirring, until the sugar is dissolved. Using a moistened pastry brush, brush down any crystals from the side of the pan. Cook the syrup until it registers 235° to 240º on a candy thermometer. Add the almonds and salt and cook, stirring occasionally, until a deep-amber caramel forms and the thermometer registers 300°, about 5 minutes longer.
                                                                  • Remove from the heat and immediately stir in the butter and then the baking soda; the caramel will bubble. Pour the hot candy onto the baking sheet and spread it in an even layer with the back of a spoon. Let cool slightly, then carefully pull the warm caramel into a thin layer. Let cool completely, then break into shards.
                                                                  Yields: ¾pound
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Notes: You can make the custards and pumpkin seed brittle up to 1 day ahead. Cover and chill custards; store brittle airtight at room temperature. Prep and Cook Time: about 1 1/4 hours, plus 1 1/2 hours to cool and chill.

                                                                  Ingredients
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/4 cup firmly packed golden brown sugar
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup pumpkins in can
                                                                  • Yes No 1/3 cup strong brewed chai tea
                                                                  • Yes No 2 tsp grated meyer lemon peel
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Preheat oven to 325° (convection not recommended). In a 2- to 3-quart pan over medium heat, stir cream, milk, and brown sugar until sugar is dissolved, 2 to 4 minutes. Remove from heat.
                                                                  • In a bowl, whisk egg yolks until light yellow. Add granulated sugar and whisk until blended. Gradually whisk a fourth of the hot cream mixture into the egg mixture. Then slowly whisk in remaining cream mixture and the pumpkin, chai, orange peel, and vanilla.
                                                                  • Divide mixture among six ramekins (3/4 cup). Set in a 12- by 16-inch roasting pan at least 2 inches deep. Set pan in oven and pour in boiling water to halfway up sides of ramekins.
                                                                  • Bake until custards barely jiggle when gently shaken, 45 to 50 minutes. Lift ramekins out of water and let cool on racks for 30 minutes, then chill until cold, at least 1 hour. Cover when cold.
                                                                  • Shortly before serving, garnish with shards of pumpkin seed brittle.
                                                                  • Pumpkin seed brittle: In a heavy 6- to 8-inch frying pan over medium-high heat, stir 1/3 cup sugar and 1/4 cup water until sugar is dissolved, 1 to 2 minutes. Cook without stirring, shaking pan often, until mixture is a deep amber color, 5 to 10 minutes. Remove from heat and stir in 1/2 cup hulled roasted pumpkin seeds (sometimes sold as pepitas). Pour onto a 12- by 15-inch piece of buttered foil and spread thin. Let cool until hard, 6 to 10 minutes. Cut or break brittle into about 1/2-inch shards. Store airtight, if not using at once.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Serve this light main-course salad with a hunk of crusty baguette and a glass of chilled riesling. Choose ripe, juicy peaches, and leave the peel on for more texture. Ricotta salata is a milky, mild, slightly salty cheese that's easy to crumble; you can substitute feta or goat cheese.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp diced mint
                                                                  • Yes No 1 6.5 oz sweet butter lettuce mix
                                                                  • Yes No 2 large peach
                                                                  • Yes No 3 oz prosciutto
                                                                  • Yes No 3 oz ricotta salata cheese
                                                                  • Yes No 2 tbsp dry roasted sunflower seed kernels
                                                                  • Yes No small mint
                                                                  • Combine first 4 ingredients, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Stir in chopped mint.
                                                                  • Combine lettuce mix and peach wedges in a large bowl. Drizzle lettuce mixture with dressing; toss gently to coat. Arrange about 2 cups salad in each of 4 bowls; top each serving with 3/4 ounce prosciutto, 1 piece of ricotta salata, and about 2 teaspoons sunflower seed kernels. Garnish with small mint leaves, if desired.
                                                                  • Wine note: With this salad, you need a wine that can take the sweetness of peaches and honey. Riesling's the ticket. It has a honeyed character built right in, and it adores cured pork. Apex Cellar's 2008 Riesling from Washington state's Columbia Valley (about $18) would be a great choice, with a spritz of lemon offsetting its off-dry stone fruit. --Sara Schneider
                                                                  Cuisine:YesNowashington
                                                                  Yields: 4servings (serving size: 1 salad)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Thirteen-year-old Joe Kozal was impressed by a molten chocolate cake in a restaurant but thought he could do better. Instead of chocolate, Joe's cakes ooze melted marshmallow.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup semisweet chocolate chip
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 6 large miniature marshmallow
                                                                  • Yes No powdered sugar
                                                                  • In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.
                                                                  • Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
                                                                  • Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Often referred to as the Prophet Muhammad's favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices (although we found store-bought, toasted roti to work just as well). To make the preparation easier, have your butcher cut the lamb into pieces. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 3 lb bone in lamb shoulder
                                                                  • Yes No 2 tbsp bzar
                                                                  • Heat oil in an 8-qt. Dutch oven over medium-high heat. Season lamb all over with spice mix; working in batches, add lamb to pot and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer lamb to a plate and set aside. Add cloves, chiles, and onion to pot, and cook, stirring occasionally, until onion is soft and begins to caramelize, about 10 minutes. Add garlic and ginger, and cook, stirring, until fragrant, about 2 minutes. Add cumin, pepper, cardamom, tomatoes, and bay leaves, and cook, stirring, until tomatoes are soft, about 2 minutes. Return lamb to pot, along with any drippings that accumulated on the plate. Add the potatoes, carrots, zucchini, peppers, and 12 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, until lamb is tender, about 1 1/2 hours; season with salt and pepper.
                                                                  • Line a large, deep serving dish with roti flatbread, and using a slotted spoon, arrange meat and vegetables over flatbread in dish. Pour liquid into a large serving bowl and serve on the side.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  by Ciril Hitz. They're a bit labor-intensive to make, but trust us, the pay-off is well worth it!

                                                                  Ingredients
                                                                  • Yes No bread flour 165 g / / 1 1⁄3 cups / 100
                                                                  • Yes No whole milk 165 g / / 2⁄3 cup / 100
                                                                  • Yes No rapid rise yeast
                                                                  • Yes No 2 8.81 oz, 250 gram dark raisins 250 g / / 2 cups / 65.7
                                                                  • Yes No 3.52 oz, 100 gram dark rum 100 g / / 1/2 cup / n/a
                                                                  • Yes No 2 3.52 oz, 100 gram eggs, 100 g / / 2 eggs / 26.3
                                                                  • Yes No 1.76 oz, 50 gram egg yolks 50 g / / / 13.1
                                                                  • Yes No 1/2 3.52 oz, 100 gram almond paste 100 g / / 1/2 cup / 26.3
                                                                  • Yes No 4 0.56 oz, 16 gram tsp vanilla extract 16 g / / 4 tsp / 4.2
                                                                  • Yes No pre ferment all of it / all of it / all of it / 86.8
                                                                  • Yes No 3 13.4 oz, 380 gram bread flour 380 g / / 3 cups
                                                                  • Yes No 1/2 3.52 oz, 100 gram granulated sugar 100 g / / 1/2 cup / 26.3
                                                                  • Yes No rapid rise yeast
                                                                  • Yes No 2 0.38 oz, 11 gram tsp salt 11 g / / 2 tsp / 2.8
                                                                  • Yes No lemon zest 1 lemon / 1 lemon / 1 lemon / n/a
                                                                  • Yes No 1 8.84 oz, 252 gram unsalted butter 252 g / / 1 cup
                                                                  • Yes No powdered sugar
                                                                  • Prepare the poolish: In a plastic container, combine the bread flour, whole milk, and instant yeast until a smooth consistency is achieved. Cover with plastic wrap or lid and allow to stand at room temperature overnight, ideally 12 to 15 hours at 68° to 70°F (20° to 21°C).
                                                                  • Soak the dark raisins in the dark rum and add enough Simple Syrup to the container to cover the raisins completely. Allow the raisins to soak overnight at room temperature.
                                                                  • Gently roll the almond paste into a small log and cut into 1/2-inch (1.3 cm) cubes. Place in a lidded container and freeze overnight.
                                                                  • Drain the rum-soaked raisins in a colander. (Note: You can save and store the rum syrup mixture for reuse. Cover and keep in the refrigerator for up to 2 months.)
                                                                  • Spray muffin tins with nonstick cooking spray and set aside.
                                                                  • Place the whole eggs, egg yolks, and vanilla in the bowl of a 5-quart (5 L) stand mixer. Scrape the poolish out of its container and add it to the eggs.
                                                                  • Add the bread flour, granulated sugar, instant yeast, salt, and lemon zest to the bowl and mix everything at a low speed until cleanup stage.
                                                                  • While the dough is mixing, take the butter and hammer it with a rolling pin until it has a plastic quality to it. (See Mixing an Enriched Dough, page 60.)
                                                                  • Increase the mixing speed to medium and slowly add the softened butter in stages. After each addition of the butter, mix the dough until the slapping sound subsides and the walls of the mixer are fairly clean.
                                                                  • Mix the dough to a full gluten development and check it with a gluten window test. (See page 57.) You should be able to stretch a thin, smooth window without tearing.
                                                                  • At this point, add the frozen almond paste chunks and the rum-soaked raisins to the dough and mix at low speed. Stop the mixer periodically to scrape down the bowl sides and dough hook. Mix until the raisins and almond paste are evenly incorporated into the dough.
                                                                  • Remove the dough from the mixer and gently preshape into a round. Place in a proofing container, cover, and allow to rest at room temperature for about 2 hours.
                                                                  • After this bulk fermentation, use a scale and bench scraper to divide the dough into 100 g (3.5 oz) units (about the size of a small lemon).
                                                                  • Work the units round on a floured surface (the soaked raisins tend to make the dough a bit stickier) and place in prepared muffin tins or paper muffin cups.
                                                                  • Cover the cups with plastic wrap and allow to rest at room temperature until the dough rises to the tops of the muffin cups.
                                                                  • During this time, preheat a convection oven to 350°F (180°C, gas mark 4) and mix up a batch of Chocolate Glaze.
                                                                  • When the dough has risen to the desired height, use either a piping bag or spoon to spread about 1 tablespoon (14 g) of the Chocolate Glaze on top of each brioche. For a crackled effect, give the tops a heavy dusting of powdered sugar before baking.
                                                                  • Place the brioches in the preheated convection oven and bake for 25 minutes, or until golden brown.
                                                                  • Remove from the oven and let cool in the muffin tins on wire racks. When comfortable to handle, remove from the tins and allow to cool completely.
                                                                  Cuisine:YesNofrench
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This cherry-streusel coffee cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 cup frozen sour cherries
                                                                  • Yes No 1 cup streusel
                                                                  • Yes No milk glaze
                                                                  • Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
                                                                  • Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter.
                                                                  • Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 19-inch tube cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Delicious blonde brownies to give as a gift, with brown sugar, chocolate chips, and pecans or walnuts.

                                                                  Ingredients
                                                                  • Yes No 1 cup organic flour
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/8 tsp baking soda
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Make the mix: In a 1-quart canning jar, layer the flour, baking powder, soda, and salt (a wide-mouth canning funnel makes this a little easier). Shake jar just slightly to level layer. Add half ot the brown sugar, then half of the nuts and half of the chocolate chips. Repeat layers with remaining brown sugar, chocolate chips, and nuts. Directions for gift: Blonde Brownies Blonde Brownie Mix 1 stick butter or margarine (4 ounces), room temperature 1 teaspoon vanilla 1 egg Preheat oven to 350°. Grease and flour an 7- x 11-inch or 8-inch square baking pan. Melt 1 stick (4 ounces) butter; let cool slightly. In a mixing bowl, whisk together 1 egg, the melted butter, and 1 teaspoon vanilla. Add contents of the canning jar and mix with a wooden spoon until well blended. All dry ingredients should be moistened. Spread batter in prepared baking pan. Bake for 20 to 25 minutes. More Butterscotch Brownies and Blonde Brownies Butterscotch Squares Butterscotch Brownies with Butterscotch Chips Butterscotch Brownies II Mom's Blonde Brownies Butterscotch Bars with Chocolate Chips Chocolate Brownies, Index Index of Brownies and Bars Cookie Recipes Index Candy Recipes Dessert Recipes Index Cake Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    slow cook

                                                                  Whole-grain flours such as whole wheat and rye contain a small amount of fat which can quickly turn rancid. Store these flours in an airtight container in the refrigerator. Allow flour to warm to room temperature before using.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 1/4 cup rye flour
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tbsp molasses
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 1/2 tsp anise
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a bowl. Add 1 cup flour mixture, sugar, and next 6 ingredients to yeast mixture; beat with a mixer at medium speed until blended. Gradually beat in remaining flour mixture to form a dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Punch dough down; place on a lightly floured surface. Knead 10 times, and shape into a 7-inch round. Place on a baking sheet coated with cooking spray. Let rise 1 hour or until doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Bake at 375° for 25 minutes or until loaf is lightly browned and sounds hollow when tapped. Remove from baking sheet; cool on a wire rack.
                                                                  Cuisine:YesNoswedish
                                                                  Yields: 12servings (serving size: 1 slice)
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 oil packed anchovies
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a food processor, combine the mayonnaise, anchovies, garlic, capers, lemon juice, water and mustard and process until smooth. Add the cheese and pulse to blend. Season with salt and pepper.
                                                                  Yields: ¾cup
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  Cherry-Berry Pie
                                                                   4 h 30 m
                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour, frozen
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 14 tbsp unsalted butter
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup quick cooking tapioca
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 cup cherry
                                                                  • Yes No 3/4 lb raspberry
                                                                  • Yes No 1/2 lb blueberry
                                                                  • Yes No 1 tsp all purpose flour
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • MAKE THE CRUST In a food processor, pulse the flour and salt. Add the chilled butter and pulse until it's the size of small peas. Add the frozen butter and pulse until it's the size of small peas. Drizzle the vinegar mixture over the flour mixture. Pulse just until the dough starts to come together. Turn out onto a lightly floured surface and knead gently to form a smooth dough. Divide the dough in half and flatten into 2 disks. Wrap in plastic and refrigerate until firm, at least 2 hours.
                                                                  • On a lightly floured surface, roll out one disk of dough to a 12-inch round, 1/8 inch thick. Transfer to a 10-inch metal pie plate and freeze for 20 minutes. Roll out the remaining dough 1/8 inch thick. Transfer to a baking sheet and freeze for 20 minutes.
                                                                  • MAKE THE FILLING In a small bowl, whisk 1 cup of sugar with the tapioca and salt. In another bowl, toss the cherries with the raspberries and blueberries. Sprinkle with the sugar mixture and toss gently.
                                                                  • Mix the flour and the remaining 1 teaspoon of sugar. Sprinkle in the crust; tap out the excess. Spoon the filling into the crust.
                                                                  • Using a fluted pastry wheel, cut the remaining dough into 3/4-inch-wide strips. Arrange the strips across the pie in a lattice pattern. Trim the overhanging strips to 1/2 inch and press them to the crust. Pinch the rim between your fingers to flute it. Freeze the pie for 1 hour.
                                                                  • Preheat the oven to 400°. Brush the cream over the lattice crust and rim and sprinkle with sugar. Bake in the upper third of the oven for 1 hour, or until the crust is richly browned and the filling starts to bubble. If necessary, cover the pie with foil for the last 10 minutes of baking. Let cool on a rack until warm before serving.
                                                                  Yields: 110-inch pie
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A little amaretto drizzled over the top makes this a sundae for grown-ups.

                                                                  Ingredients
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 1 pint ice cream
                                                                  • Yes No 4 tsp amaretto
                                                                  • Oil a 9-by-13-inch baking sheet, and set aside. Combine sugar and 2 tablespoons water in a heavy-bottomed saucepan. Cook over low heat until sugar is dissolved. Cover pan, and bring to a boil. Leave cover on until condensation washes down insides of pan. Turn heat to medium and cook, swirling pan occasionally, until sugar turns amber in color and registers 320 degrees.on a candy thermometer. Quickly stir in almonds, and pour mixture onto prepared baking sheet. Spread with back of a metal spoon until thin. Allow to cool completely, and break into pieces, reserving some larger ones for garnish.
                                                                  • Scoop frozen yogurt or ice cream into wine or dessert glasses. Sprinkle with brittle, and garnish with a large shard. Drizzle amaretto over top if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb tilapia fillet
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No