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                                                                  Prep: 10 min., Cook: 22 min. You can make the Caramelized Onion-Cranberry Compote a day ahead and store it in an airtight container in the fridge. Let stand at room temperature 30 minutes before serving.

                                                                  Ingredients
                                                                  • Yes No 16 grain crackers
                                                                  • Yes No onion cranberry compote
                                                                  • Yes No 1/3 reduced fat cream cheese
                                                                  • Yes No parsley
                                                                  • Spread 16 whole grain crackers each with 1 1/2 tsp. 1/3-less-fat cream cheese; top each with 1 Tbsp. Caramelized Onion-Cranberry Compote. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16servings (serving size: 1 cracker)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread

                                                                  Chill the filling before forming the empanaditas to help the dough stay tender. Rotate the baking sheets halfway through baking to ensure even browning. Serve with salsa verde.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 oz ground turkey breast
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 6 oz no salt added tomato paste
                                                                  • Yes No 1 cup reduced fat cheddar cheese
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3/4 cup ice water
                                                                  • To prepare filling, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add turkey; cook 5 minutes or until browned, stirring to crumble. Stir in chili powder, cumin, 1/2 teaspoon salt, and pepper; cook 1 minute, stirring often. Stir in 1/2 cup water and tomato paste. Cook 2 minutes or until turkey mixture thickens. Remove from heat; stir in cheese. Place in a bowl, and cool to room temperature; cover and chill 30 minutes.
                                                                  • To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, sugar, and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3/4 cup ice water through the food chute, processing just until combined (do not form a ball). Turn the dough out onto a floured surface; knead lightly 4 times with floured hands.
                                                                  • Divide the dough into 24 portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying), roll into a 3 1/2-inch circle on a floured surface. Spoon 1 rounded tablespoon turkey mixture onto half of circle. Fold dough over filling; press edges together to seal. Place on a large baking sheet. Repeat procedure with remaining dough and filling. Cover with plastic wrap; freeze until firm. Place in zip-top plastic bags; freeze for up to 3 months.
                                                                  • Preheat oven to 400º.
                                                                  • Place frozen empanaditas on 2 baking sheets coated with cooking spray. Bake at 400° for 30 minutes or until bottoms are golden brown and tops begin to brown. Serve warm.
                                                                  Yields: 24servings (serving size: 1 empanadita)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 2 tsp fennel seed
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 1/2 star anise
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No one 5 lb boneless pork shoulder roast
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 2 small late tomatoes
                                                                  • Yes No 1 tsp diced lemon zest
                                                                  • Yes No 1 tbsp flat leaf parsley
                                                                  • In a spice grinder, grind the coriander, fennel, peppercorns and star anise to a fine powder. Transfer the spices to a bowl and stir in the crushed garlic, salt and 2 tablespoons of the olive oil. Rub the spice mixture all over the pork shoulder roast, wrap it in plastic and refrigerate overnight. Unwrap the pork and let it return to room temperature before proceeding.
                                                                  • Preheat the oven to 300°. Set the pork shoulder on a rack in a medium roasting pan. Pour the wine into the pan and roast the meat for about 4 hours, until an instant-read thermometer inserted in the center registers 180°. Transfer the pork to a carving board, cover loosely with foil and let rest for about 15 minutes.
                                                                  • While the pork roasts, toss the cherry tomatoes with the remaining 2 tablespoons of olive oil and spread them out on a rimmed baking sheet. Roast for about 1 hour, or until softened.
                                                                  • In a small bowl, stir the chopped garlic with the lemon zest and parsley. Thinly slice the pork and sprinkle with the parsley mixture. Serve with the roasted cherry tomatoes and Fresh Shell Bean Stew.
                                                                  Yields: 10
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This is one of our favorite catfish dishes ever. Keep the cooked fish warm in a low oven for up to 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup pecan halves
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp creole seasoning blend
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 8 6 oz bass fillets
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 large lemon
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 6 large thyme
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No slice garnishes, fresh thyme, lemon slices
                                                                  • Process 3/4 cup pecans, flour, and 1 teaspoon Creole seasoning in a food processor until finely ground; place pecan mixture in a large shallow bowl, and set aside.
                                                                  • Whisk together egg and milk in a large bowl, and set aside.
                                                                  • Sprinkle both sides of fillets evenly with remaining 1/2 teaspoon Creole seasoning.
                                                                  • Dip catfish fillets in egg mixture, draining off excess; dredge fillets in pecan mixture, coating both sides, and shake off excess.
                                                                  • Melt 2 tablespoons butter in a large nonstick skillet over medium heat until butter starts to bubble. Place 2 fillets in skillet, and cook 2 to 3 minutes on each side or until golden. Drain on a wire rack in a jellyroll pan, and keep warm in a 200° oven. Wipe skillet clean, and repeat procedure with remaining fillets.
                                                                  • Wipe skillet clean. Melt remaining 1/2 cup butter in skillet over high heat; add remaining 3/4 cup pecans, and cook, stirring occasionally, 2 to 3 minutes or until toasted. Squeeze juice from lemon halves into skillet; place halves cut side down in skillet. Stir in Worcestershire sauce, thyme, salt, and pepper, and cook 30 seconds or until thyme wilts and becomes very aromatic. Remove and discard lemon halves and wilted thyme.
                                                                  • Place fish on a serving platter; spoon pecan mixture over fish. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 28 minutes
                                                                  • Total Time: 53 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  With gin, bitters, and blue curaçao.

                                                                  Ingredients
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 1/2 oz blue curaçao
                                                                  • Yes No 2 dash angostura bitters
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No lime
                                                                  • Shake the gin, blue curaçao, bitters, and lime juice with ice; then strain into a chilled cocktail glass. Garnish with lime peel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 8 radishes, very
                                                                  • Yes No 1 jalapeño, very
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 5 cup finely shredded iceberg lettuce
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No lime
                                                                  • In a medium bowl, mix the radishes with the jalapeño, red onion, olive oil and lime juice and season with salt and pepper.
                                                                  • Set the tostada shells on plates and spoon the sour cream on top. Cover with the iceberg lettuce and sliced steak. Spoon the radish salad over the steak and sprinkle with the cilantro leaves. Serve with lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Herbed Carrot Soup
                                                                   1 h 15 m

                                                                  Rather than stirring the herbs into the soup, try setting out bowls of dill and tarragon--along with some crème fraîche or sour cream for dolloping--and let guests do the garnishing themselves.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 3 lb carrot
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/3 cup long grain rice
                                                                  • Yes No 2 coarse tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 8 cup reduced sodium chicken broth
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 cup crème fraiche
                                                                  • Yes No 1 cup dill weed
                                                                  • Yes No 1 cup tarragon
                                                                  • Melt butter in a large pot (at least 5 qts.) over medium-high heat, then add onions. Cook until onions are translucent, 5 to 7 minutes. Add garlic, carrots, bay leaf, rice, 2 tsp. salt, pepper, and chicken broth.
                                                                  • Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes. Remove from heat and let cool 10 minutes.
                                                                  • Remove bay leaf and purée soup in batches in a blender. Return soup to pot and set over low heat. Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through. Season to taste with additional salt.
                                                                  • Serve soup hot, with crème fraîche or sour cream, dill, and tarragon.
                                                                  • Note: Nutritional analysis is per cup.
                                                                  Yields: 3 ½qts. (serving size: 1 cup)
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  Nutritious and colorful swiss chard fills this double-crusted savory pie, along with spicy chorizo sausage and cheese.

                                                                  Ingredients
                                                                  • Yes No 2 large bunch swiss chard
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 chorizo
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 5 stalk celery
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • Yes No 3 oz monteray jack cheese
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 recipe pastel tart dough
                                                                  • Yes No 1 egg yolk
                                                                  • Prepare pastel dough and set aside in refrigerator. Wash swiss chard well, and remove stems. (See How to Stem Swiss Chard ). Roughly chop the leaves. Add vegetable oil to a large heavy-bottomed skillet. Remove casings from sausages, and roughly crumble sausage into the pan. Cook sausage over medium heat, using a wooden spoon to break it into even smaller pieces, until browned. Remove sausage from pan and set aside in a bowl. Add chopped onion, celery and garlic to the pan, and cook over medium-low heat until softened and fragrant. Add swiss chard (in batches if necessary) and cook until tender and reduced in size, adding the rest of the chard as space becomes available (once it cooks down). Remove vegetables from the pan and place in a colander to drain, pressing on chard with wooden spoon to remove any excess liquid. Chop vegetables further if necessary, and add vegetables to bowl with chorizo. Melt butter in a medium saucepan over medium heat. Whisk in flour until smooth, and cook for 2-3 minutes more. Add milk slowly, whisking well, and continue to heat until sauce thickens and almost boils. Remove sauce from heat and add cheeses, stirring well. Add cheese sauce to the bowl with the sausage and chard and mix well. Season with salt and pepper to taste. Preheat oven to 350 degrees. Divide pastel dough into two pieces, one a little larger than the other. Roll out larger piece into a circle on a floured surface, until big enough to cover the bottom and sides of your tart or pie pan. (Use a 9 or 10 inch pan) Line the bottom of the pan with the dough, trim any excess dough from the edges, and then add the filling. Slice the hard boiled eggs into wedges and press wedges of egg into the filling. Roll out the other piece of dough into a circle and use it to cover the filling, pinching the edges of the dough together to enclose the filling. Brush the dough with the egg yolk, then place pastel in the oven. Bake for about 45 minutes, until crust is golden and brown and the filling is bubbling. Remove from heat and let cool. Serve warm or at room temperature.
                                                                  Yields: 7
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Penuche boldly proffers its characteristic butterscotch and maple overtones and its comforting fudgy texture. Get the packaging how-to for the Penuche Fudge.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 5 oz evaporated milk
                                                                  • Yes No 1 1/2 cup packed golden brown sugar
                                                                  • Yes No 5 oz organic unsalted butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No 3 oz walnut
                                                                  • Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
                                                                  • Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
                                                                  • Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
                                                                  • Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.
                                                                  Yields: 18pieces
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate

                                                                  By smoking salt, you can give food a smoky flavor without doing any actual smoking. It’s pure smoke in a jar. Game plan: This recipe makes 1/3 cup smoked sea salt, but you can smoke larger quantities. Just use a larger pan and make sure the salt sits in a thin layer in the pan. Special equipment: We recommend using a charcoal grill or a smoker for this recipe. You will also need long heatproof tongs, matches or a lighter, newspaper, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), 2 oven mitts, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, and an oven thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this recipe, we recommend hickory chips, but any wood will do.... read more By smoking salt, you can give food a smoky flavor without doing any actual smoking. It’s pure smoke in a jar. Game plan: This recipe makes 1/3 cup smoked sea salt, but you can smoke larger quantities. Just use a larger pan and make sure the salt sits in a thin layer in the pan.

                                                                  Ingredients
                                                                  • Yes No 1/3 coarse cup sea salt
                                                                  • Yes No 2 cup hickory wood chips
                                                                  • Yes No 8 lump qt charcoal
                                                                  • Using a sharp knife, punch holes in the bottom of the square aluminum pan. Add salt and spread in an even layer.
                                                                  • Soak the wood chips in a bucket of water for at least 15 minutes.
                                                                  • Prepare the grill: Remove the cooking grate and set it aside. Fill a chimney starter three-quarters of the way with charcoal, then pour the unlit charcoal onto one side of the charcoal grate. Using tongs, stack the charcoal in a slight slope against the side of the grill bowl. Remove 1 cup of the wood chips from the water, shaking off any excess, and lay the damp chips in the middle of the unlit charcoal. Fill the chimney again halfway with charcoal. Place the chimney on the charcoal grate next to the unlit coals. Twist two or three sheets of newspaper, form the twisted paper into rings, and place them under and inside the chimney. Light the newspaper through the holes at the bottom of the chimney. After about 5 minutes, the charcoal should be red and flames should have appeared toward the top of the chimney.
                                                                  • Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate. Use tongs to stack the lit coals on the pile. Top the lit charcoal with the remaining 1 cup drained, damp wood chips. Set the empty chimney aside. Place the cooking grate back on the grill. Fill the 9-by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold water is needed to keep the grill temperature low). Set an oven thermometer in one of the grill lid’s vent holes or on the cooking grate near the edge of the grill and opposite the charcoal. Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents. (If smoke is not coming out, check your fire to make sure it is lit. If it’s not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.) Let the grill heat until it reaches at least 250°F, about 15 minutes.
                                                                  • Place the aluminum pan of salt on the cooking grate but not over the flaming charcoal. Cook, covered, making sure the grill lid’s vent is over the salt (not the fire), until the salt has darkened, about 1 hour. Shake the pan of salt halfway through the cooking time. Also, occasionally check the grill temperature. It should be between 250°F and 300°F. If it is too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half. If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney. When the salt is done, let it cool completely before storing it in a glass container.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 1/3cup
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    flame
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    newspaper
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup hickory wood chips
                                                                  • Yes No 1/3 cup hoisin sauce
                                                                  • Yes No 2 tbsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 1/2 tsp chili paste
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 1 lb pork tenderloin
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Soak wood chips in water 30 minutes; drain well.
                                                                  • Prepare grill.
                                                                  • Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
                                                                  • Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Add wood chips to grill. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices.
                                                                  • Hoisin and Bourbon-Glazed Tuna:
                                                                  • Follow steps 1 through 3 above. Sprinkle 6 (6-ounce) tuna steaks with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Add wood chips to grill. Place tuna steaks on grill rack coated with cooking spray; cook 5 minutes. Turn and baste tuna with hoisin mixture; cook 5 minutes. Turn and baste tuna with hoisin mixture; cook 2 minutes or until tuna flakes easily when tested with a fork. Yield: 6 servings (serving size: 1 tuna steak).
                                                                  • Nutrition per serving: CALORIES 328 (26% from fat); FAT 9.4g (sat 2.4g, mono 3.1g, poly 2.9g); Protein 42.9g; CARB 12.2g; FIBER 0.4g; CHOL 70mg; IRON 2.1mg; SODIUM 502mg; CALC 25mg
                                                                  Yields: 8servings (serving size: 3 ounces pork)
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood

                                                                  Prep and Cook Time: 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 lb penne pasta
                                                                  • Yes No 1 1/2 lb tomato
                                                                  • Yes No 8 oz fresh mozzarella cheese
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Bring a large pot of water to a boil and add 1 tbsp. salt and the penne; cook pasta until just tender to the bite. While pasta is cooking, combine tomatoes, mozzarella, garlic, and basil in a large bowl. Add olive oil and remaining salt to tomato mixture.
                                                                  • Drain pasta, add to tomato mixture, and toss. Add salt to taste. Serve hot, at room temperature, or cold (as a pasta salad).
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Enhance a white cake mix with buttermilk, butter and flavoring extracts for this basic white cupcake. Then add whatever frosting and topping you are in in the mood for. We went for Coconut Buttercream and flaked coconut for these stunning Coconut Cupcakes.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz white cake mix
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
                                                                  • Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
                                                                  • Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.
                                                                  • Coconut Cupcakes: Prepare Basic White Cupcakes as directed. Spread evenly with Coconut Buttercream, and sprinkle with sweetened flaked coconut.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 4 cup heavy whipping cream
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 10 egg yolk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp fleur de sel
                                                                  • Combine cream and milk in a large saucepan, and cook until hot but not boiling. Keep warm.
                                                                  • Combine sugar and 1/2 cup water in a large, heavy saucepan. Bring to a boil over medium-high heat, and cook, swirling pan, about 2 minutes or until sugar dissolves. Boil, undisturbed, 5 minutes or until caramel is a deep amber color. Remove from heat, and immediately add cream mixture to caramelized sugar. (Mixture will be very hot and will boil up.) If some of the caramelized sugar hardens on bottom of pan, whisk over medium-low heat until sugar melts and mixture is smooth.
                                                                  • Gradually whisk about 3 cups hot caramel cream into egg yolks; add yolk mixture to saucepan, and whisk until well blended. Place pan over low heat, cooking until a thermometer registers 160°. Set pan in a large, ice-filled bowl until completely cooled, stirring occasionally. Stir in vanilla and fleur de sel.
                                                                  • Pour mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Sprinkle each serving with additional fleur de sel, if desired.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 2quarts
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Bake: 15 min.

                                                                  Ingredients
                                                                  • Yes No 2 lb asparagus
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 400°. Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Whisk together remaining ingredients; drizzle mixture over asparagus, tossing to coat.
                                                                  • Bake at 400° for 15 minutes or to desired degree of tenderness, turning once after 8 minutes.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 tbsp organic milk
                                                                  • Yes No 1/2 tsp organic vanilla extract
                                                                  • Yes No 1 pinch salt
                                                                  • In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy.
                                                                  Yields: 1cup
                                                                  Yes No
                                                                  By:

                                                                  Ice-cold shrimp top sizzling-hot fried green tomatoes in this easy at-home spin on the classic recipe created by New Orleans' Upperline Restaurant.

                                                                  Ingredients
                                                                  • Yes No green tomato
                                                                  • Yes No rémoulade sauce
                                                                  • Yes No medium shrimp
                                                                  • Yes No arugula
                                                                  • Place 2 to 3 Fried Green Tomatoes on individual serving plates, and top each with 1 1/2 Tbsp. Rémoulade Sauce and 3 shrimp. Garnish with fresh pea shoots or arugula, if desired.
                                                                  Cuisine:YesNonew orleans
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  Baked apple sweetened with raisins, orange juice, and cinnamon is graced with a simple crumb topping. For a sweeter flavor, try Braeburn apples.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/2 cup diced granny smith apple
                                                                  • Yes No 1 tbsp golden raisin
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Combine flour, 1 tablespoon granulated sugar, and brown sugar in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
                                                                  • Combine 1 tablespoon granulated sugar, apple, and next 4 ingredients (apple through cinnamon), tossing well. Divide apple mixture evenly between 2 (6-ounce) ramekins coated with cooking spray. Sprinkle evenly with flour mixture. Bake at 375° for 30 minutes or until golden brown.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  These delicious empanadas are filled with sautéed garlic spinach and a creamy cheese sauce. Make small empanandas for appetizers, or make larger ones for lunches on the go. You can use any kind of cheese in the sauce. I like a combination of cheddar, parmesan, and mozzarella.

                                                                  Ingredients
                                                                  • Yes No 1 recipe empanada dough
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 6 oz baby spinach
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup grated cheese
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Make the empanada dough and let it chill for several hours or overnight. Preheat oven to 400 degrees. Sauté the onion and garlic in the olive oil on low heat until onions are soft and golden, 5-10 minutes. Turn the heat up to medium and add the spinach. Cook, stirring, until spinach is wilted and soft, about 2-3 minutes. Remove from heat and let cool. Add the flour to a saucepan. Whisk in the milk gradually until mixture is smooth. Add the butter and place over medium low heat. Cook, stirring constantly, until mixture just comes to a boil and thickens. Remove from heat and whisk in the eggs. Return to heat and cook, stirring, until mixture comes to a boil and thickens. The sauce will be very thick, like a paste. Remove from heat and stir in the cheeses. Season with salt and pepper to taste. Chop the cooled spinach and onion mixture. Stir chopped spinach and onions into the cheese sauce. Roll out 1/2 of the dough very to 1/4" thick. Cut the dough into 4-5 inch rounds, using a large cookie cutter, bowl, or coffee can. Knead the scraps into a ball and let the dough rest, covered, while you roll out the other half of dough. You should end up with 20 to 24 rounds, depending on the size. Place 1-2 tablespoons of filling in the middle of a dough round. Brush edges of circle with water. Fold the round in half over the filling, and press down hard along the edges to seal. Starting at one end of the pressed-down edge, fold the edge towards the middle and press down. Move your fingers over 1/2 inch and fold the edge into the middle again. Continue around the sealed edge of the empanada, folding the edge over itself, to make a twisted rope effect. Bake the empanadas for 10 minutes, then turn the temperature down to 350 degrees and bake for 10-15 minutes more. The empanadas should be golden brown. Store baked empanadas in the refrigerator or freezer and reheat in the microwave. Unbaked empanadas can also be frozen until ready to bake.
                                                                  • To Make Heart-shaped Empanadas: Roll out the empanada dough, and cut 2 hearts with a 4-5 inch cookie cutter. Brush the edges of one heart lightly with water. Place 1-2 tablespoons filling in the center of the heart, then cover with the other heart-shaped piece of dough. Press edges together firmly, then roll edges inward, making a decorative twisted rope effect around the edge of the heart. Brush with egg and bake.
                                                                  Cuisine:YesNoportuguese
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave

                                                                  To make more than 24 cupcakes, prepare the batter in two separate batches.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 2/3 cup corn starch
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 tbsp finely grated orange zest
                                                                  • Yes No pinch salt
                                                                  • Preheat the oven to 350°. Line 24 muffin cups with paper liners. Melt the butter in a small saucepan and keep warm over low heat.
                                                                  • In a small bowl, whisk the flour with the cornstarch. In a large stainless steel bowl, whisk the sugar, eggs, vanilla, orange zest and salt. Set the bowl over a pot of barely simmering water and whisk the mixture constantly until warm to the touch. Remove from the heat.
                                                                  • Using a handheld electric mixer, beat the mixture at high speed until pale, thick and tripled in volume, about 5 minutes. Sprinkle the dry ingredients on top and fold them into the batter.
                                                                  • Pour the warm butter down the side of the bowl, letting it sink to the bottom. Working quickly, fold the butter into the batter until blended. Immediately spoon the batter into the muffin cups until three-quarters full. Bake the cupcakes for about 12 minutes, until light golden and springy to the touch. Let cool slightly in the pans, then transfer the cupcakes to racks to cool.
                                                                  • Frost each cupcake with a scant 1 1/2 tablespoons of the Orange Cream Cheese Icing and sprinkle with 1 tablespoon of the Macadamia Nut Crackle.
                                                                  Yields: 24cupcakes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For ease, make the pork mixture for these tamales a day or two ahead. The recipe makes quite a few servings; serve with Spanish saffron-flavored rice for a fun evening with friends.

                                                                  Ingredients
                                                                  • Yes No 24 dried corn husks
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/3 cup dried cherry
                                                                  • Yes No 1 ancho chili pepper
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 1/2 cup basic masa dough
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 1/4 cup mexican hot style tomato sauce
                                                                  • Yes No lime
                                                                  • Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
                                                                  • Combine broth, cherries, and ancho chile in a microwave-safe dish. Microwave at HIGH for 2 minutes or until cherries and ancho are tender. Combine broth mixture, onion, and next 5 ingredients (through garlic) in a blender; process until mixture is smooth. Reserve 1/2 cup broth mixture; cover and chill. Place remaining broth mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning bag occasionally.
                                                                  • Preheat oven to 450°.
                                                                  • Remove pork from bag, and discard marinade. Place pork on a broiler pan coated with cooking spray. Bake at 450° for 30 minutes or until a thermometer registers 155° (slightly pink). Let pork stand 20 minutes; shred pork with 2 forks. Toss shredded pork with reserved 1/2 cup broth mixture.
                                                                  • Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk, about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon pork mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
                                                                  • Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes. Serve with sauce and lime wedges, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings (serving size: 2 tamales and about 5 teaspoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve

                                                                  Some say this southern layer cake earned its name because each otherworldly bite makes you hum with delight. Another theory is that it's as sweet as the sugared water used to attract its hovering namesake.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup mashed ripe banana
                                                                  • Yes No 1 8 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 1 cup unsweetened desiccated coconut
                                                                  • Yes No dried pineapple flowers
                                                                  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans. Line the bottom of pans with parchment paper. Butter the paper and dust pans with flour, tapping out any excess; set pans aside. Whisk together flour, baking soda, cinnamon, and salt into a medium bowl; set aside.
                                                                  • Place butter, vanilla, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Continue beating until mixture is fluffy and pale yellow.
                                                                  • In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, stir until well combined. Add flour mixture; blend well.
                                                                  • Divide mixture between prepared pans. Bake until golden brown, and a cake tester inserted in the center comes out clean, 30 to 40 minutes, rotating pans halfway through baking.
                                                                  • Transfer pans to a baking rack to cool. Let pans cool 15 minutes before unmolding. Loosen sides with a small metal spatula or a paring knife, and invert onto greased wire racks. To prevent layers form splitting, invert again, so tops are up. Cool completely before assembling cake or wrapping airtight to freeze cake for later.
                                                                  • Using a serrated knife, trim the top of one layer (it is okay if the second layer is a bit rounded, for it becomes the top of the cake).
                                                                  • To assemble, place trimmed layer on serving platter. Spread the top with a 1/4-inch layer of frosting. Top with the untrimmed top layer. Lightly coat the assembled cake with a thin layer of frosting to protect against crumbs in the frosting. Finish with remaining frosting. Decorate with dried pineapple flowers, if desired. Serve immediately, or keep refrigerated until ready to serve.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 19-inch layer cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup dry white wine
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 6 oz swiss cheese
                                                                  • Yes No 3 oz gruyère cheese
                                                                  • Yes No 3 oz monterey jack cheese
                                                                  • Yes No 2 1/2 tbsp flour
                                                                  • Yes No 2 tbsp kirsch
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 oz prosciutto
                                                                  • Yes No 3 apple
                                                                  • Yes No 8 slice pumpernickel bread
                                                                  • Yes No 1 red grapes
                                                                  • Yes No 1 green grapes
                                                                  • Yes No 1 head cauliflower
                                                                  • Make fondue: Bring wine and garlic to a boil in a medium saucepan; reduce to about 1 cup. Simmer over medium heat for 1 minute.
                                                                  • Toss cheeses with flour. Gradually whisk into wine, 1 scant cup at a time, whisking constantly until cheese melts before adding more. Add liqueur, if using, cayenne and nutmeg; season with salt and pepper. Simmer over medium-low heat until thickened and smooth, about 2 minutes. Transfer to a warm fondue pot and keep warm.
                                                                  • Make Creepy Dippers: Wrap strips of prosciutto around apple to make Apple Mummies. Cut bat shapes out of bread and toast to make Bat Bread. Combine grapes in a bowl for Grape Eyeballs. Cut and blanch cauliflower florets to make Blanched Brains. Keep cheese warm and stir as you eat.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    chambord
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    chambord
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No tbsp 1½ tablespoons coriander seeds
                                                                  • Yes No 1 lemon
                                                                  • Yes No kalamata olives
                                                                  • Yes No green queen olives
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Use a pestle and mortar to crush the coriander seeds, but don’t let them get too fine. Peel off long thick strips of lemon zest and place in a bowl with the olives. Squeeze the lemon then top with 3 times as much extra virgin olive oil. Add salt, pepper and the crushed coriander seeds. Pour the dressing over the olives and leave to marinate. The longer you leave them, the better they’ll taste.
                                                                  Cuisine:YesNomediterranean
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate

                                                                  Rhubarb adds fresh, tart flavor to compotes, crisps, and pies. Serve this dish warm with low-fat vanilla ice cream, vanilla yogurt, or low-fat whipped topping.

                                                                  Ingredients
                                                                  • Yes No 1 20 oz frozen peaches
                                                                  • Yes No 2 16 oz frozen rhubarb
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup quick cooking oat
                                                                  • Yes No 1/3 cup firmly packed brown sugar
                                                                  • Yes No 1/3 cup butter
                                                                  • Combine first 4 ingredients in a medium bowl; add 1/4 cup flour, stirring well. Pour mixture into a 13- x-9-inch baking dish coated with cooking spray.
                                                                  • Combine oats, brown sugar, and remaining 1 cup flour in a small bowl; cut in cold butter with a fork or pastry blender until mixture resembles coarse crumbs. Sprinkle mixture evenly over fruit filling.
                                                                  • Bake at 375° for 45 to 50 minutes or until bubbly.
                                                                  • Note: Nutritional analysis does not include ice cream.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  Spreading good cheer is easy -- greet guests with brandied eggnog.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 8 cup milk
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 3 cup brandy
                                                                  • Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath; set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.
                                                                  • Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low; cook, whisking constantly, 1 minute more. Remove from heat; immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.
                                                                  • Just before serving, stir in brandy, and ladle into glasses; garnish with pumpkin-pie spice.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  In step 2, you'll get best results if you keep dough portions chilled and work on only one portion at a time.

                                                                  Ingredients
                                                                  • Yes No 10 1/10 oz all purpose flour
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/4 cup light colored corn syrup
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 large egg white
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl, stirring with a whisk. Combine sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until smooth. Add syrup, vanilla, and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture; beat at low speed just until combined. Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour.
                                                                  • Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness. Repeat procedure with the remaining dough; freeze 30 minutes.
                                                                  • Preheat oven to 375°.
                                                                  • Working with 1 portion at a time, remove top sheet of plastic wrap. Turn dough over; remove remaining plastic wrap. Cut with a 2-inch round cutter into 22 cookies; place cookies 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough portion. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining dough.
                                                                  Yields: 44cookies (serving size: 2 cookies)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Using fresh lemon juice instead of citrus-infused vodka keeps this cocktail fresh and light. This recipe was featured as part of our New Year’s Eve cocktails.

                                                                  Ingredients
                                                                  • Yes No fine sugar
                                                                  • Yes No 1 wedge thin lemon wedge
                                                                  • Yes No 1 1/2 oz vodka
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1/2 oz simple syrup
                                                                  • Yes No crushed ice
                                                                  • Yes No lemon
                                                                  • Place a cocktail glass in the freezer to chill.
                                                                  • Pour enough sugar on a small plate to cover.
                                                                  • Rub the lemon wedge on the outside rim of the chilled glass. Holding the glass at a 45-degree angle, dip the outside rim in the sugar, rotating as you do, so the entire rim is coated with sugar. (Avoid getting any sugar inside the glass.)
                                                                  • Place the vodka, lemon juice, and simple syrup in a cocktail shaker and fill halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the sugar-rimmed glass and garnish with the lemon twist.
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice

                                                                  Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients--semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz semisweet chocolate baking squares
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup chocolate syrup
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No garnish, powdered sugar
                                                                  • Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
                                                                  • Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
                                                                  • Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
                                                                  • Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.
                                                                  • *2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. For testing purposes only, we used Nestlé Abuelita Mexican Chocolate.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    nestlé
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Nestlé

                                                                  Prep: 35 min., Bake: 1 hr.

                                                                  Ingredients
                                                                  • Yes No 2 garlic
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 6 oz wild rice, uncooked
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 5 cup water
                                                                  • Yes No 2 tbsp chicken bouillon granules
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 16 oz baby carrots
                                                                  • Yes No 1/4 cup butter
                                                                  • Cut off pointed ends of bulbs. Place each bulb on a separate piece of aluminum foil; drizzle with oil. Fold to seal.
                                                                  • Bake at 400° for 30 minutes; cool. Squeeze pulp from garlic cloves.
                                                                  • Stir together garlic pulp, wild and long-grain rice, and next 4 ingredients in a 13- x 9-inch dish; add baby carrots, and top with butter.
                                                                  • Bake, covered, at 375° for 50 to 60 minutes or until rice and carrots are tender and liquid is absorbed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The mustard seeds will begin to pop in the pan as they toast. Make the salad two hours ahead so the flavors meld. The warm dressing won't wilt the hardy cabbage, but it will make the leaves crisp-tender as they marinate.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp mustard seed
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup white wine vinegar
                                                                  • Yes No 1 tbsp prepared mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 cup green cabbage
                                                                  • Yes No 2 cup red cabbage
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Place mustard seeds in a small saucepan over medium heat; cook, partially covered, for 2 minutes or until lightly toasted. Remove mustard seeds from pan. Add sugar and vinegar to pan; bring to a boil over high heat. Remove pan from heat; stir in mustard and salt. Combine mustard seeds, vinegar mixture, cabbage, bell pepper, and onions in a large bowl; toss well. Cover and chill 2 hours, stirring occasionally.
                                                                  Yields: 10servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate

                                                                  serves 6 1/3 cup olive oil 2 long sprigs fresh thyme 1 lemon 1 tablespoon red wine vinegar 1 small head of cauliflower 1 (15-ounce) can white beans, drained and rinsed (can substitute 1 1/2 cups cooked white beans) 1 fennel bulb Handful fresh chives Handful fresh parsley 1/2 cup crumbled feta cheese (about 3 ounces) Kosher salt Freshly ground black pepper Heat the olive oil in a small frying pan. Using your thumb and forefinger, pinch the thyme sprigs and then slide them through your fingers to remove just the thyme leaves. Cook in the hot olive oil just for a few moments, or until fragrant. Remove from heat and set aside. Zest the lemon and set aside the zest. Juice the lemon and whisk the juice and vinegar together. Chop or shred the cauliflower into bite-sized florets. Drain and rinse the beans. Chop and shave the fennel bulb using a mandoline or a chef's knife. Mince the chives and parsley. Combine cauliflower, beans, fennel, chives, parsley, and thyme oil in a large bowl and toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad to taste with kosher salt and black pepper.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 2 long thyme
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 small cauliflower
                                                                  • Yes No 1 15 oz, 1 1/2 cup white beans
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No handful chives
                                                                  • Yes No handful parsley
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  Yields: 6

                                                                  “I love apple desserts,” says Chef Traci Des Jardins of San Francisco, “and the Apple Ice is easy and delicious.” Her classical training comes through in the frangipane paste, traditional in French tarts. What to buy: Frangipane is a pastry cream that has ground almonds, almond paste, or almond flour added. It can be found in gourmet grocery stores or specialty baking stores. If you are having a hard time finding frangipane, you can substitute almond paste. Look for pure almond paste in the baking aisle of most grocery stores. We prefer Odense brand.

                                                                  Ingredients
                                                                  • Yes No 1 lb frozen puff pastry dough
                                                                  • Yes No 7 granny smith apple
                                                                  • Yes No 3/4 cup lemon juice
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 4 oz pure almond paste
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No powdered sugar
                                                                  • Yes No caramel sauce
                                                                  • Yes No apple ice
                                                                  • Heat the oven to 400°F. Roll the puff pastry to a thickness of 1/4 inch (the store-bought variety will most likely already be this thickness). With a 5-inch cookie cutter, or using a dish and a knife, cut the dough into 8 circles, 5 inches in diameter, and place on a baking sheet lined with parchment paper. Poke a few holes in each pastry round with a fork, and place the baking sheets in the refrigerator so that the dough can rest.
                                                                  • Peel and core the apples. Cut each apple in half and slice very thinly with a knife. Brush each slice with lemon juice and set aside. Make an egg wash by whisking together the egg yolk and 2 teaspoons of water in a small bowl.
                                                                  • Remove the pastry rounds from the fridge and brush the surface of each with egg wash. Roll a teaspoon of almond paste into a ball, flatten it like a coin, and place it in the center of a pastry round; repeat with the other rounds. Using about 3/4 of an apple per tart, layer apple slices around the almond paste, creating a circular fan of apples around the tart and leaving most of the almond paste center exposed. Place tarts in the fridge to rest for 20 minutes.
                                                                  • Remove the tarts from the refrigerator and sprinkle each with 1 tablespoon granulated sugar. Bake 15 minutes or until golden brown. Dust each tart with powdered sugar and drizzle with Caramel Sauce. Serve some Apple Ice with each tart.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A mix of four different flours gives these wheat-free pancakes a similar flavor and texture to traditional pancakes. Serve them with a berry compote instead of maple syrup for the perfect weekend breakfast treat. What to buy: Tapioca flour, also known as cassava flour, is made from the root of the cassava plant (a.k.a. yuca) and is often used as a thickening agent. Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour. Oat flour is technically gluten-free but is often processed in facilities with gluten-containing grains, so make sure the label specifies gluten-free oat flour. Teff or tef flour is ground from tiny teff seeds, dissolves easily into baked goods, and acts as a binding agent. It has a mildly nutty flavor and is high in protein and carbohydrates. Xanthan gum is produced from corn sugar and is used as a thickener, stabilizer, and dough binder. You can find it in the baking aisle of natural foods stores. Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer. This recipe was featured as part of our... read more A mix of four different flours gives these wheat-free pancakes a similar flavor and texture to traditional pancakes. Serve them with a berry compote instead of maple syrup for the perfect weekend breakfast treat.

                                                                  Ingredients
                                                                  • Yes No 2 cup huckleberries
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 3/4 cup tapioca flour
                                                                  • Yes No 1/2 cup sorghum flour
                                                                  • Yes No 1/2 cup gluten free oat flour
                                                                  • Yes No 1/2 cup teff flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tsp andouille
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp guar gum
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No vegetable oil
                                                                    For the berry compote (optional):
                                                                  • Place all of the ingredients in a medium saucepan, stir to combine, and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the compote has thickened, about 1 hour. Remove from heat and let cool slightly.
                                                                    For the pancakes:
                                                                  • Sift the tapioca flour, sorghum flour, oat flour, teff flour, sugar, baking powder, xanthan gum, salt, and guar gum into a large bowl, discarding any coarse bits left in the sifter; set aside.
                                                                  • Whisk the milk, eggs, and vanilla together in a medium bowl until the eggs are broken up and the mixture is evenly combined. Add the melted butter and whisk to incorporate.
                                                                  • Make a well in the center of the flour mixture, pour in the milk mixture, and stir with a rubber spatula until just combined. If you’re using the berry compote, scoop a few tablespoons into the pancake batter and stir to evenly incorporate.
                                                                  • Let the batter stand at room temperature for at least 1 hour before cooking. (Preferably, let the batter rest overnight in the refrigerator.)
                                                                  • Heat a large nonstick frying pan or griddle or a seasoned cast iron skillet over medium heat until hot, about 4 minutes. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use.
                                                                  • Once the pan is ready, use a paper towel to rub it with a thin coating of vegetable oil. Ladle the pancake batter by the 1/4 cup into the pan. Cook the pancakes undisturbed until the bottoms are lightly golden brown, about 3 to 4 minutes. Carefully flip the pancakes, give each a gentle press with the spatula to slightly flatten, and cook until the bottoms are golden brown, about 3 to 4 minutes more. Flip the pancakes one more time and cook until they’re no longer wet in the center, about 3 to 4 minutes more. Remove to a plate and repeat with the remaining batter.
                                                                  • Serve with the berry compote, if using.
                                                                  Yields: 11(3-inch) pancakes, 1 cup berry compote
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. You can easily buy a big bag of spinach, rocket and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender.

                                                                  Ingredients
                                                                  • Yes No 6 large 6 big handfuls of mixed greens, leaves and herbs
                                                                  • Yes No olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. You can easily buy a big bag of spinach, rocket and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender.Blanch the cabbage leaves and chard to perfection in a pot of salted boiling water for a couple of minutes, then drain in a colander and leave to cool down a little. Put a couple of good lugs of olive oil into a large frying pan or casserole type dish and add the sliced garlic. As soon as it starts to take on the smallest amount of colour, throw in your salad leaves then the cabbage and Swiss chard. Cook on a medium heat for about 4 to 5 minutes, moving the greens around the pan with a spoon or a pair of tongs, then add your herbs and cook for a further minute. Remove from the heat and season carefully to taste with salt and pepper, some good-quality extra virgin olive oil and enough lemon juice to give it a little kick.• from Jamie's Italy
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Tortilla Española (its relation to Mexican tortillas comes solely from it round shape) is among the most popular dishes in Spain. Although its ingredients couldn't be more basic--potatoes, eggs, onions, and oil--they're combined and cooked in a way that makes this dish irresistible and versatile. The potatoes are normally fried, but we've roasted them with excellent results. Unlike American omelets, this one's best made several hours ahead then served at room temperature.

                                                                  Ingredients
                                                                  • Yes No 6 cup thinly sliced baking potato
                                                                  • Yes No 2 cup thinly sliced sweet onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No oregano
                                                                  • Preheat oven to 350°.
                                                                  • Place the potato and onion in a roasting pan coated with cooking spray. Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well. Bake at 350° for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula to prevent sticking.
                                                                  • Combine eggs and 1/4 teaspoon salt in a large bowl. Stir in potato mixture; let stand 10 minutes. Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat. Pour potato mixture into pan (pan will be very full). Cook 7 minutes or until almost set, gently shaking pan frequently.
                                                                  • Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked side up into pan; cook 3 minutes or until set, gently shaking pan occasionally. Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool. Cut into wedges. Garnish with oregano, if desired.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour

                                                                  Lasagne is always best when made with fresh sheets of pasta, and these are now available in all good supermarkets. I haven?t used a béchamel sauce because it takes too long ? I?ve used a crème fraîche mixture that does a great job. A mixture of beef and pork is really tasty ? it?s just a brilliant sauce which can also be used for making spaghetti bolognese, stuffing cannelloni, mixing with sautéed mushrooms and pappardelle. It will keep for a couple of days in the fridge.

                                                                  Ingredients
                                                                  • Yes No slice bacon
                                                                  • Yes No a pinch a pinch of cinnamon
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 2 cloves of garlic, andfinely
                                                                  • Yes No 2 handfuls of mixed fresh herbs
                                                                  • Yes No olive oil
                                                                  • Yes No 14oz beef stew meat
                                                                  • Yes No pork belly, skinremoved
                                                                  • Yes No 14oz 2 cans of good quality plum tomatoes
                                                                  • Yes No water
                                                                  • Yes No 2 bay leaves
                                                                  • Yes No 1 butternut squash
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 tbsp 1 tablespoon coriander seeds, bashed
                                                                  • Yes No 1 dried red chilli, bashed
                                                                  • Yes No 14oz fresh lasagne sheets
                                                                  • Yes No 9 oz 14oz mozzarella
                                                                  • Yes No 1 pint 1 pint of crème fraîche
                                                                  • Yes No 3 anchovies
                                                                  • Yes No handful 2 handfuls of parmesan cheese
                                                                  • Yes No a milk
                                                                  • Lasagne is always best when made with fresh sheets of pasta, and these are now available in all good supermarkets. I haven’t used a béchamel sauce because it takes too long – I’ve used a crème fraîche mixture that does a great job. A mixture of beef and pork is really tasty – it’s just a brilliant sauce which can also be used for making spaghetti bolognese, stuffing cannelloni, mixing with sautéed mushrooms and pappardelle. It will keep for a couple of days in the fridge.Preheat the oven to 350ºF. In a large casserole-type pan slowly fry the pancetta and cinnamon until golden, then add the onion, carrot, garlic and herbs and about 4 tablespoons of olive oil. Mix together, then add the beef and pork. Cook for about 5 minutes, then add the canned tomatoes and the wine or water. Add the bay leaves and bring to the boil. Then get some wax paper, wet it and place it on top of the pan with a lid placed on top as well. Then place in the preheated oven for 2 hours or simmer on the stovetop over a gentle heat for around an hour and a half. Rub your butternut squash slices with olive oil, and sprinkle with salt, pepper and the bashed-up coriander seeds and chilli. Place on a baking sheet and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side. Mix together your crèmefraîche, anchovies, and a handful of Parmesan, and season with salt and pepper. You may need to loosen the mixture with a little milk.Turn the oven to 400ºF. To assemble the lasagne, rub an earthenware lasagne dish with olive oil, lay some sheets of lasagne over the bottom and drape them over the sides (see pages 10–11). Add a layer of meat, a little white sauce and a sprinkling of Parmesan. Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce. Tear over the mozzarella and sprinkle with some extra Parmesan. Cook in the preheated oven for 30–35 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    tear
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp cocoa powder, unsweetened
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 tbsp red food coloring
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 6 oz cream cheese
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 1/4 cup powdered sugar
                                                                  • Make cupcakes: Preheat oven to 350°F. Place paper liners in a 12-cup muffin tin and 4 cups of a 6-cup muffin tin. Fill 2 empty muffin cups halfway with water.
                                                                  • Mix flour, cocoa, salt and baking powder. In a separate bowl, with an electric mixer, beat butter until creamy. Gradually add sugar and beat until light and fluffy. Add eggs, one a time, beating well after each addition. Beat in yolks, food coloring and vanilla. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Beat just until all ingredients are incorporated.
                                                                  • Divide batter among cupcake liners. Bake until a toothpick inserted into center of a cupcake comes out clean, about 20 minutes. Cool in pans on wire rack for 10 minutes, then remove cupcakes from pans to rack to cool completely.
                                                                  • Make frosting: Using an electric mixer on medium speed, beat cream cheese and butter until smooth. Beat in vanilla. Gradually add sugar and beat until easy to spread.
                                                                  Yields: 16cupcakes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Prepare to abandon all restraint when you try one of these cookies, made with melted chocolate and chocolate chips in the batter and layered with a chocolate ganache filling.

                                                                  Ingredients
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 3 oz unsweetened chocolate
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp instant espresso powder
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 6 tbsp flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 1/2 cup bittersweet chocolate chips
                                                                  • Yes No 1 cup diced pecan
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Make cookies: Put chopped chocolates and butter in a medium metal bowl and set bowl over a pan of simmering water. Cook, stirring, until melted, then remove from heat and let cool slightly.
                                                                  • Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir into chocolate mixture until evenly mixed, then stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, 50 to 60 minutes.
                                                                  • Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over a pan of simmering water. Cook, stirring, until melted, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 1 3/4 hours and up to 2 days. If ganache becomes too firm to spread, transfer to a microwave-safe bowl and microwave for a few seconds to soften, then stir.
                                                                  • Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop 2-tbsp. portions of dough onto sheets, spaced about 1 in. apart. Press dough to flatten into even 1/2-in.-thick rounds. Bake until cookies no longer look wet and you can feel a slight crust on top, about 10 minutes (don't overbake); switch position of baking sheets halfway through. Let cookies cool on sheets on racks.
                                                                  • Generously spread flat sides of half of cookies with ganache and top with remaining cookies. (You may have a little leftover ganache.)
                                                                  • Make ahead: Chill filled cookies airtight up to 2 days, or freeze. Serve at room temperature.
                                                                  • Note: Nutritional analysis is per sandwich cookie.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 16sandwich cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1 1/4 lb carrot
                                                                  • Yes No 5 large garlic clove
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/3 coarse cup fresh bread crumbs
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Preheat the oven to 350°. Butter a 10-inch glass pie plate and sprinkle it lightly with Parmesan cheese.
                                                                  • In a large saucepan, steam the carrots and garlic until very tender, about 25 minutes. Transfer the carrots and garlic to a food processor and puree until smooth. Pour in the heavy cream and milk and process to blend. Add the eggs, 2 tablespoons of the Parmesan cheese, 1 teaspoon of salt and 1/4 teaspoon of pepper and process the mixture until thoroughly blended.
                                                                  • Pour the flan mixture into the prepared pie plate. Set the pie plate in a shallow roasting pan and add enough hot water to the pan to reach halfway up the side of the pie plate. Bake for 40 minutes, or until the flan is just set.
                                                                  • Meanwhile, in a small bowl, toss the bread crumbs with the melted butter, thyme and the remaining 2 tablespoons of Parmesan cheese. Season the thyme crumbs with salt and pepper.
                                                                  • Remove the flan from the water bath. Preheat the broiler. Sprinkle the flan with the thyme crumbs and broil for 30 seconds, or until golden brown. Cut into 6 wedges and serve warm.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Use a box grater to shred the ginger after you've peeled away the brown outer layer. Jasmine rice has a pleasant aroma that underscores the other Asian ingredients, but any long-grain white rice will work to help keep the meatballs moist and add a bit of texture. Chopped bok choy can substitute for whole baby bok choy.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/3 cup jasmine rice
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/4 lb ground turkey
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 1 1/3 lb baby bok choy
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 tbsp shredded ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 1/2 tbsp dry sherry
                                                                  • Yes No 2 tsp corn starch
                                                                  • To prepare meatballs, bring 1 cup water to a boil in a small saucepan. Stir in jasmine rice; reduce heat, and simmer 15 minutes or until rice is almost tender. Drain; cool. Combine rice, breadcrumbs, and next 6 ingredients (through 1 garlic clove). Shape mixture into 18 meatballs.
                                                                  • Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add meatballs; cook 5 minutes, browning on all sides. Cover and reduce heat to medium; cook for 10 minutes or until done, turning often. Remove from heat; keep warm.
                                                                  • While the meatballs cook, prepare bok choy. Cut each bok choy in half lengthwise. Rinse under cold running water; drain well. Arrange bok choy in a steamer basket, overlapping pieces.
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add 1/4 cup onions, ginger, and 1 garlic clove; sauté 30 seconds. Place steamer basket in pan. Combine water and next 4 ingredients (through red pepper); pour over bok choy. Bring to a boil; cover, reduce heat, and steam over medium-low heat 20 minutes or until bok choy is tender, rearranging bok choy after 10 minutes. Remove the bok choy and steamer basket from pan; cover and keep warm.
                                                                  • Combine sherry and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thick.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings (serving size: 3 meatballs, 2 bok choy halves, and 3 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 9 6 inch corn tortilla
                                                                  • Yes No 15 oz canned enchilada sauce
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 2 1/2 cup shredded cheddar cheese
                                                                  • Place an oven rack about 5 inches from broiler and preheat broiler to high. Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total. Reserve 2 Tbsp. enchilada sauce. Combine beans and remaining sauce in a bowl.
                                                                  • Mist slow-cooker insert with cooking spray. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom. Spread half of bean mixture over tortillas. Sprinkle with 1 cup corn and 1/2 cup cheese. Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 2 cup whipping cream
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated lemon peel
                                                                  • Yes No basic butter cake
                                                                  • Yes No 1/4 cup raspberry jam
                                                                  • Yes No 1 cup lemon curd
                                                                  • Yes No summer berries
                                                                  • Beat whipping cream and sugar until soft peaks form; gently fold in lemon peel. Spread the bottom layer of the cake with jam, then with lemon curd. Top with second cake layer. Frost with the lemon whipped cream. Mound the top of the cake generously with fresh berries of your choice.
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1 small, 8 oz shell pasta
                                                                  • Yes No 2 tsp champagne
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 small green lettuce
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No green goddess dressing
                                                                  • Bring 3 cups water to a boil, and add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water.
                                                                  • Peel shrimp, and devein, if desired.
                                                                  • Toss together pasta, vinegar, salt, and pepper. Line a large platter with lettuce leaves; spoon pasta in center, and top with shrimp. Arrange tomato and bell pepper around pasta. Serve salad with Green Goddess Dressing.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 lb skinless, boneless breasts
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lemon, and very
                                                                  • Yes No 3 large carrots, very
                                                                  • Yes No 3 large garlic cloves, very
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp sweet paprika
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 3/4 3 oz cup mixed, herb marinated pitted olives
                                                                  • Yes No roasted almonds and couscous
                                                                  • In a very large skillet, heat 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate, leaving as much of the oil in the skillet as possible.
                                                                  • Add the lemon slices to the skillet in a single layer. Cook, turning once, until the slices are browned on both sides, about 2 minutes. Add the remaining 2 tablespoons of olive oil along with the carrots and garlic and cook them over moderate heat, stirring occasionally, until the carrots are slightly softened, about 2 minutes. Add the water and cook until the carrots are crisp-tender and the liquid has evaporated, about 2 minutes. Stir in the cumin, paprika and cinnamon and cook for 1 minute.
                                                                  • Return the chicken and any accumulated juices to the skillet and cook, stirring, for 1 minute. Add the chicken stock and olives, season with salt and pepper and simmer over moderate heat until the chicken is cooked through, about 5 minutes. Transfer the chicken to a serving bowl and sprinkle with the almonds. Serve with couscous.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Parmesan cheese adds a nutty, salty flavor. Garnish the dish with a thyme sprig, if you like.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 3 1/2 oz boil in brown rice
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 8 1 3/4 lb boneless skinless chicken thigh
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp whipping cream
                                                                  • Yes No 1/3 1 1/2 oz cup shredded parmesan cheese
                                                                  • Preheat oven to 450°.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
                                                                  • Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.
                                                                  Yields: 4servings (serving size: 2 chicken thighs and 1 cup rice)
                                                                  • Prep Time: 37 minutes
                                                                  • Total Time: 37 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour

                                                                  Avgolemono (ahv-goh-LEH-moh-noh) is a tangy Greek soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; our interpretation uses orzo. Total time: 35 minutes.

                                                                  Ingredients
                                                                  • Yes No 6 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tsp diced dill weed
                                                                  • Yes No 1/2 cup orzo
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1 cup shredded carrot
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 oz chicken breast (boneless, skinless)
                                                                  • Bring broth and dill to a boil in a large saucepan. Add orzo. Reduce heat, and simmer 5 minutes or until orzo is slightly tender. Remove from heat.
                                                                  • Place eggs and juice in a blender; process until smooth. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo. With blender on, slowly add broth; process until smooth.
                                                                  • Add carrot, salt, pepper, and chicken to pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until chicken and orzo are done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly (do not boil).
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Substitute fresh berries for frozen when making this year-round treat in the summer. This sauce also pairs well with biscuits or as a stand-in for syrup on pancakes.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup frozen blueberry
                                                                  • Yes No 2/3 cup frozen blackberries
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 cup plain 2% reduced fat greek yogurt
                                                                  • Combine first 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 10 minutes or until sauce thickens. Stir in butter.
                                                                  • Spoon 1/2 cup yogurt into each of 4 bowls; top each serving with about 1/4 cup sauce. Serve immediately.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  We used red grapes, but green grapes can be substituted or used in addition. Make sure to use seedless grapes.

                                                                  Ingredients
                                                                  • Yes No 1 large bunch seedless red grape
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Wash grapes, and remove from stems. Chill.
                                                                  • Whisk sour cream in a small bowl. Place grapes in serving dishes. Spoon sour cream over grapes, and sprinkle with brown sugar.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This recipe is a case of opposites attracting: The savory rye bread and sausages meet up with the sweet pears and chestnuts, and sparks fly.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 lb italian sausage, from casing
                                                                  • Yes No 1 lb day old rye bread cubes
                                                                  • Yes No 2 pear
                                                                  • Yes No 1 cup chestnut
                                                                  • Yes No 1 1/2 cup reduced sodium chicken broth
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Preheat oven to 350°. Heat oil in a large frying pan over high heat. Add sausage and cook, stirring occasionally, until browned, about 7 minutes. Put sausage in a large bowl. Add bread, pears, and chestnuts.
                                                                  • Mix broth, eggs, salt, and thyme in a second bowl and pour over bread mixture, tossing gently to mix. Transfer mixture to a greased 9- by 13-in. baking dish.
                                                                  • Bake stuffing until firm to the touch and starting to brown on top, about 45 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 11(serving size: 3/4 cup)
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp drained prepared horseradish
                                                                  • Yes No 1 tbsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/4 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp sweet pimentón de la vera
                                                                  • Yes No salt
                                                                  • Yes No 2 dozen littleneck clam
                                                                  • Yes No crusty white bread
                                                                  • Light a grill. In a small bowl, blend the butter with the horseradish, Tabasco, lemon zest, lemon juice and pimentón de la Vera. Season with salt.
                                                                  • Arrange the clams over high heat and grill until they pop open, about 25 seconds. Using tongs, carefully turn the clams over so the meat side is down. Grill for about 20 seconds longer, until the clam juices start simmering. Transfer the clams to a serving bowl. Top each clam with about 1/2 teaspoon of the horseradish-Tabasco sauce and serve with the grilled bread.
                                                                  Cuisine:YesNola vera
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 4 whole american mackerel
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1/4 cup thinly sliced mint
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 8 medium thin slice ripe, heirloom tomatoes
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 8 slice ciabatta bread
                                                                  • Yes No 2 cup loosely packed baby arugula
                                                                  • Clean fish, following steps 1 and 2 of "You Found the Fish," below.
                                                                  • Combine garlic, mint, salt, and pepper with 1/3 cup oil in a large bowl. Spoon half into a medium bowl. Add sardines to large bowl and pat them all over outside and in cavities with mint mixture. Set aside.
                                                                  • Heat grill to high (450° to 550°). Add tomatoes to medium bowl with 1 tbsp. vinegar. Turn gently to coat. Brush bread with remaining 1 1/2 tbsp. oil.
                                                                  • Oil cooking grate, using tongs and a wad of oiled paper towels. Grill fish, covered, until marks appear and fish release when nudged with tongs, 2 to 3 minutes; gently roll over and cook other side, about 2 minutes. Transfer fish with a wide spatula to a board. Grill bread, turning once, until edges are browned, 1 to 3 minutes.
                                                                  • Fillet fish (see step 4 below). Top each toast with arugula, then a tomato slice (leave juices behind), then a sardine fillet. Stir remaining 1 tbsp. vinegar into tomato juices, spoon a little over bruschetta (save the rest for other uses), and serve immediately.
                                                                  • You Found the Fish--Now What? Some markets will clean them for you, but if not, you can do it yourself easily enough--it just takes a little practice.
                                                                  • SCALE AND CUT. Scrape off the scales gently with fingertips. Cut through both sides of belly 1/4 in. from edge, from collar to tail.
                                                                  • CLEAN. Pull out the guts; rinse the fish inside and out. Snip off fins.
                                                                  • FILLET (RAW). Score fish all the way around collar just to the bone. Slide your index finger into cut on one side of collar and your middle finger into the other side. Slide your fingers along spine to tail, pulling fillets free. Cut off tail and pull out any remaining bones.
                                                                  • FILLET (COOKED). Make 3 cuts through flesh to bones: along the length of the spine (to one side of it), at collar, and just above tail. Slide knife under fillet to free it from spine, and lift it off. Pull up tail and lift off spine and head to free bottom fillet. Pull out any remaining bones.
                                                                  • Note: Find these little fish at some grocery stores, fish markets (you might need to order them), and Asian markets. If you live near a coastal town, head to the docks-fresh anchovies and smelt are often sold as bait. Look for fish with bright eyes, shiny skin, and a mild aroma. They're very perishable, so plan to cook them the same day.
                                                                  • Note: Nutritional analysis is per appetizer serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8as an appetizer, 4 as a main course
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rinse
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 oz pancetta
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 16 oz whole peeled tomatoes in can
                                                                  • Yes No 1 15.5 oz no salt added chickpeas
                                                                  • Yes No 2 cup lower sodium vegetable broth
                                                                  • Yes No 8 oz fregola pasta
                                                                  • Yes No olive oil
                                                                  • Yes No 1 1/2 tsp chopped parsley
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Heat a medium saucepan over medium heat; add 2 tablespoons olive oil to pan. Add pancetta; cook over medium heat 5 minutes. Add diced onion; cook until soft, about 5-7 minutes. Add garlic to pan; cook about 3 minutes. Blend tomatoes (with juice) with an immersion blender until smooth. Add tomatoes, chickpeas, and vegetable broth to onion mixture; bring to a gentle boil. Cook 10 minutes. In a large pan, cook pasta until al dente (1 minute less than package instructions); drain. Add pasta to tomato mixture; ladle into 6 bowls. Serve with a splash of olive oil, chopped parsley, and pepper.
                                                                  Cuisine:YesNoisraeli
                                                                  Yields: 6servings (serving size: 1 cup soup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 medium red bell pepper
                                                                  • Yes No 3/4 3 oz cup walnut
                                                                  • Yes No 1/4 cup crushed wheat crackers
                                                                  • Yes No 1 tbsp pomegranate molasses
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No fennel bulb
                                                                  • Light a grill. Grill the red bell peppers over moderately high heat, turning with tongs, until they're blackened all over. Transfer the charred peppers to a bowl and let them cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.
                                                                  • In a food processor, combine the peppers, walnuts, crushed crackers, pomegranate molasses, lemon juice, cumin and Aleppo pepper and process until fairly smooth. With the machine on, add the 1 tablespoon of olive oil and process until creamy. Season with salt and pepper and transfer to a bowl. Drizzle with olive oil and garnish with the parsley. Serve the dip with the fennel wedges.
                                                                  Yields: 2cups
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  A touch of leafy dill gives a fresh spin to classic cocktail sauce.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup chili sauce
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 1/2 tsp grated lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp minced dill weed
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp celery seed
                                                                  • Combine chili sauce, ketchup, lemon zest, lemon juice, dill, Worcestershire sauce and celery seed in a small bowl.
                                                                  Yields: 11
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz

                                                                  This is one of the dishes I cook for my kids, but to be honest, it?s so good that me and Jools always eat it too! Mini pasta shells are actually meant to be added to soups, but they?re quick and easy to cook, which makes them a good thing to serve with pasta sauces. All in all this should take you no more than five and a half minutes to cook. However, if you decide to go for a bigger type of pasta, remember that it will need more time to cook than these mini shells.

                                                                  Ingredients
                                                                  • Yes No slice pancetta
                                                                  • Yes No a of fresh mint
                                                                  • Yes No parmesan cheese
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 chicken stock cube
                                                                  • Yes No dried shell pasta
                                                                  • Yes No olive oil
                                                                  • Yes No a of butter
                                                                  • Yes No frozen peas
                                                                  • Yes No 2 dessert spoon 2 dessertspoons crème fraîche
                                                                  • Yes No 1 lemon
                                                                  • This is one of the dishes I cook for my kids, but to be honest, it’s so good that me and Jools always eat it too! Mini pasta shells are actually meant to be added to soups, but they’re quick and easy to cook, which makes them a good thing to serve with pasta sauces. All in all this should take you no more than five and a half minutes to cook. However, if you decide to go for a bigger type of pasta, remember that it will need more time to cook than these mini shells. To prepare your pasta• Finely slice the bacon • Pick the mint leaves and discard the stalks • Finely grate the Parmesan To cook your pasta• Bring a large pan of salted water to the boil and drop in the stock cube (if using) • Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions • Get a large frying pan over a medium heat and add a good lug of olive oil and the butter • Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp • Meanwhile, finely chop your mint leaves • As soon as the bacon is golden, add your frozen peas and give the pan a good shake • After a minute or so, add the crème fraîche and chopped mint to the bacon and peas • Drain the pasta in a colander over a large bowl, reserving some of the cooking water • Add the pasta to the frying pan • Halve your lemon and squeeze the juice over the pasta • When it’s all bubbling away nicely, remove from the heat • The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit • Add the grated Parmesan and give the pan a shake to mix it inTo serve your pasta• Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves • Lovely with a simply dressed green salad• from Jamie's Ministry of Food
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute