loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  For Paula Wolfert, this rustic Lyonnais dish is comfort food. Slow cooking transforms red wine vinegar, tomato, shallots, garlic and a touch of honey into a perfectly balanced sauce for chicken.

                                                                  Ingredients
                                                                  • Yes No 14 tbsp red wine vinegar
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 8 large chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 large shallot
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No 3 tbsp chopped tarragon
                                                                  • In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes.
                                                                  • Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.
                                                                  • Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.
                                                                  • Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.
                                                                  • Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 9 oz refrigerated cheese filled tortellini
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup baby heirloom tomatoes
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 cup coarsely chopped basil
                                                                  • Yes No salt and pepper
                                                                  • Prepare tortellini according to package directions.
                                                                  • Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook

                                                                  Stuffing the chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat.

                                                                  Ingredients
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 lemon thyme
                                                                  • Yes No 1/2 parsley
                                                                  • Yes No 2 leeks, crosswise, and well
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 1 large, small lb red potatoes, any ones
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast

                                                                  Dense, rich, and luxurious are a few terms that come to mind when describing this chocolate fondant cake recipe, also known as flourless chocolate cake. Made with bittersweet chocolate and a touch of vanilla, this recipe makes a silky loaf cake, or gateau, that melts in your mouth. Cook's note: This flourless chocolate cake recipe is very similar to a chocolate truffle in both flavor and texture; use a premium chocolate for the best results.

                                                                  Ingredients
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 7 tbsp milk
                                                                  • Yes No 8 oz bittersweet chocolate
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • In a large saucepan, stir together the egg yolk and the granulated sugar until it turns light yellow and slightly foamy. In a separate small saucepan over low heat, bring the milk to a simmer.
                                                                  • Once the milk is just beginning to bubble, add half of the milk, whisking constantly, to the egg-sugar mixture. Add the remainder of the hot milk to the tempered eggs, continue stirring, and cook over low-medium heat for 1-2 minutes, until the mixture thickens and coats a spoon.
                                                                  • Place the chopped chocolate into a double boiler set over 2 inches of simmering water. Pour the milk-egg mixture over the chocolate, stirring constantly, until it is melted and the mixture is completely smooth.
                                                                  • Add the butter and the vanilla extract to the hot chocolate milk mixture and continue cooking and stirring until the butter is completely melted, about 3 minutes. Pour the batter into a very lightly greased 9-inch loaf pan and refrigerate the chocolate fondant for 6 to 8 hours, or overnight.
                                                                  • To unmold the cake, place the bottom of the pan into a large pan of hot water for 30 seconds. Loosen the edges of the cake with a butter knife or an offset spatula, and invert it onto a chilled serving platter. Cut the cake into crosswise slices and serve it cold.
                                                                  • This flourless chocolate cake recipe, or gateau au chocolat fondant, makes 6 to 8 generous servings.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This recipe resembles a hearty potato hash and is a great use for leftover ham. Cooked entirely in the microwave, it's ready to eat in less than 15 minutes, so pair it with fresh fruit or a salad for a truly effortless dinner.

                                                                  Ingredients
                                                                  • Yes No 3 cup frozen hash brown potatoes
                                                                  • Yes No 1/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup drained canned artichoke hearts
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 oz smoked ham
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Combine potatoes and chicken broth in a 1-quart microwave-safe casserole. Cover with lid, and microwave at HIGH 12 minutes, stirring after 6 minutes.
                                                                  • Uncover dish. Stir in 1/2 cup artichoke hearts, green onions, 1/8 teaspoon black pepper, and ham. Sprinkle with cheese. Microwave, uncovered, at HIGH 1 minute.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb white bread
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 1 6 oz cup golden raisin
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp ginger powder
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 2 tbsp unsulfured molasses
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Preheat the oven to 350°. Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins.
                                                                  • Generously butter six 8-ounce ramekins and set them on the baking sheet.
                                                                  • In a medium bowl, using a handheld electric mixer, beat the egg yolks with the sugar until pale, about 3 minutes. Beat in the ground spices, vanilla and salt.
                                                                  • In a medium saucepan, heat the milk with the molasses until warm to the touch. Gradually beat the warm milk into the egg yolk mixture, scraping the bottom and side of the bowl. In another bowl, using clean beaters, beat the egg whites at high speed until stiff. Fold the whites into the custard.
                                                                  • Pour the custard over the bread mixture and stir until moistened. Let stand for 5 minutes. Spoon the mixture into the prepared ramekins, distributing the raisins and custard evenly. Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread puddings rest for at least 15 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  1 hour, plus time to chill. White peaches turn a soft shade of pink when poached.

                                                                  Ingredients
                                                                  • Yes No 1 750 milliliter dry riesling
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 4 white peaches
                                                                  • Yes No 1 cup crème fraiche
                                                                  • Boil a large pot of water.
                                                                  • Make poaching liquid: Whisk together Riesling, 1/2 cup sugar, the vanilla bean, and 1 cup water in a medium saucepan. Bring to a boil over high heat. Reduce heat to very low and keep it there while proceeding with step 3.
                                                                  • Blanch peaches in the pot of boiling water, then peel (see "Peach-Peeling Secret," below). Halve and pit peaches.
                                                                  • Ease peaches into poaching liquid. Cook over high heat until liquid boils, then quickly turn off heat and cover pot with plastic wrap to seal. If edge comes unsealed, lay another piece of plastic wrap over to reseal. Set aside until cool.
                                                                  • Transfer peaches to a bowl using a slotted spoon. Boil liquid over high heat to reduce by half. Cool completely, then pour over peaches and chill until cold, about 1 hour.
                                                                  • Make topping: Whisk together crème fraîche and remaining 2 tbsp. sugar.
                                                                  • Place a peach half and about 1/4 cup poaching liquid in each bowl. Dollop with crème fraîche.
                                                                  • Make ahead: Prepare through step 4 and chill, covered, up to 1 day ahead.
                                                                  • Peach-peeling secret: Fuzz is a beloved characteristic of the peach, but when cooked, it can become tough. Remove the skin easily by scoring an X into the top and bottom of the fruit with a paring knife. Ease it into a pot of boiling water for 20 seconds, then transfer to a bowl of ice water. Rub skin at the X to loosen; then rub it off.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve

                                                                  This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."

                                                                  Ingredients
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 2 1/2 lb boneless pork loin, cut from the tip
                                                                  • Yes No 2 1/4 cup dry white wine
                                                                  • Yes No 12 pearl onion
                                                                  • Yes No 1 2 oz lb carrot
                                                                  • Yes No 2 1/4 lb waxy potato
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 sprig thyme
                                                                  • Yes No 1 flat leaf parsley
                                                                  • Yes No 10 whole black peppercorn
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No fine sea salt
                                                                  • Heat olive oil in a Dutch-oven over medium heat. Add pork and cook, turning occasionally, until golden brown all over, 8 to 10 minutes. Reduce heat, cover, and cook, turning occasionally, 1 1/2 hours.
                                                                  • Add wine, onions, carrots, potatoes, butter, bay leaf, thyme, 2 sprigs parsley, and peppercorns; dot with butter. Cover, and let simmer until potatoes are tender, about 30 minutes.
                                                                  • Season pork with salt and sprinkle potatoes with garlic and chopped parsley before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  All you need is 20 minutes to put together this hearty soup made with ham, bacon, and six different fresh vegetables. While the soup simmers for 30 minutes, warm up some crusty bread and throw together a quick salad.

                                                                  Ingredients
                                                                  • Yes No 5 slice bacon
                                                                  • Yes No 2 5 cup large leek
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No 1/2 16 oz, 2 1/2 cup precut carrot chips
                                                                  • Yes No 1 1/2 lb parsnip
                                                                  • Yes No 10 cup vegetable broth
                                                                  • Yes No 4 cup coarsely chopped cabbage
                                                                  • Yes No 3 cup diced ham
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No flat leaf parsley
                                                                  • Yes No garnishes, drizzled balsamic vinegar, parmiggiano reggiano
                                                                  • Cook bacon in a large Dutch oven over medium heat until crisp; crumble and set aside, reserving drippings (about 2 tablespoons) in pan. Add leeks and celery to pan with drippings; cook, stirring occasionally, over medium-high heat 6 minutes or until tender. Add garlic and rosemary; cook 1 minute. Add carrot and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until vegetables are tender. Discard ham bone. Ladle into individual soup bowls; sprinkle with reserved crumbled bacon and parsley. Garnish, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 16cups
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 32 minutes
                                                                  • Total Time: 52 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We've made the quintessential Thanksgiving casserole better than ever by combining fresh green beans, homemade mushroom sauce, and savory fried shallots.

                                                                  Ingredients
                                                                  • Yes No 3 cup vegetable oil
                                                                  • Yes No 6 large shallots, rings
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 lb green bean
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 14.5 oz low-sodium chicken broth
                                                                  • Yes No 1 cup milk
                                                                  • Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)
                                                                  • In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)
                                                                  • In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
                                                                  • Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.
                                                                  Yields: 8
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 4 cup loosely packed arugula
                                                                  • Yes No 2 lb heirloom tomato
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp sea salt
                                                                  • Yes No 1 lb fresh mozzarella cheese
                                                                  • Yes No 1/4 cup basil
                                                                  • Whisk together first 4 ingredients to make vinaigrette.
                                                                  • Arrange arugula on 4 plates. Top with tomatoes; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Top with cheese. Drizzle with vinaigrette, and sprinkle with basil.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle

                                                                  This is such a wonderfully light and super-tasty cannelloni, and again I've avoided making the frustrating, painstaking béchamel sauce and given you a much tastier and simpler version. All you need to make sure of is that you fill the cannelloni well with the ricotta and spinach mix, so it's not all full of air. And the lovely thing about it is that it goes crispy and golden on top, but remains soft and moist at the bottom. You'll love it!

                                                                  Ingredients
                                                                  • Yes No knob 2 knobs of butter
                                                                  • Yes No olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No oregano
                                                                  • Yes No a nutmeg
                                                                  • Yes No 8 handfuls of spinach
                                                                  • Yes No a of fresh basil, leaves ripped
                                                                  • Yes No 400g 2 x tins of good quality plum tomatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a pinch a pinch of sugar
                                                                  • Yes No 400 gram crumbly ricotta cheese
                                                                  • Yes No 2 handfuls of parmesan cheese
                                                                  • Yes No 16 cannelloni tubes
                                                                  • Yes No 200 gram mozzarella cheese
                                                                  • Yes No 1 x of crème fraîche
                                                                  • Yes No 3 anchovies
                                                                  • Yes No handful 2 handfuls of parmesan cheese
                                                                  • This is such a wonderfully light and super-tasty cannelloni, and again I've avoided making the frustrating, painstaking béchamel sauce and given you a much tastier and simpler version. All you need to make sure of is that you fill the cannelloni well with the ricotta and spinach mix, so it's not all full of air. And the lovely thing about it is that it goes crispy and golden on top, but remains soft and moist at the bottom. You'll love it!Preheat the oven to 180ºC/350ºF/gas 4. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right cover of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on lots of washing up! Take your metal tray or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too. Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves.By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up – really easy.Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top. To make the white sauce, mix together the crème fraîche, anchovies and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni. Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.• from Jamie's Dinners
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle

                                                                  Warm pillows of pizza dough stuffed with cheese and other savory ingredients, calzone are surprisingly easy to make. We've added sun-dried tomatoes and Swiss chard to the cheese for a calzone that's a meal in itself.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 lb swiss chard, leaves
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb ricotta cheese
                                                                  • Yes No 1/2 lb mozzarella cheese
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1/4 cup drained sun dried tomatoes in oil
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 lb homemade pizza dough
                                                                  • Heat the oven to 450°. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the Swiss chard and 1/4 teaspoon each of the salt and pepper and cook, stirring, until the chard is wilted and no liquid remains in the pan, about 3 minutes. Set aside to cool. Squeeze out any remaining liquid, if necessary.
                                                                  • In a large bowl, combine the ricotta, mozzarella, Parmesan, sun-dried tomatoes, basil, and the remaining 1/4 teaspoon each of salt and pepper. Add the chard and mix well.
                                                                  • Oil a large baking sheet. Cut the pizza dough into four pieces. On a floured surface, roll or stretch each of the pieces into an 8-inch round. Spoon a quarter of the cheese mixture onto one half of each round, leaving a 3/4-inch border. Brush the border with water and then fold the dough up over the filling. Seal the edges by folding the edge of the dough over and pinching it. Transfer the calzone to the prepared baking sheet. Brush with the remaining tablespoon of oil and bake until golden, 15 to 20 minutes.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal

                                                                  Try serving these traditional English-style scones with butter, Devonshire cream, and jam. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/3 cup currant
                                                                  • Preheat the oven to 400 degrees. Butter or line 2 rimmed baking sheets.
                                                                  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, beat together the buttermilk, egg, and sugar.
                                                                  • Stir two thirds of the flour mixture into the buttermilk mixture. Gradually add the melted butter, incorporating it thoroughly into the mixture. Stir in the remaining flour mixture and the currants. The dough should be slightly stiff. Add a little more flour if needed.
                                                                  • Turn the dough out onto a clean, well-floured surface and gently knead for under a minute. (Overkneading the dough will make it tough.) Separate the dough into 3 equal parts. Shape each part into a thick 5-inch circle. With a sharp knife, cut the circles into quarters. Arrange the wedges on the prepared baking sheets, spacing them about an inch apart. Brush with some melted butter and generously sprinkle with sugar. Bake for 20 to 25 minutes, until lightly browned on top. Serve warm or at room temperature.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 12scones
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp chopped rosemary leaves, dried
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 8 12 oz bone in pork loin chops
                                                                  • Yes No garlic mashed potatoes
                                                                  • Yes No thyme
                                                                  • Stir together first 6 ingredients. Rub evenly over both sides of pork chops.
                                                                  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 12 minutes or until meat thermometer inserted into thickest portion registers 160°, turning once. Serve with Garlic Mashed Potatoes. Garnish, if desired.
                                                                  • Note: To make ahead, slightly undercook chops, and proceed as directed with timeline.
                                                                  • *8 (12-ounce) bone-in veal chops may be substituted.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash

                                                                  If your butcher can't butterfly the roast for you and time is short, buy a tied loin roast. Separate it into two pieces, spread the filling between the halves, and truss tightly. Garnish with Forelle pears, which are grown chiefly in the Northwest, and fresh herbs.

                                                                  Ingredients
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1/4 cup sliced onion
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp sage leaves, dried
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/2 cup chopped pear
                                                                  • Yes No 1/4 cup dried cranberry
                                                                  • Yes No 1/4 cup apple juice
                                                                  • Yes No 1 2 lb boneless pork loin roast
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, thyme, sage, and garlic. Sauté for 3 minutes or until onion is tender. Stir in broth, scraping pan to loosen browned bits. Cook for 5 minutes or until liquid is almost evaporated. Add the pear; cook for 5 minutes or until pear is lightly browned, stirring often. Add cranberries and apple juice; cook 5 minutes or until liquid is absorbed. Remove from heat; cool to room temperature.
                                                                  • Preheat oven to 400°.
                                                                  • Unroll roast; sprinkle both sides with salt and pepper. Spread the pear mixture over roast, leaving a 2-inch margin around the outside edges. Roll up roast, jelly-roll fashion, starting with short side. Secure at 1-inch intervals with twine. Place roast on the rack of a broiler pan or roasting pan coated with cooking spray.
                                                                  • Bake at 400° for 15 minutes. Reduce heat to 325° (do not remove from oven); cook for 1 hour and 10 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes before slicing into 1-inch-thick slices.
                                                                  Cuisine:YesNonorthwestern
                                                                  Yields: 10servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  A gin-based cocktail that’s easy to make and easy to love.

                                                                  Ingredients
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 3 dash bitters
                                                                  • Yes No lemon peel
                                                                  • Stir the gin and bitters in a cocktail glass, and garnish with lemon peel. This is generally served without ice, but you may want to chill the gin in the freezer. The British occasionally add water or a splash of soda.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  These luscious, extra-porky ribs are based on a recipe Michel Nischan's mother, a talented Southern cook, used to make. "Mom would stand in front of the grill, flipping the ribs and basting them with ham stock every few minutes until they got incredibly tender. It took forever, but it was so worth it," Nischan recalls. This version uses a broiler and a warm oven instead of a grill.

                                                                  Ingredients
                                                                  • Yes No 8 lb baby back ribs
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1 tbsp minced tarragon
                                                                  • Yes No 1 tbsp minced thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp grapeseed oil
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 lb napa cabbage
                                                                  • Yes No 2 large granny smith apple
                                                                  • Preheat the broiler. Peel the membrane from the underside of the ribs and place them, skinned side up, on 2 rimmed baking sheets. Broil the ribs 6 inches from the heat, turning once, until browned on both sides, 8 to 10 minutes per sheet.
                                                                  • Preheat the oven to 350°. In a small bowl, mix the lemon zest with 2 tablespoons of the parsley and the chives, tarragon and thyme. Brush the ribs with some of the Ham Hock Stock over the ribs and sprinkle with half of the herb mixture. Season the ribs with salt and pepper and bake for about 1 hour, without turning, until very tender; baste the ribs with the stock and sprinkle with the herb mixture several times while baking. Transfer the ribs to a cutting board and cut into individual ribs.
                                                                  • Meanwhile, in a large bowl, whisk the oil with the vinegar and season with salt and pepper. Add the cabbage, apples and the remaining 2 tablespoons of chopped parsley and toss to coat. Serve with the ribs.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Chef Tim Love rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar doesn't char the outside. Here, he coats pork chops with cocoa and chile powders for a rub that's like a deconstructed version of Mexican mole sauce.

                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 1/2 tsp crushed red bell pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No 5 1/2 thick inch boneless pork loin chops
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 1 tbsp pure ancho chile powder
                                                                  • Yes No extra virgin olive oil
                                                                  • In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 hour.
                                                                  • Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.) In a bowl, mix the cocoa, sugar and ancho powder with 1 tablespoon of salt.
                                                                  • Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with olive oil. Roll the pork chops in the cocoa rub and pat to help it adhere. Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill for about 15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat. Let the chops rest for 10 minutes before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Using fresh juice will make this ice a beautiful pale green. But who’s got the time or patience? Store-bought juice works just fine. The ice will be more brownish than green but still delicious. Serve it with Apple Tarts.

                                                                  Ingredients
                                                                  • Yes No 6 granny smith apple
                                                                  • Yes No 3/4 cup simple syrup
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • Quarter apples and juice them through a fruit juicer with peels on (this helps keep the color of the ice a nice bright green).
                                                                  • Add rich simple syrup and lemon juice to taste. Pour into a shallow pan or a glass baking dish and place in the freezer. After 20 minutes, scrape the pan to break up the frozen bits and create slush. Do this again after 30 minutes, then put the pan in the freezer until you’re ready to serve. (You can also do this in an ice cream maker following the manufacturer’s directions.)
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Ginger beer is a carbonated beverage that tastes like a stronger version of ginger ale. It is made both with and without alcohol.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 4 11.5 oz ginger beer
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 1 medium red delicious apple
                                                                  • Yes No 1 medium orange
                                                                  • Combine all ingredients in large pitcher; stir well. Serve over ice.
                                                                  Yields: 2quarts (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 lb baking potato
                                                                  • Yes No 4 large carrot
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No salt
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • Preheat the oven to 400°. Pierce the potatoes all over with a fork. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer. Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about 1 hour, until tender.
                                                                  • In a skillet, cook the carrots in the olive oil over moderate heat for 2 minutes. Add the water and a pinch of salt. Cover and cook until tender, 15 minutes. Puree in a food processor.
                                                                  • Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes. Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks, 1/2 cup of the carrot puree and 1 teaspoon of salt. Add the 1/2 cup and 2 tablespoons of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.
                                                                  • Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
                                                                  • In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve.
                                                                  Yields: 5
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Chicken Tamale casserole is a quick and easy swap for more traditional tamales - but just as delicious! "I came up with this Mexican dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Homemade tamale recipes are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor." —Risë Minton, Smyrna, GA

                                                                  Ingredients
                                                                  • Yes No 1 4 oz cup preshredded 4 cheese mexican cheese
                                                                  • Yes No 1/3 cup non-fat milk
                                                                  • Yes No 1/4 cup egg substitute
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 14 3/4 oz cream style corn
                                                                  • Yes No 1 8.5 oz corn muffin mix
                                                                  • Yes No 1 4 oz green chilies in can
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 10 oz red enchilada sauce
                                                                  • Yes No 2 cup shredded cooked chicken breast
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Preheat oven to 400°.
                                                                  • Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    martha white
                                                                  • Yes No
                                                                    old el paso
                                                                    Brands:
                                                                  • Yes No
                                                                    Martha White
                                                                  • Yes No
                                                                    Old El Paso

                                                                  Chipotle chile powder gives the crunchy chips a smoky kick that pairs well with the buttery guacamole. Use ground cumin or regular chili powder in its place, if you prefer. Prepare the chips up to a day ahead, and store in a zip-top plastic bag.

                                                                  Ingredients
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp chipotle chile powder
                                                                  • Yes No 3 tomatillo
                                                                  • Yes No 1/3 cup chopped onion
                                                                  • Yes No 1/3 cup chopped plum tomato
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 ripe avocados
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Preheat oven to 375°.
                                                                  • To prepare chips, cut each tortilla into 8 wedges; arrange tortilla wedges in a single layer on 2 baking sheets coated with cooking spray. Sprinkle wedges with 1/2 teaspoon salt and chile powder; lightly coat wedges with cooking spray. Bake at 375° for 12 minutes or until wedges are crisp and lightly browned. Cool 10 minutes.
                                                                  • To prepare guacamole, peel papery husk from tomatillos; wash, core, and finely chop. Combine tomatillos, onion, and remaining ingredients; stir well. Serve guacamole with chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 16servings (serving size: 2 tablespoons guacamole and 4 chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick

                                                                  This tangy-sweet homemade cranberry sauce is delicious served with turkey, chicken, quail, duck, or ham.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 tbsp honey
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1 12 oz cranberry
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Discard cinnamon stick; cool completely.
                                                                  Yields: 14servings (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  Extend whole eggs with egg whites for a generous serving size. Serve the frittata with fruit and toasted English muffins and jam for an Easter brunch for two.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup chopped 33% less sodium ham
                                                                  • Yes No 1/2 2 oz cup shredded low fat jarlsberg cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/2 cup diced bell pepper
                                                                  • Yes No 1/2 cup sliced asparagus
                                                                  • Yes No 1/4 tsp italian seasoning
                                                                  • Preheat broiler.
                                                                  • Combine ham, cheese, black pepper, salt, egg whites, and eggs, stirring well with a whisk.
                                                                  • Heat a 9-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and asparagus; sauté 3 minutes. Add egg mixture; reduce heat to medium. Cook, covered, 3 minutes or until almost set. Sprinkle with 1/4 teaspoon Italian seasoning. Wrap handle of pan with foil; broil 3 minutes or until egg is set. Cut into 4 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A variation on the traditional linguine with tuna and tomato sauce, this nutrient-dense dish combines whole wheat pasta with escarole and canned tuna for added health benefits.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sun dried tomatoes
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 lb wheat linguine
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 1 lb large escarole
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 6 oz imported tuna packed in oil
                                                                  • Yes No 1/4 cup pitted kalamata olive
                                                                  • In a microwave-safe bowl, combine the tomatoes with the water, cover and microwave for 2 minutes. Let sit for 5 minutes, then transfer to a mini food processor and puree.
                                                                  • Cook the linguine in a large pot of boiling salted water until al dente. Reserve 1 1/2 cups of the cooking liquid and drain the pasta.
                                                                  • In a large, deep skillet, heat the oil until shimmering. Add the garlic and crushed red pepper and cook over high heat for 30 seconds, until fragrant. Add the escarole, season with salt and pepper and cook, tossing, until wilted and just beginning to brown in spots, about 4 minutes. Add the tomato puree and 1 cup of the reserved pasta cooking liquid. Add the pasta and cook, tossing frequently, until coated with a thick sauce, about 1 minute. Add more of the pasta cooking water if necessary. Stir in the tuna and olives, season with salt and pepper and transfer to a large bowl. Serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Pulled pork is simple to make in the crockpot, and can be used in many ways. This South American-style pork is seasoned with cumin, oregano, orange and lime, garlic, onions and green chiles. It's delicious in tacos, in sandwiches with salsa criolla, or with rice.

                                                                  Ingredients
                                                                  • Yes No 1 4 lb pork butt roast
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 orange
                                                                  • Yes No 2 limes, quarted
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 2 tsp oregano
                                                                  • Yes No 1 green chilies in can
                                                                  • Yes No 2 tsp ham base
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp aji panca paste
                                                                  • Yes No salt and pepper
                                                                  • Yes No cilantro
                                                                  • Place the chopped onion in a large crockpot. Season the pork roast with salt and pepper on all sides and place it on top of the onions. Press the garlic slices into the pork roast in various places, making slits with a knife if necessary. Stir the cumin, oregano, green chiles, ham base, and aji panca (if using) into the water, and pour over the roast. Layer the lime and orange slices over the roast. Cover and turn crockpot to high. Cook for 2 hours on high, then reduce temperature to low and cook for 6 more hours. Remove meat and reserve. Strain liquid through a colander into a saucepan. Discard contents of colander. Simmer cooking liquid on the stove until it's reduced to about 1 cup. Preheat oven to 400 degrees. Shred meat, removing excess fat. Stir reduced sauce into meat. Spread meat onto a baking sheet and bake for 10-15 minutes, until slightly browned and heated through. Serve with lime wedges and garnish with cilantro, if desired.
                                                                  Cuisine:YesNosouth american
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb plum tomato
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 8 large egg
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Preheat the oven to 400°. In a roasting pan, toss the tomatoes and garlic with the oil and season with salt and pepper. Arrange the tomatoes cut side up and roast for 15 minutes; turn and roast until soft, 20 minutes. Let cool, then scrape the mixture into a blender and puree. Add the oregano.
                                                                  • Set 4 shallow ovenproof bowls on a baking sheet. Strain the pureed sauce into the bowls, pressing on the solids. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake the eggs for about 15 minutes, until the whites are just set. Serve hot.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This endive and ham gratin with tomato sauce recipe is lower fat version of the classic creamy casserole. Zesty tomato sauce replaces rich bechamel sauce for a main dish that is healthy and not at all overpowering. The combination of hearty flavors finished with a sprinkle of melted Gruyere cheese makes this endive and ham au gratin a winner in the gourmet kitchen every time.

                                                                  Ingredients
                                                                  • Yes No 6 belgian endive
                                                                  • Yes No 6 slice gruyère cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 thin slice cured ham
                                                                  • Yes No 2 cup tomato sauce
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup grated gruyère cheese
                                                                  • Preheat the oven to 375F. Bring a large pot of water to a boil over high heat. Trim the bottoms of the endives and parboil them in the water for 3 minutes. Remove them from the water and allow them to cool slightly.
                                                                  • Place a slice of Gruyere cheese on a cooked endive, sprinkle it with ground black pepper, and then wrap the cured ham around it to form a packet. Repeat the process with the remaining endives. Place the prepared endives in a shallow glass baking dish and set it aside for a moment.
                                                                  • Stir together the tomato sauce, parsley, vinegar, sugar, and pepper. Pour the seasoned tomato sauce over the prepared endive and bake the gratin in the preheated oven for 15 minutes. Sprinkle the casserole with the remaining Gruyere cheese and continue baking it for 10 minutes, or until the cheese melts and the gratin is bubbly. Serve the endive and ham gratin with tomato sauce immediately.
                                                                  • This endive and ham gratin with tomato sauce recipe makes 6 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    parboil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 3/4 9 oz cup walnut halves
                                                                  • Yes No 3 cup powdered sugar
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.
                                                                  • Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.
                                                                  • In a large bowl, whisk the confectioners' sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.
                                                                  • Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through.
                                                                  • Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 124-inch cookies
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Enjoy the flavors of summer any time of year with this fresh Italian salad that's quick and easy to prepare.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb tomato
                                                                  • Yes No 1/2 lb fresh mozzarella cheese
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup basil
                                                                  • Arrange 4 tomato slices and 2 mozzarella slices on each of 6 salad plates. Sprinkle evenly with salt and pepper; drizzle with oil. Top evenly with basil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle

                                                                  This Gascon vegetable soup is as hearty and simple as a soup can be! This is a true classic from the rustic cooking of the French countryside. This soup is so adaptable; you can use any number of ingredients to change up the flavor and texture according to your personal tastes. Try adding chopped shallots in place of some garlic, or parsnips in place of the potatoes. For an inexpensive treat, add homemade bacon thyme croûtes to the bowl for a filling and old-fashioned finish.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 3 leeks, white only
                                                                  • Yes No 1 medium turnip
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1 stalk celery leaves
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 cup chopped green cabbage
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 3 medium potato
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 tsp parsley leaves, dried
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp sage
                                                                  • Yes No 8 oz ham
                                                                  • Yes No 2 qt chicken stock
                                                                  • In a large saucepan over medium-high heat, sauté the leeks, turnips, carrots, celery, and garlic in the butter until tender, about 12 to 15 minutes. Stir in the cabbage and sauté it for 2 minutes. Add the remaining ingredients and bring to a simmer. Allow the soup to gently simmer, uncovered, for 20 minutes, until the potatoes and cabbage are tender. Remove the bay leaves and serve the soup hot.
                                                                  • This Gascon vegetable soup recipe makes 8 to 10 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  This creamy coconut custard should be made the night before. Sprinkle with cinnamon before serving. We strained the custard before chilling to ensure it would be smooth.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 13.5 oz cabbage
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/8 tsp coconut extract
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Combine first 4 ingredients in a heavy medium saucepan. Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Remove from heat; stir in extracts. Strain through a sieve into a shallow 2-quart dish; cover surface of custard with plastic wrap. Chill overnight. Sprinkle with cinnamon before serving.
                                                                  Yields: 10servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Yes No 1 tbsp asian fish sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large fresh lemongrass
                                                                  • Yes No 1 cilantro
                                                                  • Yes No 4 large shallot
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 4 chicken breast half (boneless skin-on)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small cup mint
                                                                  • Yes No lime
                                                                  • MAKE THE SAUCE: In a small saucepan, combine the water, sugar and honey and cook over moderate heat, stirring until the sugar has dissolved, about 1 minute. Pour the mixture into a heatproof bowl and add the crushed red pepper. Let cool to room temperature. Add the vinegar and fish sauce and season with salt and black pepper.
                                                                  • PREPARE THE CHICKEN: Using the side of a chef's knife or a rolling pin, bruise the pieces of lemongrass. Transfer to a large, shallow dish. Add the cilantro, shallots and vegetable oil and mix well. Add the chicken and coat thoroughly with the marinade. Cover and refrigerate overnight. Bring the chicken to room temperature before grilling.
                                                                  • Light a grill or preheat a grill pan. Scrape the marinade off of the chicken breasts. Season the chicken with salt and pepper and grill, skin side down, over moderately high heat until the skin is lightly charred and crisp, about 3 minutes. Move the chicken to a cooler part of the grill or reduce the heat to moderate and grill for 2 minutes longer. Turn the chicken and cook until white throughout, about 5 minutes longer. Transfer the chicken to a cutting board and let rest for 5 minutes.
                                                                  • Slice the chicken crosswise 1/3 inch thick and transfer to plates. Sprinkle the chicken with the mint leaves and serve with lime wedges. Pass the dipping sauce at the table.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We prefer Maldon sea salt for sprinkling onto this tart. Its large flakes look striking against the glossy chocolate surface, and its crunchy texture contrasts beautifully with the smooth, velvety filling.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, natural
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 8 oz extra bittersweet top quality chocolate
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup brewed coffee
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 oz extra bittersweet top quality chocolate
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No maldon sea salt
                                                                  • For the crust: In a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until smooth. In a separate bowl, sift together flour and cocoa powder, then add to butter mixture and mix until combined. Add yolks and mix on low speed just until dough comes together. If small pieces remain, knead dough to blend them in. Form dough into a disk and wrap in plastic wrap. Chill for at least 1 hour and up to 3 days.
                                                                  • Unwrap dough and set on a lightly floured work surface. With short strokes from center outward, roll into a 12-in. circle. Transfer dough to a 9 1/2-in tart pan and, using your thumb, press into sides and bottom corner. Trim dough flush with top edge. Line shell with parchment paper, completely fill with dried beans or pie weights, and chill at least 30 minutes. Meanwhile, preheat oven to 350°.
                                                                  • Bake dough 10 minutes, then remove parchment and beans and return to oven until dough looks dry, about 5 minutes. Set on a rack to cool slightly.
                                                                  • For the filling: Put chocolate in a medium-size heatproof bowl. In a medium saucepan, combine butter, sugar, and coffee and bring to a boil over medium heat. Pour hot liquid over chocolate and let sit 3 to 4 minutes, then gently stir until smooth. Break eggs into a large bowl and slowly pour in warm chocolate mixture, whisking constantly until incorporated.
                                                                  • Pour warm filling into still-warm tart shell. Bake until filling has risen slightly, appears dry on surface, and seems firm when shaken slightly, about 10 minutes. Set on a rack and let cool completely.
                                                                  • For the glaze: Put chocolate and corn syrup in a medium bowl. In a microwave-safe container, heat cream to boiling; pour over chocolate. Add butter and stir slowly until smooth, working in one direction to prevent air bubbles from forming (if butter doesn't melt completely, microwave in 5-second intervals to warm slightly).
                                                                  • Pour glaze onto center of tart and use a small spatula to push glaze to edges. Let sit at least 15 minutes to set up before slicing. Serve with Maldon salt for sprinkling.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    valrhona
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Valrhona

                                                                  Malty Guinness and rich vanilla ice cream: a dreamy, frothy, creamy combination. This milk shake would be perfect for a St. Patrick’s Day celebration or equally delicious sipped poolside in August. For virgin shakes, try our Chocolate Malted Milk Shake or Purple Cow Milk Shake. What to buy: We found that using a can of Guinness instead of a bottle ensures a creamier consistency. This dish was featured as part of our St. Patty’s Day Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 pint vanilla ice cream
                                                                  • Yes No 1 14.9 oz guinness draught
                                                                  • Yes No 4 tbsp chocolate syrup
                                                                  • Yes No semisweet chocolate
                                                                  • Place 4 pint glasses in the freezer to chill.
                                                                  • Place the ice cream and Guinness in a blender and blend on high until smooth, about 30 seconds.
                                                                  • Drizzle 1 tablespoon of the chocolate syrup or sauce down the insides of each glass. Divide the shake among the glasses and garnish with chocolate shavings. Serve immediately.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness
                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 yellow onion
                                                                  • Yes No 2 cup arborio rice
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 4 cup chicken broth
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 1/2 cup frozen peas
                                                                  • Yes No mint
                                                                  • Heat the butter and oil together in a large skillet or saucepan over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes. Add the rice and stir to coat in the oil and butter. Pour in the wine, then stir until all the liquid is absorbed. Reduce heat to low. Add 1 cup of the broth and cook until absorbed, stirring occasionally. Add the remaining broth, 1/2 cup at a time, waiting until each portion of broth is absorbed before adding the next. Continue this process until the rice is cooked al dente, about 40 minutes. Stir in the Parmesan, salt, and pepper. Puree 2 cups of the peas in a blender or food processor. Just before serving, stir in the pea puree until fully incorporated, thenfold in the remaining whole peas. Garnish with mint sprigs, if desired. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  If you can't find precut chicken quarters, ask your butcher to quarter a 5-pound chicken and remove the backbone.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 4 lb chicken, skin on
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 large shallot
                                                                  • Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet and the chicken pieces with butter. Lay chicken, skin side up, on sheet; season with 2 teaspoons salt and the pepper.
                                                                  • Roast chicken 20 minutes. Remove from oven. Carefully arrange shallots, cut side down, around chicken; season shallots with salt and pepper. Return to oven. Continue roasting, basting chicken occasionally with pan juices, until an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 165 degrees and shallots are tender and caramelized, about 20 minutes more. Transfer to a platter; loosely tent with foil. Let stand 10 minutes before serving.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 lb turnip
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 6 oz monkfish trimmings from the fish below
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup sake
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp sliced ginger
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tbsp blond miso
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No four 6 oz monkfish loins of outer membranes, trimmings
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 2 tsp crushed szechuan peppercorn
                                                                  • Yes No wondra flour
                                                                  • MAKE THE TURNIP PUREE: In a saucepan, cover the turnips with water and bring to a boil. Add the ginger and simmer over moderately high heat until the turnips are tender, about 20 minutes; drain, reserving 1/4 cup of the cooking liquid and the ginger. Transfer the turnips, ginger and cooking liquid to a blender, add the butter and puree until very smooth. Season with salt and white pepper and keep warm.
                                                                  • MEANWHILE, MAKE THE SAKE BROTH AND PREPARE THE MUSHROOMS: In a saucepan, combine the fish trimmings with the water, sake, garlic, ginger and scallion and bring to a boil. Simmer over low heat for 5 minutes. Strain the broth through a fine strainer and return it to the saucepan. Whisk in the miso and 1 teaspoon of the soy sauce and season with salt and pepper.
                                                                  • In a small skillet, combine the mushrooms with 2 tablespoons of the sake broth and the remaining 1 teaspoon of soy sauce. Cover and cook over moderate heat until the mushrooms are tender, 2 minutes.
                                                                  • PREPARE THE MONKFISH: Preheat the oven to 400°. In a large ovenproof skillet, heat the oil. Season the monkfish with salt, white pepper and the Sichuan peppercorns and dust with flour. Add the fish to the skillet and cook over high heat until golden on 3 sides, about 6 minutes total. Transfer the skillet to the oven and roast the fish for about 5 minutes, until a metal skewer inserted in the center feels warm to the touch. Transfer the monkfish to a carving board and let rest for 5 minutes.
                                                                  • Slice the fish 1/3 inch thick. Reheat the sake broth and spoon it into shallow bowls. Spoon the turnip puree into the bowls, top with the fish and mushrooms and serve.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    wondra
                                                                    Brands:
                                                                  • Yes No
                                                                    Wondra

                                                                  Thanks to Aileen for sharing her recipe for Blackberry Bundt Cake. It's one of those recipes that everyone used to make all of the time, but have forgotten about. That's a shame because this cake is very flavorful.

                                                                  Ingredients
                                                                  • Yes No one yellow cake mix
                                                                  • Yes No one single serving blackberry gelatin
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 2 cup blackberry wine
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 pint blackberries
                                                                  • Preheat oven to 325 degrees F. Grease and flour bundt cake pan. In a large mixing bowl, combine cake mix and powdered gelatin mix. Stir to combine. Place nuts in a small bowl. Scoop out 1/4 cup of the cake mixture to add to nuts. Stir to combine and set aside. To the cake mixture bowl add eggs, oil and 1 cup wine. Mix until just combined. Then mix for 2 minutes until mixture is smooth. Hand stir in coated nuts. Pour into prepared pan and bake for 50 to 60 minutes. Remove cake from oven an cool in pan for 10 minutes on wire rack. Remove from pan and finish cooling on rack. In medium saucepan, melt butter. Add remaining 1 cup wine and sugar. Stir until combined. Cook until mixture comes to a boil. Grizzle warm glaze over cake. Garnish with whole blackberries.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze

                                                                  The classic lemon-dill combo is delicious not just on salads but also over boiled potatoes, fish, or grilled chicken. Game plan: If you’re making the dressing ahead of time, add the chopped dill just before serving.

                                                                  Ingredients
                                                                  • Yes No 1 1 teaspoon lemon
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp diced dill weed
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No black pepper
                                                                  • Yes No 6 tbsp canola oil
                                                                  • Place all ingredients except oil in a medium bowl and whisk to combine. Slowly drizzle in oil, whisking continuously, until completely incorporated. Taste and season with additional salt and pepper as needed. Serve immediately.
                                                                  Yields: ¾cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This Summer Tomato Tart is the perfect tomato tart recipe when you have lots of fresh, fragrant tomatoes in the garden. The tomato tart recipe is one of my most requested dishes from family and friends. The tomato tart is made using my Best Ever Tomato Sauce Recipe cooked together with eggs and Parmesan cheese. It makes a delicious and versatile tart. Served warm with a salad it is a perfect supper dish or a light lunch. Cold it goes really well in a lunch box, or a party or picnic food. I like to decorate the tart with salty, canned anchovies and a few black olives, but that's optional.

                                                                  Ingredients
                                                                  • Yes No 8 225g oz all purpose flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 110g oz butter
                                                                  • Yes No 1 quantity of rich tomato sauce
                                                                  • Yes No 3 extra large egg
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 50 gram parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 canned anchovies and black olives
                                                                  • Serves 6 Before making the tart you will need to make a tomato sauce - RECIPE FOR TOMATO SAUCE Heat the oven to 375°/190°/Gas 5 Place the flour and salt into the bowl of a food processor. Add the butter and 2 tbsp of cold water. Pulse mix until all the ingredients are incorporated into a dough, add more water a tsp at a time if the mixture doesn’t stick together and pulse again. Wrap in plastic wrap and rest in the refrigerator for 2 hours. Butter a 10”/25cm loose-bottomed tart tin. Unwrap the pastry, roll and line the tart dish making sure it is even on the bottom and sides and there are no holes. Prick the base of the dish using a fork. Refrigerate for 30 minutes. Cover the pastry with baking parchment and fill with baking beans, or use long grain rice. Bake for 35 minutes in the preheated oven, remove the parchment and beans or rice and bake for a further 10 minutes until the crust is golden. Leave until completely cold. In a large baking bowl, add the eggs, butter and Parmesan to the tomato sauce and mix very well with a wooden spoon, season with a small pinch of salt and a few twists of black pepper. Place the filling into the pastry case. Decorate with the anchovies and olives if using – the tart is equally delicious without them. Bake for 20 minutes in the preheated oven. Allow to cool for 15 minutes before serving. Serve with fresh basil leaves and a side salad.
                                                                  • Total Time: 3 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup greek style plain nonfat yogurt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1/2 small sweet onion
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp pure chile powder
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No one 10 oz frozen spinach
                                                                  • Yes No salt
                                                                  • Scoop the yogurt into a paper towel-lined strainer set over a bowl. Let stand at room temperature for 30 minutes. You should end up with a 1/2 cup yogurt.
                                                                  • Meanwhile, heat the olive oil in a small skillet. Add the pine nuts and minced onion and cook over high heat, stirring frequently, until the onion is softened and lightly browned and the pine nuts are golden, 4 to 5 minutes. Add the cumin, coriander, chile powder and cayenne and cook, stirring, for 1 minute. Scrape into a bowl.
                                                                  • Using your hands or a potato ricer, squeeze the spinach until very dry, then coarsely chop it and discard any stringy pieces. Stir the spinach and yogurt into the onion mixture and season with salt.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 1 ¾cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/2 cup plain bread crumb
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No salt
                                                                  • Yes No 1 lb penne pasta
                                                                  • Yes No 4 small cup broccoli floret
                                                                  • Yes No 1/4 cup low-sodium chicken broth
                                                                  • Yes No 1 15.5 oz chickpeas in can
                                                                  • Bring a large pot of water to boil over high heat. Warm oil over medium heat in a large skillet. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in bread crumbs, crushed red pepper and 1/2 tsp. salt and cook, stirring, until bread crumbs are toasted, 2 to 3 minutes. Remove from heat.
                                                                  • Add 1 Tbsp. salt and pasta to pot with boiling water and cook until almost tender. Add broccoli to pot and continue to boil until broccoli and pasta are both tender, about 2 minutes longer. Drain and return pasta and broccoli to pot.
                                                                  • Add chicken broth and chickpeas to pot with pasta and broccoli, return pot to heat and stir until broth is heated through, about 2 minutes. Add bread-crumb mixture to pot with pasta mixture and toss to coat. Serve immediately.
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 lb Italian sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1/2 cup clam juice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 16 littleneck clam
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Yes No salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • In a large pot, heat the oil over moderately high heat. Add the sausage; cook, turning, until browned, about 10 minutes. Remove. Pour off all but 2 tablespoons fat.
                                                                  • Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and paprika and cook, stirring, for 30 seconds longer. Remove from the heat. Cut the sausage into 1/2-inch slices and stir them and the tomato paste into the pot.
                                                                  • In a medium stainless-steel saucepan, combine the clam juice, wine, bay leaves, and red-pepper flakes. Discard any clams that are broken or do not clamp shut when tapped. Add the clams to the pan. Cover and bring to a boil. Cook, shaking the pan occasionally, until the clams open, about 3 minutes. Remove the open clams and continue to cook, uncovering the pan as necessary to remove the clams as soon as they open. Discard any that do not open.
                                                                  • Carefully pour the clam-cooking liquid into the sausage mixture, leaving any grit in the bottom of the pan. Add 2 tablespoons of the parsley, salt if needed, and the black pepper. Bring to a simmer, cover, and continue simmering for 5 minutes. Stir in the clams in their shells. Simmer, covered, just until the clams are warm through, about 1 minute. Serve topped with the remaining parsley.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  "Armed with a hefty bag of chard from our first garden, I pulled out my old vegetarian cookbooks and came up with this pasta dish, inspired by Mollie Katzen's Sundays at Moosewood." --Marion Winik

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 8 cup chopped swiss chard
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 cup ziti pasta
                                                                  • Yes No 2 cup grape
                                                                  • Yes No 1/4 cup chopped pitted kalamata olive
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 1 oz cup pecorino romano cheese
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chard and garlic; sauté 2 minutes. Combine chard mixture, pasta, and next 5 ingredients (pasta through pepper), tossing well. Top with cheese.
                                                                  Yields: 4servings (serving size: about 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup dry bread crumb
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No eight 1 1/4 lb thick veal cutlets
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 cup watercress
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1/4 cup tarragon
                                                                  • Yes No 1/4 long, 1 inch cup chives
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Put the flour, eggs and bread crumbs in 3 shallow bowls. Season the bread crumbs with salt and pepper. Season the veal cutlets with salt and pepper and dust them with flour, tapping off the excess. Dip the cutlets in the beaten eggs and then in the bread crumbs, pressing to help the bread crumbs adhere.
                                                                  • In a very large skillet, heat 1/4 cup of the olive oil. Add half of the cutlets and fry over high heat, turning once, until golden and cooked through, about 3 minutes. Transfer the cutlets to a paper towel-lined plate to drain. Repeat with another 1/4 cup of the olive oil and the remaining cutlets.
                                                                  • In a medium bowl, toss the watercress with the parsley, tarragon and chives. Add the remaining 2 teaspoons of olive oil and the red wine vinegar, season the herb salad lightly with salt and pepper and toss well. Transfer the cutlets to plates, top with the herb salad and serve immediately.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Mild and fleshy mangos are packed with nutrients, vitamins, and antioxidants. Lucky for you, this tropical smoothie combines mangoes with brown sugar, milk, and lime juice to create an island flavor explosion in every sip.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped mango
                                                                  • Yes No 1 1/2 cup non-fat milk
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Place all ingredients in a blender; process until smooth. Serve over ice.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 4servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb tilapia fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp plain greek style low fat yogurt
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 3 cup shredded coleslaw mix
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Heat a nonstick skillet or grill pan over medium heat. Spray fish with cooking spray; sprinkle with salt and pepper. Add fish to pan; cook 10 to 12 minutes, turning once, until fish flakes easily with a fork.
                                                                  • Combine yogurt and next 5 ingredients (through honey) in a small bowl, stirring with a whisk. Combine dressing and coleslaw mix, tossing to coat.
                                                                  • Place 2 ounces fish in each tortilla. Top with coleslaw.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (12 tacos)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat

                                                                  The herbed goat cheese can also be served on hearts of celery or your favorite crisp crackers.

                                                                  Ingredients
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 3 tbsp heavy whipping cream
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 tsp chopped dill weed
                                                                  • Yes No 2 head belgian endive, leaves
                                                                  • Yes No black pepper
                                                                  • Stir together goat cheese, cream, and oil in a small bowl until
                                                                  • smooth. Stir in chopped dill. Spoon the cheese mixture onto stem ends of endive leaves, dividing evenly. Transfer to a serving platter. Season with pepper, and drizzle with oil. Garnish with dill sprigs. Serve immediately.
                                                                  Yields: 24
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  This recipe is from Rota, a city in the province of Cadiz, which is located in the region of Andalucia (Southern Spain). Urta is a kind of snapper that is local to the area. Rota has had an annual Urta Festival for almost 40 years. Try this simple and delicious dish and see why Rota is crazy about it!

                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 large yellow onion
                                                                  • Yes No 3 green bell pepper
                                                                  • Yes No 1 26 oz canned crushed tomatoes
                                                                  • Yes No salt and pepper
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 lb snapper fillets
                                                                  • This baked snapper rotena Makes 4 servings.
                                                                  • Slice 1 onion into thin rings and seed and cut the peppers into strips. Pour 2 tbsp olive oil into a large frying pan and heat to medium. Sauté 1 onion and peppers. Add the crushed tomatoes, salt, pepper and a pinch of nutmeg. Add the bay leaves. Cook for about 30 minutes.
                                                                  • While the tomato sauce is cooking, prepare the fish and pan. Cut the onion into julienne strips and lightly fry in a pan. Grease a baking dish or casserole dish with a bit of olive oil and spread the strips around on the bottom of the dish. Flour the fish fillets and cut into 3-4 inch pieces. Place fish in baking dish. Cover fish with tomato sauce, spreading evenly.
                                                                  • Preheat oven to 350F degrees. Place in oven and bake until fish is tender, 20-30 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/4 stick unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 6 oz raspberry
                                                                  • Yes No 7 1/2 oz white chocolate
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
                                                                  • Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
                                                                  • Scoop batter using a flat (not mounded) 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.
                                                                  • Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
                                                                  • Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
                                                                  • Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 45 minutes.
                                                                  • Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Keep these ingredients in your pantry and you’ll be ready to whip up a quick hors d’oeuvre or light meal in no time. What to buy: Look for smoked duck breast in gourmet grocery stores, at your butcher, or online at D’Artagnan. If you have a hard time finding smoked duck, you can substitute cooked bacon, prosciutto, speck, or even smoked salmon.

                                                                  Ingredients
                                                                  • Yes No 1 11 inch flatbread
                                                                  • Yes No 1/4 cup hoisin sauce
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No 1/4 lb smoked duck breast
                                                                  • Yes No 3 oz monterey jack cheese
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No crushed red chili pepper
                                                                  • Line the bottom of the oven with aluminum foil and heat to 450°F.
                                                                  • Brush pizza crust with hoisin sauce and top with red onion. Arrange smoked duck breast in a circle and top with cheese.
                                                                  • Place pizza directly on the oven rack and bake until golden and crisp, about 5 to 7 minutes. Top with cilantro and red pepper flakes (if using), cut into small squares (if serving as an hors d’oeuvre), and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1pizza (about 12 servings as an hors d'oeuvre)
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli

                                                                  Tailgate Tip: Just before parking on campus, stop by a grocer's deli counter or the drive-through window of your favorite restaurant for fresh, hot chicken tenders.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 2 tbsp jalapeño jelly
                                                                  • Yes No 1/4 cup creole mustard
                                                                  • Stir together all ingredients until blended.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1cup
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 5 oz pork sausage
                                                                  • Yes No 1 medium onion, 1/, 1/2 thinly sliced
                                                                  • Yes No 1 tbsp sage
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup grated sharp cheddar cheese
                                                                  • Yes No 1/2 1/2 lb medium green cabbage
                                                                  • Yes No 2 dried juniper berries
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No short pastry crust
                                                                  • Yes No all purpose flour
                                                                  • Yes No 4 anjou pears
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 1 large egg yolk
                                                                  • Melt 2 tablespoons butter in a large skillet over medium heat. Add sausage; cook until well browned, about 3 minutes, breaking up meat with a wooden spoon. Add chopped onion; cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add sage; cook, stirring occasionally, 1 minute more. Transfer to a medium bowl; season with pepper. Stir in cheese; set aside.
                                                                  • Melt remaining tablespoon butter in the skillet over medium heat. Add sliced onions; cook, stirring occasionally, until soft, about 4 minutes. Stir in cabbage, juniper berries, caraway seeds, bay leaf, verjus, and sugar, scraping bottom of skillet to loosen any browned bits. Reduce heat to low; cook, stirring occasionally, until cabbage is wilted and tender, about 10 minutes. Season with salt and pepper. Discard juniper berries and bay leaf.
                                                                  • Roll 3/4 of the dough on a lightly floured surface into a 21-by-12-inch rectangle, about 1/4-inch thick. Line a 13-by-4 1/2-inch loaf pan with dough, allowing dough to drape over edges. Freeze until cold, about 10 minutes.
                                                                  • Using an apple corer, remove 3/4 of the core from each pear, leaving stem end intact. Remove another tablespoon flesh from each cavity. Spoon 2 tablespoons sausage mixture into cavity of each pear; set aside.
                                                                  • Preheat oven to 375 degrees. Assemble pie: Spread cabbage mixture in an even layer over dough. Set stuffed pears on top. Roll out remaining dough on a lightly floured surface to a 14-by-6-inch rectangle, about 1/4-inch thick. Cut out four 2-inch circles from dough along centerline, about 1 inch apart. Place dough over pie, with pears poking through the holes. Gently crimp edges of dough to seal. Freeze until cold, about 15 minutes.
                                                                  • Whisk together cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, 45 to 50 minutes.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 4 chicken thigh
                                                                  • Yes No 4 chicken drumstick
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 cup canned crushed tomatoes
                                                                  • Yes No 1/2 cup jarred pimiento
                                                                  • Yes No 1 2/3 cup drained black beans
                                                                  • Yes No 1 cup cooked rice
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 4 lime
                                                                  • In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add to the pan. Cook, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.
                                                                  • Add the onion to the pan and reduce the heat to moderately low. Cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds longer. Add the tomatoes and pimientos, scraping the bottom of the pan to dislodge any brown bits. Stir in the beans, rice, water, parsley, the remaining 11/2 teaspoons of salt, and the cayenne, and arrange the chicken on top in an even layer.
                                                                  • Bring to a boil and simmer until all the water is absorbed, about 12 minutes. Turn the drumsticks and reduce the heat to very low. Cover and cook until the chicken and rice are just done, about 15 minutes longer. Serve with the lime wedges, if using.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Soy sauce, fresh ginger, cilantro, jalapeño peppers, green onions, and Chinese rice wine provide the Asian flavors for this make-ahead chicken dish. The chicken becomes more flavorful after it soaks in the wine marinade overnight.

                                                                  Ingredients
                                                                  • Yes No 3 cup chinese rice wine
                                                                  • Yes No 2 6 to 8 oz chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1/4 cup scallion
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 tbsp ginger
                                                                  • Yes No 2 tbsp fresno chilies
                                                                  • In a deep 3- to 4-quart pan over high heat, uncovered, bring wine and 2 cups water to a boil. Add chicken and return to a boil. Remove from heat and cover tightly. Let stand until chicken is no longer pink in center of thickest part (cut to test), 15 to 18 minutes. Lift chicken from cooking liquid and let stand until chicken and liquid are cool, about 1 hour. Return chicken to cool liquid, cover, and chill for at least 2 hours or up to 1 day (see notes).
                                                                  • Lift chicken from liquid. Cut chicken crosswise into 1/4-inch-thick slices. Arrange slices, slightly overlapping, on a small platter. In a small bowl, mix soy sauce with 3 tablespoons of the cooking liquid; drizzle evenly over chicken. Reserve remaining cooking liquid to make broth, or discard.
                                                                  • Sprinkle green onions and cilantro over chicken. Pour oil into a 6- to 8-inch frying pan over high heat; when it ripples, in about 30 seconds, add ginger and chilies and stir until they sizzle, 10 to 15 seconds. Spoon mixture evenly over chicken.
                                                                  Yields: 9small-plate servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir