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                                                                  A frosty dessert is never this easy. Let guests pick their favorite fruit-flavored drink and let the fizzy, colorful drinks flow.

                                                                  Ingredients
                                                                  • Yes No black cherry
                                                                  • Yes No vanilla ice cream
                                                                  • Let guests pour their favorite fruit-flavored soft drinks over scoops of vanilla ice cream. Striped straws add a retro touch (greenpartygoods.com or jackandlulu.com).
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    pour

                                                                  South meets North in this sandwich of pulled pork shoulder and baked beans. No longer separate dishes, the two cook together in one pot until the beans are syrupy and tender and the meat is falling off the bone. Quick-pickled red onion and jalapeno slices, vinegar-tart and hot, parry the richness and sweetness of the combo, which is spooned onto a soft potato bun and topped with ribbons of crisp shredded cabbage.This is a great meal for a crowd. It yields succulent, falling-off-the-bone meat and creamy beans, and doesn't take a lot of work. The onion-and-jalapeno condiment requires just a quick pickling as the pork and beans cook.

                                                                  Ingredients
                                                                  • Yes No 1 lb great northern bean
                                                                  • Yes No 4 oz slab bacon
                                                                  • Yes No 1 8 to 10 lb bone in pork shoulder, skin on
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1/4 cup unsulfured molasses
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 3 tbsp white vinegar
                                                                  • Yes No 2 red onion
                                                                  • Yes No 3 jalapeño chili pepper
                                                                  • Yes No 1 1/2 cup apple cider vinegar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No coarse salt
                                                                  • Yes No 20 potato buns
                                                                  • Yes No 1/2 head green cabbage
                                                                  • Make the pork and beans: Place beans in a pot; add water to cover by 3 inches. Bring to a boil, and cook for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain.
                                                                  • Meanwhile, preheat oven to 300 degrees. Cook bacon in a large Dutch oven over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Season pork shoulder generously with salt and pepper, and sear, skin side down, in Dutch oven until golden, about 5 minutes. Flip, and repeat on opposite side.
                                                                  • Return bacon to Dutch oven, and add drained beans, brown sugar, molasses, ketchup, and 1 tablespoon salt. Add water to cover (about 3 cups). Cover, and bring to a simmer. Transfer to oven, and braise, basting every hour, until beans are thick and syrupy and pork is falling off the bone, about 6 hours.
                                                                  • Meanwhile, make the pickled vegetables: Combine onions and jalapenos in a bowl. Bring cider vinegar, granulated sugar, and 1 teaspoon salt to a simmer in a small saucepan. Cook until sugar dissolves, about 4 minutes. Pour pickling liquid over onions and jalapenos. Let cool.
                                                                  • Transfer pork shoulder to a cutting board. Stir white vinegar into beans. Shred pork using two forks, and return to pot.
                                                                  • Assemble the sandwiches: Serve pork and beans on buns with shredded cabbage and pickled vegetables.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 20
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 6 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The glaze gives a dark sheen to the turkey and lends a rich, caramelized flavor to the chunky gravy. Roasting the turkey on vegetables instead of a rack keeps it moist and adds fragrance to the pan drippings, which are the base of the gravy. For a pretty presentation, garnish the platter with a variety of herbs.

                                                                  Ingredients
                                                                  • Yes No 2 cup thinly sliced onion
                                                                  • Yes No 1 cup sliced carrot
                                                                  • Yes No 1/2 cup thinly sliced celery
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 5 to 6 lb bone in turkey breast
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Preheat oven to 350°.
                                                                  • Combine the onion, carrot, and celery in a roasting pan coated with cooking spray. Add 1 tablespoon soy sauce and 2/3 cup broth; stir to coat. Place turkey breast, skin side up, on vegetables. Sprinkle with pepper and salt. Insert meat thermometer into turkey breast, making sure it does not touch bone. Bake at 350° for 1 hour; baste turkey with 2 tablespoons broth every 30 minutes. Combine 2 tablespoons soy sauce, sherry, and molasses in a small bowl. Bake turkey an additional 45 minutes or until thermometer registers 180°, brushing with sherry mixture every 15 minutes. Place turkey on a platter. Cover turkey loosely with foil; let stand 15 minutes. Do not discard drippings.
                                                                  • Combine the remaining chicken broth and flour, stirring with a whisk until well blended to form a slurry. Drain the onion mixture and drippings into a colander over a bowl, reserving both. Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add the reserved onion mixture to pan; stir in slurry. Bring to a boil; reduce heat and simmer 5 minutes. Serve turkey with gravy.
                                                                  Cuisine:YesNomadeira
                                                                  Yields: 8servings (serving size: 6 ounces turkey and 3 tablespoons gravy)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  For a spicy jalapeño version, add 1 1/2 teaspoons jalapeño chile sauce to the shaker.

                                                                  Ingredients
                                                                  • Yes No wedge lime
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 oz key lime juice
                                                                  • Yes No 1 oz simple syrup
                                                                  • Yes No 1 1/2 oz tequila
                                                                  • Yes No 1/2 oz orange liqueur
                                                                  • Rub rim of a rocks or margarita glass with lime wedge, then dip in coarse salt.
                                                                  • Combine Key lime juice and remaining ingredients in an ice-filled shaker. Shake vigorously, and pour into prepared glass.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 1serving
                                                                  • Prep Time: 8 minutes
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour

                                                                  Light coconut milk works well in this fish stew, and prepared Thai red curry paste, found in most supermarkets, makes it a snap to put together.

                                                                  Ingredients
                                                                  • Yes No 3 cup jasmine rice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large sweet potato (often labeled
                                                                  • Yes No 2 13 1/2 oz cabbage
                                                                  • Yes No 2 tbsp thai red curry paste
                                                                  • Yes No 2 tsp grated lime zest
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 tbsp firmly packed dark brown sugar
                                                                  • Yes No 1 1/2 lb tilapia fillet
                                                                  • Yes No 6 oz fresh spinach leaves
                                                                  • Yes No 1 cup loosely packed basil
                                                                  • Yes No 1 cup loosely packed mint
                                                                  • Yes No lime
                                                                  • Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.
                                                                  • Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.
                                                                  • While sweet potato is cooking, spoon about 1/4 cup from top of coconut milk in each can (the thick opaque layer) and put in a 4- to 5-qt. pot or deep sauté pan. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.
                                                                  • Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.
                                                                  • Meanwhile, cut fish into 1 1/2-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.
                                                                  • Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.
                                                                  • Variations:
                                                                  • Chicken: Substitute boned, skinned breast for the fish. Cut into 1/4- by 1/2- by 2-in. strips to ensure quick cooking.
                                                                  • Pork: Use tenderloin in place of the fish, trimming fat and cutting meat into 1/4-in.-thick strips.
                                                                  • Swap the greens: Try green Swiss chard instead of spinach: Thinly slice stems and steam with sweet potato in step 2; thinly slice the leaves and add with fish in step 5.
                                                                  • Make it bountiful: Add chopped zucchini or other summer squash, green beans, thinly sliced red pepper, or slivered sweet onion to the sweet potato for the last 5 minutes of steaming time.
                                                                  • Switch the starch: Yukon Gold potatoes work nicely in place of sweet potato and have a similar cooking time.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6servings (serving size: 1 1/2 cups of curry and 1 cup of rice)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stew
                                                                  Ingredients
                                                                  • Yes No four 1 3/4 oz packages glass noodles
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 tsp asian sesame oil
                                                                  • Yes No 6 oz sugar snap peas
                                                                  • Yes No 2 small carrot
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 small yellow squash
                                                                  • Yes No 1 small zucchini
                                                                  • Yes No 4 scallion
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp orange juice
                                                                  • In a large bowl of hot water, soak the glass noodles until pliable, about 15 minutes. Drain well, shaking off any excess water. Using kitchen scissors, cut the glass noodles into 4-inch lengths.
                                                                  • In a large nonstick skillet, heat the vegetable oil with the sesame oil. Add the snap peas, carrots, red pepper, red onion, yellow squash, zucchini and scallions and season with salt and pepper. Stir-fry the vegetables over high heat until lightly browned in spots but still crisp-tender, about 3 minutes.
                                                                  • Add the soaked glass noodles to the skillet and stir-fry over high heat until softened, about 2 minutes. Add the rice vinegar and orange juice and continue stir-frying until the glass noodles are translucent, about 2 minutes. Transfer the noodle stir-fry to plates and serve hot.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This salad contains sweet, spicy, nutty, and salty notes. Walnut oil adds the depth; you can substitute extravirgin olive oil--albeit with milder results.

                                                                  Ingredients
                                                                  • Yes No 6 cup salad greens
                                                                  • Yes No 1 cup honeycrisp apple
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 2 tsp whole grain dijon mustard
                                                                  • Yes No 1 1/2 tsp walnut oil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Combine salad greens and apple in a large bowl.
                                                                  • Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to coat.
                                                                  Yields: 4servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 2 750 milliliter sparkling wine
                                                                  • Yes No 1 89 oz orange juice
                                                                  • Yes No 1 46 oz canned pineapple juice
                                                                  • Place ginger in a piece of cheesecloth, and squeeze juice from ginger into a large pitcher; discard cheesecloth and solids. Stir sparkling wine, orange juice, and pineapple juice into ginger juice. Serve over ice.
                                                                  • Note: We recommend Freixenet Spumante for sparkling wine.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 23cups
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 thick cut strip bacon
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 cup black-eyed peas
                                                                  • Yes No 1 15 oz diced tomato in can
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 1 tsp salt
                                                                  • Place bacon in a saucepan and cook over medium heat until just beginning to crisp. Add onion and cook, stirring, until softened, about 5 minutes. Scrape bacon, bacon fat and onion into slow cooker. Add crushed red pepper, peas and 4 cups water and stir to combine. Cover and cook on low until peas are nearly tender, 3 to 4 hours.
                                                                  • Stir in tomatoes, rice and salt. Cover and continue to cook just until rice is tender and has absorbed all liquid, 1 to 1 1/2 hours. Fluff with a fork and serve.
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 hours 30 minutes
                                                                  • Total Time: 5 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup coarsely chopped walnut
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 cup cubed butternut squash
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 oz pancetta
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 1/4 cup arborio rice
                                                                  • Yes No 1/2 cup chardonnay
                                                                  • Yes No 1 1/2 tbsp thyme
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 1 oz cup parmigiano-reggiano cheese
                                                                  • Preheat oven to 400°.
                                                                  • Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.
                                                                  • Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.
                                                                  • Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
                                                                  • Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: about 2/3 cup risotto, 1 1/2 teaspoons cheese, and 1 tablespoon nuts)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  First I?m going to show you an easy recipe for making pesto and then I?ll give you some ideas on how best to use it, instead of just having it with pasta all the time. When it comes to making pesto, you can invest in a good processor if you like, but you can also make it using a pestle and mortar. If you have a blunt blade from your processor then don?t chuck it, but keep it specially for making pesto or marinades where you need to bruise out the flavor, instead of chopping. You may think it?s nice to toast the pine nuts until they?re colored, to give them a nutty taste, but the really good pestos I?ve tasted in Italy just have them very lightly toasted, to give a creaminess rather than a nuttiness. Pesto is normally made with green basil, but purple basil looks good if you can get hold of some. Another way, slightly more American, uses arugula instead of basil ? it?s fragrant and interesting with roasted meats, but I prefer this classic pesto recipe.

                                                                  Ingredients
                                                                  • Yes No a of garlic
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 3 good handfuls of fresh basil
                                                                  • Yes No a of pine nuts, very toasted
                                                                  • Yes No a good of parmesan cheese
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a lemon juice
                                                                  • First I’m going to show you an easy recipe for making pesto and then I’ll give you some ideas on how best to use it, instead of just having it with pasta all the time. When it comes to making pesto, you can invest in a good processor if you like, but you can also make it using a pestle and mortar. If you have a blunt blade from your processor then don’t chuck it, but keep it specially for making pesto or marinades where you need to bruise out the flavor, instead of chopping. You may think it’s nice to toast the pine nuts until they’re colored, to give them a nutty taste, but the really good pestos I’ve tasted in Italy just have them very lightly toasted, to give a creaminess rather than a nuttiness. Pesto is normally made with green basil, but purple basil looks good if you can get hold of some. Another way, slightly more American, uses arugula instead of basil – it’s fragrant and interesting with roasted meats, but I prefer this classic pesto recipe.Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like, but I usually stick to ¹/₂ a clove. Add the pine nuts to the mixture and pound again. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bind
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Ghoriba is a term which refers to a number of Moroccan cookies that are shaped by hand. This recipe is for a classic Moroccan almond ghoriba, or chewy almond macaroon. The instructions call for passing the blanched almonds through a meat grinder to achieve a moist almond paste. If you don't have a grinder, process the almonds as finely as possible with a food processor. Also try Almond Ghoribas with Sliced Almonds.

                                                                  Ingredients
                                                                  • Yes No 500 gram almond
                                                                  • Yes No 250 gram powdered sugar
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 lemon
                                                                  • Yes No vegetable oil
                                                                  • Yes No powdered sugar
                                                                  • Pass the almonds through a meat grinder twice to make an almond paste. Set aside.
                                                                  • Beat the eggs with the powdered sugar for several minutes, or until the mixture turns white. Add the almond paste, butter, vanilla and lemon zest, and mix well by hand to form a stiff dough.
                                                                  • Oil your hands, and shape the dough into one-inch balls. Flatten the balls slightly, and decorate by pressing the tops of the cookie into powdered sugar.
                                                                  • Place the cookies on oiled baking pans, and bake in a 350°F (175°C) for 15 to 20 minutes, or until golden. The cookie should have a slightly crispy crust and a chewy interior.
                                                                  • Coat the hot cookies with additional powdered sugar and transfer to racks to cool. Store the almond ghoriba in airtight containers for up to two weeks, or freeze for up to three months.
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze

                                                                  Prep: 15 min., Cook: 15 min., Bake: 35 min., Stand: 5 min.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb yellow squash
                                                                  • Yes No 1 lb zucchini
                                                                  • Yes No 1 small sweet onion
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 1 cup grated carrot
                                                                  • Yes No 1 10 3/4 oz cream of chicken soup
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 8 oz water chestnut in can
                                                                  • Yes No 2 1/4 cup crushed lay's classic potato chips
                                                                  • Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
                                                                  • Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture.
                                                                  • Sprinkle 1 cup crushed chips in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over crushed chips, and top with remaining chips.
                                                                  • Bake at 350° for 35 minutes or until bubbly and golden, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Deeply browned skin, smoky bacon, fresh herbs, and a liberal splash of rosé make this juicy chicken from Jonathan Waxman, chef-owner of Barbuto, fancy enough for guests but easy enough for a weeknight dinner. (Watch him make a version of it in is My Go-To Dish video for CHOW

                                                                  Ingredients
                                                                  • Yes No 1 chicken
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup diced bacon
                                                                  • Yes No 1 cup rosé wine
                                                                  • Yes No 2 tsp diced sage
                                                                  • Butterfly the chicken by cutting down both sides of the backbone with poultry shears or heavy, sharp scissors and removing the backbone (freeze it to use for stock ). Open the bird, place it skin side up, and press down firmly on it with the palms of your hands to flatten the chicken as much as you can. Pat dry. Rub the chicken with olive oil, then rub salt all over the bird, then rub with pepper.
                                                                  • Line a plate with paper towels and set aside. Place the bacon in an enameled cast-iron casserole or a Dutch oven and cook over medium heat until browned, about 15 minutes. Remove with a slotted spoon to the paper-towel-lined plate to drain.
                                                                  • Carefully add the chicken to the pot, skin side down. Place a foil-wrapped brick (see the “What to buy” note above) on the chicken to press it against the bottom of the hot pan. Cook over medium heat until golden brown, about 15 minutes.
                                                                  • Remove the brick, carefully flip the chicken using tongs, and pour the rosé around the chicken. Let cook uncovered for 10 minutes, then cover and cook until the flesh is no longer pink, the juices run clear when the inner thigh is pierced with a knife, or a meat thermometer inserted into the thickest portion of the thigh reads 160°F to 165°F, about 15 minutes more.
                                                                  • Remove the chicken from the pot and set it on a clean cutting board. Using shears, scissors, or a sharp knife, cut it into 4 or 8 pieces.
                                                                  • Pour the sauce from the pot into a fat separator and discard the fat (alternatively, you can pour the sauce into a bowl and skim off the fat). Pour the strained sauce back into the pot, add the reserved bacon and the herbs, and stir to combine. Add the chicken and stir to coat in the sauce. Serve hot.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 3servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    butterfly
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1kg potatoes
                                                                  • Yes No 1 carrot
                                                                  • Yes No celery
                                                                  • Yes No good cheddar cheese
                                                                  • Yes No 1 lemon
                                                                  • Yes No a fresh red chilli
                                                                  • Yes No 4 sprigs of fresh flat leaf parsley
                                                                  • Yes No salmon fillets
                                                                  • Yes No undyed smoked haddock fillets
                                                                  • Yes No king prawns, raw
                                                                  • Yes No olive oil
                                                                  • Yes No a good of spinach
                                                                  • Yes No a couple of ripe tomatoes
                                                                  • This is a fantastically simple fish pie which doesn’t involve poaching the fish or making a tedious white sauce. Loads of good, fragrant veg are added quickly by grating them in. You can use whatever fish you like, making this as luxurious as you want it to be. If you like your fish pie to be creamy, feel free to add a few tablespoons of crème fraîche to the fish.PS Some of the supermarkets now offer lovely packs of different fish and shellfish for using in fish pies. Keep a look-out, and if you buy one you want it to be about 700–750g in weight for this recipe.To prepare your fish pie• Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the boil • Peel the potatoes and cut into 2cm chunks • Once the water is boiling, add your potatoes and cook for around 12 minutes, until soft (you can stick your knife into them to check) • Meanwhile, get yourself a deep baking tray or earthenware dish and stand a box grater in it • Peel the carrot • Grate the celery, carrot and Cheddar on the coarse side of the grater • Use the fine side of the grater to grate the zest from the lemon • Finely grate or chop your chili • Finely chop the parsley leaves and stalks and add these to the trayTo cook and serve your fish pie• Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns • Squeeze over the juice from the zested lemon (no pips please!), drizzle with olive oil and add a good pinch of salt and pepper • If you want to add any spinach or tomatoes, do it now • Mix everything together really well • By now your potatoes should be cooked, so drain them in a colander and return them to the pan • Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper • Mash until nice and smooth, then spread evenly over the top of the fish and grated veg • Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top • Serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad• from Jamie's Ministry of Food
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    steam

                                                                  This is a cracker of a dish to cook at home. It will really get your taste buds going as it fills the house with the most fantastic smells.

                                                                  Ingredients
                                                                  • Yes No 1 inch 2lb potatoes, and 1 inch
                                                                  • Yes No 4 lemons
                                                                  • Yes No 4¹/₂lb free range organic chicken
                                                                  • Yes No handful a of fresh flat leaf parsley
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No good chorizo sausage
                                                                  • Yes No olive oil
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 cloves of garlic
                                                                  • This is a cracker of a dish to cook at home. It will really get your taste buds going as it fills the house with the most fantastic smells.First preheat your oven to 425°F, then place your potatoes with 2 of your lemons into a small pan of water and boil for 5 minutes. Drain, and then prick the lemons all over with a knife. (The reason for doing this is that you are going to put them inside the chicken and their wonderful juices will be released while cooking. They will burst with flavor and fragrance, and the heat from the lemons will help the chicken to cook quicker from the inside as well as making it taste and smell amazing.) Remove the parsley leaves from the stalks and put to one side. Stuff the chicken with your hot lemons and the parsley stalks. Then season the chicken and the potatoes with a little salt and freshly ground black pepper, and slice your chorizo at an angle, ¹/₄ inch thick.Get yourself an appropriately sized oiled baking pan. Lay the potatoes in the center, then place the chicken on top and sprinkle with the chorizo and a little of your parsley leaves. Drizzle with a little olive oil. Take a piece of wax paper and wet it under a tap so it becomes flexible, then shake it out and lay it over the top of the ingredients in the baking pan, tucking it in snugly so the juices don’t escape. Cook in the preheated oven for around 1 hour 20 minutes.While the chicken and potatoes are cooking you can make what the Italians call gremolata, by finely chopping the zest of your 2 remaining lemons, the parsley leaves and the garlic. Season lightly and toss together to create a really fragrant seasoning-type garnish. Remove the pan fromthe oven, take the chicken out and put to one side to rest. Give the potatoes a shake about and put them back in the oven for a few minutes to crisp up.Carve the chicken and divide between 4 plates, with the potatoes. The potatoes will have taken on the smoky paprika flavor from the chorizo, so if there is any juice left over in the pan, pour every last drop over the plates. When you sprinkle over the gremolata it will hit the hot juice and smell fantastic. You’re going to love this one! An arugula salad goes really well with it.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 thick slice white peasant bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 lb mussel
                                                                  • Yes No 1 1/2 cup sauvignon blanc
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.
                                                                  • In a large, deep pot, heat the 1/4 cup of olive oil. Add the shallot and sliced garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes. Add the mussels and cook, stirring, for 1 minute. Add the wine, cover and steam the mussels until they open, about 5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
                                                                  • Add the butter and parsley to the broth, swirling and shaking the pot until the butter melts. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot. Serve the mussels with the garlic toasts.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This spicy blend of ketchup and mustard pairs well with smoked meats. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No cup apple cider vinegar
                                                                  • Yes No ½ cup prepared yellow mustard
                                                                  • Yes No ½ cup tomato ketchup
                                                                  • Yes No cup dark brown sugar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No ½ tsp black pepper
                                                                  • Yes No ¼ tsp cayenne pepper, ground
                                                                  • Yes No 2 clove garlic
                                                                  • In a bowl, whisk together vinegar, mustard, ketchup, sugar, salt, pepper, cayenne, and garlic.
                                                                  Cuisine:YesNogeorgia

                                                                  Vietnamese and Thai coffees are both made by combining strong brewed coffee with sweet condensed milk. Thai grocery stores sell a ground-coffee mix that contains herbs and chicory. You can brew it as an everyday coffee, with or without the sweetened condensed milk (but that particular type of coffee is delicious sweetened). If you cannot find it, try making this Southeast Asian coffee using espresso. The results will still be delicious. The coffee can be served hot, at room temperature, chilled, or on ice.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sweetened condensed milk
                                                                  • Yes No 4 brewed thai coffee
                                                                  • Add 1 tablespoon of condensed milk to each of four 8-ounce cups or glasses.
                                                                  • In each pour 2 shots of espresso, and stir until the coffee and milk are well combined.
                                                                  • Add a few ice cubes to each serving, if you wish.
                                                                  Cuisine:YesNosoutheast asian
                                                                  Yields: 4drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tbsp diced caper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No salt
                                                                  • Yes No four 1 to 1 1/4 lb striped bass
                                                                  • Yes No 1 lemon
                                                                  • Yes No 4 large rosemary
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Preheat the oven to 425°. In a medium bowl, mix the butter with the capers, lemon juice and parsley and season with salt. Keep at room temperature.
                                                                  • Season the branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the fish with salt.
                                                                  • In a large, nonstick, ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add 2 of the branzino and cook over high heat until the skin is browned and crisp, about 3 minutes per side. Transfer the fish to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of olive oil and 2 stuffed branzino. Roast the fish in the oven for about 10 minutes, until just cooked through.
                                                                  • Serve whole or filleted, passing the caper butter at the table.
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fillet

                                                                  Green tomatoes are simply unripe red tomatoes -- hence their lower sugar content and slightly sour taste. Charring makes them softer and easier to peel. To grill the shrimp use 8-inch wooden skewers, which you'll find in some supermarkets and kitchenware stores.

                                                                  Ingredients
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tbsp grated ginger
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 20 extra large, 1 lb shrimp
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 2 medium green tomato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Soak 20 skewers in a pan of water for 30 minutes.
                                                                  • In a medium bowl, stir together garlic and ginger. Transfer half of the mixture to a large bowl and stir in 2 tablespoons oil. Add the shrimp, toss until evenly coated, and then cover and refrigerate for 30 minutes. Cover remaining garlic-ginger mixture and refrigerate.
                                                                  • Heat grill to hot; lightly oil grates. In a medium bowl toss plum and green tomatoes with remaining tablespoon oil; season with salt and pepper. Grill tomatoes, cut side up, until skins are charred and flesh is tender, 4 to 6 minutes for the plum tomatoes, 8 to 10 minutes for the green tomatoes (if the green tomatoes are very hard, this may take longer). Be careful as you grill, as the juice from the tomatoes and the oil on their surface may cause flare-ups.
                                                                  • When tomatoes are cool enough to handle, remove and discard skins and seeds. Finely chop flesh and add to bowl with reserved garlic-ginger mixture. Add lime juice, jalapeno, sugar, cilantro, and basil.
                                                                  • Season shrimp with salt and pepper. Thread shrimp, lengthwise, onto prepared skewers (going through tail and top of shrimp), one shrimp per skewer. Grill until shrimp are opaque throughout, about 2 minutes per side.
                                                                  • To serve, place skewered shrimp on a platter with a bowl of the relish.
                                                                  Yields: 4
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 avocados
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 16 oz tortilla chips
                                                                  • In a large bowl, combine the avocados, onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir well. Serve with the tortilla chips. Tip: Plan ahead. You can prepare guacamole up to two hours before serving. To keep it from turning brown, cover the bowl with plastic wrap so that the wrap lies directly on the guacamole, with no air in between, then refrigerate.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Minestrone
                                                                   5 m
                                                                  Ingredients
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 1 32 oz low-sodium chicken broth
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 1 15 oz kidney beans in can
                                                                  • Yes No 16 oz frozen green beans
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No one 10 oz frozen spinach
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes. Add the broth, white beans, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until tender, about 3 minutes. Add the salt, pepper, and spinach and stir until wilted. Ladle into bowls and sprinkle with the Parmesan. Serve with the bread.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 4 lb ripe bartlett pears
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1 tbsp green cardamom pods
                                                                  • Yes No 1 tbsp honey
                                                                  • In a large glass or ceramic bowl, toss the pears with the sugar and lemon juice. Cover and refrigerate overnight.
                                                                  • Put a metal spoon in the freezer. Transfer the pears and their liquid to a wide, heavy pot and bring to a boil. Put the crushed cardamom in a tea ball and add it to the pot. Cook the pears over high heat, stirring frequently, until the liquid starts to thicken and the pears become translucent, about 10 minutes. Remove the pot from the heat.
                                                                  • Transfer one-third of the pears to a food processor or a food mill and puree until smooth. Add the puree to the pot. Boil over moderately high heat, stirring, until the jam is very thick, about 5 minutes. To test the jam, drop a small amount on the chilled spoon and freeze for about 30 seconds. When you tilt the spoon, the jam should be thick and run down the spoon slowly. If the jam is runny, cook it for a few minutes longer, then test again. Remove the tea ball and stir in the honey.
                                                                  • Ladle the jam into three clean, 1-pint jars and let cool completely. Tightly close the jars and store the pear jam in the refrigerator for up to 2 months.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 2 ½pints
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir

                                                                  A farinata is a thick porridge, usually made with vegetables, broth, and finely ground corn meal. This is an old Tuscan recipe, and a fine example of frugal Italian country cooking. It supposedly will serve 6-8 as a one-course meal with a tossed salad, though in my experience this estimate is optimistic: expect people to demand seconds. You'll need:

                                                                  Ingredients
                                                                  • Yes No 3 leeks, the white part
                                                                  • Yes No a 500 gram, a lb black kale
                                                                  • Yes No a 250 gram lb dried white beans, in abundant water
                                                                  • Yes No a 1 lb, 400 gram plum tomato in can
                                                                  • Yes No a 400 gram a little finely ground cornmeal
                                                                  • Yes No a 2 oz, 50 gram thick slice pancetta, weighing about 2 ounces
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No a few sage
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No salt and pepper
                                                                  • Cook the beans in abundant water with the sage and the garlic, salting them lightly when they are almost done; the cooking time will be about 2 hours. When they are done, put 3/4 of them through a wire mesh strainer or food mill, and put them in a bowl. While the beans are cooking, remove the thicker, tougher ribs from the kale leaves, rinse the leaves well, and cut them into thin strips. Next, set a flame tamer over your burner, heat the oil in a fairly large pot, add the diced pancetta, and cook, stirring, until it has browned. Add the sliced leeks and continue to cook, stirring often, until the leeks have wilted completely, 3-5 minutes. Add the canned tomatoes, the pureed beans, the whole beans, and the bean broth, and simmer for another 20 minutes. Add the kale and simmer the mixture for another 90 minutes, checking seasoning after about a half hour. When the 90 minutes are up, stir in the cornmeal, adding it in a fine steady stream, and cook, stirring constantly, for about a half hour, adding more boiling water if need be. Serve the farinata with good extravirgin olive oil, a tossed salad, and a zesty young red wine, for example a Chianti Rufina, a Sangiovese di Romagna, or a Valpolicella.
                                                                  Cuisine:YesNotuscan
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 3 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  There's just nothing like the aroma of muffins coming out of the oven first thing in the morning. I just know you'll enjoy this muffin recipe. Want to make these muffins extra special? Serve them with Orange-Cream Cheese Butter.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 1/3 cup flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tbsp poppy seed
                                                                  • Yes No 2 tbsp orange zest
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Heat oven to 400 degrees F. Grease 12 cup muffin pan. Cream butter and sugar. Add egg and sour cream. Combine completely. In separate bowl, combine flour, salt and baking soda. Add to wet mixture. Combine only until ingredients are just moist. Stir in seeds, orange zest and juice. Fill muffin cups 2/3 full. Bake for 17 to 20 minutes. Serve warm with Orange-Cream Cheese Butter.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup marmalade
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 12 2 1/2 lb chicken wings
                                                                  • Preheat oven to 375°F. Line a broiler pan with foil. Mist a roasting rack with cooking spray and place inside pan.
                                                                  • Mix first five ingredients in a blender until smooth.
                                                                  • Place wings and one third of marmalade mixture in a bowl; toss to coat. Arrange wings on prepared rack, skin side down. Bake for 20 minutes.
                                                                  • Turn oven up to 425°F. Turn wings; brush with half of remaining marmalade mixture. Bake for 15 minutes, brush with mixture again and bake until browned, 10 to 15 minutes.
                                                                  Yields: 12wings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No peppers
                                                                  • Yes No peppers
                                                                  • Yes No 2 zucchini
                                                                  • Yes No 1 bulb of fennel
                                                                  • Yes No 1 eggplant
                                                                  • Yes No 8 baby leeks
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No large 1 of fresh basil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 of garlic
                                                                  • Wash all your vegetables. Heat the grill or a griddle pan, put your whole peppers on it, and get them really black on all sides. While still hot, put them in a bowl, cover with plastic wrap and leave to cool.Slice your zucchini lengthwise about 1/4 inch thick and do the same with your fennel, reserving the herby tops. Grill the zucchini and fennel together on the griddle pan for about a minute on each side, or until nicely charred. You don’t want them too black or too raw. Remove to a clean dish towel in one layer, making sure they don’t sit on top of each other, otherwise they will steam and get soggy.Cuttheeggplantacrossintoslices1/2 inchthick.Everynowandagain you get an eggplant that is really seedy — if this happens, it will be bitter and no good, so throw it away and get yourself another one. Grill the eggplant slices, turning them 4 times until nicely marked, then remove to the dish towel.Boil the baby leeks in salted water until they’re just cooked. Then drain, rub with a little olive oil, and grill them quickly until lightly marked.Peel the peppers but don’t hold them under the tap, as all the sweet fantastic flavor will go down the drain. Carefully rub off the black skin, then remove the stalk and seeds and tear the peppers up into large strips. Now put all the vegetables into a large bowl.Take about a quarter of your basil leaves and bash them with a mor- tar and pestle with a good pinch of seasoning until you have a smooth pulp. Add about 8 tablespoons of extra virgin olive oil and the vinegar, to taste. Pour this over the vegetables and toss quickly so that every- thing gets coated in the lovely basil oil, then throw in the remaining whole basil leaves. Slice the garlic really thin to give you a delicate fla- vor and add to the bowl with the fennel tops. Mix everything together, and serve on a large plate at room temperature. Great with any grilled fish or meat, or as part of an antipasti plate with some toasted bruschet- ta and some fresh buffalo mozzarella.
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Crunchy croquettes, a great way to use up leftover mashed potatoes, flatter any meal.

                                                                  Ingredients
                                                                  • Yes No 2 cup mashed potato
                                                                  • Yes No 2 tsp chopped parsley
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup fresh bread crumbs
                                                                  • Yes No vegetable oil
                                                                  • In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
                                                                  • Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Time: 1 hour.

                                                                  Ingredients
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 white onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 small serrano chili pepper
                                                                  • Yes No 1 15 oz canned chopped tomatoes
                                                                  • Yes No 1 1/2 cup reduced sodium chicken broth
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Put rice in a pot and cover with an inch of cold water. Swish around until water is milky; pour off water. Repeat rinsing twice; then drain rice well in a colander and let dry 15 minutes.
                                                                  • Heat oil in a medium saucepan over medium-low heat. Add rice and cook, stirring, 2 minutes; then increase heat to medium and cook until rice starts to turn golden, 6 to 8 minutes, stirring often. Meanwhile, in a blender, purée onion, garlic, chile, and chopped tomatoes.
                                                                  • Add tomato purée to rice, increase heat to high, and cook, stirring, until purée has been mostly absorbed, about 3 minutes (it will bubble and spatter). Stir in chicken broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15 to 20 minutes. Let stand 10 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4cups (4 to 6 servings)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4¹/₂lb free range organic chicken
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 4¹/₂lb potatoes
                                                                  • Yes No 1
                                                                  • Yes No bulb of garlic, cloves
                                                                  • Yes No a of fresh thyme
                                                                  • Yes No olive oil
                                                                  • Yes No a of fresh rosemary sprigs, leavespicked
                                                                  • Yes No slice 8 slices bacon
                                                                  • Roast chicken remains one of our favorite dishes at home, so that’s why I’ve included it in The Top Ten. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelled fantastic and flavored the potatoes.Then when I was draining them I decided to stab the lemon,which hissed out juice and steam,and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you’re ready to start cooking it for lunch or dinner. By doing this, you’ll make the meat really tasty when cooked.Preheat your oven to 375ºF. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsidesget chuffed up and fluffy – this will make them lovely and crispy when they roast.While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with paper towels and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting pan and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked outof it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the center of the potatoes and put the chicken back in. If using the bacon, lay the slices over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when thethigh meat pulls easily away from the bone and the juices run clear.)I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken atthe table. Heaven!
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    parboil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Loosely based on the French 75, a classic cocktail of gin, Champagne, lemon juice, and sugar, this welcoming beverage uses lemonade concentrate as a shortcut. Be sure to allow the concentrate to thaw ahead of time. You'll use almost a whole bottle of Champagne; the rest goes into the dessert. If time allows, you can use a quick simple syrup with lemon juice: Combine 3 tablespoons each of sugar, lemon juice, and water; microwave for 1 minute, and cool.

                                                                  Ingredients
                                                                  • Yes No 1 cup gin
                                                                  • Yes No 1/2 cup frozen lemonade concentrate
                                                                  • Yes No 2 2/3 cup champagne
                                                                  • Yes No tarragon
                                                                  • Combine gin and lemonade concentrate in a pitcher; chill until ready to serve.
                                                                  • Just before serving, add Champagne to gin mixture; stir gently. Garnish with tarragon sprigs, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: about 1/2 cup)
                                                                  • Total Time: 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir

                                                                  It's festive to have your own individual strata, but if you prefer, you can also make this cheesy egg dish in a 9 1/2-inch deep-dish pie plate or 6-cup casserole. Just mix it up the night before and pop it in the oven while everyone is opening gifts

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 slice italian bread
                                                                  • Yes No 5 oz ham
                                                                  • Yes No 3 oz sharp cheddar
                                                                  • Yes No 2 scallion
                                                                  • Beat eggs with milk and pepper until combined in a medium bowl. Stir in remaining ingredients. Cover and let sit overnight, chilled.
                                                                  • Preheat oven to 350F with rack in middle of oven.
                                                                  • Butter a 6-cup standard muffin tin, preferably nonstick. Divide mixture among cups and bake until puffed and lightly golden, about 35 minutes. Cool 5 minutes and serve.`
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 9 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb beet
                                                                  • Yes No 2 thyme
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large fennel bulb
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Preheat the oven to 400°. In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil. Season with salt and pepper. Cover with foil and cook for about 40 minutes, or until tender. Let cool slightly. Discard the thyme.
                                                                  • In a small baking dish, drizzle the fennel wedges with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover with foil and bake for 15 minutes. Uncover and bake for 15 minutes longer, or until tender and lightly browned.
                                                                  • Pour the beet juices into a bowl and whisk in the vinegar. Add the beets, fennel wedges and fronds and season with salt and pepper. Serve warm or at room temperature.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Slow cookers don't brown food, so here we broil the ribs for extra flavor before adding them to the pot. Serve with cornbread and a simple green salad with creamy Italian or ranch dressing.

                                                                  Ingredients
                                                                  • Yes No 2 16 oz pinto beans
                                                                  • Yes No 4 lb country style pork ribs
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 10.5 oz red jalapeño jelly
                                                                  • Yes No 1 18 oz hickory flavored barbecue sauce
                                                                  • Yes No 1 tsp green hot sauce
                                                                  • Place beans in a 5-quart electric slow cooker; set aside.
                                                                  • Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a broiling pan.
                                                                  • Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once. Add ribs to slow cooker, and sprinkle with onion.
                                                                  • Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently.
                                                                  • Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours. Remove ribs. Drain bean mixture, reserving sauce. Skim fat from sauce. Arrange ribs over bean mixture; serve with sauce.
                                                                  • Note: For testing purposes only, we used Kraft Thick 'n Spicy Hickory Smoke Barbecue Sauce and Tabasco Green Pepper Sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoke
                                                                    Equipment:
                                                                  • Yes No
                                                                    kraft
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Kraft
                                                                  • Yes No
                                                                    Tabasco

                                                                  This recipe for pampushki is common in Russia, Ukraine and other parts. Some fry their pampushki, others poach them in stock. Eastern Europeans love to hide food in other foods as is evident here. The basic premise of these dumplings is a potato ball stuffed with something, usually cheese. The rest is up to the imagination of the cook. If frying, bread them, otherwise they'll fall apart in the hot oil. I like to use feta cheese with dill in mine although farmers cheese and chives are more traditional. Enjoy these as a main course, side dish, appetizer or snack. View this larger image. Makes 12 Pampushki

                                                                  Ingredients
                                                                  • Yes No 3/4 lb potato
                                                                  • Yes No 1 cup mashed potato
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 cup feta cheese
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No fine dry bread crumb
                                                                  • Squeeze excess water from grated potatoes. Place in a medium bowl with mashed potatoes, salt and pepper, and mix well. Set aside. In a medium bowl, combine cheese and chives or dill. If using farmers cheese, add 1/4 teaspoon salt. Set aside. Scoop up an egg-sized portion of potatoes and flatten to a circle in the palm of your hand. Place 2 teaspoons cheese in the middle and fold edges over, pinching to seal. Roll into a ball. Repeat with remaining mixtures. Dredge balls in flour, then beaten eggs and finally in breadcrumbs. Let balls dry while you heat oil to 340 degrees in a deep fryer or heavy-bottomed saucepan. Fry for 10 minutes to make sure raw potato is cooked. Drain on paper towels and serve hot. Note: If poaching dumplings in stock or water instead of deep frying, add 1 tablespoon all-purpose flour and 1 egg to the potato mixture. Gently poach the balls for 20 minutes.
                                                                  Cuisine:YesNorussian
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    deep fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 10 min., Bake: 30 min.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz ready to bake frozen puff pastry shells
                                                                  • Yes No 1 qt vanilla ice cream
                                                                  • Yes No brandy caramel sauce
                                                                  • Yes No garnishes, strawberries, fresh mint sprigs
                                                                  • Bake puff pastry shells according to package directions. Remove tops according to package directions after baking. Top each shell evenly with ice cream, and drizzle with warm Brandy-Caramel Sauce. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Pepperidge Farm Puff Pastry Shells.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms
                                                                  Ingredients
                                                                  • Yes No 1 1 lb boneless leg of lamb
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1 tbsp sambal oelek
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Preheat oven to 425°.
                                                                  • To prepare lamb, sprinkle lamb evenly with 3/4 teaspoon salt and pepper. Place lamb on a broiler pan coated with cooking spray. Bake at 425° for 21 minutes or until a thermometer inserted in thickest part of roast registers 120°. Place lamb on a cutting board; let stand at room temperature 10 minutes before slicing.
                                                                  • To prepare sauce, combine sambal oelek and next 4 ingredients (through garlic) with a mortar and pestle; grind into a fine paste. Slowly drizzle oil into sambal mixture, stirring until thoroughly combined. Serve sauce with lamb.
                                                                  Yields: 4servings (serving size: 3 ounces lamb and about 1 tablespoon sauce)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  A Dutch baby is a puffy, baked pancake. A preheated cast-iron skillet enables the batter to start cooking immediately and causes it to puff. Cook the bananas while the Dutch baby is in the oven, so they'll be done at the same time.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/3 cup semisweet chocolate chip
                                                                  • Yes No 3 large firm banana
                                                                  • Yes No 1/2 cup orange liqueur
                                                                  • Yes No 1/2 cup frozen reduced calorie whipped topping
                                                                  • Preheat oven to 450°.
                                                                  • Place a 9-inch cast-iron skillet in a 450° oven for 15 minutes. Combine first 5 ingredients, stirring with a whisk until smooth. Melt 1 tablespoon butter in preheated pan until browned, swirling to evenly coat pan. Add batter; sprinkle evenly with chocolate chips. Bake at 450° for 10 minutes or until puffed and browned.
                                                                  • Cut banana halves in half crosswise. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add bananas; cook 2 minutes on each side or until browned. Add liqueur; simmer 1 minute. Serve with Dutch baby; top with whipped topping.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 1 dutch baby wedge, 2 banana pieces, and about 1 1/2 tablespoons whipped topping)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A Black Russian is an unlikely but thoroughly satisfying blend of vodka and Kahlúa coffee liqueur. This cocktail was created by the barman Gustave Tops, who worked at the Hotel Metropole in Brussels around 1950. He used to make this cocktail for the American ambassador Pearl Mesta, and he probably had no idea that the Black Russian would become a perennial favorite. It goes without saying that any cocktail with “Russian” in its name has vodka as a primary component. If there is one drink that practically every bartender in the world knows, it is the Black Russian. Short of pouring equal shots of vodka and Kahlúa and drinking them, the Black Russian is one of the easiest drinks to mix at home. White and Black Russians are among the few drinks that benefit from the ice melting in them, so serve either in a nice, hefty old-fashioned glass.

                                                                  Ingredients
                                                                  • Yes No 1 oz vodka
                                                                  • Yes No 1 oz kahlúa
                                                                  • Variations:
                                                                  • White Russian: Add 1/2 ounce cream and shake with ice.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 1drink
                                                                  Pico de Gallo
                                                                   15 m
                                                                  Ingredients
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No salt
                                                                  • In a bowl, combine the tomatoes with the red onion, cilantro, jalapeño and lime juice. Season with salt.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2 ½cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  Serve roast beef with all the trimmings for an easy meal rich in flavor. The centerpiece rib roast is presented with potatoes that are ridged with a fork so they can soak up ample pan juices. The potatoes can be boiled, tossed with oil, and refrigerated until needed.

                                                                  Ingredients
                                                                  • Yes No 1 9 to 10 lb rib
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 4 lb medium yukon gold potato
                                                                  • Yes No horseradish cream
                                                                  • Preheat oven to 450 degrees. Remove roast from refrigerator. Whisk oil, flour, 4 teaspoons salt, sugar, and pepper in a small bowl.
                                                                  • Boil potatoes in a large pot of salted water until fork tender, about 10 minutes. Drain. Peel, and halve each potato crosswise. Run tines of fork over rounded side of each half.
                                                                  • Place roast in a roasting pan, ribs side down. Lightly score fat. Rub roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 degrees, and continue to roast, basting frequently with pan juices, for 1 hour more. Add potatoes, tossing to coat. Roast, flipping potatoes and basting meat occasionally, until thickest part registers 135 to 140 degrees on an instant-read thermometer (avoiding the bone) for medium-rare, about 45 minutes more. (Total cooking time should be about 2 hours.) Transfer to a cutting board, reserving pan drippings for Yorkshire pudding; tent with foil, and let rest for at least 20 minutes (or up to 1 hour) before carving. To carve, cut between each rib, then cut each slice into desired portions. Serve with horseradish cream.
                                                                  Cuisine:YesNoyorkshire
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Harissa, the basic seasoning paste of Tunisia, is served with kebabs and couscous, and appears on the table in a small dish. It is also delicious on crusty bread spread with hummus. It is to be used sparingly as a condiment. Harissa is sold ready-made in tubes or small cans; the best comes from Tunisia.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb roasted red pepper
                                                                  • Yes No 1/4 lb fresh hot red chiles
                                                                  • Yes No 1 cup sweet spanish paprika
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/4 cup caraway seed, ground
                                                                  • Combine bell peppers, chiles, paprika, olive oil, garlic cloves, and caraway seed. Purée in the bowl of a food processor until smooth and thick, adding salt to taste. To use as a sauce, whisk 1 tablespoon harissa with 1/4 cup extra-virgin olive oil, 1 tablespoon chopped flat parsley, and enough water to make a pourable sauce.
                                                                  Cuisine:YesNotunisian
                                                                  Yields: 3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop

                                                                  This easy pea soup recipe evokes the flavors of the farmer's market, but is as easy as a trip to your grocer's freezer section. Made in less than twenty minutes, this savory French pea soup can be served hot or chilled, with sliced baguettes, for a distinctive soup course or light meal.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 shallot
                                                                  • Yes No 6 cup frozen peas
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a large saucepan, melt the butter over medium heat and sauté the chopped shallot in the butter until it is tender. Add the peas and water to the pan and bring the mixture to a simmer. Reduce the heat to low, cover, and cook the peas for 10 to 15 minutes, until they are tender.
                                                                  • Puree the soup in a food processor, blender or with an immersion blender until the mixture is smooth. Stir the half and half, salt, and pepper into the soup and heat through. Serve the pea soup hot or chilled.
                                                                  • This French pea soup recipe makes 4 to 6 servings.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 5servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 cup instant polenta
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 2/3 cup powdered sugar
                                                                  • Yes No 1/8 tsp baking powder
                                                                  • Yes No pinch salt
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 3 tbsp vegetable shortening
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp poppy seed
                                                                  • Yes No 2 pint boysenberry
                                                                  • In a food processor, combine the polenta, 3/4 cup of flour, confectioners' sugar, baking powder and salt and pulse to blend. Add the butter, shortening and lemon zest and pulse until the mixture resembles coarse sand. Add the egg and poppy seeds and pulse just until the dough forms a ball. Pat the dough into a disk and wrap in plastic; refrigerate for at least 1 hour, or until firm.
                                                                  • Preheat the oven to 350°. Generously flour a work surface and rolling pin. Roll out the dough 1/8 inch thick. Using a floured 2 1/4-inch round biscuit cutter, stamp out 28 cookies as close together as possible. Gather the dough scraps together and gently reroll the dough, then stamp out 4 more cookies. Carefully transfer the cookies to 2 ungreased baking sheets.
                                                                  • Bake the cookies on the upper and lower racks of the oven for 18 minutes, or until golden; shift the pans from top to bottom and front to back halfway through baking to ensure even browning. Let the cookies cool on the baking sheets.
                                                                  • To form the sandwiches, scoop about 1/4 cup of the softened sorbet onto each of 16 cookies. Top the sorbet with the remaining cookies, pressing lightly to help evenly spread the sorbet. Set the sandwiches on a baking sheet and freeze for about 1 hour, or until the sorbet is firm.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 16sandwiches
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 2 8 oz refrigerated crescent rolls
                                                                  • Yes No 1 8 oz cheddar cheese
                                                                  • Yes No 1 16 oz cocktail franks
                                                                  • Yes No 1/2 cup barbecue sauce
                                                                  • Unroll crescent roll dough (do not separate into triangles), and cut into 32 (1-inch-wide) strips.
                                                                  • Cut block of cheese lengthwise to make 2 rectangular blocks; slice each block into 16 slices.
                                                                  • Place 1 cocktail frank and 1 cheese slice on each dough strip, and roll up tightly, pinching seams to seal.
                                                                  • Place rollups on an aluminum foil-lined baking sheet; bake at 375° for 12 to 15 minutes or until golden. Serve immediately with barbecue sauce.
                                                                  • NOTE: For testing purposes only, we used Bryan Cocktail Smokies for cocktail franks.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 32rollups
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A traditional muffuletta (or muffaletta) is usually piled with capicola, salami, and mortadella, but arguably the most important ingredient is the olive salad. Packed with tons of briny olive salad, our vegetarian version of the sandwich is short on meat but not on flavor. Game plan: The olive salad can be made up to 4 hours in advance and refrigerated in a covered container.

                                                                  Ingredients
                                                                  • Yes No 1 cup pitted mixed olives
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 roasted red pepper
                                                                  • Yes No 3/4 cup coarsely chopped marinated artichoke hearts
                                                                  • Yes No 3/4 cup and pepperoncini
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 medium portobello mushroom
                                                                  • Yes No 4 tsp balsamic vinegar
                                                                  • Yes No 1 1 lb ciabatta, insides, and toasted
                                                                  • Yes No 4 thin slice provolone cheese
                                                                    For the olive salad:
                                                                  • Place all ingredients in a medium bowl and mix to combine. Season with freshly ground black pepper and set aside.
                                                                    For the sandwich:
                                                                  • Place a fine mesh strainer over a medium bowl and put red peppers, artichokes, and pepperoncini in the strainer. Press lightly on the vegetables to extract any liquid; set aside.
                                                                  • Heat oil in a large frying pan over medium-high heat until shimmering. Place mushrooms in the pan and season with salt and freshly ground black pepper. Cook, undisturbed, until mushrooms are golden brown on the bottom, about 3 minutes. Flip and cook until mushrooms are soft and golden brown on the other side, about 4 minutes more. Drizzle vinegar over mushrooms and cook until vinegar has been absorbed, about 1 minute. Remove from heat and set aside.
                                                                  • Lay the bottom half of the bread on a clean work surface and evenly distribute all of the reserved olive salad. Spread mushrooms evenly over olive salad and top with cheese slices. Press lightly on the reserved red peppers, artichokes, and pepperoncini in the strainer to extract any additional liquid, then distribute evenly over the cheese. Cover with top half of the bread and press down firmly to compact the sandwich. Slice into 4 to 6 sections and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Often used as a cold remedy, a hot toddy is at once delicious and invigorating. This take on the classic receives a boost of flavor from honey liqueur and apple brandy, for a toddy that’s sure to leave everyone warm and a bit toasty. What to buy: Bärenjäger Honey Liqueur is a German classic. A unique blend of highland honey and fine spirits, it can be found at a well-stocked liquor store or online. If you can’t find it, high-quality clover honey can be substituted. A general apple brandy can also be used in place of the Calvados, but we prefer the full-bodied flavor of Bärenjäger and Calvados. This recipe was featured as part of our Winter Cabin Fever story.

                                                                  Ingredients
                                                                  • Yes No 1 oz calvados
                                                                  • Yes No 1 oz high quality clover honey
                                                                  • Yes No 4 oz water
                                                                  • Yes No dash nutmeg
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 wedge lemon
                                                                  • Pour Calvados and liqueur into a heatproof glass.
                                                                  • Add water and nutmeg and stir with a cinnamon stick or bar spoon. Float lemon wedge on top and serve.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 1 6 lb bone in leg of lamb
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup plain 2% reduced fat greek yogurt
                                                                  • Yes No 1/4 cup diced english cucumber
                                                                  • Yes No 1/4 cup diced plum tomato
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 garlic clove
                                                                  • Combine first 5 ingredients in a small bowl. Cut 20 (3/4-inch-deep) slits in lamb. Press 1 garlic half into each slit. Rub lamb with lemon mixture. Cover and marinate in refrigerator at least 5 hours.
                                                                  • Preheat oven to 450°.
                                                                  • Sprinkle lamb with 1 teaspoon salt and pepper. Place lamb on a wire rack coated with cooking spray; place rack in a roasting pan. Let stand at room temperature 20 minutes. Bake lamb at 450° for 20 minutes.
                                                                  • Reduce oven temperature to 375° (do not remove lamb).
                                                                  • Bake an additional 55 minutes or until a thermometer inserted in thickest portion registers 130°. Let stand for 15 minutes; cut across the grain into slices.
                                                                  • Combine yogurt and remaining ingredients in a medium bowl. Serve with lamb.
                                                                  Yields: 16servings (serving size: 3 ounces lamb and about 1 tablespoon sauce)
                                                                  • Total Time: 7 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Chocolate with cocoa nibs adds an ingenious twist to the classic chocolate chip cookie.

                                                                  Ingredients
                                                                  • Yes No two 3 oz milk chocolate bars
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Finely chop chocolate bars. In a medium bowl, whisk the flour, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed, then fold in the chopped chocolate. Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate for 15 minutes.
                                                                  • Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out each piece of dough 1/8-inch thick. Using a 2-inch biscuit cutter, stamp out rounds as close together as possible. Arrange the rounds on large baking sheets, about 1 inch apart. Gather the scraps and reroll, cutting out more cookies.
                                                                  • Bake the cookies in batches for about 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 78cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll

                                                                  Try one of our ball cookie variations: Chocolate-Dipped Ball Cookies Peppermint Ball Cookies

                                                                  Ingredients
                                                                  • Yes No 1/2 chocolate dough
                                                                  • Yes No 1/2 cup sanding sugar
                                                                  • To marbelize dough, roll out a 1/2-inch-thick rope of Chocolate Dough. Roll out a 1/2-inch-thick rope of Vanilla Dough. Pinch off a 3/4-inch piece from each rope. Roll together into 1 ball, then roll in sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
                                                                  • Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes. Let cool completely.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No good quality sausages
                                                                  • Yes No 1 onion
                                                                  • Yes No pepper
                                                                  • Yes No pepper
                                                                  • Yes No pepper
                                                                  • Yes No celery, and, yellow leaves
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No 1–2 fresh red chillies
                                                                  • Yes No 10 sprigs of fresh thyme
                                                                  • Yes No 1 tsp 1 teaspoon paprika
                                                                  • Yes No 1 tsp 1 teaspoon cayenne pepper
                                                                  • Yes No 3 tbsp 2–3 tablespoons plain flour
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No chicken stock
                                                                  • Yes No 1 x tin of chopped tomatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No cooked long grain rice
                                                                  • Yes No 3 spring onions
                                                                  • Yes No small a of fresh curly parsley
                                                                  • In the UK we love our bangers and mash, don’t we, and you’ll find that this dish is fairly similar but with rice and Louisiana gravy. It pushes similar buttons, and it has the added advantage of extra spices, and it also reminds me of a kinda Italian peperonata. But, let’s be honest, beautiful sausages in a lovely stew are a winning combo in any country. In the spirit of Cajun cooking, this is a simple one-pan dish, perfect whether you’re at home or cooking outdoors. Give this a try and you’ll love it.Put a splash of olive oil in a pan and let it get hot. Add your sausages and let them cook away so they brown nicely on all sides. Once golden and crisp, take them out of the pan and put them on a plate to rest. Depending on your sausages, there may be a lot of fat left behind in the pan. You only want to keep about 4 tablespoons of it in the pan, so carefully pour any extra away. If you don’t have enough, just add a splash more olive oil.Add your onion, peppers and celery to the fat and fry on a medium heat for 10 to 12 minutes, stirring occasionally, until softened. Stir in your garlic, chilli, thyme and spices and fry for another minute or two. Stir in your flour and vinegar, and after a couple of minutes add your browned sausages, chicken stock and tinned tomatoes, using a wooden spoon to break them up a little. Season with a nice big pinch of salt and pepper, stir, then bring to the boil and let it tick away for 15 minutes or so until you have a thick and delicious gravy.Serve with a hearty spoonful of rice on the side and sprinkle over some sliced spring onion, chopped parsley and any reserved celery leaves. Really tasty stuff!PS: I’ve also stirred chopped up pieces of cooked chicken, quail and smoky bacon through this with great results!Wine suggestion:Argentinian red – a Malbec from MendozaFind out more about Jamie’s American Road Trip tv show and Jamie’s America Book
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This quick-cured fish tastes like a milder version of pickled herring.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb american mackerel
                                                                  • Yes No 4 1/2 tbsp white wine vinegar
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp pickling spice
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 1/2 cup roasted red pepper
                                                                  • Yes No 1 1/2 qts, salad mix
                                                                  • Clean and fillet fish (steps 1 through 3 of "You Found the Fish," below). Put in a shallow 8- or 9-in. glass baking dish.
                                                                  • Combine 3 tbsp. vinegar, the lemon juice, 1 tsp. salt, and 1/4 cup water in a cup. Pour over fish. Chill, covered, 2 hours.
                                                                  • Combine remaining 1 1/2 tbsp. vinegar, 1/2 tsp. salt, the oil, and pickling spice in a large bowl. Set dressing aside.
                                                                  • Simmer potatoes in a small saucepan with water to cover until tender when pierced, 10 to 15 minutes. Drain, let cool briefly, then quarter and return to pan. Mix gently with half the dressing and let cool.
                                                                  • Add peppers to remaining dressing and let stand until ready to serve.
                                                                  • Drain fish and cut into 1 1/2-in. pieces. Mix gently with pepper mixture. Add salad mix and potatoes and toss to coat.
                                                                  • You Found the Fish--Now What? Some markets will clean them for you, but if not, you can do it yourself easily enough--it just takes a little practice.
                                                                  • SCALE AND CUT. Scrape off the scales gently with fingertips. Cut through both sides of belly 1/4 in. from edge, from collar to tail.
                                                                  • CLEAN. Pull out the guts; rinse the fish inside and out. Snip off fins.
                                                                  • FILLET (RAW). Score fish all the way around collar just to the bone. Slide your index finger into cut on one side of collar and your middle finger into the other side. Slide your fingers along spine to tail, pulling fillets free. Cut off tail and pull out any remaining bones.
                                                                  • FILLET (COOKED). Make 3 cuts through flesh to bones: along the length of the spine (to one side of it), at collar, and just above tail. Slide knife under fillet to free it from spine, and lift it off. Pull up tail and lift off spine and head to free bottom fillet. Pull out any remaining bones.
                                                                  • Note: Find these little fish at some grocery stores, fish markets (you might need to order them), and Asian markets. If you live near a coastal town, head to the docks-fresh anchovies and smelt are often sold as bait. Look for fish with bright eyes, shiny skin, and a mild aroma. They're very perishable, so plan to cook them the same day.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4as a main dish
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook

                                                                  Thin linguini with sheep's cheese and black pepper makes a simple, flavorful weeknight meal. The recipe comes from chef Mario Batali.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp coarse salt
                                                                  • Yes No 1 lb fine linguine
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 1/2 cup grated cacio di roma cheese
                                                                  • Yes No 1 1/2 cup grated pecorino romano cheese
                                                                  • Yes No 3 tbsp black pepper
                                                                  • Fill a large pot with 24 cups water; bring to a boil over high heat. Add salt and return to a boil; add pasta and cook until al dente, 1 minute less than suggested on the package directions.
                                                                  • Meanwhile, in a large skillet, heat 1/4 cup olive oil and butter over low heat until butter is just melted. Turn off heat.
                                                                  • When pasta is finished cooking, turn heat back on under skillet and add 1/2 cup pasta cooking water; bring to a boil. Add a small handful of cheese to skillet and let melt.
                                                                  • Drain pasta, reserving some of the cooking liquid. Add pasta to skillet along with pepper and toss, using tongs, to combine; add 1/2 cup reserved pasta cooking liquid.
                                                                  • Add remaining cheese to skillet and remove from heat; let melt on top of pasta and toss to combine. Drizzle with remaining 2 tablespoons olive oil; toss, adding additional pasta cooking liquid, until pasta is well coated. Serve immediately with additional pecorino and pepper.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Add steamed brown rice and simply cooked greens for a healthy supper. Prep and Cook Time: 25 minutes. Notes: Aluminum foil may be used in place of parchment, but parchment creates an elegant presentation and can even puff up while cooking. Thin fillets like sole cook in 15 minutes. For thicker cuts, add 5 minutes for every 1/2 in. of thickness over 3/4 in.

                                                                  Ingredients
                                                                  • Yes No 4 fillets petrale sole
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp grated ginger
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 3 scallion
                                                                  • Preheat oven to 350°. Fold 4 pieces of parchment paper (12 by 14 in. each) in half to form 7- by 12-in. rectangles and cut them into half-heart shapes as large as the paper allows. Unfold into hearts. Place a fish fillet to one side of center of each heart and sprinkle with 1/4 of the salt. Spread each fillet with 1/4 of the ginger. Drizzle with 1/4 of the sesame oil and top with 1/4 of the green onions. Fold papers over fillets and crimp edges to close (see "How to Make a Parchment Packet," below).
                                                                  • Put packets on a baking sheet and bake 15 minutes, or until the fish is opaque and flakes easily in the center; if necessary, cook 5 minutes more. Serve hot.
                                                                  • How to Make a Parchment Packet: The key to cooking en papillote starts with the shape of the paper. Fold a piece of parchment paper, about 2 1/2 times the size of what you'll be cooking, in half and cut it into a half-heart shape. Unfold, fill one half with the ingredients, and fold the other half over to enclose. Starting at the top of the heart in the center of the dip, fold about 1/4 in. of the edge toward the center and start rolling this "hem" around the edge, crimping the roll as you seal it. When the roll reaches the bottom tip of the heart, twist to seal. When using aluminum foil, simply fold foil over contents and crimp edges to seal.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    en papillote
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    foil

                                                                  This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips. This recipe first appeared in our October 2011 issue along with Beth Kracklauer's story, "Butchers' Banquet".

                                                                  Ingredients
                                                                  • Yes No 8 oz brussels sprout
                                                                  • Yes No 6 medium carrot
                                                                  • Yes No 3 medium parsnip
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lb russet potato
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No ¼ cup heavy whipping cream
                                                                  • Yes No 3 tbsp diced chives
                                                                  • Heat oven to 400°. Place Brussels sprouts, carrots, and parsnips on a foil-lined baking sheet; toss with 4 tbsp. oil and salt and pepper. Bake until tender, about 25 minutes; let cool.
                                                                  • Put potatoes in a 4-qt. saucepan; cover with salted water. Bring to a boil; cook until tender, about 20 minutes. Drain potatoes; set aside. Return pan to heat with 2 tbsp. butter; add onion, and cook until soft, 8–10 minutes. Remove from heat; add potatoes, cream, chives, and salt and pepper; mash until smooth, then stir in roasted vegetables.
                                                                  • Heat remaining oil and butter in a 12" skillet over medium-high heat. Add vegetable mixture; cook, flipping once, until browned, 18–20 minutes.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Pair these spuds with a green salad. We tested this recipe with hot-smoked salmon fillets, but the canned variety will work fine.

                                                                  Ingredients
                                                                  • Yes No 4 large baking potato
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1/3 cup non-fat milk
                                                                  • Yes No 3 1/2 tbsp butter
                                                                  • Yes No 3 tbsp prepared horseradish
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 4.5 oz hot smoked salmon
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Preheat oven to 450°.
                                                                  • Bake potatoes at 450° for 50 minutes or until done; cool slightly.
                                                                  • Reduce oven temperature to 400°.
                                                                  • Cut each potato in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onions, and next 7 ingredients (through salmon) in a large bowl, stirring until blended. Spoon potato mixture into shells. Sprinkle cheese evenly over potatoes. Bake at 400° for 15 minutes or until thoroughly heated.
                                                                  Yields: 4servings (serving size: 1 potato)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle

                                                                  make ahead Place these moist little brownie bites in candy cups for gift giving. Prep: 50 min.; Other: 30 min.

                                                                  Ingredients
                                                                  • Yes No 2 mini, 11 oz, little prebaked brownies
                                                                  • Yes No 1/3 cup seedless raspberry jam
                                                                  • Yes No 1 tbsp raspberry liqueur
                                                                  • Yes No 1 15 oz pourable milk chocolate frosting
                                                                  • Yes No 1/2 cup white chocolate morsels
                                                                  • Place brownies on a wire rack set over a baking sheet.
                                                                  • Microwave jam in a glass measuring cup on HIGH 10 to 15 seconds or just until slightly melted; stir until smooth. Stir in liqueur, if desired. Pour a small amount of jam into a flavor injector; inject each brownie through the side with a small amount of jam. Refill injector as needed until all brownies are filled.
                                                                  • Microwave pourable frosting in original container on HIGH 20 seconds. Pour or spoon frosting over brownies. If additional frosting is needed, scrape off excess frosting from baking sheet, and reheat.
                                                                  • Microwave white chocolate morsels in a glass measuring cup on HIGH 1 minute or until melted, stirring after 30 seconds. Place white chocolate in a zip-top freezer bag. Snip a tiny hole in 1 corner of bag; drizzle melted white chocolate over brownies. Chill brownies 30 minutes or until chocolate is firm.
                                                                  • Note: Look for plastic flavor injectors in the kitchen gadget section at Wal-Mart.
                                                                  Yields: 30petits fours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    betty crocker
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Betty Crocker
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Minute

                                                                  Authentic grenadine syrup is made from pomegranate juice sweetened with sugar and flavored with a few drops of lemon juice and orange-flower water (as opposed to corn syrup and red dye). Once you taste the real deal in, say, a Mary Pickford, you’ll never go back to the Shirley Temple cocktail mixer of your youth. This recipe was featured as part of our DIY

                                                                  Ingredients
                                                                  • Yes No 1 cup pomegranate juice, no sugar added
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 tsp lemon juice
                                                                  • Yes No 2 drop orange flower water
                                                                  • Heat pomegranate juice in a small saucepan over medium heat until steam rises from the surface and a few bubbles have formed around the perimeter of the pan, about 5 minutes. (Do not boil.) Remove from heat.
                                                                  • Add sugar and stir until it has dissolved and the liquid is no longer cloudy, about 5 minutes.
                                                                  • Stir in lemon juice and orange-flower water and let the syrup cool to room temperature, about 40 minutes. Transfer to a container with a tightfitting lid and refrigerate for up to 1 month.
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  You won't need encouragement to eat your veggies when you serve this hearty, nutty dip with a variety of crisp vegetables such as jicama, bell pepper strips, steamed sugar snap peas, and carrot sticks.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup frozen edamame
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp chili garlic sauce
                                                                  • Yes No 1 16 oz canned cannellini bean
                                                                  • Place all ingredients in a food processor, and process until smooth. Serve immediately, or cover and chill.
                                                                  Yields: 2 ½cups (serving size: about 3 tablespoons edamame mixture)