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                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 24 large asparagus stalks
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1 tbsp minced tarragon
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No four 6 oz center cut skinless salmon fillets
                                                                  • Yes No 1/2 lb miner's lettuce, pieces
                                                                  • Bring a large, deep skillet of salted water to a boil. Add the asparagus stalks and cook until tender, about 4 minutes. Using tongs, transfer the asparagus to a platter; reserve the water in the skillet.
                                                                  • In a small bowl, whisk the lemon juice with the olive oil, shallot, tarragon and Dijon mustard and season with salt and pepper.
                                                                  • Season the salmon fillets with salt and pepper. Make four long cuts in each strip of lemon zest to make a fan. Place a lemon zest fan on each salmon fillet; place each fillet in a small, resealable freezer-safe plastic bag and seal, pressing out the air. Bring the water in the skillet to a simmer. Add the salmon in the bags and poach at a gentle simmer until just cooked through, about 10 minutes.
                                                                  • Meanwhile, in a large bowl, toss the lettuce pieces with half of the vinaigrette. Spread the lettuce on plates, top with the asparagus and drizzle with some of the vinaigrette. Remove the salmon from the bags and arrange over the asparagus; discard the zest. Drizzle the salmon with the remaining vinaigrette and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Rachel Graville created this licoricey, Asian-inflected jerky after drinking a Manhattan Special soda, a fizzy, coffee-flavored drink created in 1895.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup brewed strong coffee
                                                                  • Yes No 1 1/2 cup Coca-Cola
                                                                  • Yes No 2 whole star anise
                                                                  • Yes No 2 cup soy sauce
                                                                  • Yes No 1/2 cup asian fish sauce
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 2 1 1/2 inch thick lb bottom round
                                                                  • MAKE THE MARINADE: In a saucepan, boil the coffee, Coca-Cola and star anise until reduced by half, 10 minutes; pour into a large bowl and let cool to room temperature, stirring often. Add the soy sauce, fish sauce, lime juice and sambal oelek and stir well.
                                                                  • PREPARE THE MEAT: Cut the meat into 1/4-inch-thick slices, either with or against the grain.
                                                                  • MARINATE THE MEAT: Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.
                                                                  • DRY THE MEAT: Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.
                                                                  Cuisine:YesNoasian
                                                                  Yields: ¾pound
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 10 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    oelek
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Oelek

                                                                  This regional Mexican favorite from the city of Puebla comes with a variety of fillings; our favorite is the breaded veal cutlet known as milanesa. This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velázquez de León's article South of the Border.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup bread crumb
                                                                  • Yes No 4 ¼ veal cutlets
                                                                  • Yes No salt and pepper
                                                                  • Yes No ¼ cup canola oil
                                                                  • Yes No 4 round rolls
                                                                  • Yes No 2 avocados, pitted
                                                                  • Yes No 12 oz mozzarella cheese
                                                                  • Yes No 8 thin slice yellow onion
                                                                  • Yes No 8 chipotle chiles in adobo
                                                                  • Place flour, eggs, and bread crumbs in three separate shallow dishes. Season veal with salt and pepper, and coat with flour, shaking off excess. Dip in eggs, then dredge in bread crumbs. Set aside.
                                                                  • Heat oil in a 12″ skillet over medium-high heat, and cook veal cutlets, turning once, until golden brown on both sides, about 6 minutes. Using tongs, transfer to paper towels to drain.
                                                                  • Place 1 veal cutlet on the bottom half of each roll and top with half an avocado, 3 oz. cheese, 2 slices onion, and ¼ of the chipotle sauce. Cover with top bun. See Seven Latin American Sandwiches in the Gallery »
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This smoothie of cucumber and blueberries is brimming with antioxidants. It makes a great start to any day for breakfast or a midmorning snack.

                                                                  Ingredients
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 1 cup frozen blueberry
                                                                  • Yes No 1 cup pear juice
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Blend cucumber, blueberries, juice, and yogurt.
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 lb blueberry
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No pinch salt
                                                                  • In a medium saucepan, mix the blueberries with the sugar. Cook over moderate heat until the blueberries begin to burst, about 5 minutes. Remove from the heat. Transfer 1/2 cup of the blueberries to a blender and puree; scrape the puree back into the sauce. Stir in the lemon juice and salt and serve the sauce warm.
                                                                  Yields: 2 ¼cups
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Loaded with chocolate hunks and peppermint candies, slathered in a decadent chocolate ganache, and decorated with classic Christmas candies, this cheesecake is a "must-make" for the holidays.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chocolate wafer cookie crumbs
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 4 8 oz cream cheese
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 chunk cup semisweet chocolate
                                                                  • Yes No 1/2 cup coarsely crushed hard peppermint candies
                                                                  • Yes No 3/4 cup whipping cream
                                                                  • Yes No 1 1/2 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No 65 5 small garnishes, 65 soft peppermint sticks, and peppermint bark
                                                                  • Combine first 3 ingredients; stir well. Press mixture firmly on bottom of a lightly greased 9" springform pan. Bake at 325° for 14 minutes; let cool.
                                                                  • Beat cream cheese at medium-high speed with an electric mixer until creamy. Gradually add sweetened condensed milk, beating just until blended. Add 1/3 cup whipping cream and next 3 ingredients, beating just until blended. Add eggs, 1 at a time, beating just until yellow disappears. Stir in chocolate chunks and crushed candies.
                                                                  • Pour batter into baked crust. Bake at 325° for 52 to 55 minutes or until edges are set and center is almost set. Turn off oven. Immediately run a knife around edge of pan, releasing sides. With oven door slightly open, let cheesecake stand in oven 1 hour. Remove from oven; cool completely on a wire rack. Cover and chill 8 hours. Remove sides and bottom of pan; place cheesecake on a serving plate.
                                                                  • Pour 3/4 cup whipping cream into a microwave-safe bowl. Microwave at HIGH 1 minute or until hot. Add 1 1/2 cups semisweet morsels; stir until chocolate melts and mixture is smooth. Pour ganache over chilled cheesecake, allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula. Let stand 10 minutes before garnishing. Store in refrigerator.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    semisweet morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Minute

                                                                  This spicy confection is topped with a rich cream cheese frosting. In place of a traditional lemon sauce, a dollop of Lemon Curd adds the finishing touch.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 2/3 cup non-fat milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 2 oz cup fat-free cream cheese
                                                                  • Yes No 1/4 2 oz cup less fat cream cheese
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 3/4 cup powdered sugar
                                                                  • Yes No 1/3 cup lemon curd
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cloves) in a medium bowl. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
                                                                  • To prepare frosting, place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Spread frosting evenly over top of cake. Top each serving with Lemon Curd.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12servings (serving size: 1 cake piece and about 1 1/2 teaspoons curd)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Traditionally gumbo starts with a roux—a mixture of flour and fat that's cooked slowly until browned. In this crawfish gumbo, named for a small town in Louisiana, you brown the flour in the oven. This technique provides a deep, nutty flavor without the fat.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1 1/2 cup sliced okra pods
                                                                  • Yes No 1/4 cup diced green bell pepper
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/4 cup chopped celery leaves
                                                                  • Yes No 2 tbsp all that jazz seasoning
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1 14.5 oz stewed tomatoes in can
                                                                  • Yes No 2 cup crawfish tail meat
                                                                  • Yes No 1 lump cup crabmeat
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 6 cup cooked rice
                                                                  • Yes No parsley
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a 9-inch pie plate; bake at 350° for 45 minutes or until lightly browned, stirring frequently. Cool on a wire rack.
                                                                  • Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 4 minutes. Stir in browned flour; cook 1 minute, stirring constantly. Gradually stir in water and next 8 ingredients (water through tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
                                                                  • Stir in crawfish, crabmeat, and hot sauce. Bring to a boil; reduce heat, and simmer 25 minutes. Serve gumbo with rice; sprinkle with parsley, if desired.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 8servings (serving size: 1 1/3 cups gumbo and 3/4 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This dessert is for those at the table who want just a little something sweet. Store truffles in an airtight container for up to five days.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup pitted dates
                                                                  • Yes No 2 cup slivered almond
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 1 cup unsweetened shredded coconut
                                                                  • Place first 5 ingredients in a food processor. Process 45 seconds, scraping down sides as needed, or until mixture forms a thick paste.
                                                                  • Place coconut in a shallow bowl. Shape the almond mixture into 36 (1-inch) balls. Roll balls in toasted coconut.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 18servings (serving size: 2 truffles)
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup diced almond
                                                                  • Yes No 1 tbsp finely grated lemon zest
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No basic brittle
                                                                  • Coat a 12-by-17-inch
                                                                  • rimmed baking sheet with
                                                                  • cooking spray. Bring sugar
                                                                  • and corn syrup to a boil in a
                                                                  • medium saucepan, stirring
                                                                  • and brushing down sides with
                                                                  • a wet pastry brush to prevent
                                                                  • sugar crystals from forming,
                                                                  • until sugar dissolves. Cook,
                                                                  • swirling occasionally, until
                                                                  • mixture just starts to turn golden
                                                                  • around edge.
                                                                  • Stir in mix-ins. Cook, stirring
                                                                  • occasionally, until mixture
                                                                  • is pale amber, about
                                                                  • minutes. Pour onto baking
                                                                  • sheet without spreading.
                                                                  • Let cool. Break into pieces.
                                                                  Yields: 1sheet (about 9 by 11 inches)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/3 oz frozen gin
                                                                  • Yes No 1 oz sweet
                                                                  • Yes No 1 orange
                                                                  • Fill a rocks glass with ice. Add the gin, vermouth and Campari and stir well. Garnish with the orange wheel.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir

                                                                  A popular dessert at Chinese restaurants, mango pudding is more similar in texture to a pot de crème than a traditional egg custard. This recipe, passed down from my mother, is creamy, with bright mango flavor. Game plan: If you want to substitute fresh mangoes for frozen, 3 medium mangoes peeled and cut into large chunks will yield about one pound. This recipe was featured as part of our Chinese New Year Dishes for Valentine’s Day photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 chunk lb frozen mango chunks
                                                                  • Yes No 2 1/4 oz unflavored gelatin
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tsp lime juice
                                                                  • Place 8 (6-ounce) ramekins on a baking sheet; set aside.
                                                                  • Place 3/4 cup of the water and 1/2 cup of the sugar in a small saucepan over high heat. Stir until sugar is dissolved and mixture is boiling, about 3 minutes. Remove from heat.
                                                                  • Place mango in a blender, pour in sugar mixture, and blend on medium-high until very smooth, about 1 minute. Pour through a fine mesh strainer set over a medium bowl and, using a rubber spatula, work the mixture through the strainer, discarding any pulp or stringy fibers. Measure 2 cups of the purée (reserve any extra purée for another use); set aside.
                                                                  • Place 1 1/4 cups of the remaining water in a small saucepan over high heat and bring to a boil.
                                                                  • Meanwhile, place the remaining 3/4 cup sugar, gelatin, and salt in a large mixing bowl, add remaining 1/2 cup water, and whisk to incorporate, about 30 seconds. Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.
                                                                  • Add the 2 cups of mango purée, cream, and lime juice and whisk until evenly combined. Divide the mixture evenly among the ramekins and refrigerate until set, at least 2 hours.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Spaghetti Bolognese
                                                                   2 h 15 m

                                                                  Despite having being spoiled for choice when it comes to multicultural foods, Australians love their spaghetti Bolognese. Spag bol is a classic. It's pretty simple to prepare, it's budget-friendly, it freezes well and it's versatile. If you don't have any pasta handy, simply put the Bolognese sauce in some ramekins, top with mashed potato, bake and serve it up as shepherd's pie. This particular spaghetti Bolognese recipe takes two hours to cook - so put it on, enjoy a glass of wine and relax while the sauce simmers away.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1/4 tsp dried chili flakes
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 celery stick
                                                                  • Yes No 3 rashers of bacon
                                                                  • Yes No 250 gram lean ground beef
                                                                  • Yes No 250 gram ground pork
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 400 gram canned chopped tomatoes
                                                                  • Yes No 1 1/2 tbsp tomato paste
                                                                  • Yes No 500 milliliter beef stock
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp diced basil
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No spaghetti pasta
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • Add butter and oil to a heavy-based saucepan and melt over a medium heat.
                                                                  • Add chili flakes, onion, carrot and celery and cook, stirring frequently, for 10 minutes or until golden. Do not burn the onion.
                                                                  • Add the finely chopped bacon and stir, cooking for 5 minutes. Next, add the beef and pork and use a wooden spoon to break up the clumps. Brown the meat lightly.
                                                                  • Turn up the heat to high and add the wine. Boil until evaporated then reduce heat to medium.
                                                                  • Add the chopped tomatoes and tomato pasta and mix well. Next add the stock, bay leaf and season with salt and pepper.
                                                                  • Bring to the boil then lower heat to medium-low and half cover with a lid. Simmer gently for 1 1/2 hours. Add a little more water to stop the sauce drying out.
                                                                  • Taste sauce and add a little more salt if necessary. Add a little more water to the sauce and simmer for a further 30 minutes. The butter and oil should start to separate on the surface of the sauce. Stir in the fresh herbs and turn off the heat.
                                                                  • At this point you can allow the sauce to cool, then refrigerate and/or freeze or start to prepare the pasta according to packet instructions.
                                                                  • Drain pasta, ladle on a generous helping of bolognese sauce, shave on some Parmigiano Reggiano cheese and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve

                                                                  Caramelize an onion on the grill and pile the slices atop steak for a slightly sweeter take on a summertime favorite.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 large red onion
                                                                  • Heat grill to high. Rub both sides of steak with oil, and season generously with salt and pepper. Grill for 5 to 7 minutes per side for medium-rare. Let rest for 10 minutes.
                                                                  • Meanwhile, drizzle onion slices with oil, and season with salt and pepper. Grill, turning occasionally, until cooked through, 6 to 8 minutes per side.
                                                                  • Thinly slice meat across the grain, and serve topped with grilled onion.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Try these corn cakes as a summertime vegetarian main course, served with a salad--or make them smaller, for an appetizer.

                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3/4 cup grind cornmeal
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp chopped marjoram
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No sour cream
                                                                  • Whisk egg and milk together in a medium bowl. Add cornmeal, flour, salt, baking powder, and marjoram, stirring to combine. Fold in chopped onions, jalapeño, and corn.
                                                                  • Heat 2 tbsp. oil in a large nonstick frying pan over medium heat. Scoop 1/4-cup portions of batter into pan. Cook, turning once, until puffed and browned, about 6 minutes total. Repeat with remaining batter, adding more oil between batches. Serve with sour cream and sliced onions.
                                                                  • *Buy in a well-stocked grocery store or natural-food store.
                                                                  • Note: Nutritional analysis is per 2-cake serving.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This red lentils and rice recipe calls for a fragrant blend of seasonings and herbs. Garam masala is an Indian blend of dry-roasted, ground spices that includes up to a dozen different flavors ranging from cinnamon to fennel to black pepper; it can be found with other spices in many large supermarkets or speciality food shops.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 1/2 small cup dried red lentils
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3/4 cup chopped scallion
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tbsp minced cilantro
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No 2 1/2 cup brown rice
                                                                  • Yes No 5 tbsp low-fat yogurt
                                                                  • Heat the vegetable oil in a large saucepan over medium-high heat. Add diced onion, and sauté 6 minutes or until onion begins to brown. Add the ginger and next 5 ingredients (ginger though bay leaves), and sauté for 1 minute. Add 3 cups water, lentils, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Discard bay leaves.
                                                                  • Melt butter in a small skillet over medium heat. Add green onions and jalapeño; sauté 5 minutes. Add to the lentil mixture; stir in juice, cilantro, and garam masala.
                                                                  • Place 1/2 cup rice into each of 5 shallow bowls; spoon 3/4 cup lentil mixture over rice. Top each serving with 1 tablespoon yogurt.
                                                                  • Note: Because jalapeño peppers can vary in heat intensity, you may wish to adjust the amount used based on your own preference for hot and spicy foods.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  To make the breakfast preparation even faster and easier, you can sauté the onion, red bell pepper, and garlic the night before.

                                                                  Ingredients
                                                                  • Yes No 3/4 small lb red potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat swiss cheese
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 3/4 cup egg substitute
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook 25 minutes or until tender. Drain; cool slightly. Cut potatoes into 1/2-inch cubes.
                                                                  • Preheat oven to 375°.
                                                                  • Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Remove from heat. Stir in potato, cheese, and bacon.
                                                                  • Combine egg substitute, salt, and black pepper. Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray. Pour egg mixture evenly over vegetable mixture. Bake at 375° for 18 minutes or until set. Remove from muffin cups, and cool slightly.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 2 frittatas)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  Monkey Bread
                                                                   2 h 15 m

                                                                  Making monkey bread lets kids do what they do best -- play with their food -- while they create something yummy.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 dry active yeast
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 3/4 cup firmly packed golden brown sugar
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup pecan
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Lightly coat a 10-inch Bundt pan and a medium bowl with shortening; set aside. Put the warm water and a pinch of sugar in a small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes.
                                                                  • Place shortening, milk, sugar, salt, and egg in the bowl of an electric mixer fitted with the dough hook.
                                                                  • Add yeast mixture to shortening mixture, and beat to combine. Slowly add flour. Knead on medium-low, 1 minute. Transfer dough to the prepared bowl. Cover with plastic wrap, and let stand in a warm place, 20 minutes.
                                                                  • Make coating: Place melted butter in a bowl. In a second bowl, combine brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons nut mixture into prepared Bundt pan.
                                                                  • Cut dough into 1/2-inch pieces. Roll into balls. Coat in butter, then roll in nut mixture, and place in prepared pan. Cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
                                                                  • Preheat oven to 350 degrees. Bake, 30 to 35 minutes. Let cool in pan for 15 minutes. Invert onto a serving plate, and let cool 20 minutes more.
                                                                  • Make icing: In a small bowl, combine milk and confectioners' sugar. Stir until smooth. Drizzle over bread.
                                                                  Yields: 110-inch bundt cake
                                                                  • Prep Time: 1 hour 45 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you're keeping track of fat grams, this hefty sandwich provides about one-third of your day's needs. We suggest using a jarred canola-based mayonnaise if you would rather purchase the condiment.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp ground fennel seed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 3 cup thinly sliced fennel bulb
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No 8 tsp mayonnaise
                                                                  • Yes No 8 1 oz slice ciabatta
                                                                  • Yes No 1 cup arugula
                                                                  • Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl.
                                                                  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon spice mixture and fennel; sauté 15 minutes or until fennel is tender and lightly browned, stirring frequently. Transfer to a bowl; wipe pan clean with paper towels.
                                                                  • Heat remaining 2 teaspoons oil in pan; sprinkle steaks evenly with remaining spice mixture. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Thinly slice steaks.
                                                                  • To prepare sandwiches, spread 2 teaspoons Homemade Mayonnaise onto each of 4 bread slices. Top each with one-fourth of beef, one-fourth of fennel, and 1/4 cup arugula. Top with remaining 4 bread slices.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1lb new potatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 3 handfuls of mixed crunchy salad leaves, e.g• radicchio, rocket, romaine
                                                                  • Yes No a of fresh mint
                                                                  • Yes No 1 bulb of fennel, and, herby tops
                                                                  • Yes No a cedro lemon
                                                                  • Yes No 1 blood orange
                                                                  • Yes No 3 tbsp herb vinegar
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a pinch oregano leaves, dried
                                                                  • Yes No 2 tbsp 2 tablespoons capers
                                                                  • Yes No salt and pepper
                                                                  • In Palermo there's a night market called Il Borgo, where all the locals gather to eat at little stalls selling things like chickpea fritters, boiled baby octopus and some stuff that you wouldn't want to eat, like gizzards, spleen and other dirty wobbly things! A lot of the veg stalls have massive cauldrons of boiled potatoes and artichokes to serve to their customers – I guess you could say this is the original fast food – and they tasted absolutely brilliant.Some of the stalls also make a version of this salad, which is absolutely delicious. They tend to dress it and have it hanging around for quite some time so it becomes a bit sloppy and past its best, but the principle of the salad is fantastic and all the locals absolutely adore it. In Sicily you can get these terrific Cedro lemons which are mainly pith and they are amazing in salads – but you may not be able to get hold of them. In this case I wouldn't recommend you use normal lemons as the flavour is quite different. The way potatoes are cooked in Sicily is very long and very slow, on a low simmer with plenty of salt in the water. This is a fantastic method of making normal potatoes soft and floury, but in the case of new potatoes it would be a crime. So add them to fast-boiling salted water, as this will help retain a lot of their flavour, and cook them till nice and tender. The softer you can get them while still holding their shape, the better. While the potatoes are cooking, wash all your salad leaves and put them into a nice big bowl with the mint and fennel. If using a Cedro lemon, add the slices to the salad at this point.For the dressing, mix the orange juice and vinegar in a glass jar or bowl with about twice as much extra virgin olive oil. Add the oregano and capers and season to taste with salt and pepper. Give it a good mix and have a taste. Don't forget that you want the flavour to be a little over the top, so that by the time you've dressed the salad with it and it has mixed with all the other flavours it's perfect because it's become more subtle. Drain the potatoes when cooked, then allow them to steam in a colander for 5 minutes. Throw them into the salad while still warm and toss together well. Absolutely fantastic – great with a plate of grilled fish or as a lunchie salad on its own.• from Jamie's Italy
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    grill

                                                                  Have your eggs whichever way you like them best: with red sauce, green sauce, or both (Christmas style). You can use white, yellow, or blue corn tortillas.

                                                                  Ingredients
                                                                  • Yes No 4 6 inch corn tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup canned chopped green chiles
                                                                  • Yes No 2 tsp new mexico chile powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 cup new mexican red chile sauce
                                                                  • Yes No 1/4 cup green chile sauce
                                                                  • Yes No 1/4 1 oz cup shredded monterey jack cheese
                                                                  • Yes No 2 tsp chopped cilantro
                                                                  • Preheat oven to 350°.
                                                                  • Coat tortillas with cooking spray; place on a baking sheet. Bake at 350° for 12 minutes or until crisp.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add green chiles and next 5 ingredients (green chiles through tomatoes). Bring to a boil; cook 3 minutes or until thick.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-low heat. Add eggs to pan; cook 3 minutes or until done.
                                                                  • Place 1 tortilla on each of 4 plates. Top each tortilla with 1/2 cup tomato mixture and 1 egg. Spoon 1 tablespoon New Mexican Red Chile Sauce or Green Chile Sauce over each serving; sprinkle each serving with 1 tablespoon cheese and 1/2 teaspoon cilantro.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it is cooked in. You will need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find... read more Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it is cooked in. You will need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked.

                                                                  Ingredients
                                                                  • Yes No 2 12 oz medium tomato
                                                                  • Yes No 16 12 oz large shrimp
                                                                  • Yes No 1 tsp smoked spanish paprika
                                                                  • Yes No black pepper
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 8 oz smoked spanish chorizo
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 big pinch saffron
                                                                  • Yes No 2 cup valencia
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 cup low-sodium chicken broth
                                                                  • Yes No a combination
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 2 medium lemon
                                                                  • Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 3/4 cup of tomato pulp and juice; set aside.
                                                                  • Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate.
                                                                  • Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
                                                                  • Heat an outdoor grill to high (about 450°F to 550°F). Place a 15-inch paella pan on the grill, cover, and heat until hot, about 2 minutes. Add the chorizo to the pan, close the grill, and cook, stirring occasionally, until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the chorizo to a large bowl; set aside.
                                                                  • There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, close the grill, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total. (You will need to rotate the pan occasionally on the grill to evenly distribute the heat.) Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
                                                                  • Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally, until softened, about 5 minutes, adjusting the heat as needed on a gas grill or moving the paella pan to a cooler part of a charcoal grill so that the onions don’t burn. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
                                                                  • Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
                                                                  • Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)
                                                                  • Close the grill and bring the mixture to a lively simmer. Continue to simmer, checking occasionally, until the rice grains have swelled, most of the liquid has been absorbed, and the rice begins to make a crackling sound, about 12 minutes. (Make sure to rotate the pan occasionally to evenly distribute the heat, and adjust the heat as needed to maintain a lively simmer.)
                                                                  • Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. Close the grill and cook until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
                                                                  • Remove the pan from the grill, cover with foil, and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon wedges.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil

                                                                  Escarole, a variety of chicory, tastes less bitter than its cousins, frisée and endive. Apples are also abundant this time of year, so substitute your favorite red-skinned variety if you prefer a sweet-tart note.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup pecan
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No dash sugar, granulated
                                                                  • Yes No 2 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp white wine vinegar
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 5 cup chopped escarole
                                                                  • Yes No 1 1/3 cup celery
                                                                  • Yes No 2 cup thinly sliced comice pear
                                                                  • Preheat oven to 350°.
                                                                  • Combine pecans and canola oil in a small bowl; toss well. Place pecans on a baking sheet. Sprinkle with 1/4 teaspoon salt and sugar. Bake at 350° for 5 minutes.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Combine 1/4 teaspoon salt, 2 tablespoons olive oil, vinegar, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk.
                                                                  • Brush pork with remaining 1 1/2 teaspoons olive oil; sprinkle with the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Let stand 10 minutes. Cut, crosswise, into 1/4-inch-thick slices.
                                                                  • Add escarole and celery to vinegar mixture; toss gently to coat. Place 1 cup escarole mixture on each of 6 plates; top each serving with 1/3 cup pears and 3 ounces pork. Sprinkle evenly with pecans.
                                                                  Yields: 6(serving size: 1 salad)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 lb broccoli floret
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Preheat oven to 425°F. Melt butter in a small saucepan over low heat. Add garlic and cover; set aside off heat.
                                                                  • Place broccoli in a large bowl and toss with olive oil, salt and pepper. Spread broccoli out in a single layer on 2 large rimmed baking sheets. Roast, stirring often, until softened and lightly browned on edges, 20 to 25 minutes.
                                                                  • Meanwhile, place pine nuts in a large skillet. Toast over medium heat, stirring and tossing often, until golden brown, 3 to 5 minutes. Transfer to a small bowl to cool.
                                                                  • Transfer broccoli to a large bowl and pour on butter and garlic mixture. Season with salt and pepper. Toss with pine nuts just before serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  We made this refreshing dessert with Moscato d'Asti, a sweet sparkling Italian wine, which nicely offsets the slightly bitter grapefruit. If you prefer, you may use a drier sparkling wine or Champagne for a slightly different but equally flavorful result.

                                                                  Ingredients
                                                                  • Yes No 1 ruby red grapefruit
                                                                  • Yes No 4 sugar cubes
                                                                  • Yes No one 750 milliliter moscato d'asti
                                                                  • Cut top end off grapefruit, and remove peel and pith with a sharp paring knife. Carefully carve out segments from between membranes. Place several grapefruit segments and 1 sugar cube in each serving glass, and fill with Moscato. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Category Winner: Starters and Beverages, Cooking Light Ultimate Reader Recipe Contest. "I love the huge flavor packed into these tiny packages, especially when they're dipped in the peanut sauce. These are best served immediately, but they can be made in advance, refrigerated, and then served at room temperature." —Lindsay Weiss, Overland Park, KS

                                                                  Ingredients
                                                                  • Yes No 3/4 cup shredded green cabbage
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 1/4 cup matchstick carrots
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 small lb shrimp
                                                                  • Yes No dash hot sauce
                                                                  • Yes No 24 wonton wrappers
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup peanut butter
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 1/2 tbsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 1 1/2 tbsp chili paste
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No scallion
                                                                  • To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.
                                                                  • Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown. Slowly add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1/2 cup water.
                                                                  • To prepare sauce, combine 1/4 cup water and next 5 ingredients (through sugar) in a small bowl, stirring with a whisk. Serve sauce with pot stickers. Garnish with chopped green onions, if desired.
                                                                  • Wine note: These exotically flavored pot stickers call for a wine that won't be a wallflower next to them. The sweet ginger spice and richness of the peanuts will be enhanced by the heady aromatics and lush mouthfeel of an Alsatian Gewürztraminer. Try one of the best producers from the world's best region for this grape varietal: Zind-Humbrecht 2005 Gewürztraminer Alsace, about $22. —Karen MacNeil
                                                                  Cuisine:YesNoworld
                                                                  Yields: 12servings (serving size: 2 pot stickers and 1 tablespoon sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  Chicken in coconut sauce is an easy and delicious Colombian dish. Onions and red peppers help to season the creamy sauce made with coconut milk. The coconut flavor is subtle - not overpowering or overly sweet. Chicken in coconut sauce is fairly quick to prepare, making it a good weeknight choice. It's out of this world when served with Colombian coconut rice.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 1 tsp garlic salt
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 1 tbsp vinegar
                                                                  • Yes No 3/4 cup diced white onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 sazon goya seasoning
                                                                  • Yes No 1 13.5 oz coconut milk
                                                                  • Yes No 1 tbsp flour
                                                                  • Slice the chicken breasts in half horizontally, to make thinner pieces. Toss the chicken breasts with the oil and vinegar. Place them in a bowl and sprinkle them with the onion salt, cumin, and ground black pepper. Let them marinate for about an hour if possible, or overnight. Heat a large heavy skillet over medium high heat. Working in batches, sauté the chicken breasts for several minutes on each side, or until golden brown. Remove chicken to a plate and set aside. Add chopped onion, red pepper and garlic to the skillet. Stir in Sazon Goya seasoning, and sauté vegetables until soft and fragrant. Whisk flour into coconut milk, then add coconut milk to the skillet. Add the chicken breasts. Cover and simmer for 10-15 minutes, or until chicken is cooked through and tender (do not overcook). Serve warm over rice.
                                                                  • Serves 4-6.
                                                                  Cuisine:YesNoworld
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    goya
                                                                    Brands:
                                                                  • Yes No
                                                                    Goya
                                                                  Ingredients
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 4 artichoke
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 large egg
                                                                  • Yes No kosher salt and freshly ground white pepper
                                                                  • Yes No water
                                                                  • Yes No 3/4 cup frozen fava beans
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp chopped sage
                                                                  • Yes No 1/2 tsp chopped rosemary
                                                                  • Yes No 1 tomato
                                                                  • Preheat the oven to 325°. Butter six 4-ounce ramekins and set them in a medium baking dish. Fill a bowl with cold water and squeeze the lemon juice into it. Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1 inch of the stem. Cut off the remaining leaves at the top of the heart and peel the base and stem. Halve the artichoke and scoop out the furry choke. Add the heart to the lemon water and repeat.
                                                                  • In a saucepan of boiling water, cook the artichokes until tender, 10 minutes; drain and transfer to a food processor. Add 2 tablespoons of the cream; puree until smooth. Press the puree through a fine-mesh sieve into a bowl. Whisk in the remaining cream along with the eggs and season with 1/2 teaspoon of salt and a pinch of white pepper.
                                                                  • Pour the custard into the ramekins. Fill the dish with enough boiling water to reach halfway up the sides of the ramekins. Bake the custards for 45 minutes, until a knife inserted in the centers comes out clean. Remove the ramekins from the water.
                                                                  • Meanwhile, in a small saucepan of boiling water, cook the fava beans for 5 minutes. Drain, reserving 1/4 cup of the water. Transfer the favas and the reserved water to a food processor and puree until smooth.
                                                                  • In a skillet, heat the oil. Add the garlic, sage and rosemary and cook over moderate heat for 1 minute. Add the tomato and cook, stirring and mashing, for 5 minutes. Add the puree and cook until heated through. Season with salt and white pepper.
                                                                  • Run the blade of a thin knife around each custard and invert onto plates. Spoon the sauce around the custards and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Peas may thicken slightly and stick together after they're refrigerated. To loosen them, stir in a small amount of water, formula, or breast milk when reheating. This recipe goes with Fish Dinner with Veggies

                                                                  Ingredients
                                                                  • Yes No 1 petite frozen green peas
                                                                  • Place peas in a vegetable steamer. Steam, covered, 6 minutes or until very tender. Remove peas from steamer, reserving cooking liquid.
                                                                  • Place peas in a food processor; process until smooth, adding cooking liquid, 1 tablespoon at a time, to reach desired consistency. Strain using a sieve or food mill, if needed; discard solids.
                                                                  • Easy Freezing This recipe is based on 1/4-cup serving sizes. If you freeze batches in ice-cube trays, one cube usually holds 2 tablespoons. We recommend defrosting just one cube when baby is new to solid food. Later on when baby has started eating more, defrost two to four cubes (2 to 4 ounces or 1/4 to 1/2 cup).
                                                                  Yields: 1 ½cups or 6 (1/4-cup) servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze

                                                                  Leave Santa a note to reheat this aromatic punch in the microwave.

                                                                  Ingredients
                                                                  • Yes No 4 cup cranberry raspberry drink
                                                                  • Yes No 2 cup orange strawberry banana juice
                                                                  • Yes No 1 tsp whole allspice berry
                                                                  • Yes No 2 orange and spice tea bags
                                                                  • Yes No 5 3/4 inch lemon rind strips
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1/4 cup sweetened dried cranberry
                                                                  • Yes No 1/4 cup diced dried apricots
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No cinnamon stick
                                                                  • Combine first 6 ingredients in a large saucepan; cook mixture 30 minutes over medium-low heat. Remove from heat; let stand 30 minutes. Strain mixture; discard solids. Return juice mixture to pan; stir in cranberries, apricots, and sugar. Cook over medium-low heat 30 minutes, stirring occasionally. Pour into mugs; serve with a cinnamon stick, if desired.
                                                                  Yields: 8servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This recipe, which appeared in Executive Editor Dana Bowen?s feature "The Wonders of Ham" (December 2009), comes from the Old Chickahominy House in Williamsburg, Virginia. Unlike most Southern biscuits, these are rolled thin to allow the flavor of the country ham to shine.

                                                                  Ingredients
                                                                  • Yes No 2 cup self-rising flour
                                                                  • Yes No 4 tbsp lard
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 4 oz cooked
                                                                  • Yes No country ham
                                                                  • Heat oven to 425°. Sift flour into a large bowl; mix in lard until the mixture has the consistency of cornmeal. Using a wooden spoon, stir in buttermilk to form a dough. Transfer dough to a floured work surface; knead briefly until smooth.
                                                                  • Roll dough into a 1/4"-thick rectangle. Cut dough into twelve 4" x 3" rectangles; transfer to a baking sheet. Bake until golden brown, about 15–20 minutes. Cool slightly. To serve, slice biscuits and stuff with ham.
                                                                  • MAKES 12 BISCUITS
                                                                  Cuisine:YesNovirginia
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Combine fresh crabmeat with cream cheese, sour cream, and Cheddar cheese for a rich and creamy seafood dip.For a lighter version, use reduced-fat cream cheese and light sour cream.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1/4 tsp garlic salt
                                                                  • Yes No 1 lb crabmeat
                                                                  • Yes No 1 4 oz cup shredded cheddar cheese
                                                                  • Yes No garnish, fresh parsley
                                                                  • Yes No french bread rounds
                                                                  • Combine first 7 ingredients, stirring until blended. Fold in crabmeat.
                                                                  • Spoon mixture into an 11- x 7-inch baking dish; sprinkle evenly with Cheddar cheese.
                                                                  • Bake at 350° for 35 minutes or until bubbly. Garnish, if desired. Serve immediately with crackers or toasted French bread rounds.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Prep: 1 hr., Freeze: 1 hr.

                                                                  Ingredients
                                                                  • Yes No buttery herb cheese spread
                                                                  • Yes No assorted fresh herb sprigs and flowers
                                                                  • Prepare 3 recipes of Buttery Herb Cheese Spread.
                                                                  • Press 6 cups of mixture into an 8-inch round cakepan; freeze for 1 hour. Unmold onto a serving plate.
                                                                  • Fit decorating bag with basket-weave tip; spoon half of remaining spread into bag. Pipe basket-weave pattern around sides. Use remaining half of spread to pipe ruffle around top, using a star tip.
                                                                  • Form handle from florist wire; attach fresh herbs and flowers to handle with florist tape. Insert 2 water picks into top of cheese spread, and insert a wire end into each pick. Arrange herb sprigs around base of wire. Garnish base of basket, if desired. Serve with assorted crackers, breads, or vegetables.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(8-inch) basket
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This recipe for pork cutlets with wild mushroom ragout is from " Culinary Institute of America: Vegetables " (Lebhar-Friedman Books, 2007). Mushroom hunting is a national pastime in Eastern Europe and pork is the preferred meat, so this dish has real appeal. Many wild mushrooms are now cultivated so most of the mushrooms mentioned here are available year-round. Here's a larger photo of Pork Cutlets with Wild Mushroom Ragout.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz pork tenderloin cutlets
                                                                  • Yes No salt and pepper
                                                                  • Yes No flour
                                                                  • Yes No olive oil
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 2 cup sliced assorted mushrooms
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/4 cup chicken broth
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Season the pork cutlets with salt and pepper. Dredge in the flour, shaking off any excess. Pour oil to a depth of 1/8 inch in a large skillet and heat over high heat until the surface of the oil shimmers. Add the pork cutlets and pan fry on the first side until deep golden brown, 3 to 4 minutes. Turn the pork cutlets and continue cooking on the second side until the pork is cooked through and the exterior is golden brown, 3 to 4 minutes more. Transfer to a warmed platter and cover to keep warm while completing the ragout. Pour off all but 2 tablespoons of oil, add shallot to the pan, and sauté over medium heat until limp, about 1 minute. Increase heat to high, add mushrooms and thyme, and sauté until mushrooms are lightly browned, about 2 minutes. Add wine and stir to deglaze pan, scraping up any browned bits from pan bottom. Add broth and any juices released by pork cutlets. Simmer over high heat until liquid has reduced by about half, 6 to 7 minutes. Swirl in butter to thicken sauce slightly. Serve pork cutlets immediately with the sauce. Source: " Culinary Institute of America: Vegetables " (Lebhar-Friedman Books, 2007)
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 4servings pork cutlet/mushrooms
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    pan fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  One of our all-time favorite desserts, with just a hint of spices to pull out the complex, wine-rich flavor of the huckleberries—and also delicious made with blueberries.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup quick cooking tapioca
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 2 1/2 lb qts, fresh
                                                                  • Yes No buttery pastry
                                                                  • Yes No 1/2 tbsp milk
                                                                  • Yes No 1 cup crème fraiche
                                                                  • Preheat oven to 400°. In a 12-in. ovenproof frying pan or a 9- by 13-in. baking dish, combine 1 1/2 cups sugar (1 cup if using blueberries), tapioca, cinnamon, and cardamom. Gently mix in lemon juice and berries. Let stand, stirring occasionally, for tapioca to soften slightly, 15 minutes (50 minutes for frozen berries; they'll start to look wet). Spread berries level.
                                                                  • On a floured surface with a floured rolling pin, roll out pastry to a 14-in. round or 10- by 14-in. rectangle, lifting up pastry and re-flouring underneath if needed to prevent sticking. Trim uneven edges with a knife. Slide a rimless baking sheet under pastry and ease it over berries. Fold edges of pastry under so they're flush with pan or dish, pressing together any cracks. Flute pastry edges with a finger and thumb to seal.
                                                                  • Brush crust (but not fluted edges) with milk and sprinkle with remaining 2 tbsp. sugar. Cut about 6 vents in crust to release steam. Bake until crust is golden brown and filling is bubbling through vents, 50 to 60 minutes; tent with foil if pastry starts to get too brown, and put a rimmed baking sheet underneath if the cobbler starts to bubble over.
                                                                  • Supporting cobbler underneath, carefully transfer to a rack and let cool at least 45 minutes. Serve warm or cool, with crème fraîche to spoon on top.
                                                                  • *Buy huckleberries from specialty produce markets or pick your own, from your garden if you grow them or from the wild. Huckleberries range from blue-purple to red and even white; they thrive in subalpine forests and meadows in many Western states. In the Cascades, respect posted areas reserved for the Yakama Indian Nation.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick

                                                                  Category finalist: Desserts "The inspiration for these sinfully rich-tasting cookies combines my obsession with shortbread, dulce de leche, and a restaurant cream cheese dessert." -Jennifer Brumfield, Bellingham, Wash.

                                                                  Ingredients
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp chipotle chile powder
                                                                  • Yes No 1/8 tsp ancho chile powder
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp golden brown sugar
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No 36 small pecan halves
                                                                  • Preheat oven to 325°.
                                                                  • To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 4 ingredients (through ancho chile powder) in a bowl; stir with a whisk.
                                                                  • Place 1/2 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add oil; beat 3 minutes or until well blended. Gradually add 3/4 cup powdered sugar; beat well. Add flour mixture; beat at low speed until well blended. Cover and chill 30 minutes.
                                                                  • Shape dough into 36 balls. Place 2 inches apart on an ungreased baking sheet. Flatten cookies to 1/4 inch thickness. Bake at 325° for 20 minutes. Cool 1 minute on baking sheet. Remove from baking sheet to a wire rack; cool completely.
                                                                  • To prepare icing, melt 2 tablespoons butter in a large saucepan over medium heat. Add 1/2 cup brown sugar and milk; cook 1 minute or until sugar dissolves, stirring constantly. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thickened, stirring occasionally. Remove from heat; cool to room temperature. Add powdered sugar and vanilla, stirring with a whisk until smooth.
                                                                  • To prepare nuts, combine 1 teaspoon brown sugar, sea salt, and 1 teaspoon butter in a medium bowl. Arrange pecans on a baking sheet. Bake at 325° for 10 minutes or until toasted. Add hot pecans to butter mixture, tossing well to coat. Cool.
                                                                  • Spread 1 teaspoon icing over each cookie; top each with 1 pecan half.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For an elegant touch, serve Cognac with this dessert. It will complement the caramel flavors of the burnt-sugar topping.

                                                                  Ingredients
                                                                  • Yes No 6 oz white chocolate
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 2 tbsp instant espresso powder
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/4 cup raw sugar
                                                                  • Place chocolate in a heatproof bowl. Arrange four 4 1/2-inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze.
                                                                  • Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved. Bring cream and milk to a boil in a saucepan; gradually whisk about half into yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175 degrees on an instant-read thermometer, about 6 minutes; pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm but not frozen, 45 to 55 minutes.
                                                                  • Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 5 tbsp water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3/4 cup dry bread crumb
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Preheat broiler.
                                                                  • Combine first 4 ingredients in a bowl; stir well with a whisk. Heat oil in a 9-inch cast-iron skillet over medium heat. Add breadcrumbs; cook for 1 minute or until lightly browned. Spread egg mixture evenly in pan; top with cheese. Broil 15 minutes or until omelet is firm. Sprinkle with onions, parsley, and oregano. Cut into wedges.
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 2 28 oz canned crushed tomatoes
                                                                  • Yes No 5 tbsp tomato paste
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1/2 cup vegetable broth
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 10 large basil
                                                                  • Yes No sour cream
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 8 slice sourdough bread
                                                                  • Yes No 10 oz fontina cheese
                                                                  • Yes No 6 oz canadian bacon
                                                                  • In a large sauce pot, heat oil over medium heat. Add onion and cook for 4 minutes. Stir in tomatoes, tomato paste and sugar. Puree mixture in a blender or food processor. If necessary, blend in 2 batches.
                                                                  • Return puree to pot and add milk, vegetable broth, salt and pepper. Cover and simmer over low heat while preparing sandwiches.
                                                                  • Butter one side of each bread slice. On unbuttered side of 1 slice, distribute about 1/4 cup cheese. Top with 2 slices Canadian bacon and another 1/4 cup cheese. Top with another slice of bread, unbuttered side down. Repeat step 3 to make 4 sandwiches.
                                                                  • Place a large grill pan or skillet over medium heat. Place sandwiches in pan and cook until golden, about 5 minutes per side. Cover sandwiches with foil to keep warm.
                                                                  • Just before serving, stir basil into soup and spoon into bowls. Top with sour cream, if desired. Slice each sandwich diagonally and serve alongside soup.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  We anticipate sweet summer fruit all year long, so as soon as it arrives we celebrate by baking up a few shortcakes, stuffing them with fruit goodness, and topping it all with freshly whipped cream. Long live summer! Game plan: The dough for the shortcakes is slightly dry and crumbly; resist the temptation to overmix it to get it to come together. Just pack the dough lightly until it forms a circle and gently shape it with a rolling pin.

                                                                  Ingredients
                                                                  • Yes No 6 cup assorted berries
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Heat the oven to 425°F and arrange a rack in the middle. Place a large, clean metal or glass bowl and a clean whisk in the freezer while you prepare the fruit and shortcakes. Combine berries and 1/4 cup of the sugar in a medium bowl. Let sit until sugar dissolves and berries release some juice, at least 10 minutes.
                                                                  • Combine flour, baking powder, 2 tablespoons of the sugar, and the salt in a large bowl and whisk to aerate and break up any lumps. Grate the butter on the large holes of a box grater and add to the flour mixture along with 1 cup plus 1 tablespoon of the cream. Mix briefly with your hands or a wooden spoon until the dough just comes together, about 1 minute. (The dough will be dry and slightly crumbly.)
                                                                  • Turn dough out onto a dry, clean surface and pat into a circle. Using a rolling pin, shape dough to about 3/4-inch thickness. Using a 3-inch biscuit cutter, stamp out as many shortcakes as possible. Reroll and stamp dough until you have a total of 6 shortcakes.
                                                                  • Place shortcakes on a baking sheet and bake until they are puffed and the tops are golden and flecked with brown, about 20 minutes. Remove to a wire rack to cool slightly.
                                                                  • Meanwhile, combine vanilla, remaining 2 tablespoons sugar, and remaining cream in the chilled bowl and whisk with the chilled whisk until thick and fluffy and medium peaks have formed, about 3 minutes.
                                                                  • Split a shortcake in half horizontally and set the bottom half on a serving plate. Scatter berries over the shortcake and top with a dollop of whipped cream. Close with remaining shortcake half and serve. Repeat to make 6 servings.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  "Prepare the salsa while the chicken marinates. Add steamed brown rice." —Lauren Katz, Ashburn, Virginia

                                                                  Ingredients
                                                                  • Yes No 2/3 cup diced mango
                                                                  • Yes No 2/3 cup diced pineapple
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 1/2 tsp chopped cilantro
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 cup pineapple juice
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No dash crushed red chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
                                                                  • To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.
                                                                  • Prepare grill.
                                                                  • Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
                                                                  • Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 4servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  This classic American dessert is most commonly made with blueberries, but we switched it up with plums and a pecan topping. Served with whipped cream, ice cream, or yogurt. Game plan: For the batter, have the eggs and butter at room temperature before starting. This recipe was featured as part of both our Cobbler, Slump, Pandowdy, Buckle story and our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 lb plum
                                                                    For the topping:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter and set aside.
                                                                  • Using a pastry blender or your fingertips, work brown sugar, flour, measured butter, cinnamon, and salt together until ingredients come together but some pea-size pieces remain. Stir in pecans, cover, and refrigerate until ready to use.
                                                                    For the batter:
                                                                  • Whisk flour, baking powder, and salt together in a medium bowl until evenly combined; set aside. Whisk together milk and vanilla extract in a small bowl until evenly combined; set aside.
                                                                  • Combine sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light in color and fluffy, about 3 minutes. Add eggs one at a time, letting the first completely incorporate before adding the second.
                                                                  • Add a third of the flour mixture and mix on low until just combined; scrape down the sides of the bowl. Pour in half of the milk mixture and mix on low until just incorporated. Repeat, alternating dry and wet ingredients and ending with dry ingredients, until completely incorporated.
                                                                  • Remove the bowl from the mixer, fold the plums in until coated and evenly distributed, and turn the batter into the prepared baking dish. Sprinkle the reserved topping evenly over the batter and bake until a tester inserted into the center comes out clean and the top is golden brown, about 45 to 50 minutes. Remove from the oven and let cool at least 20 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  French Fries Recipe
                                                                   1 h 45 m

                                                                  Too often french fries are saturated with oil, flimsy, and tasteless. The sign of a good fry is when you bite through a crispy exterior to find a light and fluffy interior. This double-fry method will ensure successful french fries to serve with a burger, steak tartare, or steamed mussels. That is, if you can resist snacking on them first. Special equipment: You will need a deep-frying/candy thermometer for this recipe. This recipe was featured as part of our Burger Bonanza!

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb russet potato
                                                                  • Yes No 2 qt vegetable oil
                                                                  • Yes No kosher salt
                                                                  • Peel the potatoes and cut them lengthwise into 1/4-inch-thick slices. Cut each slice lengthwise into 1/4-inch-thick sticks. Place in a large bowl and cover with cold water. Refrigerate for at least 30 minutes or up to 2 days. Fit 2 baking sheets with wire racks and set them aside.
                                                                  • Place the oil in a Dutch oven or a large, heavy-bottomed pot. Heat over medium-high heat until it reaches 300°F on a deep-frying/candy thermometer.
                                                                  • Meanwhile, line a work surface with a clean, lint-free kitchen towel or paper towels. Using tongs or your hands, lift the potato sticks out of the water and shake off any excess liquid. (Do not drain the potatoes in a colander or strainer.) Place the potatoes in a single layer on the towel(s). Pat very dry with additional towels and place the potatoes on one of the wire racks in a single layer (you may have to arrange a few in a double layer).
                                                                  • Working with a handful at a time, carefully drop the potatoes into the hot oil with your hands, a slotted spoon, or a spider skimmer and fry until just limp but not browned, about 4 to 6 minutes. Using a slotted spoon or spider, transfer the potatoes to the second wire rack in a single layer. Repeat with the remaining potatoes, letting the oil return to 300°F between batches. Let the fries cool to room temperature, at least 10 minutes.
                                                                  • Heat the oil to 375°F. Working with a handful at a time, add the partially cooked fries to the oil and fry until golden brown and cooked through, about 2 minutes per batch. Using a slotted spoon or spider, transfer the fries to the now-empty first wire rack. While still hot, season each batch generously with salt. Repeat with the remaining fries, letting the oil return to 375°F between batches, and serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                  • Total Time: 1 hour 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 ham hock
                                                                  • Yes No 1 lb boneless pork shoulder
                                                                  • Yes No 6 oz fresh pork skin
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lb cannellini bean
                                                                  • Yes No 2 oz salt pork
                                                                  • Yes No 1/3 cup duck fat
                                                                  • Yes No 3 small carrot
                                                                  • Yes No 2 medium onion
                                                                  • Yes No one 5 oz piece of pancetta
                                                                  • Yes No one 5 oz piece of prosciutto
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1 large plum tomato
                                                                  • Yes No 2 qt chicken broth
                                                                  • Yes No small bouquet garni, 4 parsley sprigs, 3 celery ribs, 2 thyme sprigs and 1 bay
                                                                  • Yes No 6 duck confit legs
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb french style fresh pork sausages
                                                                  • Yes No 1/4 cup fresh bread crumbs
                                                                  • Put the ham hocks, pork shoulder cubes and skin in a large dish; season lightly with salt and pepper. Cover and refrigerate overnight. In a bowl, cover the beans with 3 inches of water and soak overnight.
                                                                  • The next day, in a medium saucepan, cover the salt pork and the seasoned skin with water. Bring to a boil, then simmer over moderate heat until the skin is supple, about 30 minutes. Drain and cool. Refrigerate the salt pork. Cut the pork skin into 5 long pieces, roll each piece into a bundle and tie with string.
                                                                  • Dry the ham hocks and pork shoulder cubes with a paper towel. In a very large, enameled cast-iron casserole, heat the duck fat. Add half of the pork cubes and cook over moderately high heat until lightly browned all over; transfer to a plate. Repeat with the remaining pork cubes. Add the ham hocks to the casserole and brown them lightly. Add the carrots and onions and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes. Add the pancetta and brown it lightly. Add the prosciutto, the head of garlic and the tomato and cook, stirring, for 1 minute. Add 2 quarts of the broth, the bouquet garni, pork skin bundles and the browned pork and its juices and bring to a boil. Cover the casserole and gently simmer the ragout over low heat for 1 1/2 hours, stirring occasionally.
                                                                  • Drain the beans. In a large saucepan, cover the beans with water and bring to a boil over moderate heat. Simmer the beans for 3 minutes, then drain. Add the beans to the ragout and simmer until the beans are just tender, about 2 hours. Let the ragout cool, then refrigerate overnight.
                                                                  • Remove as much of the solidified fat as you can from the surface of the ragout; reserve 1/4 cup of the fat. Let the ragout return to room temperature. Pick out the ham hocks, pancetta and prosciutto. Cut the meats into bite-size pieces; discard the bones, skin and gristle. Pick out the pork skin bundles and the head of garlic and reserve. Discard the bouquet garni.
                                                                  • Preheat the oven to 400°. Bring the ragout to a simmer. Cut the blanched salt pork into small pieces. Squeeze the cooked garlic cloves into a food processor. Add the salt pork and the raw garlic cloves and process to a smooth paste. Stir the paste into the ragout and simmer over low heat for 15 minutes, stirring occasionally. Stir in all of the cooked and cured meats.
                                                                  • Meanwhile, arrange the duck confit legs in a baking dish and roast just until heated through, about 15 minutes. Remove the meat from the bones in large pieces. Cut the skin into strips. Discard the bones.
                                                                  • Turn the oven down to 325°. Untie and unroll the pork skin bundles. Line the bottom of a 5- to 6-quart earthenware casserole with the pork skin, fat side down. Using a large slotted spoon, transfer half of the ragout to the earthenware casserole. Top with the duck confit in an even layer, then cover with the rest of the ragout. Add the remaining 2 cups of broth to the cooking liquid in the cast-iron casserole and season lightly with salt and pepper. Pour the liquid over the ragout and drizzle with 2 tablespoons of the reserved skimmed fat. Bake the cassoulet for 1 1/2 hours.
                                                                  • Heat the vegetable oil in a medium skillet. Add the sausages and cook over moderately high heat until browned all over. Let cool, then cut the sausages into 3-inch pieces.
                                                                  • Reduce the oven temperature to 275°. Gently stir in the skin that has formed on the cassoulet. Nestle in the sausages and drizzle with the remaining 2 tablespoons of reserved fat. Sprinkle with the bread crumbs. Bake the cassoulet for 1 hour longer, until it is richly browned on the surface. Transfer to a cloth-lined rack and let rest for at least 20 minutes before serving.
                                                                  Cuisine:YesNotoulouse
                                                                  Yields: 11
                                                                  • Cook Time: 2 hours 30 minutes
                                                                  • Total Time: 7 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Nestlé

                                                                  True, these are pure garlic cloves you're eating, but they've been mellowed by a dunk in boiling water and a salty pancetta wrap. Prep and Cook Time: 50 minutes. Notes: Boiling the garlic briefly makes it easier to peel—you don't have to smash the clove or cut into it to get the skin off.

                                                                  Ingredients
                                                                  • Yes No 18 large garlic clove
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 4 thin slice thin cut bacon
                                                                  • Bring a pot of water to a boil. Add garlic and cook 30 seconds. Drain and rinse with cool water. Peel garlic.
                                                                  • Bring 1 qt. water to a boil. Add salt and garlic. Bring back to a boil, reduce heat, and simmer until garlic is tender when tested with a fork, 10 to 15 minutes. Drain and let cool.
                                                                  • Preheat oven to 375°. Unroll pancetta slices into strips and cut into 2 1/2-in. lengths. Wrap each garlic clove with a pancetta strip, securing with a toothpick. Put garlic on a baking sheet and bake until sizzling and starting to brown, about 15 minutes. Serve hot.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Crunchy poppy seeds and bright citrus zest combine for tangy, fluffy muffins that are a treat any time of day.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp poppy seed
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter. Set the pan aside.
                                                                  • Whisk together flour, sugar, poppy seeds, zests, baking powder, salt, and baking soda in a large bowl to aerate and break up any lumps; set aside.
                                                                  • Whisk together egg, yolk, and melted butter in a medium bowl until the eggs are broken up. Add milk, juices, and vanilla and whisk to combine. Add wet ingredients to the flour mixture and stir until just evenly combined, about 22 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
                                                                  • Fill the muffin wells about two-thirds of the way and bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pan on a wire rack and let the muffins cool in the pan for 5 minutes before serving.
                                                                  Yields: 12muffins
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp finely grated lime zest
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 tbsp sweetened condensed milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Yes No 2 oz white chocolate
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 stalk lemongrass
                                                                  • Yes No two thick, 1/2 inch coins of ginger
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp finely grated lime zest
                                                                  • Yes No 1 tbsp shredded mint
                                                                  • Yes No 1 red grapefruit
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 1 tangerine
                                                                  • MAKE THE LIME CURD Set a fine-mesh sieve over a bowl. In a small saucepan, cook the eggs, sugar, lime zest and juice over moderate heat, whisking constantly, until thickened, about 3 minutes. Strain the lime curd into the bowl and whisk in the condensed milk. Cover with plastic wrap and refrigerate for at least 1 hour, until chilled.
                                                                  • MAKE THE MOUSSE Fill a large bowl with ice water. In a saucepan, cook the egg yolks with 3/4 cup of the cream over moderate heat, whisking constantly, until the mixture has the consistency of yogurt, about 5 minutes. Remove from the heat and whisk in the white chocolate. Transfer to a medium bowl and set it in the ice water to cool completely, stirring occasionally.
                                                                  • In a medium bowl, beat the egg whites with the sugar, cream of tartar and salt until glossy, soft peaks form. Fold the egg whites into the white-chocolate mixture. In another medium bowl, beat the remaining 1/2 cup of cream until firm. Fold the whipped cream into the white-chocolate mixture with the lemon juice. Cover the mousse with plastic and refrigerate for 1 hour or until chilled.
                                                                  • MAKE THE CITRUS SALAD In a small saucepan, bring the orange juice, sugar, lemongrass and ginger to a boil. Simmer over moderate heat until the juice has reduced to 3 tablespoons, about 10 minutes. Strain into a bowl and let cool. Whisk in the honey, lime juice, zest and mint.
                                                                  • Using a sharp knife, peel the citrus fruits, removing all of the bitter white pith. Working over a cutting board, cut in between the membranes to release the sections. Add to the orange dressing and toss.
                                                                  • Spoon the lime curd into 6 glasses. Using a slotted spoon, divide the citrus salad among the glasses and top with the white-chocolate mousse. Serve right away.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  This simple dish shines when you use the ripest tomatoes you can find.

                                                                  Ingredients
                                                                  • Yes No dash salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 8 slice italian bread
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 cup serrano ham
                                                                  • Yes No 1/2 2 oz cup manchego cheese
                                                                  • Yes No 1/2 cup chopped pitted green olive
                                                                  • Prepare grill.
                                                                  • Mash dash of salt and garlic with a mortar and pestle or the back of a spoon to make a fine paste. Combine garlic mixture and oil in a small bowl.
                                                                  • Place bread on grill rack; grill 1 minute on each side or until golden brown.
                                                                  • Rub both sides of toasted bread slices with cut sides of tomatoes, squeezing slightly to leave pulp, seeds, and juice on bread. Discard tomato peels. Spread garlic mixture over bread slices; sprinkle with 1/4 teaspoon salt and pepper. Cut each slice diagonally in half. Arrange ham and cheese over bread pieces, and sprinkle with olives. Serve immediately.
                                                                  Yields: 8servings (serving size: 2 pieces)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 medium leek
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 5 large celery rib
                                                                  • Yes No 2 parsley
                                                                  • Yes No 2 thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small lemon
                                                                  • Yes No 3 cup dry white wine
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No one 1 1/2 lb halibut steak on the bone
                                                                  • Yes No 2 lb mussel
                                                                  • Yes No crusty bread
                                                                  • In a large enameled cast-iron casserole, heat 1/4 cup of the oil. Add the onion, leek, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are softened, 8 minutes. Add the lemon and wine and simmer over moderately high heat until the wine is reduced by half, 4 minutes. Add the stock and simmer over moderate heat until reduced by one-third, 5 minutes.
                                                                  • Season the halibut with salt and pepper and add it to the casserole. Cover and simmer over low heat for 5 minutes. Turn the halibut and add the mussels. Cover and cook over moderate heat until the mussels open, about 4 minutes. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Transfer the stew to a deep dish and serve right away with bread.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  A steaming fragrant mug of this cider is a welcome treat on a brisk fall afternoon. Garnish with a cinnamon stick or lemon slice, if desired.

                                                                  Ingredients
                                                                  • Yes No 4 cup apple cider
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 10 black peppercorn
                                                                  • Yes No 6 whole cloves, whole
                                                                  • Yes No 5 whole white cardamom pods
                                                                  • Yes No 4 star anise
                                                                  • Yes No 3 thick, 1/4 inch slice lemon
                                                                  • Yes No 3 cinnamon stick
                                                                  • Yes No 1 piece ginger
                                                                  • Combine all ingredients in a medium saucepan over medium heat; bring to a simmer. Cook for 30 minutes. Strain cider mixture through a fine sieve over a bowl, and discard solids. Serve cider hot.
                                                                  Yields: 4servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Notes: As an alternative, omit the tomatoes and olives and mix about 3/4 cup rinsed and drained green seedless grapes with the tuna salad; garnish with more grapes and sprinkle with chopped salted almonds.

                                                                  Ingredients
                                                                  • Yes No 2 6 oz chunk style tuna, well
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup diced celery head
                                                                  • Yes No 1/4 cup drained caper
                                                                  • Yes No 3 tbsp diced red onion
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No salt
                                                                  • Yes No 4 cup butter lettuce leaves
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Yes No paprika
                                                                  • Yes No 1 small cup cherry tomato
                                                                  • Yes No 1/2 cup drained black ripe olives
                                                                  • Yes No 1 lemon
                                                                  • Put tuna in a bowl. Coarsely chop 2 eggs; add to tuna. Cut remaining eggs in half lengthwise and set aside.
                                                                  • Add celery, capers, and onion to bowl; mix well with a fork, breaking tuna into small pieces. Add 3/4 cup mayonnaise and 1/2 teaspoon pepper and mix. Add more mayonnaise, if desired. Season to taste with salt (be cautious - capers are salty).
                                                                  • Arrange lettuce and celery leaves equally in four wide, shallow bowls. Mound tuna salad on greens, sprinkle with parsley, and dust with paprika if desired. Set an egg half alongside each salad and garnish with tomatoes, olives, and lemon wedges. Season salads to taste with juice from wedges and more salt and pepper.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1/4 cup gummy worms
                                                                  • Yes No 1/4 cup halloween sprinkles
                                                                  • Yes No 1 1.4 oz chocolate and toffee
                                                                  • Yes No 1 1.5 oz reese's pieces
                                                                  • Yes No 1/4 cup candy corn
                                                                  • Yes No 1/4 small cup cinnamon candies
                                                                  • Yes No 8 small apple
                                                                  • Yes No 1 14 oz soft caramel candies, each
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Line a baking sheet with parchment paper. Place candy (except caramels) in separate small bowls. Insert a craft stick into stem end of each apple.
                                                                  • Place caramels and cream in a heavy saucepan and heat on medium-low, stirring, until caramels have melted and mixture is smooth. Remove from heat.
                                                                  • Hold an apple by its stick over pot and spoon caramel over apple to coat, allowing excess to drip back into pot (if caramel gets too stiff, reheat for a minute or 2 to loosen). Press candy into caramel on apple and place apple, stick side up, on prepared baking sheet. Repeat with remaining apples and candy. Let apples stand until caramel has cooled, about 10 minutes.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    reese's
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Reese's
                                                                  • Yes No
                                                                    Minute

                                                                  Although this recipe from New Castilla/Madrid region takes a little advanced preparation by soaking both the cod and the garbanzos for about 24 hours, this soup is worth it. It is full of flavor and like our American “chile,” it seems to get even better when eaten the following day! If you are planning a tapa party, it also works well served in small bowls as one of the main tapas of the evening. Be sure to serve some lighter vegetable dishes to compliment this hearty soup!

                                                                  Ingredients
                                                                  • Yes No 1/2 lb salt cod
                                                                  • Yes No 1 lb dry garbanzo beans
                                                                  • Yes No 2 onion
                                                                  • Yes No 1 whole cloves, whole
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 lb spinach
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp sweet spanish paprika
                                                                  • Yes No 2 tomato
                                                                  • Yes No 2 egg
                                                                  • Yes No salt
                                                                  • This garbanzo and spinach soup recipe makes 6 servings as a main course, 12 servings as a “tapa.”
                                                                  • The Night Before: The night before you plan on cooking this dish, soak the dried salt cod in a glass baking dish filled with cold water. Make sure that the fish is entirely covered with water. You should change the water 2-3 times before cooking the fish to ensure that the salt has leached out.
                                                                  • Soak the garbanzos overnight in a stockpot, making sure that the water covers the beans.
                                                                  • Pour the garbanzos into a colander. In a large stockpot, where you will cook the soup, pour in about 9 cups of water and bring to a boil. While you are waiting for the water to boil, rinse cod and cut into small pieces (2” x 2”). Peel one onion and stick it with a whole clove. When the water boils, put the garbanzos, cod, onion, carrot and bay leaf. Bring water back to a boil. Reduce heat, cover and simmer.
                                                                  • Wash the spinach thoroughly to ensure there is no sand in it. The easiest way to do this is to place a colander in the sink, place a bunch of spinach in the colander and spray it with water as you turn the leaves over. Once cleaned, steam the spinach for about 5 minutes. Drain of all water by squeezing it and then chop it coarsely.
                                                                  • If you are using frozen spinach, thaw the packages and allow the spinach to drain, squeezing extra water from it.
                                                                  • Peel and chop the onion coarsely. Sauté the onion and chopped garlic in approximately a 1/4 cup of olive oil. Add the paprika and the tomatoes and sauté for 5 minutes.
                                                                  • Put the sautéed mixture and spinach into the garbanzos and cod and continue to simmer.
                                                                  • When the garbanzos are almost done – after about 2 1/2 hour of simmering, remove the onion, carrot and bay leaf. Take the clove out of the onion and discard. Place the onion, carrot and a couple large spoonfuls of the garbanzos in a food processor and puree. Return the puree to the soup and continue to simmer until the garbanzos are tender. Serve very hot with a baguette.
                                                                  • Optional: If you wish to add eggs, boil the eggs until hard. Remove the shells and chop them into small pieces. Add eggs to the soup just before serving and stir.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 24 hours
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 1 day 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp seasoning salt
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Yes No 2 1/2 cup sliced zucchini
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 425°.
                                                                  • Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
                                                                  Yields: 4servings (serving size: about 3/4 cup)