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                                                                  Ingredients
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup couscous
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 1/4 tsp salt
                                                                  • Combine chicken broth and water in a saucepan; boil. Stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in parsley, chives, and salt.
                                                                  Yields: 4servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1/4 cup hoisin sauce
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 large eggplant
                                                                  • Yes No salt
                                                                  • Heat grill to medium. In small bowl, whisk together hoisin sauce and 1 tablespoon oil; set aside.
                                                                  • Halve eggplants lengthwise; slice a bit off the skin side so they lie flat, and score both sides in a crisscross pattern.
                                                                  • Brush both sides of eggplant halves with remaining 1 tablespoon oil, and season with salt. Grill until charred and tender, 4 to 7 minutes per side. Brush both sides generously with reserved hoisin mixture; grill each side again just to glaze, about 1 minute per side. Serve hot.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thin-crust, "fold-able" slice New York is famous for. Yields: 1 large or 2 small pizzas

                                                                  Ingredients
                                                                  • Yes No 2 1/4 tsp instant dry active yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 tbsp sugar, granulated
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly. Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead. Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead. Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry. Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size. Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight. When ready to use, remove from fridge, and let the dough come up to room temperature before using.
                                                                  Cuisine:YesNonew york
                                                                  • Prep Time: 2 hours
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  This tropical, spicy margarita was created at Public in New York City, but it’s a fitting way to beat the heat any time the mercury’s rising. What to buy: Guava nectar is available in health food stores and Latin groceries. You can also get it online. Game plan: The “Red Chile” in this drink’s name comes from homemade Chile-Infused Tequila. Be sure you make it a couple of days in advance to get that spicy kick this cocktail deserves. This recipe was featured as part of our Cinco de Mayo cocktail menu.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup chile infused tequila
                                                                  • Yes No 1 1/2 cup triple sec
                                                                  • Yes No 1 1/2 cup guava nectar
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 1/2 cup lime juice
                                                                  • Yes No 10 lime
                                                                  • Yes No salt
                                                                  • Yes No crushed ice
                                                                  • Yes No 10 small red chili pepper
                                                                  • Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
                                                                  • To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt. Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).
                                                                  Cuisine:YesNotropical
                                                                  Yields: 10drinks
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip

                                                                  Barbara Lynch simmers baby artichokes in an aromatic white wine broth, then stuffs them with a juicy crab salad for a light starter that honors her husband Charlie's family tradition: "His mother made artichokes for every festive occasion. She's no longer around, so I always try to make one dish with artichokes in it for him."

                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 20 baby artichoke
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 1/4 cup minced onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 8 thyme
                                                                  • Yes No 3 tbsp crème fraiche
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 1/2 jumbo lump lb crabmeat
                                                                  • Squeeze the lemon halves into a large bowl of water. Working with 1 artichoke at a time, snap off all of the outer leaves and trim the stem so the artichoke will stand upright. With a small, sharp knife, cut 1/2 inch off the top and peel the base. With a melon baller, scoop out some of the choke to form a cup with a 1/4-inch rim. Drop the artichoke into the lemon water.
                                                                  • Drain the artichokes and pat dry. Heat the oil in a large, deep skillet. Add the artichokes and cook over moderately high heat, turning occasionally, until lightly browned, about 4 minutes. Add the carrot, celery and onion, season with salt and pepper and cook for 1 minute longer. Add the wine, vinegar, peppercorns, coriander seeds, bay leaves and thyme. Cover with parchment paper and a tight-fitting lid and simmer over moderately low heat, turning once or twice, until the artichokes are tender and the liquid has reduced slightly, about 30 minutes. Transfer the braised artichokes to a large platter to cool. Remove the bay leaves and thyme sprigs then season the cooking liquid with salt and pepper and reserve.
                                                                  • In a small bowl, mix the crème fraîche with the lemon juice and chives. Fold in the crabmeat and season lightly with salt and pepper. Using a small spoon, fill the cooled artichokes with the crab salad; arrange on a platter. Drizzle with the reserved cooking liquid and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Bibimbop is a popular Korean one-dish lunch of piping hot rice, an assortment of vegetables, often a small bit of meat, and always an egg on top. Koreans like this spicy, so they usually add at least 2 tablespoons chile paste per serving after cooking. It's customary to stir everything together before eating; omit that step to taste each element independently.

                                                                  Ingredients
                                                                  • Yes No 2 tsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp minced ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 oz top round steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup carrot
                                                                  • Yes No 1 cup english cucumber
                                                                  • Yes No 1/2 tsp sesame seed
                                                                  • Yes No 1/2 tsp rice vinegar
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 1/8 tsp dark sesame oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 3 cup short-grain rice
                                                                  • Yes No 1 cup thinly sliced shiitake mushroom cap
                                                                  • Yes No 1 cup seasoned spinach
                                                                  • Yes No 4 tsp thai chile paste
                                                                  • Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Cover and keep warm.
                                                                  • Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.
                                                                  • Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.
                                                                  • Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over. Sprinkle with dash of salt. Cook an additional minute or until desired degree of doneness. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.
                                                                  • Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Rise: 4 hr., Bake: 15 min.

                                                                  Ingredients
                                                                  • Yes No 4 tsp fennel seed
                                                                  • Yes No 4 tsp poppy seed
                                                                  • Yes No 4 tsp sesame seed
                                                                  • Yes No 9 frozen bread dough rolls
                                                                  • Yes No 1 egg white
                                                                  • Yes No butter
                                                                  • Combine first 3 ingredients in a small bowl. Dip dough rolls, 1 at a time, in egg white; roll in seed mixture. Arrange rolls, 1 inch apart, in a lightly greased 8-inch pan. Cover with lightly greased plastic wrap, and let rise in a warm place (85°), free from drafts, 3 to 4 hours or until doubled in bulk.
                                                                  • Preheat oven to 350°. Uncover rolls, and bake at 350° for 15 minutes or until golden. Brush with melted butter.
                                                                  • Note: For testing purposes only, we used Rhodes White Dinner Rolls for frozen rolls.
                                                                  • Worth the Splurge: The initial cost for these rolls is money well spent. You can make three scrumptious batches from the ingredients.
                                                                  • Three-Seed French Bread: Substitute 1 (11-oz.) can refrigerated French bread dough for frozen bread dough rolls. Combine seeds in a shallow dish. Brush dough loaf with egg white. Roll top and sides of dough loaf in seeds. Place, seam side down, on a baking sheet. Cut and bake dough loaf according to package directions.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    refrigerate

                                                                  Notes: Horchata is a traditional Latin beverage made from rice softened in water, with cinnamon and sugar. To finely grind the soaked rice, use a blender with sharp blades; it may take several minutes to blend each batch until smooth. You can prepare the drink through step 2 up to 1 day ahead; cover and chill.

                                                                  Ingredients
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • In a bowl, combine rice and 10 cups water; cover and chill until grains break easily when squeezed, about 24 hours, or up to 2 days.
                                                                  • In a blender, whirl about 2 cups of the rice mixture with sugar, vanilla, and cinnamon until sugar is dissolved and mixture is smooth; pour into a large bowl or pitcher (at least 3 1/2 qt.). Whirl remaining rice mixture without seasonings, in batches if necessary; add to bowl and stir until well blended with flavored batch. Taste, and add more sugar if desired.
                                                                  • Just before serving, stir mixture (ground rice will have settled to bottom). Fill glasses with ice cubes, then horchata.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 3quarts; 10 to 12 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 14.5 oz reduced sodium chicken broth
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 8 oz kielbasa sausage and thinly sliced crosswise
                                                                  • Yes No 1 large lb frozen shrimp
                                                                  • In a medium saucepan with a lid, heat 1/2 tablespoon oil over medium. Add onion; cook until softened, 3 to 5 minutes. Add broth, and bring to a boil. Add rice; season with salt and pepper. Cover, reduce heat to low, and simmer until rice is tender, about 20 minutes.
                                                                  • Meanwhile, in a large nonstick skillet, heat remaining 1/2 tablespoon oil over medium. Add bell peppers and cook until crisp-tender, 4 to 6 minutes. Add sausage and shrimp; cook until shrimp is opaque, 3 to 5 minutes. Season with salt and pepper.
                                                                  • Divide rice among four bowls; top with shrimp mixture, and drizzle with any pan juices. Serve.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Anchovies and raisins, a popular eastern Mediterranean pairing, bring a salty sweetness to this calcium-rich pizza. Use any combination of cool-weather greens you like--collard greens, kale, or mustard greens.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup sliced red onion
                                                                  • Yes No 3 tbsp raisin
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 canned anchovy fillets
                                                                  • Yes No 3 cup loosely packed baby spinach
                                                                  • Yes No 3 cup chopped turnip greens
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 10 oz italian cheese flavored thin pizza crust
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 2 oz cup grated asiago cheese
                                                                  • Preheat oven to 400°.
                                                                  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add red onion, and cook for 10 minutes or until tender, stirring occasionally. Add 3 tablespoons raisins, garlic, and anchovies; cook for 2 minutes, stirring frequently. Add spinach and greens; cover and cook for 4 minutes or until spinach and greens wilt. Uncover and cook for 3 minutes or until liquid evaporates. Stir in 1/4 teaspoon salt and pepper. Cool slightly.
                                                                  • Place crust on a baking sheet. Sprinkle crust evenly with mozzarella; top evenly with spinach mixture. Sprinkle Asiago evenly over spinach mixture. Bake at 400° for 12 minutes or until cheese melts and begins to brown. Cut pizza into 8 wedges.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 4servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli

                                                                  A delicious combination of tastes and textures, this first course soup combines smoky chile heat, crisp sweet corn, and silky-rich avocado.

                                                                  Ingredients
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/2 cup diced avocado
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 cup reduced fat sour cream
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tsp grated lime rind
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 medium lb shrimp
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp lime juice
                                                                  • To prepare soup, place chicken broth and next 5 ingredients (through 1/4 teaspoon black pepper) in a blender or food processor, and process until smooth. Cover and chill.
                                                                  • To prepare lime cream, combine sour cream and next 3 ingredients (through 1/2 teaspoon black pepper) in a bowl; stir well. Cover and chill.
                                                                  • To prepare the shrimp, sprinkle shrimp with cumin, 1/2 teaspoon pepper, and 1/4 teaspoon salt; set aside. Remove 1 chipotle chile and 1 tablespoon adobo sauce from can, and finely chop chile. Reserve remaining chiles and adobo sauce for another use.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add shrimp, and cook 2 minutes. Turn shrimp over. Add corn, onion, and garlic; sauté for 2 minutes. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté for 2 minutes or until shrimp are done and vegetables are crisp-tender.
                                                                  • To serve, ladle about 1/2 cup soup into each of 8 bowls. Top with 1 1/2 tablespoons lime cream, one-eighth of shrimp, and about 2 tablespoons corn mixture.
                                                                  Yields: 8servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Frozen satsuma sections serve both to decorate the glass and keep the drink chilled.

                                                                  Ingredients
                                                                  • Yes No 1 satsuma orange
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/2 cup dry gin
                                                                  • Yes No 1/2 cup fresh satsuma orange juice
                                                                  • Yes No 1 tbsp grand marnier
                                                                  • Yes No satsuma orange rind
                                                                  • Rinse satsuma sections in cold water. Drain; freeze 30 minutes or until firm.
                                                                  • Place crushed ice in a martini shaker. Add gin, juice, and Grand Marnier to shaker; shake well. Strain 1/2 cup gin mixture into each of 2 martini glasses. Add 4 frozen satsuma sections to each glass. Garnish with rind, if desired.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No one 3 lb chicken, neck
                                                                  • Yes No 3 1/2 qt water
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 4 thick, 2 1/4 inch carrots 2
                                                                  • Yes No 4 thick, 2 1/4 inch celery ribs 2
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 large bay leaf, fresh
                                                                  • Yes No 6 parsley
                                                                  • Yes No 2 thyme
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tomato
                                                                  • Yes No 2 tbsp madras curry powder
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 cup coconut milk
                                                                  • Yes No 1 green banana
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • In a stockpot, combine the chicken and neck with the water, quartered onion, chopped carrots and celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
                                                                  • Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored. Strain the broth into a clean heat proof bowl and rinse out the pot. Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes. Season with salt.
                                                                  • In a large saucepan, heat the vegetable oil. Add the sliced onion, ginger, tomatoes, curry powder and tomato paste and cook over moderate heat, stirring, until softened, about 7 minutes. Stir in the broth, coconut milk and banana and bring to a boil. Season with salt and cook over moderate heat until the banana is very tender, about 30 minutes. Add the chopped chicken and cilantro and simmer until just heated through. Ladle into bowls and serve.
                                                                  Cuisine:YesNoafrican
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Sriracha, a Thai hot sauce, adds a spicy kick to this noodle salad. Use less or omit it, if you prefer. If you can't find fish sauce, substitute low-sodium soy sauce.

                                                                  Ingredients
                                                                  • Yes No 4 oz linguine
                                                                  • Yes No 12 medium oz shrimp
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp sriracha
                                                                  • Yes No 1 tsp fish sauce
                                                                  • Yes No 4 cup romaine lettuce
                                                                  • Yes No 1 1/4 cup red onion
                                                                  • Yes No 1/4 cup matchstick carrots
                                                                  • Yes No 1/2 cup chopped mint
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/3 cup chopped dry roasted cashews, unsalted
                                                                  • Cook pasta according to package directions, omitting salt and fat. Add shrimp to pan during last 3 minutes of cook time. Drain and rinse with cold water. Drain.
                                                                  • Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves. Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat. Place about 2 cups pasta mixture on each of 4 plates. Sprinkle each serving with 4 teaspoons cashews.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  Ingredients
                                                                  • Yes No 3 2 lb large baking potato
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No canola oil
                                                                  • Yes No tomato ketchup
                                                                  • Put the potatoes in a large saucepan and cover with 4 inches of cold water. Bring to a boil and simmer over moderately low heat until tender, about 40 minutes. Drain and let cool slightly. Cut the potatoes into large chunks and press them through a ricer into a large bowl. Discard the skins. Let the potatoes cool completely, about 1 hour.
                                                                  • Stir the cornstarch, flour, cheese and 2 teaspoons of salt into the potatoes. Add the egg and knead gently until a soft dough forms. Wrap the dough in plastic and let stand at room temperature for 15 minutes.
                                                                  • Bring a very large pot of water to a boil and fill a large bowl with ice water. Divide the dough into 4 pieces and roll each piece into a 16-inch rope, about 1 inch thick. Cut each rope into 16 pieces. Add one-fourth of the gnocchi to the boiling water and cook, stirring once or twice, until they rise to the surface and then float for 20 seconds. Using a slotted spoon, transfer the gnocchi to the ice water to cool, then spread the gnocchi on a paper towel-lined platter and turn until dry. Repeat with the remaining gnocchi.
                                                                  • In a large saucepan, heat 2 inches of oil to 375°. Carefully add one-fourth of the gnocchi to the hot oil and cook, stirring gently once or twice, until golden and crisp, 4 to 5 minutes. Transfer the "Tater Tots" to a paper towel-lined plate and sprinkle with salt. Repeat to make the remaining "Tater Tots." Serve with ketchup.
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The mayonnaise-based sauce in this hearty vegetable and cheese sandwich from Pasquale Hermanos, chef Gastón Acurio's chain of sandwich shops based in Lima, Peru, is flavored with ground fresh rocoto, a spicy South American chile. This recipe first appeared in our April 2011 special Sandwich Issue with the article Chef's Special.

                                                                  Ingredients
                                                                  • Yes No ¼ cup mayonnaise
                                                                  • Yes No ¼ cup rocoto paste
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 1 banana pepper
                                                                  • Yes No 6 button mushroom
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1 ripe tomato, and kosher salt and freshly ground black pepper, to taste
                                                                  • Yes No 4 slice monterey jack cheese
                                                                  • Yes No 2 rectangular ciabatta buns, and toasted
                                                                  • Yes No 1 cup arugula
                                                                  • Yes No ¼ cup cilantro
                                                                  • Whisk together mayonnaise, rocoto, and lime juice in a small bowl; set aside. Heat oil in a 14″ wok or skillet over high heat. Add onion, bell pepper, and ají amarillo; cook, stirring constantly, until soft and blistered at edges, about 8 minutes. Transfer to a large bowl. Place mushrooms in wok and cook, stirring constantly, until browned, 2–3 minutes. Add garlic and ginger; cook for 1–2 minutes. Add soy sauce and vinegar, cook for 30 seconds, and transfer to bowl with onions and peppers. Add tomatoes to bowl, season with salt and pepper, and toss to combine.
                                                                  • Place 2 slices of cheese on the bottom half of each bun, and top with half the vegetable mixture. Pour rocoto sauce over vegetables, and top with arugula and cilantro. Cover with top buns.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover

                                                                  Layers of phyllo dough form the base of this buttery, nut-filled treat from "The Martha Stewart Show" chef Thomas Joseph.

                                                                  Ingredients
                                                                  • Yes No 4 cup pecan
                                                                  • Yes No 3 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp rose water
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 lb frozen phyllo dough
                                                                  • Yes No 2 cup thomas joseph's clarified butter
                                                                  • Preheat oven to 400 degrees.
                                                                  • In a medium bowl, mix together nuts, 1 cup sugar, 1 tablespoon rose water, and 1 tablespoon cinnamon; set aside.
                                                                  • Place remaining 2 1/2 cups sugar, 1 1/4 cups water, and lemon juice in a medium saucepan over medium-high heat. Bring to a boil; immediately reduce to a simmer and cook until slightly thickened, 3 to 5 minutes. Add remaining tablespoon rose water and return to a boil; cook for 1 minute. Remove from heat and let syrup cool completely.
                                                                  • Brush a 9-by-13-inch baking dish with clarified butter. Carefully layer half of the phyllo dough in the baking dish, brushing between each layer with clarified butter. Sprinkle nut mixture over top and continue layering remaining phyllo dough over nut mixture, brushing between each layer with clarified butter.
                                                                  • Brush top layer generously with butter. Using a sharp knife with a very thin blade (such as a boning knife), score baklava into 1 1/2-inch-wide diamond-shaped pieces, cutting through all of the phyllo layers.
                                                                  • Transfer to oven and bake for 10 minutes. Reduce heat to 300 degrees and continue baking until golden brown, about 50 minutes more. Remove from oven and pour syrup over baklava; let cool completely before serving.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 35
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    diamond
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Diamond

                                                                  Prep: 10 min., Cook: 10 min.

                                                                  Ingredients
                                                                  • Yes No 1 5.3 oz quick cooking brown rice
                                                                  • Yes No 1 8 oz fresh sugar snap peas
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1/2 cup matchstick carrots
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 tbsp light soy sauce
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Cook rice according to package directions; drain well.
                                                                  • Sauté peas, green onions, and carrots in a large nonstick skillet coated with cooking spray over medium-high heat 3 minutes or until crisp-tender. Add ginger and garlic; sauté 1 minute. Add rice, and cook 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, making a well in center of mixture.
                                                                  • Add eggs to center of mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce and sesame oil.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe goes with Fresh Apple Cake

                                                                  Ingredients
                                                                  • Yes No 1 12 oz semisweet chocolate morsels
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 3 tbsp butter
                                                                  • Microwave semisweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
                                                                  • Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks. Use immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2cups
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  Store-bought “prepared” yellow mustard is a staple in most households, but with just a little planning, you can make your own mustard using ingredients that you probably already have on hand. This spicy version is great for dipping soft pretzels into or smearing on a grilled cheeseburger. Game plan: Allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the mustard sits in the refrigerator, the less spicy it will become. This recipe was featured as part of our Make Your Own Mustard project.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup organic ground mustard
                                                                  • Yes No 2 tsp organic sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1/2 cup organic white wine vinegar
                                                                  • Yes No 1/8 tsp paprika
                                                                  • Yes No 1/8 tsp turmeric, ground
                                                                  • Place the ground mustard, sugar, and salt in a medium heatproof, nonreactive bowl and whisk to combine. Add the egg and whisk until smooth. Add the vinegar, paprika, and turmeric and whisk until combined. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours.
                                                                  • Fill a medium saucepan with 1 inch of water and bring it to a bare simmer over low heat. Remove the plastic wrap from the mustard mixture, place the bowl over the simmering water, and cook, whisking constantly, until the mustard mixture has thickened to the consistency of olive oil, about 8 to 10 minutes. (Check to make sure the water isn’t boiling by periodically removing the bowl from the saucepan using a potholder or dry towel. If the water is boiling, reduce the heat so the egg doesn’t curdle.)
                                                                  • Transfer the mustard to a nonreactive container with a tightfitting lid and cool completely. Seal the container and refrigerate for up to 2 weeks.
                                                                  Yields: ¾cup
                                                                  • Total Time: 2 hours 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    seal
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose baking mix
                                                                  • Yes No 1 tbsp poppy seed
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 1/4 cup club soda
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No blackberry maple syrup
                                                                  • Yes No crème fraiche
                                                                  • Yes No mint
                                                                  • Stir together baking mix, poppy seeds, and lemon zest. Whisk together club soda, egg, and butter in a small bowl; gently whisk egg mixture into poppy seed mixture. (Mixture will be lumpy.) Let stand 3 minutes.
                                                                  • Cook batter in a preheated, oiled Belgian-style waffle iron until golden (about 3/4 to 1 cup batter each). Serve with Blackberry Maple Syrup and, if desired, crème fraîche. Garnish, if desired.
                                                                  • Note: If you don't have a Belgian-style waffle iron, use 1/2 cup batter for each waffle in a traditional waffle iron.
                                                                  • Try This Twist!
                                                                  • Lemon-Poppy Seed Pancakes: Prepare batter as directed. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover

                                                                  Kids of all ages will indulge in our sweet little butter cookies filled with chocolate ganache. Thankfully this recipe makes a big batch.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup turbinado sugar
                                                                  • Yes No chocolate ganache
                                                                  • In a bowl, with an electric mixer on high speed, beat butter, granulated sugar, and brown sugar until smooth. Beat in egg yolks and vanilla until well blended, scraping sides of bowl as needed.
                                                                  • In another bowl, mix flour, baking powder, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm but pliable, about 30 minutes.
                                                                  • Place about 1/3 cup turbinado sugar in a shallow bowl. Shape dough into 1-inch balls and roll in turbinado sugar to coat. Place 1 inch apart on buttered or cooking parchment- lined 12- by 15-inch baking sheets. Press your thumb into the center of each cookie to make a 1/2-inch-deep indentation.
                                                                  • Bake cookies in a 325° oven until lightly browned, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Transfer cookies to a rack to cool completely (if indentations have disappeared, make them again while cookies are warm).
                                                                  • Carefully fill each indentation with about 1 teaspoon chocolate ganache. Let stand until ganache is shiny and firm to the touch, about 1 hour (or chill for about 30 minutes).
                                                                  • Chocolate ganache. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth. Remove from heat and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups.
                                                                  • Notes: Nutritional analysis is per cookie. Turbinado sugar is a golden-brown, large-crystal sugar, sometimes labeled raw sugar or Demerara sugar. It is available at natural-foods stores and some well-stocked supermarkets. If you can't find it, substitute additional granulated sugar. These cookies are best the day they are filled, but you can make both the cookies and the filling up to 3 days ahead. Store cookies airtight at room temperature; chill ganache airtight. Melt ganache over hot water and cool before using.
                                                                  Yields: 50cookies
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    crystal
                                                                    Brands:
                                                                  • Yes No
                                                                    Crystal

                                                                  This stir-fry calls for succulent pork tenderloin, shiitake, bok choy and chewy noodles—either Japanese curly noodles (available in the international aisle of supermarkets) or instant ramen.

                                                                  Ingredients
                                                                  • Yes No 8 oz instant ramen
                                                                  • Yes No 3/4 cup chicken stock
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1 tbsp dry sherry
                                                                  • Yes No 2 tsp asian sesame oil
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 10 oz shiitake mushroom
                                                                  • Yes No 2 head baby bok choy
                                                                  • Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.
                                                                  • In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the pork with salt and pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes. Transfer the pork to the plate with the garlic and egg.
                                                                  • In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the pork is heated through, 1 minute. Transfer to bowls and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Category Finalist, Sides and Salads. "My husband doesn't like mayonnaise, so I created a potato salad with a vinaigrette. I experimented and realized how little oil I need. Add the dressing while the potatoes are still hot. It really helps the vinegar permeate the potatoes." —Elsie Gonto, Savannah, Georgia

                                                                  Ingredients
                                                                  • Yes No 1/4 cup seasoned rice vinegar (awasezu)
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 5 cup cubed red potato
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup chopped cucumber
                                                                  • Yes No 3/4 cup sliced grape
                                                                  • Yes No 3/4 cup chopped green bell pepper
                                                                  • Yes No 1/2 cup chopped orange bell pepper
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 2 1/4 oz sliced ripe olives
                                                                  • To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.
                                                                  • To prepare salad, place potato and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.
                                                                  • Add potato to dressing in bowl, tossing gently to coat; let stand 15 minutes. Stir in cucumber and remaining ingredients; toss well. Cover and chill.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 12servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate

                                                                  Making Peach Fritters, a sweet fried dough, is a perfect way to use-up the rest of those summer peaches.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/4 cup diced peach
                                                                  • Yes No flat inch granulated sugar in sided bowl
                                                                  • Yes No deep frying pan
                                                                  • With a wire whip, combine flour, salt and baking powder. Whisk in eggs, milk and butter. Fold in peaches. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar. Coat both sides. Place on serving plate. Serve warm.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 3 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    newspaper

                                                                  Notes: Donna Knopf, owner of Vegetas (888/966-9660) in Tempe, Arizona, blends soybeans with mint for a delicious and healthful topper for toasts. The soybean-mint spread can be made through step 3 up to 1 day ahead; cool, cover, and chill. You can assemble crostini up to 1 hour before serving; let stand at room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz leek
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 1/4 cup frozen soybeans
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 2 tbsp diced mint
                                                                  • Yes No 1 slender, 1 1/2 to 2 inch, 8 oz baguette
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 8 oz english cucumber
                                                                  • Yes No 32 mint
                                                                  • Yes No chili powder
                                                                  • Yes No lime
                                                                  • Trim and discard dark green tops and root ends from leek. Split white stalk lengthwise and rinse well to remove dirt between layers. Finely chop leek.
                                                                  • In a 10- to 12-inch frying pan over medium-high heat, stir leek, shallots, garlic, and soybeans in 2 tablespoons olive oil until leek is limp, 6 to 8 minutes.
                                                                  • Place soybean mixture in a food processor and whirl until coarsely puréed. Add remaining 3 tablespoons olive oil, 1 tablespoon at a time, whirling until mixture has a spreadable consistency. Season to taste with salt and pepper. Stir in the chopped mint.
                                                                  • Slice baguette on a slight diagonal into pieces about 1/4 inch thick; reserve ends for another use. Arrange slices on racks on two baking sheets (each 12 by 15 in.). Spray baguette slices lightly with cooking oil spray or brush tops lightly with olive oil. Bake in a 425° regular or convection oven until lightly browned, 6 to 9 minutes.
                                                                  • Spread about 1 tablespoon warm or cool soybean mixture on each slice of toast. Rinse cucumber and thinly slice crosswise. Garnish each toast with a cucumber slice, a fresh mint leaf, and a sprinkling of chili powder. Serve with lime or lemon wedges to squeeze over each just before eating.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 32appetizers; about 16 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Time: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 cup quinoa
                                                                  • Yes No 1 cup black beans in can
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1 cup sliced zucchini
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 1 lb tilapia fillet
                                                                  • Yes No 1/3 cup sliced scallion
                                                                  • Cook quinoa as package directs. Meanwhile, in a saucepan over medium heat, cook beans and vegetables with 1 tbsp. oil, the lemon juice, and paprika until warm, about 5 minutes. Season vegetable mixture and fish with salt and pepper.
                                                                  • In a frying pan over medium-high heat, cook fish in remaining 2 tbsp. oil until browned, 5 minutes. Serve fish over quinoa with vegetable mixture and onions.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  Salsa verde is a pungent Italian sauce made with capers, parsley, and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup loosely packed flat leaf parsley
                                                                  • Yes No 3 tbsp drained caper
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 1 tsp anchovy paste
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 4 2 lb, 1 inch thick tuna steak
                                                                  • Yes No 1 avocado
                                                                  • Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor. Pulse to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
                                                                  • Heat a grill pan or heavy cast-iron pan over moderately high heat. Rub the tuna steaks all over with the 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the fish for 3 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. To serve, top the tuna steaks with the avocado and drizzle with the sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook

                                                                  Dress up your favorite storebought mayonnaise with fresh parsley, chives, basil, dill, and oregano for a delicious herb mayonnaise spread.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic mayonnaise
                                                                  • Yes No 2 tbsp chopped organic parsley
                                                                  • Yes No 2 tbsp chopped organic chives
                                                                  • Yes No 1 tbsp chopped organic basil
                                                                  • Yes No 1 tbsp chopped organic dill weed
                                                                  • Yes No 1 tbsp chopped organic oregano
                                                                  • Stir together 2 cups mayonnaise, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives, 1 tablespoon chopped fresh basil, 1 tablespoon chopped fresh dill, and 1 tablespoon chopped fresh oregano. Make a simple salad with boiled new potatoes and sliced green onions, or dollop on grilled chicken and pasta. Add to deviled eggs, or use as a dip for fresh vegetables.
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    dip

                                                                  Succulent little cherry tomatoes know no season, so you can enjoy this fresh-tasting no-cook pasta sauce any time of year. Marinate the tomatoes for at least the time it takes to boil the water and cook the fettuccine; the longer you let them sit, the better the sauce will be.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb cherry tomato
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No 3/4 lb fettuccine
                                                                  • Yes No 2 10 oz, 5 cup watercress
                                                                  • In a large glass or stainless-steel bowl, toss the tomatoes with the garlic, oil, 1/2 teaspoon of the salt, the pepper, and basil. Set the mixture aside.
                                                                  • In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain, return to the hot pan, and toss with the tomato mixture, the watercress, and the remaining 1/4 teaspoon salt.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain

                                                                  This is my sister-in-law's recipe for Moroccan Biscuits à la Confiture, a jam-filled sugar cookie. The cookies are traditionally cut into petite rounds or shapes – the ones in the photo are only about 1 1/2 inches (4 cm) in diameter – but you can make them larger if you prefer. Although strawberry and apricot jam are most popular in Morocco, any flavor can be used. Allow an hour for the dough to chill.

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 1/2 250 gram cup sugar, granulated
                                                                  • Yes No 1 1/4 250 milliliter cup vegetable oil
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 1/2 cup flour
                                                                  • Yes No flour
                                                                  • Yes No 1 cup jam
                                                                  • Yes No powdered sugar
                                                                  • In a large bowl, thoroughly mix together the eggs, sugar, oil, baking powder, salt and vanilla. Mix in enough flour to make a smooth dough that's soft and pliable, but not sticky. Divide the dough into four portions, wrap in plastic, and leave to chill an hour or longer in the fridge.
                                                                  • Preheat an oven to 375° F (190° C).
                                                                  • On a lightly floured surface, roll out a portion of the dough until quite thin – about the thickness of a thin piece of cardboard – and cut out rounds or small shapes. Use a small bottle top, a thimble, or another object to cut out circles from the center of half of the cookies.
                                                                  • Transfer the cut-out dough to an ungreased baking pan. The rounds can be placed fairly close together, as there will be little expansion or spreading. Gather up the scraps of dough, mold together into a ball, and roll out again. If the dough becomes too soft to handle, return it to the fridge while you work with another portion of dough. Continue rolling and cutting out cookies until all of the dough is used.
                                                                  • Once you've filled a baking sheet, bake the cookies for 8 to 10 minutes, or until pale golden brown. Allow the cookies to a cool for a minute or two on the pan, then transfer them to a rack to cool completely.
                                                                  • To fill the cookies, spread a little jam on the flat side of a solid round, and top with a cookie with a hole. If desired, dust the finished cookies with a little powdered sugar.
                                                                  • Store the cookies in an airtight container at room temperature for up to a week, or in the freezer for up to three months.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 2 ½lbs. cookies
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 2 hours 9 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    cardboard
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Chicken Curry
                                                                   15 m

                                                                  Whip up this 30-minute chicken curry recipe and enjoy Indian cuisine in the comfort of your own home.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp curry powder
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No white rice
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No 1/4 1 oz cup almond
                                                                  • Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate. Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds. Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe features the Portuguese-inspired combination of sausage, kale, and clams. Use sweet turkey Italian sausage if you prefer less spice.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 oz hot turkey italian sausage
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp madeira wine
                                                                  • Yes No 8 cup chopped kale
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 16 littleneck clam
                                                                  • Yes No 1 15 1/2 oz chickpeas in can
                                                                  • Heat a Dutch oven over high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Reduce heat to medium. Stir in chopped onion and garlic; cook 1 minute, stirring occasionally. Add Madeira; cook 1 minute or until liquid evaporates. Add kale, salt, and chicken broth; cover, reduce heat, and simmer 15 minutes. Stir in clams and chickpeas; cook, covered, 10 minutes or until shells open. Discard any unopened shells.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These yummy fish cakes are a cross between traditional Thai fish cakes and the breaded variety we've all come to know and love. Since I enjoy both types, here I've created a fish cake recipe that's closer to what you might find at one of our North American restaurants (for authentic Thai fish cakes, see my link below). The cakes are crusted on the outside with a crispy coating, while the inside is moist and as delicious as you can imagine (very similar to crab cakes)! Great to serve company, or to make as a special meal any night of the week. ENJOY!

                                                                  Ingredients
                                                                  • Yes No 1 lb white fleshed fish fillets
                                                                  • Yes No 6 kaffir lime leaves
                                                                  • Yes No 3 tbsp coconut milk
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 1/2 tsp shrimp paste
                                                                  • Yes No 1/2 tbsp chili powder
                                                                  • Yes No 1/3 tsp cumin, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp brown sugar
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 ginger
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/2 tsp dried chili
                                                                  • Yes No 1 cup oil
                                                                  • Yes No 1 cup bread crumb
                                                                  • Yes No 3 handful, 3 tbsp tbsp thai sweet chili sauce, mayonaise, of fresh basil
                                                                  • Rinse fish and pat thoroughly dry (if using frozen, the fish will be more moist so be sure to dry it as well as you can). Cut into chunks and place in food processor or large food chopped.
                                                                  • In a cup, combine the coconut milk, fish sauce, shrimp paste, chili powder, cumin, ground coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.
                                                                  • Add remaining ingredients (lime leaf strips, green onion, galangal/ginger, garlic, and chili). Pulse to create a thick fish paste.
                                                                  • Pat the paste into cakes (2 to 3 inches in diameter and about 1 inch thick) and set on a clean plate. Tips: If your paste is too wet to easily form into cakes, add a little flour or breadcrumbs to the mix. As you continue making the cakes, it helps to rinse your hands every so often to prevent paste from sticking.
                                                                  • Set plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, pour breadcrumbs into a mixing-type bowl. Break egg into another smaller bowl and brifly whisk with a fork. You can also prepare your mayo, and your pan for frying.
                                                                  • Remove cakes from the refrigerator. Dip the cakes first in the egg, then roll in the breadcrumbs. Set on a plate next to the stove.
                                                                  • Pour oil into a small frying pan or wok (at least 1 inch deep). Heat oil over medium-high heat until a dropped breadcrumb sizzles and cooks immediately. Gently place cakes in the hot oil, reducing heat as you fry to just above medium. Fry until golden-brown, turning in the oil with tongs. Drain on paper towel.
                                                                  • In a small bowl, combine equal parts Sweet Chili Sauce and mayonnaise (or adjust according to your liking). Finely slice up a few basil leaves and stir them in. Serve the fish cakes immediately with the mayo, and ENJOY!
                                                                  Cuisine:YesNothai
                                                                  Yields: 5as an appetizer
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Grilling the vegetables deepens their flavors, which makes for a delicious vegetarian entrée. To speed preparation, use no-boil lasagna noodles; the baking time remains the same.

                                                                  Ingredients
                                                                  • Yes No 3 3 lb eggplant
                                                                  • Yes No 3 1 1/4 lb zucchini
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 15 oz fat free ricotta cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup grated asiago cheese
                                                                  • Yes No 1/4 cup minced basil
                                                                  • Yes No 1/4 cup minced parsley
                                                                  • Yes No 9 lasagna noodle
                                                                  • Yes No 1 26 oz tomato basil spaghetti sauce
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/4 cup pesto
                                                                  • Preheat grill.
                                                                  • Coat eggplants and zucchini with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill eggplant and zucchini 1 1/2 minutes on each side or just until tender. Cool; combine in a large bowl.
                                                                  • Place bell peppers on grill, skin-side down; grill 3 minutes or until tender. Cut into (1-inch-wide) strips. Add bell peppers to eggplant mixture.
                                                                  • Combine ricotta cheese, egg, 1/2 cup Asiago cheese, basil, parsley, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.
                                                                  • Cook the lasagna noodles according to package directions, omitting the salt and the fat.
                                                                  • Preheat oven to 375°.
                                                                  • Spread 1/2 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over tomato sauce. Top with half of eggplant mixture. Spread half of ricotta cheese mixture over eggplant mixture; sprinkle with 1/4 cup mozzarella cheese.
                                                                  • Arrange 3 noodles and 1 cup of spaghetti sauce over cheese; cover with the remaining eggplant mixture. Top with remaining ricotta mixture. Spread pesto over ricotta; sprinkle with 1/4 cup mozzarella cheese. Cover with remaining 3 noodles.
                                                                  • Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining 1/4 cup Asiago cheese and remaining 1/4 cup mozzarella cheese.
                                                                  • Bake at 375° for 1 hour. Let stand 15 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    muir glen
                                                                    Brands:
                                                                  • Yes No
                                                                    Muir Glen
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/3 cup ice water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup margarine
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 2 cup apple cider
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 1/4 tsp pumpkin pie spice
                                                                  • Yes No 7 3 lb braeburn apples
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 2/3 cups flour and salt in a bowl; cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; toss with a fork until moist. Divide dough in half. Gently press each half of mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle, and chill. Roll other half of dough, still covered, into an 11-inch circle; chill.
                                                                  • To prepare filling, bring cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Cool completely.
                                                                  • Preheat oven to 450°.
                                                                  • Combine cooled cider, 1/3 cup sugar, cornstarch, lemon juice, vanilla, and pie spice in a large bowl. Cut each apple quarter crosswise into 1/4-inch-thick slices. Stir apple slices into cider mixture.
                                                                  • Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap. Spoon apple mixture into crust, and brush edges of crust lightly with water. Remove 1 sheet of plastic wrap from the 11-inch circle, and place on top of apple mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute. Cut 6 (1-inch) slits into top of pastry using a sharp knife. Combine egg and 1 tablespoon water. Brush top and edges of pie with egg mixture, and sprinkle with 1 tablespoon sugar. Place pie on a baking sheet, and bake at 450° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven), and bake an additional 45 minutes or until golden. Cool on a wire rack.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  This Hungarian recipe for sour cherry soup goes by many names -- meggy leves, cseresznye leves, meggykeszoce, cibere -- and its sweetness varies with the cook. It's typically served cold in the summer when cherries are plentiful. This soup is traditionally made with tart dark-red Morello cherries, but any tart pie cherry, like fire-engine-red Montmorency cherries, will work in a pinch, as long as they are fresh or at the very least frozen (don't use canned). Never use a sweet Bing cherry. Some recipes call for cinnamon and cloves, and the cherries are left unpitted! Makes 6 servings of Hungarian Sour Cherry Soup

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 lb sour cherry
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp powdered sugar
                                                                  • In a large saucepan, cook cherries with water and 3/4 cup sugar until done, about 10 minutes. Meanwhile, in a medium bowl, mix sour cream with flour, salt and confectioners' sugar until smooth. When cherries are done, temper the sour cream mixture with a few ladles of hot cherry liquid, whisking until smooth. Transfer to the pan with the cherries and whisk until smooth. Simmer 5 minutes, but do not boil. Cool to room temperature in an ice water bath. Place plastic wrap directly on the surface of the soup (so a skin doesn't form) and refrigerate until cold. Serve cold as a first course as they do in Hungary or as a dessert with a dollop of sour cream or whipped cream.
                                                                  Cuisine:YesNohungarian
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for grilled bread should be paired with April Bloomfield's Smoked-Trout Pate.

                                                                  Ingredients
                                                                  • Yes No 1 rustic bread
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No olive oil
                                                                  • Yes No coarse salt
                                                                  • Preheat a grill pan over medium-high heat. Rub garlic clove over each slice of bread. Brush bread slices with olive oil and season with salt. Place bread on grill and toast, turning once, until bread begins to crisp and grill marks appear.
                                                                  Yields: 1 ½cups pate
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz amontillado
                                                                  • Yes No 1 1/2 oz prosecco
                                                                  • Yes No 1 lemon
                                                                  • Fill a cocktail shaker with ice. Add the sherry, Aperol and 2 dashes of bitters and shake well. Strain into a chilled flute. Top with the Prosecco and garnish with a dash of bitters and the lemon twist.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Fresh hams, or whole uncured pork legs or half legs, need to be special ordered from your butcher, but they are great for large parties and guarantee delicious leftovers. Linda Japngie, who creates imaginative Latin American cuisine as chef at New York City's Ixta, slow-roasts them to crispy perfection.

                                                                  Ingredients
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1/4 cup achiote seeds
                                                                  • Yes No 2 tbsp oregano leaves, dried
                                                                  • Yes No 6 large garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No one 14 lb bone in fresh ham from the shank end, fat
                                                                  • Yes No 2 medium red onion
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No 2 medium green bell pepper
                                                                  • Yes No 1 cup pimiento stuffed green olives
                                                                  • Yes No 1 cup white vinegar
                                                                  • Yes No 8 banana
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup dark rum
                                                                  • Yes No 1/2 cup water
                                                                  • In a large bowl, mix 2 cups of the Sofrito with 1 cup of the oil, the wine, achiote seeds, oregano, minced garlic and 1 tablespoon of kosher salt. Let stand for 30 minutes. Set the ham in a roasting pan and rub the marinade all over it. Refrigerate overnight.
                                                                  • Preheat the oven to 400°. Add 1 inch of water to the roasting pan and roast the ham for 45 minutes. Reduce the oven temperature to 275° and roast the ham for 5 hours, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°.
                                                                  • Meanwhile, in a very large skillet, heat the remaining 2 tablespoons of oil. Add the onions, red and green bell peppers, olives, 2 tablespoons of the Sofrito and the sliced garlic and cook over moderately low heat until the vegetables just begin to soften, about 6 minutes. Add the vinegar and simmer for 3 minutes. Stir in the bananas and season with salt and pepper.
                                                                  • Transfer the ham to a carving board and cover loosely with foil. Set the roasting pan over two burners and bring the pan juices to a boil. Add the rum and simmer for 2 minutes. Strain the pan juices into a bowl and skim off the fat. Pour the juices into a medium saucepan. Stir in the water and the remaining 1 cup of Sofrito and boil over moderate heat until reduced by half. Strain the sauce through a fine sieve, pressing on the solids. Season with salt and pepper. Carve the ham and serve with the rum sauce and the pepper-banana sauté.
                                                                  Cuisine:YesNolatin american
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 6 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The beauty of this heirloom tomato tartine recipe is its simplicity. Heirloom tomatoes are famous for their amazing garden-fresh flavor and aroma. To cover up those sought-after qualities with anything more than salt and pepper would be a waste of delicious fruit. Just layer the fresh, sliced tomatoes on hearty French country bread for a fantastic unfussy dinner.

                                                                  Ingredients
                                                                  • Yes No 2 large heirloom tomato
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 slice bread from french country
                                                                  • Slice the tomatoes, sprinkle them with sea salt and ground pepper, and layer them onto the sliced bread. Serve the sandwiches tartine-style, or open-faced, or like classic sandwiches.
                                                                  • This heirloom tomato tartine recipe makes 4 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 slice ham
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 small potato
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No salt
                                                                  • Yes No 8 large egg
                                                                  • Yes No 6 tbsp milk
                                                                  • Preheat oven to 375ºF. Mist a 12-cup muffin tin with nonstick cooking spray. Cut each slice of ham in half and press 1 piece into each cup.
                                                                  • Warm oil in a skillet over medium-high heat. Cook potato, stirring, until softened and golden, about 5 minutes. Add onion and bell pepper and cook, stirring, until softened, 3 to 5 minutes longer. Season with salt and divide among muffin cups.
                                                                  • In a large measuring cup, whisk together eggs, milk and 1/4 tsp. salt. Pour egg mixture into muffin cups so each one is about half full. Bake until eggs are cooked through, about 15 minutes. Let stand on a wire cooling rack for 5 minutes. Remove frittatas from muffin tin and serve warm, or let cool completely and serve at room temperature.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6(serving size: 2 frittatas)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Harold Dieterle's cool and fruity crab salad is garnished with lacy fried eggs. He learned to prepare eggs this way by watching street cooks in Thailand.

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tsp asian fish sauce
                                                                  • Yes No 3/4 cup canola oil
                                                                  • Yes No 1 jumbo lump lb crabmeat
                                                                  • Yes No 1 large mango
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No watercress sprigs
                                                                  • In a medium bowl, vigorously beat the eggs; season with salt and pepper. Strain the eggs and refrigerate for 1 hour.
                                                                  • In a blender, combine the shallot, ginger, lime juice and fish sauce and puree. With the machine on, add 1/4 cup plus 2 tablespoons of the oil in a thin stream and blend until emulsified. Transfer the dressing to a medium bowl. Add the crab, mango, avocado and chives to the dressing and season with salt and pepper. Fold gently until the salad is mixed and evenly dressed. Refrigerate the salad.
                                                                  • In a large nonstick skillet, heat the remaining 1/2 cup of oil until shimmering. Using your fingertips, drizzle half of the beaten eggs into the hot oil in a lacy pattern; spoon some of the hot oil over the eggs so they puff and sizzle. Cook until set and golden, about 1 minute. Carefully transfer the lacy eggs to a paper towel-lined plate. Repeat with the remaining beaten eggs.
                                                                  • On a small plate, pack one-fourth of the crab salad into a 4-inch ring mold; lift off the ring. Repeat for the remaining 3 servings. Drape some of the lacy eggs over the crab and garnish with the peppercress.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mold
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 dill weed
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 2 lb boneless leg of lamb
                                                                  • Yes No salt and pepper
                                                                  • In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat. Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper. Grill over moderate heat for 28 minutes, turning once, until medium-rare. Transfer to a surface and let rest for 10 minutes. Slice the lamb against the grain and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 6 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  Reminiscent of a childhood favorite, these ice cream sandwiches take on an adult air when made with chewy ginger cookies and butter-pecan ice cream. But beware, they still melt as quickly as ever.

                                                                  Ingredients
                                                                  • Yes No 2 oz unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp unsulfured molasses
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 3 tbsp sanding sugar
                                                                  • Yes No 1 pint butter pecan ice cream
                                                                  • Preheat oven to 350 degrees. Cream butter, granulated sugar, and molasses until fluffy. Beat in yolk. Whisk flour, baking soda, salt, and spices in a small bowl. Fold into butter mixture 1/3 at a time. Roll dough into eight 1 1/2-inch balls, spacing them 2 inches apart on parchment-lined baking sheets. Press to form 3-inch disks. Sprinkle with sanding sugar if desired. Bake, rotating halfway through, until golden around edges, 11 to 13 minutes. Transfer cookies to a wire rack, and let cool.
                                                                  • Scoop ice cream onto 4 cookies and top each with a second cookie. Freeze until firm. Let stand 10 minutes before serving.
                                                                  Yields: 4ice cream sandwiches
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Russell Ito combined leftover roast chicken with a few basic ingredients and came up with an easily assembled chicken and white bean stew. If you don't have leftover cooked chicken, buy roast chicken at a supermarket or deli.

                                                                  Ingredients
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No 1/3 cup minced shallot
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 4 oz, 1/4 inch carrot
                                                                  • Yes No 2 small, 15 oz white beans
                                                                  • Yes No 1 chunk, 1 inch cup cooked chicken
                                                                  • Yes No 8 oz duck sausages
                                                                  • Yes No 1 14 oz diced tomato in can
                                                                  • Yes No 1 tsp herbes de provence
                                                                  • Yes No 1 dried bay
                                                                  • Yes No 1/2 cup fat skimmed chicken broth
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
                                                                  • Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
                                                                  • Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  Homemade ricotta cheese is completely delicious and unbelievably easy to prepare—all it takes is milk, lemon juice and a little heat. Chef Paul Kahan spreads it on crostini, then adds a few slices of pretty red radish and a sprinkling of pepper.

                                                                  Ingredients
                                                                  • Yes No 2 qt milk
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No salt
                                                                  • Yes No eight tuscan bread
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 6 large radish
                                                                  • Yes No 1 thick small bunch arugula
                                                                  • Line a colander with moistened cheesecloth and set it over a large bowl. In a large saucepan, bring the milk to a gentle boil. Add 3 tablespoons of the lemon juice and cook over low heat, stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from the heat, cover and let stand for 5 minutes; the curds will firm up slightly.
                                                                  • Using a slotted spoon with small holes, gently scoop the curds into the colander; discard the liquid. Let the ricotta drain for 15 minutes, then gently lift the cheesecloth to flip the curd and let drain for 15 minutes longer. Transfer the ricotta to a bowl and season with salt.
                                                                  • Preheat the broiler. Arrange the bread slices on a baking sheet and brush with olive oil. Broil the bread 8 inches from the heat for about 4 minutes, turning once, until golden and crisp.
                                                                  • In a bowl, whisk the remaining 1 tablespoon of lemon juice with the 2 tablespoons of oil; season with salt and pepper. Add the radishes and arugula and toss.
                                                                  • Spread the ricotta generously on the toasts and top with the radishes and arugula. Garnish with pepper and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup old fashioned oats
                                                                  • Yes No 1 cup sliced almond
                                                                  • Yes No 1 cup diced walnut
                                                                  • Yes No 1/2 cup wheat germ
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/3 cup molasses
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 3/4 tsp nutmeg
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No 2 cup vanilla yogurt
                                                                  • Preheat oven to 300ºF. Line 2 large baking sheets with foil.
                                                                  • In a large bowl, mix oats, nuts and wheat germ. In another bowl, whisk brown sugar, molasses, oil, vanilla, salt and spices. Stir molasses mixture into oat mixture. Divide between 2 baking sheets, spreading evenly.
                                                                  • Bake granola until browned, 50 to 60 minutes, stirring every 15 minutes. Halfway through baking time, switch baking sheets from top to bottom and front to back. (Granola will turn very dark brown from the molasses.) Remove baking sheets and transfer granola to a large bowl; let cool, stirring occasionally. Toss in raisins, if desired.
                                                                  • Just before serving, assemble parfaits: Spoon about 3 Tbsp. granola into each of 8 small bowls or parfait glasses. Top each with 2 to 3 Tbsp. yogurt. Repeat layers once. Serve immediately. Store extra granola in an airtight container in the refrigerator for up to 2 weeks.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 8
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  These rolls are good for busy mornings--let them stand 30 minutes, then bake 20 minutes. Make in disposable foil pans for easy gift-giving, and present the glaze in a small jar or zip-top plastic bag with these instructions: Microwave at HIGH 15 to 30 seconds, stir or knead until smooth, and drizzle over warm rolls.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup packed brown sugar
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/2 cup chopped dried apricots
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1/2 cup milk and next 5 ingredients (1/2 cup milk through egg). Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
                                                                  • To prepare filling, combine brown sugar, raisins, dried apricots, chopped pecans, and cinnamon.
                                                                  • Roll the dough into an 18 x 10-inch rectangle on a floured surface. Brush 2 tablespoons melted butter over dough; sprinkle with 1 1/2 cups filling, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion, and pinch seam to seal (do not seal ends of roll).
                                                                  • Place a long piece of dental floss under dough 3/4 inch from end of roll. Cross ends of floss over top of roll; slowly pull ends to cut through dough. Repeat procedure to make 24 rolls. Coat 2 (9-inch) square foil baking pans with cooking spray. Sprinkle 1/2 cup filling into bottom of each pan. Place 12 rolls, cut sides up, in each pan. Cover and let rise 1 1/2 hours or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover rolls. Bake at 350° for 20 minutes or until browned. Invert onto a serving platter.
                                                                  • To prepare glaze, combine powdered sugar and 2 tablespoons milk, stirring until smooth. Drizzle over warm rolls.
                                                                  • To Freeze Unbaked Rolls: Prepare recipe through cutting the dough into 24 rolls, placing in pans, and letting rise until doubled in size. Cover with plastic wrap. Wrap tightly with heavy-duty foil. Store in freezer up to 2 months.
                                                                  • To Prepare Frozen Unbaked Rolls: Remove rolls from freezer, and let stand at room temperature 30 minutes. Uncover and bake at 350° for 20 minutes or until browned.
                                                                  Yields: 24servings (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 16 1 inch cantaloupe
                                                                  • Yes No 16 1 inch honeydew melon
                                                                  • Yes No 16 1/4 oz very thin slice prosciutto
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2 tbsp thinly sliced mint
                                                                  • Wrap each cantaloupe cube and each honeydew cube with 1/2 prosciutto slice. Thread 1 wrapped cantaloupe cube and 1 wrapped honeydew cube onto each of 16 (4-inch) skewers. Arrange skewers on a serving platter.
                                                                  • Combine juice, oil, and pepper, stirring with a whisk; drizzle evenly over skewers. Sprinkle evenly with mint.
                                                                  Yields: 8servings (serving size: 2 skewers)
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle

                                                                  Leeks are the national emblem of Wales and a great dish of leeks to celebrate St David's Day is a Chicken, Leek, Prune and Caerphilly Cheese Pie.This pie recipe brings together the leek and delicious Welsh Caerphilly cheese with the addition of prunes for sweetness. The recipe is a great dish for St David's Day on March 1st, but why save it for one day, it is perfect any time of the year.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 4 chicken thigh
                                                                  • Yes No 7 200g oz leeks, white parts only
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 150 milliliter dry white wine
                                                                  • Yes No 1 pint chicken stock
                                                                  • Yes No 200 milliliter double cream
                                                                  • Yes No 2 tsp english mustard
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 ½ 100g oz prune
                                                                  • Yes No 5 ½ 150g oz caerphilly cheese
                                                                  • Yes No 2 55g oz mixed tarragon and flat leaf parsley
                                                                  • Yes No 1 500g lb ready rolled puff pastry
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 tbsp double cream
                                                                  • Preheat oven to 180ºC / 350ºF
                                                                  • In a medium sized saucepan melt the butter and oil then fry the onions and garlic until they start to colour, about 10 minutes
                                                                  • Then add the chicken and cook for a further 5 minutes until the chicken is sealed
                                                                  • Add the leeks and flour stirring continually until they are well combined
                                                                  • Add the wine and chicken stock slowly until the sauce has thickened
                                                                  • Add the cream and mustard and then season
                                                                  • Take off the heat and stir in the prunes, cheese and herbs
                                                                  • Place the pie filling into a medium sized pie dish
                                                                  • Mix the egg yolk and cream together and then brush around the pie dish. Cover with pastry and cut around the sides with a knife Brush the remaining egg mix over the pie
                                                                  • Poke a couple of small holes in the pastry to let out the steam
                                                                  • Cook in the oven for 25 minutes, remove from the oven and serve
                                                                  Cuisine:YesNowelsh
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 15 1/2 oz black beans in can
                                                                  • Yes No 3 tomato
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No salt and pepper
                                                                  • Preheat oven to 400°F. Warm 2 Tbsp. oil in a large, ovenproof skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in corn and cook, stirring often, until tender, about 5 minutes. Transfer skillet to oven and roast, stirring often, until vegetables are lightly browned, about 20 minutes. Immediately transfer to a plate and cool.
                                                                  • In a large bowl, combine corn mixture, cilantro, beans and tomatoes. In a separate bowl, mix vinegar, mustard, salt and pepper, whisking until salt is dissolved and ingredients are fully incorporated. Slowly add 1/3 cup oil, whisking constantly until blended and thickened. Pour over corn mixture. Stir well and season with additional salt and pepper, if desired.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour

                                                                  Combine two Indian classics - tandoori chicken and naan - in a flavorful sandwich topped with mint, cilantro, onion, tomatoes, and feta cheese. Look for the naan bread in Indian markets or in the bakery section of the grocery store.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 lb chicken tenders
                                                                  • Yes No 4 4 oz medium garlic flavored naan breads
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 4 oz feta cheese
                                                                  • Yes No 2 tbsp diced mint
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Whisk together yogurt, seasonings, and oil in a medium bowl. Add chicken and stir to coat. Let marinate 20 minutes.
                                                                  • Preheat broiler. Spread chicken on a rimmed baking sheet and broil until cooked through, 8 minutes. Meanwhile, continue with recipe.
                                                                  • Dab naan with a little butter on each side, spread on a rimmed baking sheet, and place in oven on rack below chicken; cook until toasted and crisped, about 8 minutes.
                                                                  • Cut naan in half crosswise and make sandwiches with naan, chicken, tomatoes, onion, feta, mint, and cilantro. Cut each in half if large.
                                                                  • Note: Nutritional analysis is per sandwich.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook

                                                                  Traditionally Caesar Salad was made tableside by dressing romaine leaves with the whole egg, cheese, and garlic all at once. We’ve made the process a little bit easier, and a lot less dramatic, by combining the dressing ingredients first, allowing you to have the salad-topper on hand any time you please. Game plan: This recipe calls for raw eggs. While it’s perfectly safe for healthy adults to consume raw eggs, the elderly, pregnant women, or anyone with a delicate immune system should not.

                                                                  Ingredients
                                                                  • Yes No 2 anchovy
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 dash worcestershire sauce
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Place anchovies and garlic on a cutting board and make a paste by dragging the side of a chef’s knife across them at a 15-degree angle about 10 times or until a smooth paste forms. Place in a medium bowl.
                                                                  • Whisk the whole egg, egg yolk, lemon juice, and Worcestershire into the anchovy mixture until smooth. Slowly add the oil, whisking constantly until the vinaigrette is emulsified. Season with salt and pepper to taste.
                                                                  Yields: 2/3cup
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    emulsify

                                                                  During the late 1990s, it was impossible to enter a bar and not hear a few ladies (and occasionally some dudes) declare, “I’ll have a Cosmo!” Nowadays, the drink carries a shroud of shame—it’s pink and passé after all—but it’s still a tasty cocktail that packs a punch. This recipe was featured as part of our New Year’s Eve cocktails roundup.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz vodka
                                                                  • Yes No 3/4 oz cranberry juice
                                                                  • Yes No 1/2 oz Cointreau
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No crushed ice
                                                                  • Yes No lime
                                                                  • Place a cocktail glass in the freezer to chill.
                                                                  • Combine the vodka, cranberry juice, Cointreau or triple sec, and lime juice in a cocktail shaker and fill it halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the chilled glass and garnish with the lime slice.
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  If chocolate chip cookies are your favorite cookies, consider these the favorite of the favorites. They're like the Prom Queen of chocolate chip cookies.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup firmly packed dark brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 12 oz semisweet chocolate morsels
                                                                  • Yes No parchment paper
                                                                  • Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
                                                                  • Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
                                                                  • Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
                                                                  • Flavor Cravings: All sorts of goodies can be added to Rebecca's recipe to create other signature cookies. Here are a few of our staff favorites.
                                                                  • Chocolate Chip-Pretzel Cookies: Prepare recipe as directed, beating in 2 cups coarsely crushed pretzel sticks with morsels.
                                                                  • Cranberry-White Chocolate Cookies: Substitute 1 (12-oz.) package white chocolate morsels, 1 (6-oz.) package sweetened dried cranberries, and 1 cup pistachios for chocolate morsels. Proceed as directed.
                                                                  • White Chocolate-Covered Pretzel Cookies: Prepare recipe as directed, beating in 1 (7-oz.) bag white chocolate-covered mini pretzel twists, coarsely crushed, with morsels.
                                                                  • Almond-Toffee Cookies: Substitute 6 (1.4-oz.) chopped chocolate-covered toffee candy bars and 1 1/2 cups toasted slivered almonds for chocolate morsels. Proceed as directed.
                                                                  • Turtle Cookies: Substitute 1 (7-oz.) package milk chocolate-caramel-pecan clusters, coarsely chopped, and 1 (12-oz.) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed. Note: For testing purposes only, we used Nestlé Turtles.
                                                                  • Nutty Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 tsp. Decrease morsels to 1 (12-oz.) package. Add 1 cup creamy peanut butter with butter and sugars, and add 1 cup lightly salted peanuts with morsels. Increase flour to 2 1/2 cups plus 2 Tbsp. Proceed as directed. (Dough will look a little moist.)
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
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