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                                                                  These quick sandwiches get a boost from store-bought barbecue sauce. We used a spicy sauce, but use regular if you prefer.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb pork loin roast
                                                                  • Yes No 1 18 oz spicy barbecue sauce
                                                                  • Yes No 8 french hamburger buns
                                                                  • Yes No creamy slaw
                                                                  • Preheat oven to 375°. Stir together roast and barbecue sauce in a large skillet over medium-low heat. Cook, stirring occasionally, 8 to 10 minutes or until thoroughly heated.
                                                                  • Meanwhile, place buns on a baking sheet. Bake at 375° for 6 to 8 minutes or until golden brown. Cut buns in half lengthwise. Layer pork on bottom halves of buns. Top each with 1 heaping tablespoonful Creamy Slaw; cover with top halves of buns. Serve with remaining slaw.
                                                                  • *1 1/2 lb. thinly sliced Slow-Cooker Pork Butt Roast may be substituted.
                                                                  • **French rolls may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 2 lb tomato
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 10 oz fresh mozzarella cheese
                                                                  • Yes No 6 tbsp chopped basil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 12 inch store bought pizza shells
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Heat the oven to 450°. Put the tomatoes in a strainer set over a medium bowl. Toss with the salt and let drain for 15 minutes.
                                                                  • In a medium bowl, combine the drained tomatoes with the onion, mozzarella, basil, and pepper. Top each pizza shell with half of the tomato mixture.
                                                                  • Sprinkle the pizzas with the Parmesan and drizzle with the oil. Bake directly on the oven rack until the cheese just melts, about 8 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli

                                                                  All-purpose potatoes, like Yukon gold, work well in this recipe, but your favorite variety can be substituted.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb medium yukon gold potato
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No one 3 inch cinnamon stick
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 cup low-sodium chicken stock
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Cut potatoes in half, then cut each half into 1/4-inch-thick slices. Pour oil into large nonstick skillet, and place over medium heat. When oil is hot, add cinnamon stick and cumin; cook, stirring, for 30 seconds.
                                                                  • Add the potatoes, and season with salt and pepper; raise heat to high. Cook, stirring occasionally, until the potatoes are golden brown on both sides, 6 to 7 minutes. Stir in the lemon juice and chicken stock, add salt and pepper to taste, cover, and reduce heat to medium low. Cook the potatoes until very tender, 25 to 30 minutes. Toss in the cilantro, and transfer to a serving dish.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 8 oz sweet italian sausage
                                                                  • Yes No 8 1 cup scallion
                                                                  • Yes No 2 3 cup zucchini
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 7 oz roasted red bell peppers
                                                                  • Yes No 1 16 oz, 8 cup italian bread
                                                                  • Yes No 2 8 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
                                                                  • Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.
                                                                  • Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.
                                                                  • Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.
                                                                  • Bake, covered, at 325° for 1 hour or until bubbly and hot.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 10 oz baby spinach
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No pinch saffron
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No pinch black pepper
                                                                  • Yes No two 15 oz chickpeas in can
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No crusty bread
                                                                  • Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
                                                                  • Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
                                                                  • Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
                                                                  • Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: If desired, omit lemon peel.

                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 sprig lemon verbena
                                                                  • Yes No white wine vinegar
                                                                  • With a vegetable peeler, pare a thin spiral strip of peel 6 to 8 inches long from lemon. With a chopstick or wooden skewer, push lemon peel and lemon verbena into a clean 12- to 16-ounce bottle. Fill bottle with white wine vinegar (vinegar should cover herbs completely) and seal. Store in a cool, dark place at least 1 week or up to 4 months.
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal

                                                                  This recipe for Drago's charbroiled oysters was developed by Tommy Cvitanovich who owns Drago's Seafood Restaurant with his parents, Drago and Klara Cvitanovich. Oyster farming is dominated by Croatians who brought their fishing skills and hard work ethic to Louisiana in the 1800s. Tommy Cvitanovich developed the recipe 20 years ago in response to the raw oyster scare. Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled red fish. Makes 18 Drago's Charbroiled Oysters

                                                                  Ingredients
                                                                  • Yes No 8 oz butter
                                                                  • Yes No 2 tbsp diced garlic
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No pinch oregano leaves, dried
                                                                  • Yes No 1 1/2 dozen large oysters on the half shell
                                                                  • Yes No 1/4 cup grated parmesan and romano cheeses, mixed
                                                                  • Yes No 2 tsp chopped flat leaf parsley
                                                                  • Note: Tommy Cvitanovich of Drago's Seafood Restaurant says, "This is the perfect dish for those who want to enjoy oysters in their unadorned form, but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill." Heat a gas or charcoal grill. In a medium bowl, mix butter with garlic, pepper, and oregano. Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.
                                                                  Cuisine:YesNolouisiana
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  These fairy cakes are made using a simple sponge recipe, but then you can take them in so many different directions by making a variety of icings and toppings ? far too many to mention here! So I?m going to give you one of my favourites. See what you think then have a go at making up some of your own toppings.

                                                                  Ingredients
                                                                  • Yes No 225 gram unsalted butter
                                                                  • Yes No 225 gram caster sugar
                                                                  • Yes No 4 large egg
                                                                  • Yes No 225 gram self-rising flour
                                                                  • Yes No 1 lemon
                                                                  • Yes No 100 gram summer berries
                                                                  • Yes No 150 gram icing sugar
                                                                  • These fairy cakes are made using a simple sponge recipe, but then you can take them in so many different directions by making a variety of icings and toppings – far too many to mention here! So I’m going to give you one of my favourites. See what you think then have a go at making up some of your own toppings.To make your sponge:1. Preheat the oven to 190°C/375°F/gas 5 2. You can make your cakes like this (by hand), or in a food processor. Beat the butter and sugar together with a wooden spoon, until very light and fluffy. Add the eggs one at a time, beating each one in well before you add the next. Sift in the flour. Finely grate in the zest of the lemon then fold the mixture together.To bake your cakes:3. Place 18 paper cake cases into muffin tins. Use tablespoons to evenly divide the mixture between the paper cases. Put the muffin tins into the oven and bake for 15 minutes.You can check to see if the cakes are cooked by sticking a cocktail stick right into one of them. Remove it after 5 seconds and if it comes out clean they’re cooked; if it’s slightly sticky they’ll need a bit longer, so put them back in the oven for another 5 minutes, or until cooked through and golden on top. If you cook them for too long, though, they will go dry so keep an eye on them.4. Remove the cakes from the tins and transfer to a wire rack to coolTo make your icing and ice your cakes:5. Mash up 50g of your chosen berries with a fork or whiz them in a food processor. If the fruit has pips you may want to pass it through a sieve to make it lovely and smooth. Sift over the icing sugar and mix until you have a smooth paste.6. When the cakes have cooled completely, drizzle a teaspoon of your icing over each one then top with the rest of the fruit – if you’re using strawberries, slice them up first.• Adapted from Cook with Jamie
                                                                  Yields: 18cakes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You can serve this stuffing with a side of mashed potatoes and Brussels sprouts.

                                                                  Ingredients
                                                                  • Yes No 1 12 lb frozen turkey
                                                                  • Yes No 1 lb sweet turkey italian sausage
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1 1/4 cup coarsely chopped dried apricots
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1 14 oz country style stuffing mix
                                                                  • Yes No 3 1/4 cup roasted turkey stock
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 3 cup water
                                                                  • Preheat oven to 325°.
                                                                  • Remove and discard giblets and neck from turkey. Trim excess fat. Do not trim excess skin around neck.
                                                                  • Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring to crumble. Add onion and celery. Cover, reduce heat, and cook 10 minutes or until tender, stirring occasionally.
                                                                  • Place sausage mixture in a large bowl. Add apricots, parsley, sage, 1/4 teaspoon salt, 1/4 teaspoon pepper, and stuffing mix. Drizzle with hot Roasted Turkey Stock; toss well. Lift wing tips up and over back; tuck under turkey. Stuff 2 cups sausage mixture into neck cavity. Fold skin over sausage mixture, and loosely secure with several wooden picks. Stuff 3 cups sausage mixture into body cavity. Spoon remaining sausage mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover dish with foil, and refrigerate until ready to bake. Tie legs together with kitchen string. Place turkey, breast side up, on a roasting rack in a roasting pan. Brush turkey with oil; sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Cover breast with foil. Pour 2 cups water into pan.
                                                                  • Bake at 325° for 2 hours; remove foil, and baste turkey with pan juices. Add remaining 1 cup water to pan, if needed. Bake an additional 2 hours or until thermometer inserted in meaty part of thigh registers 165°, basting every 30 minutes. Remove turkey from oven; let stand at least 30 minutes before carving.
                                                                  • Increase oven temperature to 350°. Bake the remaining stuffing, covered, 25 minutes or until thoroughly heated. Discard wooden picks.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 6 ounces turkey and about 1 cup stuffing)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  Turrón, almond nougat candy is the most popular and traditional Christmas sweet in Spain. This Turrón ice cream recipe uses both the two traditional soft and hard varieties of turrón to create a spectacular summer dessert that is truly simple to make. It is also a great way to use turrón left from Christmas!

                                                                  Ingredients
                                                                  • Yes No 1 qt french vanilla ice cream
                                                                  • Yes No 1 cup light whipping cream
                                                                  • Yes No 1 10.5 oz, 300 gram soft turrón
                                                                  • Yes No 3 oz baking chocolate
                                                                  • Yes No 3 tbsp powdered sugar
                                                                  • Yes No 4 oz milk
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 5.25 oz, 150 gram hard turron
                                                                  • This Turrón Ice Cream with Chocolate Sauce makes 10 servings.
                                                                  • Cut soft turrón into one inch cubes. Scoop ice cream into blender. Add whipping cream and turrón. Pulse blender on and off until the turrón is completely blended into the ice cream.
                                                                  • Pour the ice cream mixture into a 9” x 12” glass baking dish and spread evenly. Cover tightly with plastic wrap and place in freezer.
                                                                  • Break up the chocolate into pieces and place in a small sauce pan with powdered sugar, milk and butter. Heat on low, stirring constantly until chocolate is melted and sauce is smooth. If sauce is too thick, add 2-3 Tbsp milk and blend again until smooth.
                                                                  • Break hard turrón into pieces and place in food processor. Pulse on and off until turrón is broken into smaller pieces. The turrón should not be processed too much, but should be small chunks.
                                                                  • Remove ice cream mixture from freezer and pour chocolate sauce over the top, spreading it to the edges with a wooden spoon if necessary. Sprinkle crushed turrón over the top. It may be necessary to spread chocolate sauce over only half of the ice cream and immediately sprinkle turrón so that the sauce doesn’t freeze. If sauce freezes, the turrón will not stick.
                                                                  • Freeze for at least 3 hours, until ice cream has hardened.
                                                                  • When ready to serve, remove from freezer for 5 minutes before cutting. Cut into squares to serve.
                                                                  Cuisine:YesNofrench
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  The flaky texture of these clusters reminds us of Butterfinger candy bars. Prep and Cook Time: 20 minutes, plus about 1 1/4 hours to chill.

                                                                  Ingredients
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 3/4 cup finely crushed graham cracker
                                                                  • Yes No 1 1/2 cup sweetened flaked coconut
                                                                  • Line a baking sheet with waxed paper. Melt chocolate (see “Melting Chocolate: Be Gentle,â€Â? below). With a heatproof spatula or wooden spoon, stir in graham crackers and 1 cup coconut.
                                                                  • Mound heaping tablespoon of mixture onto prepared baking sheet. Sprinkle remaining coconut equally over tops of haystacks. Chill until haystacks are firm, about 1 1/4 hours. Store in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 2 weeks.
                                                                  • Melting chocolate: Be gentle. Fill a saucepan with 2 to 3 in. of water. Put finely chopped chocolate in a heatproof bowl that will fit over pan (the bottom of the bowl should not touch the water); set bowl aside. Bring water to a boil, turn off heat, then set bowl over pan. Use a heatproof spatula or wooden spoon to stir the chocolate frequently and encourage even melting. Once the chocolate is melted, stir well and use immediately.
                                                                  • Note: Nutritional analysis is per haystack.
                                                                  Yields: 16haystacks
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1 2 1/2 to 3 lb to 3 pound bottom round pot roast
                                                                  • Yes No 2 large onion
                                                                  • Yes No 2 2 cup celery rib
                                                                  • Yes No 2 2 cup large carrot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 1/2 oz dried mushrooms
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 28 oz plum tomato in can
                                                                  • Heat the oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer the roast to a heavy casserole. To the fat remaining in the skillet, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the casserole. Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the casserole, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid). Cover the casserole and cook in a 300° F oven for 3 hours or until the meat is very tender, adding more of the tomato liquid if necessary.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover

                                                                  On a cold, blustery day, nothing warms you to the core like a nice hot cup of mulled cider. Black pepper adds an unexpected kick to this version. Game plan: If you prefer, you may remove the steeping ingredients before serving by pouring the cider through a fine mesh strainer.

                                                                  Ingredients
                                                                  • Yes No 1 gallon apple cider
                                                                  • Yes No 10 whole cloves, whole
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 2 long, 2 inch strip orange peel, about 2 inches
                                                                  • Yes No 6 dried allspice berries
                                                                  • Yes No 4 head star anise
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No orange twists
                                                                  • Combine apple cider with all other ingredients except orange twists in a large pot and stir well.
                                                                  • Bring mixture to a boil over medium-high heat. Reduce heat to medium and simmer for 10 minutes. Remove from heat and let steep for 10 minutes before serving.
                                                                  • Serve cider in a heatproof mug, garnished with an orange twist.
                                                                  Yields: 1gallon
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Everyone knows corned beef and cabbage is the traditional St. Patrick's Day meal, but why only enjoy this easy corned beef recipe once a year! Great for feeding a large group, and only requires one pot. The leftover corned beef, served cold on dark bread with mustard, makes one of the world's great sandwiches. Makes 6-10 Portions of Corned Beef and Cabbage

                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb corned beef
                                                                  • Yes No spice from the corned beef
                                                                  • Yes No 1/2 tbsp black pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 lb red potato
                                                                  • Yes No 4 carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 1 green cabbage
                                                                  • Important Note: Commercial brands of corned beef come fully seasoned. This may affect the amount of salt needed, so check the saltiness of the cooking liquid before adding the salt in step 2. Place the corned beef, 1 teaspoon of the salt, pepper and spices into a large pot along with 3 quarts of cold water. Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours. Add the remaining salt if needed (see note above), potatoes, carrots, onions, and celery. Simmer covered for 30 minutes. Add the cabbage and cook for another 30 minutes, or until the potatoes and vegetables are tender. Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Serve with dark bread and mustard on the side.
                                                                  Cuisine:YesNoworld
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 6 oz piece stale, rustic whole grain bread
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 1 cup thinly sliced celery
                                                                  • Yes No 1 cup coarsely chopped green olive
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 1/2 cup coarsely chopped basil
                                                                  • Yes No 1/2 cup coarsely chopped mint
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • In a large bowl, mix the water with 2 tablespoons of the vinegar. Swirl the bread cubes in the vinegar water, then drain the bread in a colander, gently squeezing out any excess moisture.
                                                                  • In a small bowl, mix the olive oil with the remaining 1 tablespoon of vinegar. In a large bowl, stir the cherry tomatoes with the celery, olives, onion, basil, mint and oregano. Gently fold in the bread. Add the dressing and toss well. Season with salt and pepper and serve.
                                                                  Yields: 6
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Catfish often gets a bad rap in the delicacy department, but Southerners have figured out a way to make it shine. Simply soak the mild fillets in buttermilk to create a moist coating and add additional flavor. Next, dredge them in a cornbread mix seasoned with garlic powder, herbs, salt, and pepper, then fry until golden brown and crispy. You'll have a nicely seasoned crust on the outside and a delicious, flaky inside. Serve with a side of coleslaw and hush puppies.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup cornbread mix
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 2 tbsp thyme leaves, dried
                                                                  • Yes No 6 3/4 to 1 lb farm raised catfish fillets
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 2 tsp red chili pepper, ground
                                                                  • Yes No peanut oil
                                                                  • Combine first 3 ingredients in a shallow dish. Dip fillets in buttermilk, allowing excess to drip off; sprinkle with salt and peppers, and dredge in cornbread mixture.
                                                                  • Pour oil to depth of 4 inches into an electric fryer or Dutch oven; heat to 400°. Fry fillets, 2 at a time, 2 to 3 minutes or until they float; drain on paper towels.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Serve over flank steak or chicken, or as an appetizer to top Brie and crackers. This sweet-hot condiment can be made up to one day ahead.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp thinly sliced scallion
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 3 1 lb ripe fuyu persimmons
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine first 5 ingredients in a medium bowl.
                                                                  • Combine juice, ginger, salt, and pepper in a small bowl; stir with a whisk. Drizzle over persimmon mixture; toss to coat.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 10servings (serving size: 1/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat

                                                                  Culinary historians believe red velvet cake recipes originated in New York City in the 1950s at Oscar's at the Waldorf-Astoria Hotel. Regardless of its origins, the dessert recipe pairs red-tinted cake with creamy white frosting--a fitting combination for the holidays.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup cake flour
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 2 cup fat free buttermilk
                                                                  • Yes No 1 1 oz red food coloring
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 7 oz less fat cream cheese
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 3/4 cup powdered sugar
                                                                  • Yes No 1/2 cup seedless raspberry jam
                                                                  • Preheat oven to 350°.
                                                                  • Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.
                                                                  • Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.
                                                                  • Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
                                                                  • Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on wire racks.
                                                                  • To prepare frosting, combine cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer at high speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).
                                                                  • To assemble cake, place 1 cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 18servings (serving size: 1 cake slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  Time: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup whole wheat flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 3/4 cup low-fat milk
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup quick cooking rolled oats
                                                                  • Yes No 2 tbsp cinnamon
                                                                  • Yes No 2 tbsp packed golden brown sugar
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Preheat waffle iron to medium-high. In a large bowl, combine flour, baking powder, and salt. In a medium bowl, mix eggs, milk, and butter together, then add to flour mixture and stir just until combined (batter will be a little lumpy). Add oats, cinnamon, and sugar and mix just until combined.
                                                                  • Using a pastry brush, coat grids of waffle iron with oil. Pour 1 cup batter at a time onto center of grids and close iron (or add batter according to waffle-iron instructions). Bake until golden brown, 4 to 6 minutes. Use a fork to lift waffle off grids and serve immediately.
                                                                  • Note: Nutritional analysis is per waffle.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 5(makes 5 waffles, each 9 in.)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 3/4 lb italian eggplant
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tsp minced tarragon
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No two 3/4 lb slice pork tenderloin
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No twelve thick, 1/4 inch italian country bread from 1 oval
                                                                  • Yes No 3/4 lb taleggio cheese, cheese
                                                                  • In a large skillet, heat 2 tablespoons of the olive oil. Add half of the eggplant slices and fry over moderately high heat until golden brown, about 2 minutes per side. Transfer the fried eggplant to a rimmed platter lined with paper towels and season with salt and pepper. Repeat with 2 tablespoons of olive oil and the remaining eggplant slices. Discard the paper towels.
                                                                  • In a small bowl, mix the sherry vinegar with the chives, the parsley, the tarragon, the garlic and 1 tablespoon of the olive oil. Season the marinade with salt and pepper. Pour the marinade over the fried eggplant and turn to coat the slices. Let stand at room temperature for at least 10 minutes.
                                                                  • In a large skillet, heat 1 tablespoon of the oil. Season the pork with salt and pepper. Add half of the pork slices to the skillet and cook over high heat until golden and no longer pink in the center, about 1 minute per side. Transfer to a plate. Repeat with the remaining tablespoon of olive oil and the remaining pork.
                                                                  • Set 2 large cast-iron skillets over moderately high heat for about 5 minutes, or until very hot. Spread 2 teaspoons of butter on one side of each slice of bread. Lay 6 slices on a work surface, buttered side down. Top each of the slices with one-sixth of the pork and pickled eggplant and 2 slices of cheese. Close the sandwiches with the remaining bread slices, buttered side up.
                                                                  • Place a sandwich in each cast-iron skillet and set a second heavy skillet directly on top of the sandwich. Set a large, heavy can in each skillet to weigh the sandwich down. Cook the panini over moderately high heat for 3 minutes. Flip each sandwich and cook for about 3 minutes longer, or until browned and crisp all over. Transfer the panini to a cutting board and cut them in half. Repeat with the remaining panini, reducing the heat to moderate.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6sandwiches
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The mushrooms and zucchini that top this tantalizing pizza can be grilled instead of sautéed, if you prefer. Whichever method you choose, make sure the vegetable mixture is quite dry before you spread it on the pie, or the crust will be soggy.

                                                                  Ingredients
                                                                  • Yes No 2 lb homemade pizza dough
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 lb swiss cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Heat the oven to 425°. Oil two 12-inch pizza pans or large baking sheets. Press the dough into a 12-inch round, or 9-by-13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, 10 to 15 minutes.
                                                                  • Meanwhile, in a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the zucchini and cook, stirring occasionally, until almost tender, about 3 minutes. Transfer to a small bowl. Heat the remaining 2 tablespoons of oil in the same pan. Add the mushrooms, salt, pepper, and thyme and cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
                                                                  • Return the zucchini to the pan, add the wine, and simmer, stirring occasionally, until the vegetables are tender and all the wine has evaporated, about 5 minutes more.
                                                                  • Spread the vegetable mixture on the partially baked pizza crusts. Sprinkle each with Swiss cheese and Parmesan and bake until the cheese melts, about 10 minutes.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle

                                                                  The pear adds flavor, texture, and fiber to this traditional ham-and-Swiss sandwich. Resistant Starch: 2.6g

                                                                  Ingredients
                                                                  • Yes No 1 tbsp plain low fat greek yogurt
                                                                  • Yes No 1/4 tsp dill, dried
                                                                  • Yes No 2 slice pumpernickel bread
                                                                  • Yes No 1 1 oz slice lean ham
                                                                  • Yes No 1 small pear
                                                                  • Yes No 1 1 oz slice low sodium swiss cheese
                                                                  • Combine yogurt and dill in a small bowl; stir until blended.
                                                                  • Spread yogurt mixture on 1 slice of bread. Top with ham, half of the pear slices, cheese, and remaining bread slice. Slice in half using a sharp knife. Serve with remaining pear slices on the side.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 1serving (serving size: 1 sandwich and 1 pear)
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  Get a double dose of chocolate and marshmallow by layering traditional s'mores with a scoop of rocky road ice cream.

                                                                  Ingredients
                                                                  • Yes No 8 graham cracker
                                                                  • Yes No 1/2 cup marshmallow creme
                                                                  • Yes No 1 1/2 oz bittersweet chocolate
                                                                  • Yes No 1 pint rocky road ice cream
                                                                  • Spread 8 graham cracker halves with marshmallow spread and set aside. Put chocolate in microwave-safe bowl and microwave on high for about 90 seconds, stirring every 30 seconds, until melted and smooth. With an offset spatula or knife, spread melted chocolate on remaining 8 graham cracker halves. Let cool slightly.
                                                                  • Spoon 1/4 cup rocky road ice cream onto each marshmallow-topped cracker. Top with chocolate-covered graham, chocolate side down, pressing gently. Serve immediately, or wrap in plastic and return to freezer. Sandwiches will keep, frozen, for 2 days.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8sandwiches
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 15 min., Grill: 20 min.

                                                                  Ingredients
                                                                  • Yes No 10 ear corn
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Tie inner husks together with string, leaving ears exposed.
                                                                  • Brush corn cobs lightly with oil; sprinkle evenly with salt. Position corn so that tied husks hang over edge of grill to avoid burning husks.
                                                                  • Grill corn, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes, turning every 5 minutes, or until done. (Some kernels will begin to char and pop.) Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 2 large ancho chili pepper
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No one 28 oz canned crushed tomatoes
                                                                  • Yes No 1 cup percent milk
                                                                  • Yes No 2 dozen cherrystone clams
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No one 10 oz frozen corn kernels
                                                                  • Yes No 1 1/2 tsp smoked sweet paprika
                                                                  • Yes No 1 lb skinless halibut fillet
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No oyster crackers
                                                                  • In a large pot, heat 2 tablespoons of the oil. Add the yellow onion, garlic, ancho chiles and fennel seeds and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 8 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crushed tomatoes and 4 cups of water and bring to a boil. Cook over moderate heat until the vegetables and anchos are very tender and the broth is slightly reduced, about 15 minutes. Stir in the milk.
                                                                  • Working in batches, puree the soup in a blender. Strain the soup into a heatproof bowl and rinse out the pot.
                                                                  • Add 1 cup of water to the pot along with the clams. Cover and cook over high heat until the clams open, about 8 minutes. Transfer the clams to a bowl and remove them from their shells; rinse to remove any grit. Chop the clams. Pour the clam cooking broth into a bowl and let the grit settle, then add the broth to the soup, stopping before you reach the grit at the bottom. Season the soup lightly with salt and pepper.
                                                                  • Rinse out the pot and wipe dry. Add the remaining 2 tablespoons of oil to the pot and heat until shimmering. Add the potatoes and cook over moderately high heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the red onion, celery, chopped fennel and corn. Add the paprika and cook over moderate heat, stirring until the celery is crisp-tender, about 7 minutes. Add the soup and bring to a boil.
                                                                  • Add the halibut, shrimp and chopped clams to the soup and simmer until the halibut is white and the shrimp are pink, about 5 minutes. Season with salt and pepper. Serve the soup in shallow bowls with oyster crackers or crusty bread.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  These meaty, yet tender, shellfish are at their best when sprinkled with a delicate combination of sugar, salt, and pepper and seared in a hot cast iron skillet to lock in the juices. Serve on top of watercress and drizzle with a delicious sauce flavored with pomegranate juice, sweet balsamic vinegar, soy sauce, and a dash of heat from red pepper.

                                                                  Ingredients
                                                                  • Yes No 2 large pomegranate
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 1 1/2 lb sea scallop
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 cup watercress
                                                                  • Yes No 3/4 cup pomegranate
                                                                  • Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup. Combine juice, vinegar, soy sauce, 1/8 teaspoon black pepper, and red pepper in a small saucepan; bring to a boil. Reduce heat; simmer until reduced by half (about 15 minutes), stirring frequently. Keep warm.
                                                                  • Rinse scallops; pat dry. Heat oil in a cast-iron skillet over medium-high heat. Sprinkle scallops with salt, sugar, and 1/8 teaspoon black pepper. Add scallops to pan; cook 2 minutes on each side or until done.
                                                                  • Arrange 1/2 cup watercress on each of 6 plates; divide scallops evenly among plates. Drizzle each serving with about 1 tablespoon sauce; sprinkle with 2 tablespoons seeds.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No potatoes
                                                                  • Yes No onions
                                                                  • Yes No 2 carrots
                                                                  • Yes No celery
                                                                  • Yes No 2 sprigs of fresh rosemary
                                                                  • Yes No 1 tsp 1 level teaspoon ground cumin
                                                                  • Yes No 1 tbsp 1 tablespoon smoked paprika
                                                                  • Yes No zest
                                                                  • Yes No pork
                                                                  • Yes No tin of good quality chickpeas
                                                                  • Yes No 2 x tins of good quality plum tomatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 of fresh live yoghurt
                                                                  • Yes No a of fresh coriander
                                                                  • You might have heard me talking about my mate Andy the Gasman – he's the one who didn't ever want to use his oven as he thought it might devalue the price of his house, so he left it in its cellophane wrapper! Five years on and nothing's changed, but I wanted to get him cooking, so this is something I invented for him to try out. It's so easy to make because all it involves is throwing a few things into the pot and leaving it in the oven for a while. In Andy's case, he'll go to a football match while it's cooking so it's ready as soon as he gets home. You can serve it as a stew or in tortillas with crunchy salad and guacamole. The other great thing about it is that you can bulk it out with different types of roughly chopped root veg, or butternut squash, or even with different types of beans (try cannellini, flageolet or butter beans), and if you want a bit of heat, feel free to add a couple of crumbled dried chillies. First of all, you need to preheat your oven, but the temperature will depend on how long you want to cook the stew for. If you want it ready in 3 hours, preheat it to 180ºC/350ºF/gas 4, but if you want to cook it for 6 hours, then you need the oven on at 140ºC/275ºF/gas 1.Put a large casserole-type pan on the hob on a high heat and add a couple of good lugs of olive oil. Let this heat up, then add your potatoes, onions, carrots, celery, rosemary, cumin, paprika, and orange zest and juice, and stir together. Cook for 1 minute, then mix around again before adding the meat, the chickpeas and the tomatoes. Season lightly with salt and pepper and pour over enough water to cover everything. Bring to the boil and put into the oven. You are now free to go out for a few hours (for the whole day if you want to!). Serve the stew in bowls with a dollop of yogurt and a sprinkle of coriander leaves.• from Jamie's Dinners
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 8 lamb chop
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 shallot
                                                                  • Yes No 3 cup frozen peas
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 2 piece pita bread
                                                                  • Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chops with the curry powder, 3/4 teaspoon salt, and 3/4 teaspoon pepper. Working in batches, brown the chops in the skillet, 2 minutes per side. Transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare. Wipe out skillet. Heat remaining oil over medium heat. Add the shallots and cook for 3 minutes. Add the peas and gently smash with the back of a fork or a potato masher. Cook until heated through. Remove skillet from heat and stir in the lemon juice, mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the lamb and pita bread. Tip: Any kind of lamb chop -- rib (shown), loin, or shoulder -- will work in this recipe. If you opt for shoulder chops, plan on cooking only one per person, since they are meatier than the others.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop

                                                                  Fresh peaches and blueberries are baked beneath a fluffy layer of vanilla-cream biscuits. The tops are brushed with heavy cream and sprinkled with sanding sugar for a crispy-sweet crunch.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 lb peach
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 2 tbsp packed golden brown sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated ginger
                                                                  • Yes No salt
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No sanding sugar
                                                                  • Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
                                                                  • Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
                                                                  • Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 1o equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
                                                                  • Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 7 cup cubed watermelon
                                                                  • Yes No 1 cup crumbled feta cheese
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No 1/3 cup pine nut
                                                                  • Yes No 1/2 cup packed arugula
                                                                  • Yes No 1/3 cup chopped parsley
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Combine first 7 ingredients in a large bowl.
                                                                  • Whisk together olive oil and remaining ingredients in a small bowl; pour over salad, and toss well to combine.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  There may be no more iconic goat milk sweet than cajeta (Spanish, kah-HAY-tah), a creamy, silky caramel that’s long-cooked to a thick sauce, then stored in the fridge for months, only to be rewarmed until pourable when needed. (Often.) Bruce Weinstein demonstrates how to make cajeta in this CHOW

                                                                  Ingredients
                                                                  • Yes No 4 960 milliliter cup regular goat milk
                                                                  • Yes No 1/8 tsp baking soda
                                                                  • Yes No 1 200 gram cup sugar, granulated
                                                                  • Bring the milk to a low simmer in a large saucepan over medium heat.
                                                                  • Pour in the soda mixture, which will cause the milk to rise in the pan. Stir it down, then stir in the sugar.
                                                                  • After bringing the mixture back to a full boil, reduce the heat a bit. (To medium? Medium-low? It depends on your stove and how much heat it puts out.) Cook at a very low boil, stirring occasionally, for 1 hour.
                                                                  • Now the hard part. Clip a candy thermometer to the inside of the pan and continue cooking, stirring constantly, until the internal temperature registers 236°F (113°C) (that is, soft-ball stage) and the cajeta is thick and golden, about 30 minutes, maybe longer, depending on the day’s humidity and the residual fat content of the milk. Cool the hot cajeta for about 10 minutes in the pan, then pour it into a heat-safe glass jar or glass container of some sort, perhaps a canning jar. Cover and store in the refrigerator for up to 2 months. Reheat it in dribs and drabs in a bowl in the microwave, or set the whole storage jar in a warm water bath in a medium saucepan over low heat for a few minutes, until the cajeta is again spoonable.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 1cup (250 ml), which you can dribble onto ice cream, waffles, brownies, or pound cake—or scrape it off a spoon at midnight when you can't sleep.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    microwave
                                                                  Ingredients
                                                                  • Yes No 7 cup water
                                                                  • Yes No 10 small red potato
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 large leek
                                                                  • Yes No 1/2 tbsp kosher salt
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No black pepper
                                                                  • In a large pot, combine the water with the red potatoes, carrots, celery, onion and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes.
                                                                  • Add the green beans and simmer until tender, 3 minutes. Stir in the parsley and tarragon. Season with pepper and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 1/3 cup kalamata olive
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1 2 1/2 lb piece flat cut brisket
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Place tomatoes, wine, garlic, olives and rosemary in slow cooker and stir to combine. Sprinkle meat with 1 1/2 tsp. salt and pepper to taste. Place brisket on top of tomato mixture and spoon half of tomato mixture over meat to cover. Cover slow cooker and cook on high until meat is fork-tender, 5 to 6 hours.
                                                                  • Carefully transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim excess fat from sauce and season with salt and pepper. Slice brisket against grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket with remaining sauce on side.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Look for a variety of young radishes at your grocery store or farmers' market; they come in different colors, shapes, and sizes.

                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/2 tsp dill weed
                                                                  • Yes No 1/2 tsp diced tarragon
                                                                  • Yes No 1/2 tsp chives
                                                                  • Yes No 1/2 tsp diced scallion, white part only
                                                                  • Yes No 12 assorted radishes
                                                                  • Yes No 4 slice black bread
                                                                  • Yes No coarse salt
                                                                  • Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish.
                                                                  • In a small bowl, whisk together mayonnaise, dill, tarragon, chives, and scallions. Place 1/2 teaspoon herb mayonnaise on each egg half; serve with radishes, black bread, and coarse salt.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Serve this classic side with our Southern Grilled Chicken.

                                                                  Ingredients
                                                                  • Yes No 1 4 oz cup elbow macaroni
                                                                  • Yes No 1/4 cup light mayonnaise
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 1/2 cucumber
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No coarse salt
                                                                  • In a large pot of boiling salted water, cook elbow macaroni according to package instructions. Meanwhile, in a medium bowl, combine mayonnaise, sour cream, cucumber, celery, dill, and lemon juice. Drain pasta, and rinse with cold water; add to bowl with mayonnaise mixture. Season with salt and pepper; toss to combine. Serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No shell shaped pasta
                                                                  • Yes No 3 cloves of garlic
                                                                  • Yes No yellow cherry tomatoes
                                                                  • Yes No red cherry tomatoes
                                                                  • Yes No handful 1 of black olives, pitted
                                                                  • Yes No 2 tbsp 2 tablespoons fresh chives
                                                                  • Yes No handful 1 of fresh basil
                                                                  • Yes No a cucumber
                                                                  • Yes No 4 tbsp 4 tablespoons white wine vinegar
                                                                  • Yes No 7 tbsp 7 tablespoons extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool. Put the garlic to one side to use for the dressing. Put the pasta into a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl. Squash the garlic cloves out of their skins and mush in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.• from Happy Days with the Naked Chef
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop

                                                                  Pair this simple, no-cook meal with toasted buttery baguette slices.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 cup romaine lettuce
                                                                  • Yes No 4 cup arugula
                                                                  • Yes No 2 cup quartered strawberry
                                                                  • Yes No 1/3 cup red onion
                                                                  • Yes No 12 oz skinless, boneless rotisserie chicken breast
                                                                  • Yes No 2 tbsp unsalted cashews
                                                                  • Yes No 1/2 2 oz cup crumbled blue cheese
                                                                  • To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
                                                                  • To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Hot Milk with louiza (lemon verbena) is popular in Morocco, and a nice alternative to coffee or tea. It can be sweetened to taste with sugar. Lemon verbena is a fragrant herb known for not only its aroma and flavor, but also for a number of medicinal properties. In Morocco it's often used as an expectorant or to aid with digestion. Although the name lemon verbena might imply a strong flavor, I find louiza to add a mild, sweet essence when steeped in hot liquids. I was surprised at how delicious Hot Milk with Louiza actually is. Also try Moroccan Tea with Louiza.

                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 7 dried verbena leaves
                                                                  • Yes No sugar, granulated
                                                                  • Heat the milk almost to scalding and pour into a mug. Add the dried verbena leaves and leave the milk to steep for several minutes. Remove the leaves, add sugar to taste, and enjoy.
                                                                  Cuisine:YesNomorroccan
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour

                                                                  Like salade niçoise with a California twist, this mixed green salad is full of flavor and filling enough to be a meal. What to buy: This salad warrants a trip to the farmers’ market so you can use the best ingredients at their prime; trust us, it makes all the difference. Since the tuna is highlighted in this dish, splurge for the thick fillets packed in oil like these from Ortiz. Haricots verts are slender green beans that are popular in France because they have a more delicate flavor than other green beans. If you can’t find them, substitute parcooked green beans or asparagus. Oil-cured olives, with their intensely fragrant and briney flavor, are what make this salad. They can be found in gourmet groceries, but you can substitute good-quality brined olives if you can’t find oil-cured ones. Game plan: It may take some time to chop up all the ingredients; try doing it in stages, preparing the haricot verts, radishes, hearts of palm, and olives in advance. This recipe was featured as part of both our Play It Cool story and our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 12 oz salad greens
                                                                  • Yes No 8 oz canned tuna in oil
                                                                  • Yes No 4 oz string bean
                                                                  • Yes No 6 medium radish
                                                                  • Yes No 1 1/2 medium avocados, pitted
                                                                  • Yes No 1/2 14.5 oz hearts of palm, and thinly sliced crosswise
                                                                  • Yes No 1/2 cup oil cured olives, pitted
                                                                  • Yes No 1/4 cup diced chives
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Combine all ingredients except vinegar in a large, nonreactive serving bowl, sprinkle vinegar over salad, and toss to combine. Taste and adjust seasoning as desired.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 8 oz haricots verts
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 5 oz fresh baby spinach
                                                                  • Yes No 1/2 5 oz fresh arugula
                                                                  • Yes No 2 cup bibb lettuce
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/4 cup chopped tarragon
                                                                  • Yes No garnishes, parmesan cheese, croutons
                                                                  • Cook green beans in boiling salted water to cover 4 to 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
                                                                  • Whisk together olive oil and next 4 ingredients.
                                                                  • Toss together spinach, next 5 ingredients, and green beans in a large bowl. Drizzle with olive oil mixture; toss gently to coat. Garnish, if desired. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Serve with Grandma Maroni's Meatballs.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 12 clove garlic
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 28 oz canned crushed tomatoes
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup basil
                                                                  • Heat olive oil in a medium saucepan over medium heat. Add garlic and onions and cook, stirring occasionally, until softened and lightly browned.
                                                                  • Add tomatoes, salt, and pepper; stir to combine. Bring sauce to a simmer; let simmer for 20 minutes.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer

                                                                  A water bath insulates the delicate egg custard to ensure a creamy texture. This is a great make-ahead dessert, because both the crème caramel and the concassé (a coarsely chopped mixture) need to chill for at least four hours.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 2/3 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup cream of coconut
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No pineapple concassé
                                                                  • Preheat oven to 325°.
                                                                  • Combine 1/3 cup sugar and water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 10 minutes). Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each ramekin quickly until caramelized sugar coats bottom of cup.
                                                                  • Place eggs and egg white in a medium bowl; stir well with a whisk. Add milk and next 4 ingredients (milk through salt), stirring until well blended. Divide egg mixture evenly among prepared ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan. Cover and chill at least 4 hours.
                                                                  • Loosen edges of custards with a knife or rubber spatula. Place dessert plate, upside down, on top of each ramekin; invert onto plate. Serve with Pineapple Concassé.
                                                                  Yields: 6servings (serving size: 1 custard and 1/4 cup pineapple concassé)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Thick as fog yet pure as rain, this soup deserves an accompaniment of homemade corn bread or biscuits.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb ham hock
                                                                  • Yes No 1 lb green pea
                                                                  • Yes No 2 2 cup large carrot
                                                                  • Yes No 2 2 cup large celery rib
                                                                  • Yes No 1 1 cup large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 32 oz chicken broth
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Rinse the ham hocks. Place them in a 4- to 6-quart slow cooker, along with the peas, carrots, celery, onion, garlic, broth, bay leaf, and thyme. Cook on low for 8 hours, or on high for 4 hours. Using tongs, remove the ham hocks. When they're cool enough to handle, pick off the meat and discard the skin and bones. Chop the meat into small pieces, return it to the soup, and stir. *A ham bone from a roast or 1/2 pound of cooked smoky bacon can be substituted; however, the soup will then require up to 1 tablespoon of salt. Add it 1/2 teaspoon at a time, tasting after each addition.
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  San Francisco’s Perbacco has a great assortment of crudo (the Italian take on sushi), but this scallop version is our favorite. What to buy: Make sure to buy the freshest scallops you can find, and let your fishmonger know you’ll be serving them raw so he or she gives you a top-quality selection. This recipe was featured as part of our no-cook story.

                                                                  Ingredients
                                                                  • Yes No 4 large day boat scallops
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No vanilla salt
                                                                  • Yes No 1/8 tsp grated ginger
                                                                  • Yes No 3 mint
                                                                  • Slice each scallop horizontally into four thin disks and arrange on a serving dish. Drizzle with lime juice and olive oil, then sprinkle with a generous pinch of Vanilla Salt.
                                                                  • Scatter ginger and mint over the dish and serve.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle

                                                                  Add this sweet, spiced homemade bread to your must-bake Easter recipes. It's beautiful, delicious, and large enough to feed a crowd.

                                                                  Ingredients
                                                                  • Yes No 1 tsp whole allspice berry
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 cup water
                                                                  • Yes No dash salt
                                                                  • Yes No dash sugar, granulated
                                                                  • Yes No 2 2 1/4 teaspoons dry yeast
                                                                  • Yes No 4 3/4 cup bread flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 large egg yolk
                                                                  • Place allspice and cinnamon in a spice or coffee grinder, and process until finely ground. Set aside.
                                                                  • Combine water, dash of salt, dash of sugar, and yeast in a large bowl, stirring with a whisk. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring until well combined. Let stand 20 minutes.
                                                                  • Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in allspice mixture. Add yeast mixture to butter mixture; stir with a whisk until well combined. Stir in 1 teaspoon salt. Add 3 1/2 cups flour, about 1 cup at a time, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
                                                                  • 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 2 fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Divide dough into 3 equal portions, shaping each portion into a 14-inch-long rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Lightly coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Combine 1 tablespoon water and egg yolk, stirring with a whisk. Brush half of yolk mixture over loaf. Let stand for 5 minutes. Repeat procedure with the remaining yolk mixture. Bake at 350° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack for 20 minutes.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 20servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3/4 tsp cardamom, ground
                                                                  • Yes No big pinch salt
                                                                  • Yes No 1/3 stick unsalted butter
                                                                  • Yes No 3 oz sharp cheddar cheese
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 large egg
                                                                  • In a food processor, pulse the 1/2 cup of flour with the cardamom and salt. Add the butter and pulse until it is the size of small peas. Add the cheddar and 1 teaspoon of the milk and pulse just until the dough comes together. Scrape the dough onto a work surface and knead a few times until smooth. Form the dough into a disk, wrap it in plastic and refrigerate until firm, about 30 minutes.
                                                                  • Preheat the oven to 350°. Line two large rimmed baking sheets with parchment paper. In a small bowl, beat the egg with the remaining 1 tablespoon of milk. On a lightly floured work surface, roll out the dough to a 10-by-9-inch rectangle, 1/4 inch thick. Cut the dough lengthwise into 1/4-inch-wide straws.
                                                                  • Place the straws on the prepared baking sheets, about 1/2 inch apart. Brush the straws with the egg wash. Bake for about 15 minutes, until golden brown, rotating the pans halfway through. Let cool on the baking sheets until crisp, about 10 minutes, before serving.
                                                                  Yields: 40straws
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  into my daughter's belly (she willingly consumes them in their natural state), but rather to capitalize on the texture and sweetness of three of early fall's best crops, and to riff on carrot cake, an old favorite of the birthday girl's mama.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup unbleached all purpose flour
                                                                  • Yes No 3 tsp baking powder
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/3 cup grated carrot
                                                                  • Yes No 1 cup grated zucchini
                                                                  • Yes No 1 cup finely grated beet
                                                                  • Yes No 3/4 cup chopped walnut
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1 1/3 cup maple syrup
                                                                  • Yes No 2/3 cup safflower, canola
                                                                  • Yes No 4 egg
                                                                  • Yes No 15 oz goat cheese (chèvre)
                                                                  • Yes No 6 oz cream cheese
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1 cup maple syrup
                                                                  • Yes No 1/2 cup diced walnut halves
                                                                  • Yes No flowers
                                                                  • Yes No a wooden spoon and a strong arm goat cheese and cream cheese together until light and fluffy, add powdered sugar and in maple syrup, chill about 30 minutes, until firm
                                                                  Ingredients
                                                                  • Yes No 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 3 tbsp dry sherry
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tbsp wine vinegar
                                                                  • Yes No 1/2 head chinese cabbage
                                                                  • Yes No 3/4 cup drained water chestnut
                                                                  • Yes No 2 tsp tomato paste
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 3 tbsp chopped scallion green tops
                                                                  • Yes No 1/8 tsp salt
                                                                  • In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1 tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.
                                                                  • In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.
                                                                  • Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic, and coriander. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.
                                                                  • Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato paste, red-pepper flakes, and water and cook, stirring, for 3 minutes longer. Add the chicken and any accumulated juices, the cilantro, and the salt and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This pickle-laden roast beef sandwich is said to be New York senator Chuck Schumer's favorite custom-made order from the Subway sandwich chain.This recipe first appeared in our April 2011 special Sandwich Issue with author Daniel Pinkwater's article Say My Name.

                                                                  Ingredients
                                                                  • Yes No 1 crusty italian roll
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tbsp prepared yellow mustard
                                                                  • Yes No 3 slice roast beef
                                                                  • Yes No 1 tomato
                                                                  • Yes No ½ cup drained dill pickle
                                                                  • Yes No ¼ red onion
                                                                  • Yes No ¼ cup drained banana pepper
                                                                  • Yes No ¼ cup pickled jalapeño pepper
                                                                  • Yes No salt and pepper
                                                                  • Open loaf and spread mayonnaise on bottom half and mustard on top. On bottom half, layer roast beef, tomato, pickles, onion, banana peppers, and jalapeños. Season with salt and pepper, and cover with top half.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1/4 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 2 tbsp raisin
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No simple roast chicken
                                                                  • After you transfer the roast chicken to a cutting board, place the pan containing the drippings over medium heat. Add the vinegar and broth and cook, stirring and scraping the bottom of the pan, for 2 minutes. Remove from heat. Strain the sauce, if desired. Stir in the pine nuts, raisins, salt, and pepper. Add the butter and tilt the pan to swirl until it melts. Spoon the sauce over the carved chicken.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Boston cream pie is not a pie at all; it’s a cake. In the mid-19th century, the layered sweet was traditionally baked in pie tins, hence the name. In this icy version, we’ve swapped out the vanilla pastry cream for custardy vanilla ice cream and added an extra layer of chocolate ganache for good measure. Game plan: Make sure you have enough room in your freezer before you begin. You’ll need a flat area at least 10 by 10 by 5 inches to accommodate the cake comfortably, depending on the size of the flat dish or baking sheet holding it. To slice the frozen cake, warm a sharp knife in hot water for about 30 seconds, then use a kitchen or paper towel to dry the knife. Slice the cake while the knife is still warm, pushing the knife down into the cake and slowly removing it. Clean the knife off and repeat warming, drying, slicing, and cleaning with each cut into the cake. If the cake is still too frozen to easily slice, let it sit for another 5 minutes. This recipe was featured as part of our Make Your Own Ice Cream Treats project.

                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 large eggs, whites and yolks
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 qt vanilla bean ice cream
                                                                    For the cake:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat an (8-inch) cake pan generously with butter, then flour, tapping out any excess flour; set aside.
                                                                  • Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.
                                                                  • In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar. Whisk on medium speed until mixture is light in color and looks slightly thickened, about 5 minutes. Turn off the mixer and, using a rubber spatula, scrape down the sides of the bowl. Add reserved dry ingredients, turn the mixer to low, and whisk until smooth, about 1 minute. Transfer batter to a large bowl.
                                                                  • Wash and dry the mixer bowl and whisk attachment. Place egg whites in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30 seconds. Gradually add the remaining 2 tablespoons sugar and continue whisking until stiff peaks form (they should stand straight up), about 1 minute more. Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.
                                                                  • Pour the batter into the prepared pan. Bake until the surface of the cake is golden brown and springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes. Place on a wire rack to cool slightly, about 15 minutes. Carefully run a knife around the perimeter and turn the cake onto the rack to cool completely.
                                                                    For the ganache:
                                                                  • Place chocolate in a medium heatproof bowl; set aside.
                                                                  • Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
                                                                  • Add butter and stir until smooth. Let cool slightly before using.
                                                                    To assemble:
                                                                  • Place ice cream in the refrigerator until slightly softened, about 30 minutes. Place the cooled cake in the refrigerator to chill, about 30 minutes. (Chilling the cake ahead of time will prevent the ganache from streaking.)
                                                                  • Meanwhile, cut a 30-inch-long piece of parchment or waxed paper and fold it lengthwise until it is 4 inches wide. Place a small saucepan of water over low heat and bring to a simmer.
                                                                  • Once the cake is chilled, slice it horizontally into 2 equal disks. Place the top half of the cake cut side up on a large, flat dish or baking sheet. Return the second half to the refrigerator. Tightly wrap the parchment strip around the perimeter of the cake so that it is flush with the dish or baking sheet, to make a collar. Tape to secure. (The collar will keep the ganache and ice cream from running over the side of the cake.)
                                                                  • Measure 1 1/4 cups of the warm ganache and pour it over the parchment-wrapped cake, tilting the dish or baking sheet until the ganache reaches the parchment collar and evenly coats the top. Place the cake on a flat, even surface of the freezer until the ganache has set, about 15 minutes. Place the bowl of remaining ganache over the saucepan of simmering water; remove the saucepan from heat.
                                                                  • Remove the softened ice cream from its container and transfer to a large bowl. Stir with a rubber spatula or wooden spoon until it is spreadable but not liquidy. Working quickly, spread the softened ice cream over the ganache (leaving any melted ice cream in the bowl), smoothing it into an even layer until it reaches the parchment collar.
                                                                  • Remove the bottom cake half from the refrigerator and fit it cut side down inside the parchment collar and on top of the ice cream, then press lightly. Remove the bowl of ganache from the saucepan, dry any condensation that has formed on the bottom of the bowl, and stir until smooth. Pour the remaining ganache over the top of the cake and tilt the dish or baking sheet to evenly coat. Immediately place the cake in the freezer until the ice cream is firm, at least 3 hours.
                                                                  • When ready to serve, remove the cake from the freezer, remove the parchment collar, and let the cake sit for 15 to 20 minutes before slicing. If not serving immediately, remove it from the freezer once completely frozen, remove the parchment collar, wrap the cake entirely in plastic wrap, and store in the freezer for up to 1 week.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 1(8-inch) cake (8 to 10 servings)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Mascarpone, Italy's version of cream cheese, is a sweet, delicate triple-blended cheese made from cow's milk that is often used in both sweet and savory dishes. Here, we used only a small amount and stretched it with cream cheese to get the richness of the mascarpone with reduced calories and fat. Store the remaining mascarpone in the refrigerator for up to 1 month.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz fat free cream cheese
                                                                  • Yes No 2 tbsp mascarpone cheese
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 6 mini graham cracker pie crust
                                                                  • Yes No 1/3 cup seedless raspberry jam
                                                                  • Yes No 1 1/2 cup raspberry
                                                                  • Combine first 4 ingredients in a large bowl. Beat with a mixer at high speed 1 to 2 minutes or until smooth. Spoon cheese mixture evenly into crusts.
                                                                  • Place jam in a medium bowl; stir with a whisk until smooth. Add raspberries, stirring until coated; spoon evenly over cheese filling in each tart. Serve immediately, or refrigerate 3 hours or until thoroughly chilled.
                                                                  Yields: 6servings (serving size: 1 tart)
                                                                  • Prep Time: 8 minutes
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Nan McEvoy created this salad after falling in love with the incredible olive oil-poached tuna prepared by her friend Paul Bertolli, the former chef at Oliveto's in nearby Oakland. McEvoy uses albacore tuna here, but any fresh tuna will do. In addition to spooning the salad into avocado halves, she also uses it as a sandwich filling and a topping for crostini.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No one 3/4 lb tuna steak
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 anchovy
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/3 cup pitted oil cured black olives
                                                                  • Yes No 4 hass avocados, and pitted
                                                                  • Yes No alfalfa sprouts
                                                                  • In a medium saucepan, combine the olive oil, fennel seeds and peppercorns and bring to a simmer over moderately low heat. Season the tuna with salt and add it to the saucepan. Simmer the tuna steak over low heat, turning once, until barely pink in the center, about 15 minutes. Transfer to a plate and scrape off the fennel and peppercorns. Strain and reserve the oil.
                                                                  • Meanwhile, in a large bowl, blend the mayonnaise with the minced anchovies, capers, garlic and 1 tablespoon of the fresh lemon juice. Stir the celery, onion and olives into the dressing. Using a fork, break the tuna into 1-inch pieces, then fold into the dressing. Season with salt.
                                                                  • Set 2 avocado halves on each of 4 plates, skin side down. Drizzle the avocado flesh with some of the reserved spice-infused olive oil and the remaining 1 tablespoon of fresh lemon juice. Spoon about 1/2 cup of the tuna salad into the center of each avocado half. Top the tuna salad with the pea shoots or alfalfa sprouts and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This classic tosses chopped clams and pasta in a buttery white wine sauce, mixed with earthy mushrooms, garlic, and fresh herbs. Using canned clams and presliced mushrooms saves time in the kitchen—this dish can be on your table in just 45 minutes from start to finish.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz linguine
                                                                  • Yes No 2 6 1/2 oz clams
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 8 oz fresh mushrooms
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tsp crushed italian seasoning
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp crushed dried red pepper
                                                                  • Yes No garnish, parmesan cheese
                                                                  • Cook pasta in a Dutch oven according to package directions. Drain and return to Dutch oven; set aside.
                                                                  • Drain clams, reserving juice.
                                                                  • Melt butter with oil in a large skillet over medium heat; add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Add clams, white wine, basil, and next 4 ingredients; cook, stirring often, 5 minutes.
                                                                  • Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 minutes. Remove from heat; add mushroom mixture, tossing to coat. Garnish, if desired.
                                                                  • *1 tsp. dried Italian seasoning may be substituted.
                                                                  • Note: For testing purposes only, we used Dean Jacob's Grinder Fresh Italiano All Natural Seasoning.
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 cup vanilla fat free yogurt
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3 tbsp 1% low-fat milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup strawberry jam
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Preheat oven to 375º.
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.
                                                                  • Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.
                                                                  Yields: 12(serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick

                                                                  This recipe leaves you with a bonus: homemade chicken stock. Four cups of rotisserie or leftover chicken, however, will work as a time-saver.

                                                                  Ingredients
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 4 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Place chicken in a stockpot; cover with water, and bring to a boil. Reduce heat, and simmer 50 minutes or until tender. Drain, reserving broth for another use. Cool chicken completely. Remove skin from chicken; discard skin. Remove chicken from bones; discard bones and fat. Chop chicken into bite-sized pieces.
                                                                  • Combine chives and remaining ingredients in a large bowl. Add chicken; toss well to coat.
                                                                  Yields: 6servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  Versatile Vanilla Cake
                                                                   15235 d 20 h 51 m

                                                                  For variations on this cake, see our chocolate and lemon cake recipes.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No icing
                                                                  • Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
                                                                  • In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
                                                                  • Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
                                                                  • Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15235 days 20 hours 51 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Keeps you asking for more until closing time.

                                                                  Ingredients
                                                                  • Yes No 2 oz rye
                                                                  • Yes No 1 oz sweet vermouth
                                                                  • Yes No 1 oz grenadine
                                                                  • Yes No maraschino cherry
                                                                  • Shake the rye, vermouth, and grenadine with ice; then strain over ice into a chilled cocktail glass. Garnish with a maraschino cherry.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 qt olive oil
                                                                  • Yes No 4 1 3/4 lb large parsnip
                                                                  • Yes No kosher salt
                                                                  • Place a wire rack on a large, rimmed baking sheet and line the rack with 2 layers of paper towels. Heat the canola or vegetable oil in a large saucepan until the oil registers 325° on a deep-fry thermometer. Meanwhile, using a sturdy Y-shaped vegetable peeler, shave the parsnips lengthwise into ribbons, moving around on 4 sides of the vegetable, stopping when you reach the tough inner cores of the parsnips.
                                                                  • Working in 5 or 6 batches, carefully drop handfuls of the parsnip ribbons into the hot oil and cook the ribbons over moderately high heat, stirring occasionally with a wooden spoon, until the ribbons turn a deep honey color, about 1 minute. Using a slotted spoon or Chinese wire-and-bamboo skimmer, transfer the parsnips to the paper towels and sprinkle with salt. Let cool completely, then transfer to a large platter.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 10
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You can make and refrigerate this dish up to a week ahead; the flavors improve as the olives marinate. Use a mortar and pestle, meat mallet, or rolling pin to crush the coriander seeds and the rosemary.

                                                                  Ingredients
                                                                  • Yes No 24 large unpitted spanish olives
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes