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                                                                  There's nothing like the smell of sausages and chiles sizzling over a campfire to get appetites going.

                                                                  Ingredients
                                                                  • Yes No 1 lb mixed chiles
                                                                  • Yes No 6 plum tomato
                                                                  • Yes No 3 lb coiled italian sausages
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 tsp red wine vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No coarse salt
                                                                  • Grill chiles and tomatoes directly on grates set over a campfire or on a medium-high grill, turning, until charred and softened, about 10 minutes. Transfer to a plate. Reserve tomatoes and 1 jalapeno for relish. (Reserve 2 jalapenos for a spicier relish.)
                                                                  • Grill sausages directly on grates, turning, until cooked through, 12 to 15 minutes.
                                                                  • Meanwhile, chop charred tomatoes and reserved jalapeno; transfer to a bowl. Stir in garlic, vinegar, and sugar. Season with salt and pepper. Serve chiles and sausages with charred tomato relish, sandwiched with skillet breads.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  A rhubarb-blackberry compote over vanilla ice cream is our healthy version of a hot-fudge sundae. If you can't find fresh fruits, frozen ones may be substituted.

                                                                  Ingredients
                                                                  • Yes No 2 cup frozen rhubarb
                                                                  • Yes No 2 cup frozen blackberries
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 pint vanilla ice cream, homemade
                                                                  • In a small pot, combine rhubarb, 1 cup blackberries, and butter. Cover tightly, and cook over the lowest possible flame for 8 minutes, or until rhubarb is tender. Stir occasionally to prevent sticking. Add remaining blackberries and heat through. Pour over ice cream and serve.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This is my twist on the old-school frumpy Anglicized dish of macaroni cheese. Using these four different cheeses together, each one with its own characteristics, works really well. For the classic finish, it has to be popped under the grill to crisp up and go brown on top ? lovely. Once you see how quick it is, you won?t be making any bechamels or claggy old sauces for a long time.

                                                                  Ingredients
                                                                  • Yes No 1lb good quality macaroni
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No knob a of butter
                                                                  • Yes No a small bunch marjoram
                                                                  • Yes No 3½oz parmesan cheese
                                                                  • Yes No taleggio cheese
                                                                  • Yes No 3½oz mascarpone cheese
                                                                  • Yes No a nutmeg
                                                                  • Yes No a small ball of buffalo mozzarella cheese
                                                                  • This is my twist on the old-school frumpy Anglicized dish of macaroni cheese. Using these four different cheeses together, each one with its own characteristics, works really well. For the classic finish, it has to be popped under the grill to crisp up and go brown on top – lovely. Once you see how quick it is, you won’t be making any bechamels or claggy old sauces for a long time.Preheat your oven to 200ºC/400ºF/gas 6. Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water. Heat the butter in a large heavy-based frying pan. When it starts to foam, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat. Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or taleggio and mascarpone. Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce – you may need to add a little more of the reserved cooking water. Season to taste, then tip it all into an earthenware dish. Grate over the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan. Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.• from Cook With Jamie
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Create a healthy kid-friendly meal by slicing the chicken into "fingers" and serving over a colorful salad.

                                                                  Ingredients
                                                                  • Yes No 3/4 tsp lemon juice
                                                                  • Yes No 3/4 tsp white wine vinegar
                                                                  • Yes No 1/2 tsp minced shallot
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No dash sugar, granulated
                                                                  • Yes No 2 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1/3 cup dry bread crumb
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 5 tsp olive oil
                                                                  • Yes No 2 cup packed salad greens
                                                                  • Yes No 2 lemon
                                                                  • Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
                                                                  • Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
                                                                  • Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
                                                                  • Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.
                                                                  Cuisine:YesNomilanese
                                                                  Yields: 2servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Making hot, fluffly pancakes for breakfast has never been easier with this simple recipe. Top with your favorite fresh or frozen berries and warm maple syrup. Attachments: Bowl and flat beater

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup egg wash
                                                                  • Yes No 1 1/4 cup low-fat milk
                                                                  • Yes No 3 tbsp vegetable shortening
                                                                  • Combine flour, baking powder, sugar and salt in KitchenAid® Stand Mixer bowl. Add remaining ingredients. Attach bowl and flat beater to mixer. Turn to Speed 4 and mix until ingredients are combined, about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and mix until smooth, about 15 seconds. 3. Spray griddle or heavy skillet with no-stick cooking spray. Heat griddle to medium-high heat. Pour about 1/3 cup batter for each pancake onto griddle. 4. Cook 1 to 2 minutes, or until bubbles form on surface and edges become dry. Turn and cook 1 to 2 minutes longer, or until golden brown on underside. Equipment To purchase the KitchenAid® products used in this recipe, please visit www.shopkitchenaid.com
                                                                  Yields: 4servings (2 pancakes per serving)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  This dish of chicken stuffed with mushroom and bacon is easy enough to make for a weeknight meal yet good-looking enough to pull out for your next dinner party served with some Potato Gratin with Chèvre or a Green Bean Salad. Game plan: Make the bacon easier to dice by placing it in the freezer 10 to 20 minutes before cutting. This recipe can be made through step 4, tightly covered, and refrigerated overnight. Just bring the chicken to room temperature before cooking it.

                                                                  Ingredients
                                                                  • Yes No 4 slice organic bacon
                                                                  • Yes No 1/2 medium organic yellow onion
                                                                  • Yes No 4 oz organic crimini mushroom (baby portobello)
                                                                  • Yes No 1 tsp organic thyme
                                                                  • Yes No 1/2 tsp organic sage
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 10 oz organic chicken breast (boneless, skinless)
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 cup organic low-sodium chicken broth
                                                                  • Yes No 1 tbsp organic butter
                                                                  • Heat the oven to 350˚F and arrange a rack in the middle. Heat a large, ovenproof frying pan over medium-high heat and add bacon. Cook, stirring occasionally, until bacon is crisp and browned, about 6 minutes. Remove bacon with a slotted spoon to a paper-towel-lined plate and set aside.
                                                                  • Return the pan with bacon drippings to medium-high heat and add onion. Season with salt and freshly ground black pepper and cook until soft, about 2 minutes. Add mushrooms and herbs and season again with salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 2 minutes. Add 1/2 cup of the wine and cook until all the liquid is absorbed. Remove from heat to cool completely. Meanwhile, prepare chicken breasts.
                                                                  • Cut each breast in half horizontally. Place breasts on a cutting board in a resealable plastic bag or between two pieces of plastic wrap. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick. Season chicken all over with salt and freshly ground black pepper.
                                                                  • Lay chicken breasts on a cutting board so the narrow end faces you. Stir reserved bacon into mushroom mixture and place 1/4 of the mixture halfway up each chicken piece. Fold the bottom piece of chicken up over the filling to enclose it, then roll into a tight cylinder and use toothpicks to secure the roll. Repeat with remaining chicken and filling.
                                                                  • Heat the large ovenproof frying pan over medium-high heat and add olive oil. Once the oil shimmers, place chicken in the pan seam side down and cook, undisturbed, until golden brown, about 4 to 5 minutes. Turn chicken pieces over, then transfer the pan to the oven and cook until the filling is warm and the interior of the chicken is white but still juicy, about 8 to 10 minutes.
                                                                  • Remove chicken to a clean plate and cover with foil. Place the pan over medium-high heat, add remaining 1/2 cup wine and broth, and scrape up any brown bits stuck to the bottom of the pan (be careful, the handle of the pan will be very hot). Cook over medium-high heat until the alcohol has evaporated and the sauce is reduced by half, about 4 minutes. Remove from heat, stir in butter, and season to taste with salt and pepper. Pour sauce over chicken and serve.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil

                                                                  You'll only need about 15 minutes to cook the chicken and noodles for this Asian salad. If short on time, substitute rotisserie chicken or leftover cooked chicken, and purchase preshredded carrots from your supermarket's produce section.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 4 black peppercorn
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 2 tbsp roasted peanut oil
                                                                  • Yes No 2 tsp low-sodium soy sauce
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1 tsp chili garlic sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup soba noodles
                                                                  • Yes No 1 cup grated carrot
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 4 tsp chopped unsalted, dry roasted peanuts
                                                                  • Yes No lime
                                                                  • Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl.
                                                                  • Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk. Pour over chicken; let stand 5 minutes. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well. Sprinkle with peanuts. Garnish with lime wedges, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 cup salad and 1 teaspoon peanuts)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    lee kum kee
                                                                    Brands:
                                                                  • Yes No
                                                                    Lee Kum Kee

                                                                  Be sure to reserve the shells after peeling the shrimp; you'll need them to make the broth. Bouillabaisse is a classic Provençal seafood stew.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 jumbo lb shrimp
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1 cup chopped carrot
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 3 black peppercorn
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 1/2 cup chopped tomato
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tsp red curry paste
                                                                  • Yes No 4 1/2 inch lime rind strips
                                                                  • Yes No 1 13.5 oz cabbage
                                                                  • Yes No 12 littleneck clam
                                                                  • Yes No 12 mussel
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 6 oz halibut fillet
                                                                  • Yes No lime
                                                                  • Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shrimp shells to pan; cook 3 minutes, stirring frequently. Add 1/2 cup celery, 1/2 cup carrot, and 1/2 cup onion to pan; cook 1 minute, stirring occasionally. Stir in 2 1/2 cups water, peppercorns, and bay leaf; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Strain mixture through a sieve over a bowl; discard solids.
                                                                  • Heat oil in a large saucepan over medium heat. Add remaining 1/2 cup celery, 1/2 cup carrot, and 1/2 cup onion to pan; cook 3 minutes, stirring occasionally. Add bell pepper; cook 1 minute, stirring occasionally. Stir in tomato, garlic, curry paste, and rind; cook 2 minutes, stirring frequently. Stir in broth mixture and coconut milk; bring to a boil. Add clams and mussels. Cover, reduce heat, and cook 2 minutes or until clams and mussels open. Remove from heat; discard any unopened shells. Stir in shrimp, basil, and remaining ingredients except lime wedges. Cover and let stand 5 minutes or until shrimp and halibut are done. Discard lime rind. Place 2 clams and 2 mussels in each of 6 bowls. Divide shrimp and fish evenly among bowls. Ladle 2/3 cup broth mixture over each serving. Serve with lime wedges, if desired.
                                                                  • Wine note: In the south of France, bouillabaisse is traditionally served with a dry rosé. And dry rosé is the best choice even with this not-so-traditional version. The kick of the red curry paste and cilantro, plus the exotic thick creaminess of the coconut milk, need a refreshing wine that has more weight and power than a white. Try any number of rosés from California. One of my favorites: Saxon Brown Flora Ranch Rosé 2006 from Chalk Hill ($20). —Karen MacNeil
                                                                  Cuisine:YesNothai
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Farmed char is widely available and has a mild flavor and a great texture. It's similar to salmon but not quite as rich and fatty. Wild arctic char from the northern seas is available only for a few weeks in late summer, when the ice has melted enough for the local fishermen to reach them. It is a sought-after delicacy, and one that will cost you. If you find fresh, it's well worth the splurge.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 4 6 oz arctic char fillets
                                                                  • Yes No 3/4 tsp coarse salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 pint multicolored cherry tomatoes
                                                                  • Yes No 1/4 cup thinly sliced basil
                                                                  • Yes No 2 shallot
                                                                  • Preheat oven to 400°.
                                                                  • Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add fillets, flesh side down, to pan, and sauté for 2 minutes. Place pan in oven; cook at 400° for 3 minutes or until desired degree of doneness.
                                                                  • Heat a large cast-iron skillet over medium heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add garlic, and cook 2 minutes or until lightly browned, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; sauté for 2 minutes or until skins blister, stirring frequently. Remove pan from heat. Sprinkle tomato mixture with the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, basil, and shallots; toss to combine. Serve with fish.
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 4servings (serving size: 1 fillet and about 3/4 cup tomato mixture)
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  For a delicious twist, top with a sprinkling of cooked and crumbled bacon just before serving.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb sweet potato
                                                                  • Yes No 1 lb parsnip
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 2 large red onion
                                                                  • Yes No 3/4 cup sweetened dried cranberry
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup chopped flat leaf parsley
                                                                  • Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.
                                                                  • Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
                                                                  • Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Total Time: 4 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 3/4 cup maple syrup
                                                                  • Yes No 3 cup strong brewed coffee
                                                                  • Yes No half frothed
                                                                  • Cook 2 cups half-and-half and maple syrup in a saucepan over medium heat until thoroughly heated. (Do not boil.) Stir in brewed coffee. Top with frothed half-and-half, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brew

                                                                  This is a chocolate version of Bajadera torte, based on Bajadera a Croatian chocolate treat developed by the Kras company. It contains a nougat-like filling of hazelnuts and almonds sandwiched between two layers of chocolate. Here is an authentic recipe for Bajadera torte. This is my version. I use round chocolate-filled Honey Wafers, available at specialty stores, but rectangular European torte wafers, known as " oblatne vafel listovi " in Croatian, will work fine. This dessert is very rich so a small slice will do nicely. Makes 16 slices

                                                                  Ingredients
                                                                  • Yes No 3 torte wafers
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 10 oz unsalted butter
                                                                  • Yes No 5 1/2 cup chocolate cookie crumbs
                                                                  • Yes No 2 1/2 cup shredded unsweetened shredded coconut
                                                                  • Yes No 1/4 cup grand marnier
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp grand marnier
                                                                  • If using round Honey Wafers, line the bottom of a 9-inch springform pan with parchment paper. If using rectangular torte wafers, place directly on a serving platter and build the torte using 3 wafers. In a large saucepan, heat water and sugar over medium until sugar dissolves. Stir in butter, chocolate crumbs, coconut and liqueur, if using. Mix well until ingredients are moistened and remove from heat. Place 1 Honey Wafer in the bottom of the prepared pan. Spread 1/5 of the filling over the wafer and place another wafer on top, pressing lightly. Spread another 1/4 of the filling over the second wafer and top with the third wafer. Continue this way, ending with a wafer on top. Cover with plastic wrap and weight down to compress the layers. Refrigerate 1 hour. Meanwhile, prepare ganache filling by placing chopped chocolate in a heatproof bowl. Place whipping cream and butter in a heatproof bowl and microwave until boiling. Pour over chocolate, and add liqueur, if using, and cover with plastic wrap. Let sit 15 minutes. Remove plastic and stir until smooth and thick. Remove torte from refrigerator and pour ganache over, spreading evenly and letting it run down the sides. Refrigerate until firm, at least 1 hour. To serve, run a knife around the springform pan and remove the ring. Slide a large, thin spatula between parchment paper and bottom of torte. Place on serving plate and slice. If desired, in order to slice thinly, place in freezer for 30 minutes. Slice and portion on plates and allow to come to room temperature for best flavor. You may decorate with rosettes of whipped cream and candied flowers, if desired.
                                                                  Cuisine:YesNoeuropean
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                  • Yes No
                                                                    chambord
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  • Yes No
                                                                    chambord

                                                                  Taco-seasoned ground beef simmered with tomato and rice is topped with salsa, cheese and lettuce for a tortilla chip-dipping meal.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 1 oz taco seasoning mix
                                                                  • Yes No 1 10 3/4 oz campbell's condensed tomato soup
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1/2 cup uncooked instant white rice
                                                                  • Yes No pace chunky salsa
                                                                  • Yes No cheddar cheese
                                                                  • Yes No lettuce
                                                                  • Yes No tortilla chip
                                                                  • Cook the beef and taco seasoning in a 10-inch skillet until the beef is well browned, stirring often to separate meat. Pour off any fat.
                                                                  • Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the rice is tender.
                                                                  • Top with the salsa, cheese and lettuce. Serve with the tortilla chips for dipping.
                                                                  • Serving Suggestion: Serve with carrot and celery sticks. For dessert serve chunky applesauce sprinkled with cinnamon.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    pace
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    Pace
                                                                  Candy Cookies
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 7 oz stick unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 20 fun size mounds bars
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 4 oz white chocolate
                                                                  • Yes No sprinkles, dragees
                                                                  • Preheat the oven to 350° and line 2 large baking sheets with silicone mats or parchment paper. In a small bowl, whisk the flour with the cocoa powder, sugar and salt.
                                                                  • In the bowl of a standing mixer fitted with the paddle, beat the butter at medium speed until creamy. Beat in the egg yolk. Add the dry ingredients and beat at low speed until incorporated. Pat the dough into a disk, wrap in plastic and refrigerate until chilled, about 30 minutes.
                                                                  • On a lightly floured surface, roll out the dough a scant 1/4 inch thick. Using a 2 1/4-inch round cookie cutter, stamp out as many rounds as possible. Reroll the scraps and stamp out more rounds. You should have about 40 rounds. Set a peanut butter cup or halved mounds bar in the center of each round and roll the dough around the candy, pinching any tears. Roll the cookies into balls and arrange on the prepared baking sheets, 1 inch apart.
                                                                  • Bake in the cookies on the upper and middle racks of the oven for about 16 minutes, until the dough is firm and just slightly browned; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool completely on the baking sheets.
                                                                  • In a microwave-safe bowl, melt the bittersweet chocolate on high power in 30-second bursts until nearly melted. Remove from the microwave and stir until melted. Repeat with the white chocolate in another microwave-safe bowl. Dip the tops of the cookies in the melted chocolate and decorate with sprinkles, dragees and nonpareils. Transfer the cookies to a parchment paper—lined baking sheet and refrigerate until the chocolate is set, about 10 minutes. Transfer to a platter and serve.
                                                                  Yields: 40cookies
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  This is our new favorite way to eat more zucchini. "My family loves this for dessert," claims Mary Watson. "It's easy to make and keeps well too." Prep and Cook Time: 75 minutes.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 2 cup grated zucchini
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 cup chopped walnut
                                                                  • Preheat oven to 350°. Grease 2 loaf pans (9 in.). In a large bowl, beat eggs until frothy. Add sugar, oil, zucchini, and vanilla and stir until well mixed. Add flour, cinnamon, salt, baking powder, baking soda, and nuts; stir until just combined.
                                                                  • Pour batter into pans. Bake until a toothpick inserted in the center of each loaf comes out clean, 50 to 60 minutes. Cool loaves 10 minutes in pans, then turn out onto a rack and cool completely before slicing.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8servings; 16 slices
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Inspired by the popular cocktail, sweet, delicate grouper takes on a tangy flavor from the fresh lime juice and tequila. Pair the grouper with yellow rice, black beans, and a pitcher of margaritas, of course. This recipe goes with Fish Tacos

                                                                  Ingredients
                                                                  • Yes No 6 6 oz grouper fillets
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp diced serrano chili pepper
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp tequila
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No chives
                                                                  • Yes No lime
                                                                  • Place the fillets in a single layer in a 13 x 9-inch baking dish, and sprinkle with 1/4 teaspoon salt. Combine 1/2 teaspoon salt, cilantro, and the next 7 ingredients (cilantro through garlic clove) in a blender or food processor, and process until smooth. Pour cilantro mixture over the fillets, and turn to coat. Marinate in the refrigerator 30 minutes, turning once.
                                                                  • Prepare grill.
                                                                  • Remove fish from dish; discard marinade. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Garnish fish with chopped chives and lime wedges, if desired.
                                                                  • Note: Store cooked fillets in refrigerator for up to 1 day.
                                                                  Yields: 6servings (serving size: 1 grouper fillet)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop

                                                                  Yes, you can make tamales at home...and this version combines an unusual mix of ingredients, like chipotle, lime, raisins and peanuts, to make an absolutely mouthwatering dish.

                                                                  Ingredients
                                                                  • Yes No 3 4 oz boneless pork chop
                                                                  • Yes No 1 1/4 tsp cumin, ground
                                                                  • Yes No 2 16 oz pace picante sauce
                                                                  • Yes No 1/2 tsp ground chipotle chile pepper
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 6 large pimiento stuffed green olives
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 3 tbsp chopped peanut
                                                                  • Yes No 1 1/3 cup masa harina
                                                                  • Yes No 1 cup extra fine cornmeal
                                                                  • Yes No 5 tbsp vegetable shortening
                                                                  • Yes No 1 cup water
                                                                  • Season the pork chops with the cumin. Cook the chops in a nonstick skillet over medium-high heat until they're well browned on both sides. Stir 1 cup picante sauce and ground chipotle in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the chops are cooked through. Cool slightly. Shred the pork, using two forks.
                                                                  • Stir the lime juice, corn, olives, raisins, peanuts and 1 cup picante sauce into the shredded pork.
                                                                  • Beat the masa harina and shortening in a medium bowl with an electric mixer. Slowly beat in the water and 1/2 cup picante sauce. Divide the mixture into 12 portions. Spread or press each portion in a 4-inch square on a 12-inch square sheet of aluminum foil. Top each with 1/4 cup pork mixture and fold in sides of masa harina mixture to enclose the filling. Roll up in foil, twisting the ends.
                                                                  • Place the tamales in a steamer over boiling water. Steam for 1 hour. Serve with additional picante sauce.
                                                                  • Easy Substitution: You can substitute pull-up aluminum foil sheets for the regular foil.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pace
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Pace

                                                                  F&W's Melissa Rubel Jacobson loves chicken cutlets, but they always benefit from a little flavor boost—in this case, a simple, piquant pan sauce that combines salty olives, tangy capers and sweet currants.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No eight 2 lb thick chicken cutlets
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 3/4 cup pitted green picholine olives
                                                                  • Yes No 2 1/2 tbsp currant
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • In a very large skillet, heat the oil until shimmering. Lightly season the chicken cutlets with salt and pepper. Add half of the cutlets to the skillet and cook over high heat, turning once, until lightly browned outside and white throughout, about 4 minutes. Transfer the cutlets to a plate. Repeat with the remaining cutlets.
                                                                  • Add the shallot to the skillet and cook over moderate heat until fragrant, about 30 seconds. Add the stock and cook for 30 seconds, scraping up the browned bits. Whisk in the mustard and simmer until the stock has reduced by half, about 3 minutes. Add the olives, currants and capers and simmer over moderately low heat for 1 minute. Return the chicken and any accumulated juices to the skillet and simmer just until warmed through, about 1 minute.
                                                                  • Transfer the chicken to plates. Off the heat, whisk the butter into the sauce until incorporated. Spoon the olive-currant sauce over the chicken cutlets and serve at once.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Spicy Turkey Posole
                                                                   3 h 30 m
                                                                  Ingredients
                                                                  • Yes No 13 lb carcass from one 13 pound turkey
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No two 15 oz cans yellow hominy
                                                                  • Yes No 3 tomato
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No salt
                                                                  • Yes No chunk avocado chunks, monterey jack cheese and corn tortillas
                                                                  • In a large stockpot, cover the turkey carcass, onion, carrot, celery and bay leaf with 16 cups of water and bring to a boil over moderately high heat. Simmer the turkey stock over moderate heat until the broth is flavorful, about 2 hours. Strain the broth through a coarse sieve into a large heatproof bowl.
                                                                  • Return the broth to the stockpot. Add the hominy, tomatoes, garlic and jalapeño and cook over moderately high heat until the broth is reduced to 6 cups, about 30 minutes. Add the shredded turkey and chopped cilantro and simmer until the stew is heated through. Season the posole with salt, ladle into deep bowls and serve with the avocado chunks, shredded Monterey Jack cheese and warm tortillas.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 x balls mozzarella
                                                                  • Yes No chilli
                                                                  • Yes No slice 20 slices prosciutto/bresaola/salami
                                                                  • Yes No 1 x artichokes in olive oil, oil
                                                                  • Yes No 1 x sundried tomatoes in olive oil, oil
                                                                  • Yes No 1 x balsamic sundried peppers in oil, oil
                                                                  • Yes No 3 tbsp 3 tablespoons mixed olives
                                                                  • Yes No a of cherry tomatoes
                                                                  • Yes No parmesan cheese
                                                                  • Yes No 1 x of fresh basil
                                                                  • Yes No a of ciabatta bread
                                                                  • Yes No 1 of garlic
                                                                  • Place the mozzarella at the edges of a large plate and scatter with chilli. Arrange the cured meat and all the vegetables in small piles over the rest of the plate. Top the meat with some Parmesan.Put most of the basil leaves in a pestle and mortar or a Flavour Shaker with a pinch of salt and crush to a paste. Add a few tablespoons of the reserved olive oil from the jars and stir to make a basil-flavoured oil. Spoon it over the mozzarella and the vegetables, then drizzle with a little olive oil.Toast the ciabatta then rub lightly with the garlic, drizzle with a bit more of the reserved oil and serve everything together with the remaining basil leaves scattered over.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 7 oz borlotti beans, fresh
                                                                  • Yes No 1 bay
                                                                  • Yes No 1 tomato, squashed
                                                                  • Yes No small 1 potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No olive oil
                                                                  • Yes No slice bacon
                                                                  • Yes No 2 red onions
                                                                  • Yes No 2 carrots
                                                                  • Yes No celery
                                                                  • Yes No 1/2 a head of fennel
                                                                  • Yes No 3 cloves of garlic
                                                                  • Yes No a of fresh basil, leaves
                                                                  • Yes No stems
                                                                  • Yes No 14 oz 2 14 oz• cans of good quality plum tomatoes
                                                                  • Yes No 2 zucchini
                                                                  • Yes No a glass of red wine
                                                                  • Yes No 1/2 lb spinach
                                                                  • Yes No vegetable stock
                                                                  • Yes No 2 oz 2 oz• dried pasta
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a of parmesan cheese
                                                                  • Add your fresh or dried and soaked beans to a pan of water with the bay leaf, squashed tomato, and potato – this will help to flavor the beans and soften their skins. Cook until tender – check by tasting. They must be soft. Dried beans can take up to an hour, but check fresh ones after 25 minutes. Drain (reserving about half a glass of the cooking water), and discard the bay leaf, tomato, and potato. Now season with salt, pepper, and a splash of oil. While the beans are cooking, make your soffrito. Heat a good splash of olive oil in a saucepan and add the chopped pancetta or bacon, onions, carrots, celery, fennel, garlic, and the finely sliced basil stems. Sweat very slowly on a low heat, with the lid just ajar, for around 15 to 20 minutes until soft, but not brown. Add the tomatoes, zucchini, and red wine and simmer gently for 15 minutes.Now add the chard or spinach, stock, and beans. Put the dried pasta into a plastic bag, squeeze all the air out, and tie the end up. Bash gently with a rolling pin to break the pasta into pieces. Snip the end off the bag and empty the contents into the soup. Stir and continue to simmer until the pasta is cooked. If you think the soup is looking too thick, add a little more stock or some of the reserved cooking water to thin it down a bit. Then taste and season with salt and pepper. Serve sprinkled with the torn-up basil leaves and with some extra virgin olive oil drizzled over the top. Put a block of Parmesan and a grater on the table for everyone to help themselves. Heaven!
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  , and it is a delicious yet not-too-sweet breakfast casserole, made with toasty whole grain bread and a filling of apples. Read on for the recipe, and why I liked it so much.

                                                                  Ingredients
                                                                  • Yes No now, i love breakfast casseroles, i especially love those sugary, cream laden casseroles that we all love to eat on christmas morning
                                                                  • Yes No a inch individual, it's flavor lies somewhere between french toast and bread pudding, taken over the top
                                                                  • Yes No
                                                                  • Yes No 8 egg
                                                                  • Yes No 2 cup 1% milk
                                                                  • Yes No 1/3 cup dark brown sugar
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 2 lb grain, 1/4″ crosswise
                                                                  • Yes No 3 1 1/4 lb medium firm apples
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 2 tbsp agave syrup
                                                                  • Yes No 2 tbsp 1% milk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • After you layer the ingredients into a baking dish, the unbaked strata can sit in the fridge for up to 24 hours, ready to pop into the oven about an hour before your guests arrive. And so, there is no need to scramble while you have company, doing that harried short-order cook routine that most egg dishes require. Simply remove your beautiful casserole from the oven, slice, and serve to your appreciative and impressed audience.
                                                                  • Lightly butter or oil a 9x13-inch casserole dish. In a medium mixing bowl, whisk the eggs thoroughly. Whisk in the milk, sugar, vanilla, cinnamon and nutmeg until thoroughly combined.
                                                                  • Cut the crusts off the bread slices, cutting each slice into a rectangular shape. Layer half of the bread slices in the bottom of the baking pan. Layer all of the apple slices on top of the bread. Top apple layer with the other half of the bread slices.
                                                                  • For the glaze, warm all of the ingredients together in the microwave or on the stovetop until quite soft. (I microwaved mine for 45 seconds.) Whisk thoroughly in a fork, then drizzle over the warm strata. Dust lightly with cinnamon.
                                                                  • Let the strata stand for 10 minutes to firm up, then serve with maple syrup and fresh fruit.
                                                                  Cuisine:YesNofrench
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    dust

                                                                  We left the soup chunky with a clear broth, but you could easily purée it to create a smooth soup. Just don't skip the avocado mixture, as it makes a refreshing contrast to the beans and spice.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 cup vegetable broth
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 2 4 oz jarred pimiento
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 orange
                                                                  • Yes No 1/2 english cucumber
                                                                  • Yes No 1/4 cup crumbled cotija cheese
                                                                  • Heat oil in a large pot over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add broth, beans, pimientos, seasonings, and hot sauce and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes.
                                                                  • Mix avocado, lime juice, orange, and cucumber in a medium bowl. Divide soup among bowls; top with avocado mixture and a sprinkle of cheese.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4(serving size: 2 cups)
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Honey and lemon zest flavor this tart made with ricotta cheese. A crisp crust and crunchy almond topping sandwich the creamy filling. What to buy: Store-bought ricotta works fine in this recipe, or you could make your own. Special equipment: You will need a 9-inch round tart pan with a removable bottom to make this dessert. Game plan: Drain the ricotta of excess moisture by placing it in a fine-mesh strainer set over a bowl. Cover with plastic wrap, weigh the cheese down with a heavy object, and refrigerate overnight.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 lb ricotta cheese, overnight
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup clover honey
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/3 cup sliced almond
                                                                    For the crust:
                                                                  • Place the the melted butter, sugar, zest, and salt in a large bowl and stir until combined. Add the flour and stir just until a soft dough forms, about 1 minute.
                                                                  • Evenly arrange small pieces of the dough over the bottom of a 9-inch round tart pan with a removable bottom. Using a measuring cup or your fingers, press the dough to form an even layer over the bottom and up the sides of the pan, flouring the cup or your fingers as needed.
                                                                  • Cover the tart shell with plastic wrap and refrigerate for 30 minutes.
                                                                  • Meanwhile, heat the oven to 350°F and arrange a rack in the middle.
                                                                  • When the shell is chilled, prick it all over with a fork and place it on a baking sheet. Bake until golden brown all over, about 20 to 25 minutes. Meanwhile, prepare the filling.
                                                                    For the filling:
                                                                  • Place the drained ricotta, eggs, honey, zest, and cinnamon in the bowl of a food processor fitted with a blade attachment. Process, stopping and scraping down the sides of the bowl often with a rubber spatula, until the mixture is smooth and combined, about 1 minute.
                                                                  • Spread the filling in the warm tart shell and evenly sprinkle the almonds over top. Bake until the center of the tart is just set, about 25 to 30 minutes. Cool completely on a rack before serving.
                                                                  Yields: 8servings
                                                                  • Active Time: 1 hour 40 minutes
                                                                  • Total Time: 9 hours 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Apple Crisp
                                                                   60 m

                                                                  Be sure to serve this wonderful recipe warm topped with Caramel Rum Sauce and a good quality ice cream like homemade Royal Crown Vanilla.

                                                                  Ingredients
                                                                  • Yes No 5 tart apple
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 3/4 long cup cooking oats
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup apple cider
                                                                  • Preheat oven to 375F. Grease a 9" x 9" pan. Put half of the apples in pan. Blend together remaining ingredients, except juice. Crumble half the sugar mixture over the apples. Cover with remaining apples and sugar mixture. Pour juice over top. Bake 35 minutes. Serve warm topped with Caramel Rum Sauce and a good quality ice cream like homemade Royal Crown Vanilla.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min.; Bake: 1 hr., 10 min.; Cook: 10 min. Capture the flavor of Buffalo chicken wings without all the fat by stuffing these potatoes with a mixture of lean grilled chicken, Buffalo-style hot sauce, and reduced-fat cheese.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz baking potato
                                                                  • Yes No 1 cup 2% reduced fat cheddar cheese
                                                                  • Yes No 3/4 cup light sour cream
                                                                  • Yes No 1 tbsp buffalo style hot sauce
                                                                  • Yes No 1 24 oz grilled chicken breast strips
                                                                  • Yes No 1/4 cup buffalo style hot sauce
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3/4 tsp chili powder
                                                                  • Yes No toppings, green onions, light sour cream, hot sauce, cheddar cheese
                                                                  • Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.
                                                                  • Bake at 425° for 1 hour or until potatoes are tender.
                                                                  • Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 3/4 cup cheese, 3/4 cup sour cream, and 1 tablespoon hot sauce.
                                                                  • Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup cheese. Return potatoes to baking sheet, and bake at 425° for 5 to 10 minutes or until Cheddar cheese is melted.
                                                                  • Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.
                                                                  • Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.
                                                                  • Natalie's tip: Using light products in this dish makes it a more healthful meal. Your family will never taste the difference.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Although 16 cups seems like a large amount of chard, it will cook down. Three simple ingredients--crushed red pepper, garlic, and fresh lemon juice--round out the flavor.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 16 cup swiss chard
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Heat oil in a large Dutch oven over medium-high heat. Add chard; saute 1 minute or until slightly wilted. Stir in pepper and garlic. Cover and cook 4 minutes or until tender, stirring occasionally. Uncover and cook 3 minutes or until liquid evaporates. Stir in juice and salt.
                                                                  Yields: 6servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A superior steak for grilling needs to be an inch or more thick to provide the right combination of seared surface and juicy interior. Keep the smaller, more tender tip of the steak angled away from the hottest part of the fire to prevent it from cooking too quickly. To test for doneness, cut into the steak with the tip of a knife and peek, or insert an instant-read thermometer into the side of the steak--medium rare will register 145°. If you have a large enough grill, start grilling the potatoes with the steak so everything will be done at the same time. Otherwise, tent the beef with foil to keep it warm.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb, 1 1/2 inch thick porterhouse steak
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 1 1/2 lb medium baking potato
                                                                  • Yes No 2 1 1/2 lb medium sweet potato
                                                                  • To prepare steak, coat porterhouse steak with Worcestershire. Cover and marinate steak in refrigerator 30 minutes, turning occasionally.
                                                                  • Prepare grill with one side on medium heat and one side on high heat.
                                                                  • Remove steak from Worcestershire; discard Worcestershire. Sprinkle steak with 1 teaspoon salt and 1 teaspoon pepper; let stand at room temperature 15 minutes. Place steak on grill rack coated with cooking spray over high heat; grill 3 minutes on each side. Turn steak and place over medium heat; grill 3 minutes on each side or until desired degree of doneness. Place steak on a platter. Rub butter over top of steak; let stand 10 minutes.
                                                                  • To prepare fries, combine 1 teaspoon salt, paprika, 1 teaspoon pepper, garlic powder, onion powder, and chili powder. Combine oil and potatoes in a large bowl, tossing to coat. Sprinkle potatoes with paprika mixture; toss gently to coat.
                                                                  • Place potatoes on grill rack coated with cooking spray over medium heat; grill 18 minutes or until sweet potatoes are tender, turning occasionally. Remove sweet potatoes; keep warm. Grill baking potatoes an additional 6 minutes or until tender.
                                                                  Yields: 6servings (serving size: 3 ounces beef and 8 fries)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 8 slice lean bacon
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 8 crumpets
                                                                  • Yes No 1 red chili pepper
                                                                  • Yes No maple syrup
                                                                  • In a large, nonstick skillet, cook the bacon slices over moderate heat until they are crisp, about 3 minutes per side. Transfer the bacon to a plate.
                                                                  • In a medium bowl, beat the eggs with the egg yolks and season with salt and pepper. Add the butter to the skillet and melt it in the bacon fat. Dip the crumpets in the beaten eggs and let soak for a few seconds. Add 4 of the crumpets to the skillet and cook over moderately high heat until golden brown, about 2 minutes per side. Dip and cook the remaining crumpets. Transfer the crumpets and bacon to plates. Sprinkle with the minced chile and pass the maple syrup at the table.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mince

                                                                  This Czech peach mousse recipe -- broskvovi krem -- is made with fresh fruit. It's a delightful, slightly sweet dessert that can be served chilled or frozen. Serve with peach marmalade, if desired. Here's a larger picture of peach mousse. Makes 6 servings of Czech Peach Mousse - Broskvovi Krem

                                                                  Ingredients
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 10 medium peach
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 tbsp gelatin
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • In a large saucepan, place sugar, sprinkle it with 6 tablespoons of the wine and bring to a boil. Add peaches. Cook for about 20 minutes or until fruit has broken down into pulp. You can strain the pulp through a sieve, but I don't. Cool. Add egg white to peach pulp and beat to a thick foam. Heat remaining wine with gelatin until it has dissolved. Add to fruit mixture, blending thoroughly. Cool and then fold in whipped cream. Pour into individual molds or one large mold that has been rinsed with cold water and refrigerate until set, about 3 hours. When ready to serve, dip bottom of mold briefly (about 5 seconds) into very warm water and turn out on serving dishes or platter. Serve with peach maramalade, if desired.
                                                                  Cuisine:YesNoczech
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  Georgia Pecan Pie
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1/2 cup dark corn syrup
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 1/4 cup pecan halves
                                                                  • MAKE THE PASTRY In a food processor, pulse the flour with the salt and sugar. Add the butter and pulse several times until it's the size of small peas. Sprinkle on the ice water and pulse just until the crumbs are evenly moistened. Turn the pastry onto a work surface and gather it into a ball. Flatten into a disk, wrap in plastic and refrigerate for at least 30 minutes.
                                                                  • Preheat the oven to 350°. Position a rack in the bottom third of the oven. On a lightly floured surface, roll out the pastry to a 13-inch round. Ease the pastry into a 9-inch glass pie plate and trim the overhang to 1/2 inch. Fold the overhang under itself and crimp decoratively. Refrigerate until firm.
                                                                  • MAKE THE FILLING In a medium bowl, whisk the eggs with the sugar and salt. Whisk in the light and dark corn syrups, butter and vanilla until combined. Stir in the pecans. Pour the filling into the pie shell and arrange the pecans in a decorative pattern. Cover the rim of the pie with foil strips and bake the pie for 50 minutes, or until the crust is golden and the filling is puffed but still slightly jiggly. Remove the foil strips and let the pie cool completely before serving.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 19-inch pie
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This no-cook recipe for Bulgarian chilled watermelon soup can be creamed with buttermilk or Bulgarian yogurt and is refreshing on a hot day. Makes 6 servings of Bulgarian Chilled Watermelon Soup

                                                                  Ingredients
                                                                  • Yes No 6 cup watermelon juice made from ripe seedless watermelon
                                                                  • Yes No 1 3/4 cup bulgarian style plain yogurt
                                                                  • Yes No 1 tbsp gin
                                                                  • Yes No 1/2 tsp rose water
                                                                  • Yes No salt
                                                                  • Yes No mint
                                                                  • Combine watermelon juice, buttermilk or yogurt, rose water, and salt until smooth. Chill for several hours. Ladle soup into chilled bowls or iced-tea glasses and garnish with melon balls and chopped or sprigged mint, if desired.
                                                                  Cuisine:YesNobulgarian
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp active dry yeast
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 3/4 cup vegetable shortening
                                                                  • Yes No 4 tsp maldon salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Preheat the oven to 350° and line 3 baking sheets with parchment paper. In the bowl of a standing electric mixer fitted with the dough hook, combine the water, yeast and 2 tablespoons of the flour and let stand until foamy, about 5 minutes. Add the remaining 3 cups of flour along with the shortening, salt and pepper and knead at medium speed until the dough is smooth and elastic, 7 to 8 minutes. Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
                                                                  • Turn the dough out onto an unfloured work surface and divide it into fourths. Cut each quarter into 8 pieces. Roll each piece into a 9-by-1/2-inch rope. Using a knife, trim the breadsticks to 8 inches; arrange on the baking sheets and bake for about 45 minutes, until golden and firm, shifting the pans halfway through baking. Transfer the breadsticks to racks and let cool before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 32breadsticks
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 3/4 lb ground lamb
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 8 cup salad greens
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1 small cucumber
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1/3 cup pitted black olive
                                                                  • Yes No 1/3 cup crumbled feta cheese
                                                                  • Preheat gas grill to medium-high. In a small bowl, whisk together olive oil, lemon juice, 1/2 tsp. salt and 1/2 tsp. garlic powder.
                                                                  • Combine lamb, allspice and remaining garlic powder and salt in a medium bowl and mix to incorporate. Form into 8 1/2-inch-thick patties. Grill patties, turning once, until an instant-read thermometer reads 160ºF, 5 to 7 minutes total.
                                                                  • Place chickpeas, greens, cherry tomatoes, cucumber, red onion, olives and feta, if desired, in a large bowl. Toss with dressing. Divide among 4 dinner plates. Top each portion with 2 lamb patties.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix

                                                                  Fried eggs on tortillas with tomato sauce.

                                                                  Ingredients
                                                                  • Yes No 1 14 to 15 oz fire roasted tomatoes
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2/3 cup chopped white onion
                                                                  • Yes No 4 tbsp vegetable oil
                                                                  • Yes No 8 large egg
                                                                  • Yes No 8 6 to 7 inch corn tortilla
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Preheat oven to 200°F.
                                                                  • To make sauce, combine tomatoes, including juice, chile, garlic, salt and sugar in a blender and blend until smooth.
                                                                  • Heat vegetable oil in a 2-quart heavy saucepan over medium heat until it shimmers. Add onion and cook, stirring, until translucent, about 4 minutes. Add pureed tomato mixture and bring to a boil. Reduce the heat to medium-low, and simmer the sauce until lightly thickened, about 10 minutes.
                                                                  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Gently break 4 eggs into skillet and cook, covered, 3 minutes, or to desired doneness. Season eggs with salt and pepper. Fry tortillas (see below) while eggs are cooking, then transfer 2 tortillas to a plate and top with 2 eggs. Keep warm in oven while making more eggs (and frying more tortillas) in same manner, adding oil as needed.
                                                                  • While eggs are cooking, heat 2 tablespoons oil in a small nonstick skillet over moderate heat until hot but not smoking. Cook tortillas one at a time in oil, turning with tongs when tortilla starts to blister but is still soft, about 10 seconds on each side, (do not let them become brown or crisp). Blot tortillas on paper towels as fried and stack to keep warm.
                                                                  • Sprinkle eggs with cilantro before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  No TV dinner or other midcentury American meal would be complete without the addition of peas and carrots. Made sweet with shallots and butter, and livened up with a bit of parsley, this is a side dish worth reviving. This recipe was featured as part of our DIY TV

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 7 3 cup medium carrot
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 lb frozen baby peas
                                                                  • Yes No 1 tbsp minced flat leaf parsley
                                                                  • Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and shallots, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes.
                                                                  • Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes.
                                                                  • Add peas and cook until heated through, about 3 minutes. Remove from heat, stir in parsley, season with salt and freshly ground pepper, and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Serve this classic coleslaw from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" alongside their Barbecued Pork Sandwich for a satisfying lunch. Photo credit: Quentin Bacon

                                                                  Ingredients
                                                                  • Yes No 1/2 head white cabbage
                                                                  • Yes No 1/4 cup grated carrot
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Yes No 1/4 small onion
                                                                  • Yes No 1/4 cup white vinegar
                                                                  • Yes No 1 tbsp olive oil mayonnaise
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 cup canola oil
                                                                  • In a large bowl, toss together cabbage, carrot, parsley, and caraway seeds.
                                                                  • Place onion, vinegar, mayonnaise, salt, sugar, and pepper in the bowl of a food processor and process until well combined. With the motor running, drizzle in canola oil and process until fully combined.
                                                                  • Transfer mayonnaise mixture to bowl with cabbage mixture; toss until well combined. Cover bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 3 days before serving.
                                                                  Yields: 5cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  In our quest for an intensely flavored pie, we've poured a thick, creamy bittersweet chocolate custard into an almond-scented cookie-crumb crust, then topped it all with a generous pile of whipped cream.

                                                                  Ingredients
                                                                  • Yes No 32 1 1/3 cup chocolate wafer cookies
                                                                  • Yes No 1/3 cup slivered almond
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 3 1/4 cup milk
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 oz bittersweet chocolate
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Preheat oven to 350°. In a food processor, pulse cookies until finely ground. Transfer to a medium bowl; set aside. To processor, add almonds and 3 tbsp. sugar and pulse until almonds have texture of coarse meal (be careful not to grind them into nut butter). Add ground nuts to cookies and stir in 6 tbsp. melted butter. Press into bottom and sides of a 9-in. deep-dish pie plate (crust should be fairly thick). Bake on center rack 15 minutes; let cool.
                                                                  • Put egg yolks in a medium bowl and beat to blend; set aside. In a medium saucepan over medium-high heat, stir together milk, 3/4 cup sugar, cornstarch, and salt. Bring to a gentle simmer, stirring constantly (mixture will begin to thicken). Reduce heat to medium.
                                                                  • Whisking constantly, pour 1/2 cup hot milk mixture into egg yolks, then pour egg-milk mixture into saucepan. Bring to a simmer (about 190° on an instant-read thermometer), stirring constantly with a wooden spoon (it will thicken noticeably). Remove from heat and stir in chocolate, vanilla, and 2 tbsp. butter.
                                                                  • Pour chocolate filling into a medium metal bowl, then set bowl in a larger bowl of ice and cold water and let cool 5 minutes, stirring constantly, until filling reaches room temperature. Pour filling into prepared crust and cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming). Chill until cold, at least 3 hours and up to 1 day.
                                                                  • Just before serving, combine cream and remaining 1 tbsp. sugar in a chilled bowl. With an electric mixer on high speed, beat cream until medium peaks form. Spread whipped cream in a thick dome over chocolate filling. Grate chocolate over pie.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    nabisco
                                                                    Brands:
                                                                  • Yes No
                                                                    Nabisco

                                                                  Just right for sharing, this rich, creamy dip is always a hit.

                                                                  Ingredients
                                                                  • Yes No 3 dried porcini mushroom
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 8 thick cut slice bacon
                                                                  • Yes No 2 small leeks, white and pale green parts only, thinly sliced crosswise
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 lb shiitake mushroom
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tsp diced thyme
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 2 16 oz cup sour cream
                                                                  • Yes No 3 tbsp sliced scallion
                                                                  • Yes No waffle chips
                                                                  • In a small bowl, soak porcini in the boiling water until soft, about 20 minutes. Working over the bowl, lift out porcini, and squeeze out liquid. Coarsely chop porcini. Pour liquid through a fine sieve into another bowl, and reserve.
                                                                  • Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Pour off rendered bacon fat, reserving 1/4 cup. Wipe skillet clean. Coarsely chop bacon.
                                                                  • Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until trans-lucent, about 2 minutes. Add fresh mushrooms and porcini, then the salt and pepper. Raise heat to high; cook, stirring, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Transfer to a plate; let cool.
                                                                  • With an electric mixer, whisk cream cheese in a medium bowl until smooth. Gradually add sour cream; whisk until smooth. By hand, stir in mushrooms, three-quarters of the bacon, scallions, and 2 tablespoons porcini liquid. If necessary, add more porcini liquid to reach desired consistency.
                                                                  • Garnish dip with scallions and remaining bacon. If desired, cook sliced mushrooms in remaining tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Serve with waffle chips if desired.
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No a shoulder of pork, neck end
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 tsp 2 teaspoons smoked paprika
                                                                  • Yes No a of fresh mint
                                                                  • Yes No 2 red chili pepper
                                                                  • Yes No 6 tbsp 6 tablespoons olive oil
                                                                  • Yes No 3 tbsp 3 tablespoons red wine vinegar
                                                                  • Yes No a white cabbage
                                                                  • Yes No onion
                                                                  • Yes No 3 carrots
                                                                  • Yes No 2 large spring cabbage
                                                                  • Yes No 3 crunchy apples
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp 2 tablespoons mayonnaise
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No cayenne pepper
                                                                  • Yes No 5 tbsp 4–5 tablespoons red wine vinegar
                                                                  • Slow-roasting a whole ‘hog’ is a big deal in the South, and roadside restaurants will use that pork in all sorts of delicious ways. I’ve made a deconstructed version of a roadside restaurant meal here by roasting half a shoulder of pork, dressing it with fresh flavours and serving it with my take on their traditional coleslaw. I wasn’t really into all the added sugar so I swapped it for slices of apple, which works brilliantly and serves the same purpose, but in a much fresher way. Put these things together on a plate and throw in a few hush puppies like they do in Georgia and you’ve got yourself a proper Southern-style meal.Preheat your oven to full whack. Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with salt, pepper and paprika. Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3. Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily. Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- And medium-sized pieces. Cover with foil until needed.To make your coleslaw, finely slice your veg and apples or use a food processor or box grater. Put them into a large bowl and season with a pinch of salt and pepper. Add your mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Have a taste; it should be fresh and lovely, so season and put it to one side while you dress your meat.Pick your mint leaves and finely chop them on a large board. Deseed and finely chop your chilli on the same board as your mint. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to your tray of pulled pork and mix it all together. Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.Wine suggestion:Italian red – a Rosso di Montalcino from TuscanyFind out more about Jamie’s American Road Trip tv show and Jamie’s America Book
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    finish
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick

                                                                  These little cookies showcase a perfect pairing of peanut butter and chocolate.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 cup peanut butter
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
                                                                  • Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
                                                                  Yields: 36
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  For a more sophisticated variation, beat the eggs together with fresh minced herbs and rub the bread with a little roasted garlic before you start. This recipe was featured as part of our Easy Hot Breakfasts in 15 Minutes.

                                                                  Ingredients
                                                                  • Yes No 2 slice bread
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Cut or tear a 2-inch hole out of the center of each slice of bread.
                                                                  • Melt the butter in a large nonstick frying pan over medium heat until foaming. Add the bread slices. Crack an egg into each bread hole, season with salt and pepper, and cook until the bottoms are golden brown, about 3 to 4 minutes. Using a flat spatula, flip and cook until the second side is golden brown, about 3 minutes more for runny yolks. Serve immediately.
                                                                  Yields: 2servings
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1/4 cup sweetened dried cranberry
                                                                  • Yes No 1/4 cup coarsely chopped salted and roasted pistachio
                                                                  • Yes No waxed paper
                                                                  • Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, cranberries, and pistachios, stirring just until dry ingredients are moistened.
                                                                  • Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
                                                                  • Bake at 450° for 13 to 15 minutes or until golden.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 6 sprigs of fresh rosemary
                                                                  • Yes No butter
                                                                  • Yes No 15 fresh sage leaves
                                                                  • Yes No 2 sprigs of fresh thyme
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No french
                                                                  • Yes No 12 cloves of garlic, unpeeled
                                                                  • Yes No 2 carrots
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 leek
                                                                  • Yes No olive oil
                                                                  • Yes No 2 wineglasses of white wine
                                                                  • Many people have a real affection for lamb shanks, thinking of them as a bit of a treat. I’ve cooked them for years and really love this particular style of baking them because it’s so easy and comforting – almost like wrapping up a jacket potato to put on the bonfire. By using simple root veg and a flavoured butter, and by tightly squeezing the tinfoil around each shank, the most is made of the flavour of the meat without having to cover it in spices or tomatoes or anything like that. It’s very easy to prep the shanks for this dish and I think they look cool enough to be a lovely main course for a dinner party.The shanks should be eaten with all the veggies and any buttery juices. They’re really good served with creamy mashed potato and steamed greens to contrast with the roasting stickiness of the lamb.Preheat your oven to 180ºC/350ºF/gas 4. Pick the leaves off 2 sprigs of rosemary, whiz them with the butter, most of the sage and the thyme in a food processor and season with salt and pepper. Using a small knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards. You want to create a hole big enough to put your finger in, making a sort of pocket. Do this to all the shanks and divide the flavoured butter between them, pushing it into the pockets. This will give a wonderful flavour to the heart of the shanks.Tear off four arm-length pieces of tinfoil and fold each in half to give you four A3-sized pieces of foil. Divide the garlic and veg between them, making a pile in the middle of each square. Rub the lamb shanks with olive oil and season with salt and pepper, then put one on top of each pile of veg and a sprig of rosemary and a few sage leaves on top of that. Carefully pull up the sides of the foil around the shank and pour a swig of wine into each. Gather the foil around the bone, pinching it together tightly. Any excess foil can be torn or cut off with scissors. Repeat for all 4 shanks, then place the foil parcels on a baking tray with the bones facing up. Put in the preheated oven for 2½ hours or until the meat is as tender as can be. Serve the parcels in the middle of the table so that your guests can open them up themselves.• from Cook With Jamie
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    foil

                                                                  This pasta dish is springtime on a plate. Fat asparagus spears are peeled lengthwise into thin ribbons that twist nicely around the fettuccine. Toss the asparagus-fettuccine mixture in a basil-parsley pesto, then top it with seared baby artichokes. This dish was featured as part of our Recipes for Spring Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 cup packed basil
                                                                  • Yes No 1/4 cup packed flat leaf parsley
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup finely grated parmesan cheese
                                                                  • Yes No 1/2 medium lemon
                                                                  • Yes No 4 12 oz baby artichoke
                                                                  • Yes No 8 thick, 8 oz asparagus spears
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 10 oz linguine
                                                                  • Yes No parmesan cheese
                                                                    For the pesto:
                                                                  • Place the pine nuts in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 20 seconds. Scrape down the sides of the bowl using a rubber spatula. Add the measured salt and pepper, garlic, basil, and parsley; process until puréed, about 15 seconds; and scrape down the sides of the bowl.
                                                                  • With the processor running, slowly add the oil in a thin stream until incorporated. Add the Parmesan and pulse a few times to incorporate. Taste and season with additional salt and pepper as needed; set aside.
                                                                    For the pasta:
                                                                  • Bring a large pot of heavily salted water to a boil over high heat.
                                                                  • Squeeze the juice from the lemon half into a medium, nonreactive bowl and fill the bowl halfway with cold water; set aside.
                                                                  • Working with 1 artichoke at a time, cut off the leafy top third with a serrated knife. Pull off the dark outer leaves one by one to reveal the tender yellow inner leaves. Trim the stem bottom. Cut around the outside of the artichoke with a paring knife to remove the remaining tough leaf base. Using a vegetable peeler, shave the dark green skin from the stem, smoothing the edges where the leaves were attached. Cut the artichoke in half lengthwise through the leaves and stem. Using a small spoon, gently scoop out the tough purple choke and the fuzz found between the leaves and stem; discard. Cut each artichoke half lengthwise in half again and place in the reserved lemon water. Repeat with the remaining artichokes.
                                                                  • Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
                                                                  • Remove the artichoke quarters from the lemon water, drop them into the boiling salted water, and cook until just tender, about 3 to 4 minutes. Using a slotted spoon or spider, transfer the artichokes to the prepared ice water bath to cool. Keep the pot of water at a boil for the asparagus. Transfer the artichokes from the water bath to a cutting board and pat dry between towels (the drier the better). Set the artichokes aside; reserve the ice water bath.
                                                                  • Add the asparagus to the boiling water and blanch until crisp-tender, about 30 seconds. Using a spider or tongs, transfer the asparagus to the reserved ice water bath to cool. Keep the pot of water at a boil for the pasta. Transfer the asparagus from the water bath to a cutting board and pat dry between towels. Using a vegetable peeler, shave each asparagus spear lengthwise into thin strips, then cut the strips in half crosswise. (If you have trouble peeling the last portion of the asparagus, prop the spear on the flat handle of a spatula or spoon for better leverage and continue peeling.) Place the asparagus strips in a medium bowl, along with the tops of the spears; set aside.
                                                                  • Heat the oil in a large frying pan over medium-high heat until shimmering. Add the artichokes and sear on all sides, about 5 minutes total. Transfer to a paper-towel-lined plate and season with salt and pepper. Remove the pan from heat, pour off and discard the excess oil, and set the pan aside.
                                                                  • Add the pasta to the boiling water and cook until al dente, about 7 minutes. Reserve 1 1/2 cups of the pasta water, then drain the pasta.
                                                                  • Immediately return the frying pan to medium-high heat; add the reserved pesto, 3/4 cup of the reserved pasta cooking water, and the asparagus strips; stir to combine; and quickly bring to a simmer. Add the cooked pasta and toss to combine, cooking to reduce the liquid or adding more reserved pasta water as needed to reach the desired sauce consistency. Taste and season with additional salt and pepper as needed.
                                                                  • Immediately divide among 4 warm bowls and top each bowl with 4 artichoke quarters and some pepper. Serve with grated Parmesan.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Active Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper

                                                                  Scroll down to see more chicken wing recipes.

                                                                  Ingredients
                                                                  • Yes No 16 chicken wings
                                                                  • Yes No 2 tbsp prepared mustard
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 3/4 cup tomato ketchup
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp Tabasco® Brand Pepper Sauce
                                                                  • Wash chicken wings and pat dry. Cut off and discard chicken wing tips; cut each wing in half at the joint. Preheat broiler and oil broiler pan. Line inside of broiler pan with foil to catch drips. Arrange chicken wings on broiler pan. Combine remaining ingredients; blending well. Remove about 1/3 cup of the sauce and refrigerate until serving time. Set aside remaining sauce for basting. Broil chicken wings about 6 inches from heat for 15 minutes, turning frequently to keep them from burning. Brush wings with sauce; turn and brush the other side. Continue broiling and basting for 10 to 15 minutes longer, removing smaller, flatter pieces earlier as needed. Serves 4. More Chicken Wings Taco Chicken Wings Spicy Glazed Chicken Wings Buffalo Chicken Wings Bourbon Chicken Wings Barbecued Chicken Wings Linda's Crockpot Chicken Wings Sharon's Spicy Hot Wings Slow Cooker Chicken Wings Teriyaki Chicken Wings Recipe Chicken Wing Recipe Index Dips and Spreads Party Snacks More Appetizers Crockpot Appetizers Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 lb assorted mushrooms
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1 lb asparagus, ends
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tbsp honey
                                                                  • In a large skillet, heat 2 teaspoons oil over medium-high and cook one-third the mushrooms, stirring occasionally, until golden brown, about 4 minutes. Season with salt and pepper and transfer to a large bowl. Repeat with more oil and remaining mushrooms. Add 2 teaspoons oil to skillet and cook asparagus, stirring occasionally, until crisp-tender, about 4 minutes. Season with salt and pepper and add to mushrooms. Add 1 teaspoon oil to skillet and cook shallot until translucent, 3 minutes. Add vinegar and mustard and stir to combine. Add broth and cook, scraping up any browned bits with a wooden spoon, until slightly thickened, about 1 minute. Stir in honey, then pour over vegetables. Toss to combine and transfer to a serving dish. Serve warm or at room temperature (toss before serving).
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Set these drinks out on a tray so guests can help themselves to this cola spiked with rum, vanilla, and orange.

                                                                  Ingredients
                                                                  • Yes No small ice cube
                                                                  • Yes No 3 cup cola
                                                                  • Yes No 1 cup dark rum
                                                                  • Yes No 3/4 tsp pure vanilla extract
                                                                  • Yes No 6 orange
                                                                  • For each drink, fill a glass 3/4 full with ice. Add 1/2 cup cola, 3 tablespoons rum, and 1/8 teaspoon vanilla. Squeeze orange or kumquats into drink, and stir.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir

                                                                  This simple and satisfying risotto was inspired by a dish from Wanda and Giovanna Tornabene's famed restaurant, Gangivecchio, in Sicily. You can substitute bacon and most types of winter squash (like delicata) for the ingredients used here.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb pancetta
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No one 1 1/2 lb butternut squash
                                                                  • Yes No 8 sage
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 5 1/2 cup chicken stock
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 1/2 19 oz cup arborio rice
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl. Add 1 tablespoon of the olive oil to the fat in the skillet. Add the squash and cook over moderately high heat, stirring occasionally, until tender, about 8 minutes. Add the sage, season with salt and pepper and cook until aromatic, about 1 minute longer. Transfer the squash to the bowl with the pancetta.
                                                                  • In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
                                                                  • In a large saucepan, melt 3 tablespoons of the butter in the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until absorbed. Add 1/2 cup of the hot stock and cook, stirring, until absorbed. Continue adding the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy, about 20 minutes.
                                                                  • Stir the remaining 1 tablespoon of butter and the 1/2 cup of Parmesan into the risotto. Gently fold in the squash and pancetta. Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 4 cup orange juice
                                                                  • Yes No 1 cup lime juice
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup grenadine
                                                                  • Yes No 4 tsp orange flower water
                                                                  • Yes No 20 slice lime
                                                                  • Combine first 6 ingredients in a pitcher, stirring until sugar dissolves. Chill. Serve over ice; garnish with lime slices, if desired.
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 cup minced flat leaf parsley
                                                                  • Yes No 1/4 cup minced mint
                                                                  • Yes No 1 kirby cucumber
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No kosher salt
                                                                  • In a large saucepan of boiling salted water, cook the fregola until al dente, 10 minutes. Drain; spread on a plate to cool.
                                                                  • In a medium bowl, whisk the olive oil with the lemon juice. Add the minced parsley and mint, the cucumber and garlic and toss. Add the fregola and tomatoes and toss again. Season with salt and serve at room temperature.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve

                                                                  Alfajores are unusual and delicious sandwich cookies, made of two shortbread-like cookies and a dulce de leche filling. Alfajores make perfect gifts - they are easy to decorate, and keep well enough to send in the mail. Make them extra special with homemade dulce de leche.

                                                                  Ingredients
                                                                  • Yes No 1 almond shortbread alfajores
                                                                  • Yes No 1 dulce de leche
                                                                  • Yes No 1 royal icing
                                                                  • Yes No food coloring
                                                                  • Yes No decorating bags and tips
                                                                  • Prepare the cookies ( almond shortbread alfajores, or maple shortbread alfajores ) and the dulce de leche (or use purchased dulce de leche). Prepare the royal icing. (recipe here ). Separate half of the cookies, and place them on a flat surface. Divide the icing into 3 bowls. Tint one bowl of icing red, one green, and leave the last bowl of icing white. Fill a piping bag with red icing, another with green, and one with white icing. Decorate the separated cookies as desired (leave other half of the cookies undecorated). Let icing harden enough to handle the cookies. Place a teaspoon or so of dulce de leche on the bottom of one of the undecorated cookies, then press a decorated cookie on top, to make a sandwich. Repeat with remaining cookies. Store cookies in an airtight container.
                                                                  • Prep Time: 2 hours
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    decorate

                                                                  Butterflying the pork tenderloin reduces the cooking time and the simple rub of fennel seeds, coriander, Worcestershire sauce, and minced garlic adds aromatic spice. Don't worry if some of the rub stays in the pan after cooking-those tasty bits pan sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp fennel seed
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 6 tbsp fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 2 tsp olive oil
                                                                  • Place fennel and coriander in a spice or coffee grinder; process until coarsely ground. Place spice mixture in a blender or food processor. Add 2 tablespoons broth, Worcestershire sauce, garlic, salt, and pepper; process until well-blended.
                                                                  • Slice the pork tenderloin horizontally into 2 equal pieces. Slice each piece of pork lengthwise, cutting to, but not through, other side; open flat. Rub spice mixture over pork.
                                                                  • Heat olive oil in a large nonstick skillet over medium heat. Add pork; cook 5 minutes on each side or until done. Remove pork from pan; keep warm. Add 1/4 cup broth to pan, and cook until liquid almost evaporates, scraping the pan to loosen browned bits. Pour over pork.
                                                                  Yields: 4servings (serving size: 3 ounces pork with pan juices)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour

                                                                  No other holiday recipe is quite as popular or as simple to make as a ham. This is the smoky, salty, sweet, savory dish that can grace the holiday table, satisfy late-night munchies, or be stuffed into a day-after sandwich. What to buy: Order a smoked, ready-to-eat or fully cooked, bone-in ham from a butcher. Since the ham is center stage, make sure it’s of the highest quality. Game plan: If you choose, cook a smaller (9- to 10-pound) half ham. Stud it with fewer cloves and cook it for less time, about 2 hours total. This recipe was featured as part of our story on The Last Kodachrome Christmas.

                                                                  Ingredients
                                                                  • Yes No 1 15 lb bone in smoked ham
                                                                  • Yes No 1 1/2 tsp cloves, whole
                                                                  • Yes No 1 1/2 cup apple cider
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 sage
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 20 dried medjool dates, pitted
                                                                  • Yes No 4 medium yellow onion
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No pinch salt
                                                                    For the ham:
                                                                  • Bring the ham up to room temperature: Place it in a large container with the packaging intact. Pour hot tap water over the ham to cover it and let soak for 30 minutes. (If you do not have a large enough container, use the sink.)
                                                                  • Meanwhile, heat the oven to 325°F and arrange a rack in the bottom third.
                                                                  • Remove the ham from the water and packaging. Place in a large roasting pan and stud all over with cloves about 1 inch apart. Pour the apple cider or juice and bourbon over the ham; place the herbs in the pan. Cover the pan with foil and cook for 30 minutes. Baste the ham, cover, and continue to cook for another 30 minutes. Baste again, spread the dates and onions around the ham, and drizzle with the olive oil. Cover and continue to cook, basting every 30 minutes and checking the pan to make sure it’s not burning (if the bottom of the pan starts to dry up, add about 1/2 cup water), until a thermometer inserted into the thickest part of the ham registers between 130°F and 135°F, about 2 3/4 hours more. Meanwhile, make the glaze.
                                                                    For the glaze:
                                                                  • Place all ingredients in a small saucepan over medium-low heat, whisking occasionally until the butter has melted and the mixture is combined; set aside.
                                                                  • When the ham is ready, remove from the oven and increase the temperature to 425°F. Remove the foil and, using a long sharp knife, score the ham in 1-inch-wide, 1/4-inch-deep diamond patterns, moving the whole cloves as needed.
                                                                  • Brush 1/2 cup of the glaze all over the ham. When the oven has reached 425°F, bake the ham, uncovered, until the outside has darkened in color and is caramelized, about 15 minutes.
                                                                  • Using two sets of tongs, carefully transfer the ham to a serving platter. Use a slotted spoon to remove the onions and dates from the roasting pan and arrange them around the ham. Transfer 1/4 cup of the pan juices to the remaining glaze, stir to combine, and rewarm, if desired. Taste, adding 1 to 2 tablespoons more of the pan juices if you choose. Serve the glaze alongside the ham.
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond

                                                                  While roasting brings out the sweetness in carrots, this easy make-ahead side goes one step further to blend sweet and savory flavors. Large chunks of carrot are roasted with olive oil, cumin, and cinnamon and then tossed with raisins and parsley. Substitute baby carrots if you'd like.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 lb carrot
                                                                  • Yes No 1/4 cup white raisins 1 lemon
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Heat oven to 400º F. Combine the oil, garlic, sugar, cumin, salt, cinnamon, and carrots in a shallow baking pan. Roast 20 minutes or until fork-tender. Remove from oven and add the raisins, lemon juice, and parsley. Toss well. (Can be made up to 1 day ahead. Cover and refrigerate.)
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  This spicy little cake welcomes a glass of milk or cup of hot tea. The dates make this treat extremely moist and tender, so use a serrated knife to cut it.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1 cup applesauce
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup chopped pitted dates
                                                                  • Yes No 1/3 cup sliced almond
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes