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                                                                  Twisted Bread is the name of a very simple wheat bread from Switzerland. Swiss Wurzelbrot is a loaf that has been twisted two or three times around itself, giving it a bumpy shape like a tree root. Because Wurzelbrot has a long rise in the refrigerator, many of the starches are converted to sugars which caramelize when baked, creating deep, nuanced flavors. Makes 2 loaves

                                                                  Ingredients
                                                                  • Yes No 1/2 instant yeast
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 250 gram all purpose flour
                                                                  • Yes No 250 gram white whole wheat flour
                                                                  • Yes No 2 tsp malt flour
                                                                  • Yes No 330 milliliter water
                                                                  • Place dry ingredients in bowl, add water and mix until a dough forms. (If you are using active dry yeast, dissolve in 1 tablespoon water, first) Turn out onto a lightly floured board and knead for 5 to 10 minutes, adding a little more flour as needed, to keep dough from sticking to everything.
                                                                  • Update June 2008: I now recommend kneading with a stand mixer. If you want to knead by hand use wet hands so that no further flour is added.
                                                                  • Place dough into oiled casserole dish and place that in a clean plastic bag, such as a garbage bag. Twist tie the top and place in refrigerator for 12 to 24 hours.
                                                                  • Remove dish from refrigerator and allow it to reach room temperature before proceeding (1 - 2 hours). At this time, dough should be visibly risen. Update June 2008: You can let it rise for a longer period of time and make sure the dough shows growth, almost doubled or doubled in size.
                                                                  • Preheat oven to 500°F. Place an old aluminum pan on the bottom rack and your baking rack on the next level up.
                                                                  • Remove dough from bag and casserole and place on floured board, turning once to coat. Do NOT knead. Using a sharp utensil (bench knife or razor), cut into two pieces, lengthwise. Take a hold of the two ends and twist them (as if you are wringing out a towel) twice. Place on baking tray or cookie sheet lined with parchment paper.
                                                                  • To bake, place cookie sheet in oven, pull bottom rack with old pan out and pour about 2 cups of water into it. Close quickly. If you have a spray bottle with water, open oven after 3 and 6 minutes and give 10 quick squirts onto the walls of the oven. Turn oven down to 450°F after that and bake for 20 to 25 more minutes, or until internal temperature of the bread reaches at least 190°F. Remove from oven and cool for 1 hour.
                                                                  • You can bake these breads directly on an oven stone if you prefer. Preheat the stone for 1 hour. King Arthur sells pizza baking stones that work well, or you can find them at Williams Sonoma or check out other pizza stones here:
                                                                  • Variation: May be made with all white (bread) flour.
                                                                  Cuisine:YesNoswiss
                                                                  • Prep Time: 14 hours
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 14 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    king arthur
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    King Arthur
                                                                  Ingredients
                                                                  • Yes No voor 6 personen
                                                                  • Yes No bloem, om te bestuiven
                                                                  • Yes No 500 gram 500 g bladerdeeg
                                                                  • Yes No 5 kleine handappels, een mengsel van zoete en zure
                                                                  • Yes No 100 gram 100 g lichtbruine fijne tafelsuiker
                                                                  • Yes No 1 dl 1 dl calvados
                                                                  • Yes No 1 vanillestokje, in de lengte gesplitst, de zaadjes eruit geschraapt
                                                                  • Yes No 50 gram 50 g boter, in kleine blokjes gesneden
                                                                  • Dit dessert is niet alleen ontzettend lekker, het is ook uitgevonden in de buurt van de plek waar ik verbleef, en wel door de zusjes Tatin. Het verhaal gaat dat een van de zussen haar appeltaart te lang in de oven had laten staan en dat probeerde te camoufleren door hem op zijn kop te leggen. De gasten waren dolenthousiast! Ik mocht willen dat al mijn culinaire missers zo goed uitpakten. Kijk voor hoe deze taart gemaakt wordt op www.jamieoliver.com/how-to. Als je het eenmaal onder de knie hebt, is het echt doodeenvoudig.Dit recept is een basis aan de hand waarvan je hopelijk naar hartenlust gaat experimenteren met peren, kweeperen, perziken, abrikozen of een mengsel van een of meer van deze vruchten. Ik weet zeker dat de zusjes het alleen maar heel leuk zouden hebben gevonden dat mensen met hun recept aan de haal gaan. Licht, goudbruin bladerdeeg met zacht, sappig fruit is echt een verrukkelijke combinatie! Je kunt er een lepel crème fraîche of slagroom bij serveren, maar persoonlijk geef ik de voorkeur aan het contrast tussen de warme taart en een bol ijskoud roomijs, en dan met name het zalige pruimenijs met armagnac.Verhit de oven tot 190 ºC (gasovenstand 5). Bestuif een schoon werkvlak en een deegroller met bloem en rol het bladerdeeg uit tot een dikte van iets meer dan een halve centimeter. Het deeg zou nu groot genoeg moeten zijn om de ovenbestendige koekenpan waarin je de taart gaat bakken te bekleden en rondom een randje van ongeveer 5 centimeter over te houden. Leg het deeg even aan de kant. Schil de appels, snijd ze horizontaal doormidden en schep er met een theelepeltje de zaadjes en het klokhuis uit.Zet een ovenbestendige koekenpan op matig vuur en doe er de suiker,de calvados, het vanillestokje en de uitgeschraapte zaadjes in. Laat de suiker smelten en wacht tot het mengsel een lichte karamel vormt. Denk goed om dat je de karamel niet aanraakt. Hij is bloedheet en kan lelijke brandwonden veroorzaken.Leg als de karamel eenmaal lekker ruikt en er prachtig uitziet – mooi kastanjebruin van kleur – de halve appels in de pan. Roer ze voorzichtig in de karamel door elkaar en laat ze ongeveer 5 minuten bakken tot ze zacht zijn en het iets toffeeachtigs is. Doe de blokjes boter in de pan, leg er het uitgerolde deeg overheen en druk het vlug in de randjes – doe dat wel met een houten lepel of spatel, zodat je je niet brandt aan de gloeiendhete karamel.Bak de tarte Tatin 25 tot 30 minuten, of tot hij goudbruin is en er heerlijke stukjes krokante karamel onder de rand vandaan komen. Haal hem uit de oven. Om er een echte tarte Tatin van te maken moet je hem nu alleen nog storten. Dat is op zich een fluitje van een cent, maar je moet vanwege de hete karamel wel heel voorzichtig zijn. Leg een groot bord of een grote houten snijplank omgekeerd op de pan, leg er een ovenwant op om je hand te beschermen, en keer de taart in een soepele beweging om (vergeet niet dat je op www.jamieoliver.com/how-to terecht kunt voor een filmpje over hoe je dit veilig doet). Laat de taart voor het aansnijden een paar minuten afkoelen zodat de karamel een beetje stolt, en serveer er een lepel crème fraîche of een bolletje roomijs bij.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6

                                                                  Prep: 20 min., Cook: 11 min.

                                                                  Ingredients
                                                                  • Yes No 1/2 large onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No crowder peas
                                                                  • Yes No 1/2 cup crowder peas liquid
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No garnish, fresh thyme
                                                                  • Sauté onion and bell peppers in hot oil in a large skillet over medium heat 5 to 7 minutes or until tender. Stir in corn and Crowder Peas; cook 2 minutes or until thoroughly heated. Stir in 1/2 cup reserved Crowder Peas liquid, green onions, thyme, and salt; cook 1 to 2 minutes or until thoroughly heated. Garnish, if desired. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 oz dried whole wheat penne
                                                                  • Yes No 2 tbsp trans fat free margarine
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 oz smoked gouda
                                                                  • Yes No 2 oz fontina cheese
                                                                  • Yes No 1/4 cup panko bread crumb
                                                                  • Yes No 1/2 cup roasted red pepper
                                                                  • Yes No 1 tbsp plain greek low fat yogurt
                                                                  • Heat oven to 350�. Coat an 8-inch square baking dish with cooking spray; set aside.
                                                                  • Bring a large pot of water to a boil over high heat; add noodles, and cook 7 minutes or until al dente. Drain and set aside.
                                                                  • Reduce heat to medium; add margarine, and cook until margarine melts. Add flour, salt, and pepper; cook 1 to 2 minutes until flour begin to brown. Stir in milk, 1/2 cup at a time, whisking well to ensure a smooth sauce. Stir in cheeses; whisk until completely melted. Stir in cooked noodles. Transfer mixture to prepared baking dish.
                                                                  • Top noodles with breadcrumbs; bake at 350� for 20 minutes or until top begins to brown and cheese is bubbly.
                                                                  • While noodles bake, place roasted bell pepper and yogurt in a blender or food processor; process until smooth. Drizzle over squares of baked noodles and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Pungent, aromatic wild mushrooms are plentiful in the woods of Eastern Europe so they find their way into many dishes including mushroom strudel, a cross-cultural appetizer. Add a green side salad and the meatiness of mushrooms makes it a great vegetarian main course. Makes 12 appetizer slices or 4 main course servings of Mushroom Strudel View this Step By Step.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 lb assorted mushrooms
                                                                  • Yes No sea salt and pepper
                                                                  • Yes No 2 tbsp thyme, tarragon, flat leaf parsley and chives
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 1 sheet puff pastry
                                                                  • Yes No 1 large egg
                                                                  • In a large skillet, heat butter and olive oil. Add shallots and garlic and soften. Add sliced mushrooms. Season with salt and pepper and cook over low heat until tender. If juices exude, raise heat and cook until they evaporate. Stir in 3/4 of herbs and remove from heat. Spread mushrooms on a pan to dry and cool completely, about 30 minutes. When dry and cool, transfer mushrooms to a large bowl and combine with whole egg-egg yolk mixture. Move rack to middle of oven and heat to 400 degrees. Place puff pastry on a parchment-lined baking pan. Roll to remove any creases and to elongate slightly. Brush surface with egg wash and sprinkle on remaining herbs. Spread mushrooms evenly over first 3/4 of pastry, leaving a 1-inch border around edges. Flip over edge nearest to you and lay it on the top 1/4 so that puff pastry touches puff pastry, encasing mushrooms completely in a cylinder. Don't roll in pinwheel fashion as for strudel because the puff pastry in the interior will never bake and it will become gummy. Move strudel to center of baking pan and tuck in ends. Brush entire surface with egg wash. Using the back of a knife, run criss-cross pattern over strudel. If desired, add cut-out leaves, flowers and vines from a portion of the second sheet of puff pastry (frozen grocery store puff pastry typically comes two sheets to a box). Egg wash the designs. Bake until golden brown and puffed, anywhere from 15 to 30 minutes, depending on your oven. Let rest at least 2 minutes before slicing with a serrated knife.
                                                                  Cuisine:YesNoaustrian
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    beech wood

                                                                  Cumberland sauce is a wonderfully flavorful condiment for the turkey, ham, and roast goose that are traditionally served around the holidays. Not only does Cumberland sauce taste great, it's also so simple to make it's perfect for that hectic holiday schedule. Makes about 1 1/2 cups

                                                                  Ingredients
                                                                  • Yes No 1 tbsp grated orange rind
                                                                  • Yes No 1/2 tbsp grated lemon rind
                                                                  • Yes No 1 cup red currant jelly
                                                                  • Yes No 1/3 cup california cabernet wine
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1/4 tsp mustard powder
                                                                  • Yes No 1 pinch cayenne pepper, ground
                                                                  • Yes No 1 pinch ginger powder
                                                                  • Yes No salt and pepper
                                                                  • Combine all the ingredients, except the salt and black pepper, in a sauce pan and bring to a simmer over medium heat. Reduce to low and simmer for 15 minutes, stirring occasionally. Remove from heat and allow to cool. Sauce will thicken as it cools. Once cooled season with salt and freshly ground black pepper to taste. Serve chilled, or reheat and serve hot if desired.
                                                                  Cuisine:YesNocalifornia
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  A five-ingredient rub and a three-ingredient basting sauce are all you need to take chicken from routine to off-the-charts good. An assortment of spices mixed with common condiments makes a thick, tangy-sweet glaze with a hint of smokiness. Grilled summer squash makes a light, fresh side.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 2 tsp garlic powder
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 tsp smoked paprika
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1 tbsp dark brown sugar
                                                                  • Yes No 1 tbsp sherry
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 8 6 oz skinless, bone in chicken thighs
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.
                                                                  • Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.
                                                                  • Grilled summer squash: Cut 2 zucchini and 1 yellow squash lengthwise into 1/4-inch-thick slices. Brush with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Grill 3 minutes on each side or until tender.
                                                                  Yields: 4servings (serving size: 2 chicken thighs)
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle

                                                                  A pan-seared steak is one of life’s great pleasures. Here we substitute bison for beef and top it with a rich brandy-butter pan sauce. Game plan: If you want the richness of beef without any of the guilt, bison is your answer. The only downside to this low-fat meat is that it dries out quickly, so cooking these steaks beyond medium rare is not recommended. This recipe was featured as part of our Easy Weeknight Dinners photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz bison strip steaks
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/2 cup brandy
                                                                  • Coat the steaks with the olive oil and season generously on both sides with salt and pepper.
                                                                  • Heat a large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place the steaks in the dry pan and cook, undisturbed, until well-browned, about 3 minutes per side for medium rare. Remove the steaks to serving plates and set aside.
                                                                  • Reduce the heat to low and add 2 pieces of the butter and all of the shallot. Season with salt and pepper and cook, stirring occasionally, until the shallot has softened, about 1 minute.
                                                                  • Turn off the heat and carefully add the brandy. Turn the heat back on to medium and cook, scraping up any browned bits that have stuck to the bottom of the pan, until the sauce is reduced slightly and the alcohol flavor has cooked off, about 1 minute. Add the remaining 2 pieces of butter and stir until incorporated fully. Taste and season with additional salt and pepper as needed. Pour the sauce over the steaks and serve.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Jeni's Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around, but they all start with one simple base. This recipe, which first appeared in SAVEUR Issue #140 along with Molly O'Neill's story Here's the Scoop, combines the silky flavor of corn with the tartness of black raspberries.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic milk
                                                                  • Yes No 4 tsp organic corn starch
                                                                  • Make the ice cream:In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. Cut kernels off cob of corn and cut cob into large chunks; reserve kernels and cob together. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; add corn kernels and cob and bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Pour mixture through a fine strainer into a bowl and discard corn solids.
                                                                  • Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions.
                                                                  • Make the sauce:Combine black raspberries and 1/2 cup sugar in a 1-qt. saucepan over medium-high heat, and cook, stirring, until thick, about 8 minutes; strain and chill.
                                                                  • After churning, alternate layers of ice cream and berry sauce in a storage container before freezing.
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine

                                                                  , but the actual time spent mixing and kneading is only about 30 minutes. So, as the timer buzzed and the wine poured, we indulged in some really hot bread, dredged in olive oil and sea salt. What a treat.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 tsp active dry yeast
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3 1/2 cup bread flour
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 3/4 tsp balsamic vinegar
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 10 1/2 mini oz miniature marshmallow
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 8 cup homemade granola
                                                                  • Butter a 9-inch-square baking pan; set aside. In a large saucepan over medium heat, melt butter. Add marshmallows; stir until melted, about 4 minutes. Remove from heat.
                                                                  • Stir in peanut butter and granola until well combined. Transfer mixture to prepared pan. Dampen your hands, and press mixture into prepared pan, distributing mixture evenly. Set aside to cool. Invert pan, releasing bars. Cut into 16 squares.
                                                                  Yields: 16squares
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  This Polish pineapple crumb cake -- placek z ananas y kruszonka -- was a favorite of my maternal busia. She had never had pineapple before emigrating to the States even though it was being eaten in Spain as early as the 1500s. As you might expect, it was only available to the aristocracy and gram was definitely of peasant stock. Her first taste of this tropical fruit and she was in love. She adored upside down cake and this simple, moist dessert that can be served after any meal (even breakfast). Here's a larger picture of pineapple crumb cake. Freeze leftover egg whites and save for leftover egg white recipes.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp packed dark brown sugar
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 3 tbsp sour cream
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 20 oz precut fresh pineapple
                                                                  • To peel the whole pineapple, cut off the crown and the bottom. Stand the pineapple upright and, using a sharp chef's knife,, and a sawing motion, remove the tough outer skin, all the way around. Slice the pineapple in half vertically and remove the core from both halves. Cut the halves into 1/2-inch thick half-rings. Cover with plastic and reserve. Place rack in center of oven and heat to 350 degrees. Coat a 9-inch square pan with cooking spray. Prepare the crumb topping by mixing together flours and 1/3 cup sugar and 3 tablespoons packed brown sugar in a large bowl. Cut in butter as you would for pie dough until large crumbs form. Transfer crumbs to another bowl and reserve. In same large bowl, make the cake batter by creaming the butter and 2/3 cup sugar with an electric mixer until fluffy. Add the egg and yolks one at a time, beating after each addition. Add vanilla and beat on medium speed 30 seconds. Add the sour cream and mix until blended. Batter will look curdled and this is OK. In a separate bowl, combine flour, baking powder, baking soda and salt. Add the flour mixture to the batter and beat on low speed for 30 seconds, then on medium for 1 minute or until thick and creamy. Pour the batter into the prepared pan. Arrange the half-rings of pineapple overlapping in two rows on top. Place any remaining half-rings in the spaces. Sprinkle evenly with crumb topping. Place pan on a baking sheet and bake 50 to 55 minutes or until toothpick tests clean. Let cake cool in pan 30 minutes, then cut into squares and serve warm or at room temperature. Source: Adapted from a recipe by Victoria Durski and from Beth Hensperger's "The Best Quick Breads,".
                                                                  Cuisine:YesNopolish
                                                                  Yields: 1(9-inch) pineapple crumb cake
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Top dark chocolate cake layers with a layer of orange marmalade and an easy buttercream frosting that's flavored with orange peel and orange liqueur.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp grated orange peel
                                                                  • Yes No 2 tbsp frozen orange juice concentrate
                                                                  • Yes No foolproof buttercream
                                                                  • Yes No double layer chocolate cake
                                                                  • Yes No 1/3 cup marmalade
                                                                  • Stir orange peel and Grand Marnier into foolproof buttercream. Spread bottom layer of cake with orange marmalade, then about 3/4 cup of the orange buttercream. Top with remaining cake layer and frost with remaining buttercream. Garnish the top of the cake with thin shreds of fresh orange peel.
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Homemade ice cream without an ice cream maker? That's right! This recipe for homemade coconut ice cream is fantastically delicious, simple to make, and doesn't involve a lot of stirring once you've put it in the freezer. Creamy, smooth, and deliciously coconutty, you'll fall in love with this homemade ice cream with just one lick. Also healthier than most store-bought ice cream. Perfect for a summertime treat, or for a welcome dessert anytime of year. ENJOY!

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 2 cup coconut milk
                                                                  • Yes No 1 tsp vanilla flavoring
                                                                  • Yes No 2 tsp 2 tsp, coconut flavoring
                                                                  • Yes No 3 tbsp unsweetened
                                                                  • Prepare a container with a lid in which to freeze the ice cream. Large yogurt containers work well (you'll need quite a few), or you can re-use a plastic ice cream tub.
                                                                  • Place the eggs and sugar in a food processor, mixer, or blender. Process about 1.5 to 2 minutes.
                                                                  • Pour this mixture into the top of a double-boiler and place over medium-high heat.
                                                                  • Cook for 8-10 minutes, stirring continuously with a whisk, until the mixture thickens and becomes creamy (it should look like custard). Place in the refrigerator to cool.
                                                                  • Pour heavy cream into your food processor, blender, or mixer. Blitz until cream becomes very thick and stiff peaks form (approximately 1 minute). Scoop into a large mixing bowl.
                                                                  • Fold coconut milk plus flaked coconut (if using) into the whipped cream, stirring to combine.
                                                                  • Now add the cooked egg/sugar mixture from the refrigerator. Also add the flavoring (vanilla/ccconut), gently stirring everything together by hand. You should end up with a thick, ivory-white batter-like mixture. Pour into prepared container(s). Set in the freezer and allow to freeze at least 8 hours, or overnight.
                                                                  • To serve, dip an ice cream scoop in warm water and scoop the ice cream into bowls. For extra coconutty flavor, top with a little sweetened flaked coconut. ENJOY!
                                                                  Yields: 6or more
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you are watching your sodium intake, substitute ground turkey breast for Italian turkey sausage.

                                                                  Ingredients
                                                                  • Yes No 1 19 1/2 oz italian turkey sausage
                                                                  • Yes No 1 8 oz fresh mushrooms
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 1 15 1/2 oz spaghetti sauce
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tsp dried onion flakes
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 12 oz french bread
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1/4 cup shredded mozzarella cheese
                                                                  • Cook sausage in a Dutch oven over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain. Add mushrooms and bell pepper; cook over medium heat, stirring frequently, 5 minutes. Stir in next 5 ingredients; bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
                                                                  • Preheat oven to 400°. Cut bread in half lengthwise. Place bread, cut side up, on an aluminum foil-lined baking sheet. Bake 5 to 6 minutes until toasted.
                                                                  • Spoon sausage mixture onto toasted bread, and sprinkle with cheeses. Bake at 400° for 5 to 7 minutes or until cheese is melted and bubbly.
                                                                  • Note: For testing purposes only, we used Jennie-O Sweet Lean Italian Turkey Sausage.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This refreshing, non-alcoholic beverage is a mainstay in French cafés. Using only orange juice, water, and sugar, it is a simple yet delicious drink.

                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 8 oz orange juice
                                                                  • Yes No pitcher of water
                                                                  • Yes No sugar, granulated
                                                                  • Put a small amount of ice into 2 glasses. Pour 4 oz orange juice into each glass. Add water and stir in sugar to taste.
                                                                  • Makes 2 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Look for Ethiopian Berbere spice—a mixture of dried chiles, cloves, ginger, coriander, and allspice—at gourmet markets and specialty stores, or order it from americanspice.com.

                                                                  Ingredients
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 2 cup chopped red onion
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 1/2 tbsp berbere spice
                                                                  • Yes No 3 cup organic vegetable broth
                                                                  • Yes No 1 small cup dried red lentils
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 4 cup basmati rice
                                                                  • Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
                                                                  • Rinse lentils until cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro; serve over rice.
                                                                  Cuisine:YesNoethiopian
                                                                  Yields: 4servings (serving size: 1 cup lentils and 1 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Whole dried ancho and guajillo chiles ( earthy.com ) heat things up in an authentic and easy recipe for this crowd-pleasing classic.

                                                                  Ingredients
                                                                  • Yes No 8 whole chili pepper, dried
                                                                  • Yes No 3 tbsp safflower oil
                                                                  • Yes No 3 lb beef chuck
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 large onion
                                                                  • Yes No 7 5 tbsp garlic clove
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 2 1/2 tsp cumin, ground
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 28 oz, 3 1/2 cup plum tomato in can
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 tsp white vinegar
                                                                  • Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
                                                                  • Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
                                                                  • Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
                                                                  • Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).
                                                                  Cuisine:YesNotexas
                                                                  Yields: 8cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These single-serve sweets take only 10 minutes to prep, and you probably already have everything you need in the house.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No coarse salt
                                                                  • Preheat oven to 325 degrees. Heat sugar and water in a saucepan over medium-high heat, swirling occasionally, until deep amber, about 7 minutes. Carefully whisk in milk and cream.
                                                                  • Whisk together yolks, vanilla, and 1/4 teaspoon salt. Slowly
                                                                  • pour caramel-milk mixture into yolk mixture, whisking
                                                                  • constantly. Skim any bubbles from the top. Divide evenly
                                                                  • among four 6-ounce ramekins.
                                                                  • Set ramekins in a 9-inch square baking dish. Pour
                                                                  • boiling water into dish to come a third of the way up sides
                                                                  • of ramekins. Bake until custards are just set but jiggle
                                                                  • slightly, 27 to 30 minutes. Remove from water using tongs.
                                                                  • Refrigerate for 20 minutes.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate

                                                                  Izakaya Ten in New York adds kimchi, the pungent Korean condiment, to a pork stir-fry. Fresh pork belly, available at Japanese markets, has the ideal fat-to-lean-meat ratio to temper the kimchi's intensity.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3/4 lb pork belly
                                                                  • Yes No 3/4 lb kimchi
                                                                  • Yes No 1 1/2 tbsp soy sauce
                                                                  • Yes No 1/4 tsp asian sesame oil
                                                                  • Yes No 1 scallion
                                                                  • In a large skillet, heat the oil until shimmering. Add the pork in a single layer and cook over high heat, turning once, until crisp, 6 minutes. Drain the pork on paper towels and pour off all but 2 tablespoons of the fat from the skillet. Add the kimchi and stir-fry over high heat for 2 minutes. Add the pork and toss. Stir in the soy sauce and transfer to a bowl. Drizzle with the sesame oil and garnish with the scallion.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 2
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 3/4 cup potato chips
                                                                  • Yes No 1/2 cup pecan
                                                                  • Heat oven to 375° F. Cream the butter and 1/2 cup sugar in a large bowl with an electric mixer on high speed. Lower to medium speed and add the vanilla. Add the flour and cinnamon to the butter mixture. Beat on low speed until incorporated. Fold in the potato chips and pecans. Form into approximately 1 1/2-inch balls. Dredge in the remaining sugar. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until golden brown around the edges, about 13 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  In the 1880s, Old Tom gin, a style with quite a bit more sweetness than London dry, was just beginning to gain popularity in America. This is the drink that put it over the top.

                                                                  Ingredients
                                                                  • Yes No 2 oz old tom–style gin
                                                                  • Yes No 1 oz italian red vermouth
                                                                  • Yes No 1/2 tsp luxardo maraschino liqueur
                                                                  • Yes No 2 dash bitters
                                                                  • Yes No truth aromatic
                                                                  • Yes No strip lemon peel
                                                                  • In a large glass, combine gin, vermouth, maraschino liqueur, bitters, and 2 cups ice. Stir for 15 seconds and strain into a chilled cocktail glass. Twist a strip of lemon peel over the top and drop it in.
                                                                  • MAKES 1 COCKTAIL
                                                                  Cuisine:YesNolondon
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 wedge grapefruit
                                                                  • Yes No kosher salt
                                                                  • Yes No one 1 inch rosemary
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2 oz fresh red grapefruit juice
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No crushed ice
                                                                  • Moisten the outer rim of a martini glass with the grapefruit wedge and coat lightly with salt. In a cocktail shaker, muddle the 1-inch rosemary sprig with the sugar. Add the grapefruit juice, gin and ice and shake vigorously. Strain into the martini glass and garnish with the rosemary sprig.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice

                                                                  Pumpkin is one of the most popular vegetables in Eastern Europe, especially when cooked with cream and herbs. This recipe for Creamed Pumpkin calls for onion, sour cream and parsley or dill. Makes 6 servings of Polish Creamed Pumpkin

                                                                  Ingredients
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/2 lb pumpkin
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No dill weed
                                                                  • In large skillet or Dutch oven, saute onion in butter until translucent. Add pumpkin, coating with butter. Stir in water, salt and sugar, bring to a boil, reduce heat and cook covered 8-10 minutes or until pumpkin is tender, adding more boiling water if necessary. Fork blend flour into sour cream. Add to pumpkin, stirring gently. Simmer a few minutes until thickened and raw flour taste has cooked out. Season to taste with salt and pepper. Garnish with chopped dill or parsley.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 1/4 cup hoisin sauce
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 8 ear corn
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Yes No 1/2 serrano chili pepper
                                                                  • Yes No 2 scallion
                                                                  • Heat grill to high (450° to 550°). Mix together hoisin, honey, soy sauce, and lime juice.
                                                                  • Grill corn, turning often and basting with glaze, until glaze is caramelized and grill marks start to appear, about 10 minutes.
                                                                  • Transfer corn to a platter and sprinkle with sesame seeds, chile, and green onions.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  An old-fashioned gingerbread recipe. Scroll down to see more gingerbread recipes and sauce recipes.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup molasses
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup water
                                                                  • Preheat oven to 350°. Sift together the flour, sugar, salt, baking powder, baking soda, and spices. Stir in melted butter, molasses, egg, and buttermilk or sour milk. Beat in hot water. Pour batter into a generously greased and floured 8-inch square pan. Bake for 45 to 50 minutes, until cake springs back when lightly touched with finger. Serve gingerbread with whipped cream or lemon sauce. More Gingerbread: Hot Water Gingerbread Gingerbread with Sour Cream Gingerbread with Cream Cheese Topping Plantain Gingerbread Sorghum Gingerbread Sharon's Gingerbread Spiced Gingerbread Dessert Sauces Gingerbread Recipe Index Spice Cake Recipes Dessert Recipe Index Cake Recipe Index Cakes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoeuropean
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 8 mint
                                                                  • Yes No 2 oz bourbon
                                                                  • In a chilled julep cup or fizz glass, muddle the mint leaves and Simple Syrup. Add the bourbon and crushed ice. Set a swizzle stick or bar spoon in the cup and spin between your hands to mix. Top with additional crushed ice and garnish with the mint sprigs.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix

                                                                  In Louisiana, Natchitoches is famous for its extravagant display of Christmas lights, but it is also famous for meat pies—with good reason. The spicy seasonings and mix of chiles, onions, and beef make an unforgettable snack that’s perfectly salty, spicy, and fried. Meat pies are a quintessential festival snack; they’re perfect for backyard barbecues, festivals, and parties when you have people standing around, as they don’t require any silverware or plates (you can also make the dough a day or two in advance). They are really great the next day, cold for breakfast as well. Another cool thing about ground meat pies is that they can be made all year long, whereas crawfish pies are seasonal. I must warn you about these pies: You can eat more of them than your stomach can handle, and you won’t realize it until it’s too late, so be careful. Special equipment: You will need a deep-frying/candy thermometer for this recipe. This recipe was featured as part of our Mardi Gras Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 medium jalapeño chili pepper
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 1/2 cup scallion
                                                                  • Yes No 5 dash louisiana hot sauce
                                                                  • Yes No meat pie dough
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil
                                                                  • Heat 2 tablespoons of the vegetable oil in a 12-inch cast iron skillet over medium-high heat. Add the meat, salt, paprika, cayenne, chili powder, cumin, and black and white peppers and cook, using a metal spatula to break up the meat, for about 5 to 8 minutes, or until the meat is lightly browned.
                                                                  • Add the tomatoes, onion, bell pepper, jalapeño, bay leaves, dried thyme, and Worcestershire sauce and cook, stirring, for an additional 5 to 10 minutes, until most of the juices have evaporated and the vegetables have softened.
                                                                  • Dust the flour over the meat and add the water, stirring to combine (this should tighten up the mixture enough so it won’t leak moisture when it’s encased in the dough). Remove and discard the bay leaves. Stir in the scallions and hot sauce and transfer the mixture to a baking pan (or dish) to cool for 20 minutes at room temperature. Place in the refrigerator until completely cooled, at least 15 minutes more.
                                                                  • When you’re ready to prepare the pies, heat the oven to 200°F and line two baking sheets with parchment paper and a dusting of flour. Divide the dough into four even sections to make it easier to work with. Return three of the sections to the refrigerator. Dust the counter with a sprinkling of flour and roll out the first section until it’s about 1/8 inch thick. Using a 4-inch biscuit cutter (or a similar-size bowl or jar lid), cut the dough into rounds. Save the scraps; they can be rerolled if needed.
                                                                  • Lightly brush the outer edges of each circle with beaten egg. Place 2 1/2 tablespoons of filling in the center of each round. Fold the circle over the filling to make a half circle. Using the back of a fork, press around the round side of the circle to seal the pie. Transfer the pies to the prepared baking sheet. Repeat the process with the remaining dough sections.
                                                                  • When you fill a baking sheet, place it in the refrigerator for at least 30 minutes so the dough stays firm. You can also freeze the uncooked pies. Just freeze them on the baking sheet first, and when they are fully frozen, transfer them to a plastic freezer bag.
                                                                  • To fry the pies, heat 2 1/2 inches of oil in a large cast iron skillet or Dutch oven until the oil reaches 350°F on a deep-frying/candy thermometer. Fry the chilled pies in batches of four or five at a time, cooking for about 8 minutes, until golden. (Frozen pies will need about 12 to 14 minutes.) Transfer the cooked pies to a baking sheet lined with paper towels or newspaper, and keep warm in the oven while you fry the remaining pies.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 16pies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    newspaper

                                                                  Pasta tatters, also known as mlinces (MLEEN-tsehs) in Croatia and mlinci (MLEEN-tsee) in Slovenia, are popular accompaniments to roast poultry, turkey and meats. Croatian mlinces are made simply with flour, water, salt and a little oil. Slovenians like to omit the oil and add eggs to their mlinci. Croatians bake theirs and Slovenians toast them in a dry skillet on the stovetop. In both cases, the result is a crisp, cracker-like disk that is broken into pieces and reconstituted in boiling water and flavored with pan drippings. Here's a larger photo of Croatian Mlinces. Makes 4-6 servings of Croatian Mlinces

                                                                  Ingredients
                                                                  • Yes No 3 cup organic all purpose flour
                                                                  • Yes No 2 tbsp oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup water
                                                                  • Heat oven to 350 degrees. In a large bowl or a stand mixer, combine flour, oil, salt and enough water to make a soft dough, kneading until smooth. Divide dough into 4 pieces. Roll each into a disk 1/8-inch thick. Place on sheet pans and bake until golden and crisp on both sides, about 25 minutes. Cool completely. Break each disk into roughly 2-inch pieces and place in a large bowl. Cover with boiling, salted water and let steep for 10 minutes. Drain and serve with pan juices.
                                                                  Cuisine:YesNoslovenian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Made with buckwheat flour, soba noodles have a nutty flavor; look for them at Asian grocers and supermarkets. This recipe is also featured in "Martha Stewart's Dinner at Home."

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 oz sugar snap peas
                                                                  • Yes No 12 oz soba noodles
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 2 1/2 lb medium carrots, and thin strips using a vegetable peeler
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 tbsp tamari soy sauce
                                                                  • Yes No 1/4 cup coarsely chopped mint
                                                                  • Yes No black pepper
                                                                  • Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to a boil; add salt. Add peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer peas to ice-water bath to stop the cooking; drain. Return water to a boil; cook noodles according to package instructions. Drain. Rinse noodles with cold water; drain.
                                                                  • Transfer noodles to a large bowl. Add oils; toss to combine.Add reserved peas, the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No two 12 oz pork tenderloins, each
                                                                  • Yes No 1 large granny smith apple
                                                                  • Yes No 1 1/3 cup peanut oil
                                                                  • Yes No 1 lemon
                                                                  • Preheat the oven to 250°. Put the flour, beaten eggs and panko in three separate shallow dishes. Mix a pinch of salt and pepper into each dish. Season the pork generously with salt and pepper. Dredge each piece of pork in the flour, shaking off any excess. Dip the pork in the egg, letting any excess drip back into the dish, then roll it in the panko to coat. Set the pork on a baking sheet. Repeat to coat the apple rings.
                                                                  • In a large skillet, heat 1 cup of the peanut oil until a pinch of panko dropped in bubbles rapidly. Add 2 pieces of pork and fry, turning once, until golden brown all over, about 7 minutes. Transfer to paper towels to drain. Repeat with the remaining 2 pieces of pork. Transfer the pork to a rack set over a baking sheet and keep warm in the oven.
                                                                  • Add the remaining 1/3 cup of oil to the skillet. When the oil is hot, add the apple slices and fry them until golden brown, about 2 minutes per side. Drain on paper towels. Place the crispy pork and apple rings on a platter, garnish with the lemon wedges and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  To me, fennel is a really tasty, classy, and underused vegetable. It works really well with the ricotta in this recipe and has a fantastic sweetness. Please don?t buy the crappy ricotta that a lot of the supermarkets have ? make sure it?s light and crumbly and, if you?re out of luck, a fresh goat?s cheese is pretty damn good too.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp 1/2 teaspoon fennel seeds
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 2 bulbs of fennel, herby
                                                                  • Yes No tops
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 risotto bianco
                                                                  • Yes No 2 dried chilies
                                                                  • Yes No 4 tbsp 4 tablespoons good crumbly ricotta
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No parmesan cheese
                                                                  • To me, fennel is a really tasty, classy, and underused vegetable. It works really well with the ricotta in this recipe and has a fantastic sweetness. Please don’t buy the crappy ricotta that a lot of the supermarkets have – make sure it’s light and crumbly and, if you’re out of luck, a fresh goat’s cheese is pretty damn good too.Put your fennel seeds into a pestle and mortar and bash up to a powder. Get a wide, hot saucepan, add a couple of splashes of olive oil, and fry the garlic until softened, then add the bashed fennel seeds and sliced fennel. Add a pinch of salt and pepper and turn down to a medium-low heat. Place a lid on the pan and cook nice and slowly for around 20 minutes, until the fennel’s soft and sweet.Start the risotto bianco as usual and continue through the recipe until the rice is half-cooked. Halfway through Stage 3, stir in the sautéd fennel, then keep cooking the risotto until the rice is perfectly cooked.Bash up the dried chilies in the pestle and mortar until you have a fine powder. At Stage 4, when you add the butter and Parmesan, add the crumbled ricotta and lemon zest. Check the seasoning carefully and balance the flavor with as much lemon juice as you feel it needs to work with the fennel. Divide between your plates, sprinkle your fennel tops over the risotto, and dust with the ground chilli. Grate over some fresh Parmesan at the table.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    grate

                                                                  Vegetables can be combined in countless ways to make Moroccan tagines. The pairing of peas and zucchini is particularly common, as is the pairing of peas and potatoes. This Moroccan tagine recipe combines all three vegetables with the tangy additions of preserved lemon and olives. It's best slow cooked in a traditional clay or ceramic tagine as described below. Directions for adapting the recipe to a conventional pot are also included. Beef or goat meat can be substituted for the lamb. Serves 4.

                                                                  Ingredients
                                                                  • Yes No 1 lb goat meat
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp ginger
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 4 small zucchini
                                                                  • Yes No 4 small potato
                                                                  • Yes No 1 cup peas
                                                                  • Yes No small handful cilantro
                                                                  • Yes No 1 preserved lemon
                                                                  • Yes No 1 handful pitted green olive
                                                                  • Yes No cilantro
                                                                  • Parboil the peas for about five minutes and drain. Combine the spices in a bowl and set aside.
                                                                  • Put the onions and garlic in the bottom of a tagine, and top with the potato slices. Distribute half of the spice mixture over the potatoes.
                                                                  • Arrange the meat, zucchini and peas on top of the potatoes. Add the remaining spices and olive oil.
                                                                  • Place the cilantro bouquet on top in the center, and add the olives and preserved lemon quarters, flesh side down. Pour in 2 to 2 1/2 cups of water, or just enough to partially cover the peas. Cover the tagine.
                                                                  • Bring the tagine to a simmer over medium heat (this can take 15 or 20 minutes, and using a diffuser is recommended), and then reduce the heat to the lowest heat necessary to maintain the simmer. Cook the tagine for about 3 hours, checking the liquids once or twice in the last hour of cooking and adding a little bit more water only if you feel it's necessary.
                                                                  • The tagine is done when you can easily break the meat with your fingers. If necessary, continue simmering uncovered to reduce the sauce.
                                                                  • Replace the cilantro bouquet with the freshly chopped herbs, and serve directly from the tagine with Moroccan bread for scooping up the meat and vegetables.
                                                                  • In a large pot, mix the meat with the onions, garlic, spices and oil. Brown the meat, uncovered, for 10 minutes. Add 2 1/2 cups of water and the cilantro bouquet, and bring to a simmer. Cover, and cook over medium heat for about an hour, checking the liquids occasionally.
                                                                  • Add the peas (and enough water to cover if necessary) and continue simmering for about 15 minutes. Add the potatoes and zucchini and cook for another 10 minutes, or until the vegetables are tender. Reduce the liquids until they're a thick sauce and discard the cilantro bouquet.
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    parboil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix

                                                                  Prep: 10 min., Cook: 7 min.

                                                                  Ingredients
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 10 oz prebaked thin italian pizza crust
                                                                  • Yes No 1 7 oz oscar mayer deli fresh roast beef
                                                                  • Yes No 3 1 oz slice provolone cheese
                                                                  • Cook first 3 ingredients in 1 teaspoon hot oil in a medium skillet over medium-high heat, stirring occasionally, 5 minutes or until crisp-tender. Sprinkle with salt and pepper to taste.
                                                                  • Top half of pizza crust with roast beef. Spoon onion mixture over roast beef; top with cheese slices. Fold crust over filling, and brush both sides of crust with remaining 1 teaspoon olive oil.
                                                                  • Cook in a preheated panini press 2 minutes or until golden brown. Cut into 4 wedges, and serve immediately.
                                                                  • Note: If you don't have a panini press, heat a large nonstick skillet over medium-high heat 1 minute. Reduce heat to medium, and place sandwich in hot skillet. Place a heavy skillet on top of sandwich, and cook 2 minutes on each side or until golden brown.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oscar mayer
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Oscar Mayer
                                                                  • Yes No
                                                                    Minute
                                                                  Tabbouleh Salad
                                                                   3 h 10 m

                                                                  This classic Middle Eastern salad, chock-full of herbs and spiked with lemon, is a perfect make-ahead and portable option.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 1/2 cup bulgur
                                                                  • Yes No 2 cup chopped flat leaf parsley
                                                                  • Yes No 1 cup diced tomato
                                                                  • Yes No 3/4 cup scallion
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Combine 2 1/2 cups boiling water and bulgur in a large bowl; cover and let stand for 1 hour. Add parsley and the remaining ingredients to bulgur; toss well. Cover and chill at least 2 hours.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 8servings (serving size: about 2/3 cup)
                                                                  • Total Time: 3 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  At his new Bar Americain, in New York City, Bobby Flay serves a sampler of country hams from Kentucky, Texas and Virginia. Incredible on their own, country hams are also great in a salad with juicy mangoes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp molasses
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 oz mesclun greens
                                                                  • Yes No 2 mango
                                                                  • Yes No 4 oz country ham
                                                                  • In a small bowl, whisk the vinegar with the mustard and molasses; season with salt and pepper. Add the olive oil in a thin stream, whisking until emulsified.
                                                                  • In a large bowl, toss the greens and mangoes with two-thirds of the dressing. Transfer the salad to a platter and top with the ham. Drizzle the remaining dressing over the ham and serve.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve

                                                                  For crisper broccoli, remove it from the boiling water after three minutes. Serve with a simple green salad.

                                                                  Ingredients
                                                                  • Yes No 3 qt water
                                                                  • Yes No 1 12 oz broccoli florets
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 12 oz evaporated fat free milk
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No dash nutmeg
                                                                  • Yes No 1 cup fat-free mayonnaise
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 10.75 oz condensed 30% reduced sodium 98% fat free cream of mushroom soup
                                                                  • Yes No 1 4 oz cup grated parmesan cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.
                                                                  • Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.
                                                                  • Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Sunset's April 1975 recipe for Russian Cream—and English food writer Josceline Dimbleby's recipe for Athenian Jelly—inspired Niloufer Ichaporia King to make this dessert. It's perfect after Parsi food and very much in character with it. Serve with cookies if you like. Prep and Cook Time: 20 minutes, plus 1 hour of chilling time. Notes: We used a 6-in. cake pan for the mold, but you can use anything from a plain metal mixing bowl to a fancy crenellated pudding bowl. Or pour the yogurt into small bowls to make individual servings. Find rose water in Middle Eastern markets, and look for Middle Eastern, French, and Italian brands over Indian ones—they have better flavor. Rose petals are edible if they're pesticide-free; pluck from your garden if you haven't sprayed, or ask for them at your local farmers' market flower vendors.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz powdered gelatin
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 4 tbsp honey
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 1/2 cup plain greek yogurt
                                                                  • Yes No 1 cup strawberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp rose water
                                                                  • Yes No 1/4 cup rose petals
                                                                  • Put gelatin and 1/2 cup water in a small saucepan and let soften for a few minutes. Meanwhile, pour cream and vanilla into a medium bowl and use an electric mixer to whip the mixture into soft peaks.
                                                                  • Heat gelatin mixture gently over low heat until gelatin dissolves completely. Stir in honey and salt; remove from heat.
                                                                  • Whisk yogurt in a medium bowl. Whisk some yogurt into gelatin-honey mixture; then whisk that mixture into rest of yogurt. Fold whipped cream into yogurt mixture and pour into a 6-in. cake pan. Cover with plastic wrap and chill until set, at least 1 hour.
                                                                  • Combine strawberries, sugar, and rose water in a small bowl and mix gently. (If you'd like a bit of syrup, let mixture sit for 20 to 30 minutes before serving.)
                                                                  • To unmold, dip underside of cake pan in a large bowl of hot water for a minute or so. Remove from water and set a serving plate face down on top. Holding plate in place, quickly invert cake pan to release jelly (tap pan if necessary). Top with strawberries and rose petals.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Kokkinisto, which means “reddened” in Greek, is also the name of this dish: meat braised in tomatoes or a tomato sauce. Lamb cooked in this classic style creates a rich, hearty sauce for serving with Greek pasta coated in olive oil and myzithra cheese. What to buy: Greek macaroni has little in common with the popular elbow macaroni. Greek macaroni is long tubes of pasta similar to Italian bucatini, only larger. It can be found at Greek grocers or online. If you can’t find it, you can substitute fettuccine, bucatini, or orzo. Aged myzithra is a goat’s or sheep’s milk cheese with a hard, crumbly texture and intense salty flavor. It should not be confused with fresh myzithra, which has a soft texture like farmer’s cheese. It can be found at some supermarkets (like Whole Foods), most cheese shops, and Greek grocers. This recipe was featured as part of our Greek Easter Celebration menu.

                                                                  Ingredients
                                                                  • Yes No a lb combination of the two
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp greek olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 2 cup tomato sauce
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No salt
                                                                  • Yes No 1 lb 5 greek macaroni
                                                                  • Yes No 2 tbsp greek olive oil
                                                                  • Yes No 2 oz aged myzithra cheese
                                                                    For the lamb:
                                                                  • Generously season the lamb all over with salt and pepper; set aside.
                                                                  • In a Dutch oven or a heavy-bottomed 6-quart pot with a tightfitting lid, heat the oil over medium-high heat until shimmering. Cook the lamb in three batches (so as not to crowd the pot) until browned on all sides, about 5 minutes per batch. Transfer to a large bowl; set aside.
                                                                  • Reduce the heat to medium, add the onion, garlic, oregano, cinnamon, and measured salt to the pot, and sauté, stirring occasionally, until the onion is softened and fragrant, about 5 minutes. Add the tomato paste, stir to coat the onion, and cook until the tomato paste is no longer raw-tasting, about 2 minutes. Stir in the wine and cook until reduced by half, about 4 minutes. Stir in the tomato sauce, 2 cups of the water, and the bay leaves. Return the lamb pieces to the pot along with any accumulated juices. Bring to a simmer over high heat, lower the heat, cover, and simmer for 1 hour. Using tongs, rotate the lamb pieces from the bottom of the pot to the top, cover, and simmer until the meat is falling off the bone, about 1 hour more.
                                                                  • Transfer the lamb to a serving dish and cover with foil. Keep warm at room temperature or in a 200°F oven.
                                                                  • Strain the braising liquid through a fine-mesh strainer into a medium bowl or large measuring cup. Skim the fat from the surface (alternatively, you can use a fat separator) and discard; you should have about 4 cups of liquid remaining. Place the liquid back in the pot and bring to a simmer over medium heat. In a small bowl, stir together the remaining 6 tablespoons water and the cornstarch and add it to the braising liquid. Simmer until the sauce has thickened, about 1 minute. Pour over the lamb or serve on the side with the pasta.
                                                                    For the pasta:
                                                                  • Bring a large pot of salted water to a boil over high heat. Add the pasta, stir, and cook until al dente, about 5 minutes; drain and set aside. Using a paper towel, dry the inside of the pot.
                                                                  • Return the pot to high heat, add the oil, and heat until shimmering, about 2 minutes.
                                                                  • Remove the pot from heat, add the cooked pasta, and sprinkle with half of the cheese. Toss the pasta with tongs. Sprinkle the remaining cheese on the pasta, toss to coat, and serve with the lamb and sauce.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 lb ground veal
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp chopped rosemary
                                                                  • Yes No 2 small tbsp caper
                                                                  • Yes No 3/4 lb orecchiette pasta
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.
                                                                  • Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
                                                                  • Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Sprinkle some of this nutty cereal-candy snack mix outside on Christmas Eve and watch your children's faces when they see just crumbs left in the morning.

                                                                  Ingredients
                                                                  • Yes No 2 24 oz vanilla candy coating
                                                                  • Yes No 3 mini cup miniature pretzel
                                                                  • Yes No 1 12 oz cocktail peanuts
                                                                  • Yes No 1 14.25 oz frosted toasted oat o shaped cereal
                                                                  • Yes No 1 12 oz crisp rice cereal squares
                                                                  • Yes No 1 16 oz holiday candy coated chocolate pieces
                                                                  • Yes No red and green sugars
                                                                  • Place candy coating in a glass container; microwave at HIGH 2 1/2 minutes or until melted, stirring once.
                                                                  • Combine pretzels and next 3 ingredients in a large bowl; add melted candy coating, tossing to coat. Stir in chocolate pieces.
                                                                  • Spread mixture onto wax paper; sprinkle with sugars. Let stand 30 minutes. Break into pieces.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 25cups
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Because the batter contains mashed blueberries, it will have a grayish color after being mixed. Don't worry; the baked muffins will still turn a nice golden brown.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup blueberry
                                                                  • Yes No 1 tbsp grated lemon zest
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup milk
                                                                  • Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
                                                                  • In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
                                                                  • In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
                                                                  • Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb meaty ham hock
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 3 qt water
                                                                  • Yes No one 15 oz white hominy
                                                                  • Yes No one 15 oz black beans in can
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 ancho chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 hass avocado, half, half
                                                                  • Yes No 1/3 cup cilantro
                                                                  • In a large pot, bring the ham hock, carrots, garlic, onion, celery, bay leaf and water to a boil. Cover partially and simmer over low heat for 2 hours. Strain, return to the pot and boil until reduced to 10 cups, 10 minutes; skim.
                                                                  • Add the hominy, black beans, red bell pepper and ancho and season with salt and pepper. Simmer until the bell pepper is tender, about 6 minutes. Add the shrimp and cook until pink. Add the lime juice. Ladle into bowls, garnish with the avocado and cilantro and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup spinach
                                                                  • Yes No 1/3 cup grated cheddar cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 english muffin
                                                                  • In a large nonstick skillet over medium-high heat, cook bacon until browned, about 4 minutes per side. Drain slices on paper towels, then crumble. Reserve rendered fat in skillet for hash browns, if desired.
                                                                  • Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese).
                                                                  • Heat an ovenproof 10-inch nonstick skillet over medium-low heat. Pour in the egg mixture, and cook until bottom is set, about 7 minutes. Transfer to broiler, and cook until top is set and puffy, about 1 minute. Remove from oven, and immediately slide onto a cutting board; let rest 1 minute.
                                                                  • Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife. Place one portion on the bottom half of each of the English muffins. Transfer to a baking sheet.
                                                                  • Sprinkle remaining 4 tablespoons cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds. Place top half of muffins on each sandwich, and serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  While some recipes for bitters call for gentian and other hard-to-find aromatics, you probably have almost everything you need to make this recipe on your spice rack. Round out your next Manhattan or Old Fashioned with a few dashes of this potent concoction. Game plan: Simply straining the alcohol through a fine-mesh strainer will leave a few cloudy particles behind (which aren’t harmful). If you want completely clear bitters, strain through a coffee filter nested in the strainer. The bitters will last indefinitely when stored in an airtight container in a dark spot. This recipe was featured in our Bringing Bitters Back story.

                                                                  Ingredients
                                                                  • Yes No 1 750 milliliter proof rye whiskey
                                                                  • Yes No 6 vanilla bean pod
                                                                  • Yes No 1/2 cup dried cherry
                                                                  • Yes No 1 stalk lemongrass
                                                                  • Yes No 2 star anise
                                                                  • Yes No 2 tsp anise
                                                                  • Yes No 1 whole juniper berry
                                                                  • Yes No 1 whole cloves, whole
                                                                  • Combine all ingredients in a quart jar with a tightfitting lid. Close and store at room temperature. Let steep 14 days, shaking the jar every other day.
                                                                  • Strain alcohol from spices and store in a jar with a tightfitting lid in a dark place.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Who can resist fried potatoes? Eat just one french fry, hash brown, potato chip, or latke, and the next thing you know you’ve inhaled a man-size serving. Potato tots, with their piping hot, fluffy interior capped in a crunchy fried layer, are no exception. Don’t forget the ketchup. This recipe was featured as part of our Make Your Own Potato Tots project.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb russet potato
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 cup canola oil
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Place the potatoes in the oven and bake until easily pierced with a knife but still firm in the center, about 35 to 40 minutes. (If you have 3 smaller potatoes, cook them about 25 to 30 minutes.) When cool enough to handle but still hot, peel away the skin using a paring knife and discard. Shred the potatoes on the large holes of a box grater. Transfer the potatoes to a large bowl, sprinkle in the flour and salt, and mix until combined.
                                                                  • Measure 1 teaspoon of the potato mixture and roll into a short cylinder about 1 1/2 inches long and 3/4 inch wide. Place on a baking sheet and repeat with the remaining potato mixture.
                                                                  • Line a second baking sheet with paper towels; set aside. Add enough of the oil to a large frying pan to reach about 1/4 inch up the sides and set over medium-high heat until hot, about 5 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon or wooden chopstick till it touches the bottom of the pan—the oil should bubble vigorously. When it’s ready, fry the tots in batches of 8 to 10 pieces (do not overcrowd the pan), turning once, until medium golden brown on both sides, about 2 to 3 minutes per batch. Using a slotted spoon, transfer to the paper-towel-lined baking sheet and season with salt. Serve immediately with your desired dipping sauce.
                                                                  • To freeze, let the fried tots cool, then transfer to an airtight container or zip-top bag. Arrange in a single layer and place in the freezer. To reheat, heat the oven to 400°F and arrange a rack in the middle. Evenly spread the tots in a single layer on a baking sheet and bake until hot, about 15 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 45tots
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Boar Stewed Between Two Flames, or Cinghiale Fra Due Fuochi: Wild boar is an interesting meat. It's more strongly flavored than pork but obviously from a similar animal, and quite a bit firmer -- the animal was wandering around, after all, and had ample opportunity to tone its muscles. Consequently, boar requires marinating to tenderize it. This recipe from Artusi will also work well with hare or other furred game, and semi-captive animals such as wild pigs.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb pork
                                                                  • Yes No vinegar
                                                                  • Yes No shallot
                                                                  • Yes No bay leaf
                                                                  • Yes No parsley
                                                                  • Yes No strip pancetta
                                                                  • Yes No onion
                                                                  • Yes No celery
                                                                  • Yes No carrot
                                                                  • Artusi assumes you will have about 2 1/4 pounds (1 k) of meat. Make a marinade by setting three cups of water and a half cup of vinegar to heat with three or four minced shallots, one or two bay leaves, a bunch of parsley, a bit of salt, and a pinch of pepper. Boil the mixture for five or six minutes then let it cool and pour it over the meat. Marinate the meat for 12 to 14 hours, turning it occasionally. Once the meat has marinated, pat it dry and lardon it with strips of cured lard of the kind one can buy in a delicatessen, or, in its absence, fatty pancetta. Line the bottom of a pot with three or four paper-thin slices of cured lard (in its absence use pork pancetta), place the boar over them, season it with salt and pepper, and add a whole onion, a bouquet garnis made by tying several sprigs of parsley together with a short stick of celery and a small carrot, a bit of butter, and a half cup of dry white wine. Cover the meat with three or four more slices of lard and a sheet of buttered paper, pressing it down so it sticks to the meat. Cover the pot and set it on the stove, placing coals on the lid as well (see below note). When the meat begins to dry, sprinkle it with broth and continue simmering it until done. Strain and degrease the sauce, and pour it over the meat before serving it. Note: Artusi was writing for people who had wood burning stoves, and who could remove some coals from the firebox and set them on the lid of the pot, thus providing heat from below and above. In their absence, gently braise the meat in a 325 F (160 C) oven, basting it occasionally with broth or its juices, until it is fork tender (figure about 25 minutes per pound). This will be very nice with polenta. A wine? A substantial red, for example a Brunello or a Chianti Classico Riserva, or if you want to go all out, Caprai's Sagrantino di Montefalco.
                                                                  Yields: 5servings stewed wild boar
                                                                  • Total Time: 7 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    baste
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Beef Bourguignonne
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb chuck meat
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1 dry red wine
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 14.5 oz, 3 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1/2 small yellow onion
                                                                  • Yes No 1 whole carrot
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 lb frozen pearl onions
                                                                  • Yes No 1 lb button mushroom
                                                                  • Heat oven to 300° F. Season the meat on all sides with 1 tablespoon of the salt and the pepper. Heat the oil in a Dutch oven or large ovenproof pot over medium heat. Cook the meat in batches, turning to brown all sides. Transfer to a plate. Add the wine to the drippings in the pot and bring to a boil. Cook for 3 minutes, using a wooden spoon to scrape the bottom of the pot. Add the meat, tomatoes, and 2 cups of the broth and bring to a simmer. Add the yellow onion, whole carrot, and garlic. Cover tightly and transfer to oven for 1 hour. Add the baby-cut carrots or carrot strips, cover, and return to oven until the meat is fork-tender but not falling apart, about 30 minutes more. Skim any fat from the surface. Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the pearl onions and the remaining broth. Simmer until the liquid almost completely evaporates and the onions are tender, about 15 minutes, shaking the pan occasionally to coat the onions with the liquid. Transfer to a plate. Clean the skillet, then melt the remaining butter over medium heat. Add the mushrooms and toss to coat. Cook, stirring occasionally, until the liquid released by the mushrooms almost completely evaporates, about 12 minutes. Remove from heat and add the remaining salt. Meanwhile, place the pot of beef stew on the stovetop over medium-high heat. Using a slotted spoon, remove and discard the onion half and the whole carrot. Simmer the stew, uncovered, until it thickens to the desired consistency, 10 to 20 minutes. Add the pearl onions and mushrooms and simmer for 5 more minutes. Spoon onto plates. In Advance: Beef Bourguignonne's flavor improves with time. Make it 1 or 2 days ahead of time, then cover and refrigerate it, keeping the onions and mushrooms separate from the stew. The next day, skim any fat from the surface. Reheat the stew over a medium-low flame for 45 minutes.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings
                                                                  • Prep Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    flame
                                                                  Ingredients
                                                                  • Yes No 1 butternut squash
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 tsp kosher salt
                                                                  • Yes No pinch black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 6 cup chicken broth
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No sage and parmesan croutons
                                                                  • Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, 2 teaspoons of the salt, and the pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.
                                                                  • In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with Sage and Parmesan Croutons and the grated Parmesan
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast in oven
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grate

                                                                  This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Serve it spooned over grilled fish or chicken. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.

                                                                  Ingredients
                                                                  • Yes No 1 lb tomato
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 2 tbsp diced pitted green olive
                                                                  • Yes No 1 tbsp diced pickled jalapeño pepper
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 1/2 tsp tomato ketchup
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 small white onion
                                                                  • In a large bowl, toss together all ingredients; let sit for 30 minutes to blend flavors. Serve at room temperature or chilled.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Chicken, tomatoes, onions and peppers create this flavorful Splenda® chicken dish that’s perfect over pasta or rice.

                                                                  Ingredients
                                                                  • Yes No 8 4 oz chicken breast (bone-in, skin-on)
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 medium green bell pepper
                                                                  • Yes No 2 tbsp cumin seed
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 2 28 oz whole peeled tomatoes in can
                                                                  • Yes No 1/2 cup feta cheese
                                                                  • Yes No 3 tbsp splenda no calorie sweetener, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • BROWN both sides of chicken in oil over medium-high heat in a large sauté pan. Remove from pan and keep warm.
                                                                  • ADD onion and green peppers and sauté until soft. Add spices and cook until aromatic (about 30 seconds). Add tomatoes, cheese, and SPLENDA® Granulated Sweetener to the pan and allow to simmer for 15 minutes.
                                                                  • RETURN chicken back to the pan and simmer 20 minutes, stirring occasionally. Stir in butter and cilantro and serve.
                                                                  Yields: 8(1 chicken breast and about 1 cup sauce)
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    splenda
                                                                    Brands:
                                                                  • Yes No
                                                                    Splenda

                                                                  This recipe for roast turkey with pasta tatters, purica s mlincima, bears witness to Croatians' and Slovenians' love of whole roasted birds. Both cultures like to serve goose, turkey and duck with mlinces (MLEEN-tsehs), also known as mlinci, a stiff cracker-type dumpling that is reconstituted in boiling water and flavored with the roast drippings. They're known as "pasta tatters" in English. Here is a larger photo of roast turkey with pasta tatters. Makes 10-12 servings of Croatian Roast Turkey with Mlinces

                                                                  Ingredients
                                                                  • Yes No 1 10 to 12 lb turkey
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 oz bacon
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 recipe mlinces
                                                                  • Heat oven to 400 degrees. Dry the turkey with paper towels. Rub the entire bird, inside and out, with garlic cloves. Salt and pepper the entire bird, inside and out. In a small bowl, combine bacon and rosemary. Stuff neck with bacon-rosemary mixture and sew up or use a skewer to seal up. Rub the entire bird with oil. Place bird on a rack in a roasting pan and cover loosely with foil. Cook 45 minutes, remove foil, reduce heat to 325 degrees. Baste the turkey, then pour the white wine over and continue to roast, basting occasionally, until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees. Serve with Mlinces that have been mixed with some of the pan juices.
                                                                  Cuisine:YesNoenglish
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  The whipped cream topping can be made four hours ahead if kept chilled and covered. If you don't have Chambord, use Grand Marnier, crème de cassis (black currant-flavored liqueur), or two teaspoons raspberry extract for the sugar syrup.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup chambord
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 cup diced nectarine
                                                                  • Yes No 1 cup cherry
                                                                  • Yes No 1 cup sliced strawberry
                                                                  • Yes No 1 cup raspberry
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp chambord
                                                                  • Yes No 3 tbsp slivered almond
                                                                  • Combine 1/3 cup water, 5 tablespoons sugar, 1/4 cup Chambord, and juice in a small saucepan over medium-low heat; bring to a boil. Simmer 8 minutes or until sugar dissolves, stirring frequently. Remove from heat, and cool.
                                                                  • Combine nectarines and next 4 ingredients (through blueberries) in a large bowl. Add sugar mixture, and toss gently to coat.
                                                                  • Place whipping cream and 2 teaspoons sugar in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold in 1 teaspoon Chambord. Serve whipped cream over fruit, and sprinkle evenly with almonds.
                                                                  Yields: 8servings (serving size: 1/2 cup fruit salad, 1 1/2 tablespoons whipped cream, and about 1 teaspoon almonds)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    chambord
                                                                    Brands:
                                                                  • Yes No
                                                                    chambord

                                                                  Time: 20 minutes. No bread is involved, but this is hearty enough for a quick weeknight meal--and makes great use of vine-ripened tomatoes.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 tbsp chopped chives
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 2 5 oz tuna, canned
                                                                  • Yes No 3 scallion
                                                                  • Yes No 4 large thick slice heirloom tomato
                                                                  • In a medium bowl, whisk together oil, lemon zest and juice, salt, pepper, and chives. Add parsley leaves, beans, tuna, and onions and stir gently just until coated.
                                                                  • Arrange tomato slices on 4 plates and spoon tuna mixture on top, dividing evenly. Top each salad with a few parsley leaves if you like.
                                                                  • *Look for pole- or troll-caught.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  A classic Jewish staple, brisket is slow-cooked for optimum tenderness and flavor. Here the meat is first coated with a Hungarian paprika rub, then slow-cooked with tomatoes, onion, and rosemary. The addition of brown sugar and vinegar lends a sweet-savory balance to the deep, meaty flavor. Be sure to spoon the sauce over potatoes. What to buy: As with any Passover dish, make sure all of your ingredients are kosher for Passover. If you can’t find kosher-for-Passover cider vinegar, then kosher-for-Passover red wine vinegar is a good substitute. Game plan: Cook the brisket the day before serving; the flavors meld after a night in the refrigerator. This dish was featured as part of our Recipes for Passover photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tbsp hungarian paprika
                                                                  • Yes No 2 tsp garlic powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 4 to 5 lb beef brisket, widthwise
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 medium yellow onion
                                                                  • Yes No 12 medium garlic clove
                                                                  • Yes No 6 tbsp packed golden brown sugar
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 14 1/2 oz tomatoes, liquid and, tomatoes
                                                                  • Yes No 2 6 inch branches fresh rosemary
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 2 cup water
                                                                  • Heat the oven to 325°F and arrange a rack in the middle.
                                                                  • Place the salt, paprika, garlic powder, and pepper in a small bowl and stir to combine. Rub the brisket pieces all over with the seasoning mixture; set aside.
                                                                  • Place the oil in a 6-quart Dutch oven or a large, heavy-bottomed pot with a tightfitting lid and heat over medium high until shimmering. Add 1 piece of the brisket and cook until browned on both sides, about 10 minutes total. Remove to a plate and repeat with the second piece of meat.
                                                                  • Reduce the heat to medium; add the onions, garlic, and brown sugar; and sauté until the onions are softened and starting to caramelize, about 12 minutes. Add the tomato paste, stir to coat the onions, and cook until the paste is no longer raw-tasting, about 2 minutes. Add the remaining ingredients and stir to incorporate. Increase the heat to high and bring the mixture to a boil.
                                                                  • Return the brisket to the pot, fat side up (it’s OK if the pieces overlap), cover, and braise in the oven for 1 hour. Remove from the oven and rotate the meat from bottom to top, keeping the fat side up (or fit the pieces side by side if possible). Cover, return the pot to the oven, and braise until the brisket is fork tender, about 1 1/2 to 2 hours more.
                                                                  • Remove the brisket from the oven, uncover, and let cool in the braising liquid until the sauce is just warm, about 1 hour. Cover and refrigerate overnight.
                                                                  • Heat the oven to 325°F and arrange a rack in the middle.
                                                                  • Remove the brisket to a cutting board and slice off the excess fat. Using a spoon, scrape away the hardened layer of fat on the surface of the sauce. Remove the rosemary branches and bay leaf and discard. Slice the brisket against the grain into 1/2-inch-thick pieces and return the slices to the sauce. Cover the pot and place it in the oven until the brisket is warmed through, about 45 minutes. Serve on a platter with the sauce either on the side or spooned over the meat.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This salad calls for a trio of citrus, including navel oranges, which are meaty and slightly acidic. Feel free to try other varieties such as Cara Caras, which have a lovely pink flesh and delicate flavor. No matter what kind you choose, you'll get a big dose of vitamin C.

                                                                  Ingredients
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 2 tangerine
                                                                  • Yes No 3 clementines
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 3 tbsp chopped mint
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp walnut oil
                                                                  • Yes No 1 tbsp crème fraiche
                                                                  • Yes No 2 1/4 lb arugula
                                                                  • Yes No salt and pepper
                                                                  • Using a sharp knife, peel the oranges, tangerines and clementines, removing all the bitter white pith. Slice the clementines crosswise 1/2 inch thick and remove the pits. Transfer the clementines to a medium bowl. Working over the bowl, cut between the membranes of the oranges and tangerines, releasing the sections into the bowl. Add the shallot and mint.
                                                                  • In a large bowl, whisk the lime juice with the walnut oil and crème fraîche. Add the arugula, season with salt and pepper and toss gently. Using tongs, transfer the arugula to plates. Add the citrus fruits to the remaining dressing, season with salt and pepper and toss to coat. Top the arugula with the citrus and serve.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Sauté lightly steamed green beans and top with chopped bacon and green onions for a simple and savory side dish.