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                                                                  Scroll down to see more brownies and bars, including chocolate brownies, blonde brownies, and pecan bars.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 18 whole graham cracker
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 1 1/2 oz milk chocolate bars, approximately 1 1/2 ounces each
                                                                  • Yes No 3 1/2 cup miniature marshmallow
                                                                  • Heat oven to 350°. Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Stir in crushed graham crackers, flour, and salt. Reserve 1 cup of the graham cracker mixture and press remaining mixture over the bottom of a greased 13x9x2-inch baking pan. Arrange chocolate bars, in a single layer, over graham cracker crust mixture in the pan. Sprinkle with marshmallows. Crumbled reserved graham cracker mixture over the marshmallows. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Cut into bars and cool completely. Makes about 2 dozen bars. More Bar Cookies and Related Butter Pecan Turtle Bars Toffee Bars I Pecan Spice Bars Butter Pecan Squares Toffee Bars II Toffee Squares Caramel Cookie Bars Melt Away Cookie Bars Toffee Graham Cracker Bars Magic Cookie Bars Praline Squares Applesauce Bars Magic Cookie Bars Lemon Bars Chocolate Revel Bars Southern Pecan Bars Cherry Crumb Bars Pumpkin Bars Date Bars Nanaimo Bars Fig Bars Butterscotch Bars Butterscotch Squares with Pecans Index of Brownies and Bars Chocolate Brownie Recipes Cookie Recipes Index Candy Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    slow cook

                                                                  This flavorful turkey breast is compact and delicious, perfect for a small family. Or, roast this turkey breast for the great sandwiches and leftovers you'll have for a few days.

                                                                  Ingredients
                                                                  • Yes No 1 5 to 7 lb turkey breast, bone in
                                                                  • Yes No vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No glaze:
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 6 oz frozen orange juice concentrate
                                                                  • Yes No 2 tbsp sweet orange marmalade
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Heat oven to 325°. Rub turkey breast lightly with vegetable oil. Sprinkle with salt and pepper. Place the turkey on a rack in a roasting pan. Roast for about 2 to 3 1/4 hours, depending on size of the turkey breast (stuffed will take longer). The cooking time guide should be on the turkey breast packaging. A meat thermometer will reach 170° when the turkey is done. If necessary, tent with a piece of buttered or oiled foil during the last hour. Baste with glaze (below) a few times the last 20 minutes of cooking time. Let turkey stand for 10 minutes before carving. Glaze: In a small saucepan combine glaze ingredients and bring to a boil, stirring frequently. More Turkey Recipes Turkey Supreme with Leftover Turkey Creamed Turkey Hot Turkey Casserole Turkey Casserole Delight Turkey a la King Hot Brown Sandwiches After Holiday Creamed Turkey Turkey Pot Pie Louisville Creamed Turkey Turkey Casserole with Dressing Turkey Sandwiches with Cheese Sauce Turkey Almond Casserole Turkey Tetrazzini Turkey Salad Turkey and Mashed Potato Croquettes Turkey Empanadas Turkey Recipes Index Leftover Turkey Recipes Thanksgiving Recipes
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mash
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Vignole, or vignarola, is a Roman word to describe this incredible stew which is a celebration of spring. Please, please try it ? you will end up making it forever! If you don?t have any chicken stock on hand, just use some of the water you cooked the beans, leeks, and chard in. You can leave the cooked prosciutto in or take it out before serving, as you like. This is absolutely lovely tossed into cooked, drained pasta. And you must try it with asparagus if you can.

                                                                  Ingredients
                                                                  • Yes No small violet artichokes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 12 oz 12 oz fresh baby fava beans
                                                                  • Yes No 1 regular leek
                                                                  • Yes No 1/2 lb chard, picked
                                                                  • Yes No extra virgin olive oil
                                                                  • Vignole, or vignarola, is a Roman word to describe this incredible stew which is a celebration of spring. Please, please try it – you will end up making it forever! If you don’t have any chicken stock on hand, just use some of the water you cooked the beans, leeks, and chard in. You can leave the cooked prosciutto in or take it out before serving, as you like. This is absolutely lovely tossed into cooked, drained pasta. And you must try it with asparagus if you can.Put the artichokes into a pot of cold salted water and bring to a boil. Cook for about 10 minutes or until tender (check by inserting a knife into the heart) and drain. Allow to cool, then peel back the outer leaves till you reach the pale tender ones, and remove the choke using a teaspoon. Tear the hearts into quarters.Fill the pot with water again, add some salt, and bring to a boil. Blanch the fava beans for a minute, then remove from the water with a slotted spoon and drain. Blanch the leeks for 3 or 4 minutes, until tender, and the spinach or chard until just wilted.Heat a large saucepan, big enough to hold all the ingredients, and add a good splash of oil. Cook the onion very gently for about 10 minutes, until soft, add the chicken stock and the peas, and bring to a boil. Lay the slices of prosciutto over the top and simmer gently for about 10 minutes, until the peas are cooked and soft and the prosciutto has flavored them nicely.Tear the leeks into strips and stir them into the peas with the roughly chopped spinach or chard, the artichokes, and the fava beans. Bring back to simmering point and let all the vegetables stew together very slowly for about 10 more minutes. Chop the herbs.Taste, season with salt and pepper, and stir in the chopped herbs and a good few glugs of extra virgin olive oil before serving.
                                                                  Cuisine:YesNorome
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We don't need to remind everyone that there's a serious heat wave washing over much of the country right now. How about we just give you something cool to serve for supper?

                                                                  Ingredients
                                                                  • Yes No 2 chicken breast (boneless, skinless)
                                                                  • Yes No 4 tsp peanut oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 inch ginger
                                                                  • Yes No 1 lb soba noodles
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 5 scallion
                                                                  • Yes No 2 tsp black sesame seed
                                                                  • Yes No 2 tbsp natural peanut butter
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 3 tbsp sesame oil
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Season the chicken breasts with salt and pepper. Heat 2 teaspoons of oil in a medium skillet over medium heat. Cook the garlic and ginger for about 2 minutes, then remove and set aside.
                                                                  • Add the remaining 2 teaspoons of oil, increase the heat slightly, and add the chicken breasts. Cook until golden on each side, 3 to 4 minutes per side. Turn the heat to low, cover the pan, and cook until chicken is cooked through, about 10 minutes. Remove chicken from the pan and set aside to cool.
                                                                  • Bring a large stockpot of water to a boil and cook spaghetti according to the package directions. While it cooks, peel the cucumber and slice into thin strips about 4 inches long. This is much easier on a mandoline, but you can certainly do it by hand — the strips can be any thickness you like.
                                                                  • In a large bowl, whisk together the ingredients for the sauce, plus the garlic and ginger. When the spaghetti is finished cooking, drain and rinse under cold water until cool. Add to the bowl with the sauce and toss to coat. Add the cucumber, scallions, and sesame seeds.
                                                                  • Slice the cooled chicken into thin, diagonal strips and place on top of the noodles on each plate.
                                                                  • *If you use regular peanut butter, you may want to reduce the amount of sugar in the sauce, as non-natural peanut butter contains sugar.
                                                                  Yields: 4as a main course
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat

                                                                  Shallots in Season: Pan-fried until crisp, shallots are served as a crunchy garnish; coconut milk, ginger, plus the heat of jalapeno add up to Asian flavor.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 4 5 to 6 oz, 1 cup shallot
                                                                  • Yes No 5 oz shiitake mushroom cap
                                                                  • Yes No 4 2 cup carrots
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 medium jalapeño chili pepper
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 13.5 oz coconut milk
                                                                  • Yes No 1 12 oz sirloin steak
                                                                  • Yes No 1 1/2 tsp grated lime zest and 1/4 cup juice
                                                                  • Yes No cilantro
                                                                  • In a medium saucepan, heat oil over medium-high. Add 3/4 cup shallots; cook, stirring frequently and being careful not to burn, until golden, 3 to 4 minutes. Using a slotted spoon, transfer shallots to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of the pan oil.
                                                                  • In same pan over medium heat, add mushrooms, carrots, ginger, jalapeno, and remaining cup shallots; season with salt and pepper. Cook until carrots have softened and mushrooms have begun to release their liquid, 3 to 5 minutes.
                                                                  • Add coconut milk, beef, and 3 cups water; bring to a boil. Reduce to a simmer, and cook 5 minutes. Stir in lime zest and juice; remove from heat.
                                                                  • Ladle soup into serving bowls; garnish with shallots and, if desired, cilantro leaves.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Two of holiday's finest flavors—gingerbread and cranberry—meet in these easy-to make cookies that start with a box of gingerbread cake mix.

                                                                  Ingredients
                                                                  • Yes No 1 14 to 15 oz cookie mix
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 coarse cup regular granulated sugar
                                                                  • Heat oven to 350º F. Make the gingerbread cookie dough according to the label directions. Stir in the dried cranberries. Roll the dough into 1-inch balls. Arrange the balls on an ungreased baking sheet, 2 inches apart. Lightly butter the bottom of a drinking glass, then dip it into the sugar. With the glass, flatten the balls one at a
                                                                  • time. Dip the glass back into the sugar after each cookie is pressed. Bake for 12 to 14 minutes or until firm. Remove to a wire rack and cool completely.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip

                                                                  Steve W. Little of Sequim's Dockside Grill roasts his salmon and serves it with veggies. It's great grilled too.

                                                                  Ingredients
                                                                  • Yes No 4 piece wild salmon fillet
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tbsp paprika based bbq rub
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 8 oz dungeness crab
                                                                  • Soak a 1/2-in.-thick cedar plank in warm water at least 1 hour. Preheat oven to 450°. Rub salmon with olive oil and BBQ rub, set on plank skin side down, and roast directly on oven rack 8 to 12 minutes, or until almost opaque.
                                                                  • Melt butter in a medium frying pan over medium-low heat. Add crab and heat until warm.
                                                                  • Top each salmon piece with some crab and drizzle with beurre blanc.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    cedar wood

                                                                  Familiar flavors combine in unexpected ways in this sophisticated salad. What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and are sold in jars. Look for them in gourmet grocery stores or online.

                                                                  Ingredients
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 2 medium fennel bulb
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1/3 cup oil cured black olives, and pitted
                                                                  • Yes No 1/2 preserved lemon, rind only, very
                                                                  • Yes No preserved lemon and bitters vinaigrette
                                                                  • Trim leaves from celery stalks and coarsely chop them; set aside. Thinly slice celery stalks on the bias.
                                                                  • Combine celery, celery leaves, fennel, parsley, olives, and lemon rind in a large bowl. Add vinaigrette and toss to coat. Season well with salt and freshly ground black pepper. Mound salad onto a serving platter and, if using, garnish with fennel fronds.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Put a new spin on macaroni and cheese with pasta wagon wheels (rotelle). Spoon into little paper cups for easy serving.

                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 1 lb rotelle pasta
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No black pepper
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1/2 tsp prepared yellow mustard
                                                                  • Yes No 2 1/2 cup grated sharp cheddar cheese
                                                                  • Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain well. Transfer to a large bowl.
                                                                  • Heat milk in a medium saucepan over medium heat until hot. Melt butter in a deep skillet over medium heat.When butter begins to foam, add flour; cook, whisking, 1 minute. Gradually whisk in hot milk. Cook, whisking constantly, until mixture starts to bubble and thicken, about 5 minutes.
                                                                  • Remove skillet from heat. Add 1 teaspoon salt, a pinch of black pepper, cayenne,mustard, and cheese; stir until melted.
                                                                  • Stir cheese sauce into the pasta, and serve immediately.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 cup instant polenta
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp chives
                                                                  • In a saucepan, bring the water to a boil. Gradually whisk in the polenta; return to a boil. Cook over moderately low heat, stirring, until smooth, about 3 minutes. Remove from the heat. Whisk in the butter, season with salt and pepper, stir in the chives and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving. This recipe first appeared in SAVEUR issue #140, along with Laura Schenone's story Glorious Pesto.

                                                                  Ingredients
                                                                  • Yes No 4 cup packed basil
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 plum tomato
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 oz pancetta
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 1/2 medium zucchini
                                                                  • Yes No 1/4 head savoy cabbage
                                                                  • Yes No 8 cup chicken stock
                                                                  • Yes No 7 whole tomatoes in can
                                                                  • Yes No 1/3 cup dried spaghetti
                                                                  • Yes No 1 15 oz cannelini beans
                                                                  • Yes No salt and pepper
                                                                  Yields: 9

                                                                  Set these simple cookies out with after-dinner coffee and tea and they’ll disappear in no time!

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 tbsp earl grey tea leaves, from approximately 6 tea bags
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Heat oven to 375° F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
                                                                  • Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed. Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes. Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This sticky Italian specialty, also known as torrone, has a light lemony bite, a honeyed sweetness, and a marshmallow-like smoothness that's the perfect backdrop to the crunch of toasted almonds. Get the packaging how-to for the Lemony Almond Nougat.

                                                                  Ingredients
                                                                  • Yes No 2 piece edible rice paper
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 3 cup almond
                                                                  • Yes No 3 tbsp finely grated lemon zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Place 1 piece of rice paper on a 9-by-13-inch rimmed (quarter) baking sheet.
                                                                  • Combine sugar, honey, corn syrup, and water in a large pot over medium-high heat. Cook, stirring constantly until sugar dissolves and mixture just begins to simmer, about 10 minutes. Cook, undisturbed, until mixture registers 300 to 305 degrees on a candy thermometer, 25 to 30 minutes.
                                                                  • Meanwhile (when syrup reaches 270), whisk whites with a mixer on high speed until stiff peaks form. When hot sugar mixture is ready, pour it into whites in a slow, steady stream. Whisk until mixture cools and thickens, about 10 minutes. Reduce speed to medium-low, and add vanilla, almonds, lemon zest, and salt. Working quickly, spread mixture evenly on rice paper. Place remaining piece of rice paper on top, pressing to flatten. Let cool on a wire rack. Once cool, cover nougat with plastic wrap, and let dry for at least 2 days or up to 1 week.
                                                                  • Run a knife around edges of sheet to loosen nougat, and invert nougat onto a cutting board. Trim each edge to straighten. Cut crosswise into 3/4-inch-wide slices. (Dip knife in water between each cut.) Cut each slice into 1 1/2-inch-long pieces. Wrap each piece in cellophane. Nougat will keep, covered, for up to 1 month.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 96pieces
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 10 min., Cook: 30 min.

                                                                  Ingredients
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 2 14 1/2 oz chicken broth
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup uncooked quick cooking grits
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 2 tbsp canned chopped green chiles
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No garnishes, fresh parsley, cheddar cheese
                                                                  • Cook bacon in a heavy saucepan over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in pan. Drain bacon on paper towels.
                                                                  • Gradually add chicken broth and salt to hot drippings in pan; bring to a boil. Stir in grits, tomatoes, and green chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes.
                                                                  • Stir in Cheddar cheese until melted. Top with chopped bacon. Garnish, if desired. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No pan juices from the turkey and roasting pan
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 5 cup chicken broth
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside. Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes. Add the butter and melt. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes. Still stirring, slowly add first the broth, then 1 cup of the reserved juices. Bring to a boil. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes. Remove from heat and season with the salt and pepper. Strain just before serving. * Ingredients too variable for meaningful analysis of nutritional information
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Also known as wedding cake, Christmas cake, and bolo pretu, among other monikers, this cake has roots throughout the Caribbean and is usually reserved for the celebratory events it’s named for. Not unlike the more common dark fruitcakes, it’s packed with dried fruits, nuts, and warm spices, but the molasses found in stateside cakes is swapped for burnt sugar (see “What to buy”), resulting in a slightly bitter yet rich, chocolaty flavor. This cake has endless ingredient variations, but one is universal—rum, and lots of it! What to buy: Burnt sugar is the crucial ingredient, giving this cake its deep black color and unique flavor, which cannot successfully be mimicked by dark corn syrup or molasses, not even blackstrap. Although burnt sugar can be made at home, the process can be imprecise. We like Blue Mountain Country for its moderate sweetness and chocolate notes. Use our recipe for Candied Grapefruit Zest and swap out the grapefruit peel for orange. A homemade candied citrus yields the best results, but if you’d rather purchase some, use a high-quality candied zest, which usually appears in the fall at gourmet or specialty stores. Don’t even think about using the scary, Day-Glo fruit found in tubs—it tastes as horrible as it... read more Also known as wedding cake, Christmas cake, and bolo pretu, among other monikers, this cake has roots throughout the Caribbean and is usually reserved for the celebratory events it’s named for. Not unlike the more common dark fruitcakes, it’s packed with dried fruits, nuts, and warm spices, but the molasses found in stateside cakes is swapped for burnt sugar (see “What to buy”), resulting in a slightly bitter yet rich, chocolaty flavor. This cake has endless ingredient variations, but one is universal—rum, and lots of it! What to buy: Burnt sugar is the crucial ingredient, giving this cake its deep black color and unique flavor, which cannot successfully be mimicked by dark corn syrup or molasses, not even blackstrap. Although burnt sugar can be made at home, the process can be imprecise. We like Blue Mountain Country for its moderate sweetness and chocolate notes. Use our recipe for Candied Grapefruit Zest and swap out the grapefruit peel for orange. A homemade candied citrus yields the best results, but if you’d rather purchase some, use a high-quality candied zest, which usually appears in the fall at gourmet or specialty stores. Don’t even think about using the scary, Day-Glo fruit found in tubs—it tastes as horrible as it looks.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup almond
                                                                  • Yes No 1 3/4 cup dried cherry
                                                                  • Yes No 1 3/4 cup prune
                                                                  • Yes No 1 1/2 cup dark rum
                                                                  • Yes No 1 1/2 cup raisin
                                                                  • Yes No 1 1/2 cup ruby port
                                                                  • Yes No 1 1/4 cup currant
                                                                  • Yes No 3/4 cup candied orange peel
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 4 stick unsalted butter
                                                                  • Yes No 2 1/4 cup packed golden brown sugar
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3/4 cup burnt sugar
                                                                    For the fruit:
                                                                  • Combine all ingredients in a 3-quart container with a tightfitting lid and mix well. Cover tightly and store in a dark, cool, dry place for 1 week.
                                                                    For the cake:
                                                                  • Heat the oven to 300°F and arrange a rack in the middle. Coat two 9-by-5-inch loaf pans with butter; set aside.
                                                                  • Combine flour, salt, baking powder, cinnamon, clove, and nutmeg in a large bowl and whisk to aerate and break up any lumps. Set aside.
                                                                  • Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium speed until pale yellow, about 3 minutes. Scrape down the sides of the bowl, and return the mixer to medium speed. Add eggs one at a time, letting each mix in fully before adding the next. Add vanilla. Scrape down the sides of the bowl and return the mixer to low speed.
                                                                  • Add flour mixture, macerated fruit and nuts along with any unabsorbed liquid, and burnt sugar, and mix until just combined. Divide batter evenly between the prepared pans (the pans will be completely full).
                                                                  • Bake until a cake tester comes out clean (the cake centers will be very moist), about 2 hours.
                                                                  • Let cool 30 minutes in the pans on a wire rack. Turn cakes out onto the rack, and brush each with 2 tablespoons dark rum. Cool completely before slicing and eating, or aging.
                                                                  • To age, store each cooled cake in a resealable plastic bag at room temperature for up to 2 months. A dark cupboard or pantry is ideal, but do not refrigerate, as the moisture level will change the texture.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 2(9-inch) loaves
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  The only thing better than a juicy steak straight from the grill is a selection of zesty toppings to go along with it. Invite guests to take their pick!

                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 2 lb, 1 inch thick sirloin steak
                                                                  • Yes No coarse salt
                                                                  • Yes No sweet onion relish
                                                                  • Yes No spicy green sauce
                                                                  • Yes No tomato ginger chutney
                                                                  • Heat grill to high; lightly oil grates. Season steaks on both sides with salt and pepper. Grill, turning once, until steaks reach desired doneness, 10 to 15 minutes for medium-rare.
                                                                  • Let rest 10 minutes; thinly slice. Serve steaks with toppings.
                                                                  Yields: 8
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  Polish dried fruit compote is a dessert of stewed fruit eaten year-round in Poland, but it is especially popular in the fall and winter. It uses summer's bounty that has been preserved by drying, and then reconstituted with sugar, water and spices. It is a traditional Christmas Eve ( wigilia ) dessert and originally was made with 12 dried fruits to represent the 12 apostles (I wonder which one was Judas?). When made thicker, it's great dolloped on toast or ice cream. It's also a great edible gift, but it must be refrigerated. It keeps for about 1 week. View this larger image. Makes 12 servings of Dried Fruit Compote

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb dried fruits
                                                                  • Yes No 8 cup water
                                                                  • Yes No 8 whole cloves, whole
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No lemon zest
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • In a large saucepan, place fruit, water, cloves, cinnamon, zest, if using, and sugar. Bring to a boil, stirring frequently, and simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly. Add more water if you like a liquidy consistency or reduce by further simmering for a thicker compote. Cool in an ice water bath and transfer to impeccably clean containers. Refrigerate for up to 1 week.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Nothing slakes the thirst like buttermilk and this cold cucumber-beet soup, known as zupa letnia or chlodnik, not only has buttermilk, but sour cream and hard-cooked egg. This is a no-cook soup that comes together quickly with the help of canned beets. It can be pureed to a velvety consistency and served in a chilled martini or iced-tea glass, or eaten chunky in a chilled bowl. Here are more beet recipes. Makes 4 servings

                                                                  Ingredients
                                                                  • Yes No 1 1 lb sliced beets
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1 small seedless cucumber
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No salt
                                                                  • Place beets in bowl of a food processor and whirl until smooth. Add remaining ingredients and puree until velvety. Adjust seasonings. Chill. Serve in a chilled martini or iced-tea glass garnished with a cucumber slice and chives, if desired.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  For a new way to enjoy pumpkin this season, try these pumpkin ravioli with a rich yet mellow Gorganzola sauce. You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked. Pour a chilled chardonnay.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup pumpkins in can
                                                                  • Yes No 2 tbsp dry bread crumb
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp minced sage
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 30 round wonton wrappers
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1/2 2 oz cup crumbled gorgonzola cheese
                                                                  • Yes No 3 tbsp chopped hazelnut
                                                                  • Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
                                                                  • Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
                                                                  • Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
                                                                  • Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.
                                                                  • Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1 tbsp rosemary
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 pitted dates
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • In a food processor, coarsely puree the garlic, shallot, thyme and rosemary with 1/2 cup of the buttermilk. Blend in the remaining 1 1/2 cups of buttermilk. Pour into a baking dish; season with salt and pepper. Add the chicken; turn to coat. Cover and refrigerate at least 4 hours.
                                                                  • Preheat the oven to 400°. Blend the butter with the dates and lemon juice and season with salt and pepper.
                                                                  • Remove the chicken from the buttermilk and pat dry. Season with salt and pepper. In a large, ovenproof nonstick skillet, heat the olive oil. Add the chicken breasts and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the breasts and roast them in the oven for about 10 minutes, or until just cooked through. Serve with the date butter.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  This recipe goes with Buttermilk Pound Cake with Custard Sauce

                                                                  Ingredients
                                                                  • Yes No 2 cup organic buttermilk (1% fat)
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 1 tbsp organic corn starch
                                                                  • Yes No 3 organic egg yolk
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Whisk together buttermilk, sugar, cornstarch, and egg yolks in a heavy 3-qt. saucepan. Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Remove from heat, and stir in vanilla. Serve warm or cold. Store leftovers in an airtight container in refrigerator up to 1 week.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 1/3cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Italian-inspired chicken dish is a one-pot meal your family is sure to love. Serve over hot cooked macaroni or cavatappi pasta.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 6 oz chicken breast half (bone-in, skin-on)
                                                                  • Yes No 4 1 lb chicken thigh
                                                                  • Yes No 4 1 lb chicken drumstick
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 1/4 cup sliced green olive
                                                                  • Yes No 1/4 cup caper
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 28 oz Italian style tomatoes in can
                                                                  • Yes No 8 cup macaroni
                                                                  • Yes No parsley
                                                                  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from pan. Add 1 1/2 teaspoons oil and remaining chicken pieces; sauté 2 minutes on each side or until lightly browned. Remove chicken from pan.
                                                                  • Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add celery; sauté 5 minutes. Add basil and next 8 ingredients (basil through tomatoes). Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
                                                                  • Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley sprigs, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 chickenbreast half or 1 thigh and 1 drumstick, 1/2 cup sauce, and 1 cup pasta)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Tip: To garnish this drink, thread fresh cranberries and fresh lemon slices onto wooden skewers.

                                                                  Ingredients
                                                                  • Yes No 3 cup unsweetened raspberry flavored sparkling water
                                                                  • Yes No 3 cup cranberry raspberry drink
                                                                  • Yes No 1/4 cup crème de cassis
                                                                  • Combine the sparkling water and cranberry-raspberry drink in a pitcher; stir well. Spoon 1 tablespoon crème de cassis in each of 6 glasses; add 1 cup juice mixture.
                                                                  • Note: For a nonalcoholic version, omit the crème de cassis--the recipe works fine without it.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  You can make these scones all year long by freezing pumpkin purée in measured portions. We tried this scone recipe with canned pumpkin, which makes a good substitute.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3/4 cup pumpkins in can
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • In a bowl, mix flour, brown sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Add 1/2 cup butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form.
                                                                  • In a small bowl, whisk pumpkin and 1/2 cup milk until well blended. Add to flour mixture and stir just until dough is evenly moistened.
                                                                  • Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into a 6-inch round 1 1/2 inches thick; cut into 6 equal wedges.
                                                                  • Separate wedges and place on a lightly buttered 12- by 15-inch baking sheet. In a small bowl, beat egg yolk and 1 tablespoon milk to blend; brush lightly over tops of scones (discard any remaining egg wash). In another small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over scones.
                                                                  • Bake in a 375° regular or convection oven until scones are golden brown, 25 to 30 minutes. Transfer to a rack; serve warm or cool.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 6scones
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No one 15 oz, 1 3/4 cup pumpkin purée
                                                                  • Yes No 8 whole graham cracker
                                                                  • Yes No 1/2 2 oz cup pecan
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1 1/2 14 oz cup cream cheese
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry.
                                                                  • Preheat the oven to 500°. Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse until finely ground. Add the melted butter and pulse just until incorporated. Press the crumbs onto the bottom of the prepared pan. Bake the crust for about 8 minutes, just until it is fragrant and lightly browned. Let the crust cool completely.
                                                                  • In the bowl of a standing electric mixer fitted with the paddle, beat the cream cheese until it is very smooth. In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves and allspice. With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl. Carefully add the drained pumpkin puree and beat until smooth. Add the eggs one at a time, beating well and scraping down the bowl between each addition. Beat in the heavy cream, lemon juice and vanilla until the cheesecake mixture is smooth.
                                                                  • Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225° and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150°; the center will be very jiggly but not liquidy. Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.
                                                                  • Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping and whipped cream.
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 6 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For this salad you will need a whole mixture of different tomatoes, at room temperature, nice and ripe.

                                                                  Ingredients
                                                                  • Yes No handful, large 4 handfuls of mixed tomatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No red wine vinegar
                                                                  • Yes No a of garlic
                                                                  • Yes No 2 tsp 2 teaspoons fresh horseradish
                                                                  • Yes No handful, small a of fresh flat leaf parsley
                                                                  • For this salad you will need a whole mixture of different tomatoes, at room temperature, nice and ripe.Cut the bigger tomatoes into slices about ¹/₂ inch thick. You can halve the cherry tomatoes or leave them whole. Then sprinkle them all with a good dusting of sea salt. Put them in a colander and leave them for 30 minutes. What’s going to happen here is that the salt will draw the excess moisture out of the tomatoes, intensifying their flavor. Don’t worry about the salad being too salty, as a lot of the salt drips away.Place the tomatoes in a large bowl and dress with enough extra virgin olive oil to loosen (approximately 6 tablespoons), and 1–2 tablespoons of vinegar, but do add these to your own taste. Toss around and check for seasoning – you may or may not need salt but will certainly need pepper.Add the garlic. Now start to add the horseradish. Stir in a couple of teaspoons to begin with, toss around and taste. If you like it a bit hotter, add a bit more horseradish. All I do now is get some finely sliced flat-leaf parsley (stalks and leaves) and mix this into the tomatoes. Toss everything together and serve as a wonderful salad, making sure you mop up all the juices with some nice squashy bread.This salad is fantastic with roast beef, goat’s cheese or baked potatoes. And to be honest, even if you put these tomatoes in a roasting tray and roasted them with some sausages scattered around them it would be nice.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  Easy Press-In Pie Crust
                                                                   15236 d 5 h 29 m

                                                                  With store-bought cookies, some butter, and a bit of salt and sugar, you can make an irresistible homemade pie crust -- no rolling required. Ideal for icebox pies, press-in crusts are a Thanksgiving shortcut: Bake the crust a day or two ahead, fill it the night before, then add a topping before serving. Whether you use graham crackers or chocolate or vanilla wafers, our simple recipe will turn out a perfect crust every time. Choose from these recipes: Coconut-Key Lime Pie, Maple Cheesecake with Roasted Pears, Chocolate Black-Bottom Pie.

                                                                  Ingredients
                                                                  • Yes No 6 oz cookie
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
                                                                  • Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely
                                                                  • in plate on a wire rack before filling.
                                                                  Yields: 19-inch pie crust
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 15236 days 5 hours 29 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake

                                                                  A spicy North African-style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead.

                                                                  Ingredients
                                                                  • Yes No 4 red bell pepper
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 cup couscous
                                                                  • Yes No 8 oz eggplant
                                                                  • Yes No 8 oz squash
                                                                  • Yes No 8 oz zucchini
                                                                  • Yes No 4 scallion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 lb top sirloin steak
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Preheat broiler.
                                                                  • To prepare pepper sauce, cut the bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 12 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 20 minutes. Peel. Place peppers and the next 8 ingredients (through red pepper) in a blender, and process until smooth.
                                                                  • Preheat grill to medium-high heat.
                                                                  • To prepare couscous, combine 1 cup water, broth, and bay leaf in a medium saucepan; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 10 minutes. Fluff with a fork; discard bay leaf.
                                                                  • Arrange eggplant and the next 3 ingredients (though green onions) on grill rack coated with cooking spray; grill 3 minutes on each side or until vegetables are tender and well marked. Remove from heat; coarsely chop vegetables. Combine 1/2 cup pepper sauce, couscous, and chopped vegetables in a large bowl; toss gently. Keep warm.
                                                                  • To prepare skewers, thread beef onto 12 (7-inch) skewers. Lightly coat beef with cooking spray, and sprinkle with black pepper and 1/2 teaspoon salt. Place skewers on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once. Serve with couscous mixture and remaining sauce.
                                                                  Cuisine:YesNonorth african
                                                                  Yields: 6servings (serving size: 2 skewers, about 1 1/3 cups couscous mixture, and about 1/4 cup sauce)
                                                                  • Total Time: 1 hour 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Down South, summertime is all about barbecues and beach bashes, pool parties and potlucks. Anything to beat our infamous heat! And where there's good times (and hopefully water), you can always rely on great food. I'm continuously on the hunt for those perfect recipes to bring along. You know, ones that are easy to throw together and light enough to stand up to the weather, yet delicious enough to have everyone coming back for more.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup stone ground yellow cornmeal
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 1/2 12 oz cup frozen mixed berries
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No lemon juice
                                                                  • For the cake, preheat the oven to 350°.Generously coat a 9-inch round cake pan with shortening (tip: this works better than cooking spray or butter) and lightly flour the pan, tapping out the excess.
                                                                  • In a medium bowl, sift together the flour, cornmeal, baking powder, and salt.
                                                                  • In the bowl of a stand mixer (or with a hand mixer), cream the butter until it is light and airy. Add the sugar and continue to cream until very fluffy, about 3 - 5 minutes. Beat in the eggs one at a time. Add the buttermilk and vanilla bean seeds, mixing until smooth. Gradually stir in the flour mixture until just incorporated, being careful not to over mix.
                                                                  • Pour the batter into the greased cake pan and smooth the top. Bake until the cake is golden and cooked through, about 25 to 30 minutes (start checking with a toothpick at 25 minutes). Cool the cake in the pan set on a rack for 10 minutes. Run a knife along the sides of the pan and remove the cake from the pan. To do this, place a lightly-floured free hand or cardboard cake round directly onto the top of the cake in order to support the layer; then gently flip the cake pan over with your hand or cake round still supporting it, while gently tapping with the other hand until the cake slips out onto a flat surface. Invert the cake once more onto a serving plate. Cool completely, slice into wedges, and serve with mixed berry compote.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    cardboard

                                                                  Are you still getting fresh peas? We aren't either, but peas are one of the things I like to eat year-round because frozen peas are often so much sweeter and fresh, actually, than fresh peas. What? It's because frozen peas are frozen so quickly after harvest, while fresh spring/early summer peas from the market are already a day or two old by the time you buy them, let alone shell and eat them.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb dry pasta
                                                                  • Yes No 2 cup frozen peas
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/3 cup packed mint
                                                                  • Yes No 1/4 lb ricotta salata, shards
                                                                  • Yes No black pepper
                                                                  • In a small saucepan, heat 2 tablespoons oil over medium low. When hot enough that a piece of chopped garlic sizzles, add rest of garlic and sauté for 30 seconds, stirring. Don't let brown.
                                                                  • In a blender with a lid, add cooked garlic and its oil, remaining oil, and mint leaves. Set pesto aside.
                                                                  • Meanwhile, get the water going for the pasta. Add a dash of salt once it boils and cook the pasta according to instructions. In the last 30 seconds of cooking, drop the peas in, bring back to boil, then drain and toss with pesto. Top with shards of ricotta salata and a few cracks of pepper. Garnish with mint tops and serve.
                                                                  Yields: 5as a small lunch or first course
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  This is a sweeter,slightly thicker version of a tradtional South Carolina sauce.

                                                                  Ingredients
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 2/3 cup prepared mustard
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tsp white pepper
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp soy sauce
                                                                  • Stir together first 8 ingredients in a saucepan over medium heat; bring to a boil, reduce heat, and simmer 10 minutes.
                                                                  • Remove from heat, and stir in butter and soy sauce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 cup salad greens
                                                                  • Yes No 1 tbsp pine nut
                                                                  • Combine lemon juice and olive oil in a large bowl. Add salad greens; toss. Sprinkle with toasted pine nuts.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  You can cook and peel the shrimp early in the day, then cover and chill. You can also make the marinade in the morning, but don't combine the two components until about 45 minutes to one hour before you expect your guests to arrive.

                                                                  Ingredients
                                                                  • Yes No 12 cup water
                                                                  • Yes No 2 medium lb shrimp
                                                                  • Yes No 2 tsp Old Bay Seasoning
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 2/3 cup apple cider vinegar
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Bring water to a boil in a large saucepan. Add shrimp and seasoning; cook 3 minutes or until done. Drain and cool completely. Place shrimp in a large zip-top plastic bag. Add remaining ingredients; seal and marinate in refrigerator 30 minutes, turning bag occasionally. Remove shrimp from bag, reserving marinade. Peel shrimp; place in a large bowl. Add reserved marinade; toss gently to coat.
                                                                  Yields: 18servings (serving size: about 2 shrimp)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  This dish will officially cure you of boring weeknight chicken blues. Not only does the recipe come together incredibly quickly (like, 15 minutes!), but it's something I'd order in a restaurant, and at a fraction of the price. The vinaigrette adds a fresh, bright flavor to otherwise bland couscous and scallions provide a satisfying green crunch to buttery smooth salmon.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz, 1 1/2 cup plain couscous
                                                                  • Yes No 1 10 oz salmon fillet
                                                                  • Yes No 1/2 tsp sumac
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp lemon juice

                                                                  This cake sets the stage for a movie-premiere birthday party. Handprints are cast in sugar cookies to resemble the famous imprints of the movie stars; the movie camera is made of licorice candies.

                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No 1 3/4 cup cocoa powder, unsweetened
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • Yes No 3 3/4 cup sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No vanilla and chocolate buttercream
                                                                  • Yes No licorice candies
                                                                  • Yes No sugar, granulated
                                                                  • Yes No sugar cookie handprints
                                                                  • Preheat oven to 350 degrees. Butter two 9-inch square cake pans; line bottoms with parchment paper. Butter parchment, and dust with cocoa; tap out excess. Set aside.
                                                                  • Into a mixer bowl, sift together cocoa, flour, granulated sugar, baking soda and powder, and salt. Add eggs, warm water, buttermilk, oil, and vanilla. Mix on low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.
                                                                  • Divide batter between prepared pans, and smooth tops. Bake until a tester inserted near the center comes out clean and center of cake is springy to the touch, 35 to 40 minutes. Transfer pans to a wire rack; let cool 15 minutes before inverting cakes onto rack. Let cool completely.
                                                                  • Trim tops of cakes to make level. Spread a thin layer of chocolate buttercream over cakes to seal in crumbs; refrigerate until firm, about 20 minutes. Using an offset spatula, spread another layer of chocolate buttercream over cakes, squaring the corners and smoothing the tops completely. Chill until set, about 30 minutes.
                                                                  • Decorate star square: Cut out a paper star; place on top of cake. Sprinkle sanding sugar around star, covering cake; remove star template. Use a pastry bag fitted with an Ateco #5 plain tip to pipe an oval in the bottom center of the star for the camera, leaving enough room to pipe writing above. Use licorice candies to make the camera.
                                                                  • Pipe borders of both cakes: Using yellow buttercream and #5 tip and light-brown buttercream and Ateco #16 star tip, pipe alternating dots and stars on top edge.
                                                                  • Decorate handprint square: Set cookie handprints on lower half of cake, extending over the edge. Using a pastry bag fitted with an Ateco #3 plain tip and filled with pink buttercream, write the birthday-girl's name above handprints. Pipe "happy birthday" on star cake, above the camera. Arrange cakes next to each other to resemble two sidewalk squares.
                                                                  Yields: 29-inch cakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Mint Ice Cream
                                                                   1 h 20 m

                                                                  This exceptionally creamy ice cream relies on two unexpected ingredients: corn starch (to help thicken it) and cream cheese (to make it scoopable).

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 1/2 oz cream cheese
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp light corn syrup
                                                                  • Yes No 1 cup coarsely chopped mint
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
                                                                  • In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
                                                                  • Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the chopped mint. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
                                                                  • Strain the ice cream base into an ice cream maker, pressing the mint leaves with the back of a spoon to extract all of the flavor, and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.
                                                                  • Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the mint ice cream until firm, about 4 hours.
                                                                  Yields: 3 ½cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here is my version of a good English country classic ? pork, apple and Stilton. Great pub grub!

                                                                  Ingredients
                                                                  • Yes No 4 x pork chops
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No olive oil
                                                                  • Yes No 2 good eating apples
                                                                  • Yes No unpeeled
                                                                  • Yes No knob a of butter
                                                                  • Yes No 31/2 oz a of fresh sage leaves, • 31/2 oz good strong cheese like stilton
                                                                  • Here is my version of a good English country classic – pork, apple and Stilton. Great pub grub!Preheat the oven to 400°F. What I like to do is to lay the pork chops out on a board and, using a sharp knife, make 1-inch-deep cuts all along the fatty side of them. Have a look at the picture opposite and you’ll see what I mean. You can even ask your butcher to do this for you if you like. It helps to render the fat out and will also make the skin crispy. Sprinkle the chops with salt and pepper.Pour a glug of olive oil into a hot pan. Carefully place your chops in it and cook them for 2 to 3 minutes on each side until golden brown. If you need to, open out the little pieces of fat along the edge so they don’t stick together.When the chops are nearly done, lift them out of the pan and put them in an oiled baking pan. Add the apple wedges and a knob of butter to the pan and fry until lightly golden. Lay 4 wedges of apple on top of each pork chop. Dress your sage leaves in a little olive oil and top each apple stack with them. Sometimes I like to top it all off with a knob of Stilton or taleggio. Put the baking pan into the oven for 4 to 6 minutes until everything is golden and melted.These chops are great served with the Savoy cabbage with Worcestershire sauce on page 356 and some simple boiled and buttered new potatoes.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil

                                                                  The tomato-and-white bean mixture and the polenta cook in only a matter of minutes. To keep this recipe quick and easy yet deliver attractive grill marks, we used a grill pan instead of firing up an outdoor grill. If you don't have a grill pan, use a nonstick skillet.

                                                                  Ingredients
                                                                  • Yes No 1 basil and garlic–flavored polenta
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 cup grape tomato
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1 1/2 tsp chopped rosemary
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No rosemary
                                                                  • Heat a grill pan or nonstick skillet over medium-high heat. Coat pan and polenta slices with cooking spray. Place polenta slices on grill pan or skillet; cook 2 minutes on each side or until golden brown. Remove from pan; keep warm.
                                                                  • While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add tomatoes and garlic to skillet; sauté 4 minutes or until tomatoes soften and garlic is tender. Reduce heat to low. Stir in beans and next 3 ingredients. Cook, stirring constantly, 2 minutes or until thoroughly heated.
                                                                  • Place 3 polenta slices on each of 3 plates. Spoon tomato mixture evenly over polenta, and sprinkle evenly with cheese. Garnish with rosemary sprigs, if desired.
                                                                  • Shortcut kitchen tip
                                                                  • To quickly remove fresh rosemary leaves from the tough, woody stem, hold the top of the rosemary sprig with the leaves pointing upward over a cutting board. With the other hand, run your fingers along the stem against the direction of the leaves, pinching tightly. Your fingers will separate the leaves from the stem. Mound the leaves together on your cutting board, and then chop the leaves with a chef's knife.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3servings (serving size: 3 polenta slices, 1 cup tomato mixture, and about 2 1/2 tablespoons cheese)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  Punto Pomelo
                                                                   30 m

                                                                  Scott Morrison's mixologist friend Cyrus Keyhari created this recipe for Socialista, a trendy Havana-themed restaurant and nightclub in Manhattan's West Village. The name of this margarita-like cocktail means "the point of grapefruit," referring to Keyhari's belief that citrus-based cocktails have an affinity for spicy food.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cinnamon stick
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp grapefruit juice
                                                                  • Yes No 1/4 cup silver tequila
                                                                  • Yes No 1 cherry
                                                                  • In a small saucepan, combine the sugar, water, cinnamon stick, cloves and nutmeg. Bring to a simmer, stirring until the sugar is dissolved. Let cool, then strain.
                                                                  • Fill a cocktail shaker with ice. Add the lime juice, grapefruit juice, tequila and 2 tablespoons of the spiced simple syrup. Shake well and strain into an ice-filled collins glass. Garnish with a cherry, if desired.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 1drink
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice

                                                                  Marcia Kiesel uses chestnuts to add a sophisticated flavor to a luxe chocolate mousse.

                                                                  Ingredients
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 packed cup vacuum roasted chestnuts
                                                                  • Yes No salt
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No unsweetened cream and chocolate covered espresso beans
                                                                  • In a glass bowl, microwave the chocolates at 20-second intervals, stirring a few times, until melted. Let cool to warm.
                                                                  • In a stainless steel bowl, beat the cream until soft peaks form, then fold in the chocolate, chestnuts and a pinch of salt.
                                                                  • In a large stainless steel or copper bowl, beat the egg whites to very soft peaks. While beating, gradually add the sugar and beat until firm, glossy peaks form, about 2 minutes. Stir one-third of the beaten whites into the chocolate mixture, then fold in the remaining whites.
                                                                  • Spoon the mousse into ten 2/3-cup ramekins. Cover and refrigerate until firm, at least 2 hours. Serve each mousse with a dollop of whipped cream and crushed chocolate-covered espresso beans.
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Notes: Drain at least 3 cups nonfat yogurt to make 1 cup yogurt cheese, or use nonfat cream cheese instead.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup gingersnap cookie crumbs
                                                                  • Yes No 1/2 cup minced crystallized ginger
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 15 oz, 1 2/3 cup carton low-fat ricotta cheese
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 cup nonfat cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated lemon peel
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 1/4 lb kiwi
                                                                  • Combine crumbs, 1/4 cup ginger, and melted butter. Pat crumb mixture evenly over bottom of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).
                                                                  • Bake in a 350° oven until crust is slightly browner, 10 to 12 minutes.
                                                                  • Meanwhile, in a blender or food processor, whirl ricotta cheese, egg whites, and lemon juice until very smooth.
                                                                  • In a bowl, mix yogurt cheese, sugar, lemon peel, and vanilla. Add ricotta mixture and stir until well blended (the mixture is thin). Pour into hot or cool crust.
                                                                  • Bake in a 350° oven until center barely jiggles when cake is gently shaken, 50 to 55 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. (If making ahead, wrap airtight when cool and chill up to 2 days.)
                                                                  • Remove pan rim. Peel kiwi fruit and slice crosswise. Arrange fruit in a ring in overlapping slices on cake; sprinkle with remaining ginger. Cut cake into wedges.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 cup yellow cornmeal
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tsp all that jazz seasoning
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup crawfish tail meat
                                                                  • Yes No 1 4 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 8 3/4 oz cream style corn
                                                                  • Preheat oven to 375°.
                                                                  • Coat a 9-inch cast-iron skillet with cooking spray. Place in a 375° oven for 10 minutes.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine crawfish and remaining ingredients in a medium bowl; stir well with a whisk. Add to flour mixture, stirring until moist. Pour batter into preheated pan. Bake at 375° for 35 minutes or until a wooden pick inserted in center comes out clean.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Making this one-dish meal is even faster than waiting for the Chinese food to arrive—and it's a brilliant use of packaged coleslaw mix and presliced wild mushrooms. Since you can't buy moo shu pancakes at supermarkets, flour tortillas are a perfect cross-cultural substitute.

                                                                  Ingredients
                                                                  • Yes No 12 small flour tortilla
                                                                  • Yes No 6 tbsp vegetable oil
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 3 large egg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 3 oz wild mushroom
                                                                  • Yes No 8 oz coleslaw mix
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 tbsp hoisin sauce
                                                                  • Yes No cilantro
                                                                  • Preheat the oven to 200°. Stack and wrap the tortillas in foil and heat until warmed through.
                                                                  • Heat a large wok or skillet until very hot to the touch. Add 1 tablespoon of the oil and heat until smoking. Add the shrimp and stir-fry over high heat until lightly browned and cooked through, about 2 minutes. Scrape the shrimp onto a large platter. Add 2 tablespoons of the oil to the wok. Stir the eggs, season them with salt and pepper and add to the wok. Cook, stirring, until large soft curds form, about 2 minutes. Scrape the eggs onto the platter with the shrimp.
                                                                  • Add 2 tablespoons of the vegetable oil to the wok. Add the ginger, garlic and mushrooms and stir-fry over high heat until lightly browned, about 4 minutes. Add the remaining 1 tablespoon of oil. Add the coleslaw mix and scallions, season with salt and pepper and stir-fry until the cabbage is just wilted but still crunchy, about 4 minutes. Return the shrimp and egg to the wok, add the 1 tablespoon of hoisin sauce and stir-fry just until combined. Transfer the moo shu shrimp to a large bowl and serve with the warmed tortillas, cilantro leaves and hoisin sauce.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Nancy Jamison was right when she wrote us that these cookies are addictive. We loved their combination of coconut, cranberries, and orange. In fact, these straightforward, tasty rounds are everything a holiday cookie should be. The mixture will look dry until it comes together as a dough. If it's too crumbly to form into balls, the dough needs to be mixed longer; it should be a smooth, homogeneous mass.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated orange peel
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup dried cranberry
                                                                  • Yes No 1 1/2 cup sweetened dried coconut
                                                                  • In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.
                                                                  • In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut.
                                                                  • Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
                                                                  • Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
                                                                  • Nutritional analysis per cookie.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 tbsp salted roasted almonds
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1/2 tsp finely grated lime zest
                                                                  • Yes No 9 tbsp unsalted butter
                                                                  • MAKE THE PASTRY: In a food processor, pulse the almonds and the confectioners' sugar until finely ground. Add the butter and pulse until smooth. Pulse in the egg and vanilla. Add the flour and process until blended. Press the pastry evenly into an 8-by-11-inch glass baking dish, pressing it 1 inch up the side. Trim the edge to 3/4 inch and chill until firm, at least 1 hour.
                                                                  • Preheat the oven to 350°. Prick the pastry with a fork and bake for 25 minutes, or until golden. Let cool completely.
                                                                  • MEANWHILE, MAKE THE LIME CURD: In a heatproof bowl set over a pan of simmering water, cook the eggs, sugar, lime juice and zest, whisking, until an instant-read thermometer registers 180°, about 7 minutes. Set the bowl into an ice water bath and stir until the temperature drops to 130°, about 3 minutes. Whisk in the butter. Let cool at room temperature for 1 hour.
                                                                  • Pour the lime curd over the pastry and refrigerate until firm, at least 6 hours or overnight. Cut into bars and serve.
                                                                  Yields: 16bars
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup bob's red mill gluten free, all purpose baking flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp andouille
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 overripe bananas
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1/3 cup agave nectar
                                                                  • Yes No 1/3 cup unsweetened soy milk
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Preheat the oven to 350°. Lightly oil an 8 1/2-by-4 1/2-inch loaf pan. Line the bottom and sides of the loaf pan with parchment paper and set aside.
                                                                  • In a medium bowl, whisk the baking flour with the baking soda, baking powder, cinnamon, xanthan gum and salt. In another bowl, whisk the bananas with the oil, agave nectar, soy milk and vanilla. Add the banana mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 3 cup heavy whipping cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup dark brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 oz milk chocolate
                                                                  • Yes No 2 tbsp pure vanilla extract
                                                                  • Yes No 9 large egg yolk
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Preheat the oven to 300°. In a medium saucepan, combine the cream, milk, brown sugar and salt. Cook over moderate heat, stirring, until the sugar melts and small bubbles appear around the rim. Remove from the heat and whisk in the chocolate until melted. Add the vanilla. In a medium bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture, then strain the custard through a fine sieve into a bowl.
                                                                  • Set eight 1/2-cup ramekins in a roasting pan. Pour the custard into the ramekins and add enough hot water to the pan to reach halfway up the sides of the ramekins. Cover with foil and bake for 35 to 40 minutes, or until the crème brûlées are set but still slightly jiggly in the center. Uncover and let cool in the pan. Refrigerate until very cold and firm, at least 5 hours.
                                                                  • Set the ramekins in the freezer for 20 minutes, until icy cold. Preheat the broiler and position a rack 6 inches from the heat. Place 4 of the ramekins in a baking pan and fill it with ice. Sprinkle about 2 teaspoons of granulated sugar evenly over each crème brûlée and broil for about 1 minute, until the tops are caramelized. Remove the crème brûlées from the ice water and refrigerate just until chilled, about 15 minutes. Repeat with the remaining crème brûlées. Alternatively, caramelize the sugar with a propane or brûlée torch. Top the crème brûlées with the caramel corn and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 8 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Yes No 2 cup pecan
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup dark brown sugar
                                                                  • Yes No 2/3 cup light corn syrup
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp bourbon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup bittersweet chocolate chips
                                                                  • MAKE THE CRUST In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
                                                                  • On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
                                                                  • MAKE THE FILLING Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
                                                                  • Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1lb best quality bittersweet chocolate
                                                                  • Yes No good strong instant coffee
                                                                  • Yes No 1/2 cup
                                                                  • Yes No 6 eggs
                                                                  • Yes No 1 cup
                                                                  • Yes No 31/2 oz 31/2 oz ground almonds
                                                                  • Yes No 31/2 oz rice four
                                                                  • Yes No handful, small 1 hazelnuts, toasted
                                                                  • Melt 41/2 oz chocolate with the coffee, then pour into small ice-cube molds and freeze until hard. Take 6 small ovensafe 3-inch pastry rings, dariole molds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture. Melt the remaining chocolate with the butter in a bowl over a pan of boiling water, then, in a separate bowl, whisk the egg whites with the sugar until firm. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. Preheat the oven to 375°F. Take your molds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. Bake in the preheated oven for about 18 to 20 minutes, then remove carefully from the molds while hot. Serve immediately sprinkled with hazelnuts.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No one 2 1/2 lb rack of lamb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp finely grated tangerine zest
                                                                  • Yes No 1/2 cup fresh tangerine juice
                                                                  • Yes No 1 small red chili pepper
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Preheat the oven to 400°. In a medium skillet, heat the vegetable oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125° for medium-rare meat. Transfer the lamb to a carving board and let rest for 10 minutes.
                                                                  • Discard the fat in the skillet. Add the tangerine zest and juice and the chile to the skillet and boil over moderately high heat until the juice is reduced by half, about 2 minutes. Add the stock and boil until reduced by one-fourth, about 1 minute. Remove the skillet from the heat and swirl in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper.
                                                                  • Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.
                                                                  Yields: 2 ½
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Category Finalist: Family Dinners. "When I met my husband three years ago, he suggested I try cooking albondigas, a traditional Mexican soup with meatballs and vegetables. His mother taught me how to prepare her authentic version. My children wouldn't eat chunks of vegetables, so I needed to re-create the dish. I pureed a package of stir-fry vegetables, fresh carrots, and canned tomatoes with the broth mixture and added yellow squash to the meatballs. Now I take pleasure in knowing that my children are eating a colorful dish of 'hidden' vegetables." —Emily Almaguer, Fort Worth, Texas

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 16 oz frozen pepper stir fry
                                                                  • Yes No 3/4 cup diced carrot
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 1 4 oz green chilies in can
                                                                  • Yes No 2 32 oz carton fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 32 oz carton fat-free, reduced sodium beef broth
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 1/2 cup shredded yellow squash
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 3/4 cup long grain rice
                                                                  • Yes No 1/2 cup chopped sweet onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Heat oil in a large Dutch oven over medium-high heat. Add pepper stir-fry to pan; cook 5 minutes, stirring occasionally. Add carrot; sauté 5 minutes. Stir in tomatoes, chiles, and broths; bring to a boil. Reduce heat, and simmer 15 minutes or until carrot is tender.
                                                                  • Place one-third of broth mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broth mixture. Return to pan.
                                                                  • Combine chicken, pork, squash, cilantro, 1/4 cup rice, onion, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and egg in a food processor; process 30 seconds or until blended. Bring broth mixture to a boil. Drop meat mixture by rounded tablespoonfuls (about 45 meatballs) into broth mixture. Add remaining 1/2 cup rice to pan; reduce heat, and simmer 45 minutes or until meatballs are done. Stir in remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir in juice.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings (serving size: about 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 x of mixed frozen berries
                                                                  • Yes No fresh blueberries
                                                                  • Yes No 4 tbsp 3–4 tablespoons runny honey
                                                                  • Yes No 1 x of natural yoghurt
                                                                  • Yes No a sprigs of fresh mint
                                                                  • Yes No 4 ice cream cornets
                                                                  • In advance: Put 4 small glasses in the freezer, or you can serve straight into ice cream cornets, if you prefer.When you're all set up and ready to go, get the glasses (if using) and the frozen berries out of the freezer. Divide the fresh blueberries between the glasses or cornets. Put the honey and yoghurt and leaves from the sprigs of mint into the food processor and whiz, then add the frozen berries and whiz again until combined. Spoon the frozen yoghurt over the fresh berries and serve. Yum.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine

                                                                  Most of the fat in this recipe is monounsaturated, which reduces LDL, or "bad" cholesterol.

                                                                  Ingredients
                                                                  • Yes No 1 lb lean boneless pork chops
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp light soy sauce
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 16 oz broccoli slaw mix
                                                                  • Yes No 1 large cucumber
                                                                  • Yes No basmati rice
                                                                  • Yes No garnish, fresh cilantro sprigs
                                                                  • Process pork in a food processor until coarsely chopped.
                                                                  • Sauté pork in a large skillet coated with cooking spray over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink. Drain and cool.
                                                                  • Combine pork, cilantro, and next 7 ingredients.
                                                                  • Stir together vinegar, soy sauce, and olive oil. Drizzle over slaw, tossing to coat. Top with pork mixture; serve with cucumber slices, and, if desired, rice. Garnish, if desired.
                                                                  • Note: Fish sauce is found in Asian markets and large supermarkets.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  OK, not really Chinese. More like America in the 1980’s. But this old favorite is perfect for picnics, a day at the beach, or for just a lunch to bring to work. What to buy: Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar).

                                                                  Ingredients
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 1 tbsp hoisin sauce
                                                                  • Yes No 4 scallions, root and white and light green parts
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 2 tsp chile garlic paste
                                                                  • Yes No 5 cup rotisserie chicken
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Yes No 1/2 medium red bell pepper
                                                                  • Yes No 1 cup thinly sliced english cucumber strips
                                                                  • Yes No 2 cup thinly sliced red cabbage
                                                                  • Yes No 2 cup thinly sliced green cabbage
                                                                  • Yes No 3 cup thinly sliced iceberg lettuce
                                                                    For the dressing:
                                                                  • In a small mixing bowl, whisk all ingredients together, or combine in a jar with a screw-on cap and shake vigorously. Season with salt and freshly ground black pepper.
                                                                    For the salad:
                                                                  • Place chicken in a large mixing bowl, add several tablespoons of dressing, and toss to coat. The chicken should be evenly coated but not drenched.
                                                                  • Meanwhile, heat the oven to 350°F. Spread almonds on a baking sheet and toast in the oven until light brown, about 10 minutes.
                                                                  • Mix red bell pepper, cucumber, cabbages, and lettuce. Add greens mixture to chicken a handful at a time, tossing to combine.
                                                                  • Add more dressing a tablespoon at a time, tossing until everything is evenly coated. It’s OK to go heavy with the dressing—this salad will need it. Season with a pinch or two of salt.
                                                                  • Arrange salad on a serving platter, sprinkle with toasted almonds, and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Resist the urge to turn the chicken before it's time; otherwise you risk having the breading stick to the pan.

                                                                  Ingredients
                                                                  • Yes No 1/2 2 oz cup crumbled blue cheese
                                                                  • Yes No 1 tbsp reduced fat sour cream
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp 2% reduced fat milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 6 tbsp diced roasted red bell peppers
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.
                                                                  • Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.
                                                                  • Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350° for 20 minutes or until done.
                                                                  • While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4servings (serving size: 1 breast half and about 4 teaspoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 blackberry
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No 1 cup crushed ice
                                                                  • Yes No 1 1/2 oz reposado tequila
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 1/2 oz chambord
                                                                  • Yes No 1 oz club soda
                                                                  • Skewer one blackberry and the lime wheel on a pick. In a cocktail shaker, muddle the remaining 2 blackberries. Add the ice, tequila, lime juice, Simple Syrup and Chambord. Shake well and pour into a rocks glass. Stir in the club soda and garnish with the skewered blackberry and lime wheel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    chambord
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    chambord