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                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup extra virgin olive oil
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 3 medium shallot
                                                                  • Yes No 1 1/2 lb baby octopus
                                                                  • Yes No salt
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 1/4 lb yukon gold potato
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1/2 tsp smoked sweet paprika
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • PREPARE THE OCTOPUS: In a medium saucepan, heat 1/4 cup of the olive oil. Add the chopped garlic and shallots and cook over moderately high heat, stirring a few times, until golden brown, about 4 minutes. Add the octopus, the remaining 2 cups of olive oil and a pinch of salt and bring to a simmer. Cook over low heat, skimming a few times, until the octopus is tender, about 45 minutes. Using tongs, transfer the octopus to a large plate and cover with plastic wrap. Strain and reserve 1/2 cup of the olive oil.
                                                                  • MEANWHILE, PREPARE THE SALAD: Roast the bell peppers over a gas flame or under a preheated broiler, turning, until they are charred all over. Transfer the roasted peppers to a large plate and let cool, then rub off the skins and discard the seeds. Slice the roasted peppers into thin strips.
                                                                  • In a medium saucepan, cover the cubed potatoes with water by 3 inches and boil over moderately high heat until tender, about 10 minutes. Drain the potatoes and return them to the pan. Shake the saucepan over the heat for about 10 seconds to dry out the potatoes.
                                                                  • In a large skillet, heat 2 tablespoons of the reserved octopus oil. Add the sliced garlic and shallot and cook over moderately high heat until softened, about 2 minutes. Add the roasted pepper strips and the 1/2 teaspoon of paprika and cook, stirring, until the peppers are hot. Add the potatoes and cook, tossing gently, until heated through. Drizzle the roasted pepper-potato salad with 1/2 tablespoon of the lemon juice and season with salt and freshly ground black pepper.
                                                                  • Light a grill or heat a grill pan. Brush the octopus with some of the reserved octopus oil and season with salt and black pepper. Grill over high heat, turning once, until the octopus are nicely charred and crisp, about 3 minutes per side.
                                                                  • Arrange the roasted pepper-potato salad on a platter and top with the grilled octopus. Drizzle with the remaining reserved octopus oil and the remaining 1 tablespoon of lemon juice. Sprinkle with smoked paprika and the chopped parsley and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve

                                                                  Drizzle this zesty, citrusy dressing over mixed gourmet greens topped with goat cheese and roasted corn. You can squeeze your own grapefruit juice or look for fresh grapefruit juice in the produce section of the grocery store.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 2 cup grapefruit juice
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add shallots; cook 5 minutes or until golden brown. Stir in juice. Bring to a boil over medium-high heat, and cook until reduced to 1 cup (about 6 minutes). Remove from heat; cool.
                                                                  • Place the grapefruit juice mixture, cilantro, sugar, and pepper in a blender; process until smooth. With blender on, slowly add 2 tablespoons oil; process until smooth.
                                                                  Yields: 1cup (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil

                                                                  Hanger steak is very flavorful but can be a little chewy; for maximum tenderness, don't cook it past medium-rare, and slice it against the grain.

                                                                  Ingredients
                                                                  • Yes No 3 cup white wine vinegar
                                                                  • Yes No 1 1/2 cup rice vinegar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 red radishes
                                                                  • Yes No 1 green kohlrabi
                                                                  • Yes No 1 large yellow beet
                                                                  • Yes No 1 large red beet
                                                                  • Yes No 6 inch daikon
                                                                  • Yes No 1 black radish
                                                                  • Yes No 2 lb firm, seedless watermelon, rind
                                                                  • Yes No 1 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn syrup
                                                                  • Yes No 1/3 cup rice vinegar
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 2 tbsp chopped ginger
                                                                  • Yes No 1 1/2 tbsp asian sesame oil
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 2 lb hanger steaks
                                                                  • Make pickles: Whisk vinegars, sugar, and salt in a bowl with 3 cups water until sugar dissolves. Halve French radishes. Slice kohlrabi, beets, daikon, and black radish into very thin (1/16-in.) slices--easiest using a mandoline or food processor with slicing blade. Cut watermelon into 1-in. dice. Put each vegetable or fruit in its own jar, gently tamp it down, and cover with brine. Chill, covered, 1 day.
                                                                  • Marinate beef: Whisk soy, sugar, corn syrup, rice vinegar, garlic, ginger, sesame oil, and pepper in a bowl with 1/2 cup water. Put beef in a 1-gal. resealable bag, add marinade, and chill overnight, turning a couple of times.
                                                                  • Heat grill to medium-high (450°). Oil cooking grate with a wad of oiled paper towels. Lift steak from marinade (throw away marinade). Grill steak with lid down, turning as needed, until grill marks appear, 7 to 10 minutes total for medium-rare. Transfer to a platter and let rest 10 minutes.
                                                                  • *Black radishes have snowy white interiors and a spicy kick. Find them at farmers' markets and some grocery stores.
                                                                  • Make-ahead & packing tips: Make pickles and marinate beef 1 day ahead. Bring pickles to beach in jars and beef in its bag, all kept chilled.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 8
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable bag
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Did you know that you can make homemade biscuits from scratch with only two ingredients? And no, they don't involve Bisquick.

                                                                  Ingredients
                                                                  • Yes No 3 cup self-rising flour
                                                                  • Yes No 1.5 cup milk
                                                                  • Heat the oven to 450°F. Lightly grease a round cake pan.
                                                                  • Mix the flour with the milk, adding a tablespoon of sugar if you want to. Drop by large tablespoonfuls into the greased cake pan, packing each drop biscuit close together. Pour the melted butter over top, if using.
                                                                  • Bake for about 20 minutes, or tops lightly browned. Do not overbake; the bottoms will get crusty and hard.
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake

                                                                  Toss any lettuce or field greens you have on hand with this easy dressing of olive oil, vinegar, and Dijon mustard.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp dijon mustard
                                                                  • Yes No 6 cup curly lettuce
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Combine minced onion and vinegar in a small bowl; let stand 5 minutes. Add oil, salt, pepper, and mustard; stir well with a whisk.
                                                                  • Place the lettuce, sliced onion, and tomatoes in a large bowl; toss gently to combine. Drizzle vinaigrette over salad; toss gently to coat.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat

                                                                  A welcome alternative to bacon, pan-crisped pancetta is great on a sandwich or atop eggs. This recipe was featured as part of our Oh, Crap! It’s Mother’s Day! story.

                                                                  Ingredients
                                                                  • Yes No 6 oz pancetta
                                                                  • Heat a large frying pan over medium heat. In batches, add pancetta and cook until browned and crisp, about 5 minutes per side.
                                                                  • Remove to a paper-towel-lined plate and let drain briefly. Serve.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.

                                                                  Ingredients
                                                                  • Yes No 12 garlic clove
                                                                  • Yes No 3 lb fennel bulbs, fronds and, bulbs
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 1 lb pork tenderloin
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Preheat oven to 475. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
                                                                  • Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145.
                                                                  • Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve

                                                                  Paella, the classic grilled rice dish from Spain, is usually made in a special pan, but if you don’t have one, a large frying pan can stand in with delicious results. The key to this dish is the crusty caramelized layer of rice called socarrat that forms on the bottom of the pan. Besides rice, the ingredients that go into a paella range from traditional rabbit and snails to vegetables and seafood. This version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the stove. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If you want to make this paella on the grill, use our Grilled Paella Mixta recipe.

                                                                  Ingredients
                                                                  • Yes No 1 6 oz medium tomato
                                                                  • Yes No 12 9 oz large shrimp
                                                                  • Yes No 3/4 tsp smoked spanish paprika
                                                                  • Yes No black pepper
                                                                  • Yes No 8 oz boneless skinless chicken thigh
                                                                  • Yes No 6 oz smoked spanish chorizo
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2/3 cup yellow onion
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 pinch saffron
                                                                  • Yes No 1 1/3 cup valencia
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 2 2/3 cup low-sodium chicken broth
                                                                  • Yes No a combination
                                                                  • Yes No 1 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1 medium lemon
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Core and halve the tomato. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 1/2 cup of tomato pulp and juice; set aside.
                                                                  • Place the shrimp in a small bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine, then refrigerate.
                                                                  • Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
                                                                  • Place a large 12-inch oven-safe frying pan over medium-high heat until hot, about 3 minutes. Add the chorizo to the pan and cook, stirring occasionally, until it has started to brown and the fat has rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer to a large bowl; set aside.
                                                                  • There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer and sear, stirring occasionally, until both sides are golden brown, about 6 minutes total. Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
                                                                  • Reduce the heat to medium. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic, remaining 1/2 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
                                                                  • Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 2 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
                                                                  • Increase the heat to medium high. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)
                                                                  • Bring to a lively simmer and continue to simmer, adjusting the heat as necessary, until the rice grains have swelled, most of the liquid has been absorbed, and the rice starts to make a crackling sound, about 10 minutes. Remove the pan from the heat.
                                                                  • Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. Place the pan in the oven and bake until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
                                                                  • Remove the pan from the oven and place on a wire rack. Cover with foil and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon wedges.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 5servings
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  You may want to make extra, because leftovers are fantastic for lunch the next day.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/4 cup tahini
                                                                  • Yes No 1 cup plain low fat greek yogurt
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 1 lb large eggplant
                                                                  • Yes No 2 tomato
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 piece naan bread
                                                                  • Yes No 6 cup baby spinach
                                                                  • Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, mix garlic, lemon juice, tahini, yogurt, and salt. Set aside.
                                                                  • Brush eggplant and tomatoes with oil. Grill, turning often, until softened and grill marks appear, about 6 minutes. Cut tomato wedges in half. Warm naan on grill.
                                                                  • Lay each naan on a plate and top with 1 1/2 cups spinach, a few slices eggplant, 4 tomato pieces, and a large spoonful of reserved yogurt mixture.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Create a sweet and tangy glaze with marmalade and mustard.

                                                                  Ingredients
                                                                  • Yes No 1 8 lb bone in ham
                                                                  • Yes No 30 whole cloves, whole
                                                                  • Yes No 1 12 oz orange marmalade
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Preheat oven to 350°F. Line a large baking pan with heavy-duty aluminum foil. Place ham cut side down in center of pan.
                                                                  • Trim any rind or excess fat from ham with a sharp knife. Score outside of ham with a sharp knife in a decorative diamond pattern (as shown) and insert a whole clove into each diamond point. Cover pan and ham with more heavy-duty aluminum foil. Bake ham for 1 1/2 hours.
                                                                  • Make glaze: Melt orange marmalade in small saucepan over medium heat, stirring occasionally. Whisk in Dijon mustard and 2 Tbsp. water. Bring mixture to a boil and cook for about 10 minutes, until glaze thickens. Set glaze aside.
                                                                  • Remove ham from oven and raise oven temperature to 425°F. Remove aluminum foil covering ham and brush warm glaze all over ham. Return ham to oven and bake uncovered until glaze caramelizes, about 30 minutes. Remove ham from oven, tent loosely with aluminum foil to keep warm, and let stand for 30 minutes before serving.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 10servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond

                                                                  If you?re a martini person, try this out. The lychee gives it a really beautiful perfume. If you don?t have a cocktail shaker, make it in a jug of ice, stir with a long spoon and strain into glasses.

                                                                  Ingredients
                                                                  • Yes No 4 lychees in syrup, from a
                                                                  • Yes No plenty of ice
                                                                  • Yes No good vodka
                                                                  • Yes No a splash a splash of white vermouth
                                                                  • If you’re a martini person, try this out. The lychee gives it a really beautiful perfume. If you don’t have a cocktail shaker, make it in a jug of ice, stir with a long spoon and strain into glasses.Put 1 lychee into each of 2 cocktail glasses, then place them carefully in the freezer for 20 minutes to get really cold.Put the remaining lychees into a cocktail shaker, along with a good handful of ice, a splash of the lychee syrup from the can, the vodka and a splash of vermouth. Secure the top on the shaker and shake vigorously for 30 seconds. Strain into the iced cocktail glasses and serve with swizzle sticks, if you like.
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup prepared yellow mustard
                                                                  • Yes No 1/4 cup whole grain mustard
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1 3/4 cup large dill pickle
                                                                  • Yes No 3/4 cup sauerkraut
                                                                  • Yes No 1/2 cup lager beer
                                                                  • Yes No 1/4 cup chopped pickled cocktail onion
                                                                  • In a medium bowl, whisk the mustards with the brown sugar. Stir in the pickle, sauerkraut, lager and cocktail onions and serve.
                                                                  Yields: 2cups
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Its sweet note of honey and its aromatic cumin seeds give this salad a Moorish character. The sharp, nutty manchego cheese shavings add another taste of Spain. Prep and Cook Time: 30 minutes, plus 1 hour of salting time. Notes: Salting the sliced carrots makes them release their liquid, so it doesn't dilute the vibrant vinaigrette; salting also makes the carrots slightly tender. Toasting and grinding whole cumin seeds tempers the bitter overtones of raw cumin. Manchego, a firm sheep's-milk cheese from Spain, is available at gourmet, specialty, and Whole Foods stores. Use one with a good, strong flavor (ask for a taste before you buy it).

                                                                  Ingredients
                                                                  • Yes No 10 medium carrot
                                                                  • Yes No 2 1/4 tsp salt
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp minced cilantro
                                                                  • Yes No 5 1/2 tbsp fruity extra virgin olive oil
                                                                  • Yes No 3 oz manchego cheese
                                                                  • Yes No 10 whole bibb lettuce leaves
                                                                  • Toss sliced carrots with 2 tsp. salt and put in a colander. Put a plate on top of carrots, weigh down with a 1-lb. can, and set in sink to drain for 1 hour.
                                                                  • Meanwhile, chop garlic, sprinkle with a pinch of salt, and mash to a paste on a cutting board with the flat side of a chef's knife. In a small frying pan, toast cumin seeds over medium heat until fragrant, 1 minute, and grind finely with a mortar and pestle (or put cooled seeds in a resealable plastic bag and crush with a meat mallet or the underside of a small heavy frying pan). In a small bowl, whisk together garlic, cumin, orange juice, sherry vinegar, honey, pepper, remaining 1/4 tsp. salt, and minced cilantro; whisk in olive oil.
                                                                  • Rinse carrots and turn onto a clean dish towel. Gently dry with another towel. In a large bowl, toss carrots with half of the vinaigrette and the shaved cheese. Divide lettuce leaves among plates and drizzle lightly with remaining vinaigrette. Layer carrots on top and crown with cilantro leaves.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6servings as a side dish
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This works best with rice that has completely chilled down or, better yet, has been made earlier and kept in the refrigerator. But if you can?t prepare rice for this dish in advance, you can still cook it and pop into the refrigerator while you?re cooking the rest.

                                                                  Ingredients
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No basmati rice
                                                                  • Yes No sirloin steak
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a fresh red chile
                                                                  • Yes No 2 scallions
                                                                  • Yes No small a of fresh cilantro
                                                                  • Yes No 2 tbsp 2 tablespoons sesame oil
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 tbsp 2 tablespoons of good quality black bean sauce
                                                                  • Yes No 2 to 3 tbsp 2 to 3 tablespoons soy sauce
                                                                  • Yes No 2 limes
                                                                  • Yes No 1 egg
                                                                  • This works best with rice that has completely chilled down or, better yet, has been made earlier and kept in the refrigerator. But if you can’t prepare rice for this dish in advance, you can still cook it and pop into the refrigerator while you’re cooking the rest.To prepare your stir-fryBring a pan of salted water to a boil, add the rice and cook according to the package instructions. Drain the rice in a strainer, run it under a cold tap to cool, then allow to dry out in the fridge. Trim any excess fat from your steak and slice the meat into finger-sized strips. Peel and finely slice the ginger and garlicFinely slice the chile. Cut the ends off your scallions and finely slice. Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks. Get yourself a big bowl and put in the ginger, garlic, chile, scallions, cilantro stalks, and steak strips. Add the sesame oil and mix everything together.To cook your stir-fryPreheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around. Add all your chopped ingredients from the bowl. Give the pan a really good shake to mix everything around quickly. Stir-fry for 2 minutes, taking care to keep everything moving sodoesn’t burn. Add the black bean sauce, and stir in 1 tablespoon of soy sauce and the juice of half a lime. Keep tossing. Taste and season with black pepper and a little more soy sauce. Remove the pan from the heat, transfer everything to a bowl, and cover with aluminum foil. Give the pan a quick wipe withball of paper towels and put back on the heat. Add a lug of peanut oil and swirl it around. Crack in your egg and add a tablespoon of soy sauce - the egg will cook very quickly, so keep stirring. Once it’s scrambled, stir in your chilled rice, scraping the sides and the bottom of the pan as you go. Keep mixing for a few minutes until the rice is steaming hot, then taste and season with a little soy sauce.To serve your stir-fryDivide the rice between two bowls or plates. Spoon over the meat and black bean sauce and sprinkle over the cilantro leaves. Serve with wedges of lime — great!This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 2 tbsp oregano leaves, dried
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No 1 tbsp pure ancho chile powder
                                                                  • Yes No 3/4 tsp curry powder
                                                                  • Yes No 1/2 tbsp kosher salt
                                                                  • Yes No 2 tbsp distilled white vinegar
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 lb turkey cutlets
                                                                  • Yes No vegetable oil
                                                                  • In a mini food processor, combine the garlic, oregano, paprika, chile powder, curry and salt and process until the garlic is chopped. Add the vinegar and olive oil and process to a paste.
                                                                  • Rub the marinade onto the turkey cutlets and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
                                                                  • Light a grill. Scrape the marinade off of the turkey cutlets. Brush the cutlets with vegetable oil and grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes total. Serve hot.
                                                                  Cuisine:YesNopuerto rican
                                                                  Yields: 5
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 pint heavy whipping cream
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened, dutch process
                                                                  • Yes No 3 tbsp powdered sugar
                                                                  • Yes No 18 dark chocolate covered espresso beans
                                                                  • Preheat oven to 350 degrees F.
                                                                  • In a large mixing bowl combine eggs, coffee, oil and vanilla with a whisk. Then add sugar. Sift together flour, cocoa, baking powder and baking soda. Gradually add in dry ingredients to wet mixture then stir in sour cream.
                                                                  • Line two standard muffin tins with cupcake liners. Divide batter evenly amongst liners then bake in oven until a cake tester comes out clean - about 20 minutes. Remove from oven and set on racks to cool.
                                                                  • Make cocoa whipped cream: Whip cream with a whisk until it forms soft peaks. Sift in confectioners sugar and cocoa powder then gently whisk together to combine until firm peaks form - the color will be a grainy cocoa color as the cocoa doesn't dissolve straight away.
                                                                  • When cupcakes are cool, drop a dollop of cocoa whipped cream on top of each cupcake. Garnish each with a dark chocolate covered espresso bean.
                                                                  Yields: 18
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 cup white cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No kosher salt
                                                                  • Yes No white pepper
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large lb okra
                                                                  • Fill a large saucepan with 2 inches of oil and heat to 350°. In a bowl, mix the cornmeal, flour, baking powder, 1 teaspoon of kosher salt and 1/2 teaspoon of white pepper. Add the milk and eggs and whisk until smooth. Add the okra and turn to coat.
                                                                  • Line a baking sheet with paper towels. Add 10 or 12 pieces of okra at a time to the hot oil and fry over moderately high heat for 2 to 3 minutes, until crisp. Drain on paper towels and sprinkle with salt. Serve right away, with the Sweet Chile Sauce.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Pieces of bacon add good flavor and crunch to this spin on a classic ranch salad.

                                                                  Ingredients
                                                                  • Yes No 1 recipe green goddess ranch salad dressing
                                                                  • Yes No 1 head iceberg lettuce
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 small english cucumber
                                                                  • Prepare Green Goddess dressing and set aside. Place 1 iceberg lettuce wedge and 2 cucumber wedges on each plate. Pour some dressing over top and crumble 1 slice bacon over each wedge. Serve.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  A recipe that epitomizes the rustic simplicity of Tuscan cuisine, bistecca fiorentina, or Italian-style T-bone steak, is perfect for sharing. Though it’s usually prepared on an outdoor grill, many of us don’t have year-round access to one, so we came up with this indoor method. It is traditionally topped only with a bit of high-quality olive oil, but here we add a pat of Chianti Butter for extra indulgence. Serve it on a bed of arugula alongside some roasted potatoes and broccoli rabe. What to buy: You’ll have to special-order this steak, because it isn’t a typical cut. Order a 2-1/2- to 3-inch-thick porterhouse that weighs in at 2 1/2 to 3 pounds. Traditionally, the meat comes from the Maremmana or Chianina oxen, but make do with whatever high-quality meat your butcher can get for you. Game plan: If you have an outdoor grill and want to be authentic, cook this over a very hot flame. If not, try our unconventional method in which you cook the steak directly on the rack of a very hot oven. The onions, placed under the steak, serve only to absorb the meat’s drippings so that your oven doesn’t get smoky; don’t try to eat them—they’ll be charred and bitter. While a true Tuscan will insist that this dish should only be eaten very rare, or sanguinoso, we know that most people stateside are squeamish about such things. For that reason, we have timed the... read more A recipe that epitomizes the rustic simplicity of Tuscan cuisine, bistecca fiorentina, or Italian-style T-bone steak, is perfect for sharing. Though it’s usually prepared on an outdoor grill, many of us don’t have year-round access to one, so we came up with this indoor method. It is traditionally topped only with a bit of high-quality olive oil, but here we add a pat of Chianti Butter for extra indulgence. Serve it on a bed of arugula alongside some roasted potatoes and broccoli rabe. What to buy: You’ll have to special-order this steak, because it isn’t a typical cut. Order a 2-1/2- to 3-inch-thick porterhouse that weighs in at 2 1/2 to 3 pounds. Traditionally, the meat comes from the Maremmana or Chianina oxen, but make do with whatever high-quality meat your butcher can get for you.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/2 to 3 lb, 2 1/2 to 3 inch thick porterhouse steak
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 large onion
                                                                  • Yes No a few handfuls of arugula
                                                                  • Yes No chianti butter
                                                                  • Brush steak with olive oil, season well with salt and pepper, and let sit, uncovered, at room temperature for 30 minutes. Position one oven rack in the top third of the oven, a second rack in the bottom of the oven, and heat to 500°F (not on broil).
                                                                  • Fill a 13-by-9-inch baking dish with enough onions to completely cover the bottom. Place the baking dish on the lower rack. Place the steak directly on the top rack, positioned above the dish of onions. Use tongs to turn the steak after 15 minutes, and check periodically to make sure it is not burning. For medium rare, roast until the internal temperature registers 125°F, about 35 to 40 minutes.
                                                                  • Discard onions and place steak on a cutting board to rest for 5 to 10 minutes before serving. To serve, place on a bed of arugula and top with a few slices of Chianti Butter (alternatively, brush on a little high-quality extra-virgin olive oil).
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 2 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  This flavorful Ethiopian -inspired chicken stew recipe uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on salmon, flank steak, or chicken for fiery flavor. Serve with basmati rice. Lycopene count: 12 milligrams per serving.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2 1/2 lb chicken drumstick
                                                                  • Yes No 2 3/4 lb chicken thigh
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tsp berbere
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 6 oz no salt added tomato paste
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 4 lemon
                                                                  • Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes.
                                                                  • Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 teaspoons Berbere, remaining 1/4 teaspoon salt, butter, ginger, nutmeg, and cardamom; cook 1 minute. Add wine, broth, and tomato paste; stir until well blended. Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally. Stir in cilantro. Serve with lemon wedges.
                                                                  • Note: Nutritional analysis includes 1 teaspoon Berbere per serving.
                                                                  Cuisine:YesNoafrican
                                                                  Yields: 4servings (serving size: 3 ounces chicken, about 1 cup sauce, and 1 lemon wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Coriander, cumin, and oregano are a spice and herb combo often used in Mexican cooking. If you've got a spice grinder or an extra coffee grinder, by all means use it to grind fresh seeds into powder.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 7 to 8 oz bone in loin pork chops, 7 to 8 ounces each
                                                                  • Yes No 4 1/2 tsp olive oil
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Heat broiler with rack 4 inches from heat source. In a small bowl, stir together coriander, cumin, oregano, sugar, and salt. Rub mixture into both sides of pork chops.
                                                                  • Place chops on a broiler pan and rub with 4 teaspoons of oil. Broil until chops are just cooked through and still juicy, about 4 minutes per side.
                                                                  • While chops cook, in a small bowl whisk together mustard, lemon juice, and remaining 1/2 teaspoon oil Serve chops with the mustard sauce.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 coarse cup bulgur
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp chopped dill weed
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 3 cup baby spinach
                                                                  • Yes No 4 radish
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a bowl, cover the bulgur with warm tap water. Let stand until the grains are tender, about 2 hours. Drain the bulgur well.
                                                                  • In a large bowl, whisk the lemon zest with the lemon juice and chopped dill. Whisk in the olive oil. Add the bulgur, shrimp, baby spinach, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1 cup balsamic vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 6 1 1/2 lb portobello mushroom cap
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 cup sliced onion
                                                                  • Yes No 1/4 cup low-fat mayonnaise
                                                                  • Yes No 1 tsp roasted garlic
                                                                  • Yes No 6 2 oz hamburger bun
                                                                  • Yes No 6 curly lettuce leaves
                                                                  • Yes No 6 thick slice tomato
                                                                  • Combine first 6 ingredients in a large zip-top plastic bag. Add mushroom caps; seal and marinate in refrigerator 24 hours.
                                                                  • Prepare grill or broiler.
                                                                  • Remove mushroom caps from bag, discarding marinade. Place mushroom caps on grill rack or broiler pan coated with cooking spray; cook 5 minutes or until tender.
                                                                  • Heat the oil in a medium nonstick skillet over medium-high heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently.
                                                                  • Combine mayonnaise and roasted garlic in a small bowl. Spread 1/2 tablespoon mayonnaise mixture evenly over the top halves of buns; top each bottom half of bun with 1 lettuce leaf, 1 tomato slice, 1 mushroom cap, 1 tablespoon caramelized onion, and top half of bun.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    spread

                                                                  Put this on the table with soft breadsticks and a dessert of vanilla yogurt topped with fresh berries. If you want wine, try chilled sake.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tsp ground fresh ginger
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 6 cup salad greens
                                                                  • Yes No 2 cup chopped cooked chicken
                                                                  • Yes No 1 cup matchstick carrots
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Combine vinegar, soy sauce, sesame oil, ginger, and honey in a large bowl, stirring well with a whisk. Add salad greens, chicken, carrots, and snow peas; toss gently to coat. Sprinkle with almonds.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  Our version boozes up the chocolate glaze with a bit of Cointreau (orange-flavored liqueur), but feel free to omit it.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp cake flour
                                                                  • Yes No 5 oz cake flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup 1% low-fat milk
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup 1% low-fat milk
                                                                  • Yes No 1/3 cup egg substitute
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 oz dark chocolate
                                                                  • Yes No 2 tbsp 1% low-fat milk
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No 2 tsp cointreau
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, coat bottom of a 9-inch round cake pan with cooking spray. Dust with 2 teaspoons cake flour; set aside.
                                                                  • Weigh or lightly spoon 5 ounces (about 1 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a small bowl, stirring with a whisk. Place 1/2 cup granulated sugar and 1/4 cup butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add 1 teaspoon vanilla and egg, beating until well blended. Add flour mixture and 3/4 cup milk alternately to sugar mixture, beginning and ending with flour mixture.
                                                                  • Place egg whites in a medium bowl; beat with a mixer at high speed until foamy using clean, dry beaters. Gradually add 3 tablespoons granulated sugar, beating until stiff peaks form. Gently fold egg white mixture into batter; pour into prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; run a knife around outside edge. Remove from pan, and cool completely on a wire rack.
                                                                  • To prepare filling, combine 1/2 cup granulated sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Gradually add 1 cup plus 2 tablespoons milk and egg substitute to pan, stirring with a whisk until well blended. Bring to a boil over medium heat, stirring constantly with a whisk until thick. Remove from heat; stir in 1 tablespoon butter and 1/2 teaspoon vanilla. Place pan in a large ice-filled bowl until custard cools to room temperature (about 15 minutes), stirring occasionally.
                                                                  • To prepare glaze, place chocolate and 2 tablespoons milk in a microwave-safe bowl. Microwave at HIGH 20 seconds or until chocolate melts. Add powdered sugar and liqueur, stirring with a whisk until smooth.
                                                                  • Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a serving plate. Spread cooled filling evenly over bottom layer; top with remaining cake layer, cut side down. Spread glaze evenly over top cake layer.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Copied from a recipe published in the National Post.

                                                                  Ingredients
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 cup canola oil
                                                                  • Yes No icing sugar
                                                                  • In bowl, whisk flour, baking powder, salt and nutmeg. In small bowl, whisk 10% and whipping creams and vanilla. Set aside.
                                                                  • In large bowl, beat eggs with sugar until pale; gradually beat in cream mixture. Stir in flour mixture to make soft, sticky dough. Cover and refrigerate for 1 hour.
                                                                  • Spray mini ice cream scoop or round 1 Tbsp measure with non-stick spray. Heat 2-inches of oil until deep-fry thermometer measures 350 degrees. Drop batter by 1 Tbsp into oil, 6 at a time. Deep fry, turning once, until golden and puffed (3 to 4 minutes). With slotted spoon, transfer to paper towels to drain. Transfer to rack. Cool.
                                                                  • Toss doughnuts in icing sugar to coat. Makes 50 pieces.
                                                                  Yields: 4servings ( serving size: dozen )
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Serve a quick version of cherries jubilee by making a simply cherry sauce from cherry jelly, sweet cherries, and cherry brandy.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp red currant
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 12 oz frozen, dark, sweet cherries
                                                                  • Yes No 2 tbsp cherry brandy
                                                                  • Yes No 1 1/2 pint chocolate chip ice cream
                                                                  • Yes No 4 ice cream cones
                                                                  • Melt jelly and butter in a medium skillet over medium heat until it begins to bubble. Add cherries and cook, stirring 2 to 3 minutes, until cherries are heated through and release their juices. Pour in brandy (if using), and simmer 1 minute longer. Place scoops of ice cream in cones. Pour hot cherries into serving bowls and invert cones on top of warm cherries. Serve immediately.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1/4 cup chives
                                                                  • Yes No 2 tbsp tarragon
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 small lb mixed yellow squash and zucchini
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 2 1 oz slice prosciutto
                                                                  • Yes No 12 jumbo, 1 1/4 lb scallop
                                                                  • Yes No 1/2 1/2 oz cup loosely packed parmesan cheese
                                                                  • In a blender or a mini processor, chop the parsley, chives and tarragon. With the machine on, pour in 1/2 cup of the olive oil and blend until fairly smooth. Season the sauce with salt and pepper.
                                                                  • In a large skillet, heat 1 tablespoon of the olive oil until shimmering. Add the squash and zucchini and cook over high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the thyme and 2 tablespoons of the herb sauce; season with salt and pepper. Add the prosciutto and keep warm.
                                                                  • In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the scallops with salt and pepper and add them to the skillet. Cook over high heat, turning once, until golden brown and just barely opaque throughout, about 5 minutes. Add 1 tablespoon of the herb sauce and stir to coat.
                                                                  • Spoon the squash onto plates and top with the scallops. Drizzle with the remaining herb sauce, garnish with the Parmesan shavings and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Cost per serving: $1.13. Prep: 10 min., Cook: 10 min.

                                                                  Ingredients
                                                                  • Yes No 1/2 16 oz penne pasta
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 cup shredded sharp cheddar cheese
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No pinch paprika
                                                                  • Prepare pasta according to package directions.
                                                                  • Whisk together flour and 1/4 cup milk. Add flour mixture to remaining milk, whisking until smooth.
                                                                  • Bring milk mixture to a boil in a large skillet over medium heat; reduce heat to medium-low, and simmer, whisking constantly, 3 to 5 minutes or until smooth. Stir in cheese and next 4 ingredients until smooth. Stir in pasta, and cook 1 minute or until thoroughly heated. Serve immediately.
                                                                  • Easy Skillet Green Chile Mac 'n' Cheese: Substitute 1 cup (4 oz.) shredded Monterey Jack cheese for Cheddar cheese and 1 (4-oz.) can chopped green chiles, undrained, for diced pimiento. Proceed with recipe as directed.
                                                                  • Per serving: Calories 251; Fat 7.3g (sat 4.6g, mono 0.2g, poly 0.1g); Protein 11.6g; Carb 34.1g; Fiber 1.5g; Chol 22mg; Iron 1.7mg; Sodium 491mg; Calc 229mg
                                                                  • Easy Skillet Whole Grain Mac 'n' Cheese: Substitute 1/2 (13.5-oz.) package whole grain penne pasta for regular. Proceed with recipe as directed.
                                                                  • Per serving: Calories 215; Fat 7.9g (sat 4.4g, mono 0.2g, poly 0.9g); Protein 11.1g; Carb 29.8g; Fiber 3.8g; Chol 22.4mg; Iron 1.5mg; Sodium 444mg; Calc 222mg
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A supereasy sandwich, this grilled cheese calls for a mix of Gruyère, fontina and mozzarella.

                                                                  Ingredients
                                                                  • Yes No 2 slice white bread
                                                                  • Yes No gruyère cheese
                                                                  • Yes No fontina cheese
                                                                  • Yes No mozzarella cheese
                                                                  • Yes No butter
                                                                  • Top slices of white bread with a mix of grated Gruyère, fontina and mozzarella cheese. Close the sandwiches and lightly butter the outside of the bread. Grill until the cheese is melted and the bread is toasted.
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    melt

                                                                  This white chili recipe uses hot pepper sauce made from jalapeños; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching. Serve with Spicy Jalapeño Corn Bread.

                                                                  Ingredients
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 5 tsp green hot pepper sauce
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/4 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 2 tbsp stone ground cornmeal
                                                                  • Yes No 1 19 oz canned cannellini bean
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No lime
                                                                  • Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.
                                                                  • Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings (serving size: about 3/4 cup chili, 4 teaspoons yogurt, and 1 teaspoon green onions)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  and catch up.) I had to practice what I'm about to preach.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup tomato
                                                                  • Yes No cheese
                                                                  • Yes No toppings to loosely like meats
                                                                  • Yes No a few black pepper
                                                                  • Yes No spinach, herbs like italian parsley

                                                                  This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup half and half
                                                                  • Yes No 1/2 3 oz cup roasted almonds
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3/4 3 1/2 oz cup manchego
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 2 lb cauliflower
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/4 tsp pimentón de la vera
                                                                  • Preheat the oven to 400°. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.
                                                                  • In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm.
                                                                  • In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.
                                                                  • Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top.
                                                                  • Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here is a recipe for the subtle sophisticate: easy enough to fit into a busy holiday schedule but aimed to impress. The combination of Meyer lemon zest and black pepper is a classic pairing in savory dishes, but it adds an elegant twist to the often too sugary icebox cookie. For different personality types on your holiday list, we’ve got variations: Mexican chocolate for the sweets fan, coconut-date for the racy adventurer, and plain sugar cookies for the purist. Or maybe they’re just all for you. What to buy: The distinct flavor of Meyer lemons works well here, but regular lemons are a fine substitute. Game plan: Make extra batches of dough, wrap them in plastic, and freeze for later use. To finish, slice and bake as directed. This was featured as part of our Winter Wonders story.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 cup finely grated meyer lemon zest
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp finely ground black pepper
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Whisk together flour, lemon zest, baking powder, pepper, and salt in a medium mixing bowl to aerate and break up any lumps. Set aside.
                                                                  • Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla, and mix well. Scrape down the bowl, add egg, and mix well. Reduce mixer to low, add flour mixture, and mix until just incorporated.
                                                                  • Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
                                                                  • When ready to bake the cookies, heat the oven to 350°F and arrange the rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 48cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine

                                                                  To prepare this appetizer indoors, simply broil the eggplant rounds until browned, and continue the recipe as instructed. White balsamic vinegar offers the sweetness of regular balsamic but won't discolor the salad. You can use regular balsamic vinegar if white isn't available.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/4 lb, 4 inch eggplant
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 3/4 cup chopped fennel bulb
                                                                  • Yes No 2 cup diced yellow onion
                                                                  • Yes No 2 cup arugula
                                                                  • Yes No 1 tsp white balsamic vinegar
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1 cup quartered cherry tomato
                                                                  • Yes No 1/2 2 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Prepare grill to medium heat.
                                                                  • Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned.
                                                                  • Combine remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 appetizer plates; top each serving with 1 eggplant slice. Arrange about 1/3 cup fennel mixture on each eggplant slice; top with 2 tablespoons tomatoes and 1 tablespoon cheese. Sprinkle the chopped basil and thyme evenly over cheese.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  Perfectly ripe tomatoes are so flavorful they can be eaten out of hand with just a pinch of salt. But they’re seasonal, so canning allows you to have good-quality tomatoes available year-round. Use these canned tomatoes in our Basic Tomato Sauce, Eggplant-Pepper Tomato Sauce, or anytime you feel the urge for something tomatoey. Special equipment: We’re assuming you already have basic tools lying around (like cutting boards, bowls, and measuring cups), so here’s the special equipment you’ll need for canning: 5 wide-mouth 1-pint jars 5 lids with sealing compound for wide-mouth 1-pint jars 5 bands for wide-mouth 1-pint jars Boiling water canner or 15- to 20-quart pot with a tightfitting lid... read more Perfectly ripe tomatoes are so flavorful they can be eaten out of hand with just a pinch of salt. But they’re seasonal, so canning allows you to have good-quality tomatoes available year-round. Use these canned tomatoes in our Basic Tomato Sauce, Eggplant-Pepper Tomato Sauce, or anytime you feel the urge for something tomatoey. Special equipment: We’re assuming you already have basic tools lying around (like cutting boards, bowls, and measuring cups), so here’s the special equipment you’ll need for canning: 5 wide-mouth 1-pint jars 5 lids with sealing compound for wide-mouth 1-pint jars 5 bands for wide-mouth 1-pint jars Boiling water canner or 15- to 20-quart pot with a tightfitting lid Canning rack that fits inside the boiling water canner or 15- to 20-quart pot Thin, flexible rubber spatula Jar lifter Deep frying/candy thermometer What to buy: Bottled lemon juice may sound counterintuitive, but it helps ensure a uniform acidity level, which is vital to proper canning.

                                                                  Ingredients
                                                                  • Yes No 5 lb tomatoes, ripe but still firm
                                                                  • Yes No 5 tbsp bottled lemon juice
                                                                  • Yes No 5 tsp kosher salt
                                                                  • Yes No 10 medium blemish free basil leaves
                                                                    For sanitizing the jars and lids:
                                                                  • Wash the jars, lids, and bands in hot, soapy water. Rinse well. Dry the lids and bands and set aside.
                                                                  • Place the jars in a boiling water canner or a 15- to 20-quart pot fitted with a canning rack and a lid. Fill the pot with water and bring to a boil over medium-high heat. Boil for 10 minutes, then turn off heat.
                                                                  • Keep the jars in the hot water until ready for use, removing one at a time as needed.
                                                                    For the tomatoes:
                                                                  • Rinse the tomatoes and cut a shallow X shape just through the skin into the bottom of each.
                                                                  • Fill a large pot (6 to 8 quarts) with water and bring to a boil over high heat. Prepare an ice water bath by filling a bowl halfway with ice and water. Blanch the tomatoes until the skins loosen and start to pull back, about 30 to 60 seconds. Use a slotted spoon to transfer the tomatoes to the ice water bath, and reserve the blanching water.
                                                                  • Peel the tomatoes, cut out the cores, and return the peeled tomatoes to the blanching water. Bring to a boil over medium-high heat; boil for 5 minutes.
                                                                  • Once the tomatoes are cooked, remove the jars one at a time from the hot water using a jar lifter, letting any excess water drip off. Bring the water in the canner or pot back to a simmer (about 180°F) for processing the packed jars.
                                                                  • Add 1 tablespoon lemon juice and 1 teaspoon kosher salt to each sanitized jar. Distribute tomatoes and basil leaves among the jars, crushing the tomatoes if necessary to fit and leaving a 1/2-inch headspace.
                                                                  • To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the tomatoes while rotating the jar; repeat 3 to 4 times for each jar.
                                                                    For processing the packed jars:
                                                                  • Wipe the rim and threads of each jar with a clean, damp towel. Place the lids on the jars, checking that the sealing compound is centered. Fit the jars with bands and tighten just until resistance is met.
                                                                  • Check that the water in the pot or boiling water canner is at a simmer (about 180°F) and set the jars in the canning rack. (The jars must be covered by 1 to 2 inches of water. Add additional boiling water as necessary.)
                                                                  • Cover the pot with a tightfitting lid and bring to a rolling boil over medium-high heat. Process the jars for 45 minutes at a gentle but steady rolling boil. (Begin calculating the processing time once the water is at a rolling boil. Check occasionally that the water remains at a steady boil.)
                                                                  • Once processed, remove the jars with the jar lifter and set them upright, 1 to 2 inches apart, on a dry towel. Do not retighten the bands; let cool at least 12 hours.
                                                                  • After the jars have cooled, check for a seal by pressing the center of each lid. If the center is concave and does not flex, remove the band and try to lift off the lid with your fingertips (don’t pull too hard). If you cannot lift the lid, there is a good vacuum seal. If the lid pops off, your jar did not properly seal. Eat the tomatoes within 2 weeks.
                                                                  • To store properly processed jars, wipe each lid and jar with a clean, damp cloth (the bands don’t need to stay on for storage), label the jars, and store them in a cool, dry, dark place. Unopened jars can be kept up to a year when stored properly. Once opened, keep in the refrigerator and use within 2 weeks.
                                                                  Yields: 5(1-pint) jars
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll

                                                                  This recipe makes two adult-sized wraps. Feed little one half of a wrap, and refrigerate the other half for tomorrow's lunch. Take the second wrap with you to work, or send it with an older sibling or your spouse. Feel free to omit the green onions, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 cup coarsely chopped deli turkey breast
                                                                  • Yes No 1 cup salad greens
                                                                  • Yes No 1/4 cup frozen corn kernel
                                                                  • Yes No 1/4 cup chopped red bell pepper
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No 2 tbsp light ranch dressing
                                                                  • Yes No 2 wheat flour tortillas
                                                                  • Combine first 6 ingredients in a large bowl, tossing well to coat.
                                                                  • Warm tortillas according to package directions; top each tortilla with 1 cup turkey mixture. Roll up, and cut diagonally in half.
                                                                  • for your toddler: Wrap it tightly so it will be easier for a toddler to eat. Refrigerate it until serving time, or pack it in an insulated bag. Serve it with grape halves and milk.
                                                                  Yields: 2adult servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No one 18 lb turkey
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 20 sage
                                                                  • Yes No 20 thyme
                                                                  • Yes No 20 parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Preheat the oven to 350°. Rinse the turkey inside and out and pat dry. Trim the neck skin. Stuff the turkey with the garlic, onion and sage, thyme and parsley sprigs. Season inside and outside with salt and pepper. Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175°. Cover the turkey with foil if the skin begins to look very brown. Transfer the turkey to a cutting board and let rest for 30 minutes.
                                                                  • Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat. Set the roasting pan over 2 burners on high heat until sizzling. Add 1 cup of the Rich Turkey Stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan; add to the pan juices in the bowl.
                                                                  • In a medium saucepan, melt the butter. Add the flour and cook over moderately high heat for 1 minute. Add the pan juices and remaining 2 cups of turkey stock to the saucepan and cook, whisking, until the gravy is thickened and no floury taste remains, about 5 minutes. Stir in the maple syrup and season with salt and pepper. Strain the gravy into a gravy boat. Carve the turkey and serve with the gravy.
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 leeks, white and pale green parts only
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 pinch crushed red chili pepper
                                                                  • Yes No coarse salt
                                                                  • Yes No 5 1/4 cup low-sodium chicken stock
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1 to 1 1/2 lb small butternut squash
                                                                  • Yes No 2 12 oz yukon gold potato
                                                                  • Yes No 1 head escarole
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp thinly sliced mint
                                                                  • Yes No 2 tbsp thinly sliced dill weed
                                                                  • Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
                                                                  • Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  It is hard to beat the sweet and salty flavor of this indulgent yet lightened ice cream.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup 2% reduced fat milk
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/2 tsp flake salt
                                                                  • Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
                                                                  • Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle

                                                                  You can use any combination of vegetables to vary this sushi.

                                                                  Ingredients
                                                                  • Yes No 2 cup sushi rice
                                                                  • Yes No 4 nori sheets
                                                                  • Yes No 1 tsp prepared wasabi
                                                                  • Yes No 24 snow pea pods
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 avocado
                                                                  • Spread 1/4 cup rice on bottom half of 1 nori sheet. Spread 1/8 teaspoon wasabi diagonally over rice, starting at lower right corner.
                                                                  • Arrange 3 snow peas, 2 pepper strips, and 1 avocado wedge over wasabi. Lift left lower corner of nori over vegetable mixture, pressing gently. Wrap top half of nori over vegetable mixture, pressing gently to form a cone shape. Repeat with remaining ingredients.
                                                                  Yields: 8servings (serving size: 1 temaki)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread

                                                                  Pegu Club bartender Kenta Goto’ s lovely cocktail La Fleur de Paradis spends its evenings perched atop a weathered zinc bar, sipped by the beautiful people of New York. Our rendition of it using wheat beer instead of champagne is more at home in a plastic cup, enjoyed by folks sporting cut-off shorts and soaking in the sun on a picnic blanket or the open gate of a pickup truck. What to buy: We like Plymouth English gin in this drink because of its smooth juniper finish and earthy flavor. St-Germain is an elderflower liqueur that is sweet and floral. It can be found at high-end liquor stores and online. Game plan: If you’re bringing this to a tailgate or party, make the recipe through step 2 and keep chilled. Add the cold beer when ready to serve. This drink was featured as part of our Beer Cocktail Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 medium grapefruit
                                                                  • Yes No 6 oz gin
                                                                  • Yes No 4 1/2 oz st germain elderflower liqueur
                                                                  • Yes No 3 oz lemon juice
                                                                  • Yes No 3/4 tsp sugar, granulated
                                                                  • Yes No 3 dash orange bitters
                                                                  • Yes No 6 12 oz wheat beer
                                                                  • Using a vegetable peeler, remove 6 wide strips of peel from the grapefruit, making sure to avoid the white pith; set aside. Squeeze 3 ounces of juice from the grapefruit and place in a 3-quart container (save the remaining juice for another use).
                                                                  • Add the gin, St-Germain, lemon juice, sugar, and orange bitters to the container and stir until the sugar has dissolved. Add the beer and gently stir to combine.
                                                                  • To serve, twist one grapefruit peel over a beer glass or cup and drop inside. Top with the beer mixture and serve.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 7servings
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  F&W's Melissa Rubel Jacobson created this refreshing, sweet-tart iced tea.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar and water
                                                                  • Yes No 4 lime
                                                                  • Yes No 8 cup water
                                                                  • Yes No 3/4 cup dried hibiscus flowers
                                                                  • Yes No ice cube
                                                                  • In a small saucepan, bring the sugar, warm water and lime zest to a boil. Remove from the heat and let steep for 30 minutes. Strain into a measuring cup.
                                                                  • In a large saucepan, bring the cold water and hibiscus flowers to a boil. Remove from the heat; let steep for 20 minutes. Refrigerate until chilled.
                                                                  • Strain the tea into a pitcher. Stir in 1/2 cup of the lime syrup, or more to taste. Serve the tea in tall glasses over ice.
                                                                  Yields: 2quarts
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lb unsalted butter
                                                                  • Yes No 2 1/2 cup packed golden brown sugar
                                                                  • Yes No 6 oz unsweetened chocolate
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No confectioners' sugar, granulated sugar, cocoa powder
                                                                  • Preheat oven to 325 degrees. Butter a 9-by-13-inch cake pan. Cut a piece of waxed paper to fit the bottom, and press it onto buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before completely melted.
                                                                  • Beat the eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Pour into prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool.
                                                                  • Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter. Dust with cocoa if you like. Form the scraps into 1-inch balls, and roll them in the coating of your choice.
                                                                  Yields: 12hearts
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you like super-chocolatey, fudgy brownies, then these are for you. Prep and Cook Time: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 3 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, natural
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Preheat oven to 350°. In a double boiler over simmering water, melt chocolate and butter (see "Melting Chocolate the Easy Way," below, for another method). Stir in brown sugar and vanilla. Take off heat. Add eggs and mix thoroughly. Add flour, cocoa, and salt, mixing until smooth. Stir in chocolate chips.
                                                                  • Pour batter into an 8-inch square pan. Bake until a toothpick or knife inserted in the center comes out with moist crumbs sticking to it, 20 to 25 minutes.
                                                                  • Melting chocolate the easy way: Double boilers are great for gently melting chocolate, but we've found an even easier method that uses common kitchen equipment. Put chopped chocolate in a small metal bowl along with any other ingredients you need to melt, such as butter. In a large frying pan over high heat, bring about an inch of water to a low boil. Take pan off the heat and set the bowl in the water. Let sit, stirring occasionally, until chocolate is melted, 5 to 10 minutes.
                                                                  • Note: Nutritional analysis is per 2-inch brownie.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 16brownies
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Ripe plantains and mixed baby greens are paired with a flaky swordfish fillet. This impressive dish makes a satisfying grilled seafood meal for weeknight family dinners and company alike.

                                                                  Ingredients
                                                                  • Yes No 1 medium ripe plantain
                                                                  • Yes No 1 lime
                                                                  • Yes No 3 tbsp coconut oil
                                                                  • Yes No 2 6 oz swordfish fillets
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup mesclun
                                                                  • Yes No tomato molasses dressing
                                                                  • Brush plantain slices and lime halves evenly with 1 tablespoon coconut oil. Place plantains and lime halves, flesh-side down, on a greased grill rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 4 minutes or until golden brown; set aside.
                                                                  • Sprinkle swordfish with salt and pepper; brush fillets with remaining 2 tablespoons coconut oil. Place fish on a greased grill rack. Grill, covered, over medium-high heat 1 to 2 minutes on each side or until fish flakes with a fork.
                                                                  • Arrange greens on 2 serving plates. Top evenly with fish, plantains, and grilled lime; drizzle with Tomato-Molasses Dressing.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  These doughnuts, from Esther Sabach, Rachel Klein's boyfriend's mother, are a nod to Sephardic Jewish tradition.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup sliced almond
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp cardamom, ground
                                                                  • Yes No 1 tsp rose water
                                                                  • Yes No vegetable oil
                                                                  • In a large bowl, combine the 1 3/4 cups of warm water with the yeast and let stand for 5 minutes. Using a wooden spoon, stir in the flour, 2 tablespoons of the sugar and the salt. Turn the dough out onto a lightly floured work surface. Knead lightly until the dough is silky. Oil a medium bowl and add the dough. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours. Punch down the dough, then let it rise again for another 30 minutes.
                                                                  • Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and bake for 10 minutes. In a medium saucepan, combine the remaining 2 cups of sugar and 1 cup of water with the lemon juice and cardamom and simmer over moderate heat until reduced by half; strain. Let cool slightly, then stir in the rose water.
                                                                  • In a large saucepan, heat the vegetable oil to 325°. Meanwhile, divide the dough into quarters. Cut each quarter into 10 pieces. Using wet hands, shape into balls and poke a hole in the center of each. Carefully add the doughnuts to the hot oil in batches and fry until browned, about 1 minute per side. Drain on paper towels.
                                                                  • Dip 1 side of each doughnut in the syrup and sprinkle with the almonds; serve.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 40doughnuts
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 medium dried shiitake mushroom caps
                                                                  • Yes No water
                                                                  • Yes No 10 ear white corn
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • In a bowl, cover the shiitake with boiling water. Let stand for 15 minutes.
                                                                  • Meanwhile, set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl.
                                                                  • Drain and mince the shiitake. In a saucepan, heat the oil. Add the shallots, garlic and shiitake and cook over low heat, stirring occasionally, until very soft, about 10 minutes. Increase the heat to high and when the oil sizzles, add the corn and its juices. Cook, stirring, until the corn is thick and shiny, 3 minutes. Add the lemon zest and juice, season with salt and pepper and serve.
                                                                  Yields: 6
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  You can serve these with carrot and celery sticks and a bit of light ranch dressing on the side for dipping.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No 2 tbsp thinly sliced shallot
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 6 oz solid white tuna in water
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1/3 cup shredded swiss cheese
                                                                  • Yes No 2 6 oz piece french bread
                                                                  • Preheat broiler to high.
                                                                  • Combine first 6 ingredients in a medium bowl, stirring well to coat. Place juice in a small bowl. Peel, seed, and chop avocado. Add avocado to juice; toss. Add avocado mixture and tomatoes to tuna mixture; toss well to combine. Sprinkle cheese evenly over cut sides of bread, and broil for 3 minutes or until cheese is bubbly. Place 1 bread slice, cheese side up, on each of 4 plates, and divide tuna mixture evenly among bread slices.
                                                                  • Sustainable Choice: Solid white tuna is albacore, the most sustainable choice among varieties of tuna.
                                                                  Yields: 4servings
                                                                  • Total Time: 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    broil
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/3 cup cake flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1 tbsp ice water
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 4 large lb apple
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No pinch mace, ground
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/2 cup apple cider
                                                                  • MAKE THE PASTRY In a large bowl, stir the all-purpose flour with the cake flour, sugar and salt. Add the cream cheese and use your fingertips to break up the cheese into the mixture until it resembles coarse meal. Cut in the butter with a pastry blender until pea-size clumps form.
                                                                  • In a small bowl, mix the ice water with the yolk and cider vinegar. Gradually add the ice water mixture, stirring with a fork. Turn the pastry out onto a lightly floured surface and press it into a 10-inch log. Starting at the far end of the log, use the heel of your hand to quickly smear the pastry away from you, a little bit at a time. Use a pastry scraper to gather up the pastry and repeat the smearing process one more time. Gather the pastry together. Cut off one-third of the pastry and pat each piece into a disk. Wrap each disk in plastic and refrigerate for at least 30 minutes or up to 2 days.
                                                                  • MEANWHILE, MAKE THE FILLING In a large bowl, toss the apples with the lemon juice and zest, 3/4 cup sugar, cinnamon, salt and mace. In 2 large skillets, melt the butter. Add the apples and any accumulated juices and spread them in each skillet in a single layer. Cook the apples over moderate heat for 5 minutes, stirring occasionally, until lightly browned in spots. Add 1/4 cup of the apple cider to each skillet, cover and cook, shaking the pans occasionally, until the apples are tender, about 5 minutes. Remove the lids and let the apples cool. If the juices are not thick and syrupy, simmer uncovered for 2 to 3 minutes longer. Let cool completely.
                                                                  • On a lightly floured surface, roll out the large pastry disk to a 12-inch round. Ease the pastry into a 9-inch glass pie plate. Trim the overhang to 1/2 inch and refrigerate. Roll out the smaller pastry disk to a rough 12-by-8-inch rectangle; trim the edges. Using a pastry or pizza cutter and a ruler as a guide, cut eight 12-by-1-inch strips. Line a baking sheet with parchment or wax paper. Weave the strips into a lattice on the baking sheet and brush the lattice with water. Sprinkle with sugar and freeze just until firm, about 10 minutes.
                                                                  • Preheat the oven to 375°. Fill the pie shell with the cooled apples and their juices and flatten them slightly with a spatula. Brush the rim of the pie shell with water and slide the lattice on top. Press the edges together to seal. Trim any overhanging lattice. Fold the rim over onto itself and crimp decoratively. Bake the pie for about 1 hour, until the crust is golden all over and the filling is bubbling. Cover the rim with strips of foil if they become too brown. Transfer the pie to a rack and let cool completely.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz grappa
                                                                  • Yes No 1/2 oz nectar
                                                                  • Yes No 2 oz champagne
                                                                  • Yes No 1 peach
                                                                  • Fill a cocktail shaker with ice. Add the grappa, Aperol and peach puree and shake well. Strain into a chilled coupe, top with the Champagne and garnish with the peach slice.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tsp orange zest
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 6 english muffin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup fat free greek yogurt
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No toppings, fresh strawberries, fresh nectarines
                                                                  • Whisk together first 4 ingredients in a bowl. Place English muffins in a 13- x 9-inch baking dish, overlapping edges. Pour egg mixture over muffins. Cover and chill 8 to 12 hours.
                                                                  • Remove muffins from remaining liquid, discarding liquid.
                                                                  • Cook muffins, in batches, in a large skillet coated with cooking spray over medium-high heat 2 to 3 minutes on each side or until muffins are golden. Stir together yogurt and syrup until blended; serve with muffin French toast and toppings.
                                                                  • Note: Nutritional analysis includes 2 tbsp. yogurt mixture (not including fruit topping).
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                  • Total Time: 8 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2/3 oz lemon juice
                                                                  • Yes No 4 dried hibiscus flowers
                                                                  • Rinse a chilled flute with the absinthe and discard. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into the prepared flute and garnish with the skewered hibiscus flower.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 4 oz fresh hot green chiles
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No salt
                                                                  • Turn on the broiler and adjust the rack to its highest level. Break the stems off the chiles, cut them in half lengthwise and lay them, cut-side down, on a baking sheet. Sprinkle the garlic cloves among the chiles. Slide under the broiler and roast until the chiles are soft and blotchy black in places, about a minute or two. Scrape into a blender or food processor and add the lime juice and 1/4 cup water. Process until nearly smooth. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency. Taste (cautiously) and season with salt, usually about 1/2 teaspoon. Cover and refrigerate (for up to 5 days) if not using right away.
                                                                  Cuisine:YesNomexican
                                                                  Yields: ½cup
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  All of the variations can be doubled or tripled, depending on the size of the container you plan to use. The Italian mixture should be kept in the refrigerator, as it contains fresh cheese.

                                                                  Ingredients
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 pinch cayenne pepper, ground
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 pinch cayenne pepper, ground
                                                                  • Yes No 1/4 cup finely grated parmesan cheese
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 1/2 tsp chili powder
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 2 tbsp salt
                                                                  • For each of these mixtures, simply place all of the ingredients in a medium bowl; stir until they are combined, and transfer to an airtight container for storage. Season popcorn to taste.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3 ½tablespoons seasoning
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  Colorful vegetables brighten our satisfying brothy soup. If Jerusalem artichokes (also called sunchokes) aren't available in your area, substitute another flavorful, slightly scratchy vegetable such as parsnips or turnips, or simple increase the quantities of the other vegetables in the soup.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1 yellow squash
                                                                  • Yes No 1 1/2 qt homemade stock
                                                                  • Yes No 1 2/3 cup diced tomato in can
                                                                  • Yes No 1 lb jerusalem artichoke
                                                                  • Yes No 3 cup drained canned cannellini bean
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No
                                                                  • In a large saucepan, heat the oil over moderate heat. Add the onion, carrots, and 1/2 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
                                                                  • Add the garlic, zucchini, yellow squash, broth, tomatoes, and the remaining 1 1/4 teaspoons salt; bring to a simmer. Add the Jerusalem artichokes and return to a simmer. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes. Stir in the beans, parsley, pepper, and zest.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir

                                                                  For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.

                                                                  Ingredients
                                                                  • Yes No pastry puffs
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup raspberry jam
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Make 1 recipe large Pastry Puffs. Use a toothpick or skewer to make a 1/4-inch-wide hole in bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberry jam and brandy (if using). Transfer mixture to a large zip-top bag and snip a 1/4-inch opening in one corner. Place cut corner of bag in hole in puff and squeeze to fill puff with cream mixture. Place filled puffs, hole side down, on a rimmed baking sheet. (Refrigerate while you make the glaze.)
                                                                  • In a medium heatproof bowl, combine chocolate and corn syrup. In a small saucepan, bring remaining 1/2 cup heavy cream just to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).
                                                                  Yields: 40
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick