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                                                                  Notes: The Tavellas make traditional sausage links, but shaping the mixture into patties is an easy option. Leftover uncooked patties can be wrapped tightly and frozen for up to 3 months.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup dry red wine
                                                                  • Yes No 2 tsp pickling spice
                                                                  • Yes No 5 lb ground pork butt
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 1 1/2 tbsp black pepper
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • In a 1- to 2-quart pan over high heat, bring wine and pickling spice to a boil. Remove from heat and let cool to room temperature, about 45 minutes. Pour through a strainer into a large bowl; discard solids.
                                                                  • Add ground pork, salt, pepper, cinnamon, and nutmeg to bowl. Mix very thoroughly with your hands to distribute spices evenly.
                                                                  • Shape about 1/3 cup (about 3 oz.) pork mixture into an oval-shaped patty about 1/2 inch thick. Place on a waxed paper-lined baking sheet. Repeat to shape remaining mixture into patties, stacking them in layers separated by sheets of waxed paper.
                                                                  • Lay patties on a grill over medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook patties, turning once, until browned on both sides and no longer pink in the center (cut to test), about 8 minutes total. (Alternatively, fry patties in a 10- to 12-inch frying pan over medium heat, turning as needed, until browned on both sides and no longer pink in the center, 10 to 15 minutes total.) Pile on a platter and serve.
                                                                  Yields: 5pounds sausage; 24 patties
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For this light, healthy dish, Jean-Georges Vongerichten steams snapper fillets in foil packets with a piquant mix of ginger, lemongrass, green Thai chiles, miso, fish sauce, tarragon, scallions and orange zest. The blend can be made ahead of time and used to flavor other meats like chicken and pork.

                                                                  Ingredients
                                                                  • Yes No 6 scallion
                                                                  • Yes No 3 green thai chiles
                                                                  • Yes No 1 tender inner bulb of fresh lemongrass stalk
                                                                  • Yes No 1/2 2 oz cup thinly sliced ginger
                                                                  • Yes No kosher salt
                                                                  • Yes No 2/3 cup vegetable oil
                                                                  • Yes No 2 tbsp yellow miso paste
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 tsp chopped tarragon
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 large shallot
                                                                  • Yes No ten 6 oz skinless red snapper fillets
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 1/2 large lb oyster, caps
                                                                  • Yes No 1/2 cup frozen edamame beans
                                                                  • In a mini food processor, combine the scallions with the chiles, lemongrass, ginger and 1/2 teaspoon of salt. Process to a paste.
                                                                  • In a medium saucepan, heat the vegetable oil until shimmering. Stir in the scallion paste and remove from the heat. Stir in the miso, fish sauce, tarragon and orange zest.
                                                                  • Light a grill. Place two 20-by-26-inch sheets of heavy-duty foil on a work surface. Drizzle the foil with olive oil and scatter with the shallots. Arrange five of the snapper fillets in the center of each piece of foil. Drizzle the fillets with the white wine and season with salt. Spread the scallion-miso paste on the fillets and top with the mushrooms and edamame, if using. Fold up the sides of the foil and seal the packets.
                                                                  • Place the packets on the grill and steam over medium heat for about 15 minutes, until the packets puff up and the juices within are bubbling vigorously. Transfer the fish and the vegetables to plates. Spoon the cooking juices on top and serve with Fragrant Sticky Rice.
                                                                  Cuisine:YesNothai
                                                                  Yields: 10
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.

                                                                  Ingredients
                                                                  • Yes No 2 small onions, and studded
                                                                  • Yes No 3/4 cup diced flat leaf parsley
                                                                  • Yes No stems
                                                                  • Yes No 10 black peppercorn
                                                                  • Yes No 4 4 lb unsmoked ham hocks
                                                                  • Yes No 3 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 750 milliliter dry white wine
                                                                  • Yes No 1 oz gelatin
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 3/4 lb unsmoked ham
                                                                  • Yes No
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 clove garlic
                                                                  • Put onions, parsley stems, peppercorns, hocks, carrots, celery, bay leaves, thyme, wine, and 9 cups water into an 8-qt. pot; boil. Lower heat to medium-low; simmer for 2 1⁄2 hours. Strain broth through a coffee filter–lined sieve into a 2-qt. pan; boil until reduced to 4 cups. Chill 1 1⁄2 cups broth and sprinkle in gelatin; let rest 10 minutes without stirring. Whisk gelatin mixture into remaining broth and season with salt; chill until aspic just begins to set, 8–12 minutes.
                                                                  •  Combine chopped parsley leaves, ham, shallots, and garlic in a bowl. Line a 1 1⁄2-qt. terrine mold with plastic wrap; add ham mixture. Pour in reserved aspic. Cover with plastic wrap; place a rectangular piece of cardboard, cut to fit inside rim, on top of terrine. Place 3 unopened soup cans on top; chill terrine until set, 1–2 days. To serve, uncover terrine and lift out of mold. Invert onto a cutting board; slice and serve with Dijon mustard, bread, and cornichons, if you like.
                                                                  • SERVES 6 – 8
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    cardboard
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  A deliciously dangerous concoction.

                                                                  Ingredients
                                                                  • Yes No 2 oz jägermeister
                                                                  • Yes No 2 oz Bailey's Irish Cream
                                                                  • Shake both ingredients with ice; then strain into a chilled cocktail glass.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bailey
                                                                    Brands:
                                                                  • Yes No
                                                                    Bailey's
                                                                  Ingredients
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/3 cup unsweetened shredded coconut
                                                                  • Yes No 4 large ripe passion fruits
                                                                  • Yes No 2 kiwi
                                                                  • Yes No 1 small mango
                                                                  • Preheat the oven to 275°. Line a baking sheet with parchment paper and lightly spray it with cooking spray. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium speed until frothy. Beat in the sugar, 1 tablespoon at a time, until the meringue is thick and glossy. Beat in the vanilla extract, then fold in the shredded coconut.
                                                                  • Scoop the meringue into six 3 1/2-inch mounds on the prepared baking sheet. Using the back of a spoon, make a 1 1/2-inch well in the center of each meringue.
                                                                  • Bake the meringues in the center of the oven for about 1 hour, until crisp and lightly golden but still chewy on the inside. Remove from the oven and let cool.
                                                                  • Scoop the pulp and seeds from the passion fruits into a bowl. Set the meringues on plates. Mound the kiwi and mango into the center of the meringues, spoon the passion fruit on top and serve.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  we were wondering about last Friday? Well we didn't waste any time working it into a sweet treat...

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup white flour
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large ripe banana
                                                                  • Yes No 1 cup pecan
                                                                  Cuisine:YesNoworld
                                                                  Ingredients
                                                                  • Yes No 2 orange
                                                                  • Yes No 2 qt cranberry juice
                                                                  • Yes No 4 three inch cinnamon stick
                                                                  • Yes No 2 two inch ginger
                                                                  • Yes No sugar, granulated
                                                                  • With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice orange, and strain out pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Reduce heat to low; simmer 20 minutes. Strain, and discard solids. Serve hot.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  This lightly sweet pastry, studded with caramelized apple, is one component of an elaborate dish entitled Brillat-Savarin. Its major ingredients—apples, crème fraîche, Calvados and the Brillat-Savarin cheese—all come from Normandy in France.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 golden delicious apple
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No pinch salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 2 tbsp calvados
                                                                  • Yes No soft ripened cheese
                                                                  • Preheat the oven to 375°. In a large skillet, melt the butter. Add the apples and cook over moderately high heat, stirring, for 1 minute. Add 1/4 cup of the sugar and cook, stirring, until the apples soften and lightly caramelize, 5 minutes. Scrape the apples and all of the liquid onto a plate and let cool.
                                                                  • In a bowl, whisk the flour, baking powder and salt. In another bowl, whisk the eggs and remaining 1/4 cup of sugar until pale. Whisk in the flour mixture, milk, crème fraîche and Calvados. Fold in the apples and their liquid. Pour the batter into six buttered and sugared, 5-by-3 1/2-inch shallow, oval baking dishes.
                                                                  • Bake for 35 minutes, until golden and just set. Let cool until warm, then run a knife around the edge of each clafoutis and unmold onto plates. Serve with a wedge of cheese.
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 qt chicken stock
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 10 large garlic clove
                                                                  • Yes No four long, 3 inch orange zest
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No eight 6 oz confited duck legs
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No baby turnips
                                                                  • Preheat the oven to 375°. In a saucepan, combine the stock, wine, garlic, orange zest and bay leaves and bring to a boil. Reduce to 2 cups over high heat, 30 minutes.
                                                                  • Add the reduction to a large roasting pan. Arrange the duck in the pan skin side up. Cover and braise until hot, 30 minutes.
                                                                  • Preheat the broiler. Transfer the duck to a large rimmed baking sheet. Strain the braising liquid into a saucepan, pressing on the garlic to mash it into the sauce. Bring the sauce to a simmer. In a bowl, blend the butter with the flour; whisk the paste into the sauce. Simmer, whisking, until thickened, 3 minutes. Season with salt and pepper and keep warm, whisking occasionally.
                                                                  • Broil the duck, rotating the pan, until the skin is crisp, 4 minutes. Transfer to plates, top with the sauce and serve with turnips.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  We got the idea for this refreshing drink from the New York City mixologist Dale DeGroff; we love the fresh yellow color of the drink. The recipe appeared on the SAVEUR 100 list from our January/February 2010 issue.

                                                                  Ingredients
                                                                  • Yes No 1 yellow tomato
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 small cucumber
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 oz vodka
                                                                  • Combine tomatoes, carrots, celery, cucumbers, salt, and pepper in a blender; purée. Set a sieve over a bowl and strain, discarding solids. Chill juice.
                                                                  • To serve, pour juice into 2 glasses and stir in chilled vodka.
                                                                  • MAKES 2 COCKTAILS
                                                                  Cuisine:YesNospanish
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 lb button mushroom
                                                                  • Yes No 2/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 5 1/2 cup homemade stock, more
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
                                                                  • In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
                                                                  • Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
                                                                  • Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 24 chicken wings
                                                                  • Yes No 3 lb pork back ribs
                                                                  • Yes No 1 cup frozen pineapple orange apple juice concentrate
                                                                  • Yes No 3/4 cup soy sauce
                                                                  • Yes No 1/4 cup creamy peanut butter
                                                                  • Yes No 1/4 cup minced cilantro
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Cut off wingtips, and discard; cut wings in half at joint. Place wings and ribs in large shallow dishes or heavy-duty zip-top plastic bags.
                                                                  • Stir together juice concentrate and next 6 ingredients. Reserve 3/4 cup mixture for dipping. Pour remaining mixture evenly over wings and ribs; cover or seal, and chill 8 hours, turning occasionally.
                                                                  • Remove wings and ribs from marinade, discarding marinade. Place meat on racks in shallow roasting pans.
                                                                  • Bake at 375° for 30 to 35 minutes or until done.
                                                                  • Microwave reserved 3/4 cup sauce in a 1-cup glass liquid measuring cup at HIGH 1 to 1 1/2 minutes or until thoroughly heated, stirring once. Serve with wings and ribs.
                                                                  Cuisine:YesNothai
                                                                  Yields: 48wings and 20 ribs
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve

                                                                  This vegetarian twist on the corn dog, with melty pepper jack cheese and a crispy jalapeño-laden crust, has flavors reminiscent of Chiles Rellenos and far surpasses boring fried mozzarella sticks served with marinara sauce. Try dipping these snacks in spicy Roasted Tomato Salsa and serving them with a round of margaritas for a little Tex-Mex flair. Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe. You will also need wood coffee-stirrers. If you can’t find them, substitute 6-inch wood skewers instead. What to buy: If you can’t find 8-ounce blocks of pepper jack cheese, cut a 1-pound block into 16 smaller rectangular blocks that are approximately 2 inches long and 1 inch wide and tall. This recipe was featured as part of our Make Your Own Corn Dogs project.

                                                                  Ingredients
                                                                  • Yes No 2 qt vegetable oil
                                                                  • Yes No 2 8 oz rectangular blocks pepper jack cheese
                                                                  • Yes No 8 wood coffee stirrers
                                                                  • Yes No 1 medium ground yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 2 tbsp jalapeño chili pepper
                                                                  • Yes No roasted tomato salsa
                                                                  • Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack over a baking sheet; set aside.
                                                                  • Pour the oil into a Dutch oven or a large, heavy-bottomed pot. Heat over medium-high heat until the oil temperature reaches 360°F on a deep-frying/candy thermometer.
                                                                  • Meanwhile, cut each block of cheese widthwise into 8 pieces. Skewer each piece of cheese lengthwise with the coffee stirrers (try to keep the sticks aligned in the center of the cheese), leaving about 1 1/2 inches of the stirrer exposed at the bottom; set aside.
                                                                  • When the oil is almost ready (about 325°F), whisk the cornmeal, flour, baking powder, and salt together in a medium bowl. Whisk the milk, eggs, honey, sugar, and jalapeños together in a large bowl until combined and the sugar has dissolved. Add the cornmeal mixture to the milk mixture and stir with a rubber spatula just until a smooth batter forms. Pour some of the batter into a tall, narrow container or drinking glass, leaving 1 inch of room at the top.
                                                                  • When the oil is ready, evenly dip a cheese piece into the glass of batter by holding the stirrer and rotating the cheese as needed until it’s completely covered with batter. Immediately place into the hot oil. Repeat with 3 more cheese pieces. Fry, turning occasionally, until light golden brown all over, about 3 minutes. Using tongs, transfer the cheese dogs to the wire rack on the baking sheet and place in the oven. Using a slotted spoon, remove any fried, stringy pieces of cheese from the surface of the oil.
                                                                  • Repeat with the remaining cheese pieces, working with 4 at a time, refilling the glass with batter as needed, and letting the oil return to 360°F between batches. (When you reach the last few cheese pieces, you may need to tilt the glass sideways while rotating the cheese to evenly coat it with batter.) Serve immediately with salsa for dipping.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 16pieces
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 cup strong brewed coffee
                                                                  • Yes No 1/2 cup hot fudge topping
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 1 cup coffee-flavored liqueur
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Whisk together hot coffee, fudge topping, and sugar in a large Dutch oven until smooth. Add half-and-half and remaining ingredients, stirring until blended. Bring mixture to a simmer over medium-high heat. Serve immediately, or let cool, cover, and chill 1 to 24 hours, and serve over ice.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 4 oz parmesan cheese
                                                                  • Yes No 1 1/2 4 to 5 inch pieces qts, tender pea shoots, 4 to 5 in, pieces
                                                                  • Yes No 1/2 cup mint
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 lb fresh cheese ravioli
                                                                  • Yes No 2 cup sugar snap peas
                                                                  • Whirl garlic in a food processor to mince. Add cheese and whirl until grated. Add 2 cups pea shoots, the mint, and oil; pulse until coarsely puréed. Scrape into a small bowl and press plastic wrap against pesto.
                                                                  • Cook ravioli as package directs, adding snap peas during last 2 minutes. Drain; return to pot. Whisk pesto, then gently toss three-quarters of it with pasta. Add remaining pea shoots and toss gently. Serve immediately, with remaining pesto if you like (or save it for a sandwich).
                                                                  • *Find at farmers' markets or Asian markets.
                                                                  • Note: Nutritional analysis is per serving with 3 tbsp. pesto.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 1/2 cup grape tomato
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp crumbled goat cheese (chèvre)
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
                                                                  • Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
                                                                  • Raisin and Pine Nut variation: Omit tomatoes, garlic, vinegar, and goat cheese. Cook 1/3 cup sliced red onion and 2 tablespoons pine nuts in oil for 4 minutes. Add 2 1/2 tablespoons orange juice, 3 tablespoons raisins, and 2 teaspoons honey; cook 2 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon orange rind. Spoon over asparagus; sprinkle with pepper. Yield: 4 servings.
                                                                  • Calories 111; Fat 5.3g (sat 0.6g); Sodium 151mg
                                                                  • Sesame-Ginger Glazed variation: Omit oil, tomatoes, vinegar, salt, cheese, and pepper. Microwave 1 tablespoon lower-sodium soy sauce, 1 teaspoon honey, 1 teaspoon lime juice, 1 teaspoon minced peeled fresh ginger, and garlic on HIGH for 2 minutes. Drizzle over asparagus; sprinkle with 2 teaspoons toasted sesame seeds. Serve with lime wedges. Yield: 4 servings.
                                                                  • Calories 43; Fat 0.8g (sat 0.1g); Sodium 134mg
                                                                  • Lemon-Tarragon variation: Omit tomatoes, vinegar, and cheese; decrease pepper to 1/4 teaspoon. Combine 1/8 teaspoon lemon rind, 1 tablespoon lemon juice, 2 teaspoons chopped tarragon, garlic, 1/2 teaspoon minced shallot, 1/2 teaspoon Dijon mustard, salt, pepper, and oil. Drizzle tarragon mixture over asparagus; toss gently to coat. Yield: 4 servings.
                                                                  • Calories 49; Fat 2.3g (sat 0.3g); Sodium 153mg
                                                                  Yields: 4servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Henry Bain, a waiter at Louisville’s Pendennis Club, created this sauce more than 100 years ago, but it has remained a favorite in Kentucky, especially on Derby Day. It’s typically served on the side, but we decided to slather it all over the tenderloin, giving the meat a sweet, spicy glaze. This recipe was featured as part of our Kentucky Derby Day menu.

                                                                  Ingredients
                                                                  • Yes No 3 lb beef tenderloin, and as necessary
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup 1, steak sauce
                                                                  • Yes No 1/3 cup heinz chili sauce
                                                                  • Yes No 1/3 cup tomato ketchup
                                                                  • Yes No 1/3 cup worcestershire sauce
                                                                  • Yes No 2 tbsp major grey's chutney
                                                                  • Heat the oven to 450°F and arrange a rack in the upper third. Place meat on a rack over a baking sheet and rub with oil. Sprinkle salt and pepper on all sides and let meat come to room temperature while the oven is heating, at least 30 minutes.
                                                                  • Meanwhile, combine remaining ingredients in a small saucepan and place over medium heat. Cook, stirring occasionally, until sauce is thick and coats the back of a rubber spatula without running off, about 15 minutes.
                                                                  • Roast tenderloin until a meat thermometer inserted in the thickest part reads 100°F, about 10 to 15 minutes. Remove from the oven and increase the oven temperature to 500°F.
                                                                  • While the oven is heating, brush all sides of the meat with 1/4 of the glaze, then return to the oven. Continue brushing 1 to 2 tablespoons of the glaze on the meat every five minutes until the thermometer reads 120°F (for rare), about 15 to 20 minutes.
                                                                  • Remove tenderloin from the oven, tent with foil, and let rest at least 10 minutes. Slice into 1-inch-thick pieces and serve with remaining sauce on the side.
                                                                  Cuisine:YesNokentucky
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz

                                                                  This quick and tasty sandwich packs nutrition for breakfast or lunch. For Nunes, this would equal two ounces whole grains, one ounce meat, about 70 discretionary calories (from the cream cheese and cheddar cheese), and about 1/3 cup of her dairy servings.

                                                                  Ingredients
                                                                  • Yes No 1/4 2 oz cup light cream cheese
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 1 oz slice whole wheat bread
                                                                  • Yes No 4 oz low fat deli ham
                                                                  • Yes No 8 slice tomato
                                                                  • Yes No 1/4 2 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Preheat broiler.
                                                                  • Combine first 4 ingredients in small bowl; stir well.
                                                                  • Spread about 1 tablespoon cream cheese mixture over each of 4 bread slices. Top each with 1 ounce ham, 2 tomato slices, and 1 tablespoon cheddar cheese. Place sandwich halves and remaining 4 slices bread on a baking sheet. Broil 2 minutes or until cheese is melted and bread is lightly browned. Top each sandwich half with remaining bread slice. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Inspired by the Spanish tortilla, an egg and potato cake that's a regular at tapas bars, but turned off by the shenanigans involved in cooking it the classic way (sliding it out of the pan, flipping it over and sliding it back into the pan to finish cooking), I applied Italian frittata methodology to the ingredients (no flipping involved) to make it a lot easier, added some kale for color and vitamins, then finished it off with a little cheese because, let's be honest, a little cheese makes most things even better.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 lb potato
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 lb kale, including ribs and some stems
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Preheat broiler.
                                                                  • Heat oil in a heavy ovenproof 10-inch skillet (preferably cast-iron; not non-stick) over moderately high heat until shimmering and stir in potatoes with ½ teaspoon salt. Reduce heat to moderately low and cook, covered, stirring and turning occasionally, until tender, about 10 minutes. Transfer potatoes with a slotted spoon to a bowl.
                                                                  • Add onion with a ¼ teaspoon salt to skillet and cook, covered, over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute.
                                                                  • Add ½ cup water, then add kale by handfuls, cooking each handful, covered, until slightly wilted, about 1 minute, before adding next. When all kale is added, continue to cook, covered, until tender, about 5 minutes. (Check occasionally to make sure water has not completely evaporated and add just enough additional, if necessary, to keep kale from burning.)
                                                                  • Stir in potatoes and season mixture with salt and pepper.
                                                                  • Whisk eggs well with milk, ¼ teaspoon salt and ¼ teaspoon pepper and pour over vegetables. Cook, lifting up cooked egg around edge to let uncooked egg flow underneath, for 2 minutes. Reduce heat to low and cook, covered, until set 1-inch from edge (center will still be loose), 4 to 5 minutes.
                                                                  • Remove lid. Sprinkle cheese evenly over frittata and broil, 5 to 6 inches from heat, until center of frittata is set, 2 to 4 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 oz prosciutto
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 small celery rib
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 1/2 tsp tomato paste
                                                                  • Yes No 1/2 lb green lentils
                                                                  • Yes No 1 qt low-sodium chicken broth
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 large egg
                                                                  • Yes No 12 arugula
                                                                  • Yes No parmigiano reggiano cheese and aged balsamic vinegar
                                                                  • In a saucepan, heat the 2 tablespoons of oil; add the prosciutto and cook over low heat until the fat has rendered.
                                                                  • In a food processor, finely chop the carrot and celery. Add the vegetables to the saucepan along with the onion and garlic and cook, stirring, until the vegetables are softened, 7 minutes. Add the tomato paste and stir over moderately high heat until shiny, 1 minute. Add the lentils and 2 1/2 cups of the broth and bring to a boil. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, 25 minutes. Add 1 more cup of the broth and continue simmering until absorbed, 10 minutes. Add the remaining 1/2 cup of broth and simmer until the lentils are tender and suspended in a creamy sauce, 10 minutes longer. Season with salt and pepper.
                                                                  • In a large nonstick skillet, heat a thin film of olive oil. Crack the eggs into the skillet, season with salt and cook over moderately high heat until the edges are golden, the whites are just set and the yolks are still runny. Spoon the lentils into shallow bowls and top with the eggs and arugula. Grate the cheese over the eggs and drizzle with balsamic vinegar. Serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This top-rated pumpkin bread offers great flavor without the extra fat and calories of traditional pumpkin bread recipes. A sprinkling of chopped pecans on top adds great seasonal flavor as well.

                                                                  Ingredients
                                                                  • Yes No 3 1/3 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup chopped pecan
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
                                                                  • Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 2loaves; 12 servings per loaf (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 navel orange
                                                                  • Yes No 1/2 gallon apple cider
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 5 whole whole allspice berry
                                                                  • Yes No 6 whole cloves, whole
                                                                  • Yes No pinch nutmeg, ground
                                                                  • Yes No 1 1 1/2 inch ginger
                                                                  • Yes No 8 cinnamon stick
                                                                  • Using a vegetable peeler, peel the zest from the orange to create long strips. In a medium pot, bring the cider, honey, allspice, cloves, nutmeg, ginger, and orange zest to a simmer. Do not boil. Heat, uncovered, for 30 minutes. Ladle into cups and serve warm with the cinnamon sticks.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb pink eyed peas
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 large beef bouillon cube
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 16 oz kielbasa
                                                                  • Bring first 4 ingredients and, if desired, sausage to a boil in a saucepan. Reduce heat; simmer 40 minutes or until tender. Serve with Sweet Onion Relish.
                                                                  • *1 (16-ounce) package frozen black-eyed peas may be substituted. Reduce cooking time to 30 minutes or until tender.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook

                                                                  Unlike in gluey takeout versions of stir-fry, the sauce here is perfectly balanced and light. The Chinese technique of velveting keeps the chicken succulent and tender, and prepping the stir-fry ingredients while the chicken marinates makes this dish fast—maybe even faster than delivery. What to buy: Although hoisin means “seafood” in Cantonese, there’s actually no seafood in hoisin sauce. This thick, sweet condiment is made from sugar, soybeans, garlic, sesame seeds, chiles, and spices. Look for it in the ethnic aisle at most grocery stores or in Asian markets. Special equipment: If you don’t have a wok, Grace Young suggests a large frying pan as a good substitute, but don’t use a nonstick pan because the high heat may damage it. Read our review of Young’s cookbook.

                                                                  Ingredients
                                                                  • Yes No 12 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 tbsp egg white
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1 1/2 tsp dry sherry
                                                                  • Yes No 1 1/2 tsp water
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 3 tbsp hoisin sauce
                                                                  • Yes No 1 tbsp dry sherry
                                                                  • Yes No 1 tsp soy sauce
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp ginger
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 8 oz sliced bamboo shoots
                                                                  • Yes No basic white rice
                                                                    For the chicken:
                                                                  • Cut each chicken breast half in half lengthwise, then cut crosswise into 1/4-inch-thick slices. Place in a medium bowl and add the egg white, cornstarch, Shaoxing wine or sherry, water, and salt and stir until the cornstarch has totally dissolved. Place in the refrigerator uncovered for 30 minutes.
                                                                  • Fill a large saucepan halfway with water and bring to a boil over high heat. Add the oil and reduce the heat to low. When the water is barely simmering, add the marinated chicken, gently stirring so that the pieces do not clump together. Cook until the chicken is just opaque but not cooked through, about 1 minute. Drain in a colander, shaking the colander to remove any excess water; set aside.
                                                                    For the stir-fry:
                                                                  • Place the hoisin sauce, Shaoxing wine or sherry, and soy sauce in a small bowl and stir to combine; set aside.
                                                                  • Heat a 14-inch flat-bottomed wok or 12-inch frying pan (not nonstick) over high heat until a bead of water vaporizes when dropped in the pan. Add the oil, garlic, ginger, and red pepper flakes and, using a metal spatula, stir-fry until fragrant, about 10 seconds. Add the bell pepper and salt and stir-fry until just beginning to warm through, about 30 seconds. Add the reserved chicken, bamboo shoots, and reserved hoisin mixture and stir-fry until the chicken is just cooked through, about 1 to 2 minutes. Serve immediately with steamed rice.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 2 ½servings as a main dish with rice, or 4 servings as part of a multicourse meal
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Make a cheesy, creamy potato casserole for your next family gathering or holiday meal. Make it easy with frozen hash browns, cream of mushroom soup and cornflakes cereal. You can also make it ahead and refrigerate until you are ready to bake.

                                                                  Ingredients
                                                                  • Yes No 1 32 oz frozen southern style hash browns
                                                                  • Yes No 1 16 oz sour cream
                                                                  • Yes No 2 8 oz cup shredded cheddar cheese
                                                                  • Yes No 1 10 3/4 oz cream of mushroom soup
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup crushed cornflakes cereal
                                                                  • Yes No 1/4 cup butter
                                                                  • Stir together first 6 ingredients in a large bowl.
                                                                  • Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.
                                                                  • Bake at 325° for 1 hour and 20 minutes or until bubbly.
                                                                  • Note: For testing purposes only, we used Ore-Ida Southern Style Hash Browns.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  Fried slices of prosciutto provide a crisp contrast to sautéed escarole.

                                                                  Ingredients
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 large chicory
                                                                  • Yes No inner leaves
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 4 thin slice prosciutto, serrano
                                                                  • Yes No country ham
                                                                  •  Bring an 8-qt. pot of salted water to a boil. Add escarole; cook until tender, about 3 minutes. Drain escarole, reserving 1⁄4 cup cooking liquid; transfer to a bowl. Heat 1 tbsp. oil in a 12" skillet over high heat. Add prosciutto strips; cook, flipping once, until crisp, about 1 minute. Use a slotted spoon to transfer prosciutto to paper towels; set aside. Add cooked ham to skillet; cook, stirring, until browned, about 5 minutes. Add reserved cooking liquid and scrape up any browned bits. Pour liquid into a bowl; set aside.
                                                                  • Heat the skillet over medium-high heat, add the remaining olive oil along with the garlic and the chiles, and cook for 30 seconds. Add the escarole, reserved ham, and cooking liquid and cook until hot, 2–3 minutes. Season with salt and pepper. Stir in the lemon juice. Garnish the escarole with the prosciutto.
                                                                  • SERVES 4
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Minute
                                                                  Bianca Pizza
                                                                   10 m

                                                                  Time: 10 minutes. The interplay of salty cheese, rosemary, and pungent onion makes this pizza bold and flavorful.

                                                                  Ingredients
                                                                  • Yes No 1/8 cup sliced white onion
                                                                  • Yes No 12 oz mozzarella cheese
                                                                  • Yes No our best pizza dough
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No salt
                                                                  • Evenly scatter a few onion slices and a large handful of cheese over each half-grilled dough round, then sprinkle with chopped rosemary and a little salt. Grill as directed in step 6 of Our Best Pizza Dough.
                                                                  • Note: Nutritional analysis is per serving with crust.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  This salad can change with the seasons; try persimmons in the fall, pears or blood oranges in the winter, and nectarines when they are in season. You can substitute mixed baby greens for the arugula and frisée. What to buy: When purchasing nectarines, look for freestone varieties—their flesh separates easily from the pit. This dish was featured as part of our Recipes for Summer Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 head frisée
                                                                  • Yes No 4 medium white nectarines
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/2 tsp sherry vinegar
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 6 oz baby arugula
                                                                  • Yes No 1/2 cup and unsalted hazelnuts
                                                                  • Cut off the base of the frisée and discard, then chop the rest into bite-size pieces. Cut the nectarines into sixths and set aside.
                                                                  • Combine the vinegars in a medium nonreactive bowl, add salt and pepper to taste, then add the olive oil in a thin stream, whisking to mix. Place the arugula, frisée, nectarines, and toasted hazelnuts in a serving bowl.
                                                                  • Pour the dressing over the salad, toss to combine, and serve.
                                                                  Yields: 7servings
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 4 pork neck fillet steaks
                                                                  • Yes No olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a of fresh sage leaves
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 lemon
                                                                  • This is a boneless steak cut from the top of the pork shoulder. It doesn’t have a rim of fat round the edge, but what it does have is a beautiful marbling of fat through the meat. This keeps the meat deliciously moist while it cooks. The steaks are probably best cooked on aridged griddle, but you can also pan-fry or roast them. The garlic, sage and lemon add extraflavour to the meat, but don’t worry if you don’t have them, the dish will work just as wellwithout.Prep time: 10 minutesCook time: 10 minutesGet your griddle pan on a high heat and let it get screaming hot. Lay the steaks out on achopping board and drizzle a little olive oil over each one. Sprinkle over the garlic, sage, agood sprinkling of salt and lots of ground black pepper. Grate the zest of the lemon onto thesteaks, then cut the lemon in two and squeeze one of the halves over them as well. Rub thismarinade into both sides of each steak with your fingers so they are evenly oiled and seasoned.Place the steaks on your griddle or in a hot frying-pan (they make a bit of smoke, so get yourfan on!). Make sure you don’t have too many in the pan at one time – there should be a gapbetween the steaks and they shouldn’t be touching each other at all, so if your pan isn’t bigenough, cook in batches.Turn the steaks over after two minutes, then turn every minute until they’ve had 8 minutescooking time in total. Squeeze the other half of the lemon over the cooked steaks and letthem sizzle for a moment, then lift them out of the pan with tongs to a plate to rest for a minute before serving. Absolutely delicious served with some oven-baked jacket potato wedges, a lovely green salad and some hot chilli sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 firm, ripe bosc pears
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No berry sauce
                                                                  • Yes No garnishes, fresh raspberries, sugar
                                                                  • Sprinkle 1 cup sugar in a large heavy skillet. Cook over medium heat, stirring constantly with a wooden spoon, until sugar melts and turns light brown. Quickly pour hot caramel evenly into 6 (4-ounce) ramekins or custard cups, tilting to coat bottom of each ramekin; set aside. (As it cools, caramel syrup will harden and crack.)
                                                                  • Peel, core, and chop pears. Combine pear, remaining 1/2 cup sugar, vanilla, lemon rind, and salt in a medium saucepan. Cook over medium heat 40 minutes or until pear is very tender. Remove from heat, and let cool 5 minutes. Stir in butter, flour, and eggs.
                                                                  • Spoon pear mixture evenly into ramekins, pressing down lightly. Place ramekins in a 13- x 9-inch pan. Add hot water to depth of 1 inch around ramekins. Bake at 350° for 30 to 35 minutes or until a knife inserted in center comes out clean. Drizzle Berry Sauce onto individual dessert plates; loosen edges of pear caramels with a knife, and invert onto plates. Garnish, if desired.
                                                                  • Note: To make ahead, cool ramekins to room temperature; cover and chill. Remove from refrigerator; let stand 30 minutes. Bake at 350º for 10 minutes. Invert onto dessert plates.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  It's late July and unless you live in San Francisco where it was 60 and foggy this weekend, you probably don't want to stand over a hot stove today. And if you've planted a big garden, you may be looking for something to do with all those vegetables. You also may be planning a lot of picnics and other outdoor eating events, so something portable would be nice, too. And let's not forget how handy it is to have something that can be made in advance and actually gets better as it sits in the refrigerator. Finally, whatever this is, it had better taste really good. And it does: piquant with sherry vinegar and lemon and a hint of garlic, yet subtle enough to let the flavor of the vegetables come through. Let me introduce you to Lorrie Mae's Amazing Marinated Vegetables! Recipe below the jump.

                                                                  Ingredients
                                                                  • Yes No small liter califlower
                                                                  • Yes No liter broccoli
                                                                  • Yes No 2 3 cup medium zucchini
                                                                  • Yes No medium liter green bell pepper
                                                                  • Yes No medium liter red bell pepper
                                                                  • Yes No liter mushrooms
                                                                  • Yes No liter black olives, and sliced
                                                                  • Yes No liter wine vinegar
                                                                  • Yes No liter vegetable oil
                                                                  • Yes No liter 2 cup fresh lemon juice
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No liter salt
                                                                  • Yes No liter pepper
                                                                  Cuisine:YesNosan francisco
                                                                  Ingredients
                                                                  • Yes No 4 2 oz vanilla bark coating squares
                                                                  • Yes No green food coloring paste
                                                                  • Yes No 12 large candy cane
                                                                  • Yes No toppings, holiday sprinkles, colored sugars
                                                                  • Stir together melted chocolate coating and desired amount of paste. (We used a wooden pick dipped once in food coloring paste to tint chocolate coating.) Dip ends of candy canes 2 to 3 inches into coating; let excess drip off. Sprinkle immediately with desired toppings, and dry on a wire rack.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12candy canes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  While the chicken cooks, prepare the polenta.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken thigh
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2/3 cup yellow cornmeal
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 very thin slice prosciutto
                                                                  • Yes No sage
                                                                  • Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°.
                                                                  • Place the cornmeal and 1/8 teaspoon salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.
                                                                  • Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired.
                                                                  Yields: 2servings (serving size: 2 thighs, 1/2 cup polenta, and 1/2 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Your favorite blue cheese is essential for decadence here. Prep: 12 min.; Cook: 5 min.

                                                                  Ingredients
                                                                  • Yes No 1 wedge maytag
                                                                  • Yes No 3 tbsp tub style cream cheese
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Yes No 1 5 oz crinkle potato chips
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 2 tbsp balsamic glaze
                                                                  • Combine cheeses and whipping cream in a small bowl, stirring well. Spread whole potato chips in a double layer on a parchment paper-lined baking sheet. Dollop cheese onto potato chips. Sprinkle with walnuts. Bake at 400° for 5 minutes or until heated. Remove from oven, and carefully slide chips and parchment paper onto a wooden board. Sprinkle with herbs; drizzle with desired amount of balsamic glaze. Serve immediately.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    maytag
                                                                  • Yes No
                                                                    brand
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Maytag
                                                                  • Yes No
                                                                    brand
                                                                  Beet Risotto
                                                                   50 m

                                                                  This is a festive and unusual dish that has converted several ardent beet-haters into beet-lovers. I like to use a mixture of mild Chiogga (striped), red, and/or yellow beets in this recipe. If you bought your beets with their tops, the greens can be sautéed (see greens recipe in this article) and served alongside, or used another time.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 1/2 1/2 inch cup beets, and inot cubes
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No 2 oz white wine
                                                                  • Yes No 4 cup vegetable stock, to a, simmering
                                                                  • Yes No 2 sprig thyme
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No goat cheese (chèvre)
                                                                  • Yes No 1/4 cup hazelnuts, roasted
                                                                  • Vegetable Stock recipe
                                                                  • Heat olive oil over medium hot flame. Add onions and stir until onions soften, about one minute. Add beets and rice and stir to coat everything with the oil, about one minute. Deglaze pan with white wine.
                                                                  • If using pressure cooker, add 3 ½ cups of stock and thyme sprigs, lock pressure cooker lid, bring to high pressure and cook there for 7 minutes. Quick release and test for doneness. If rice and beets are still hard, add a little extra stock, reseal and cook at high pressure for another one to two minutes. If they are only slightly underdone, add a little more stock and stir until done.
                                                                  • If not using pressure cooker, begin adding stock one half cup at a time, stirring the rice and beet mixture constantly until stock is absorbed, then adding more stock until beets are tender and rice is al dente, about 30 to 40 minutes.
                                                                  • When risotto is done, pluck out the thyme stems, then beat in half the parmesan cheese (reserving the other half for the table).
                                                                  • Serve with a sprinkling of parmigiano, a good dollop (one ounce or more) of soft goat cheese and a sprinkling of chopped hazelnuts.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you like food with a little spicy heat, then this Chipotle Chicken Tortilla Soup will have your taste buds doing the Lambada. Round out the meal with corn muffins from your grocer's bakery or servings of packaged Spanish rice.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 1/2 tsp bottled minced garlic
                                                                  • Yes No 3/4 lb chicken breast tenders
                                                                  • Yes No 1 tsp chipotle chile powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 14.5 oz stewed tomatoes in can
                                                                  • Yes No 1 cup crushed tortilla chip
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 lime
                                                                  • Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add water, salt, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro, and serve with lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 1/4 cups soup, 1/4 cup chips, 1 tablespoon cilantro, and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Frittelle di Riso, or rice fritters, are a winter tradition in much of Italy, and (In Florence) especially popular on San Giuseppe, Saint Joseph's (March 19). I transcribed this rice fritter recipe while watching wife Elisabetta make them. Though they are quite simple they're also quite good. You'll need:

                                                                  Ingredients
                                                                  • Yes No 1 3/4 350 gram cup rice cheap rice that gives off starch as it will be fine
                                                                  • Yes No 1 qt milk
                                                                  • Yes No a lemon
                                                                  • Yes No 4 tbsp sugar, granulated
                                                                  • Yes No a walnut sized of unsalted butter
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 shot rum
                                                                  • Yes No 1 100 gram cup flour
                                                                  • Yes No 1 active live yeast
                                                                  • Yes No oil
                                                                  • Begin by cooking the rice until it's thoroughly cooked in the milk, together with the sugar, lemon zest, and butter. Let the mixture cool, and stir in the three yolks. Stir in the rum or vinsanto. Whip the whites and fold them in, then fold in the flour and the yeast. Heat oil in a fairly deep pot and fry the mixture, a teaspoon at a time, removing the balls from the pot when they become golden. Drain them on absorbent paper, dust them with granulated sugar, and serve. Yield: Fewer servings of Rice Fritters than you might think, because people always want more.
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 lb sweet italian sausage
                                                                  • Yes No 4 medium tart red apples unpeeled
                                                                  • Yes No 1 7 oz mixed dried fruit
                                                                  • Yes No 2 tbsp chopped sage
                                                                  • Yes No 2 tsp sage leaves, dried
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 2 10 oz packages frozen parmesan garlic bread
                                                                  • Yes No 1 cup chicken broth
                                                                  • Cook the sausage in a large skillet over medium heat, breaking up the meat as it cooks. When it's brown, add the apples and cook, stirring occasionally, until the apples are tender, about 5 minutes. Stir in the dried fruit, sage, and nutmeg. Fold in the bread and add the broth.
                                                                  • Lightly butter a 3-quart baking dish or casserole. Spoon in the stuffing. (The stuffing can be made to this point up to 1 day ahead. Cover and refrigerate.) Place the stuffing in the oven while the turkey is cooking (or in a preheated 350ºF oven) and bake 40 to 45 minutes or until the top is golden and toasted.
                                                                  • Timesavers: Prediced dried fruit doesn't need chopping. Using prepared garlic bread means one herb fewer to chop and no garlic to mince. Cooking the stuffing separately saves you anxiety over those food-safety warnings about stuffing a raw bird.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  Try using a fine-grind espresso such as Illy brand for these single-serving cappuccinos. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

                                                                  Ingredients
                                                                  • Yes No 8 oz water
                                                                  • Yes No 1/4 cup espresso ground coffee
                                                                  • Yes No 8 oz milk
                                                                  • Yes No sugar, granulated
                                                                  • Pour the water into the bottom chamber of the stovetop espresso pot. Fill the filter basket that fits over the water with the coffee, tamping down gently. Place on the stovetop burner over medium-low heat. Watch carefully and remove from the heat as soon as the intense boiling has stopped, about 2 minutes. It is complete when all the water has boiled through the filter into the top part of the pot.
                                                                  • Meanwhile place the milk in a 16-ounce coffee mug. Heat in the microwave until hot but not starting to bubble on the sides. (Alternatively, you may heat the milk on the stovetop in a small pan, then transfer to a mug.)
                                                                  • Hold the handle of a small 4-inch whisk between the palms of both hands. Put the whisk in the hot milk and twirl rapidly back and forth until foam appears on the top, about 20 seconds. Pour the coffee into the mug. Sweeten if desired and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1large mug
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 9 3 lb medium tomato
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 slice white bread
                                                                  • Yes No 2 cup tomato juice
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 2 tbsp scallions, white and light green parts
                                                                  • Yes No 1/2 cup chopped avocado
                                                                  • Combine tomatoes, bell pepper, jalapeño, onion, garlic and bread in a blender. Add 1 cup juice and pulse until chunky. Whisk in vinegar and oil and season with salt and pepper. Thin with additional juice, 2 Tbsp. at a time, until mixture reaches desired consistency. Cover and chill at least 2 hours or overnight.
                                                                  • Check seasoning, adjust if desired, and serve cold, topped with scallions and avocado, if using.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8cups (serving size: 1/2 cup)
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No salt
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 pint cherry
                                                                  • Yes No 2 tbsp shredded basil
                                                                  • Butter a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight.
                                                                  • Preheat the oven to 325°. Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Mound the tomatoes in the shell. Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool. Season with salt, garnish with the basil and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 19-inch tart
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This is a really good dish for kids. Even though they may not eat spinach on its own, I've never had a problem feeding this to my kids. The reason they like it so much is because they can suck on the spaghetti, and the mascarpone and cooking water make a fantastic sauce.

                                                                  Ingredients
                                                                  • Yes No spaghetti
                                                                  • Yes No olive oil
                                                                  • Yes No 2 tsp 2 teaspoons butter
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a nutmeg
                                                                  • Yes No fresh spinach
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 4fl oz double cream
                                                                  • Yes No mascarpone cheese
                                                                  • Yes No handful 2 handfuls of parmesan cheese
                                                                  • This is a really good dish for kids. Even though they may not eat spinach on its own, I've never had a problem feeding this to my kids. The reason they like it so much is because they can suck on the spaghetti, and the mascarpone and cooking water make a fantastic sauce.Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you'll have wonderful intensely flavored spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn't become too claggy. Check once more for seasoning and serve straight away.• from Jamie's Dinners
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No four 6 oz, 1 1/4 inch thick hake fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb cockle
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup clam broth
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No pinch smoked sweet paprika
                                                                  • Preheat the oven to 375°. Season the fish with salt and pepper and dust lightly with the flour.
                                                                  • In a medium ovenproof skillet, heat 1 tablespoon of the olive oil until shimmering. Add the fish and cook over high heat until golden on the bottom, about 4 minutes. Flip the fish. Transfer the skillet to the oven and roast the fish for about 10 minutes, until the flesh flakes with a fork. Transfer the fish to bowls.
                                                                  • Meanwhile, in another large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the garlic and cockles and cook over high heat for 1 minute. Add the wine and cook, stirring, for 1 minute. Add the clam broth and cook, stirring, until the cockles open and the liquid is reduced to about 1/4 cup, about 7 minutes. Tilt the skillet so the liquid pools to one side. Add the butter to the skillet and swirl until melted. Toss the cockles in the sauce and add the parsley; spoon them over the fish, sprinkle with smoked paprika and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This sauerkraut and apples recipe makes a tasty side dish for pork, sausage or any other meat or poultry. It can be cooked on the stovetop, in a slow cooker or baked in the oven, and used as the base to roast meats on. Here's a larger picture of sauerkraut and apples. Makes 6 servings of Sauerkraut and Apples

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 red apple
                                                                  • Yes No 1 lb sauerkraut
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp packed brown sugar
                                                                  • Yes No 1 tbsp prepared yellow mustard
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1 1/2 cup applesauce
                                                                  • Yes No salt and pepper
                                                                  • Place bacon drippings or butter in Dutch oven. Add onions and saute until translucent. Add apples and caramelize slightly. Add sauerkraut, water, brown sugar, mustard and caraway seeds, and mix well. If baking, heat oven to 325 degrees. Cover and bake (or simmer on the stovetop) for 50 minutes. Stir occasionally, adding water if necessary. Mix applesauce with kraut, cover and return to oven (or simmer) for 10 minutes. Serve as a side dish with pork, sausage, beef or poultry.
                                                                  Cuisine:YesNodijon
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Everyday Asian ingredients like soy sauce, rice vinegar, and sesame oil transform simple tofu and carrots into a flavorful and healthy vegetarian meal. To see this recipe with illustrated steps, check out The Basics: How to Make Asian Broiled Tofu.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 medium lb carrots, in half again widthwise
                                                                  • Yes No 14 oz extra firm tofu
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tsp rice vinegar
                                                                  • Yes No 1/4 tsp sesame oil
                                                                  • Yes No brown rice
                                                                  • Heat the broiler to high and arrange a rack in the top third of the oven. Cover a baking sheet with foil; set aside.
                                                                  • Whisk the soy sauce, vegetable oil, and a pinch of pepper in a medium shallow bowl to combine. Dip the carrots and tofu pieces into the soy sauce mixture to coat (let the excess sauce drip off and back into the bowl), then lay the pieces on the baking sheet so they are not touching. Set the remaining sauce aside.
                                                                  • Broil the carrots and tofu until browned on all sides, about 20 minutes total, turning the tofu every 5 minutes to brown on four sides and flipping the carrots after 10 minutes. Remove from the oven.
                                                                  • Add the green onion, rice vinegar, and sesame oil to the reserved sauce and stir to combine. Add the broiled carrots and tofu to the sauce and toss to coat. Serve with steamed rice.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 2 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 small red onion, very
                                                                  • Yes No 3/4 cup red wine vinegar
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 6 oz pancetta
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/8 inch large carrot
                                                                  • Yes No 1 1/8 inch parsnip
                                                                  • Yes No 8 thyme
                                                                  • Yes No crushed red chili pepper
                                                                  • Yes No 1 small butternut squash
                                                                  • Yes No 1 10 oz small celeriac
                                                                  • Yes No 2 head bibb lettuce, leaves
                                                                  • In a medium bowl, combine the onion with 1/2 cup of the vinegar, 1 1/2 teaspoons of salt and the water. Let stand until the onions are lightly pickled, 3 to 4 hours. Drain.
                                                                  • Meanwhile, preheat the oven to 400°. Line a large rimmed baking sheet with parchment paper. Arrange the pancetta on the baking sheet, cover with another sheet of parchment and another baking sheet. Bake for about 30 minutes, until the pancetta is browned and crisp. Remove the top baking sheet and parchment paper and let the pancetta cool.
                                                                  • In a large skillet, heat 2 tablespoons of the olive oil. Add the carrot, parsnip, 4 thyme sprigs and a pinch of crushed red pepper. Season with salt and cook over high heat, stirring occasionally, until tender, about 3 minutes. Scrape the vegetables onto a plate and discard the thyme.
                                                                  • Add 2 tablespoons of the olive oil to the skillet along with the squash, celery root, the remaining 4 thyme sprigs and another pinch of crushed red pepper. Season with salt and cook over high heat, stirring occasionally, until the squash and celery root are tender, 5 minutes. Discard the sprigs. Return the carrot and parsnip to the skillet. Stir in the remaining 1/4 cup of vinegar and 1/2 cup of olive oil.
                                                                  • Arrange the lettuce on plates. Top with the warm vegetable vinaigrette, pickled onions and crispy pancetta. Serve right away.
                                                                  Yields: 10
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These caramel apples can be stored in an airtight container at room temperature, up to 3 days.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 6 granny smith apple
                                                                  • Yes No 1 cup pecan
                                                                  • Line a baking sheet with waxed paper and coat with cooking spray. In a medium saucepan, bring sugar and 1/2 cup water to a boil over high. Reduce to medium-high and simmer, undisturbed, until caramel is golden brown, 8 minutes. Remove from heat and carefully stir in cream (mixture will sputter). Transfer to a small bowl and let cool 5 minutes.
                                                                  • With a paring knife, make a small slit in top of each apple. Insert an ice-pop stick 1 inch deep into each slit. Dip apples into caramel, swirling to coat. Sprinkle with nuts (if using) and transfer to sheet.
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This flavorful dish is packed with nutritious veggies like carrots, bell peppers and tomatoes. Serve picadillo over brown rice for a pleasing meal that's quick and simple to prepare.

                                                                  Ingredients
                                                                  • Yes No 2 lb ground round (beef)
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 cup thinly sliced onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 cup sliced yellow bell pepper, each
                                                                  • Yes No 1 1/2 cup sliced red bell pepper, each
                                                                  • Yes No 1 cup diced carrot
                                                                  • Yes No 3/4 cup golden raisin
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 cup sliced green olive
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 14.5 oz no salt added stewed tomatoes
                                                                  • Yes No 1 8 oz no salt added tomato sauce
                                                                  • Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well.
                                                                  • Add oil to pan. Add onion and garlic; sauté 3 minutes. Add bell peppers and carrot; sauté 3 minutes. Return beef to pan. Stir in raisins and remaining ingredients; bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Discard bay leaves.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  We should probably be storing our tomato chutney for future months when summer tomatoes are but a distant memory. But once we started thinking about the combination of sweet and tangy chutney with creamy Cotswold cheese, there was no turning back. It was time for grilled cheese.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp pickling spice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/4 lb tomato
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Tie the pickling spices in a piece of cheesecloth; set aside.
                                                                  • Heat the olive oil in a deep, non-reactive (stainless steel or enamel) saucepan over medium heat. Add the shallot and sauté until translucent.
                                                                  • Add all other ingredients to the saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes. Taste and adjust by adding more sugar, salt, or vinegar as desired. Simmer, stirring frequently, for another 30 minutes or until thickened.
                                                                  • Remove from heat, cool completely, and discard the pickling spices. (If, like us, you're extra fond of mustard seeds, you can pick them out of the cheesecloth packet and stir them into the chutney.) Transfer chutney to an airtight container and store in the refrigerator for up to a month. Chutney can also be frozen.
                                                                  • *Use any pickling spice mixture you like. Ours is a combination of mustard seeds, dill seeds, bay leaves, black pepper, coriander, chili, allspice, ginger, cinnamon, and cloves.
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 3 lemon
                                                                  • Yes No 1 cup sliced strawberry
                                                                  • Yes No 1 cup lemon juice
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 medium pineapple
                                                                  • Yes No 4 cup jasmine green tea
                                                                  • Yes No 1 st, germain elderflower liqueur
                                                                  • Yes No 1 zaya
                                                                  • Yes No 3 brut sparkling wine
                                                                  • Mix all ingredients except sparkling wine in a punch bowl and chill; add wine just before serving.
                                                                  • Tip: Your punch needs ice. To make a pretty block, freeze sliced lemons, strawberries, and water in Tupperware.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1 cup cranberry juice
                                                                  • Yes No 1/4 cup raspberry vodka
                                                                  • Yes No 3 cup sparkling wine
                                                                  • Yes No garnish, fresh raspberries
                                                                  • Combine cranberry juice and raspberry vodka. Pour mixture evenly into 4 flutes. Add 3/4 cup sparkling wine to each glass. Garnish, if desired.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 4 oz angel hair pasta
                                                                  • Yes No 2 cup fresh snow pea pods
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1 2 oz jarred pimiento
                                                                  • Yes No 1/3 cup low-fat sour cream
                                                                  • Yes No 3 tbsp low-sodium chicken broth
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
                                                                  • Wash peas; trim ends, and remove strings. Cook, uncovered, in a small amount of boiling water 3 minutes. Drain; set aside.
                                                                  • Coat a large skillet with cooking spray; place over medium-high heat until hot. Add onion, and sauté 2 to 3 minutes or until tender. Add pasta, snow peas, and pimiento. Combine sour cream, wine, and mustard in a small bowl; stir well using a wire whisk. Add sour cream mixture to pan. Cook, stirring constantly, 2 to 3 minutes or until thoroughly heated. Serve immediately.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 7servings (serving size: ) (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 4 lb kale
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1/2 cup pitted kalamata olive
                                                                  • Yes No 1 lemon
                                                                  • Yes No salt and pepper
                                                                  • In a small bowl, cover the dried currants with hot water. Let stand until softened, about 5 minutes; drain.
                                                                  • Meanwhile, in a large pot of boiling water, cook the kale until tender, about 5 minutes, then drain. When the kale is cool enough to handle, gently squeeze out any excess water. Coarsely chop the kale.
                                                                  • In a large, deep skillet, melt the butter in the olive oil. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add the chicken broth and blanched kale and toss thoroughly. Cover and cook over moderate heat, stirring a few times, until the kale is hot and sizzling, about 3 minutes. Stir in the currants, olives, lemon zest and lemon juice and cook, stirring constantly, until heated through. Season with salt and pepper and serve.
                                                                  Yields: 12
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  With cool, creamy whipped topping and sweet fresh strawberries, this moist strawberry cake is a summertime treat.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen reduced calorie strawberries in syrup
                                                                  • Yes No 1 18.25 oz white cake mix
                                                                  • Yes No 1 3 oz strawberry gelatin
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 8 oz frozen fat free whipped topping
                                                                  • Yes No 1 qt strawberry
                                                                  • Yes No 2 tbsp sliced natural almonds
                                                                  • Preheat oven to 350°.
                                                                  • Drain thawed strawberries well; discard juice. Pulse in a food processor until pureed; set aside.
                                                                  • Combine cake mix and next 4 ingredients in a large bowl; beat with a mixer at low speed 30 seconds. Add pureed strawberries; beat at medium speed 2 minutes. Stir in vanilla and almond extracts; pour into a 13 x 9-inch baking pan coated with cooking spray.
                                                                  • Bake at 350° for 28 minutes, or until cake springs back when lightly touched in center. Cool completely in pan on a wire rack.
                                                                  • Spread whipped topping over top of cake. Arrange sliced strawberries on whipped topping, overlapping slightly. Sprinkle almonds over cake.
                                                                  Yields: 18servings (serving size: 1/18 of cake)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 28 minutes
                                                                  • Total Time: 43 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    duncan hines
                                                                    Brands:
                                                                  • Yes No
                                                                    Duncan Hines

                                                                  jogged our memory of a similar childhood dessert that's not quite a pudding but not quite a cake, either. It's a...Spongette. Read below for the recipe...

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No one large, 2 1/2 tbsp lemon
                                                                  • Yes No one large, 2 1/2 teaspoons lemon
                                                                  • Yes No pinch salt
                                                                  • Preheat the oven to 350 degrees. Lightly spray eight oven-proof ramekins with cooking spray.
                                                                  • Beat the eggs whites with an electric mixer until stiff, about 5 minutes. Set aside. In a separate bowl, whisk together the egg yolks and milk.
                                                                  • Cream together the butter and sugar with an electric mixer. The mixture will be a bit pebbly, not silky, as there is such a small amount of butter. Add the flour, lemon juice, zest, and salt. Add the combined milk and egg yolks. You may need to manually whisk the mixture to get it smooth. Fold in the egg whites.
                                                                  • Pour the mixture evenly into 8 ramekins. (Ours were about 3 1/2-inches in diameter.) Set the ramekins in a large baking dish (use two if they don't fit) and carefully pour in enough hot water to rise about one-third to halfway up the sides of the ramekins.
                                                                  • Bake for 40 to 45 minutes. The tops should be light, golden brown. Remove from water bath, and allow the spongettes to cool slightly, in the ramekins, then transfer them to the refrigerator for an hour or two. Chilling them will help the custard to set.
                                                                  • To serve, run a knife around the edge of the ramekin to loosen the spongette, and invert it onto a plate. Top with whipped cream, berries, or chocolate shavings.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Smoky adobo sauce gives this creamy soup a subtle touch of heat.

                                                                  Ingredients
                                                                  • Yes No 1 7 oz chipotle peppers in adobo sauce
                                                                  • Yes No 1 small sweet onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 32 oz low sodium fat free chicken broth
                                                                  • Yes No 1 16 oz baby carrots
                                                                  • Yes No 1/3 cup half and half
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No toppings, fresh chives, dried chile peppers, reduced fat sour cream
                                                                  • Remove 2 tsp. adobo sauce from can; reserve peppers and remaining sauce for another use.
                                                                  • Sauté onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Stir in broth, carrots, and 2 tsp. adobo sauce; cover, increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, partially covered, 15 to 20 minutes or until carrots are tender. Remove from heat, and let cool 10 minutes.
                                                                  • Process carrot mixture in a blender or food processor 1 minute or until smooth, stopping to scrape down sides as needed. Return carrot mixture to Dutch oven. Stir in half-and-half and salt. Cook over low heat 2 to 4 minutes or until thoroughly heated. Serve with desired toppings.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 5cups (serving size: 1 cup)
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp cooking oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1 qt homemade stock
                                                                  • Yes No 2 cup coconut milk
                                                                  • Yes No 5 tsp soy sauce
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 2 long, 3 inch lime zest
                                                                  • Yes No 1/2 lb egg fettuccine
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for 30 seconds.
                                                                  • Add the broth, coconut milk, fish sauce, salt, and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
                                                                  • Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the fettuccine, lime juice, and cilantro, if using. Serve the soup in bowls with a fork and spoon.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Serve this smoky, flavorful salmon with Roasted Asparagus with Dijon-Lemon Sauce.

                                                                  Ingredients
                                                                  • Yes No 1 3/8 inch cedar grilling plank
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 2 tbsp cointreau
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 6 oz, 1 inch thick salmon fillet
                                                                  • Yes No 1 cup orange
                                                                  • Yes No 3/4 cup diced avocado
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 2 tbsp diced red bell pepper
                                                                  • Yes No 1 tbsp diced chives
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Immerse and soak the plank in water 1 hour; drain.
                                                                  • Prepare grill.
                                                                  • Combine syrup, Cointreau, and rind in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Cool 5 minutes. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over fish; brush fish with syrup mixture.
                                                                  • Place plank on grill rack, and grill for 3 minutes or until lightly charred. Carefully turn plank over, and place fish on charred side of plank. Cover and grill for 12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
                                                                  • Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, orange sections, avocado, orange juice, onion, bell pepper, chives, and lime juice in a medium bowl; serve with fish.
                                                                  • Wine note: Salmon works with many white wines (and even some reds), but when the nutty, woodsy flavor of a charred cedar plank is factored in, I'd serve a California chardonnay. It, too, has nutty woodsy flavors, and a creamy, citrusy chardonnay will also mirror the creaminess of the avocado and the citrusiness of the orange. Try Geyser Peak Winery Chardonnay 2005 from Alexander Valley, California ($13). --Karen MacNeil
                                                                  Cuisine:YesNodijon
                                                                  Yields: 6servings (serving size: 1 salmon fillet and 1/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    alexander
                                                                    Supplies:
                                                                  • Yes No
                                                                    cedar wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Alexander's

                                                                  This recipe for gefilte fish was given to us by chef-owner Brad Levy of beloved San Francisco restaurant Firefly. Every year during Passover, the restaurant hosts a Seder meal, which always includes these homemade fish patties. Game plan: Brad makes the gefilte fish over a two- to three-day period, so plan accordingly.

                                                                  Ingredients
                                                                  • Yes No 5 lb halibut
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1/2 cup crushed ice cube
                                                                  • Yes No kosher salt
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 8 large egg white
                                                                  • Yes No 2/3 cup matzo meal
                                                                    On the first day:
                                                                  • Rinse fish and, if necessary, gut and scale them. Remove all fins, tails, and gills with a sharp pair of kitchen scissors.
                                                                  • Fillet fish, reserving bones and heads. Remove skin from each fillet and reserve it separately. Place fillets in a baking dish or other storage container, cover, and refrigerate.
                                                                  • Place reserved bones, heads, and skin in a large stockpot. Add onion, carrots, and black peppercorns to trimmings, then add enough cold water to just cover ingredients.
                                                                  • Bring stock to a boil over medium-high heat, then immediately reduce heat to maintain a very low simmer. Cook stock for about 1 1/2 hours, then strain through a very fine mesh sieve into a heatproof container; discard solids. Cool stock to room temperature and refrigerate overnight.
                                                                    On the second day:
                                                                  • Inspect reserved fish fillets to make sure they are clean and trimming free. Remove any pin bones with tweezers or a pair of needle-nose pliers. Slice fish into 1-inch cubes.
                                                                  • In a large mixing bowl, combine fish cubes, raw onion, about 1/4 cup crushed ice (the ice helps keep everything cold and adds moisture to the final product), salt, and sugar.
                                                                  • Pass mixture through the coarse plate of a meat grinder. (Other recipes recommend finely chopping the mixture by hand, which takes much longer.) Divide mixture in half and place one half in the refrigerator.
                                                                  • Working in two batches, place half of remaining ground-fish mixture in the bowl of a food processor. Add another 2 tablespoons of ice, 3 of the egg whites, and a pinch of salt and sugar, and process until mixture is homogeneous. Repeat with remaining ground fish. Stir processed fish back into reserved, refrigerated ground-fish mixture.
                                                                  • Mix in remaining 2 egg whites. Bring a small pot of fish stock to a gentle simmer. To test seasoning, form a small patty of fish mixture and place it in the simmering liquid; cook until firm and just cooked through, about 10 minutes. Remove from pot and taste. If necessary, add more salt and sugar to fish mixture. Mix in matzo meal. Refrigerate mixture for at least one hour or overnight.
                                                                    On the third day (or later the second day):
                                                                  • Fill a large, wide, shallow pot or saucepan halfway with fish stock. Season stock with salt and sugar to taste and bring to a boil over medium-high heat, then immediately reduce heat so stock remains at a bare simmer.
                                                                  • With wet hands, begin forming patties and gently place them in the stock. Keep poaching liquid at a simmer, cover pot, and cook until patties are firm and just cooked through, about 10 minutes. As they finish cooking, use a slotted spoon to carefully transfer the patties to a baking sheet, and repeat the process with remaining fish mixture.
                                                                  • When all patties are cooked, strain the stock. Place cooked gefilte fish in a storage container and add enough stock to just cover patties. Allow to cool, then cover the container and refrigerate overnight. Serve gefilte fish with Beet Horseradish.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 25cakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve