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                                                                  I'm not usually one to buy a whole pineapple — where I live, pineapples are not exactly in season at the moment — but when I was writing The Greyston Bakery Cookbook, I happened to have been pregnant and a craving for tropical fruit must have been coursing through my system. This is a great sweet treat to take on a picnic, or to eat at home in front of a fan, with your feet up and a tall glass of iced tea, which is how I probably ate them that summer.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 2/3 cup packed brown sugar
                                                                  • Yes No 60 pineapple
                                                                  • Yes No 12 macadamia nut halves
                                                                  • Yes No 1 3/4 cup unbleached all purpose flour
                                                                  • Yes No 1/3 cup chopped macadamia nut
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 2 egg
                                                                  • Yes No
                                                                  • Yes No small inch until golden
                                                                  • In a small bowl, combine the butter and sugar and spread the mixture evenly in the prepared pan.
                                                                  • Pat the pineapple pieces dry between several thicknesses of paper towels and arrange them evenly on the sugar mixture, either in 24 equal-size pinwheel designs or scattered in rows, leaving space for slicing the pan’s contents into 24 bars of equal size. Arrange the macadamia nut halves among the pineapple slices.
                                                                  • Remove the pan from the oven and set it on a wire rack to cool completely. Carefully remove the bars from the pan by pulling up on the edges of the parchment. Cut into bars, and serve them upside down, with the pineapple design facing up.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 12, depending on design of topping
                                                                    Steps:
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This decadent Hungarian trifle recipe is known as somloi galuska (shom-loh-ee gah-LOOSH-kah), and is made with three different-flavored sponge cakes, pastry cream, raisins, walnuts, chocolate sauce, and whipped cream. The traditional presentation is to scoop three balls of this dessert into a bowl or on a plate, dollop with whipped cream and garnish with chocolate sauce. A modern presentation is to cut it into squares so the different layers are evident. Rum is traditionally used in the simple syrup and chocolate sauce, but it can be omitted. Makes 12 servings of Hungarian Trifle - Somloi Galuska

                                                                  Ingredients
                                                                  • Yes No 1 recipe walnut sponge cake
                                                                  • Yes No 1 recipe cocoa sponge cake
                                                                  • Yes No 1 recipe plain sponge cake
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 3 inch strip orange zest
                                                                  • Yes No 1 3 inch strip lemon zest
                                                                  • Yes No 1/3 cup golden rum
                                                                  • Yes No 1 recipe vanilla pastry cream
                                                                  • Yes No 1/3 cup apricot preserves
                                                                  • Yes No 1/2 cup diced walnut
                                                                  • Yes No 1/2 cup thompson seedless raisin
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened, dutch process
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3 tbsp golden rum
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No whipping cream
                                                                  • Prepare Plain Sponge Cake Recipe, Cocoa Sponge Cake Recipe, and Walnut Sponge Cake Recipe. Meanwhile, make the Rum Simple Syrup by stirring the sugar, water, and orange and lemon zests, if using, in a small saucepan over medium heat until boiling. Continue to boil without stirring until syrup has reduced slightly, about 5 minhutes. Cool completely and stir in the rum, if using, and remove the zests, if using. Prepare Vanilla Pastry Cream Recipe. To assemble: In a small saucepan, boil apricot preserves over medium heat and keep warm. Combine walnuts and raisins in a small bowl and set aside. Place walnut sponge cake in the bottom of a 13x9-inch rectangular pan. Brush with 1/3 rum simple syrup, then spread with warm apricot preserves. Spread 1/3 pastry cream over the preserves and 1/2 the walnut-raisin mixture. Next, place the cocoa sponge cake in the pan, pressing down lightly. Brush with 1/3 rum simple syrup and 1/3 pastry cream. Sprinkle remaining walnut-raisin mixture on top. Top with plain sponge cake, pressing down lightly. Brush with remaining rum simple syrup and remaining 1/3 pastry cream. Sift 3 tablespoons cocoa powder over top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight. To make the Rum Chocolate Sauce: In a small saucepan over medium heat, bring 3/4 cup water, 3 tablespoons rum (if using), 6 ounces chopped chocolate and 3/4 cup sugar to a boil, stirring often. Reduce heat and cook at a brisk simmer, stirring often, until thickened, about 5 minutes. Cool slightly and serve warm. To serve: The traditional presentation is to use a 2-inch ice cream scoop and place three "dumplings" in a bowl or on a dessert plate, then pipe with sweetened whipped cream and drizzle with the Rum Chocolate Sauce. A modern presentation is to cut the dessert into squares to show off the layers, and then garnish with whipped cream and sauce.
                                                                  Cuisine:YesNohungarian
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb beef eye of round roast
                                                                  • Yes No 1/2 cup
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 cup basil
                                                                  • Preheat the oven to 475°. Generously coat the roast with half of the chopped herb mixture and season with salt and pepper.
                                                                  • In a large ovenproof skillet, heat 1 tablespoon olive oil over moderately high heat. Add the roast and lightly brown it on all sides, about 3 minutes. Wipe out the skillet, return the meat to it and roast in the oven until an instant-read thermometer inserted in the center registers 110°, about 25 minutes. Transfer the roast to a cutting board and season again with salt and pepper. Cover loosely with foil and let rest for 20 minutes.
                                                                  • Meanwhile, bring a large saucepan of salted water to a boil and fill a bowl with ice water. Blanch the basil in the saucepan for 15 seconds. Transfer the basil to the ice water; drain well and squeeze out all of the excess water. Transfer the basil to a blender. Add the remaining 1/2 cup extra-virgin olive oil and a pinch of salt and blend thoroughly.
                                                                  • Thinly slice the roast and drizzle each portion with 1/2 tablespoon basil oil. Sprinkle with the remaining 1/4 cup chopped herbs and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 cup drained chickpeas in can
                                                                  • Yes No 1/3 cup kalamata, pitted
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 1/3 cup chopped parsley
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 4 tsp wine vinegar
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 large crusty rolls
                                                                  • In a large glass or stainless-steel bowl, combine the fennel, chickpeas, olives, capers, parsley, garlic, and tomato. Add the vinegar, oil, salt, and pepper and toss.
                                                                  • Remove some of the soft center from each half roll, leaving a 1/2-inch shell. Mound the filling onto the bottom of each roll. Drizzle any remaining juices over the filling. Cover with the top of each roll.
                                                                  • If you have time, wrap each roll tightly in aluminum foil and let sit for 15 minutes or up to 2 hours. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.
                                                                  Yields: 4
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Seafood Watch recommends using farmed oysters, which can be grown in protected areas and harvested with minimal environmental impact. Have your fishmonger do the shucking if you like; just ask that the juices be saved. Prep and Cook Time: about 1 hour. Notes: If glaze stiffens, set it on the hot grill for a minute. Find rock salt at most large grocery stores.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp tequila
                                                                  • Yes No 1 tsp minced cilantro
                                                                  • Yes No 1 coarse tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 24 farm raised oysters on the half shell, juices retained
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 canned chipotle chile in adobo sauce
                                                                  • Yes No 1 tsp minced lime zest
                                                                  • Yes No at least 2 cups rock salt
                                                                  • Yes No canola oil cooking spray
                                                                  • Whisk 2 tbsp. lime juice with olive oil, tequila, cilantro, 1/2 tsp. salt, and the pepper in a bowl. Add oysters and their juices, reserving bottom shells. Chill oysters 30 to 45 minutes and then drain, reserving about 1 1/2 cups marinade.
                                                                  • Meanwhile, soak shells in water for 30 minutes. Drain on a kitchen towel and pat dry. Preheat gas or charcoal grill to very hot (you can hold your hand 1 to 2 in. above the grill only 1 to 2 seconds).
                                                                  • In a small bowl, whisk together butter, mayonnaise, chile and sauce, lime zest, remaining 2 tsp. lime juice, and remaining 1/2 tsp. salt. Set glaze aside.
                                                                  • Spread rock salt over the bottom of a platter large enough to hold oysters in a single layer. Arrange oyster shells on a large baking pan and spray insides lightly with cooking spray.
                                                                  • Position half of the shells on the grill (place between the bars so they won't roll over). Heat shells 30 seconds. Spoon 1 oyster into each shell with 1 tbsp. marinade and cook (close lid on gas grill) until juices are bubbling, 2 to 3 minutes. Drizzle a teaspoon of glaze onto each oyster and cook 30 seconds more. Using tongs, carefully transfer oysters to platter and nestle them into the salt. Grill remaining oysters the same way. Serve immediately.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomonterey
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  Variations of these little dumplings are popular throughout China. They symbolize abundance and wealth for the coming year, as they are made in large amounts and, when fried golden, represent coins. In northern China they are served in the hours between the old and new year. These may take some time to prepare, but gather a few friends to help assemble the potstickers. Cook two dozen for your party, and freeze the extras for future snacks or meals. Simply pop the extra, uncooked dumplings in a heavy-duty zip-top plastic bag.

                                                                  Ingredients
                                                                  • Yes No 3 cup chopped napa cabbage
                                                                  • Yes No 4 1 1/2 oz dried shiitake mushroom
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 1/2 tsp minced ginger
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp oyster sauce
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Yes No 5 oz lean ground pork
                                                                  • Yes No 5 oz ground chicken breast
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 48 gyoza skins
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 3 tbsp diced ginger
                                                                  • Yes No 2 tbsp minced scallion
                                                                  • Yes No 3 tbsp dark soy sauce
                                                                  • Yes No 6 tbsp low-sodium soy sauce
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 2 tsp chile puree
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water; drain. Cool; chop.
                                                                  • Place mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms; chop.
                                                                  • Combine cabbage, mushrooms, 1/4 cup green onions, 2 tablespoons cornstarch, and next 7 ingredients (through egg white) in a large bowl. Cover and refrigerate 4 hours.
                                                                  • Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons pork mixture into center of each skin. Moisten edges of gyoza skin with water. Fold in half, pinching edges together to seal. Place dumpling, seam side up, on a baking sheet sprinkled with remaining 1 teaspoon cornstarch (cover loosely with a towel to prevent drying). Repeat procedure with remaining gyoza skins and filling.
                                                                  • Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings to pan; cook 3 minutes. Add 1/3 cup water. Reduce heat, and simmer 3 minutes or until water evaporates. Repeat procedure with remaining canola oil, dumplings, and water.
                                                                  • To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl. Serve sauce with dumplings.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 16servings (serving size: 3 dumplings and about 1 tablespoon sauce)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tsp finely grated ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1/4 tsp cumin seed
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 1/4 cup dried green lentils
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 4 oz green bean
                                                                  • Yes No 4 oz kale, and leaves
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 cup diced cilantro
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No salt
                                                                  • In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
                                                                  • In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you want your cake to be even redder, increase the food coloring by one to three tablespoons.

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 2 1/2 cup cake flour, not self rising
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 cup cocoa powder
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup canola oil
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup red food coloring
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 2 tsp white vinegar
                                                                  • Yes No seven minute frosting seven minute frosting
                                                                  • Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
                                                                  • In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans.
                                                                  • Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
                                                                  Yields: 1two-layer cake
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Try this recipe with broccoli or green beans.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb asparagus
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Sauté asparagus in 2 teaspoons hot oil over medium-high heat in a large nonstick skillet 7 minutes. Add ginger, and sauté 1 minute. Stir in sugar and remaining ingredients, and cook 1 minute.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This spice blend has all the flavors of traditional Cajun seasoning, but with less salt than commercial brands. Store in an airtight container. This recipe goes with Gramercy Crawfish Gumbo, Crawfish Jambalaya, "Bayou-Self" Crawfish Boil, The Big Easy Crawfish Omelet, Cajun Crawfish Corn Bread, Crawfish Salad with Creole Honey-Mustard Dressing

                                                                  Ingredients
                                                                  • Yes No 1/4 cup garlic powder
                                                                  • Yes No 1/4 cup onion powder
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 1 tbsp red chili pepper, ground
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 1/2 tsp celery seed
                                                                  • Yes No 1 1/2 tsp chili powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp lemon pepper seasoning
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Combine all ingredients.
                                                                  Yields: 1cup (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 1 cup shredded aged gouda cheese
                                                                  • Yes No 1 medium sweet onion 1/2 inch thick rounds
                                                                  • Yes No vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 hamburger bun
                                                                  • Yes No 1 head bibb lettuce
                                                                  • Yes No 1 large tomato
                                                                  • Light a grill. In a large bowl, mix the ground beef with the shredded Gouda. Form into 4 patties.
                                                                  • Thread the onion slices onto double bamboo skewers. Alternatively, thread the slices onto pairs of metal skewers. Brush the onion slices with oil and season with salt and pepper. Grill the onion slices over a hot fire until nicely charred, about 3 minutes per side.
                                                                  • Season the patties on both sides with salt and pepper and grill for 4 minutes per side for medium-rare. Top the patties with the sliced cheese, cover and grill until the cheese is melted, about 2 minutes. Butter the buns and grill cut sides down until toasted, about 10 seconds.
                                                                  • Place a few lettuce leaves and 2 tomato slices each on half of the buns and set the cheeseburgers on top. Cover with the grilled onion slices and top with some of the Pickled Grilled Peppers. Close the burgers and serve right away, with the remaining pickled peppers on the side.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  blog, one of our favorite summertime reads, is back for another season of commentary from the front lines of the Chicago farmers' markets.

                                                                  Ingredients
                                                                  • Yes No spinach
                                                                  • Yes No strawberry
                                                                  • Yes No 2 tbsp vinegar
                                                                  • Yes No 6 tbsp oil
                                                                  • Yes No 2 tbsp poppy seed
                                                                  • Yes No 2 tbsp finely minced onion
                                                                  • Yes No olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No
                                                                  • Yes No small, a bit of inch pan, remove from pan and, to the same pan, over low heat, add olive oil and sauté the onion until soft

                                                                  Assemble this strata the night before, and keep it in the refrigerator until ready to bake.

                                                                  Ingredients
                                                                  • Yes No 6 slice sourdough french bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 6 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 1 2/3 cup non-fat milk
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp sage leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp pumpkin seed
                                                                  • Arrange 2 bread slices in a single layer in a 2-quart soufflé dish coated with cooking spray. Sprinkle with 1/2 cup cheese, one-third of onion, and one-third of chiles. Repeat layers twice.
                                                                  • Combine milk and next 6 ingredients (milk through eggs) in a blender, and process until smooth. Pour over bread layers. Cover with plastic wrap, and refrigerate 8 hours.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover; sprinkle strata with pumpkin seeds, if desired. Bake at 350° for 1 hour and 5 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  I usually associate these nutty, round, powdered-sugar dusted cookies with Christmas because my grandmother made them every year of my childhood. We called them Mexican Wedding Cakes, but they're also known by many names like Russian Tea Cakes and Snowballs. Why Mexican? The story goes that they were originally brought by Arabs occupying Spain, and then by the Spaniards to Mexico. Traditionally a light, buttery shortbread, formed into a ball and rolled in confectioners' sugar, my version of the Mexican Wedding Cookie is spicier, rolled and sliced into a two-inch disks, and just dusted across the top.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup walnut
                                                                  • Preheat oven to 350° F. Line a cookie sheet with parchment paper.
                                                                  • Cream the butter and 1 cup powdered sugar until smooth. Beat in the vanilla. Gradually add the flour, 1/2 teaspoon ground cinnamon, cardamom, cloves and salt. Add the ground nuts and stir until well-blended. Form dough into a 2"-wide log, wrap tightly with plastic wrap and chill in refrigerator until firm, about 30 minutes.
                                                                  • In a small bowl combine remaining 2 tablespoons powdered sugar and remaining 1/4 teaspoon ground cinnamon. Set aside.
                                                                  • Remove the dough from the refrigerator and slice into twelve equal disks, smoothing out edges into an even circle if needed before placing on parchment, 2 inches apart. Bake for 15 minutes or until just beginning to brown. Remove from oven and set on cooling rack until cool enough to handle, but still warm. Using a small sieve, dust the tops with the cinnamon sugar mixture.
                                                                  • Cookies will keep in an air-tight container for 2-3 days.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  La piadina, Romagna's flatbread, is tasty to bite into, wonderful when spread with cheese, an excellent foil for cold cuts, and (when folded) perfect for containing all sorts of things, for example grilled sausages and onions. In other words, it's an excellent cookout bread. And it's easy to make! You'll want to make a batch of piadine -- expect people to eat a couple at a sitting, or even more if the setting's right. So, for four, you'll want to make at least 10. You'll need:

                                                                  Ingredients
                                                                  • Yes No large, 12 inch, 30 centimeter griddle
                                                                  • Yes No a rolling pin
                                                                  • Yes No 2 1/4 lb unbleached flour
                                                                  • Yes No a 20 gram heaping tbsp salt
                                                                  • Yes No 1/2 lb, 200 gram a little less than 1/2 pound lard
                                                                  • Yes No water
                                                                  • You can halve the recipe if there are just two of you, but you can also make the full recipe and keep half the piadine in the refrigerator (they'll keep for a week), to cook when needed.
                                                                  • Romagnoli are known for their love of lard, and one of the people running the piadina course I took at Riccione's Bagno 97 Adolfo, La Spiaggia delle Donne (more on this anon) told me she sometimes buys cured lardo di colonnata, and chops it with a heated knife, which renders the fat while freeing up bits of lean meat. This makes for a much richer piadina.
                                                                  • If you instead would rather not use lard, you can use olive oil -- about 200 ml, or 4/5 cup. The result will be a considerably lighter piadina.
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 8 oz russet potato, and in water for a minutes
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 4 slice sheep milk
                                                                  • Yes No onion roll
                                                                  • Yes No 4 leaf butter lettuce
                                                                  • Yes No 3 tbsp mayonnaise
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Mix drained potato, 1 tsp. salt, 1/4 tsp. pepper, and chives in a medium bowl. Heat 1 tbsp. plus 2 tsp. oil in a large frying pan over high heat. Drop potato mixture into pan in 4 mounds and spread to form cakes. Cook until well browned on each side, turning once, about 5 minutes total.
                                                                  • Heat grill to medium (350° to 450°). Mix lamb with remaining 1/2 tsp. salt and 1/4 tsp. pepper, in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with remaining 1 tsp. oil.
                                                                  • Grill burgers, covered, turning once, until done the way you like, about 7 minutes for medium-rare. In last few minutes, lay a slice of cheese on each burger to melt and lay rolls on grill to toast.
                                                                  • Lay 1 lettuce leaf, then a cheeseburger, on bottom of each roll. Set potato cakes on top. Mix mayonnaise and mustard, dollop about 2 tsp. onto roll tops, and set on burgers.
                                                                  • *Available at lavalakelamb.com, larksmeadowfarms.com, and sunvalleymustard.com
                                                                  • Note: Nutritional analysis is per burger.
                                                                  Cuisine:YesNoidaho
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 15.5 oz great northern beans
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 5 slice bacon
                                                                  • Yes No 2 7 oz fresh baby spinach
                                                                  • Combine first 6 ingredients in a small microwave-safe bowl, stirring with a whisk; microwave at HIGH 1 minute or until hot. Place beans in a 2-cup glass measure; microwave at HIGH 1 minute or until hot.
                                                                  • Combine onions, bell pepper, bacon, and spinach in a large bowl. Add syrup mixture and beans; toss well to combine. Serve immediately.
                                                                  Yields: 8servings (serving size: about 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This quick stir-fry is ideal for a weeknight meal. If you don’t like spice, remove the seeds from the jalapeños for less of a kick. Add some sautéed bok choy to complete the meal.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 2 large jalapeño chili pepper
                                                                  • Yes No 2 tbsp cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 tsp sugar, granulated
                                                                  • Yes No 12 jumbo shrimp
                                                                  • Yes No 1 lemongrass
                                                                  • Yes No 1/4 cup vodka
                                                                  • Yes No basic white rice
                                                                  • Place the soy sauce, garlic, jalapeños, cilantro, lime juice, oil, and sugar in a shallow dish and stir to combine. Add the shrimp and lemongrass and stir to coat. Let marinate for 10 minutes at room temperature.
                                                                  • Heat a large frying pan over high heat until hot, about 3 minutes. Add the shrimp mixture and cook until the shrimp are bright pink, about 3 minutes. Remove from heat and carefully add the vodka. Return the pan to high heat and cook for 1 minute more or until the alcohol smell has dissipated. Remove the lemongrass pieces and serve the shrimp and sauce over steamed rice.
                                                                  Yields: 2 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Cool off on a hot day with a big bowl of creamy homemade ice cream. Perfect for entertaining, this five-star recipe makes enough for a crowd.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 6 oz cup less fat cream cheese
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 3 cup 2% reduced fat milk
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 3 cup blueberry
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/4 cup water
                                                                  • Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
                                                                  • Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
                                                                  • Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
                                                                  Yields: 12servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover

                                                                  To be honest, I think this has got to be one of my favorite meals, but at the same time none of my friends would even think about having poached chicken for dinner. It sounds boring, doesn?t seem like much fun and it might even sound a bit healthy (which it is!). But do you know what, this is one of the most truly brilliant meals. People I?ve fed it to have been gobsmacked and I?m sure you will be, too. So please, trust me, I won?t stitch you up. Have a go!

                                                                  Ingredients
                                                                  • Yes No 4¹/₂lb free range, organic chicken
                                                                  • Yes No handful a of fresh flat leaf parsley
                                                                  • Yes No 4 bay leaves
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No handful 2 handfuls of new potatoes
                                                                  • Yes No handful 2 handfuls of baby carrots
                                                                  • Yes No handful radish
                                                                  • Yes No 1 bulb of fennel, herby and horseradish
                                                                  • Yes No 1 hot creamed horseradish
                                                                  • Yes No 2¹/₄ cups of crème fraîche
                                                                  • Yes No handful 2 handfuls of fresh peas
                                                                  • Yes No 2 handfuls of fava beans
                                                                  • Yes No swiss chard olive oil
                                                                  • Yes No handful, small inner celery leaves
                                                                  • To be honest, I think this has got to be one of my favorite meals, but at the same time none of my friends would even think about having poached chicken for dinner. It sounds boring, doesn’t seem like much fun and it might even sound a bit healthy (which it is!). But do you know what, this is one of the most truly brilliant meals. People I’ve fed it to have been gobsmacked and I’m sure you will be, too. So please, trust me, I won’t stitch you up. Have a go!You will need a large casserole or stock pot to fit your chicken in so that you can cover it with water by about 1 inch. Stuff the chicken with the parsley and bay leaves, then add your chicken to the pot, cover with water and add a good teaspoon of salt. Scatter in the potatoes, bring to the boil, then turn down, place a lid on top and simmer for about 20 minutes. At this point you can add your baby carrots, turnips or radishes and fennel. Carry on simmering for 30 to 40 minutes.When you can easily pull the leg bone away from the chicken, you know that it’s cooked toperfection. By that time the other veg will certainly be cooked, but don’t break them up. Now... while this is all cooking, you can prepare your horseradish cream – the most joyous thing to have with the chicken. In your supermarket you will be able to find creamed or hot grated horseradish in a jar, which is OK to use, but if you’re really lucky you’ll be able to get hold of some fresh horseradish which you can simply peel and grate, season with salt and mix with the crème fraîche. (I’m lucky because my local supermarket sells them whole – just ask at yours if there are none in stock.)All you have to do now is carefully remove the chicken to a bowl and add the peas, fava beans and spinach to the broth. Allow them to cook for one minute, then season carefully to taste. You can get all your guests to help themselves if that’s easier, but if you want to serve it up, divide a nice mixture of veg between 4 bowls, put some shredded chicken on top, then ladle over some of the wonderful, comforting broth. Sprinkle over some of the chopped reserved fennel tops or some celery leaves, with a healthy dollop of horseradish crème fraîche on top and a drizzle of nice peppery olive oil – it will look and taste brilliant.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The success of this simple recipe lies in the quality of the wine. Choose a full-bodied red and you'll be rewarded with a richly colored, flavorful sauce.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 4 2 lb, 1 inch thick salmon steak
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 2 scallions, bulbs and green separately
                                                                  • Yes No 3 tbsp butter
                                                                  • Heat the oven to 450°. Put the oil in a small stainless-steel, enameled, or nonstick roasting pan and heat in the oven for 5 minutes. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the fish in the hot pan; cook in the oven until just done, about 8 minutes.
                                                                  • Remove the fish from the pan and transfer to paper towels to drain. Pour off any oil remaining in the pan. Put the pan over moderate heat and add the wine and the chopped scallion bulbs. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Cook until the wine is reduced to approximately 3 tablespoons, 1 to 2 minutes.
                                                                  • Reduce the heat to low and whisk in the butter. Season the sauce with a pinch each of salt and pepper. Put the fish on plates, browned-side up. Sprinkle the scallion greens over the top. Spoon the sauce around the fish.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Hands-On Time: 10 min.; Total Time: 15 min. Cut into smaller sandwiches for easy pickup.

                                                                  Ingredients
                                                                  • Yes No 1 3 oz cream cheese
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup shredded smoked cheddar cheese
                                                                  • Yes No 2 cup shredded smoked gouda cheese
                                                                  • Yes No 1/2 8.5 oz sun dried tomatoes in oil, and chopped
                                                                  • Yes No 14 slice bread
                                                                  • Stir together cream cheese and next 3 ingredients in a large bowl until blended. Stir in shredded cheeses and sun-dried tomatoes until combined.
                                                                  • Spread cheese mixture on half of bread slices (about 1/3 cup on each); top with remaining bread slices.
                                                                  Cuisine:YesNomississippi
                                                                  Yields: 7servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread

                                                                  Really, this could easily be a side dish as well as a dip. It's a simple preparation of twice-baked butternut squash: roasted to get it soft and scoopable, then blended with milk and parmesan and baked with a cheesy crust on top...

                                                                  Ingredients
                                                                  • Yes No 1 butternut squash
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3 sprig thyme
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup and half
                                                                  • Preheat oven to 400 degrees. Rub each half of the squash, inside and out, with a teaspoon of olive oil and season with salt and pepper. Place upside-down on a foil-lined baking sheet, with one sprig of thyme tucked into the cavity of each half. Roast for about 45 minutes, until a fork poked into the non-hollow end of the squash slides in easily. Remove and let cool just slightly.
                                                                  • Scoop out the flesh of the squash halves and add to the bowl of a food processor (you can also mash by hand with a potato masher or fork, it will just be a bit chunkier). Add 3/4 cup of the cheese, the leaves from the remaining thyme sprig, nutmeg, and salt. Pulse until blended, then pour in the milk or half and half while the machine is running.
                                                                  • Transfer mixture to a small gratin dish (about 8 inches long) or a shallow pie plate. Sprinkle on the remaining 1/4 cup cheese and return to the oven for about 20 minutes. After 15 minutes, turn on the broiler so that the top of the dip gets brown. Serve with crackers, toast, or pita chips.
                                                                  Yields: 6as an appetizer
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Capture the essence of Indian cuisine with this easy five-ingredient recipe. Basmati rice, curry paste, and coconut milk are the keys to the bold flavor. A full tablespoon of curry paste makes this a boldly spicy dish. Use 2 teaspoons if you prefer milder flavor.

                                                                  Ingredients
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No 1 lb chicken breast tenders
                                                                  • Yes No 2 tsp green curry paste
                                                                  • Yes No 1 14 oz cabbage
                                                                  • Yes No 2 cup tricolor prechopped bell pepper mix
                                                                  • Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally. Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: about 3/4 cup rice and 3/4 cup chicken mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  In this salad, the hot pasta will wilt the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place of shrimp.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 short lb pasta
                                                                  • Yes No 1 medium yellow squash
                                                                  • Yes No 1/3 cup coarsely chopped nicoise olives
                                                                  • Yes No 4 3 1/4 oz baby spinach
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large lb shrimp
                                                                  • In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. Season with salt and pepper.
                                                                  • In a large skillet, heat remaining 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.
                                                                  Cuisine:YesNonicoise
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice

                                                                  The Moscow Mule is a vodka-based cocktail with the unusual addition of ginger beer. Vodka was still relatively unknown outside Russia and Central Europe in the years following World War II. Heublein president John Martin had recently purchased the Smirnoff name and recipe for his American company, and he was out to promote his new product. As the story goes, Martin stopped off for dinner and drinks at the Cock ’n’ Bull on Sunset Strip, where his friend, owner Jack Morgan, was struggling to sell his homemade ginger beer. Add to the mix another friend who had inherited a large collection of copper mugs—and shake with a massive dose of publicity and a wedge of lime—and you have the Moscow Mule. In one of the most successful marketing ploys in tippling history, Martin combined three seemingly hopeless endeavors into one of the most popular cocktails of the 1950s and early 1960s. He even got stars like Woody Allen to promote his concoction. But as popular as it was, the Moscow Mule has now entered the “endangered species list” and is rarely seen outside of vintage ads in old issues of Playboy magazine.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz vodka
                                                                  • Yes No wedge lime
                                                                  • Yes No ginger beer
                                                                  • Pour the vodka into a copper mug or an iced glass. Squeeze the lime over the vodka, and drop the wedge into the mug. Fill the glass with the ginger beer.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 2 lime
                                                                  • Yes No six 6 oz chicken breast half (bone-in, skinless)
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Cut 6 long strips of zest from the oranges and 4 long strips from the limes. Peel the oranges and limes with a knife, removing all of the white pith. Working over a bowl, cut in between the membranes to release the orange and lime sections. Reserve 1/2 cup of juice.
                                                                  • Cut the breast meat from the bones, or have the butcher do this for you. Coarsely chop the bones. In a large ovenproof skillet, heat the vegetable oil. Add the bones and cook over high heat, turning occasionally, until browned, about 4 minutes. Add the onion, garlic and thyme and cook over moderate heat, stirring occasionally, until the onion is golden brown, 5 minutes. Add the wine and boil over high heat until reduced to 1/2 cup. Add the stock and the reserved zest strips and simmer over moderate heat until the stock has reduced by half, 10 minutes. Add the reserved citrus juice and simmer for 10 minutes longer. Strain the sauce into a saucepan and boil over high heat until reduced to 1 1/4 cups, 8 minutes. Wipe out the skillet.
                                                                  • Preheat the oven to 400°. Heat the olive oil in the skillet. Season the chicken breasts with salt and pepper and add them to the skillet skin side down. Cook the chicken over moderately high heat until the skin is browned, about 4 minutes. Turn the chicken over and roast in the oven for 10 minutes longer, until just cooked through. Transfer the chicken to plates.
                                                                  • Pour off the fat in the skillet. Add the citrus sauce and boil over high heat, scraping up any browned bits that have stuck to the bottom, until reduced to 1 cup, about 2 minutes. Add the reserved orange and lime sections and cook to warm through. Remove the skillet from the heat and gently stir in the butter. Season the sauce with salt and pepper. Spoon the citrus sauce and citrus sections over the chicken breasts and serve right away.
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/3 cup unsalted pistachio
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 1/2 tsp chopped rosemary
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 1 1/2 lb rack of lamb
                                                                  • Yes No 6 oz pancetta
                                                                  • Yes No 8 scallions, white and tender green parts only
                                                                  • Preheat the oven to 400°. In the bowl of a mini processor, finely chop the pistachios with the thyme and rosemary. Add half of the olive oil and process to a paste; season with salt and pepper. Scrape half of the pistachio paste into a small bowl and stir in the remaining olive oil.
                                                                  • Coat the lamb with half of the remaining pistachio paste. Wrap the pancetta slices around the lamb, between the bones, leaving the bones exposed. Spread the remaining pistachio paste over the pancetta and set the rack in a small roasting pan. Roast the rack for about 40 minutes, or until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare. Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.
                                                                  • Meanwhile, spoon 1 teaspoon of the rendered pancetta fat from the roasting pan into a medium skillet and heat until shimmering. Add the scallions and cook over high heat until softened and browned in spots, about 4 minutes. Carve the lamb rack into four 2-chop servings and transfer them to plates along with the scallions. Drizzle the pistachio pesto all around and serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  A brothy noodle soup, pho (FUH) is a Vietnamese specialty that puts Thanksgiving remainders to use in a refreshingly original way.

                                                                  Ingredients
                                                                  • Yes No 8 cup turkey stock
                                                                  • Yes No 3 tbsp fish sauce
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 6 whole cloves, whole
                                                                  • Yes No 4 star anise
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 4 oz uncooked wide rice noodles
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 cup shredded dark meat turkey
                                                                  • Yes No 2 cup bean sprout
                                                                  • Yes No 1/3 cup thinly sliced scallion
                                                                  • Yes No 1/4 cup thinly sliced fresh thai basil
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/2 cup mint
                                                                  • Yes No 6 lime
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No hoisin sauce
                                                                  • Yes No sriracha
                                                                  • Combine first 7 ingredients in a large stockpot over medium-high heat; bring to a boil. Reduce heat, and simmer 30 minutes. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan; keep warm.
                                                                  • Cook noodles according to package directions, omitting salt and fat.
                                                                  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until charred on each side. Remove from heat; cool slightly. Slice onion thinly; add to broth.
                                                                  • Add turkey and next 5 ingredients (through salt) to pan; bring to a boil. Cook 2 minutes or until thoroughly heated. Place about 1/2 cup noodles in each of 6 bowls. Ladle about 1 1/3 cups broth mixture over each serving. Serve with cilantro, mint, lime wedges, and jalapeño. Serve with hoisin and Sriracha, if desired.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This is a namesake because Nathan Coulon's mom baked it for his birthday every year. We've adapted this recipe to trim the fat and calories, and it's still a moist, lemony treat.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp finely grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 cup powdered sugar
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 tbsp lemon rind
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No lemon rind strips
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
                                                                  • Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.
                                                                  • Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.
                                                                  • Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.
                                                                  • To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 6 oz baby spinach
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 4 lb mussel
                                                                  • Yes No 1 1/2 tbsp unsalted butter
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No one 8 oz clam juice
                                                                  • Yes No 2 tsp tomato paste
                                                                  • Yes No pinch saffron
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No salt and white pepper
                                                                  • In a saucepan of boiling water, cook the spinach until just wilted, 30 seconds. Drain and spread on a baking sheet to cool, then gently squeeze out the excess water.
                                                                  • In a large pot, bring the wine and water to a boil with the bay leaves. Add the mussels, cover and cook over high heat, shaking the pot a few times, until the mussels open, about 5 minutes. Transfer the mussels to a large, rimmed baking sheet to cool. Carefully pour the mussel cooking liquid into a glass measuring cup, stopping before you reach the grit at the bottom; discard the bay leaves. Remove the mussels from their shells.
                                                                  • In a large saucepan, melt the butter. Add the shallots and cook over moderate heat until softened, about 5 minutes. Stir in the flour. Gradually whisk in the reserved mussel cooking liquid and the clam juice. Bring to a boil, whisking. Whisk in the tomato paste and the saffron and simmer over low heat, whisking occasionally, until no floury taste remains, about 10 minutes. Stir in the milk and cream and simmer for 5 minutes. Stir in the spinach and mussels and season with salt and pepper. Ladle into bowls and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 racks of baby back ribs
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup loosely packed dark brown sugar
                                                                  • Yes No 1/4 cup smoked paprika
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tbsp dried ancho chile powder
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 2 cup barbecue sauce
                                                                  • Prepare rub by mixing cocoa powder, brown sugar, paprika, salt, pepper, chile powder and cumin in large bowl together well. Make sure to break up any clumps. Place ribs on sheet trays and dust all over with rub ensuring to get it in all the cracks. Place ribs, meat side up, cover with plastic wrap and refrigerate to marinate for 3 hours or over night.
                                                                  • Remove ribs from fridge and discard plastic. Place in oven set at 325 degrees F. Cook for 2 1/2 hours until meat is very tender. Finish under broiler for 5 minutes to caramelize then remove from oven and allow to cool slightly.
                                                                  • Cut into double-cut ribs and serve with barbecue sauce on the side.
                                                                  Yields: 6
                                                                  • Total Time: 6 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue

                                                                  This easy sweet corn fritter recipe is a great way to enjoy summer's bounty of fresh corn. These corn fritters can be a snack, or a tasty side dish for barbecued meats. Makes 4 Servings of Sweet Corn Fritters

                                                                  Ingredients
                                                                  • Yes No 2 large fresh sweet corn
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 tbsp yellow cornmeal
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No peanut oil
                                                                  • Over a large bowl, using a sharp knife, carefully shave the corn kernels off the cob. With the back of the knife, scrap the milky juice from the cob into the bowl. Whisk the eggs and milk into the corn until thoroughly combined. In another bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Pour into the bowl of the corn mixture, and stir with a spatula to form a thick batter. Pour oil about 3/4-inch deep into a heavy-duty skillet. Over med-high heat bring oil to 375°F. When oil is hot, drop rounded tablespoons of batter carefully into the oil. Don’t crowd, the fritters should not touch each other. Best done in two batches. Cook about 3 minutes on each side, until the corn fritters are golden brown. Drain on paper towels or wire rack. Salt if desired, and serve corn fritters immediately.
                                                                    Steps:
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Crock-Pots, the original slow cooker, were practically invented to make beef stew: The gentle heat eases the tough meat into tender, flavorful bits. A little wine, mustard, and mushroom enhances the deep, meaty flavor, while peas and herbs add a burst of freshness. May we suggest some bread to sop up the sauce. Game plan: This recipe can be prepared through step 1 the night before, cooled, and stored in the refrigerator. The stew can also be cooked on low for about 8 hours. This dish was featured as part of our Slow Cooker Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 3 lb boneless chuck roast
                                                                  • Yes No 1/2 lb crimini mushroom (baby portobello)
                                                                  • Yes No 1 1/2 cup low-sodium beef broth
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Heat the oil in a large frying pan over medium heat until shimmering. Add the celery, carrot, onion, garlic, and thyme and cook, stirring occasionally, until the carrots just begin to soften, about 10 minutes. Add the tomato paste, stir to coat the vegetables, and cook until it’s no longer raw-tasting, about 3 minutes. Add the wine and mustard, stir to combine, and bring to a simmer. Cook until the wine reduces by roughly half, about 5 minutes. Remove from heat and set aside. (At this point the mixture can be completely cooled and refrigerated up to 12 hours until ready to continue.)
                                                                  • Place the flour, measured salt, and measured pepper in a large bowl and whisk to combine; set aside. Trim the roast of excess fat and sinew and cut it into 1- to 1-1/2-inch cubes. Place the meat and mushrooms in the flour mixture and toss to coat. Pour all of the meat, mushrooms, and loose flour mixture into the slow cooker. Add the vegetable-wine mixture and stir to combine. Add the beef broth and bay leaf, tucking the bay leaf into the broth.
                                                                  • Cover and cook on high, stirring about every 1 1/2 hours if possible (if you can’t stir it that often, it’s OK), until the beef is tender and can easily be pierced with a fork, about 5 hours. Add the peas and parsley, stir to combine, and continue to heat until the peas are warm, about 5 minutes. Taste and season with more salt and pepper as needed.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover

                                                                  This salad is an intriguing mix of strong flavors—sweet, peppery, earthy. The hazelnuts add richness, chef Govind Armstrong says, plus they "do their job as the texture police." He uses duck prosciutto here; it's easy to find in specialty-food stores, or you can substitute regular prosciutto.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup hazelnut
                                                                  • Yes No 4 tangerine
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp white balsamic vinegar
                                                                  • Yes No 1 1/2 tsp honey
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1/4 tsp diced thyme
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp hazelnut oil
                                                                  • Yes No 1/4 tsp truffle oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 thick large bunch watercress
                                                                  • Yes No 1 3/4 cup loosely packed flat leaf parsley
                                                                  • Yes No 3/4 lb prosciutto
                                                                  • Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for about 10 minutes, or until fragrant. Let the nuts cool slightly, then coarsely chop.
                                                                  • Meanwhile, peel the tangerines, removing all the bitter white pith; if using oranges, peel with a sharp knife. Working over a large bowl, cut in between the membranes to release the citrus sections.
                                                                  • In a bowl, whisk the sherry vinegar with the balsamic vinegar, honey, shallot and thyme. Whisk in the olive oil, hazelnut oil and truffle oil in a slow stream. Season the dressing with salt and pepper.
                                                                  • Add the watercress and parsley to the tangerine sections and toss. Add 1/3 cup of the dressing and toss well. Arrange the salad on a large platter; arrange the prosciutto decoratively around the salad. Sprinkle with the toasted hazelnuts and serve with the remaining dressing.
                                                                  Yields: 8
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 flour tortilla
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 cup cooked rice
                                                                  • Yes No 1 15 oz pinto beans
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 3 tbsp cilantro
                                                                  • Yes No 8 oz monterey jack cheese
                                                                  • Yes No 6 oz prewashed baby spinach
                                                                  • Yes No salsa
                                                                  • Yes No sour cream
                                                                  • Yes No coconut rice
                                                                  • Wrap tortillas in aluminum foil and heat in a 350° F oven for 15 minutes. Meanwhile, saute 1 onion in olive oil over medium heat until softened, about 3
                                                                  • minutes. Add rice, pinto beans, and 1 salt and cook for 2 minutes. Stir in
                                                                  • cilantro. Divide the rice-and-bean mixture among the 8 warm tortillas. Top each with some cheese and spinach and roll. Serve with salsa or sour cream, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 1 lb baguette
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 12 oz marinated artichoke hearts
                                                                  • Yes No 2 tbsp roasted red peppers
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1 small bunch arugula
                                                                  • Preheat oven to 375°F. Brush bread with olive oil (use only 2 Tbsp.); sprinkle with salt and 1/4 tsp. pepper. Bake until lightly browned, 12 minutes. Remove from oven and rub each crostini with cut side of garlic clove. Transfer to a platter; set aside.
                                                                  • Heat 1 Tbsp. olive oil in a skillet over medium-high heat. Add artichokes and sauté until golden, 5 minutes. Add roasted peppers and sauté 1 minute more. Remove from heat; place mixture in a bowl. Add cheese and arugula; toss to combine. Season with pepper and spoon mixture onto crostini. Drizzle with remaining 1 Tbsp. oil and serve. Garnish with shaved Parmesan, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 24crostini
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    shave
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a real blokey, gutsy yet simple pasta dish ? but saying that, girls tend to like it as well! It hasn?t really got a sauce of any description because all the flavour that comes out of the ingredients will stick to the pasta and that?s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Remember to buy the best sausages you can afford ? if you get cheap, dodgy sausages it just won?t work.

                                                                  Ingredients
                                                                  • Yes No 2 tsp 2 teaspoons fennel seeds
                                                                  • Yes No 2 dried red chillies
                                                                  • Yes No olive oil
                                                                  • Yes No cumberland sausages
                                                                  • Yes No 1 tbsp 1 tablespoon dried oregano
                                                                  • Yes No a wineglass of white wine
                                                                  • Yes No zest and 1 lemon
                                                                  • Yes No penne pasta
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a couple of knobs of butter
                                                                  • Yes No a of parmesan cheese
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • This is a real blokey, gutsy yet simple pasta dish – but saying that, girls tend to like it as well! It hasn’t really got a sauce of any description because all the flavour that comes out of the ingredients will stick to the pasta and that’s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Remember to buy the best sausages you can afford – if you get cheap, dodgy sausages it just won’t work.Bash up the fennel seeds and chillies in a pestle and mortar or Flavour Shaker until coarsely crushed, then put to one side. Heat a splash of olive oil in a heavy-bottomed frying pan. Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. Fry for a few minutes until the meat starts to colour and the fat has rendered slightly, then crush it once more so it resembles coarse mince. Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized.Stir in your oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice. Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the packet instructions. When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausagemeat. Coat the pasta in all the lovely flavours then add the butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This will give you a lovely loose, shiny sauce. Taste and check for seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.• from Cook With Jamie
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 10 mint
                                                                  • Yes No 1 kiwi
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 inch a vanilla bean
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz silver tequila
                                                                  • Yes No 1 oz club soda
                                                                  • In a cocktail shaker, muddle the mint, kiwi, sugar and vanilla. Add ice and the tequila; shake well. Pour into a highball glass, top with the soda and stir gently.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir

                                                                  In Greece, souvlaki typically refers to skewers of grilled lamb. In America, chicken is more common, and it's often served in pita bread. Precooked chicken makes these sandwiches a snap to prepare. Serve with tabbouleh.

                                                                  Ingredients
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/4 tsp bottled minced garlic
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 2 cup sliced roasted skinless, boneless chicken breast
                                                                  • Yes No 4 6 inch pita bread
                                                                  • Yes No 1 cup shredded iceberg lettuce
                                                                  • Yes No 1/2 cup chopped cucumber
                                                                  • Yes No 1/2 cup chopped plum tomato
                                                                  • Yes No 1/4 cup thinly sliced red onion
                                                                  • Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.
                                                                  • Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. Add chicken, and cook for 2 minutes or until thoroughly heated. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 2 stuffed pita halves)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook

                                                                  A popular and classic primo of the Amalfi Coast, this dish can be found on menus throughout the region in countless different versions. This recipe is an adaptation from Ristorante Lo Scoglio in Marina del Cantone. One of the waiters gave me the method after our epic lunch for la Signora’s birthday. Small world. I knew him from when I worked at Don Alfonso. He grew up with Alfonso. This camaraderie led to the secret in the recipe to be revealed—the seemingly overcooked zucchini in the method is interesting and makes for very flavorful oil in which to cook the clams.

                                                                  Ingredients
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 4 1 1/2 lb medium zucchini
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 32 little, 3 1/2 lb neck clams
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 12 oz linguine
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Lightly crush the garlic cloves and heat with both oils in a large nonreactive sauté pan over medium heat until they start to sizzle. Adjust the heat so the garlic continues to cook evenly in the oil, releasing its own essential oils, and softens but does not brown, about 2 minutes. Add the zucchini and carefully blend with the oil. Season with salt.
                                                                  • Continue to cook slowly, stirring from time to time, until the squash is completely softened and starts to break apart but does not brown, about 20 minutes. Remove from the heat and let rest in the oil for 2 hours. Pour into a fine-mesh strainer, reserving the zucchini and oil separately. Keep the same pan, without cleaning, for cooking the clams.
                                                                  • Heat the zucchini oil in the pan over medium heat until it starts to sizzle. Add the clams, cover the pan, and turn the heat to medium-high. Cook the clams, gently shaking the pan from time to time, until they start to open, 5 to 6 minutes. Cooking time will vary, depending on the size of the clams and the thickness of the shells. Add the reserved zucchini, hot pepper flakes, and parsley. Gently stir with the clams. Set aside.
                                                                  • Boil the linguine in an abundant amount of salted water until done to taste. Reserve 1/2 cup of the pasta water before draining the linguine, adding a little of the pasta water so that the zucchini and pan liquid coat the pasta like a sauce.
                                                                  • Transfer to a warm serving platter or individual pasta bowls. Start with the pasta, then top with the clams and zucchini. Serve subito —immediately—with extra hot pepper flakes on the side.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4first-course or lunch servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  For years, we've been trying to duplicate the kind of tofu we're served at Chinese restaurants. Finally, we think we're on the right track.

                                                                  Ingredients
                                                                  • Yes No serves 4
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1/3 cup corn starch
                                                                  • Yes No 1 14 oz extra firm tofu
                                                                  • Yes No 10 oz button mushroom
                                                                  • Yes No 8 oz snow peas
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 6 scallion
                                                                  Cuisine:YesNochinese

                                                                  Fresh fava beans join baby spinach, frisee, and mint in a delicate salad accented by goat cheese.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/4 lb fresh fava bean, shelled
                                                                  • Yes No 1/2 head frisee, leaves
                                                                  • Yes No 5 oz baby spinach
                                                                  • Yes No 3/4 cup packed mint
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 shallot
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add fava beans, and cook until tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain, and squeeze beans from skin.
                                                                  • Toss beans, frisee, spinach, mint, carrot, and shallot in a large bowl. Dot with tablespoons of goat cheese.
                                                                  • Place vinegar in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.

                                                                  Ingredients
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 4 sesame seed buns
                                                                  • Yes No 4 large eggs, cooked over easy
                                                                  • Yes No barbecue sauce
                                                                  • Yes No sliced canned beets
                                                                  • Yes No lettuce
                                                                  • Heat a grill to medium-high. Clean and lightly oil hot grill. Cut onion into thin rings and season with salt and pepper. Grill until lightly charred and crisp-tender, about 4 minutes per side. Transfer to a plate. Form ground beef into 4 patties and season with salt and pepper. Grill 4 minutes per side for medium. Transfer to bottom halves of buns. Top each burger with an egg, grilled onions, your choice of sauce, sliced beets, and lettuce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill

                                                                  This tasty quinoa recipe is adapted from Joan Nathan's "New American Cooking."

                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 cup quinoa
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 1/4 cup thinly sliced basil
                                                                  • Yes No preserved lemon dressing
                                                                  • Yes No preserved lemons
                                                                  • Fill a pot fitted with a steamer basket with enough water to cover the bottom of the pot without touching the basket; bring to a boil. Prepare an ice-water bath; set aside. Place asparagus in steamer basket; cover and cook until asparagus is barely tender, but still crisp, about 10 minutes. Transfer asparagus to water bath until cool; drain and set aside.
                                                                  • Heat olive oil in a large skillet over high heat. Add onion and cook, stirring, about 2 minutes. Add quinoa and cook, stirring constantly, about 5 minutes. Add 2 cups water and salt; bring to a boil. Reduce heat and cover skillet; let simmer for 5 minutes. Remove skillet from heat and let stand, covered, for 15 minutes.
                                                                  • Transfer quinoa to a serving platter. Add asparagus and toss to combine. Drizzle with dressing and sprinkle with pine nuts and basil, garnish with chopped preserved lemons. Serve hot or at room temperature.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1/4 lb pasta
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 large leek, white and tender green part only
                                                                  • Yes No 6 cup low-sodium chicken stock
                                                                  • Yes No 1/2 lb sugar snap peas, halve diagonally
                                                                  • Yes No 10 oz baby spinach
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No salt and pepper
                                                                  • In a large pot of boiling salted water, cook the pasta until almost al dente; drain. Transfer to a bowl and cover.
                                                                  • In a large saucepan, melt the butter in the olive oil. Add the leek; cook over moderately high heat until tender, about 1 minute. Add the stock, cover and bring to a simmer. Add the sugar snaps and cook over moderate heat until just tender, about 2 minutes. Stir in the pasta, spinach, lemon juice and lemon zest; season with salt and pepper. Cook just until the spinach is wilted, about 2 minutes. Ladle into bowls and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Of the hundreds of varieties of figs grown, the amber-colored Calimyrna, from California, is most common in the United States. This is the kind we've used in our recipe. Black Mission Figs, which are a little less sweet, are also widely available.

                                                                  Ingredients
                                                                  • Yes No fig spread
                                                                  • Yes No 1 baguette
                                                                  • Yes No 8 slice prosciutto
                                                                  • Yes No 8 thin slice asiago cheese
                                                                  • Yes No 8 arugula
                                                                  • Cut 1 baguette or Italian bread into four 5-to-6-inch pieces; split each piece horizontally.
                                                                  • Spread 1 to 2 tablespoons Fig Spread on all 8 halves; layer 4 halves with 2 slices prosciutto, 2 thin slices Asiago cheese, and 2 or 3 leaves of arugula. Top with remaining bread halves. Serve.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 tbsp extra virgin olive oil
                                                                  • Yes No four 3 oz beef tenderloin medallions
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 lb button mushroom
                                                                  • Yes No 1/4 cup cognac
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/4 cup veal demiglace
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 tbsp diced scallion
                                                                  • Yes No 1 tsp diced flat leaf parsley
                                                                  • Yes No hot sauce
                                                                  • In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1 minute. Turn the medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.
                                                                  • Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add the mushrooms, season with salt and pepper and cook until softened, about 2 minutes. Remove from the heat, add the Cognac and carefully ignite it with a long match. When the flames die down, add the mustard and cream and stir over moderate heat for 1 minute. Whisk in the veal demiglace, Worcestershire sauce, scallions and parsley and season with salt, pepper and hot sauce.
                                                                  • Add the meat and any accumulated juices to the saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer the meat to plates, spoon the sauce on top and serve.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Freeze: 8 hr. We tested this recipe with limes and lemons. You may substitute an equal amount of lemons and lemon juice.

                                                                  Ingredients
                                                                  • Yes No 2 medium lime
                                                                  • Yes No 1 qt water
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Cut each lime into 1/4-inch-thick slices; cut each slice into 4 wedges.
                                                                  • Stir together 1 qt. cold water and 1/4 cup lime juice. Fill each compartment of 3 ice cube trays evenly with lime juice mixture. Place 1 lime wedge in each ice cube compartment. Freeze 8 hours or until firm.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 42ice cubes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze

                                                                  Instead of offering watermelon wedges at your next cookout, branch out with this sweet and savory watermelon salad featuring cubed watermelon, red onion, kalamata olives, mint, and feta cheese. Even with all the added flavorful ingredients, it still weighs in at only 46 calories per 1/2-cup serving.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped red onion
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 4 cup cubed watermelon
                                                                  • Yes No 1/4 cup pitted kalamata olive
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No 1/4 cup diced mint
                                                                  • Yes No 1/2 2 oz cup feta cheese
                                                                  • Combine onion and juice in a medium bowl; let stand 10 minutes. Add watermelon, olives, parsley, and mint. Cover and chill 1 hour. Sprinkle with cheese.
                                                                  Cuisine:YesNodenver
                                                                  Yields: 12servings (serving size: about 1/2 cup salad and about 1 1/2 teaspoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle

                                                                  This asparagus-pea soup recipe is made with two iconic spring vegetables. Its vibrant green color, achieved by not overcooking the veggies, makes it a real standout, especially in a white bowl. Garnish with a dollop of sour cream, if desired. Here's a larger picture of asparagus-pea soup. Makes 6 servings of Asparagus-Pea Soup

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 lb fresh peas
                                                                  • Yes No 4 cup chicken broth
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No salt and pepper
                                                                  • In a large saucepan saute onion in butter or oil until tender but not caramelized. Add asparagus (reserving the tips for garnish) and peas. Add hot broth, bring to a boil, reduce heat and simmer 5 minutes. Remove from heat. Puree in a blender (in batches, if necessary), leaving it somewhat chunky. Season to taste and warm, if necessary, but no further cooking is necessary. Serve garnished with a crouton, dollop of sour cream and a few asparagus spears.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 15 min. Sandwiches can be assembled up to two hours ahead. Simply cover with a damp paper towel to keep bread from drying out.

                                                                  Ingredients
                                                                  • Yes No 9 slice bacon
                                                                  • Yes No 1/2 cup shredded parmesan cheese
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 9 slice extra thin white bread
                                                                  • Yes No 3 plum tomato
                                                                  • Yes No 12 basil
                                                                  • Heat bacon according to package directions until crisp.
                                                                  • Stir together cheese, mayonnaise, and garlic. Spread mayonnaise mixture evenly onto 1 side of each bread slice. Layer 3 bread slices, mayonnaise sides up, with 3 bacon slices each. Top bacon evenly with 1 bread slice, tomato slices, and basil. Top each with remaining bread slices, mayonnaise sides down. Cut each sandwich into quarters.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 12appetizer servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread

                                                                  Orange juice replaces traditional soda water in this popular Latin American cocktail. Kumquats add extra citrus flavor.

                                                                  Ingredients
                                                                  • Yes No 48 kumquat
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup mint
                                                                  • Yes No 3 cup light rum
                                                                  • Yes No 6 cup ice cube
                                                                  • In a large pitcher, stir together kumquats, orange juice, and sugar. Let stand 10 minutes. Add fresh mint leaves. Muddle mixture with a wooden spoon, crushing kumquats and mint. Stir in rum. Add ice cubes, and serve immediately. (Or, add ice to 8 glasses, and pour mixture over.)
                                                                  Cuisine:YesNolatin american
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  Smoked mozzarella infuses this dish with distinctive flavor, though you can substitute regular mozzarella, if you prefer. Serve warm, or prepare in advance and serve at room temperature (store flatbreads and topping separately).

                                                                  Ingredients
                                                                  • Yes No 1/4 cup whole wheat flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp cornmeal
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 cup cherry tomato
                                                                  • Yes No 3/4 cup yukon gold potato
                                                                  • Yes No 1 4 oz cup shredded smoked mozzarella cheese
                                                                  • Yes No 1/2 cup thinly sliced basil
                                                                  • To prepare flatbreads, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour, 1/4 cup water, and yeast in a bowl; let stand 10 minutes.
                                                                  • Lightly spoon all-purpose flour into dry measuring cups, and level with a knife. Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water in a large bowl. Add yeast mixture, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Preheat oven to 450°.
                                                                  • Punch dough down; cover and let rest 5 minutes. Divide dough in half. Roll each half into a 9-inch circle on a lightly floured surface; place on baking sheets sprinkled with cornmeal. Lightly coat dough with cooking spray. Sprinkle dough evenly with sliced garlic; press garlic into dough using fingertips. Bake at 450° for 10 minutes or until crisp and garlic begins to brown. Remove flatbreads from oven; cool on wire racks.
                                                                  • To prepare topping, combine vinegar, oil, 1/4 teaspoon salt, pepper, and minced garlic in a medium bowl. Add tomatoes; toss gently.
                                                                  • Preheat broiler.
                                                                  • Sprinkle each flatbread with 1/2 cup cheese; broil flatbreads 1 minute or until cheese melts. Remove from oven; top each flatbread with half of tomato mixture. Sprinkle each flatbread with 1/4 cup basil. Cut each flatbread into 6 equal wedges.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 lb organic yukon gold potato
                                                                  • Yes No 2 medium organic onion
                                                                  • Yes No 2 large organic egg
                                                                  • Yes No 1/4 cup organic all purpose flour
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No vegetable oil
                                                                  • Using a food processor or a box grater, coarsely shred the potatoes and onions. Transfer them to a colander and squeeze dry. In a large bowl, mix the potatoes and onions with the eggs, flour and salt.
                                                                  • In a 10-inch cast-iron skillet, heat 1/4 inch of oil until shimmering. Working in batches, drop rounded tablespoons of the potato mixture into the skillet, pressing lightly to flatten them. Cook over moderately high heat, turning once, until browned, about 5 minutes. Reduce the heat if the latkes brown too quickly. Drain the latkes on paper towels and serve right away.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 8
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 parsnip
                                                                  • Yes No 1 3/4 lb small celeriac
                                                                  • Yes No 1 turnip
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 2 cup drained canned beets
                                                                  • Yes No 1 1/2 cup drained diced tomato in can
                                                                  • Yes No 3 1/2 cup homemade stock
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 lb kielbasa
                                                                  • Yes No 1/3 cup dill weed
                                                                  • Yes No 1/4 cup sour cream
                                                                  • In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsnips, celery root, turnip, and 1 teaspoon of the salt. Cover and cook until the vegetables start to soften, about 5 minutes.
                                                                  • Add the beets, tomatoes, broth, water, the remaining 3/4 teaspoon salt, and the pepper. Bring to a boil. Add the kielbasa. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir in the 1/3 cup dill. Serve topped with the sour cream and the remaining 3 tablespoons dill.
                                                                  Cuisine:YesNoukrainian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Muffin tops were a big thing on Seinfeld, and understandably so: They’re crunchy yet soft, and the best part of the muffin. They’re also the ideal item to dunk in bisque. What to buy: Muffin top pans can be found at specialty kitchen stores, but if you can’t get your hands on one, a regular 12-well muffin pan will work, too (baking times remain the same). This recipe was featured as part of our Festivus menu.

                                                                  Ingredients
                                                                  • Yes No 6 oz bacon, drippings
                                                                  • Yes No 1 cup fine stone ground yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tsp minced thyme
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Coat the wells of 2 6-well muffin top pans or 1 standard 12-well muffin pan with bacon drippings (or vegetable oil); set aside.
                                                                  • Combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps.
                                                                  • In a medium bowl, combine butter, buttermilk, eggs, and thyme and whisk until in