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                                                                  A great use for the sweet peppers piled up at the farmers' market right now--all of them work in this juicy, tart pickle.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 3/4 cup distilled white vinegar
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 inch ginger
                                                                  • Yes No 1 1 lb medium jicama
                                                                  • Yes No a small combination
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Pour lime juice, vinegar, salt, and sugar into a medium bowl. Set a strainer over bowl. Finely shred ginger, put in strainer, and press out juice into bowl. Whisk brine to mix.
                                                                  • Slice jicama 1/4 in. thick and cut slices in halves or quarters. Slice peppers and chile into thin rounds. Add to brine and turn gently to mix.
                                                                  • Chill at least 1 hour, stirring every now and then so flavors can develop. Serve cold. Keeps, chilled, up to 2 days.
                                                                  • Note: Nutritional analysis is per 1/4-cup serving.
                                                                  Yields: 4cups
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Creamy and garlicky, this dressing is also superfast and easy.

                                                                  Ingredients
                                                                  • Yes No 1 small organic garlic clove
                                                                  • Yes No salt
                                                                  • Yes No 3 tbsp organic sour cream
                                                                  • Yes No 3 tbsp organic mayonnaise
                                                                  • Yes No 1 tbsp organic white wine vinegar
                                                                  • Yes No 1/4 cup organic buttermilk (1% fat)
                                                                  • Yes No black pepper
                                                                  • Sprinkle the garlic with a pinch of salt and mash to a paste. In a bowl, whisk together the garlic, sour cream, mayonnaise and vinegar. Whisk in the buttermilk and season with pepper.
                                                                  Yields: 1' style='display: block;'>
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mash
                                                                  Ingredients
                                                                  • Yes No one 1 inch hot chile
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz unfiltered apple juice
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 2 oz club soda
                                                                  • Yes No 1 wedge lime
                                                                  • In a cocktail shaker, gently muddle the piece of chile. Add ice and the apple juice, lime juice and Simple Syrup and shake well. Strain into an ice-filled highball glass. Stir in the club soda and garnish with the chile and lime wedge.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Notes: Cake may also be baked in a 9- by 5-inch loaf pan that holds at least 8 cups; instead of lining pan with parchment, rub with butter and dust with flour. Bake in a 325° regular or 300° convection oven until a long wooden skewer inserted in center comes out clean, 1 1/4 to 1 1/2 hours. If making cake up to 1 day ahead, cool, wrap airtight, and store at room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 5 inch, 6 inch unglazed terra cotta pot
                                                                  • Yes No 1 piece cooking parchment
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 3 tbsp sliced almond
                                                                  • Wash pot with soap and water and dry well. Line pot with cooking parchment: Push center of parchment into pot, then press outward to fit contours of pot; bend parchment edges outward over edges of pot.
                                                                  • In a bowl, with a mixer on high speed, beat butter and sugar until fluffy. Add eggs and beat until well blended. Turn mixer to medium and beat in sour cream.
                                                                  • In another bowl, mix flour, raisins, baking powder, baking soda, and cardamom. Add to butter mixture and beat on medium speed until well blended. Scrape batter into parchment-lined pot. Sprinkle almonds evenly over the top.
                                                                  • Set cake in the lower third (but preferably not on bottom level) of a 300° regular or convection oven. If you must set pot on the bottom level to fit, place on an inverted shallow baking pan to lift cake slightly so bottom doesn't get too brown. If parchment touches top of oven, fold down farther over pot edges. Bake until a long wooden skewer inserted in center of cake comes out clean, 1 1/2 to 1 3/4 hours.
                                                                  • Cool cake in pot on a rack for 15 to 20 minutes, then lift from pot and set upright on rack. Cool at least 1 1/2 hours longer. For presentation, return cake to pot. To serve, lift cake from pot, peel off parchment, and cut into wedges.
                                                                  Yields: 10servings
                                                                    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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                                                                  Prep: 5 min., Bake: 35 min. This is a great make-ahead dish. Follow the package directions to cook the corned beef the day before, and refrigerate. Use our glaze for even more flavor, and just pop it in the oven.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup marmalade
                                                                  • Yes No 2 tbsp stone ground mustard
                                                                  • Yes No 1 3 to 3 1/2 lb corned beef brisket, fully cooked
                                                                  • Stir together 1/2 cup orange marmalade and 2 Tbsp. stone-ground mustard. Brush 1 (3- to 3 1/2-lb.) corned beef brisket, fully cooked, with half of marmalade mixture, and place in a lightly greased jelly-roll pan. Bake at 425° for 30 to 35 minutes or until golden brown, basting with remaining half of marmalade mixture every 10 minutes. Serve corned beef with cooked cabbage.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 40 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
                                                                    serve

                                                                  Having all of the necessary ingredients prepared before beginning a risotto is best because the dish needs constant attention once it is started.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup green bean
                                                                  • Yes No 2 qt water
                                                                  • Yes No 3 14 1/2 oz vegetable broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 4 cup red bell pepper
                                                                  • Yes No 3/4 tsp thyme leaves, dried
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 1/2 cup arborio rice
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse with cold water until cool; drain.
                                                                  • Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
                                                                  • Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 3 minutes. Add bell pepper, thyme, and garlic; sauté 5 minutes. Add rice; cook 2 minutes, stirring constantly. Reduce heat to medium. Add wine and saffron; cook 2 minutes or until wine is nearly absorbed, stirring constantly. Add 1 cup of broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Stir in beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in cheese, juice, salt, and black pepper. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: about 1 1/3 cups)
                                                                    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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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Michelle Bernstein is a big fan of pound cake. She makes hers with lots of butter, then sometimes slathers slices with more butter and sautés them in a heavy skillet. Here, she tops slices of warm grilled cake with a fantastic Mexican-inspired chocolate sauce flavored with cocoa, cinnamon and chile powder.

                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 tbsp powdered sugar
                                                                  • Yes No 1 tbsp dark rum
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp pure ancho chile powder
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 large mango
                                                                  • Yes No 1 medium papaya
                                                                  • Yes No 1 tbsp coarsely chopped basil
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No six 1 1/4 inch, 10 oz pound cake
                                                                  • Yes No 3 tbsp sliced almonds
                                                                  • MAKE THE WHIPPED CREAM In a medium bowl, using an electric mixer, softly whip the heavy cream. Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form. Refrigerate the whipped cream.
                                                                  • MAKE THE CHOCOLATE SAUCE In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder. Add the chocolate chips and vanilla. Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
                                                                  • MAKE THE FRUIT SALAD In a medium bowl, toss the mango and papaya with the basil and vanilla.
                                                                  • PREPARE THE POUND CAKE Light a grill or preheat a grill pan. Butter both sides of the pound cake slices. Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side. Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad. Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds. Pass the remaining chocolate sauce at the table.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 7 oz shoepeg corn
                                                                  • Yes No 14 1/2 oz green beans
                                                                  • Yes No 10 3/4 oz cream of celery soup
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No 1 cup crushed round buttery crackers
                                                                  • Yes No 1/4 cup butter
                                                                  • Stir together corn, beans, soup, sour cream and cheese; spread in a greased 2-quart baking dish. Top with cracker crumbs; drizzle with melted butter. Bake, uncovered, at 350 degrees for one hour or until golden.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt

                                                                  A cappuccino makes a great start to the day -- or a wonderful afternoon pick-me-up.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 cup espresso
                                                                  • Using the steam attachment on an espresso machine, warm and froth milk. Divide espresso between 2 coffee cups. Pour 1/2 cup of the warmed milk from beneath the froth into each cup. Spoon milk foam on top and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  A generous splash of fresh-squeezed orange juice gives a lift to traditional peanut soba noodle salad. Leave off the shrimp if you want to make this vegetarian. Or top with grilled chicken strips, pork, or steak for another variation.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 3 tbsp peanut butter
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 2 tsp grated orange zest
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 10 oz spaghetti
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Combine first 7 ingredients in a large bowl.
                                                                  • Boil noodles according to package directions. Before draining, add snow peas and carrot. Let cook 30 seconds.
                                                                  • Drain pasta, peas, and carrot, and toss immediately with orange juice mixture. Set aside.
                                                                  • Brush shrimp with sesame oil, and grill over medium-hot coals 3 to 5 minutes.
                                                                  • Arrange pasta on serving plates, and top with shrimp.
                                                                  • Wine note: Spicy foods marry well with Riesling wines. Here are a few wallet-friendly bottles that balance this savory dish: Blackstone Winery 2005 Monterey County Riesling, Covey Run 2005 Columbia Valley Dry Riesling, and Hardys Stamp of Australia 2005 Riesling Gewürztraminer.
                                                                  Cuisine:YesNomonterey
                                                                  Yields: 4servings
                                                                    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
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 oz hazelnut
                                                                  • Yes No 1 cup graham cracker
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tsp gelatin
                                                                  • Yes No 1/2 cup corn starch
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp light corn syrup
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/2 cup puffed rice cereal
                                                                  • Yes No cream
                                                                  • MAKE THE CRUST Preheat the oven to 350°. Spread the hazelnuts in a glass pie plate and toast for about 8 minutes, until lightly golden and fragrant; let cool. Transfer the nuts to a mini food processor and coarsely grind. Pour the ground nuts into a medium bowl and add the graham cracker crumbs, sugar and butter; mix until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake the crust for 8 minutes, until barely set. Transfer the pie plate to a rack to cool.
                                                                  • MEANWHILE, MAKE THE CARAMEL PUDDING In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep-amber caramel forms, about 8 minutes. Remove from the heat. Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
                                                                  • In a small glass bowl, combine 1/4 cup of the milk with the vanilla; sprinkle the gelatin on top and let stand until softened. In a large glass measuring cup, whisk the remaining 2 3/4 cups milk with the cornstarch and kosher salt. Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes. Remove from the heat and whisk in the egg yolks, one at a time. Return the mixture to a boil and cook until thickened once again, about 5 minutes. Whisk in the gelatin mixture.
                                                                  • With a rubber spatula, gently spread the caramel pudding in the cooled crust. Tap the pie plate gently on a work surface to settle the pudding. Press a piece of plastic wrap directly on the surface of the pie and refrigerate overnight.
                                                                  • MAKE THE RICE TOPPING Line a rimmed baking sheet with parchment paper and coat with vegetable spray. In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat. Lower the heat to moderate and simmer undisturbed until a deep-amber caramel forms, about 5 minutes. Remove the caramel from the heat and stir in the salt and rice cereal. Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
                                                                  • Break the crispy rice into shards; transfer to a sturdy plastic bag. Using a rolling pin, crush the topping into small pieces.
                                                                  • Spread the whipped cream on top of the chilled pie, making deep swirls. Top the pie with the crispy rice and serve.
                                                                  Yields: 110-inch pie
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 lb swordfish steak
                                                                  • Yes No salt
                                                                  • Yes No lemon
                                                                  • In a large, shallow dish, combine the olive oil, garlic, cumin, paprika, parsley and crushed red pepper. Add the swordfish and stir to coat with the marinade. Refrigerate for 1 hour.
                                                                  • Light a grill. Thread the swordfish onto 6-inch skewers. Season with salt. Grill the kebabs over a hot fire, turning once, until lightly charred and cooked through, about 8 minutes. Serve hot, with lemon wedges and harissa.
                                                                  Yields: 6
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 15 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
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Enjoy a savory barbecue sandwich with this recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook." Photo credit: Quentin Bacon

                                                                  Ingredients
                                                                  • Yes No 16 clove garlic
                                                                  • Yes No 2 small yellow onion
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 3 tbsp cumin, ground
                                                                  • Yes No 1/4 cup coarse salt
                                                                  • Yes No 1 5 lb pork shoulder
                                                                  • Yes No 4 cup barbecue sauce
                                                                  • Yes No iceberg lettuce
                                                                  • Yes No 6 ciabatta rolls, soft centers
                                                                  • Yes No garlic dill pickles
                                                                  • Yes No coleslaw
                                                                  • Place garlic, onions, carrot, celery, cumin, and salt in the bowl of a food processor; process until smooth. With the motor running, slowly add 1/2 cup water; process until well combined. Place pork in a large, deep roasting pan. Rub pork generously with vegetable puree; cover and refrigerate for at least 2 hours and up to overnight.
                                                                  • Preheat oven to 350 degrees.
                                                                  • Add enough water to the roasting pan so that it comes halfway up the sides of the pork. Cover pan tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until pork is very tender and falling apart, about 5 hours, checking pan occasionally to make sure water has not evaporated and adding more water as necessary.
                                                                  • Remove pork from oven. Let stand until cool enough to handle. (At this point, pork may be kept refrigerated and covered for up to 5 days.)
                                                                  • Increase oven temperature to 400 degrees.
                                                                  • Shred pork with a fork or pull apart using your fingers; discard any excess fat. In a large baking dish, combine shredded pork with 3 cups barbecue sauce. Transfer to oven and cook until mixture is heated through and bubbly, 5 to 10 minutes.
                                                                  • Divide pork and shredded lettuce evenly among rolls. Serve with remaining cup of barbecue sauce, pickles, and coleslaw.
                                                                  Yields: 7sandwiches
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  The steaks are sautéed in cooking spray to create a crust, while the mushrooms are sauteed in butter for flavor. Since the mushrooms release liquid as they cook, the butter is less likely to burn. Shiitake mushrooms create a sublime sauce with deep, earthy flavor, but you can substitute any other mushroom variety. Serve with mashed potatoes and Broccolini.

                                                                  Ingredients
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 cup thinly sliced shiitake mushroom cap
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp thyme
                                                                  • Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.
                                                                  • Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; sauté 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.
                                                                  • Wine note: Merlot can be as serious as many cabernets. It's also a natural with both red meat and mushrooms, making it a good partner for this dish. California's Paso Creek Merlot 2005 ($20) has flavors of dark cherry and smoke with a savory edge that will highlight the thyme, while firm, drying tannins balance the steak and buttery mushrooms. —Jeffery Lindenmuth
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4servings (serving size: 1 steak, 1/4 cup mushroom mixture, and 3/4 teaspoon thyme leaves)
                                                                    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
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    smoke
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Pumpernickel bread is not only more nutritious than white, it's also the perfect shade for these kid-friendly bat sandwiches.

                                                                  Ingredients
                                                                  • Yes No 13 slice soft pumpernickel bread
                                                                  • Yes No 26 slice american cheese
                                                                  • Yes No 4 tbsp butter
                                                                  • Cut out 26 bats from bread and cheese with bat-shaped cookie cutter. Sandwich 2 bat-shaped cheese slices between 2 pieces of bat-shaped bread. Spread each side of bread with some softened butter.
                                                                  • Heat a large heavy skillet over medium-high heat, then cook about 6 bats at a time until cheese melts, turning once, about 2 minutes.
                                                                  Yields: 12
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook

                                                                  Enchiladas are made in both Mexico and the States, but their similarity stops at their name and the fact that they’re rolled tortillas filled with stuff. While Mexican enchiladas are made by dipping the tortillas in sauce, frying them, and filling them only with meat, the Tex-Mex versions are filled with cheese or meat and topped with lots more sauce (a.k.a. gravy) and cheese. This Tex-Mex-style recipe was a big hit here at CHOW

                                                                  Ingredients
                                                                  • Yes No chile gravy
                                                                  • Yes No 3 cup shredded extra sharp cheddar cheese
                                                                  • Yes No 3 cup shredded monterey jack cheese
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 24 6 inch corn tortilla
                                                                  • Yes No 1 cup diced white onion
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Evenly coat the bottom of two 13-by-9-inch baking dishes with 1 cup of the gravy each. Mix the cheeses together in a large bowl until evenly combined, and line a baking sheet with paper towels; set aside.
                                                                  • Heat the oil in a large frying pan over medium-high heat until hot but not smoking, about 5 minutes. Test the oil temperature by carefully dipping the edge of a tortilla in the oil—it should bubble vigorously. Once the oil is hot, use a metal spatula to carefully submerge the tortillas one at a time until bubbles form around each, about 5 to 10 seconds. Flip and fry an additional 5 seconds or until the edges of each tortilla are slightly crisp but not browned. Transfer to the prepared baking sheet and arrange in a single layer. Repeat with the remaining tortillas, separating the layers with paper towels.
                                                                  • Blot the tortillas with paper towels to soak up any excess oil, then fill each with 2 heaping tablespoons of the cheese mixture and 2 teaspoons onion. Roll to enclose the filling and set the tortillas in the baking dishes, seam side down, placing 12 enchiladas in each dish. Evenly distribute the remaining 1 cup gravy over both baking dishes and top with the remaining 2 1/2 cups cheese.
                                                                  • Bake until the enchiladas are hot and bubbly, about 25 to 30 minutes. Let cool about 10 minutes before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 24enchiladas
                                                                  • Active Time: 50 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Hands-on Time: 20 min.; Total Time: 3 hr., 5 min. This recipe goes with Roasted Asparagus

                                                                  Ingredients
                                                                  • Yes No 1 7 to 9 lb rib prime rib roast
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 2 tsp fennel seed
                                                                  • Yes No 1 1/2 tsp coriander seed
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No garnishes, fresh cranberries, oranges, gray sea salt
                                                                  • Preheat oven to 400°. Let roast stand at room temperature 30 minutes.
                                                                  • Pulse peppercorns, fennel, and coriander in a spice grinder 5 times or until coarsely ground. (Or place spices in a zip-top plastic freezer bag, and crush using a rolling pin or skillet.) Rub roast with oil, and sprinkle with salt. Press spice mixture onto all sides of roast. Place on a rack in a roasting pan.
                                                                  • Bake roast at 400° for 2 hours or until a meat thermometer inserted into thickest portion registers 120° to 125° (medium-rare) or to desired degree of doneness. Let stand 15 minutes to 1 hour before slicing. If desired, reserve pan drippings for Roasted Asparagus. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  The beans were plucked from Lynmar's garden; the mushrooms were supplied by nearby Sebastopol's Gourmet Mushrooms.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb green bean
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 6 oz crimini mushroom (baby portobello)
                                                                  • Yes No 4 oz shiitake mushroom cap
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Steam green beans, covered, 4 minutes or until crisp-tender. Plunge beans into ice water; drain. Pat dry with a towel; set aside.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 8 minutes or until mushroom liquid evaporates. Stir in garlic; sauté 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and green beans; cook 3 minutes or until thoroughly heated, tossing to combine.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Grilling chicken is an easy way to transform this humble food. You'll get the best results if you let the chicken stand out at room temperature before grilling.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp apricot preserves
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 chicken breast half (bone-in, skinless)
                                                                  • Yes No 2 bone in chicken thighs
                                                                  • Yes No 2 chicken drumstick
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 4 ingredients in a small bowl, stirring well.
                                                                  • Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
                                                                  • Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.
                                                                  • Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.
                                                                  • Asian-Glazed Grilled Chicken Variation:
                                                                  • Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick).
                                                                  • Calories 242; Fat 10.5g (sat 2.3g, mono 3.4g, poly 2.7g); Protein 26.6g; Carb 8.7g; Fiber 0.1g; Chol 82mg; Iron 1.1mg; Sodium 476mg; Calc 17mg.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  Ingredients
                                                                  • Yes No 1/2 lb semisweet chocolate
                                                                  • Yes No 1/2 lb bittersweet chocolate
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • Yes No 2 tbsp coffee-flavored liqueur
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup cocoa powder, unsweetened
                                                                  • Coarsely chop both chocolates and set aside. Heat the cream and instant coffee in a large saucepan, stirring to blend. When bubbles start to form along the edge of the pan, remove from heat. Scatter the chocolate over the cream, stirring gently until melted. Set aside for 8 to 10 minutes. Add the liqueur and vanilla. Stir gently, just until evenly blended. Scrape the chocolate into a shallow bowl. Cool on a rack for 15 minutes, then cover the bowl with plastic wrap and refrigerate until firm, at least 4 hours or up to 1 week. Using a teaspoon or a melon baller, scoop up enough chocolate to make balls 1 inch in diameter. Place the balls on a parchment-lined baking sheet. Refrigerate for 15 minutes. Roll the balls in the cocoa, shaking off the excess, then transfer to wax paper until ready to serve. Best when served at room temperature.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12truffles
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Drawing on mint's eastern Mediterranean roots, this appetizer softens the sharpness of mint, lamb, and feta with gently cooked leeks and scallions. The flavors meld nicely on a superbly thin, crisp crust.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 tsp active dry yeast
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 4 1/2 cup bread flour
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 6 leeks, white and pale green parts only
                                                                  • Yes No 16 scallion
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1/2 lb ground lamb
                                                                  • Yes No 1 8 oz cup crumbled feta cheese
                                                                  • Make the flatbreads: Combine yeast and water in a mixer bowl. Let stand until foamy, about 5 minutes. Add oil, sugar, and salt. Mix with the dough hook on medium speed until well combined. Reduce speed to low. With the machine running, add flour, a little at a time, and mix until dough comes together. (You will need more flour in warm weather than in cold.) Transfer dough to a lightly floured work surface, and knead until smooth and supple, 10 to 15 minutes. Transfer to an oiled bowl, and cover with plastic wrap. Refrigerate for at least 4 hours (or overnight).
                                                                  • Remove dough from refrigerator, and bring to room temperature. Place a pizza stone or baking sheet on the floor of the oven. Preheat oven to 500 degrees.
                                                                  • Make the topping: Melt butter with oil in a medium skillet over medium heat. Add leeks and scallions; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl. Stir in parsley and mint.
                                                                  • Add lamb to the same skillet, and set over medium-high heat. Cook, stirring and breaking meat into small pieces, until browned, 6 to 7 minutes.
                                                                  • Divide dough into 4 portions. On a lightly floured surface, gently stretch 2 pieces into 14-by-7-inch rounded rectangles; keep other portions covered. Place dough rectangles on a parchment-lined peel or inverted rimmed baking sheet. Brush with oil, and spread each with 1/4 of the leek mixture, leaving a 1/2-inch border. Top each with 1/4 of the lamb, then sprinkle with 1/4 cup feta. Season with salt and pepper. Carefully slide parchment with flatbreads off the peel or sheet onto the pizza stone. Bake until flatbreads are golden brown, 10 to 12 minutes. Repeat with remaining dough.
                                                                  • Garnish flatbreads with fresh mint, and drizzle with oil. Cut into thick slices, and serve immediately.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Good with pan-roasted fish or roasted beef or chicken

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb medium beets, and unpeeled
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 1/2 cup crumbled blue cheese
                                                                  • Yes No 1/4 cup walnut pieces
                                                                  • Preheat oven to 450 degrees. Individually wrap 4 medium beets (1 1/2 pounds total), trimmed and unpeeled, in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
                                                                  • Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon white vinegar, and 1/2 teaspoon Dijon mustard; season with coarse salt and ground pepper and stir in 2 tablespoons finely chopped fresh parsley. Toss beets with dressing. Serve topped with 1/2 cup crumbled blue cheese and 1/4 cup toasted walnut pieces.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Garnish half of these dainty sandwiches for the grown-ups at your party, leaving the other half plain for little ones. Prep: 58 min. Make ahead

                                                                  Ingredients
                                                                  • Yes No 1/2 lb smoked turkey breast
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 2 tsp honey mustard
                                                                  • Yes No 1 tbsp marmalade
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 3 tbsp chopped chives
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 24 oz firm white bread
                                                                  • Yes No fresh chives
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Process turkey in a food processor until chopped. Add 1/2 cup butter and next 3 ingredients; process until almost smooth, stopping to scrape down sides. Transfer turkey spread to a medium bowl. Stir in 1/4 cup parsley, 3 tablespoons chives, and salt.
                                                                  • Trim crusts from bread, using a serrated or an electric knife.
                                                                  • Spread about 1/4 cup turkey spread on 8 bread slices. Top with remaining 8 bread slices; pressing lightly to adhere. Cut each sandwich into 4 fingers, using a serrated knife or an electric knife.
                                                                  • To garnish, tie a whole chive around each finger sandwich, and knot; or spread cut sides of sandwiches with 1/4 cup softened butter, and dip lightly into 1/4 cup chopped parsley. Arrange on a serving platter.
                                                                  • Note: You can make sandwiches up to 1 day ahead. Just lay a damp paper towel over sandwiches before covering with plastic wrap. Store in refrigerator.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 32finger sandwiches
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 lb hot italian sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 1/2 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 cup light cream
                                                                  • Yes No 1 lb rigatoni pasta
                                                                  • Yes No parmesan cheese
                                                                  • In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
                                                                  • Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.
                                                                  • In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate

                                                                  Stephen Sumner loves fish. In this straightforward presentation, he sauces one of his favorites, swordfish, with cilantro and fresh lime juice.

                                                                  Ingredients
                                                                  • Yes No 1 lb swordfish steak
                                                                  • Yes No 2 tbsp italian style bread crumb
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp minced scallion
                                                                  • Yes No 2 tbsp minced cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 3 tbsp whipping cream
                                                                  • Yes No lime
                                                                  • Rinse swordfish steaks and pat dry. Dust with bread crumbs.
                                                                  • Melt butter in a 10- to 12-inch nonstick frying pan over medium-high heat; add swordfish and cook until browned on bottom, about 4 minutes. Turn fish over and cook until browned on other side and opaque but still moist in center (cut to test), 4 to 5 more minutes. Transfer fish to a warm platter; keep warm.
                                                                  • Add onion to pan and stir just to wilt, about 30 seconds. Add cilantro, lime juice, and cream, stirring until it boils vigorously, 1 to 2 minutes. Divide fish among 3 dinner plates. Pour sauce equally over fish. Garnish each plate with a lime wedge and cilantro sprigs.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 3servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour

                                                                  We like to use a combination of sweet and hot Italian sausages here for alternating bites of mild and spicy, but don't feel limited by our preferences. Use your own favorite, and grill, broil, or even sauté it—whatever seems easiest to you.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/3 cup couscous
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup tomato juice
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 lb hot italian sausage
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • In a large frying pan with a lid, heat 1 tablespoon of the oil over moderately low heat. Add the garlic, couscous, cumin, cayenne, and 1/2 teaspoon of the salt to the pan. Cook, stirring occasionally, until the couscous starts to brown, about 3 minutes. Stir in the tomato juice and water. Bring to a simmer. Cover, remove from the heat, and let stand 5 minutes. Transfer the couscous to a platter or a large glass or stainless-steel bowl to cool.
                                                                  • Meanwhile, light the grill or heat the broiler. Coat the sausages with 1/2 tablespoon of the oil. Grill or broil the sausages, turning occasionally, until completely cooked through, about 10 minutes. Remove from the heat. When the sausages are cool enough to handle, cut them into thin slices.
                                                                  • Toss the cooled couscous with the lemon juice, the remaining 3 1/2 tablespoons oil and 1/4 teaspoon salt, and the tomato. Top with the sliced sausages and the cilantro.
                                                                  Cuisine:YesNotunisian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 6 star anise
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1 lb cranberry
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tsp Pernod
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • In a large saucepan, melt the butter. Add the star anise pods, cinnamon sticks and vanilla bean and seeds and cook over moderately high heat until sizzling, about 1 minute. Add the cranberries and brown sugar, cover and cook over moderate heat, stirring occasionally, until the cranberries burst, about 5 minutes. Add the vinegar and Pernod and cook for 2 minutes longer. Discard the star anise pods, cinnamon sticks and vanilla bean and stir in the lemon and lime zests. Let the compote cool to room temperature before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2cups
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute

                                                                  This traditional Indian rice dish recipe is packed full of nutritious vegetables and whole grains, as well as, plenty of flavors. A biryani, an Indian rice-based dish, is an ideal way to improve nutrition by augmenting the grain with a variety of vegetables. Traditional recipes sauté whole seeds, pods, or chiles to add complex, understated flavor. If you prefer to remove the whole spices before serving, skip the sautéing step. Instead, tie the seed mixture in a cheesecloth bag to cook with the rice and potatoes; slip it out when the dish is done. For a vegetarian entrée, add edamame for protein.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp cumin seed
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/4 tsp coriander seed
                                                                  • Yes No 1/4 tsp black peppercorn
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 green cardamom pods
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 2 dried red chili pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 cup sliced red onion
                                                                  • Yes No 1/3 cup diced carrot
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 1/2 lb green bean
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 3/4 lb red potato
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 tsp garam masala
                                                                  • Yes No 3/4 cup frozen green peas
                                                                  • Place 1 teaspoon cumin seeds in a small skillet over medium-high heat, and cook for 2 minutes or until toasted, stirring occasionally. Remove from pan; cool completely. Place cumin seeds in a spice or coffee grinder; process until finely ground. Set aside.
                                                                  • Heat canola oil in a Dutch oven over medium-high heat. Add remaining 1/2 teaspoon cumin seeds, coriander seeds, and next 6 ingredients (through bay leaf) to pan. Cook 2 minutes or until cumin browns, stirring frequently. Add onion, carrot, 1 teaspoon salt, and green beans, and cook 2 minutes, stirring occasionally. Stir in rice, turmeric, and potatoes. Add 2 cups water; bring mixture to a boil. Stir in remaining 1/4 teaspoon salt, ground cumin seeds, and garam masala. Cover, reduce heat, and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove from heat, and stir in peas. Cover and let mixture stand 5 minutes. Discard bay leaf.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 7servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb boneless pork loin roast
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp maple sugar
                                                                  • Yes No 1 1/2 tsp finely grated ginger
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No slice blood orange slices, red currants and sprigs of mint
                                                                  • Using a small, sharp knife, make thin slits all over the pork loin roast and slip a garlic slice into each one. In a small bowl, mix the maple sugar with the ginger, salt, red pepper and olive oil. Rub the paste all over the pork, wrap it well in plastic and refrigerate overnight in a small roasting pan; let stand at room temperature for 1 hour before roasting.
                                                                  • Preheat the oven to 450°. Roast the pork for 10 minutes. Lower the oven temperature to 400° and roast the pork for about 35 minutes longer, until an instant-read thermometer inserted in the thickest part registers 135°. Transfer the roast to a cutting board and let rest for 15 minutes before slicing. Discard the string and carve the pork into thin slices. Arrange on a platter, garnish with the orange slices, red currants and mint and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Hard to believe that our sorbet helps prevent age-related memory loss and cell damage. That's thanks to the antioxidant-rich blueberries. And with about 4 grams of fiber per cup (and jsut 83 calories), they help you reach your goal of 25 grams per day. Prep: 7 minutes; Freeze: 30 minutes

                                                                  Ingredients
                                                                  • Yes No 3 cup frozen blueberry
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Place all ingredients in a blender or food processor; process until smooth. Place berry mixture in a freezer-safe container and freeze until hard, about 1 hour. Let stand about 10 minutes before
                                                                  • serving.
                                                                  Yields: 5servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Meringue powder replaces egg whites in some recipes, especially those that aren't cooked. It's available at wilton.com or well-stocked cooking stores. If you would like to tint the icing, add gel-paste food coloring. Use these flowers to decorate our Coconut-Almond Egg-Shaped Cake.

                                                                  Ingredients
                                                                  • Yes No 2 tsp meringue powder
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp water
                                                                  • Whisk together meringue powder, sugar, and 1 teaspoon water in a small bowl until smooth. (The icing must be very thick for the details on the flowers to show. If icing is loose, add more sugar.) Transfer to a pastry bag fitted with a small petal tip.
                                                                  • Cut twenty-four 2-inch squares of wax paper. Working with one at a time, hold the piping bag at a 45-degree angle to the paper with the tip's wide end pointed away and slightly to the left. Move the tip 1/8 inch forward and back again while pivoting to the right to create a ruffled petal. Make four or five petals per flower, overlapping each petal slightly and rotating the paper as you pipe. Switch to a small plain round tip; pipe a dot in the center of each bloom. Let flowers dry overnight. Carefully remove flowers from paper with an offset spatula.
                                                                  Yields: 24
                                                                  Yes No
                                                                  By:
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Chewy bars loaded with the classic Rocky Road trio of marshmallows, chocolate, and nuts. This recipe was featured as part of our Picnic for the Fourth of July menu, as well as our Baked Sweets, Picnic Recipes, and Tailgating Recipes photo galleries.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup semisweet chocolate chip
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 2 mini cup packed miniature marshmallow
                                                                  • Yes No 1 1/2 cup coarsely chopped roasted, salted almonds
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
                                                                  • Combine 3/4 cup of the chocolate chips and all the butter in a small saucepan. Cook over low heat, stirring constantly, until melted, about 8 minutes. Remove from heat and let cool slightly.
                                                                  • Whisk sugar, eggs, vanilla, and salt in a large bowl until eggs are broken up and smooth. Add chocolate mixture and stir to combine. Add flour and baking powder and stir until just incorporated. Add 3/4 cup of the marshmallows and 3/4 cup of the almonds and stir to combine.
                                                                  • Transfer batter to the prepared dish and spread evenly. Bake until a toothpick inserted in the center comes out mostly clean, about 25 to 30 minutes. Remove from the oven.
                                                                  • Move the rack to the top of the oven. Sprinkle remaining chocolate chips, marshmallows, and nuts over the surface of the batter. Return to the oven and continue baking until marshmallows are puffed and golden brown, about 10 minutes more. Remove from the oven and cool completely on a wire rack before cutting.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 18bars
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Serve this dish for a classy breakfast or brunch.

                                                                  Ingredients
                                                                  • Yes No 6 eggs
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 4 muffins
                                                                  • Yes No butter
                                                                  • Yes No 8 smoked salmon
                                                                  • Yes No sour cream
                                                                  • Yes No a of fresh chives
                                                                  • Yes No 1 lemon
                                                                  • Serve this dish for a classy breakfast or brunch.Crack the eggs into a bowl, whisk them lightly and season them with salt and pepper. Put your muffins in the toaster, ready for action. Melt half the butter in a small saucepan over a medium heat until bubbling, then tip the eggs in. Stir continuously with a wooden spoon, getting right into the edges. Cook until the runny egg starts to thicken. Turn the heat off when the eggs are still slightly undercooked – they will keep on cooking in the warm pan while you're toasting and buttering your muffins. Stir the rest of the butter into the eggs. Place the buttered muffin halves on individual plates and cover each one with a spoonful of scrambled egg. Drape a slice of salmon over each muffin half, dollop some sour cream on top and sprinkle with chopped chives and a twist of black pepper. Serve with your lemon wedges and a nice cup of tea – or a glass of something fizzy. Tip: To make things easier, toast your muffins first and keep them warm in the oven.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  Smoky Clam Chowder
                                                                   1 h 25 m
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 4 dozen littleneck clam
                                                                  • Yes No one 28 oz whole tomatoes in can
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 3 tbsp soyrizo
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • In a large saucepan, heat 1 tablespoon of the olive oil. Add half of the garlic and the lemon juice and cook over moderate heat until the garlic is fragrant, about 2 minutes. Add the water and wine and bring to a boil over high heat. Add half of the clams, cover the saucepan and boil until the clams start to open, about 3 minutes. Using tongs, transfer the open clams to a heatproof bowl. Cover and continue boiling until all of the clams in the saucepan have opened; discard any clams that do not open. Carefully pour the clam broth into a heatproof bowl, stopping before you reach the grit at the bottom. Remove the clams from their shells and coarsely chop them. Rinse out and dry the saucepan.
                                                                  • In a food processor, puree the drained tomatoes until smooth.
                                                                  • Heat 1 tablespoon of the olive oil in the saucepan. Stir in the onion, shallot, celery, soyrizo, crushed red pepper and the remaining garlic. Cover and cook over low heat, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme, reserved clam broth, chopped clams, pureed tomatoes and half of the parsley. Simmer over low heat until the clams are tender, about 25 minutes. Discard the thyme sprigs and season the chowder with salt and pepper.
                                                                  • Meanwhile, in a small saucepan, heat the remaining 1 tablespoon of oil over moderately high heat. When the oil is hot, add the paprika and, as soon as it sizzles, scrape the oil into a small bowl.
                                                                  • Bring the chowder to a boil over moderately high heat and add the remaining clams. Cover and simmer until the clams open, about 4 minutes. Using tongs, transfer the open clams to a bowl. When all of the clams have opened, season the chowder with salt and pepper. Ladle the chowder into large, shallow bowls and arrange 6 clams in each bowl. Sprinkle with the remaining parsley. Drizzle the paprika oil over the chowder and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 seedless cucumber, very
                                                                  • Yes No 8 oz daikon, and very
                                                                  • Yes No four 8 to 10 oz, 3/4 inch thick to 10 ounce strip steaks
                                                                  • Yes No 1 tbsp minced lemon zest
                                                                  • Yes No 1 tsp minced chili pepper
                                                                  • Yes No 4 oz baby arugula
                                                                  • Yes No 1 cup daikon sprouts
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • In a small bowl, whisk the soy sauce with the lemon juice, vinegar and garlic. Whisk in the 1/4 cup of oil until emulsified. Season with salt and pepper. Transfer half of the dressing to a medium bowl, add the cucumber and daikon and toss to coat. Let stand at room temperature for 30 minutes. Drain and squeeze out any excess liquid. Return the cucumber and daikon to the bowl.
                                                                  • Light a grill or preheat a grill pan. Rub the steaks with oil and season with salt and pepper. Grill the steaks over moderate heat, turning once, until lightly charred on both sides and medium-rare within, about 7 minutes. Transfer the steaks to a work surface and let rest for 5 minutes.
                                                                  • In a small bowl, combine the lemon zest and chile and season with salt and pepper; transfer the steaks to plates and spoon the gremolata on top. Add the arugula, sprouts and the remaining dressing to the cucumber and daikon and toss. Serve the salad with the steaks, garnished with the sesame seeds.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 lb mushroom cap
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 large thyme
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 2 tbsp less fat cream cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup onion
                                                                  • Yes No 1 8 oz, 1/4 inch thick yukon gold potato
                                                                  • Yes No 2 cup packed baby spinach
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 6 oz, 1/8 inch thick turnip
                                                                  • Yes No 1 1/2 tsp chopped tarragon
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/2 2 oz cup shredded gruyère cheese
                                                                  • Preheat oven to 350°.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.
                                                                  • Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside.
                                                                  • Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach. Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon. Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.
                                                                  Yields: 4servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Chef E. Michael Reidt garnishes this citrusy, summery seviche with popcorn, a nod to Peruvian and Ecuadorian cuisine. "When you go to a bar in Peru, you're given a big bowl of seviche and a bowl of popcorn with your beer," he says. "This puts them both together on one plate."

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb sea scallop
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1/4 cup pineapple juice
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp unsweetened coconut milk
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp sriracha hot sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No one 1 1/2 inch ginger
                                                                  • Yes No 1 blood orange
                                                                  • Yes No 1 cup popcorn
                                                                  • Bring a medium saucepan of salted water to a boil. Add the scallops and cook for 1 minute. Drain the scallops and spread them out on a large plate. Cover with plastic wrap and refrigerate.
                                                                  • In a large nonreactive bowl, whisk together the lime, lemon, pineapple and orange juices. Whisk in the coconut milk, soy sauce and Sriracha and season with salt and pepper. Stir in the scallops, cover and refrigerate for 1 hour.
                                                                  • In a medium bowl, whisk the olive oil with the vinegar and sugar and season with salt and pepper. Add the bell pepper, cucumber, carrot and ginger and toss well.
                                                                  • Using a very sharp knife, peel the orange, carefully removing all of the bitter white pith. Cut in between the membranes, releasing the orange sections into a small bowl.
                                                                  • Divide the julienned vegetable mixture among 8 bowls. Using a slotted spoon, top the vegetables with the scallops; pour a little of the marinade over each portion. Garnish the seviches with the orange sections and sprinkle with popcorn. Serve right away.
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  "This is my take on the Little Italy classic," says Mario Batali of the sausage and peppers that's a mainstay of the iconic Manhattan neighborhood and its annual street festival. Stewing the bell peppers in red wine gives them richness; so does a generous garnish of grated pecorino cheese. The stewed sausages and peppers are also delicious tossed with pasta.

                                                                  Ingredients
                                                                  • Yes No 2 lb sweet italian sausage, pricked all over
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 green bell pepper
                                                                  • Yes No 2 yellow bell pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 small fennel bulb
                                                                  • Yes No 4 serrano chili pepper
                                                                  • Yes No 1 habanero chili pepper
                                                                  • Yes No salt
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 3 oz cup grated pecorino romano cheese
                                                                  • Yes No crusty bread
                                                                  • Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
                                                                  • Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread, passing the remaining pecorino at the table.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Butterflying the shrimp gives it an attractive appearance and more surface area for the marinade to penetrate. Handle habaneros with care. They are among the hottest chiles, but marinating them in vinegar and sugar softens their bite.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 1 habanero chili pepper
                                                                  • Yes No 1 tomatillo
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No dash salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Prepare grill.
                                                                  • To prepare salsa, combine first 6 ingredients, stirring well with a whisk. Stir in onion, habanero, and tomatillo. Cover and let stand at room temperature 30 minutes.
                                                                  • To prepare shrimp, peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp. Combine 1 tablespoon of lime juice, 2 teaspoons oil, garlic, and dash of salt in a large bowl. Add shrimp; toss well. Cover and marinate in refrigerator 10 minutes.
                                                                  • Place shrimp, cut sides down, on grill rack coated with cooking spray, and grill for 5 minutes or until shrimp is done, turning once. Serve with salsa.
                                                                  Yields: 4servings (serving size: 4 ounces shrimp and 2 tablespoons salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    butterfly
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This is a lighter version of the traditional quiche Lorraine. The recipe calls for 7 cups of leeks, but remember that they cook down considerably. The leeks, which are milder than onions, can be chopped up to two days ahead and refrigerated in an airtight container.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 tsp apple cider vinegar
                                                                  • Yes No 4 tbsp ice water
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 7 cup chopped leek
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/4 cup egg substitute
                                                                  • Yes No 2/3 cup non-fat milk
                                                                  • To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/4 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and ice water, 1 tablespoon at a time; toss with a fork until moist. Gently press the mixture into a 4-inch circle on heavy-duty plastic wrap; cover dough with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; chill 10 minutes.
                                                                  • Preheat oven to 425°.
                                                                  • Remove 1 sheet of plastic wrap; let dough stand 1 minute or until pliable. Fit the dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan. Remove plastic wrap. Press dough against bottom and sides of pan. Fold edges under. Line dough with a piece of foil; arrange pie weights on foil. Bake at 425° for 10 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
                                                                  • To prepare filling, heat a large nonstick skillet over medium heat until hot. Add bacon, and cook 4 minutes. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add leek to drippings in pan; cover and cook for 20 minutes, stirring occasionally. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat. Arrange leek mixture and bacon in prepared crust.
                                                                  • Combine egg substitute, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper; stir well with a whisk. Pour the milk mixture into crust. Bake at 425° for 25 minutes or until a knife inserted in the center comes out clean; let stand 10 minutes.
                                                                  • Note: You can use a commercial piecrust (such as Pillsbury) in place of the pastry crust. If you substitute an refrigerated piecrust, follow the package instructions for prebaking. It will add 15 calories and 1.4 grams of fat to the nutrition figures for each serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    pillsbury
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Pillsbury

                                                                  Even more cold-fighting nutrients can be added easily to this smoothie by pureeing a banana, a kiwi, or 1/2 cup of yogurt with the other ingredients.

                                                                  Ingredients
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 1 cup frozen raspberry
                                                                  • Yes No 1 cup frozen blueberry
                                                                  • Puree ingredients in a blender until smooth. Serve immediately.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  This mellow salsa is made with ancho chiles, which are dried poblano chiles. The chiles are prepared and cooked with tomatoes and tart tomatillos. This is a good all-around salsa that will enhance the flavor of almost any dish. A rich tomato flavor is important in this salsa, so when tomatoes are out of season, Jesús will often substitute good-quality canned tomatoes. Note: Be sure to use Mexican oregano, which has a milder taste than Mediterranean varieties. See Deborah Schneider preparing her ancho chile salsa in this CHOW

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 medium onion
                                                                  • Yes No 3 small garlic clove
                                                                  • Yes No 2 ancho chili pepper
                                                                  • Yes No 3 california chiles
                                                                  • Yes No 2 roma tomato
                                                                  • Yes No 4 large green tomatillos
                                                                  • Yes No 2 cup basic vegetable stock
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp mexican oregano
                                                                  • Yes No cilantro
                                                                  • In a 10-inch sauté pan, heat the oil over medium heat. Add the onion, garlic, and dried chiles, and cook, stirring often, for about 5 minutes, or until the onions are soft and you can smell the chiles.
                                                                  • Add the tomatoes and tomatillos, reduce the heat slightly, and cook for another 10 minutes, stirring often.
                                                                  • Add the water or stock, 1 teaspoon of salt, and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low and cook for 20 minutes.
                                                                  • Stir in the oregano, cool for a few minutes, puree the sauce in a blender until smooth, then stir in the cilantro.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree

                                                                  This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the rich dessert wine also made from Italian moscato grapes. Just the right medium for this fizzy drink, it adds flavor to the silky pear and tart cranberries. 95 calories; 0 g protein; 0 g fat; 6 g carb; 0 g fiber.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dry cranberries
                                                                  • Yes No 1/2 cup organic pear nectar
                                                                  • Yes No 32 oz moscato d'asti wine
                                                                  • Yes No 8 tiny sprig rosemary
                                                                  • Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving.
                                                                  • Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d'Asti into the glasses. Garnish each with a rosemary sprig.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 3 lb yellow squash and zucchini
                                                                  • Yes No 4 oz shiitake mushroom cap
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • In a large bowl, whisk the lemon juice, salt and pepper. Whisk in 1/4 cup of the olive oil and add the parsley and chives.
                                                                  • Using the julienne setting on a mandoline or julienne peeler, remove the outer layer of the squash and zucchini in long, thin strips. Reserve the seedy core for another use.
                                                                  • Fill a bowl with ice water. In a large saucepan of boiling salted water, blanch the squash and zucchini until slightly wilted, 30 seconds. Drain and transfer to the ice water to cool. Drain and pat thoroughly dry. Add the squash and zucchini to the dressing and toss to coat.
                                                                  • In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the shiitake and cook over high heat until lightly browned, about 5 minutes. Add the shallot, garlic and crushed red pepper and season with salt. Cook until the garlic and shallot are fragrant. Add the shiitake to the squash and toss. Wipe out the skillet.
                                                                  • Add the pine nuts to the skillet and toast over moderately high heat, stirring, until golden, about 3 minutes. Transfer to a plate to cool. Scatter the goat cheese over the squash, sprinkle with the pine nuts and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 3 1 lb zucchini
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 tsp wine vinegar
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 lb salted fresh mozzarella
                                                                  • Light the grill or heat the broiler. In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side. Put the zucchini back in the bowl.
                                                                  • Toss the zucchini with 1/2 tablespoon of the oil, 1/8 teaspoon salt, the vinegar, garlic, and parsley. Let cool.
                                                                  • Put the mozzarella slices on a serving plate, fanning them out to form a circle. Drizzle them with the remaining 1/2 tablespoon oil and sprinkle them with a pinch of pepper. Fold the zucchini slices in half and tuck them between the pieces of cheese.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Anyone who has snacked on freshly made tortilla chips can attest to their addictiveness and vast superiority to mass-market offerings. If you aren’t lucky enough to have high-quality tortilla chips available in your area, don’t fret because you can make your own with this recipe. It’s a bit of work, but you’ll earn plenty of friends. And it goes without saying that these are a natural pairing for guac and salsa. What to buy: Use good-quality corn tortillas for this recipe. Though the mass-produced kinds are acceptable, these chips are just tastier made with Mexican-brand tortillas such as Guerrero. Game plan: Chips can be stored at room temperature in an airtight container for up to 5 days. This recipe was featured as part of our Super Bowl for a Crowd menu.

                                                                  Ingredients
                                                                  • Yes No 2 cup vegetable oil
                                                                  • Yes No 10 corn tortilla
                                                                  • Yes No kosher salt
                                                                  • Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside.
                                                                  • When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 80chips
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  An aromatic, slightly piquant spice rub breathes new life into pork chops, but the sweet-sour cherry sauce is what makes this recipe a keeper. Game plan: The cherry sauce would be equally delicious served with lamb or duck. A bonus is that the sauce can be prepared while the chops cook, making for a quick weeknight meal. The spice rub can be made ahead and stored at room temperature for up to 3 months. It’s also great rubbed on lamb or beef. This recipe was featured as part of our Easy Weeknight Dinners photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 medium shallot
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 cup fresh bing cherries, pitted
                                                                  • Yes No 1/3 cup ruby port
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 2 1 inch thick bone in pork loin chops
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 3/4 tsp ground mustard
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp olive oil
                                                                    For the cherry sauce:
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Heat the oil in a small saucepan over medium heat. When it shimmers, add the shallot and season with salt. Cook until soft, about 3 minutes.
                                                                  • Stir in the cherries, port, and vinegar and cook until the cherries begin to soften and the port has reduced by half, about 10 minutes. While the sauce reduces, start cooking the pork chops. When the sauce is finished, remove from heat and set aside.
                                                                    For the pork chops:
                                                                  • Rinse the pork chops and pat dry with paper towels. Place the salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined. Rub all of the spice mixture on the pork chops.
                                                                  • Heat the oil in a large, oven-safe frying pan over medium-high heat. When it shimmers, add the chops and cook on one side, undisturbed, until golden brown, about 4 minutes.
                                                                  • Flip the chops and place the pan in the oven. Cook until the chops are firm but not hard and an instant-read thermometer registers 160°F, about 11 minutes.
                                                                  • Place the chops on warm plates and let rest 2 to 3 minutes. Spoon the sauce over top and serve.
                                                                  Yields: 2servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2/3 cup lime juice
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/2 tsp grated ginger
                                                                  • Yes No 4 6 oz, 1 inch thick salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 cup salad greens
                                                                  • Yes No 1 cup sliced mango
                                                                  • Preheat broiler.
                                                                  • Combine first 3 ingredients in a small bowl, reserving 3/4 cup juice mixture for dressing. Place salmon fillets on a broiler pan coated with cooking spray. Baste fillets with remaining juice mixture. Broil 4 minutes on each side or until desired degree of doneness, basting once after turning. Sprinkle fillets with salt.
                                                                  • Divide salad greens evenly among 4 plates; arrange salmon and mango on top of greens. Drizzle with reserved dressing.
                                                                  Yields: 4servings (serving size: 2 cups greens, 1 fillet, 1/4 cup mango, and 3 tablespoons dressing)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 6 cup mixed olives
                                                                  • Yes No 5 sprig rosemary
                                                                  • Yes No 2 tsp crushed red chili pepper
                                                                  • Combine the olives, rosemary, and red pepper flakes in the center of 1 or 2 large sheets of aluminum foil. Fold the foil to enclose the olives in a pouch. (Recipe can made to this point 1 day ahead, Refrigerate.) Heat oven to 400º F. Bake for 30 minutes. Serve warm.
                                                                  • Note: Heating up olives with herbs and spices is an easy upgrade of a familiar party food, and it perfumes the house with a heady, exotic aroma.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6cups, or enough for 30 guests
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tbsp finely minced shallot
                                                                  • Yes No 3 lb mussel
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 5 oz dry chorizo
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 medium leek
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 large plum tomato
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 3 cup chicken broth
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • In a large, heavy pot, bring the wine with the shallots to a boil. Add the mussels, cover and cook over high heat until they open, about 5 minutes. Strain the cooking liquid into a large bowl and reserve. Remove the mussels from their shells, reserving some unshelled for garnish, if desired.
                                                                  • In the large pot, heat the olive oil. Add the chorizo, carrots, leeks and onion; cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Spoon off all but 3 tablespoons of the fat. Add the garlic, diced tomato and saffron and cook over moderate heat until fragrant, about 4 minutes. Add the fish stock and reserved mussel cooking liquid and bring to a boil. Simmer the soup over low heat for 30 minutes.
                                                                  • Add the cream to the soup and simmer over moderately high heat for 3 minutes. Season with salt and pepper. Add the mussels and the thyme and simmer just until the mussels are heated through, about 1 minute. Ladle the soup into bowls, garnish with the mussel shells and serve hot.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup cake flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup unsweetened coconut milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tsp coconut extract
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2/3 cup unsweetened coconut milk
                                                                  • Yes No big pinch saffron
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 3/4 lb cream cheese
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 3 cup powdered sugar
                                                                  • Yes No 1 1/2 cup unsweetened coconut flakes
                                                                  • MAKE THE CAKE: Preheat the oven to 250°. Butter a 9-by-13-inch metal baking pan and line the bottom with wax paper or parchment paper. Butter and flour the paper. In a medium bowl, whisk the cake flour with the baking powder and salt. In a small bowl, whisk the coconut milk with the vanilla and coconut extracts.
                                                                  • In a bowl, using a handheld electric mixer, beat the butter with 1/2 cup of the granulated sugar until fluffy. Add the egg yolks one at a time, beating well between additions. With the machine at low speed, add the dry ingredients in 4 batches, alternating with the coconut-milk mixture.
                                                                  • In a large bowl, using clean beaters, beat the egg whites until soft peaks form. With the machine on, gradually beat in the remaining 1/2 cup of granulated sugar until the egg whites are thick and glossy. Scrape the beaten whites into the cake batter and fold until just combined.
                                                                  • Scrape the batter into the prepared pan and bake for 1 hour and 35 minutes, until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. Transfer the cake to a rack and let cool to room temperature.
                                                                  • MEANWHILE, MAKE THE SAFFRON CREAM: In a medium saucepan, combine the milk, coconut milk and saffron and bring to a simmer over moderate heat. In a medium bowl, whisk the sugar, cornstarch and salt. Whisk in the egg yolks until smooth. Gradually whisk in half of the hot saffron milk. Scrape the mixture into the saucepan and cook over moderate heat, whisking, until the saffron cream is thickened and just comes to a simmer, 4 minutes. Transfer the cream to a heatproof bowl and stir in the butter. Press a piece of plastic wrap directly onto the surface of the cream and refrigerate.
                                                                  • MAKE THE FROSTING: In a medium bowl, using a handheld electric mixer, beat the cream cheese with the butter until smooth. Add the confectioners' sugar and beat well. Refrigerate until chilled but still spreadable, about 10 minutes.
                                                                  • Unmold the cake and discard the wax paper. Using a large serrated knife, slice the cake in half crosswise to create two 9-by-6 1/2-inch layers. Transfer one layer to a platter and spread the saffron cream on top. Cover with the second cake layer, flat side up. Using an offset spatula, spread the cream cheese frosting all over the top and side of the cake. Press the coconut onto the side of the cake and sprinkle the rest of the coconut on the top. Serve right away or lightly chilled.
                                                                  Yields: 19-by-13-inch cake
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Lush vanilla- and rosemary-scented plums marry beautifully with succulent pork tenderloin.

                                                                  Ingredients
                                                                  • Yes No 1 lb red plums, pitted
                                                                  • Yes No 2 sprig rosemary
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 10 black peppercorn
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • To roast plums: Preheat oven to 400°F. Place plums and 2 rosemary sprigs in an 8-inch-square baking dish. Whisk water, vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Sprinkle with the remaining 2 tablespoons sugar.
                                                                  • Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes. Discard the rosemary and the vanilla bean. Transfer the plums to a serving platter and cover with foil. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high; cook until reduced to 1/2 cup, 6 to 8 minutes. Pour the sauce over the plums; keep warm.
                                                                  • To prepare pork: Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with pepper and salt. Add to the skillet and brown on all sides, 5 to 8 minutes.
                                                                  • Transfer the pan to the oven; bake at 400° until an instant-read thermometer registers 155° and the pork has just a hint of pink in the center, 10 to 15 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. (The internal temperature will increase to 160° during resting.) Cut the pork into thin slices and serve with the roasted plums.
                                                                  • Substitution Tip: You can use 1/4 teaspoon vanilla extract instead of the vanilla bean.
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1 coarse cup sugar, granulated
                                                                  • In a medium bowl, whisk the flour with the baking soda, ginger, cinnamon, salt, allspice and white pepper. In a large bowl, using an electric mixer, beat the butter until creamy. Add the granulated sugar and the light brown sugar and beat at medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and honey. Beat in the dry ingredients at low speed until combined. Transfer the dough to a sheet of plastic wrap, flatten into a disk and refrigerate until firm, about 30 minutes.
                                                                  • Preheat the oven to 350°. Line 3 baking sheets with parchment paper. Spread the turbinado sugar on a plate. Roll the dough into 1-inch balls and roll generously in the turbinado sugar. Transfer to the baking sheets, about 1 1/2 inches apart. Using a flat-bottomed glass, press each cookie to a 1 1/2-inch round. Working with one baking sheet at a time, bake the cookies for 15 to 16 minutes, until they are deeply golden and the tops are cracked. Cool the baking sheets on wire racks.
                                                                  Yields: 12cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash; cumin, coriander, ginger, and cayenne add vibrant flavors.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 2 lb butternut squash
                                                                  • Yes No 4 golden apples
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup vegetable stock
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No sour cream
                                                                  • Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
                                                                  • Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
                                                                  • Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1/2 tsp pimentón de la vera
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/3 cup distilled white vinegar
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No two 8 oz tomato sauce
                                                                  • Yes No salt and pepper
                                                                  • In a saucepan, heat the oil. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add the brown sugar, paprika, allspice and cloves and cook, stirring occasionally, until the sugar melts. Add the vinegar and tomato paste and cook over moderate heat until thick, about 3 minutes. Stir in the tomato sauce and simmer over moderate heat, stirring occasionally, until very thick, 15 to 20 minutes.
                                                                  • Transfer the ketchup to a blender or food processor and puree until smooth. Season with salt and pepper.
                                                                  Cuisine:YesNola vera
                                                                  Yields: 1 ¼cups
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree

                                                                  Blini, baby pancakes, are usually made with buckwheat, but here we use cornmeal for texture and flavor. Born in Russia, blini are the perfect vehicle for caviar. Sturgeon are endangered in the Caspian Sea, so we prefer domestic caviar; Tsar Nicoulai is our favorite.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup cornmeal
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 cup crème fraiche
                                                                  • Yes No 1/2 cup salmon caviar
                                                                  • Yes No 1/4 cup osetra caviar
                                                                  • Yes No 1 chives
                                                                  • Yes No 30 small fresh chervil leaves
                                                                  • Heat oven to 250°F.
                                                                  • In a medium bowl, combine cornmeal, flour, baking soda, and salt and stir well to mix. Add egg and milk, and mix until smooth.
                                                                  • Heat a heavy griddle or frying pan over medium heat until hot, then brush with oil. Using a spoon and working in small batches, drop tablespoons of batter into the pan. When bubbles form evenly on the top of the blini, turn (just once) and cook until golden.
                                                                  • Transfer the first batch of cooked blini to a heatproof plate lined with paper towels and keep warm, covered, in the oven. Repeat with remaining batter.
                                                                  • To serve, top each warm blini with 1 tablespoon crème fraîche, 1 teaspoon salmon caviar, 1/2 teaspoon osetra caviar, a pinch of chives, and a chervil leaf. Serve immediately.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 30blini
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Chris Ainsworth makes all kinds of seasonal dessert flatbreads at his restaurant, but his s'mores version is a year-round favorite. While baking the flatbreads in the oven is easier, they're also delicious grilled; just be sure to set the dough away from direct heat so the bottom doesn't burn before the toppings melt.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup crumbled graham cracker
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 lb pizza dough
                                                                  • Yes No vegetable oil
                                                                  • Yes No two 3 oz bars semisweet chocolate
                                                                  • Yes No 1 mini cup miniature marshmallow
                                                                  • Yes No powdered sugar
                                                                  • Set a pizza stone on the bottom of the oven and set a rack on the top shelf. Preheat the oven to 500° and heat the stone for at least 45 minutes. In a food processor, combine the crumbled graham crackers with the brown and granulated sugars and the butter, vanilla and salt. Process the mixture to fine crumbs.
                                                                  • On a lightly floured work surface, roll out each piece of pizza dough to a 12-inch round. Transfer 1 round of dough to a lightly floured pizza peel. Very lightly drizzle the round with vegetable oil and gently rub the oil over the dough.
                                                                  • Slide the dough onto the hot stone and bake for about 2 minutes, until it starts to brown on the bottom and puff on top. Using 2 large spatulas, remove the pizza crust and sprinkle it with half of the graham cracker crumbs, half of the chocolate and half of the marshmallows. Return the pizza to the stone and bake for 1 minu