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                                                                  Serve these meatballs with dipping sauce for your next special occasion.

                                                                  Ingredients
                                                                  • Yes No 1 cup ground pork
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 clove scallion
                                                                  • Yes No 2 tbsp garlic
                                                                  • Yes No 1 dash parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 canola oil
                                                                  • Yes No 2 tbsp cranberry sauce
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 25 whole orange zest
                                                                  • Yes No bamboo or wooden skewer
                                                                  • *Combine ground pork or chicken, bread crumbs, mayonnaise, green onions, garlic, parsley, salt and pepper in a large bowl. Mix well. Form mixture into 1 inch balls.
                                                                  • *Heat canola oil in large frying pan, over medium heat. Cook chicken balls until lightly browned and cooked through, and juices run clear. Set aside.
                                                                  • *Meanwhile, in medium saucepan, combine cranberry sauce, honey, soy sauce, sesame seeds, canola oil and orange zest. Cook over low heat, whisking occasionally, until hot and thickened slightly about 20 minutes.
                                                                  • *Thread 2 meatballs onto each skewer and place on serving tray. Pour cranberry dipping sauce into small bowl. Serve with chicken balls.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Beer-Braised Beef
                                                                   8 h 11 m

                                                                  An oval 3- to 3 1/2-quart slow cooker works best for this recipe because of the shape of the meat. If you don't own an oval slow cooker, cut the meat in half to fit the one you have. Spoon this fork-tender, saucy beef over mashed potatoes.

                                                                  Ingredients
                                                                  • Yes No 1 cup refrigerated prechopped onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb boneless top round steak
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/2 cup light beer
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1/4 tsp salt
                                                                  • Place onion in a 3- to 3 1/2-quart electric slow cooker coated with cooking spray.
                                                                  • Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add steak; cook 3 minutes on each side or until browned. Place steak over onion in cooker; pour tomatoes and beer over steak. Cover and cook on LOW for 8 hours or until steak is very tender.
                                                                  • Shred steak with 2 forks in slow cooker; stir in molasses and salt. Let steak stand 10 minutes before serving.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 8 hours 7 minutes
                                                                  • Total Time: 8 hours 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  ). But we added some grainy mustard and caramelized shallots just to make things more interesting.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 3 medium yukon gold potato
                                                                  • Yes No 1 shallot
                                                                  • Yes No 3 thick cut slice bacon
                                                                  • Yes No 10 1/2 lb medium brussels sprout

                                                                  This simple but impressive-looking dessert can be made up to an hour before serving.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 1/2 tbsp all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 1 piece vanilla bean pod
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup sliced peach
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Preheat oven to 450°.
                                                                  • Fit the dough into a 9-inch round removable-bottom tart pan, and pierce dough with a fork; bake at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack.
                                                                  • Place 1/4 cup sugar, flour, and salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.
                                                                  • Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan. Cook 2 minutes or until thick and bubbly, stirring constantly. Spoon custard into a small bowl. Place bowl in a larger bowl filled with ice. Cool 20 minutes or until thoroughly chilled, stirring occasionally. Discard vanilla bean.
                                                                  • Spread chilled custard into bottom of prepared crust. Arrange the peach slices spoke-like on top of chilled custard. Sprinkle 1/3 cup sugar evenly over peach slices. Holding a kitchen blow torch about 2 inches from the top of peach slices, heat the sugar, moving the torch back and forth, until the sugar is melted and caramelized (about 3 minutes).
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  See, kids do love spinach! One reader's family missed their favorite restaurant appetizer so much that she was inspired to make this cheesy spinach roll. Spread spinach, ricotta, Parmesan, and garlic onto refrigerated pizza crust dough, roll, bake, and serve with warm marinara. Yum! Prep and Cook Time: about 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz, 12 inch refrigerated pizza crust dough
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 1 8 oz, 1 cup carton ricotta cheese
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 8 oz, 1 cup marinara sauce
                                                                  • On a 12- by 15-inch baking sheet, unroll pizza crust dough.
                                                                  • Squeeze excess moisture from spinach. Mix spinach, ricotta cheese, parmesan cheese, nutmeg, and garlic.
                                                                  • Spread mixture evenly over dough.
                                                                  • Starting at a long edge of dough, roll to enclose filling. Set the loaf, seam down, on baking sheet. Brush loaf top with olive oil.
                                                                  • Bake in a 425° oven until well browned, 12 to 15 minutes. Meanwhile, stir marinara sauce in a 1- to 1 1/2-quart pan over medium heat until hot; or heat in a microwave-safe bowl in a microwave oven at full power (100%) until hot.
                                                                  • Slice loaf diagonally, making 10 equal portions. Offer 1 slice as an appetizer serving, or 2 slices as a main-dish sandwich. Spoon marinara sauce over slices to taste.
                                                                  • Note: Nutritional analysis is per slice.
                                                                  Cuisine:YesNoidaho
                                                                  Yields: 10appetizer servings, or 5 sandwich servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve

                                                                  Everyone will enjoy this moist yellow cake recipe made from scratch. Be sure to check at the bottom for more great cake recipes.

                                                                  Ingredients
                                                                  • Yes No 2 cup cake flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 3/4 cup milk
                                                                  • Preheat oven to 350°F. Grease and flour 2 9-inch cake pans. In bowl, combine flour, baking powder, and salt with a wire whisk. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans. Bake Yellow Cake Recipe for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting. For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes. More Great Cake Recipes: Basic White Cake Chocolate Fudge Cake German Chocolate Cake Cake Gallery
                                                                  Cuisine:YesNogerman
                                                                  Yields: 29-inch cake rounds
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  Citrus-Glazed Ham
                                                                   2 h 40 m

                                                                  Prep: 10 min.; Bake: 2 hrs., 30 min.; Stand: 15 min.

                                                                  Ingredients
                                                                  • Yes No 1 6 to 7 lb fully cooked bone-in ham
                                                                  • Yes No 30 whole cloves, whole
                                                                  • Yes No 1 10 oz orange juice flavored soft drink
                                                                  • Yes No 1 1/4 cup marmalade
                                                                  • Yes No 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No slice garnishes, apple slices, orange slices, orange rind, salad greens
                                                                  • Remove skin from ham, and trim fat to 1/4-inch thickness. Make 1/4-inch-deep cuts in a diamond pattern, and insert cloves at 1-inch intervals. Place ham in an aluminum foil-lined 13- x 9-inch pan.
                                                                  • Stir together soft drink and next 3 ingredients until smooth. Pour mixture evenly over ham.
                                                                  • Bake at 350° on lower oven rack 2 hours and 30 minutes, basting with pan juices every 20 minutes. Remove ham; let stand 15 minutes before serving. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Orangina Sparkling Citrus Beverage.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 13servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 2 hours 30 minutes
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond

                                                                  Several Italian regions lay claim to the origins of the Spritz. In fact, the proportions and the ingredients differ vastly from area to area. While Venetians might use Aperol and Prosecco, Paduans might mix still white wine with Campari. We like this version with Aperol and sparkling wine. Whether you use still or sparkling wine, or your bitter apéritif is Aperol, Campari, or Cynar, top it with soda water and you’ve got a Spritz.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz aperol
                                                                  • Yes No 3 oz sparkling wine
                                                                  • Yes No club soda
                                                                  • Yes No 1 lemon
                                                                  • Fill a champagne flute with Aperol. Add Prosecco and top with a splash of soda water. Garnish with a lemon or orange slice and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Every Southern lady has a recipe in her arsenal that's guaranteed to please. It's nothing fancy, easy to put together, yet it always wows a crowd. This chicken and wild rice salad is my go-to dish. Before that it was my mother's, passed along to her by her best friend.

                                                                  Ingredients
                                                                  • Yes No 1 6 oz wild rice
                                                                  • Yes No 3 cup cooked and shredded chicken
                                                                  • Yes No 1 cup green grape
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 1/2 cup light mayonnaise
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  Cuisine:YesNosouthern
                                                                    Equipment:
                                                                  • Yes No
                                                                    uncle ben
                                                                    Brands:
                                                                  • Yes No
                                                                    Uncle Ben's

                                                                  That muffin pan is not just for cupcakes. Make these mini deep-dish pizzas using homemade or store-bought dough and your favorite toppings.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/2 lb pizza dough
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 4 oz cup shredded mozzarella cheese
                                                                  • Yes No 1 large tomato
                                                                  • Yes No topping
                                                                  • Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
                                                                  • Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  A common street food in Lebanon, manaeesh are flatbreads spread with various fillings, then folded over for easy eating. This recipe is based on one in Barbara Abdeni Massaad's Man'oushé: Inside the Street Corner Lebanese Bakery (Alarm, 2005), and first appeared in our April 2011 special Sandwich Issue with author Annia Ciezadlo's article Survival Food.

                                                                  Ingredients
                                                                  • Yes No 3 ½ cup flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Make the dough: Whisk flour, sugar, and salt in a large bowl; set aside. Stir together yeast and 1¼ cups water heated to 115° in a small bowl, and let sit until foamy, about 10 minutes. Add yeast mixture to flour, along with oil, and stir until a dough forms. Transfer to a floured work surface and knead until smooth, 6–8 minutes. Transfer to a lightly floured bowl and cover with plastic wrap; let sit until doubled in size, about 2 hours. Punch down dough and divide into fourths; knead each into a ball. Place balls on a floured, parchment paper-lined baking sheet and cover with plastic wrap; let sit for 30 minutes.
                                                                  • Stir together za'atar and oil in a small bowl until smooth; set aside. Heat a 12″ cast-iron skillet over medium-high heat. Working with 1 ball of dough at a time, transfer to a work surface and roll into a 10″ circle; brush with oil and add to skillet, oiled side down, and brush top with oil. Cook, turning once, until browned and cooked through, 2–3 minutes. Spread za'atar mixture evenly over each circle, top with onion and tomato, and season with salt and pepper. Top each with turnips and mint leaves, and roll up or fold in half to serve.
                                                                  Cuisine:YesNolebanese
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If you can't find mache (lamb's lettuce), you can substitute endive leaves. This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."

                                                                  Ingredients
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No pinch black pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 6 cup baby arugula
                                                                  • Yes No 1 head radicchio
                                                                  • Yes No 2 cup endives, leaves
                                                                  • Yes No 1 cup grape tomato
                                                                  • Whisk lemon juice, salt, and pepper in a small bowl. Gradually add oil, whisking constantly until emulsified.
                                                                  • To serve, toss arugula, radicchio, mache, and tomatoes in a large, chilled bowl with just enough dressing to lightly coat.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat

                                                                  This wonderful holiday recipe for candied ginger shortbread wedges can be found in Season's Eatings.

                                                                  Ingredients
                                                                  • Yes No 1 basic shortbread
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 3/4 cup chopped crystallized ginger
                                                                  • Yes No 1 tbsp sanding sugar
                                                                  • Prepare basic shortbread, sifting ground ginger and white pepper with the flour and salt. Add 1/2 cup crystallized ginger to creamed butter mixture before adding flour mixture. At the end of step 2, sprinkle with 1/4 cup chopped crystallized ginger and sanding sugar. Bake until firm and just starting to color, 30 to 40 minutes. Cool completely before cutting into wedges. Cookies will keep, in an airtight container, at room temperature for 1 week.
                                                                  Yields: 9wedges
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake

                                                                  Instead of pimiento cheese for your party sandwiches, try this filling of creamy goat cheese and crunchy pecans. These sandwiches are great with wine for a fun night with the girls.

                                                                  Ingredients
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 14 slice bread
                                                                  • Yes No 1/3 cup red pepper jelly
                                                                  • Stir together goat cheese, cream cheese, pecans, and parsley. Spread on 7 bread slices. Spread 7 more bread slices with red pepper jelly; top with cheese-covered bread slices. Remove crusts; cut into desired shapes.
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover

                                                                  For a sweet treat, try these Praline Pecans. Be sure to use a heavy saucepan, and work quickly when spooning the pecan mixture onto the wax paper. Prep: 5 min., Cook: 15 min., Stand: 20 min. This recipe goes with Praline-Pecan Cakes

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tbsp corn syrup
                                                                  • Yes No 5 cup pecan halves
                                                                  • Stir together first 5 ingredients in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 7 to 8 minutes or until a candy thermometer registers 234°.
                                                                  • Remove from heat, and vigorously stir in pecans. Spoon pecan mixture onto wax paper, spreading in an even layer. Let stand 20 minutes or until firm. Break praline-coated pecans apart into pieces. Store in an airtight container at room temperature up to 1 week. Freeze in an airtight container or zip-top plastic freezer bag up to 1 month.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If you like your Belgium Waffles light and crispy, this is the recipe for you.

                                                                  Ingredients
                                                                  • Yes No 2 eggs yolks
                                                                  • Yes No 1/3 cup oil
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 egg white
                                                                  • Preheat waffle maker. Put all ingredients, except egg whites, in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve Light and Crispy Belgium Waffles while hot with your favorite topping or homemade syrup.
                                                                  Cuisine:YesNobelgian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve

                                                                  These are good as a snack or dropped into a mug of hot chocolate. The mixture for the marshmallows becomes quite thick and requires substantial beating time, so you'll want to use a heavy-duty stand mixer instead of a handheld mixer. Using a stand mixer also makes it safer (and easier) to gradually add the hot gelatin mixture to the beaten egg whites. Use a dough scraper to cut the marshmallows into squares with a quick vertical motion (avoid dragging it as you cut the marshmallows). If the dough scraper sticks to the marshmallows, dust it with powdered sugar.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sweetened flaked coconut
                                                                  • Yes No 2 1/2 2 tbsp, 1 1/4 teaspoons unflavored gelatin
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2/3 cup light colored corn syrup
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2/3 cup powdered sugar
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Line a 13 x 9-inch baking pan with heavy-duty plastic wrap, allowing plastic wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray. Spread coconut in an even layer in bottom of pan; set aside.
                                                                  • Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.
                                                                  • Combine remaining 1/4 cup of water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260° (about 15 minutes). Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).
                                                                  • While sugar mixture cooks, beat the vanilla, salt, and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 minutes). Gently spread marshmallow mixture over coconut in prepared pan. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture. Chill 8 hours or until firm.
                                                                  • Sprinkle powdered sugar and cornstarch over a cutting board. Remove top sheet of plastic wrap. Invert marshmallow mixture over powdered sugar mixture. Using a dough scraper, cut mixture into about 1-inch squares. Store between sheets of wax or parchment paper in an airtight container.
                                                                  Yields: 12(serving size: 3 marshmallows)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Try different fruits and syrups or glazes--raspberries with chocolate sauce, for instance, or apricots with blueberry preserves, heated just until they're liquefied. Use fruits that aren't too juicy, or else the crust will be soggy. Prep and Cook Time: about 45 minutes, plus at least 2 hours chilling time. Notes: When making the caramel, it helps to use a regular stainless steel or other light-colored saucepan; the paler background lets you see the true color of the caramel as it darkens. The sauce may be made up to a week ahead and kept chilled, covered in plastic wrap. Leftovers are great on ice cream.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Yes No 1/2 lb puff pastry dough
                                                                  • Yes No 4 firm ripe bananas
                                                                  • Yes No 2 tbsp egg
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Preheat oven to 375°. Put sugar with 1/4 cup water in a small, deep, heavy saucepan and, without stirring, bring to a boil over medium-high heat. Using a pastry brush dipped in water, brush down sides of pan to dissolve any sugar granules. When sugar has dissolved and begins to darken, 6 to 8 minutes, tilt and swirl it to cook evenly. Cook, swirling pan occasionally, until sugar is a deep reddish brown, about 2 minutes more. Remove from heat and whisk in about 1 tbsp. of cream (sauce will foam up). Slowly whisk in the rest. Whisk in rum, let cool to room temperature, and chill at least 2 hours to thicken.
                                                                  • Meanwhile, on a floured work surface and with a floured rolling pin, roll pastry sheet out to a 10- by 14-in. rectangle. Cut pastry in half to form two 10- by 7-in. rectangles and place halves on a large, rimless baking sheet. Lightly prick pastry halves with a fork, leaving a 1/2-in.-wide border.
                                                                  • Peel bananas, cut into 1/4-in.-thick slices, and arrange on pastry. Brush borders with egg wash and sprinkle tarts all over with brown sugar.
                                                                  • Bake tarts on bottom rack of oven 15 to 17 minutes, or until crusts are medium golden brown (lift edges of tarts to check doneness of undersides). Let cool slightly and drizzle generously with caramel sauce. Serve tarts warm or cool, each cut into 4 to 6 pieces.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 210- by 7-in. tarts; 8 to 12 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 8 oz bittersweet chocolate
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup cake flour
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 8 oz cup mascarpone cheese
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 cup kirsch sour cherries
                                                                  • Preheat the oven to 375°. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter; let cool.
                                                                  • In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks and sugar on high speed until pale and fluffy, about 4 minutes. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.
                                                                  • Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 minutes.
                                                                  • In a bowl, beat the cream with the vanilla seeds, brown sugar and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.
                                                                  • Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend

                                                                  Like many traditional Emirati desserts, this luscious pumpkin porridge (in Arabic it's a halvah, or sweet food) straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.

                                                                  Ingredients
                                                                  • Yes No 2 lb acorn squash
                                                                  • Yes No 3 1/2 cup milk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/2 cup almond flour
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 1 tsp rose water
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 cup powdered milk
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 2 tbsp ghee
                                                                  • Working in 2 batches, place squash and milk in a blender and puree until smooth; transfer to a 6-qt. Dutch oven over medium-high heat and bring to a boil. Cook, stirring often, for 15 minutes; reduce heat to medium, and cook, stirring often, until reduced and thickened to the consistency of loose peanut butter, about 1 hour. Add both sugars, almond flour, butter, rose water, cardamom, and salt, and cook, stirring often, until smooth, about 5 minutes more.
                                                                  • Remove pot from heat and stir in powdered milk; using a handheld blender or a food processor, puree halvah mixture until no lumps remain. Stir in 3/4 cup chopped almonds and 6 tbsp. each raisins and golden raisins. Transfer halvah to a serving platter or bowl and sprinkle remaining almonds and raisins over top; drizzle with ghee and serve immediately.
                                                                  Cuisine:YesNoarabic
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • 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
                                                                    sprinkle

                                                                  In Palermo there?s a night market called Il Borgo, where all the locals gather to eat at little stalls selling things like chickpea fritters, boiled baby octopus, and some stuff that you wouldn?t want to eat, like gizzards, spleen, and other dirty wobbly things! A lot of the veg stalls have massive cauldrons of boiled potatoes and artichokes to serve to their customers ? I guess you could say this is the original fast food ? and they taste absolutely brilliant. Some of the stalls also make a version of this salad, which is delicious. They tend to dress it and have it hanging around for quite some time so it becomes a bit sloppy and past its best, but the principle of the salad is fantastic and all the locals absolutely adore it. In Sicily you can get these terrific Cedro lemons which are mainly pith and they are amazing in salads ? but you may not be able to get hold of them. In this case I wouldn?t recommend you use normal lemons as the flavor is quite different.

                                                                  Ingredients
                                                                  • Yes No 1 lb
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 3 handfuls of mixed crunchy salad leaves
                                                                  • Yes No e.g• radicchio, arugula, romaine
                                                                  • Yes No a of fresh mint leaves, picked
                                                                  • Yes No 1 bulb of fennel, and, herby tops
                                                                  • Yes No 1/2 a cedro lemon
                                                                  • Yes No 1 blood orange
                                                                  • Yes No 3 tbsp 3 tablespoons good quality white wine
                                                                  • Yes No herb vinegar
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a pinch a good pinch of dried oregano
                                                                  • Yes No 2 tbsp 2 tablespoons capers
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • In Palermo there’s a night market called Il Borgo, where all the locals gather to eat at little stalls selling things like chickpea fritters, boiled baby octopus, and some stuff that you wouldn’t want to eat, like gizzards, spleen, and other dirty wobbly things! A lot of the veg stalls have massive cauldrons of boiled potatoes and artichokes to serve to their customers – I guess you could say this is the original fast food – and they taste absolutely brilliant. Some of the stalls also make a version of this salad, which is delicious. They tend to dress it and have it hanging around for quite some time so it becomes a bit sloppy and past its best, but the principle of the salad is fantastic and all the locals absolutely adore it. In Sicily you can get these terrific Cedro lemons which are mainly pith and they are amazing in salads – but you may not be able to get hold of them. In this case I wouldn’t recommend you use normal lemons as the flavor is quite different.The way potatoes are cooked in Sicily is very long and very slow, on a low simmer with plenty of salt in the water. This is a fantastic method of making normal potatoes soft and floury, but in the case of new potatoes it would be a crime. So add them to fast-boiling salted water, as this will help retain a lot of their flavor, and cook them till nice and tender. The softer you can get them while still holding their shape, the better. While the potatoes are cooking, wash all your salad leaves and put them into a nice big bowl with the mint and fennel. If using a Cedro lemon, add the slices to the salad at this point.For the dressing, mix the orange juice and vinegar in a glass jar or bowl with about twice as much extra virgin olive oil. Add the oregano and capers and season to taste with salt and pepper. Give it a good mix and have a taste. Don’t forget that you want the flavor to be a little over the top, so that by the time you’ve dressed the salad with it and it has mixed with all the other flavors it’s perfect because it’s become more subtle. Drain the potatoes when cooked, and allow them to steam in a colander for 5 minutes. Throw them into the salad while still warm and toss together well. Absolutely fantastic – great with a plate of grilled fish or as a lunchie salad on its own.
                                                                    Steps:
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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
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    grill

                                                                  Kids will love to assemble their own parfaits.

                                                                  Ingredients
                                                                  • Yes No 2 cup vanilla fat free yogurt
                                                                  • Yes No 2 cup blueberry
                                                                  • Yes No 1 cup maple pecan granola
                                                                  • Spoon 1/4 cup yogurt into each of 4 parfait glasses; top each serving with 1/4 cup blueberries. Top each serving with 1/4 cup Maple-Pecan Granola, 1/4 cup yogurt, and 1/4 cup blueberries.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 1 parfait, including 1/4 cup maple-pecan granola)
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Chutney is a spicy fruit condiment that's widely used in Indian-style recipes. Here, the tomato chutney is served over chicken spiced with coriander, curry powder, and cumin. A serving of this dish provides about one-tenth of your daily potassium needs. Serve with broccoli and whole wheat pitas.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 1 tsp minced serrano chili pepper
                                                                  • Yes No 1/4 tsp minced ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup coarsely chopped tomato
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp mustard seed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp curry powder
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.
                                                                  • Prepare grill.
                                                                  • To prepare chicken, heat 2 teaspoons oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush mixture evenly on both sides of chicken; sprinkle evenly with 1/2 teaspoon salt.
                                                                  • Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done. Serve chutney over chicken.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings (serving size: 1 chicken breast half and about 2 1/2 tablespoons chutney)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 cup flaked coconut
                                                                  • Yes No 1 cup mandarin orange
                                                                  • Yes No 1.5 cup miniature marshmallow
                                                                  • Yes No 1 cup pineapple chunks in juice (canned)
                                                                  • Yes No 1 banana
                                                                  • Yes No 1 cup sliced white grapes
                                                                  • Mix all ingredients together and chill several hours or overnight. Add banana just before serving. Yield 6 to 8 servings.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Sang Yoon has been going to what he calls Los Angeles's "real" Chinatown—the Chinatown in Monterey Park, California—every week for the past five years. Those visits inspired these Sichuan peppercorn-coated shrimp; stir-frying them with two kinds of chiles gives them all kinds of heat.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp szechuan peppercorn
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 3 scallion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 jalapeño chili pepper
                                                                  • Yes No 1 small ancho chile, and very
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No chile sesame oil
                                                                  • In a small skillet, toast the peppercorns over moderate heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder. Put the shrimp in a bowl, toss with 1 teaspoon of the ground peppercorns and season with salt.
                                                                  • In a medium skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and stir-fry over moderate heat until almost cooked through, 4 minutes. Transfer to a plate.
                                                                  • Heat the remaining 3 tablespoons of vegetable oil in the skillet. Add the chopped scallions, garlic, jalapeños and chile and cook over moderate heat, stirring, until the scallions and garlic are softened, 5 minutes. Add the remaining 1/2 teaspoon of ground peppercorns and cook, stirring, for 1 minute. Add the shrimp and lime juice and stir until the shrimp are just cooked through, 1 minute. Season with salt and transfer to a bowl. Garnish with the sliced scallion, drizzle with the chile oil and serve.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • 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
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                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 oz elbow macaroni
                                                                  • Yes No 1 cup chopped broccoli
                                                                  • Yes No 1 cup diced yellow squash
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1 small purple onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 7 oz roasted red bell peppers
                                                                  • Yes No 1 16 oz ricotta cheese
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 plum tomato
                                                                  • Yes No 1/3 cup italian style bread crumb
                                                                  • Yes No 1/2 2 oz cup shredded pecorino romano cheese
                                                                  • Cook macaroni in a Dutch oven according to package directions; drain and set aside.
                                                                  • Sauté broccoli and next 4 ingredients in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender. Remove from heat; add macaroni, bell pepper, and next 5 ingredients, stirring until blended. Stir in beaten eggs.
                                                                  • Pour mixture into a lightly greased 13- x 9-inch baking dish. Top with tomato slices; sprinkle with breadcrumbs and Romano cheese.
                                                                  • Bake, covered, at 350° for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  These simple gelled fruit desserts?based on a recipe in chef Marco Pierre White's The Mirabelle Cookbook (Random House, 1999)?are an elegant way to serve summer berries.

                                                                  Ingredients
                                                                  • Yes No 1 sparkling rosé
                                                                  • Yes No 2 tbsp unflavored powdered gelatin
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No canola oil
                                                                  • Yes No 40 8 oz raspberry
                                                                  • Yes No 2 small banana
                                                                  • Grease eight 4-oz. ramekins. Pour 1 1/2 tbsp. champagne mixture into each mold; chill 30 minutes. Put 5 raspberries into each mold; add enough champagne mixture to half-cover the berries. Chill until set, about 30 minutes. Arrange 4 banana slices, overlapping them slightly, in each mold. Add remaining champagne mixture; chill until completely set, at least 4 hours.
                                                                  • To serve, slide a knife along edge of each mold; set molds in a bowl of hot water for 5 seconds. Invert molds onto plates.
                                                                  • SERVES 8
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
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                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 3 tbsp coarsely chopped rosemary
                                                                  • Yes No 2 tbsp coarsely chopped sage
                                                                  • Yes No 2 tbsp finely grated orange zest
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 1 chili pepper, dried
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 7 lb turkey breast
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 oz pancetta
                                                                  • Yes No 1 cup black seedless grapes
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No farro, orange, and pine nut dressing
                                                                  • Stir 3 tablespoons oil, parsley, coarsely chopped rosemary, chopped sage, zest, fennel seeds, chile, and garlic in a bowl. Rub all over turkey, and season with salt and pepper. Place in a shallow, nonreactive baking pan; cover. Refrigerate at least 4 hours (or overnight).
                                                                  • Preheat oven to 375. Let turkey stand at room temperature 30 minutes. Put herb sprigs into pan. Roll up turkey. Cover evenly with pancetta, and tie with kitchen twine; return to pan. Drizzle with remaining tablespoon oil; season with pepper. Roast until an instant-read thermometer inserted into the thickest park of the turkey registers 160 degree, about 1 1/2 hours. Add grapes to pan if desired during last 20 minutes. Transfer turkey to a cutting board; let rest 20 minutes.
                                                                  • Transfer pan juices to a bowl, and reserve for Rich Roasted Potatoes. Heat pan on top of stove over medium heat. Add wine, and cook, stirring, until reduced by half. Stir in stock, and bring to a boil. Reduce heat, and simmer until slightly thickened. Stir in finely chopped rosemary, and season with salt and pepper.
                                                                  • Slice turkey; transfer to a platter. Serve with herbed pan sauce and dressing.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    twine

                                                                  This bee sting cake recipe or bienenstich is popular in German-speaking countries and Hungarians have borrowed it from their neighbors. The cake can be made with or without yeast and filled with pastry cream or whipped cream or a combination of the two as it is here. What is common among the varieties is the honey-butter-almond topping, which creates a crispy, crackly top. If you like honey, this is the cake for you -- it's in the batter, the topping and filling. Here's a larger picture of bee sting cake and a little history of the bee sting cake. Makes 10 to 12 servings of Bee Sting Cake - Bienenstich

                                                                  Ingredients
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/3 cup corn starch
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 1/2 tsp cream of tartar
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • For the Topping: In a medium saucepan, melt butter and honey. Bring to a boil, reduce heat and simmer 2 minutes. Add vanilla and almonds, remove from heat and set aside to cool. For the Cake: Heat oven to 375 degrees. Cut a parchment circle to fit the bottom of a 9-inch springform pan. Coat pan bottom and sides with cooking spray. Place parchment circle in bottom of pan. Combine 1 3/4 cups flour, baking powder and salt and set aside. In a large bowl or stand mixer, cream 4 ounces butter until fluffy, about 2 minutes. Gradually beat in 5 tablespoons sugar, about 3 minutes. Add 1/4 cup honey and beat 1 more minute. Blend in eggs, one at a time, beating after each. Add vanilla and half the flour mixture, and mix briefly. Scrape down sides of bowl. Add milk, then remaining flour, beating briefly after each addition. Scrape into prepared pan, spreading evenly. Sprinkle top with remaining 1 tablespoon flour, then pat top of cake smooth with your hand. Pour topping over batter, gently spreading evenly. Place pan on a baking sheet and bake 30-35 minutes or until toothpick tests clean. Do not overbake. Cool cake in pan completely on a wire rack. For the Filling: In the top of a double boiler over medium heat, combine cornstarch, milk and 1/4 cup sugar. Stir constantly until thickened, at least 3 minutes. Add in 1 beaten egg and keep stirring constantly for about 2 minutes until very thick. Remove from heat and stir in almond extract, if using. Chill in an ice-water bath, stirring occasionally. Place plastic wrap in direct contact with surface of pastry cream and refrigerate until cold, at least 1 hour. Whip the cream with the cream of tartar and confectioners' sugar until stiff. Add a dollop of cream to the pastry cream and stir to lighten the cream. Then fold in remaining whipped cream. Refrigerate while you prepare to assemble the cake. Run a knife around the edges of the cooled cake and remove the springform ring. Invert cake onto a plate. Peel off the parchment paper and invert again on a serving platter, so the almond side is showing. Cut cake in half horizontally and fill with pastry cream. Refrigerate until ready to serve.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Kwanzaa celebrations incorporate foods and dishes native to Africa. Hailing from Senegal, this mildly spicy, slightly sweet soup would be well complemented by a side of stewed collard greens or Swiss chard.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp peanut oil
                                                                  • Yes No 4 cup cubed butternut squash
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3/4 cup reduced fat creamy peanut butter
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Heat oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.
                                                                  Cuisine:YesNoafrican
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle

                                                                  Notes: As the host, Marty Bonvechio prepares the turkey. Since rosemary grows rampant in her garden, she uses it liberally in her cooking. The onions taste great in a next-day turkey soup.

                                                                  Ingredients
                                                                  • Yes No 1 14 to 23 lb turkey
                                                                  • Yes No 1 tbsp rosemary leaves, dried
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 2 5 oz lemon
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 3 tbsp chopped rosemary
                                                                  • Yes No 1 tbsp shredded lemon peel
                                                                  • Yes No 1 tsp coarse ground pepper
                                                                  • Yes No salt
                                                                  • Yes No gravy
                                                                  • Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in neck or body cavity) and save for classic gravy. Rinse turkey inside and out; pat dry.
                                                                  • Fill body cavity loosely with rosemary sprigs, garlic, onion, and lemons; if they don't all fit, tuck remaining into neck cavity. Fold skin flap under to hold in place. In a small bowl, mix olive oil, chopped rosemary, lemon peel, and pepper. Rub mixture all over turkey.
                                                                  • Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature.)
                                                                  • Roast in a 325° or 350° regular or convection oven until thermometer registers 160°. (See below for times and temperatures.)
                                                                  • Remove herbs and vegetables from cavities and save for other uses (see notes) or discard. Transfer turkey to a platter. Let stand in a warm place, uncovered, for 20 to 30 minutes, then carve. If thigh joints are still pink (common in an oven-roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 450° oven until no longer pink, 10 to 15 minutes, or put on a microwave-safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes.
                                                                  • Nutritional analysis per 1/4 pound boned cooked turkey with skin, based on percentages of white and dark meat in an average bird.
                                                                  • Oven-roasted turkey: temperatures and times:
                                                                  • For a 10-13 lb. turkey (weight with giblets): Bake in a 350° oven for 1 1/2-2 1/4 hr.
                                                                  • For a 14-23 lb. turkey (weight with giblets): Bake in a 325° oven for 2-3 hr.
                                                                  • For a 24-27 lb. turkey (weight with giblets): Bake in a 325° oven for 3-3 3/4 hr.
                                                                  • For a 28-30 lb turkey (weight with giblets): Bake in a 325° oven for 3 1/2-4 1/2 hr.
                                                                  • Times are for unstuffed birds. A stuffed bird may cook at the same rate as an unstuffed one; however, be prepared to allow 30 to 50 minutes longer.
                                                                  Yields: ¾pound uncooked turkey per person, or 1 pound if you want leftovers
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cook

                                                                  Don't worry if the buttercream looks curdled after all the butter has been added; it will become smooth again with continued beating.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 9 large egg white
                                                                  • Yes No 4 cup unsalted butter
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No inch gel paste food colors in pink and yellow
                                                                  • In a heatproof mixer bowl set over a pot of simmering water, whisk together sugar and egg whites until sugar is dissolved and mixture is very warm to the touch, about 5 minutes. Remove from heat. Beat on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.
                                                                  • With mixer on medium speed, add butter a few tablespoons at a time until completely combined. Add vanilla. Beat on low speed until smooth, about 5 minutes.
                                                                  • Measure out 2 cups vanilla buttercream; set aside. Add chocolate to remaining buttercream; mix on low until combined.
                                                                  • Divide reserved vanilla buttercream into thirds; tint one yellow and one pink. Add 1 to 2 tablespoons chocolate buttercream to the third to make a light brown for piping a contrasting border. Use immediately.
                                                                  Yields: 10cups (8 cups chocolate and 2 cups vanilla)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix

                                                                  Pâte à choux, which in French means “cabbage dough” because it looks like a cabbage when baked, is a versatile dough. It can be deep-fried into beignets or used to hold ice cream for profiteroles and pastry cream for éclairs. Heck, it can be filled with lobster salad for mini lobster rolls. The possibilities are endless. Here it stands alone, bedecked simply with sugar crystals. Special equipment: If you don’t have a stand mixer, you can stir the dough with a wooden spoon. It will take a little muscle, but it’s doable—after all, that’s how they did it in the old days. A pastry bag fitted with a 1/2-inch tip is useful here. If you don’t have one, you can spoon round dollops of dough onto the baking sheet. What to buy: Sucre perlé (pearl sugar) is coarse sugar crystals that hold their shape and crunch when baked. It can be purchased at the food market in some Ikea stores or online. Game plan: Have all your ingredients and equipment (saucepan, wooden spoon, stand mixer fitted with a paddle attachment) ready to go before you start. Once you begin making pâte à choux you cannot step away; the dough must be made from start to finish. This pastry was featured as part of our Parisian Sweets photo gallery.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 4 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 medium large eggs, a bowl
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/4 cup pearl sugar
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Coat two baking sheets with butter, dust each with flour, then flip and tap to remove any excess flour; set aside. Fit a pastry bag with a 1/2-inch round tip; set aside.
                                                                  • Place measured butter, milk, water, sugar, and salt in a medium saucepan and set over medium heat, stirring occasionally with a wooden spoon until the butter has melted. Increase heat to high, bring mixture to a rolling boil, then remove from heat. Add measured flour all at once and stir vigorously with a wooden spoon until a dough forms, about 30 seconds. Return the saucepan to medium heat and stir constantly to remove excess moisture and cook the raw flour, about 3 minutes. (A film should form on the bottom of the saucepan.)
                                                                  • Transfer the dough to a stand mixer fitted with a paddle attachment. Let sit, stirring the dough with the mixer on low speed for a few turns about every 30 seconds to release steam until the dough is slightly cooled, about 3 minutes.
                                                                  • Increase the mixer speed to medium low and add the eggs one at a time, making sure each egg is fully incorporated before adding the next. (The dough will separate each time you add an egg but will come back together.) Mix in the egg white. Transfer the dough to the pastry bag.
                                                                  • Pipe the dough into 1-1/4-inch round mounds (about the size of a ping-pong ball), lifting the bag as you form them and setting them 1 inch apart on one of the baking sheets (about 24 per sheet). Coat your finger with butter and dab each chouquette peak to smooth it out, then sprinkle the chouquettes with half of the pearl sugar. Bake 15 minutes without opening the oven door. Reduce the heat to 350°F and continue baking until the chouquettes are golden brown all over, about 10 minutes.
                                                                  • Place the baking sheet on a wire rack and immediately pierce each chouquette’s side with a paring knife to release steam. Let cool completely on the baking sheet.
                                                                  • Return the oven to 400°F and repeat steps 6 and 7 with the remaining dough, baking sheet, and pearl sugar. The chouquettes are best eaten warm but are also delicious several hours after baking. Once cool, they can be stored in an airtight container at room temperature or in the freezer. Before eating, thaw frozen chouquettes and reheat in a 300°F oven until crisp again, about 5 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 45dough puffs
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 4 thick slice rustic bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 4 small dried red chili pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup clam juice
                                                                  • Yes No 2 dozen littleneck clam
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 2 lb mussel
                                                                  • Yes No 3/4 lb sea scallop
                                                                  • Yes No 1/2 small cup basil
                                                                  • Yes No salt
                                                                  • Preheat the oven to 375°. On a baking sheet, toast the bread for 8 minutes, until golden. Brush the toasts with olive oil and rub them all over with the whole garlic clove. Put 1 toast in the bottom of each of 4 bowls.
                                                                  • In a deep skillet, heat the 1/4 cup of oil. Add the smashed garlic and the chiles and cook over moderate heat for 2 minutes. Add the wine and cook over moderately high heat for 2 minutes. Add the clam juice and bring to a boil. Add the clams and tomatoes, cover and cook for 2 minutes. Stir in the mussels and scallops, cover and cook over high heat until the clams and mussels open and the scallops are just cooked, 3 minutes. With a slotted spoon, transfer the seafood to the bowls. Boil the broth for 1 minute, until slightly reduced. Add the basil, season lightly with salt and pour the broth into the bowls. Drizzle with oil and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Wanneer elke week biefstuk eet, is dit een mooie manier om die extra lekker te maken. De combinatie van tijm, biefstuk en champignons met salsa verde is zo ontzettend goed, daar kan niets tegenop.

                                                                  Ingredients
                                                                  • Yes No voor 4 personen
                                                                  • Yes No 1x salsa verde recept
                                                                  • Yes No 1 grote bos verse limoentijm of tijm
                                                                  • Yes No 1 teentje knoflook
                                                                  • Yes No 1 ansjovisfilet
                                                                  • Yes No rasp van 1 citroen
                                                                  • Yes No 10 eetlepels vergine olijfolie
                                                                  • Yes No 225 gram 4 haas of kogelbiefstukken a 225 g
                                                                  • Yes No 4 plakjes mager rookspek
                                                                  • Yes No 8 middelgrote portobello of andere grote champignons
                                                                  • Yes No zeezout en vers gemalen zwarte peper
                                                                  • Wanneer elke week biefstuk eet, is dit een mooie manier om die extra lekker te maken. De combinatie van tijm, biefstuk en champignons met salsa verde is zo ontzettend goed, daar kan niets tegenop.Maak allereerst de salsa verde.Bind het bosje tijm bij de steeltjes vast, doe de blaadjes in een vijzel en sla er stevig met de stamper op. Hierdoor vallen de blaadjes eraf en houd je een soort miniatuurbezem over. Leg die opzij. Doe de knoflook, de ansjovisfilet en de citroenrasp in de vijzel. Wrijf alles tot pasta en roer de olijfolie erdoor.Je biefstuk moet ongeveer 2½ centimeter dik zijn. Wikkel een plakje spek om iedere biefstuk (daardoor krijg je een heerlijke smaak) en bind dit losjes vast met keukengaren. Trek de schil van de champignons, dit gaat heel snel en zo kan de marinade beter intrekken. Bestrijk de biefstuk en champignons met wat van de tijmolie, gebruik de rest voor het bakken.Probeer op je gevoel af te gaan bij het bakken van voedsel als biefstuk en heb begrip voor hitte, dikte en soort vlees. Chefs testen hun vlees op het uiterlijk en de weerstand die het geeft als erin geknepen wordt. Maak de grillpan of barbecue goed heet. Ik ga je geen specifieke bereidingstijden geven omdat jouw biefstuk dunner of dikker kan zijn dan de mijne. Voor medium of halfdoorbakken bak ik de mijne ruwweg 3 tot 4 minuten aan elke kant en laat ze enkele minuten rusten, afhankelijk van je smaak kun je het korter of langer doen.Bestrooi de biefstukken aan weerszijden met zout en peper en leg ze met de champignons in de pan. Keer ze iedere minuut en bestrijk ze met de tijmbezem met tijmolie. De champignons zijn na ongeveer 6 minuten klaar en moeten dan zacht zijn om aan te raken; door ze op deze manier te bakken worden ze niet te zacht en behouden ze hun lekkere vlezige smaak. Zodra het vlees naar wens is, verwijder je het touwtje. Je legt een biefstuk met 2 champignons op ieder voorverwarmd bord, laat alles 2 minuten staan en schept er een flinke lepel salsa verde op.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bind
                                                                  • Yes No
                                                                    barbecue

                                                                  "If I don't have good food at hand, I always eat the wrong thing," Quinn Hatfield says. That's why he keeps grilled meats in his fridge for sandwiches.

                                                                  Ingredients
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 tbsp minced rosemary
                                                                  • Yes No 1 1/2 tsp paprika
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No one 1 lb beef flank steak
                                                                  • Yes No black pepper
                                                                  • Yes No four thick whole grain bread
                                                                  • Yes No 2 tsp mayonnaise
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 cup packed baby arugula
                                                                  • On a work surface, sprinkle the minced garlic with salt and, using the flat side of a knife, mash the garlic to a smooth paste. In a small bowl, whisk the garlic paste with the rosemary, paprika and olive oil. Rub the marinade all over the steak and let stand at room temperature for 2 hours or refrigerate for up to 2 days.
                                                                  • Heat a grill pan. Season the flank steak with salt and pepper and grill over moderately high heat, turning once, until medium-rare, about 7 minutes. Transfer the steak to a board and let rest for 5 minutes. Thinly slice the steak across the grain.
                                                                  • Grill the bread until crisp and golden, about 2 minutes per side. Spread each slice with 1/2 teaspoon each of the mayonnaise and mustard. Arrange the steak on the bread and top with the pickled green tomatoes.
                                                                  • In a medium bowl, toss the arugula with the tomato pickling liquid and season with salt and pepper. Mound the arugula on the sandwiches and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup low fat vanilla yogurt
                                                                  • Yes No 1 cup fresh blueberries, frozen
                                                                  • Yes No 1 cup sliced fresh peach slices, frozen
                                                                  • Yes No 1 8 oz unsweetened pineapple chunks, and frozen
                                                                  • Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5cups
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 20 min., Bake: 45 min., Cool: 30 min.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup dark chocolate morsels
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 4 egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1/2 cup reduced fat whipped topping
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Preheat oven to 300°. Coat bottom and sides of an 8-inch springform pan with cooking spray.
                                                                  • Microwave chocolate morsels in a small microwave-safe bowl at MEDIUM (50% power) for 1 minute or until melted and smooth, stirring at 30-second intervals.
                                                                  • Beat butter and 1/2 cup granulated sugar at medium speed with an electric mixer until well blended (about 2 minutes). Add vanilla and egg; beat 1 minute. Add milk and, if desired, bourbon; beat 1 minute. (Mixture will look curdled.) Add melted chocolate, beating just until blended. Gradually add cocoa and flour, beating at low speed just until blended.
                                                                  • Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.
                                                                  • Bake at 300° for 45 minutes or until set. (A wooden pick inserted in center will come out with just a few crumbs on it.) Remove torte from oven; immediately run tip of a small knife around edge of torte. Let cool on wire rack 30 minutes. (Torte will rise to top of pan while baking but will sink while it cools.) Remove sides of springform pan.
                                                                  • Spoon whipped topping into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe dollops of whipped topping around base of torte. Sprinkle torte with powdered sugar and cocoa.
                                                                  • Note: For testing purposes only, we used Hershey's Special Dark Chocolate Chips.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    special dark
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Hershey
                                                                  • Yes No
                                                                    special dark

                                                                  This polenta lasagna is a great way to work extra vegetables into a weeknight meal, as it calls for chopped zucchini, mushrooms, onion, and red bell pepper. For more recipes like this, see our complete collection of lasagna recipes.

                                                                  Ingredients
                                                                  • Yes No 1 26 oz marinara sauce
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1 cup meatless fat free sausage
                                                                  • Yes No 1 cup chopped button mushroom
                                                                  • Yes No 1/2 cup chopped zucchini
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 16 oz polenta
                                                                  • Yes No 1/2 2 oz cup preshredded part skim mozzarella cheese
                                                                  • Preheat oven to 350°.
                                                                  • Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in sausage; cook 2 minutes. Add mushrooms, zucchini, and garlic; sauté 2 minutes or until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.
                                                                  • Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
                                                                  • Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    lightlife
                                                                    Brands:
                                                                  • Yes No
                                                                    LIGHTLIFE

                                                                  Pizza for breakfast may sound weird to anyone out of college, but this pizza has all the components of a classic breakfast: cheesy eggs with hot sauce, bacon, and “toast.” If making pizza dough first thing in the morning seems overwhelming, prepare it the night before and refrigerate it, or use a good-quality, fresh, store-bought dough. What to buy: Harissa is a fiery Tunisian spice paste that ranges in consistency from smooth to slightly chunky. It’s available in tubes and jars at many Middle Eastern and gourmet markets, or online. You can also make your own. This recipe was featured as part of our breakfast beer tasting.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 6 oz pancetta
                                                                  • Yes No 4 tbsp harissa
                                                                  • Yes No 2 cup shredded partially skim mozzarella
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 scallion
                                                                  • Place water in the bowl of a stand mixer fitted with a hook attachment, sprinkle yeast on top, and let rest until mixture is bubbling, about 10 minutes. Meanwhile, place flour, sugar, and salt in a medium bowl and whisk to combine.
                                                                  • When yeast mixture is ready, add flour mixture and 1 tablespoon of the olive oil and mix on low speed until flour is moistened and dough starts to come together, about 2 minutes. Increase speed to medium and mix until dough is smooth and stretches 3 to 4 inches without breaking, about 8 to 10 minutes. Meanwhile, coat a large bowl with oil.
                                                                  • Transfer dough to the oiled bowl, cover with a damp towel or plastic wrap, and set in a warm place until doubled in size, about 1 hour. (Alternatively, let the dough rise in the refrigerator, covered, for up to 2 days.)
                                                                  • Meanwhile, heat the oven to 450°F and arrange one rack in the middle and another rack in the lower third of the oven.
                                                                  • Place pancetta in a single layer on two baking sheets and bake one sheet on each rack, rotating the sheets halfway through the cooking time, until pancetta is browned and crispy, about 15 minutes. Remove pancetta to several sheets of paper towels and let drain briefly. When cooled, break into small pieces and place in a small bowl; set aside. Wash the baking sheets and return them to the oven (one on each rack) to heat, at least 10 minutes, while preparing the dough.
                                                                  • Once the dough has risen, punch it down and turn it out onto a lightly oiled surface. Divide it into four equal pieces and cover with plastic wrap. Shape two of the pieces into 7-inch rounds. Remove the hot baking sheet from the middle rack (leave the other one in the oven) and drizzle with olive oil. Carefully place the rounds side by side on the baking sheet, not touching each other. Evenly spread 1 tablespoon of the harissa on each round, then scatter a quarter of the cheese and a quarter of the reserved pancetta over each. Bake on the middle rack until the dough just starts to puff and is barely golden in a few spots, about 5 minutes.
                                                                  • Remove pizzas from the oven, carefully crack an egg into the center of each, and drizzle with about 1 to 2 teaspoons olive oil. Return the baking sheet to the middle rack and bake until pizza crusts are crisp and browned and egg whites are set, about 7 minutes. Remove from the oven and sprinkle each with a quarter of the scallions. Season with salt and pepper if desired. Serve immediately.
                                                                  • Repeat with remaining dough and toppings, using the second hot baking sheet and baking on the middle rack.
                                                                  Cuisine:YesNotunisian
                                                                  Yields: 4(7-inch) pizzas
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Adding a weight (such as a cutting board) while the tofu drains on paper towels presses liquid out of the tofu, which results in a crispier exterior when cooked on the grill pan. Buy water-packed tofu, not the silken variety.

                                                                  Ingredients
                                                                  • Yes No 1 12.3 oz water packed extrafirm light tofu
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 1/2 tsp rice vinegar
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/2 tsp chili garlic sauce
                                                                  • Yes No 1/4 tsp grated ginger
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 1/2 cup frozen green peas
                                                                  • Yes No 1/2 cup grated carrot
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Cut tofu in half crosswise; reserve one tofu half for another use. Cut tofu half lengthwise into 3 (3/4-inch-thick) slices; cut each slice in half diagonally. Arrange tofu pieces in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; place a cutting board on top of tofu, and let stand 15 minutes.
                                                                  • Combine orange juice, 1 1/2 teaspoons soy sauce, rice vinegar, honey, 1/4 teaspoon chili garlic sauce, and ginger in a shallow dish, stirring with a whisk. Remove cutting board and paper towels from tofu; sprinkle 1/8 teaspoon salt over tofu. Add the tofu slices to the orange juice mixture in dish, turning to coat. Cover and marinate at room temperature 30 minutes, turning tofu slices after 15 minutes.
                                                                  • Heat a grill pan over medium heat. Coat pan with cooking spray. Drain tofu; discard marinade. Add tofu to pan; cook 3 minutes or until lightly browned. Turn tofu over; cook 2 minutes. Set aside; keep warm.
                                                                  • Heat oil in a medium nonstick skillet over medium heat. Add peas, carrot, and onions; cook 2 minutes. Stir in the remaining 1 1/2 teaspoons soy sauce, remaining 1/4 teaspoon chili garlic sauce, and remaining 1/8 teaspoon salt. Add cooked rice; cook 2 minutes or until thoroughly heated. Stir in sesame seeds. Place 1 cup rice mixture on each of 2 plates, and arrange 3 tofu pieces on top of rice.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    lee kum kee
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Lee Kum Kee

                                                                  Prep: 15 min., Fry: 45 min., Stand: 15 min. You'll need about 3 to 4 gallons of oil to completely submerge your turkey. Make sure you don't overfill your turkey fryer.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tbsp salt free spicy seasoning
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1 whole frozen turkey
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No peanut oil
                                                                  • Stir together first 5 ingredients.
                                                                  • Remove giblets and neck from turkey, and, if desired, reserve for another use. Rinse turkey with cold water. Drain cavity well; pat dry. Rub turkey evenly with 2 Tbsp. vegetable oil. Loosen and lift skin from turkey breasts with fingers without totally detaching skin; spread one-fourth salt mixture evenly underneath. Carefully replace skin. Sprinkle additional one-fourth salt mixture inside cavity; rub into cavity. Sprinkle remaining salt mixture evenly on skin; rub into skin. Place turkey on fryer rod.
                                                                  • Pour peanut oil into a deep propane turkey fryer, pouring 10 to 12 inches below top of fryer. Heat to 300° over a medium-low flame according to manufacturer's instructions. Carefully lower turkey into hot oil with rod attachment.
                                                                  • Fry 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165°. (Keep oil temperature between 300° to 325°.) Remove turkey from oil; drain and let stand 15 minutes before slicing.
                                                                  Yields: 11servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    fry

                                                                  The tangerine, brown sugar and sage glaze on chef Dean Fearing's gorgeous turkey gives it a rich, burnished color when it comes out of the oven. Besides making the turkey look so impressive, the citrus-herb glaze adds an alluring holiday flavor.

                                                                  Ingredients
                                                                  • Yes No one 18 lb turkey, neck
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 qt chicken stock
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 cup orange juice
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 tbsp minced sage
                                                                  • Yes No salt
                                                                  • PREPARE THE TURKEY Preheat the oven to 400°. Set the turkey in a large roasting pan. Fold the wing tips under the bird and season the cavity with salt and pepper. Rub the bird generously with oil and set it breast side up in the pan; season with salt and pepper. Roast for 20 minutes.
                                                                  • In a bowl, combine 2 cups of the stock with the 2 tablespoons of oil. Baste the turkey with the stock mixture and scatter the onion, carrot and celery in the pan. Lower the oven temperature to 325° and roast for 31/2 hours longer, basting every 30 minutes and rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°.
                                                                  • Rub the turkey neck with oil and season with salt and pepper. In a saucepan, cook the turkey neck over moderately high heat until starting to brown, 3 minutes. Turn the neck, lower the heat to moderate and cook until browned, about 10 minutes. Add the remaining 6 cups of stock and bring to a boil. Cover and simmer over low heat, skimming, for 2 hours. Discard the neck; you should have about 41/2 cups of stock.
                                                                  • MAKE THE GLAZE In a another saucepan, combine 3 cups of the tangerine juice, the ginger and brown sugar and bring to a boil over moderately high heat. In a small bowl, blend the cornstarch with the remaining 3 tablespoons of tangerine juice until smooth. Whisk the cornstarch mixture into the juice in the saucepan and bring to a boil, whisking until thickened, about 2 minutes. Remove from the heat, stir in the sage and season with salt; let cool.
                                                                  • When the turkey is done, remove it from the oven. Increase the oven temperature to 400°. Generously spoon half of the tangerine glaze over the turkey and roast for about 10 minutes, or until the skin starts to brown. Coat the turkey skin with the remaining tangerine glaze and bake for 10 minutes longer, or until richly browned. Transfer the turkey to a carving board and let rest for 15 to 25 minutes.
                                                                  • Meanwhile, set the roasting pan over 2 burners on moderately high heat. Add 1 cup of the turkey stock and boil, scraping up the browned bits. Strain the roasting pan juices into a medium saucepan, pressing down on the vegetables.
                                                                  • Skim the fat from the pan juices and add 1/4 cup of the fat to a bowl; discard the remaining fat. Blend the flour into the fat to make a smooth paste. Whisk the paste into the pan juices and bring to a boil, whisking constantly. Simmer until thickened, about 2 minutes. Whisk in the remaining 3 1/2 cups of turkey stock and simmer over moderately low heat, whisking often, until thickened, about 10 minutes. Carve the turkey and serve, passing the gravy.
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Poached Plum Tart
                                                                   2 h 15 m

                                                                  Nina Planck believes in eating "real" food in its purest, least-processed state, including unpasteurized whole milk with a thick layer of cream on top. She makes this elegant, juicy custard tart with fresh butter, eggs, milk and—when they're available locally—sweet, firm Green Gage plums.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 1 tsp powdered gelatin
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 cup fruity red wine
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 whole cloves, whole
                                                                  • Yes No 6 black peppercorn
                                                                  • Yes No one 3 inch cinnamon stick
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 6 2 1/4 lb medium green gage plums, pitted
                                                                  • MAKE THE PASTRY In a food processor, pulse the flour with the salt. Add the butter and pulse just until pea-sized clumps form. Sprinkle on the ice water and pulse just until the pastry comes together. Turn the pastry out onto a work surface and flatten it into a disk. Wrap in plastic and refrigerate until firm, at least 1 hour.
                                                                  • Preheat the oven to 350°. Turn the pastry out onto a floured work surface and roll it out to a 12-inch round. Transfer the pastry to an 11-inch tart pan with a removable bottom; gently press the pastry up the side of the pan and trim any overhang. Refrigerate until firm, about 20 minutes.
                                                                  • Line the pastry with foil and fill with pie weights or dried beans. Bake for about 40 minutes, until dry and lightly golden. Remove the foil and pie weights and bake for about 15 minutes longer, until the shell is golden brown. Transfer to a rack to cool.
                                                                  • MEANWHILE, MAKE THE PASTRY CREAM In a small saucepan, sprinkle the gelatin over the water in an even layer. Let stand until the gelatin is softened, about 5 minutes. Meanwhile, in a medium saucepan, warm the milk. In a medium bowl, whisk the yolks with the sugar until thick and pale. Whisk in the flour, then gradually whisk in the hot milk until smooth. Stir in the vanilla and the salt. Scrape the mixture into the medium saucepan and cook over moderate heat, whisking constantly, until bubbling, about 4 minutes. Reduce the heat to low and cook, whisking constantly, until no floury taste remains, about 5 minutes longer. Remove from the heat.
                                                                  • Warm the gelatin over low heat, swirling the pan until melted, about 3 minutes. Stir the gelatin into the pastry cream. Scrape the pastry cream into a bowl and cover directly with plastic wrap. Let cool to room temperature. Refrigerate until chilled and firm, at least 4 hours or overnight.
                                                                  • POACH THE PLUMS In a large skillet, combine the wine, sugar, cloves, peppercorns, cinnamon and vanilla bean and seeds. Bring to a boil, whisking to dissolve the sugar. Add the plums and simmer over moderate heat, stirring until tender, about 10 minutes. Using a slotted spoon, transfer the plums to a plate; let cool to room temperature. Boil the liquid until reduced to 1/3 cup, about 6 minutes. Strain the syrup into a bowl. Pat the plums dry.
                                                                  • Spread the pastry cream in the shell. Arrange the plums in concentric circles over the cream. Brush some of the syrup over the plums. (If the syrup is too thick, reheat it gently.) Refrigerate the tart until just set, about 1 hour. Cut into wedges; serve the remaining syrup on the side.
                                                                  Yields: 8
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe for Czech chocolate icing or cokoladova poleva requires the sugar and water to be cooked to the thread stage. It's a versatile icing that can be used to ice cakes, tortes, cookies, cupcakes.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 4 tbsp water
                                                                  • Yes No 4 oz unsweetened chocolate
                                                                  • Yes No 1 tbsp butter
                                                                  • In a small saucepan, cook sugar and water until a candy thermometer registers 230 degrees (thread stage). Meanwhile, in a small bowl, cream butter and cooled chocolate. Slowly pour in the sugar syrup, beating constantly, until icing is thick enough to spread. Use immediately.
                                                                  Cuisine:YesNoczech
                                                                  Yields: 1 ¼cups chocolate icing
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 2 ripe avocados
                                                                  • Yes No 2 cup spinach
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No small handful cherry tomato
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No 1/2 2 tbsp lemon
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No small handful basil
                                                                  • Place everything but a few tomatoes and the coarse salt into a blender and purée, gradually increasing the speed until soup is smooth. Adjust with more milk or broth if soup is too thick.
                                                                  • Serve immediately, or chill for an hour, topped with a few thin slices of tomato and a sprinkling of coarse salt. To serve as an amuse bouche, pour into shot glasses, or other small cordial glassware and top with a brunoise (tiny dice) of tomato and salt.
                                                                  Yields: 4as a soup course, 16 or more as an
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brunoise

                                                                  Langoustines are more expensive than prawns, but worth it as they?re super tasty.

                                                                  Ingredients
                                                                  • Yes No a garlic
                                                                  • Yes No 1 tsp 1 teaspoon sea salt
                                                                  • Yes No large 1 egg yolk
                                                                  • Yes No 1 tsp 1 teaspoon dijon mustard
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No olive oil
                                                                  • Yes No lemon juice, to taste
                                                                  • Yes No freshly ground black pepper
                                                                  • Yes No 16 langoustines
                                                                  • Yes No sprigs of fennel tops
                                                                  • Langoustines are more expensive than prawns, but worth it as they’re super tasty.Start by making the aïoli. Smash the garlic and salt together in a pestle and mortar. Whisk together the egg yolk and mustard in a bowl, then start adding the olive oils, bit by bit. Once you’ve blended in 150ml, add the rest in larger amounts. Finally add the smashed garlic, then lemon juice, salt and pepper to taste.Lay your langoustines flat on a chopping board and, with a sharp knife, saw through their shells lengthways – cutting three-quarters, not all, of the way through. Open them out in a butterfly style and flatten them down gently with the heel of your hand.Season the langoustines and cook them, cut-side down, across the bars (so they don’t fall through) on a hot barbie for 2 minutes and then for 30 seconds on their backs before lifting them on to a serving plate. Sprinkle with torn fennel tops, if using, and serve with the lemony aïoli.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    butterfly
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Slice the apples while the chops cook.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 4 oz lamb loin chops
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 2 cup sliced braeburn apple
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Heat a large skillet coated with cooking spray over medium-high heat. Add lamb; cook 5 minutes on each side or until desired degree of doneness. Remove lamb from pan; keep warm.
                                                                  • Add butter to pan, scraping pan to loosen browned bits. Add apple; sauté 5 minutes. Add brown sugar, water, salt, cinnamon, and cloves; cook 2 minutes or until sugar dissolves, stirring constantly. Serve with lamb.
                                                                  Yields: 4servings (serving size: 2 chops and about 1/2 cup apples)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb beef
                                                                  • Yes No 1/4 cup quick cooking rolled oats
                                                                  • Yes No 1/4 cup amber ale
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 cup shredded sharp white cheddar cheese
                                                                  • Yes No 4 wheat hamburger buns
                                                                  • Yes No 2 cup alfalfa sprouts
                                                                  • Heat grill to medium (350° to 450°). Mix bison, oats, 2 tbsp. ale, the salt, and pepper in a large bowl until just combined. Form into four 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with oil.
                                                                  • Whirl garlic in a food processor until minced. Add cheeses and remaining 2 tbsp. ale and whirl until smooth.
                                                                  • Grill burgers, turning once, until cooked the way you like, 6 minutes total for medium. In last few minutes, grill split buns, turning once, about 2 minutes total.
                                                                  • Arrange burgers on bottom of buns and top with sprouts. Spread bun tops with cheese mixture.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped pecan
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 5 1.55 oz milk chocolate bars
                                                                  • Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.
                                                                  • Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.
                                                                  • Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container.
                                                                  Yields: 1 ¾pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  You can combine and refrigerate the dressing up to a day ahead.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup orange
                                                                  • Yes No 1 cup seedless red grape
                                                                  • Yes No 1 16 oz cabbage and carrot coleslaw
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp minced onion
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp poppy seed
                                                                  • Yes No 4 tsp canola oil
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • To prepare coleslaw, chop orange sections. Combine the oranges, grapes, and coleslaw in a large bowl.
                                                                  • To prepare dressing, combine 1/4 cup sugar and the remaining ingredients, stirring with a whisk until sugar dissolves. Add the dressing mixture to cabbage mixture, and toss well. Cover and chill for 30 minutes before serving.
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup honey roasted peanut
                                                                  • Yes No 8 thick slice bacon
                                                                  • Yes No 1/3 cup creamy peanut butter
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Process first 3 ingredients and 6 bacon slices in a food processor 20 to 30 seconds or until finely ground. Stir together bacon mixture and peanut butter in a small bowl until smooth. Cover and chill 2 hours.
                                                                  • Shape rounded teaspoonfuls of bacon mixture into 3/4-inch balls. Place on a parchment paper-lined baking sheet; chill 1 hour.
                                                                  • Chop remaining 2 bacon slices. Microwave chocolate in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Dip chilled bacon balls into chocolate. Place on a parchment paper-lined baking sheet. Immediately sprinkle tops with bacon. Chill 30 minutes before serving. Store in an airtight container in refrigerator up to 2 weeks.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Chef Marc Murphy serves these olives warm to accentuate the marinade's lemony flavor.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 small strip lemon
                                                                  • Yes No 1 small rosemary
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1 lb mixed oil and brine cured olives
                                                                  • In a medium saucepan, combine the oil with the lemon zest, rosemary and garlic and cook over moderate heat until the garlic just begins to brown, about 6 minutes. Remove from the heat, stir in the olives and let stand for at least 15 minutes before serving.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 1pound
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Here is a recipe for Graham Cracker Crust. It's perfect for cream and ice cream pies as well as cheesecakes. How to Make a Graham Cracker Crust with Photo Instructions

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup graham cracker
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Baking a graham cracker crust is optional. If desired, bake the crust in an oven preheated to 350 degrees F. for 8 to 10 minutes. Another way to set the crust is to refrigerate it for 30 minutes.
                                                                  Yields: 9-inch graham cracker crust
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate

                                                                  This recipe goes with Sautéed Shrimp with Cranberry-Citrus Salsa

                                                                  Ingredients
                                                                  • Yes No 1 pink grapefruit
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 1 orange
                                                                  • Yes No 1 cup cranberry
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 1/4 cup chopped purple onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Combine ingredients; cover and chill.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 eggplant
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1/4 cup kraft sun dried tomato dressing
                                                                  • Yes No 1 stewed tomatoes in can
                                                                  • Yes No 2 tbsp kraft reduced fat parmesan style topping
                                                                  • Yes No 1/2 cup kraft 2% milk mozzarella cheese
                                                                  • Cook and stir first 5 ingredients in large skillet on medium-high heat 6 to 8 min. or until vegetables are tender and lightly browned.
                                                                  • Add tomatoes; cook 15 min., stirring occasionally. Spoon into baking dish. Top with grated topping and mozzarella.
                                                                  • Bake 15 min. or until mozzarella is melted and vegetable mixture is heated through.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    kraft
                                                                    Brands:
                                                                  • Yes No
                                                                    Kraft
                                                                  Ingredients
                                                                  • Yes No pinch saffron
                                                                  • Yes No 1 tsp water
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 6 thick, 1/2 inch oz squid tentacles, bodies
                                                                  • Yes No black pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 6 oz pizza dough
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1 large plum tomato
                                                                  • Yes No 1 tsp chopped marjoram
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Preheat the oven to 500°. Preheat a pizza stone. In a small bowl, crumble the saffron into the water; let steep for 5 minutes. In a blender or bowl, beat the egg yolk with the garlic and 1 teaspoon of the lemon juice. Gradually add the 3/4 cup of olive oil, beating constantly, until very thick. Stir in the remaining 1 teaspoon of lemon juice and the saffron water and season the aioli with salt and cayenne.
                                                                  • In a skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the squid, season with salt and black pepper and cook over high heat until just starting to whiten, 30 seconds. Transfer to a plate.
                                                                  • On a lightly floured work surface, roll out the pizza dough to a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel. Leaving a 1/2-inch border of dough, brush the round with olive oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round and top with the squid, tomato and marjoram.
                                                                  • Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp. Transfer the pizza to a work surface and drizzle with 3 tablespoons of the aioli. Reserve the remaining aioli for another use. Garnish the pizza with the parsley, cut into wedges and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 112-inch pizza
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This combination is a complete win-win. Any robust white fish like haddock or monkfish will work brilliantly, as would whiting and coley, as they are all wonderful carriers of flavors and can handle the stronger tastes of crispy smoked bacon and rosemary. I love this recipe because it treats the fish almost like a piece of meat, with crispy and soft, flaky textures together.

                                                                  Ingredients
                                                                  • Yes No 4 x white fish fillets, 2.5cm, and pinboned
                                                                  • Yes No 2 sprigs of fresh rosemary, and very
                                                                  • Yes No 2 lemon zest
                                                                  • Yes No freshly ground black pepper
                                                                  • Yes No pancetta
                                                                  • Yes No olive oil
                                                                  • Yes No 4 tbsp 4 tablespoons mayonnaise
                                                                  • Yes No large 2 bunches of asparagus
                                                                  • This combination is a complete win-win. Any robust white fish like haddock or monkfish will work brilliantly, as would whiting and coley, as they are all wonderful carriers of flavors and can handle the stronger tastes of crispy smoked bacon and rosemary. I love this recipe because it treats the fish almost like a piece of meat, with crispy and soft, flaky textures together.Preheat your oven to 200ºC/400ºF/gas 6. Season your beautiful fish filets with the rosemary, finely grated lemon zest (no bitter white pith, please) and pepper – you don’t need to use salt because we’re going to wrap the fish in the lovely salty smoked bacon. Lay your rashers of bacon or pancetta on a board and one by one run the flat of a knife along them to thin them and widen them out. Lay 4 rashers together, slightly overlapping, put a fish filet on top and wrap the rashers around it.Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, in the pan. Fry for a minute, then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.While the fish is cooking, you can make your simple lemon mayonnaise. I do this by mixing homemade mayonnaise with a nice amount of lemon juice and pepper. Or, if you’d rather sit down for five minutes with a glass of wine, use some ready-made mayo instead! You want to add enough lemon juice to make the flavor slightly too zingy. This is because, when you eat it with the asparagus and the fish, it will lessen slightly in intensity. And don’t worry if the mayo looks a little thinner than usual when you’ve added the lemon juice – think of it as more delicate.The asparagus is a great accompaniment because, like the fish, it also loves bacon. You can either boil or steam it; either way it’s light and a nice contrast to the meatiness of the fish. When cooked, toss it in the juices that come out of the fish. Simply serve the fish next to a nice pile of asparagus, drizzled with the lemon-spiked mayonnaise. And if you’re feeling very hungry, serve with some steaming-hot new potatoes.• from Cook With Jamie
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No