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                                                                  On a chilly day, our grown-up version--rich with bittersweet chocolate and punched up with French brandy--will warm you to your toes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup grated bittersweet chocolate
                                                                  • Yes No 1/2 cup dry milk powder
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 4 tbsp armagnac
                                                                  • Yes No miniature marshmallow
                                                                  • In a medium bowl, mix grated chocolate and dry milk powder.
                                                                  • In a medium saucepan, heat whole milk over medium heat. Once heated, stir in the chocolate mixture and whisk until the chocolate has melted and the mixture is smooth and hot.
                                                                  • Pour 1 Tbsp. Armagnac into each mug (four mugs total), then fill each mug with the smooth, hot chocolate mixture. Serve hot, garnished with whipped cream or marshmallows.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4mugs
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Made for Queen Elizabeth II's coronation lunch, in 1953, this curry powder- and mango chutney-laced chicken salad has been wildly popular in Britain ever since. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

                                                                  Ingredients
                                                                  • Yes No 10 whole black peppercorn
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 yellow onion
                                                                  • Yes No 1 1b, whole chicken
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 leek
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1 star anise
                                                                  • Yes No ½ lemon
                                                                  • Yes No ½ orange
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No ¼ cup flour
                                                                  • Yes No ¼ cup heavy whipping cream
                                                                  • Yes No 2 tbsp currant
                                                                  • Yes No 2 tbsp diced dried apricots
                                                                  • Yes No cup mayonnaise
                                                                  • Yes No ½ cup greek yogurt
                                                                  • Yes No ¼ cup mango chutney
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No black pepper
                                                                  • Yes No ½ cup slivered almond
                                                                  • Place peppercorns, celery, roughly chopped onion, chicken, thinly sliced ginger, leek, halved garlic head, star anise, lemon, orange, and salt in a 6-qt. saucepan; add water, covering ingredients by 1″. Bring to a boil over high heat, reduce heat to medium-low, and simmer, partially covered, for 1 hour. Remove saucepan from heat and let cool. Remove chicken from pan and set aside. Pour stock through a fine strainer into a 4-qt. saucepan, and bring to a boil over high heat; cook until reduced to 1 cup, about 1½ hours. Let cool. Meanwhile, remove meat from chicken and tear into thick strips, discarding skin and bones; refrigerate.
                                                                  • To make the sauce, heat butter in a 2-qt. saucepan over medium heat. Add finely chopped onion, ginger, and garlic and cook, stirring, until soft, 3–5 minutes. Add curry powder, cook for 2 minutes, and stir in flour. Cook, stirring, for about 1 minute. Add reduced stock and bring to a boil; cook, stirring constantly, until thick, 1–2 minutes. Remove from heat and stir in cream. Pour sauce through a fine strainer into a large bowl and discard solids. Stir currants and apricots into sauce, and let cool. Add mayonnaise, yogurt, chutney, and lemon juice to cooled sauce, season with salt and pepper, and whisk to combine. Add chicken to cooled sauce, and toss to combine; refrigerate. Add almonds just before serving.
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute

                                                                  Give the second loaf away, or wrap in plastic wrap and freeze for up to two months. Ground flaxseed and water add moisture to the batter for a smooth-textured bread.

                                                                  Ingredients
                                                                  • Yes No 14 3/5 oz all purpose flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/3 cup ground flaxseed
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 2/3 cup canola oil
                                                                  • Yes No 2/3 cup honey beer
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.
                                                                  • Combine 1/2 cup water and flaxseed.
                                                                  • Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.
                                                                  Yields: 2loaves, 14 servings per loaf (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Use true baby carrots, which are sweet and tender, instead of shaved-down regular carrots.

                                                                  Ingredients
                                                                  • Yes No 1 cup baby carrot
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 2 1/2 tsp chopped oregano
                                                                  • Yes No 2 1/2 tsp chopped mint
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp marjoram, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 24 garlic clove
                                                                  • Yes No 8 large shallot
                                                                  • Yes No 3 1 1/4 lb red bell pepper
                                                                  • Yes No 1 6 oz large yellow squash
                                                                  • Yes No 1 1/2 inch thick, 15 oz fennel bulb
                                                                  • Yes No 1 7 oz large zucchini
                                                                  • Yes No olive oil cooking spray
                                                                  • Preheat oven to 450°.
                                                                  • Place 1 oven rack in upper third of oven, and place the second rack in lower third of oven.
                                                                  • Cut tops off carrots; discard tops. Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-roll pans coated with cooking spray. Bake at 450° for 12 minutes, stirring once; rotate pans on oven racks. Bake 12 additional minutes or until vegetables begin to brown, stirring once.
                                                                  Yields: 8servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 2 1/2 1/4 inch lb beef brisket
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 1 cup red wine vinegar
                                                                  • Yes No 4 juniper berry
                                                                  • Yes No 2 tsp white peppercorn
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 large onion
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tart apple
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 3/4 cup chicken stock
                                                                  • In a large resealable plastic bag, combine the beef brisket with the red wine, red wine vinegar, juniper berries, white peppercorns, carrots, celery, garlic and 1 of the onions. Close the bag, pressing out any air and refrigerate the brisket overnight or for up to 2 days.
                                                                  • Preheat the oven to 275°. Strain the marinade, discarding the solids. Pat the brisket dry. In a large enameled cast-iron casserole, heat the oil. Season the brisket with salt and pepper and cook over moderate heat until browned all over, 8 to 10 minutes. Transfer the brisket to a large plate. Add the remaining 3 onions and the 2 finely chopped apples to the casserole and cook over moderate heat, stirring frequently, until softened, about 7 minutes.
                                                                  • Return the brisket to the casserole and add the raisins, bay leaf, thyme and the strained marinade. Season with salt and pepper and bring to a simmer. Cover and braise in the oven for about 3 hours, until the meat is very tender; turn the brisket halfway through cooking.
                                                                  • Carefully transfer the brisket to a plate; cover and keep warm. Strain the cooking liquid into a heatproof measuring cup, pressing down on the solids. Wipe out the casserole and add the cooking liquid and chicken stock. Boil over moderately high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket across the grain and garnish with the chopped apple. Serve with the sauce and Pretzel Dumplings.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Showcase two of the South’s most beloved products—peaches and pecans—in this old-fashioned peach cobbler.

                                                                  Ingredients
                                                                  • Yes No 12 16 cup peach
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 2/3 cup butter
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 15 oz refrigerated piecrusts
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No whipping cream
                                                                  • Preheat oven to 475°. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
                                                                  • Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 Tbsp. sugar over 1 piecrust; top with other piecrust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
                                                                  • Bake at 475° for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 Tbsp. sugar and remaining 1/4 cup pecans over 1 piecrust; top with remaining piecrust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 Tbsp. sugar. Bake 15 to 18 minutes or until lightly browned. Serve warm or cold with whipped cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 11servings
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  Some of our favorite Southern flavors combine in this easy yet impressive dish. Game plan: We made this in a grill pan, but you could also cook it on an outdoor grill over medium heat (about 350°F) for 10 minutes per side. Read more about grilling. This dish was featured as part of our Recipes for Summer Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 6 6 to 8 oz chicken breast (boneless, skinless)
                                                                  • Yes No peach, tomato, and sweet onion salsa
                                                                  • Yes No 3/4 cup coarsely chopped pecan
                                                                  • Whisk together the measured olive oil, lemon zest, lemon juice, pepper, and salt in a large, shallow, nonreactive dish. While whisking, pour in the buttermilk and mix well. Add the chicken breasts and turn to coat in the marinade; cover and refrigerate for 12 to 24 hours.
                                                                  • To make the chicken, heat a grill pan over medium heat and lightly brush it with olive oil. Remove the chicken from the marinade, let any excess drip off, and place the breasts in the grill pan (you may have to do this in batches). Cook until the chicken is golden brown and the juices run clear, about 10 minutes per side.
                                                                  • When the chicken is done, remove it from the heat, top with the salsa and toasted pecans, and serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Total Time: 12 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 4 2 1/4 lb bone in chicken breasts
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 3/4 lb button mushroom
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 tsp flour
                                                                  • Yes No 6 tbsp dry vermouth
                                                                  • Yes No 2/3 cup homemade stock
                                                                  • Yes No 1 cup canned crushed tomatoes
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
                                                                  • Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
                                                                  • Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1/2 small seedless cucumber
                                                                  • Yes No 1 4 oz small daikon radish
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup rice vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No four 6 to 8 oz to 8 ounce skinless cod fillets
                                                                  • Yes No cooked rice
                                                                  • Put the cucumber, daikon and garlic in a heatproof bowl. In a small saucepan, combine 1/4 cup plus 2 tablespoons of the rice vinegar with the granulated sugar and 1 teaspoon of salt and heat just until the sugar and salt are dissolved. Pour the brine over the vegetables and gently squeeze the vegetables to soften them. Refrigerate until chilled, about 15 minutes.
                                                                  • Meanwhile, preheat the broiler and position a rack 6 inches from the heat. In the same saucepan, combine the brown sugar, soy sauce and the dissolved cornstarch with the remaining 3 tablespoons of rice vinegar and bring to a boil, whisking until the glaze is thickened, about 2 minutes.
                                                                  • Dip the cod in the teriyaki glaze and transfer to a foil-lined rimmed baking sheet. Broil the cod for 10 to 11 minutes, without turning, basting once or twice, until the fish is glazed and cooked through.
                                                                  • Transfer the cod to plates. Using a slotted spoon, transfer the sweet-and-sour cucumber salad to the plates. Drizzle any remaining teriyaki glaze over the fish and serve with rice.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Trade in store-bought ice pops for these fruity frozen yogurt pops for a fun treat on a warm day.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz frozen orange juice concentrate
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 1/4 cup plain greek yogurt
                                                                  • In a large bowl, combine juice concentrate with 2 1/2 cups water. Whisk in sugar until dissolved. Whisk in vanilla and salt. Whisk in yogurt, mixing until well combined.
                                                                  • Place 8 7-oz. paper cups on a baking sheet. Pour mixture into cups, filling halfway. Freeze until slightly firm, about 1 hour. Place craft sticks in center of each cup, then return to freezer until completely firm, 6 hours or overnight. To unmold, peel off paper cups. Serve immediately.
                                                                  Yields: 8pops
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Green beans and fresh mint and are a great flavor combination, and have been served together in California for over a hundred years. The early Spanish settlers originally called San Francisco "Yerba Buena," which was a local species of wild mint that they found growing in abundance in the area. It translates to "good herb" and mint sure is a "yerba buena" in this delicious green bean salad. Serves 4 to 6

                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 8 mint
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No salt and pepper
                                                                  • Bring a pot of salted water up to a rolling boil and blanch the beans for about 4 minutes, until tender-crisp. Drain and rinse in cold water until completely cooled. Drain very well and place in a large zip-lock plastic bag. Add the rest of the ingredients, press out most of the air, and seal the bag. Shake the bag to mix the ingredients well and refrigerate for 30 minutes to let the flavors combine. Serve cold.
                                                                  Cuisine:YesNocalifornia
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 dill weed
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 2 lb boneless leg of lamb
                                                                  • Yes No salt and pepper
                                                                  • In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat. Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper. Grill over moderate heat for 28 minutes, turning once, until medium-rare. Transfer to a surface and let rest for 10 minutes. Slice the lamb against the grain and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 6 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No one 1/2 lb, 4 cup green cabbage
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No four 4 by 6 inch focaccia
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No eight 4 oz thick gruyère cheese
                                                                  • Yes No 1/2 lb corned beef
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a large bowl, toss the cabbage with the vinegar, sugar and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes.
                                                                  • Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage and the remaining slices of Gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter.
                                                                  • Add the sandwiches to the press and cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, about 6 minutes. Cut each sandwich in half and serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Grapefruit or mixed fruit marmalade will work just as well as the orange marmalade called for in the recipe. Serve the casserole with honey or pancake syrup warmed with orange rind and a splash of orange juice (add one teaspoon rind and two tablespoons juice per 1/2 cup syrup). This easy casserole can be assembled in less than 15 minutes and stored in the refrigerator overnight.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 16 oz sourdough french bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 12 oz orange marmalade
                                                                  • Yes No 2 3/4 cup 1% low-fat milk
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/3 cup diced walnut
                                                                  • Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.
                                                                  • Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.
                                                                  • Preheat oven to 350°.
                                                                  • Sprinkle casserole with walnuts. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Pie Dough
                                                                   1 h 20 m

                                                                  Use this pie dough to make our Caramelized Apple Tart.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup organic all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp organic sugar, granulated
                                                                  • Yes No 1/2 cup organic unsalted butter
                                                                  • In a food processor, pulse flour, salt, and sugar several times to combine. Add butter.
                                                                  • Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.
                                                                  • Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix.
                                                                  • Turn out onto a floured work surface; knead once or twice, until dough comes together. Flatten dough into a disk; wrap in plastic, and refrigerate at least 1 hour.
                                                                  Yields: 10
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate

                                                                  "Sautéed mushrooms can make almost any inexpensive red wine taste better," says sommelier Jake Kosseff of Seattle's Wild Ginger.

                                                                  Ingredients
                                                                  • Yes No 1 cup dried morel mushroom
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 sweet italian sausage
                                                                  • Yes No 1/2 lb shiitake caps
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 shallot
                                                                  • Yes No 6 water chestnut
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No parsley
                                                                  • Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil. Add the sausages, cover and cook over moderate heat until no longer pink within; slice 1/4 inch thick. Heat the remaining oil in the skillet. Add the shiitake, season with salt and pepper and cook until softened. Add the shallots and morels; cover and cook for 4 minutes. Add the water chestnuts. Pour in the morel soaking liquid. Add the sausages and simmer for 2 minutes. Stir in the tomato paste. Season with salt and pepper. Off the heat, swirl in the butter and sprinkle with parsley. Serve over polenta.
                                                                  Cuisine:YesNoseattle
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 10 oz ground chicken
                                                                  • Yes No 6 medium dried shiitake mushroom
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 2 tbsp minced cilantro
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 24 egg roll wrappers
                                                                  • Yes No 8 cup low-sodium chicken broth
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 inch ginger
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 4 baby bok choy
                                                                  • Yes No 4 scallion, scliced
                                                                  • To reconstitute the shiitakes, pour boiling water over the mushrooms and let sit for 10 minutes. Squeeze excess moisture and then dice. Combine ground chicken, diced mushrooms, ginger, cilantro, soy, corn starch and kosher salt in a mixing bowl.
                                                                  • Using a 3-inch circle cookie cutter, punch out approximately 24 x 3-inch rounds from the egg roll wrappers. Place a heaping teaspoon of filling in the middle of each round. Dip your finger into water and lightly wet the edges of the wrapper. Fold each wrapper in half, making sure to push out any excess air and pinch the edges to seal the dumpling.
                                                                  • To make the soup, simmer chicken stock, soy, sesame oil and ginger for 10-12 minutes. Bring the soup to a boil and add dumplings. Reduce heat to medium and simmer 5 minutes, add bok choy and continue to simmer for an additional 2-3 minutes until dumplings are cooked through and the bok choy is tender. Serve in bowls garnish with chopped scallions.
                                                                  Yields: 4
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  Canned tuna and prepared pesto along with radicchio and cucumber make up this Mediterranean-style picnic sandwich made on an English muffin.

                                                                  Ingredients
                                                                  • Yes No 1 5 oz solid white tuna packed in water
                                                                  • Yes No basic basil pesto
                                                                  • Yes No radicchio
                                                                  • Yes No 1 large english muffin
                                                                  • Yes No cucumber
                                                                  • Yes No lemon juice
                                                                  • Mix tuna with prepared pesto. Place a few radicchio leaves onto bottom half of English
                                                                  • muffin. Top with tuna mixture, cucumber, and a squeeze of lemon. Sandwich
                                                                  • with muffin top.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix

                                                                  The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup mashed ripe banana
                                                                  • Yes No 1/4 cup low-fat yogurt
                                                                  • Yes No 3 tbsp dark rum
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp sweetened flaked coconut
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
                                                                  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1loaf, 16 servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Spooning the soy sauce mixture over the top of each piece of pork lets it soak into the meat like a quick marinade. Round out the meal with mashed potatoes and steamed baby carrots.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp fresh ginger
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1/3 cup salsa
                                                                  • Yes No 1 tbsp seedless raspberry preserves
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Combine first 3 ingredients in a bowl.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Flatten each pork piece to 1/2-inch thickness using your fingertips. Add pork to pan; spoon soy sauce mixture evenly over pork slices. Cook 3 minutes or until browned. Turn pork over; cook 3 minutes or until done. Remove from pan.
                                                                  • Add salsa and preserves to pan; increase heat to medium-high. Cook 30 seconds or until slightly thick, stirring constantly. Serve pork with salsa mixture, and sprinkle with cilantro.
                                                                  Yields: 4servings (serving size: 3 pork slices, about 1 tablespoon salsa mixture, and 1 1/2 teaspoons cilantro)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This simple tart makes the most of the classic combination of pears and cheese. Use any crumbly British or Irish blue cheese, if you don't like blue cheese a Cheddar cheese works just as well. Serve as a main course for a light lunch with a salad, or as a starter dish. It can be made in advance and reheated for 10 minutes in a hot oven.

                                                                  Ingredients
                                                                  • Yes No 220 8oz gram ready rolled puff pastry
                                                                  • Yes No 110 gram irish crumbly blue cheese
                                                                  • Yes No 25 1 oz gram walnut
                                                                  • Yes No 2 ripe pear
                                                                  • Yes No 25 4 oz gram butter
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 180°C/350°F/gas mark 4 Line 4 X 10cm (4") tart dishes with the pastry. Lightly prick the surface with a fork. Crumble the cheese and divide between the four dishes. Cover with a thin layer of the crushed walnuts. Arrange the pear slices decoratively on the walnuts. Brush the pears with the melted butter and bake in the oven for approx 12 minutes, or until the pastry is golden and well risen. Serve with whole walnuts and a green salad.
                                                                  Cuisine:YesNobritish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Look for cooked, peeled shrimp at the seafood counter; or quickly thaw frozen cooked, peeled shrimp in a colander under cold running water. Marinate shrimp in a nonreactive bowl, such as one that is glass or ceramic; an aluminum or copper bowl will react with the citrus juice to give the shrimp a metallic taste.

                                                                  Ingredients
                                                                  • Yes No 3 lime
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1 cup diced avocado
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.
                                                                  • Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 6servings (serving size: 2 tacos)
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  My husband is tomato crazy. Every year he plants 100 tomato plants in our garden. Even with our big family, that's a lot of tomatoes to eat. I'm constantly on the lookout for ways to use them up. In the summer I make this with fresh tomatoes, but it's also just as tasty made with either store-bought canned or home-canned tomatoes.

                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No two 14 oz canned crushed tomatoes
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 2 tsp basil leaves, dried
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp cocoa powder, unsweetened
                                                                  • Yes No one 14 oz evaporated milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No salt and pepper
                                                                  • Puree onion in a blender or food processor along with enough tomatoes to yield about 4 cups of tomato puree.
                                                                  • Pour puree into a 4- to 5-quart slow cooker along with broth, brown sugar, basil, Worcestershire, and cocoa powder. Cover and cook on Low 6 to 8 hours.
                                                                  • Ten minutes before serving, stir in evaporated milk and butter; season with salt and pepper. Heat an additional 10 minutes, and serve.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 2/3 cup unsalted butter
                                                                  • Yes No 1/3 cup ice water
                                                                  • Yes No 1/4 cup prune jam, fig filling, red currant jelly, strawberry
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1/2 cup grated almond
                                                                  • Yes No sugar, granulated
                                                                  • Sift flour into a wide bowl. Cut cold butter into flour using two knives or a pastry blender until the mixture resembles coarse meal with chunks the size of small peas. Using a fork, stir in ice water gradually, tossing lightly, and adding only enough flour to allow the dough to come together in a ball. Using floured hands, bring the dough together into a ball, handling as little as possible; wrap in plastic wrap and refrigerate for half an hour. Lightly flour a work surface and roll the chilled dough into a rectangle 1/4-inch thick. Fold lengthwise into thirds, as if you were folding a business letter, bringing both edges into the center to form 3 layers. Roll lightly, turn dough sideways and roll out into a rectangle again. Repeat the folding, turning and rolling 2 more times. Wrap and refrigerate for half an hour. Roll again, fold in thirds and roll into a rectangle 1/8-inch thick. Trim the edges to neaten, then cut into 4-inch squares. Place the squares onto a lightly greased baking sheet. Brush the top of each square with beaten egg white and sprinkle with granulated sugar. Using a very sharp knife, cut a slanted line beginning at each point and cutting toward the center of the square, 1 1/2-inches in, leaving the very center uncut (4 cuts).
                                                                  • Place a teaspoonful of jam or filling in the center. Fold the point of alternating corners into the center to form a pinwheel. (See diagram.) Press the point down into the dough so it won't pop up while it bakes. Place a maraschino cherry half in the center (optional). Sprinkle with finely chopped almonds, if desired. Bake in a preheated 450°F oven for 7-10 minutes, or until light golden brown and the filling is cooked through.
                                                                  • Remove from oven and dust with confectioners sugar; drizzle with confectioners icing, if desired. Cooks Note: Purchased puff pastry may be used for the pastry portion of this recipe.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust

                                                                  We love these frosted ginger cookies ' soft texture and bright spice flavor. Frosted ginger cookies are perfect for gifts and Christmas cookie swaps.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 3 tbsp molasses
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Preheat oven to 350°. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses.
                                                                  • In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.
                                                                  • Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
                                                                  • Meanwhile, make glaze: Combine powdered sugar with 1 tbsp. water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Yields: 40cookies
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  Use the best ingredients for the best results in this recipe for Gourmet Chocolate Covered Nuts. My husband took a large container of these to a silly Santa gift exchange. This was the gift that was the most fought-over.

                                                                  Ingredients
                                                                  • Yes No 2 lb mixed nuts
                                                                  • Yes No 1 lb bittersweet chocolate
                                                                  • Yes No 48 oz chocolate flavored
                                                                  • Place all ingredients in crockpot. Cook on low for 3 hours**. Don't touch. Turn pot off and let sit for 20 minutes. Cover a large surface (about 4 square feet) with waxed or parchment paper. Stir mixture completely. Drop by teaspoons full (I used iced tea teaspoons) onto paper. Let harden and store in airtight containers. Notes in the Margin: * On the first time making this, you may wish to look at your mixture at 2 hours. I've made this recipe many, many times in two different types of crockpots and never had a problem. Unfortunately, I did have a friend whose crockpot may have cooked hotter than the low setting. Her chocolate dried-out. So when you peek, if possible try not to lift the lid, the chocolate should look slightly melted and not dry. If it looks okay, continue cooking until 3 hours is reached. Step by Step Photo Instructions for Making This Recipe
                                                                  Yields: 6pounds
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You don't have to worry about eating uncooked eggs with this recipe for Key Lime Pie.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup key lime juice
                                                                  • Yes No 14 oz sweetened condensed milk
                                                                  • Yes No 8 oz non dairy whipped topping
                                                                  • Yes No green and yellow food coloring
                                                                  • Yes No graham cracker pie crust
                                                                  • Combine lime juice, sweetened condensed milk, whipped topping and a few drops of food colorings. (Note: Key Limes are actually more yellow than green so color accordingly.) Stir until smooth. Pour into graham cracker crust and refrigerate for several hours.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 5-inch pie
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 4 cup chopped sweet onion
                                                                  • Yes No 1/2 cup long grain rice
                                                                  • Yes No 2/3 cup 2% reduced fat milk
                                                                  • Yes No 1/2 2 oz cup shredded gruyère cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 1 1/3 oz cup grated parmesan cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Preheat oven to 325°.
                                                                  • Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Place onion in a large bowl.
                                                                  • Cook rice in a large pot of boiling water 5 minutes. Drain.
                                                                  • Stir rice and next 5 ingredients (through allspice) into onions. Spoon onion mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 325° for 40 minutes. Uncover and bake an additional 5 minutes. Top with parsley, if desired.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 6servings (serving size: about 2/3 cup)
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover

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

                                                                  Ingredients
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 medium lb carrots, in half again widthwise
                                                                  • Yes No 14 oz extra firm tofu
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tsp rice vinegar
                                                                  • Yes No 1/4 tsp sesame oil
                                                                  • Yes No brown rice
                                                                  • Heat the broiler to high and arrange a rack in the top third of the oven. Cover a baking sheet with foil; set aside.
                                                                  • Whisk the soy sauce, vegetable oil, and a pinch of pepper in a medium shallow bowl to combine. Dip the carrots and tofu pieces into the soy sauce mixture to coat (let the excess sauce drip off and back into the bowl), then lay the pieces on the baking sheet so they are not touching. Set the remaining sauce aside.
                                                                  • Broil the carrots and tofu until browned on all sides, about 20 minutes total, turning the tofu every 5 minutes to brown on four sides and flipping the carrots after 10 minutes. Remove from the oven.
                                                                  • Add the green onion, rice vinegar, and sesame oil to the reserved sauce and stir to combine. Add the broiled carrots and tofu to the sauce and toss to coat. Serve with steamed rice.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 2 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 8 4 lb large yellow heirloom tomatoes
                                                                  • Yes No 1 orange bell pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 small leek
                                                                  • Yes No 1 tsp diced red jalapeño chile
                                                                  • Yes No 1/2 cup sherry vinegar
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 cup chopped cilantro
                                                                  • Yes No 2 1 1/4 lb lobster
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Process first 9 ingredients, in batches, in a blender until smooth. Stir in 1/2 cup chopped cilantro. Chill at least 1 hour or up to 1 day.
                                                                  • Slice lobster tails into medallions, and split each claw into 2 pieces by cutting across the flat side.
                                                                  • Combine crema, lime juice, and lemon juice in a small bowl.
                                                                  • Divide gazpacho among 6 bowls. Top evenly with lobster, crema mixture, and remaining 1/4 cup cilantro.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  Sangría is a type of red punch made from red wine and fresh fruit, with an occasional addition of brandy. Nearly every restaurant in Spain serves sangría, and each has its own particular recipe. Sangría, which means bleeding in Spanish, was so named for its bold red color. The red wine–based drink attained a trendy notoriety in 1964 when it was introduced at the Spanish Pavilion at the New York World’s Fair; it soon became a popular, refreshing party drink around the world. It briefly fell out of favor in the 1980s but has had a resurgence in the last decade.

                                                                  Ingredients
                                                                  • Yes No 1 750 milliliter dry white wine
                                                                  • Yes No 2 tsp caster sugar
                                                                  • Yes No 1 banana
                                                                  • Yes No 1 orange
                                                                  • Yes No 2 peach
                                                                  • Yes No 1 red apple
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 cup seedless red grape
                                                                  • Yes No 12 oz club soda
                                                                  • Pour the wine and sugar into a pitcher, and stir until the sugar is dissolved. Add the remaining ingredients, stir, and chill for an hour.
                                                                  • Serve in chilled wineglasses.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Tossing the pork in soy sauce and letting it stand a few minutes gives this stir-fry its authentic flavor. Look for rice noodles in Asian markets or in the Asian-cooking section of the supermarket.

                                                                  Ingredients
                                                                  • Yes No 4 oz uncooked thin rice noodles
                                                                  • Yes No 1 lb boneless loin pork chops
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp dry sherry
                                                                  • Yes No 2 tbsp frozen orange juice concentrate
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 4 tsp canola oil
                                                                  • Yes No 2/3 cup carrot
                                                                  • Yes No 1 cup sliced red bell pepper
                                                                  • Yes No 4 scallion
                                                                  • Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
                                                                  • While noodles cook, combine pork and 1 tablespoon soy sauce in a small bowl. Set aside.
                                                                  • Combine remaining 2 tablespoons soy sauce and cornstarch in a small bowl, stirring with a whisk until smooth. Stir in broth and next 4 ingredients. Set aside.
                                                                  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes or until pork just loses its pink color. Remove from pan; set aside.
                                                                  • Heat remaining 2 teaspoons oil in pan; add carrot and bell pepper. Sauté 2 minutes or until crisp-tender. Add green onions; cook 2 minutes or until onions wilt. Add soy sauce mixture to pan. Return pork and accumulated juices to pan; sauté 2 minutes or until sauce is thick. Serve over noodles.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 3/4 cup pork mixture and 1/2 cup noodles)
                                                                  • Prep Time: 16 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 31 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 onion
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 3/4 lb boneless skinless chicken thigh
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No wheat hamburger buns
                                                                  • Scatter onions on bottom of slow cooker. Arrange chicken on top of onions.
                                                                  • In a bowl, combine ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder, Tabasco and salt. Pour over chicken. Cover and cook on low until chicken is fork-tender and sauce has thickened, about 5 hours.
                                                                  • Remove chicken from slow cooker and shred meat. Stir back into sauce. Serve hot, on whole-wheat buns, if desired.
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 hours
                                                                  • Total Time: 5 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  This beer cheese soup is a perfect choice for chilly weeknight suppers in the fall and winter.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/4 cup cubed yukon gold potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No 1/2 cup minced celery
                                                                  • Yes No 1/2 cup minced carrot
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 1/2 cup 1% low-fat milk
                                                                  • Yes No 3/4 3 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 1/2 2 oz cup shredded reduced fat extrasharp cheddar cheese
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No black pepper
                                                                  • Simmer 2 cups broth and potato in a small saucepan. Cook 15 minutes or until potato is tender. Transfer potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Set mixture aside.
                                                                  • Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, celery, and carrot to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic to pan; cook 30 seconds.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining 2 1/2 cups broth, and milk in a medium bowl; stir with a whisk. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick; stir constantly with a whisk. Add potato mixture, sharp cheddar cheese, and next 5 ingredients (through salt) to pan; cook for 1 minute or until cheese melts, stirring constantly. Add beer to pan; bring to a simmer. Cook 15 minutes or until thoroughly heated. Garnish with black pepper, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Peach Crisps
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1/2 cup rolled oat
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 lb peach
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No ice cream
                                                                  • MAKE THE TOPPING: In a food processor, combine the flour, sugars, oats, butter and salt and process until the mixture resembles coarse meal.
                                                                  • MAKE THE FILLING: Bring a large pot of water to a boil. Add the peaches and blanch for 1 minute to loosen their skins. Transfer the peaches to a large rimmed baking sheet. When cool enough to handle, peel off the skins and cut the peaches into 1/2-inch dice. Transfer the peaches to a large bowl and sprinkle with the cornstarch. Toss well to coat and let stand for a few minutes.
                                                                  • Preheat the oven to 325°. Butter and sugar twelve 5-ounce ramekins and arrange them on a large, rimmed baking sheet. Spoon the peaches into the ramekins and sprinkle with the topping.
                                                                  • Bake the crisps for about 1 hour, until the filling is bubbling. Remove the ramekins from the oven and increase the temperature to 400°. Bake the crisps on the upper rack for about 8 minutes, until the topping is browned. Serve warm or at room temperature with ice cream, if desired.
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2/3 cup short grain brown rice
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No salt
                                                                  • Yes No 1 whole chicken breast (bone-in, skinless)
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 corn
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 8 cup low-sodium chicken broth
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 lb white potato
                                                                  • Yes No 1/2 thick lb asparagus
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No 1/4 cup fat free yogurt
                                                                  • Yes No 1 small tbsp drained caper
                                                                  • In a small saucepan, cover the rice with the water and bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes. Remove from the heat and let stand for 10 minutes, then season with salt and fluff with a fork.
                                                                  • Meanwhile, in a large saucepan, combine the chicken, scallions, garlic, corn, cumin and 1/2 cup of the cilantro with the chicken broth. Season with salt and pepper and bring to a boil. Simmer the broth over moderately high heat until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate and let cool slightly. Pull the meat off the bones and shred.
                                                                  • Strain the broth and return it to the saucepan. Return the corn to the broth and discard the remaining solids. Bring the broth to a boil. Add the potatoes and simmer over moderately high heat until nearly tender, about 8 minutes. Add the asparagus and simmer until the potatoes and asparagus are tender, about 5 minutes longer. Return the shredded chicken to the pot and season the soup with salt and pepper.
                                                                  • Ladle the soup into bowls and garnish with the avocado, yogurt, capers, brown rice and remaining 2 tablespoons of cilantro.
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook

                                                                  Traditionally, this is the Japanese term for chicken that’s skewered and grilled. Try our easy version of this popular Japanese street food.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 1/4 cup sake
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No 6 scallion
                                                                  • Combine first 5 ingredients in a large zip-top plastic bag; add chicken, turning to coat. Seal, and chill 30 minutes or up to 2 hours.
                                                                  • Soak 6-inch wooden skewers in water to cover 30 minutes; drain. Preheat grill to medium-high heat (350° to 400°). Thread chicken and green onion pieces onto skewers, discarding marinade. Grill 6 to 8 minutes on each side or until chicken is done.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill

                                                                  A long soak in a citrus-, garlic-, cilantro-, and oregano-infused marinade gives this Puerto Rican pork dish from Sofrito restaurant in New York a mellow herby flavor. Cooking it slowly wrapped in banana leaves ensures a juicy, moist roast. Serve it up with some rice, black beans, and sweet plantains. What to buy: Banana leaves are often kept in the frozen foods section of the grocery store. Thaw in the refrigerator before using. If you can’t find sour oranges (also known as bitter oranges), use a mixture of half lemon juice and half grapefruit juice. Game plan: Be sure to start making this a day before you want to serve it, as it needs 12 to 24 hours to marinate.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup garlic
                                                                  • Yes No 1/2 fresh cilantro
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup sour orange juice
                                                                  • Yes No 1/4 cup packed oregano
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Yes No 3 tbsp kosher salt
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 4 lb bone-in pork shoulder
                                                                  • Yes No large, 4 foot long 1}} banana
                                                                  • Yes No 3/4 cup water
                                                                    For the marinade:
                                                                  • Place all ingredients except the oils in a blender and process until smooth. With the motor running, add the oils in a slow, steady stream until evenly incorporated; set aside.
                                                                    For the pork:
                                                                  • Combine the salt, oregano, and pepper in a small bowl.
                                                                  • Rinse the pork with cold water and pat dry with paper towels. Make 3 to 4 horizontal incisions through the fat, cutting until you hit the flesh. Rub the pork all over with the salt mixture. Place in a large resealable plastic bag, add the marinade, and turn the pork to coat. Seal the bag and refrigerate, turning occasionally, for 12 to 24 hours.
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Cut the banana leaf in half horizontally and overlap the two pieces of leaf so that they roughly form a rectangle about 2 feet long and 1 foot wide. Remove the pork from the marinade and place it on the banana leaves so that the short and long ends of the pork and the leaves match. Fold in the left and right sides of the leaves and roll up the pork like a burrito to completely encase the meat.
                                                                  • Place the wrapped pork seam-side down in a Dutch oven or other large, heavy-bottomed pot with a tightfitting lid. Add the water, cover, and bake until the meat is fork tender, about 2 to 3 hours.
                                                                  • Unwrap the pork, place it in a bowl, and, using two forks, shred it into bite-size pieces. If the meat is dry, add pan juices as needed and stir to combine. Serve with rice and beans.
                                                                  Cuisine:YesNopuerto rican
                                                                  Yields: 8servings
                                                                  • Total Time: 13 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup chopped oil packed sun dried tomato halves
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 2 oz onion sandwich buns
                                                                  • Yes No 2 cup arugula
                                                                  • Preheat broiler.
                                                                  • Heat a grill pan coated with cooking spray over medium-high heat. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides evenly with 1/8 teaspoon salt and black pepper. Add chicken to pan, and cook 4 minutes on each side or until done.
                                                                  • While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.
                                                                  • Place buns, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Place 1 chicken breast half on bottom half of each bun. Add arugula to tomato mixture, and toss gently to coat. Arrange about 1/2 cup arugula mixture over each chicken breast half. Cover with tops of buns.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 1 cup organic all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 stick organic unsalted butter
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/2 tsp organic pure vanilla extract
                                                                  • Preheat oven to 325 degrees. Pulse walnuts in a food processor until finely ground. Transfer to a bowl, and whisk in flour and salt.
                                                                  • Beat butter, sugar, and vanilla until pale and fluffy. Slowly add walnut mixture, and beat until just combined.
                                                                  • Butter an 8-inch round cake pan. Transfer dough to pan.
                                                                  • Place a piece of plastic wrap on dough, and use it to press
                                                                  • the dough evenly into pan (this will prevent the dough from
                                                                  • sticking to your fingers). Cut dough into 8 wedges using a
                                                                  • paring knife. Prick all over with a wooden skewer or fork.
                                                                  • Bake until golden brown and firm in center, 30 to 35 minutes.
                                                                  • Transfer pan to a wire rack. Recut into wedges and prick
                                                                  • again. Let cool slightly. Dust with confectioners' sugar.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  Ingredients
                                                                  • Yes No 1 7 oz, 3/4 cup roasted red pepper
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp wine vinegar
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 4 tbsp cooking oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 1/2 lb sea scallop
                                                                  • Yes No 1 lb center cut salmon fillet
                                                                  • In a food processor or blender, puree the red peppers and garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of black pepper.
                                                                  • Light the grill or heat the broiler. Thread the shrimp on four skewers and the scallops on four skewers. Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper. Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt.
                                                                  • Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center). Serve with the red-pepper sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for chocolate-glazed shortbread fingers can be found in Season's Eatings along with the following: Basic Shortbread, Espresso Shortbread, Lemon-Poppy Seed Glazed Balls, Black-and-White Triangles, and Candied Ginger Shortbread Wedges.

                                                                  Ingredients
                                                                  • Yes No 1 basic shortbread
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 4 tsp safflower oil
                                                                  • Prepare basic shortbread. Form dough into a disk; wrap in plastic, and refrigerate for at least 1 hour (or overnight). Roll out to a 1/2-inch thickness. Cut into 1-by-3-inch rectangles; refrigerate for 20 minutes. Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes. Let cool completely.
                                                                  • Make glaze: Coarsely chop semisweet chocolate; melt in a heatproof bowl set over (not in) a pan of hot but not boiling water, stirring with a wooden spoon. Stir in safflower oil (for gloss). Remove from heat, and let cool 10 minutes. Dip 1/3 of each cookie into chocolate glaze, and transfer to a parchment-lined baking sheet. Refrigerate until glaze is set, about 10 minutes. Cookies can be stored, in single layers between waxed or parchment paper, in airtight containers at room temperature for 1 week.
                                                                  Yields: 18fingers
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This decadent version of French toast, from Jamie West at The Mayflower Inn in Washington, Connecticut, is made with two slices of buttery brioche that are filled with creamy peanut butter, coated in crunchy cornflakes, toasted until crisp and topped with maple syrup and fresh berries. F&W's Grace Parisi adapted the recipe to make it easier and cheaper.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No sixteen slice thick slices brioche
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 4 cup corn flakes
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No powdered sugar
                                                                  • Yes No 4 cup mixed berries
                                                                  • Yes No maple syrup
                                                                  • Preheat the oven to 250°. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of brioche and cover with the remaining 8 slices, making sandwiches.
                                                                  • In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet.
                                                                  • Melt 1 tablespoon of the butter in a very large skillet. Add 4 of the sandwiches and cook over moderate heat until golden and crisp on the bottom, 2 to 3 minutes. Transfer the half-cooked sandwiches to the baking sheet. Add another tablespoon of the butter to the skillet, flip the sandwiches back into the skillet and cook until golden and crisp on the bottom, about 2 minutes longer. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Transfer the French toast to plates and dust with confectioners' sugar. Top with the berries and drizzle with maple syrup.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8pieces
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup organic all purpose flour
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1/4 cup organic cocoa powder, unsweetened, natural
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1/4 cup organic buttermilk (1% fat)
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
                                                                  • In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
                                                                  • In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
                                                                  • Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.)
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12cupcakes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick

                                                                  Stuff and roll the roast the day before; remove from the refrigerator, and let stand at room temperature 30 minutes before cooking.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/3 cup sun dried tomatoes
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup diced shallot
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tsp diced rosemary
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1 1 1/2 oz slice sourdough bread
                                                                  • Yes No 1 2 1/2 lb rolled boneless leg of lamb
                                                                  • Combine 1 cup boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.
                                                                  • Preheat oven to 425°.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 3 minutes or until tender. Add tomatoes and 2 garlic cloves; sauté 1 minute. Stir in 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
                                                                  • Place bread in a food processor; pulse 25 times or until coarse crumbs measure 3/4 cup. Stir crumbs into shallot mixture.
                                                                  • Unroll roast; trim fat. Place roast between 2 sheets of heavy-duty plastic wrap; pound to 3/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumb mixture over roast. Reroll roast; secure at 1-inch intervals with twine. Combine remaining 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 minced garlic cloves; rub over roast.
                                                                  • Place roast on rack of a broiler pan coated with cooking spray. Bake at 425° for 30 minutes. Remove roast from oven; cover loosely with foil. Bake an additional 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let roast stand 15 minutes before slicing.
                                                                  • Wine note: Lamb stars in most Mediterranean cuisines. Thus, it's traditionally paired with a score of different wines. My favorite is syrah, which is rich and mouth-filling with an earthy, meaty character that perfectly underscores the luscious meatiness of lamb. A terrific syrah bargain: Grand Archer Syrah 2003 from Sonoma County, California ($20). --Karen MacNeil
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8servings (serving size: about 3 ounces)
                                                                    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
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    Minute

                                                                  Grains make a salad more substantial. They also continue to absorb moisture as they sit, so if you've made the salad in advance, you might need to add more dressing or lemon juice to perk it up when serving. For a change of pace, try substituting 3 1/2 cups of another cooked whole grain, such as brown rice or quinoa, for the barley. 450 calories; 9 g protein; 25 g fat; 52 g carb; 11 g fiber Get more recipes for your Spring Greens and learn how to keep greens fresh

                                                                  Ingredients
                                                                  • Yes No 1 cup pearled barley
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1/4 cup minced dill weed
                                                                  • Yes No 1 large bunch watercress, stems
                                                                  • Yes No 1/3 cup sunflower seeds
                                                                  • In a large pot, bring 2 quarts water to a boil over high heat. Add barley and 1/2 teaspoon salt; reduce to a simmer and cook, uncovered, until barley is tender but still chewy, about 35 minutes. Drain; rinse barley under cold running water until cool. Drain well, and transfer to a large bowl.
                                                                  • Whisk together lemon juice, mustard, honey, and oil in a small bowl; season with salt and pepper. Set aside. Add carrots, cucumber, red onion, dill, and dressing to large bowl with barley. Toss to combine.
                                                                  • At serving time, add watercress and sunflower seeds; toss to combine. Place salad on platter to serve family-style, or mound on individual plates. Serve at room temperature.
                                                                  Yields: 5
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Serve this granola with Greek yogurt, seasonal fruit, and a drizzle of honey.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 cup water
                                                                  • Yes No 4 1/2 cup rolled oat
                                                                  • Yes No 1/2 cup wheat germ
                                                                  • Yes No 1/2 cup bran
                                                                  • Yes No 1 cup raw cashews
                                                                  • Yes No 1 cup raw almonds
                                                                  • Yes No 1 1/2 cup unsweetened shredded coconut
                                                                  • Yes No 2/3 cup dried cherry
                                                                  • Yes No 2/3 cup golden raisin
                                                                  • Preheat oven to 250. Melt butter in a saucepan over medium-low heat. Add sugar, and cook until melted. Stir in brown-rice syrup or honey, vanilla, salt, cinnamon, and water. Add remaining ingredients, except dried fruits, and toss. Arrange in a single layer on two rimmed baking sheets. Bake, stirring occasionally, until golden brown and dry, about 1 1/2 hours. Let cool on sheets. Transfer to a bowl, and add dried fruits. Granola can be stored in an airtight container for up to 3 weeks.
                                                                  Yields: 12cups
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 6 slice ham
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 small potato
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No salt
                                                                  • Yes No 8 large egg
                                                                  • Yes No 6 tbsp milk
                                                                  • Preheat oven to 375ºF. Mist a 12-cup muffin tin with nonstick cooking spray. Cut each slice of ham in half and press 1 piece into each cup.
                                                                  • Warm oil in a skillet over medium-high heat. Cook potato, stirring, until softened and golden, about 5 minutes. Add onion and bell pepper and cook, stirring, until softened, 3 to 5 minutes longer. Season with salt and divide among muffin cups.
                                                                  • In a large measuring cup, whisk together eggs, milk and 1/4 tsp. salt. Pour egg mixture into muffin cups so each one is about half full. Bake until eggs are cooked through, about 15 minutes. Let stand on a wire cooling rack for 5 minutes. Remove frittatas from muffin tin and serve warm, or let cool completely and serve at room temperature.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6(serving size: 2 frittatas)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                  Anu's Avial
                                                                   45 m
                                                                  Ingredients
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 3 oz green bean
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 5 long hot green chiles and, 2
                                                                  • Yes No 5 tbsp vegetable oil
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 1/2 5 1/4 oz cup shredded unsweetened shredded coconut
                                                                  • Yes No 3 medium shallots, very
                                                                  • Yes No 1 garlic, very
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 12 curry leaf
                                                                  • Yes No 1 1 by 1/4 inch underripe banana, sticks
                                                                  • Yes No 1 cup whole milk yogurt
                                                                  • Yes No salt
                                                                  • In a large saucepan, combine the cucumber, potato, carrot, beans, tomato, the halved chiles and 2 tablespoons of the vegetable oil. Add the water and turmeric and bring to a simmer over high heat. Reduce the heat to moderate, cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
                                                                  • In a food processor, combine the sliced chiles, coconut, shallots, garlic and cumin seeds and process to a paste. Stir the paste into the vegetables and simmer for 4 minutes.
                                                                  • In a small skillet, heat the remaining 3 tablespoons of oil until shimmering. Add the curry leaves and fry over high heat until sizzling, about 10 seconds. Add the oil and fried curry leaves to the stew, along with the banana and simmer for 1 minute. Stir in the yogurt. Season with salt and serve.
                                                                  Yields: 5
                                                                  • Total Time: 45 minutes
                                                                    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
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  What could be better than a chocolate cake for dessert? How about a chocolate cake that is served warm with a river of chocolate running from it. Using dark chocolate makes this recipe for Molten Lava Cakes better than any you can get in a restaurant.

                                                                  Ingredients
                                                                  • Yes No 5 oz dark chocolate
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No ice cream
                                                                  • Preheat oven to 400 degrees F. Lightly grease four 4-ounce custard cups. In double boiler, melt chocolate and butter. Stir in sugar. In a small bowl, lighly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 10 minutes. Centers should be soft but sides should be done. Invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with whipped or ice cream.
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Use mushrooms of equal size for even cooking.

                                                                  Ingredients
                                                                  • Yes No 2 medium leek
                                                                  • Yes No 1 16 oz, 24 medium fresh mushrooms
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup fine dry bread crumb
                                                                  • Yes No 1/4 cup pecan
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No basil
                                                                  • Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.
                                                                  • Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. salt; invert mushrooms.
                                                                  • Bake at 350° for 15 minutes.
                                                                  • Sauté leeks, shallots, and garlic in hot oil in a large skillet over medium heat 3 to 5 minutes or until tender. Transfer mixture to a large bowl. Stir in 1/4 cup Parmesan cheese, next 3 ingredients, and remaining 1/2 tsp. salt until well combined. Spoon 1 heaping teaspoonful leek mixture into each mushroom cap. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350° for 10 minutes or until golden. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8appetizer servings
                                                                  • Prep Time: 28 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Joan Coukos of Manhattan's two-year-old Chocolat Moderne is a self-taught chocolatier. Her bittersweet truffles are coated with a variety of flavorings, including blends of Chinese and Mexican spices.

                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 tbsp light corn syrup
                                                                  • Yes No 3/4 lb bittersweet chocolate
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/3 cup finely shredded unsweetened shredded coconut
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Yes No 1 tsp ground chipotle powder
                                                                  • Yes No 1 tsp ancho powder
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 tsp five spice
                                                                  • In a medium saucepan, bring the cream and corn syrup to a boil. Put the bittersweet chocolate in a medium bowl and pour the hot cream over it. Let stand for 2 to 3 minutes, then whisk until smooth. Whisk in the butter. Refrigerate until firm, at least 1 hour.
                                                                  • Meanwhile, in a small dry skillet, toast the coconut over moderate heat, stirring constantly, until just lightly browned, about 2 minutes. Transfer to a small bowl and let cool. Stir in the cardamom, cloves, 2 tablespoons of the sugar and 1/4 teaspoon of the cinnamon. In another small bowl, whisk 1/3 cup of the sugar with the remaining 1 tablespoon of cinnamon, the allspice and the chipotle and ancho chile powders. In a third small bowl, whisk 1/4 cup of the cocoa powder with the five-spice powder and the remaining 1/3 cup of sugar. Put the remaining 1/4 cup of cocoa in another bowl.
                                                                  • Line a baking sheet with parchment paper. Scoop up level tablespoons of the ganache and drop them onto the parchment. Place the baking sheet in the refrigerator for 10 minutes. Using your hands, roll each mound of ganache into a ball; you may have to cool your hands in ice water periodically while you work.
                                                                  • Roll 1 truffle at a time into 1 of the coatings. Return the truffles to the baking sheet, cover loosely and refrigerate until chilled.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12truffles
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 carrots, different colours
                                                                  • Yes No 1 bulb fennel
                                                                  • Yes No 3 to 4 radishes
                                                                  • Yes No 1 light coloured beetroot
                                                                  • Yes No a celeriac
                                                                  • Yes No red and white cabbage
                                                                  • Yes No red onion
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 lemon
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a of fresh soft herbs
                                                                  • Yes No yoghurt
                                                                  • Yes No 2 tbsp 2 tablespoons mustard
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. I’ve used yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but it’s also healthier. If you’re struggling to find radishes or fennel, don’t worry. Just do what you can, but remember that the more interesting crunchy vegetables you can get shredded into this baby, the better!PS. If you haven’t got round to getting yourself a food processor yet, and you’re serious about cooking, do go and buy one. It won’t be a waste of money – unlike most kitchen gadgets you’ll use it all the time, especially for recipes like this one. Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like. Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.• from Jamie at Home
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    bind
                                                                  • Yes No
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                                                                  • Yes No
                                                                    julienne
                                                                  • 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
                                                                    roast

                                                                  For Thanksgiving, I wanted to bake a Blackberry Pie for a dear friend and neighbor. Unfortunately, I was in a hurry and was only able to find one 1/2 pint of blackberries. Since she loves all berries, I was able to improvise and came up with this multi-berry Fruits of the Forest Berry Pie.

                                                                  Ingredients
                                                                  • Yes No 9 inch double 9 inch pie crust pastry
                                                                  • Yes No 1/2 pint blackberry
                                                                  • Yes No 1/2 pint raspberry
                                                                  • Yes No 1/2 pint blueberry
                                                                  • Yes No 1 oz strawberry pie filling
                                                                  • Yes No milk
                                                                  • Yes No sugar, granulated
                                                                  • Preheat oven to 425 degrees F. Wash and drain berries. Press bottom pie dough into glass pie plate. Place berries in pie crust in even amounts. Pick strawberries out of pie filling. Spread out strawberries amoung other berries. Fill pie shell with rest of can filling. Only fill to just under inside rim of pie plate. (Save remaining filling for other uses.) Cover with either latticed or vented top crust. Paint pie crust with milk and sprinkle with sugar. Bake Fruits of the Forest Berry Pie for 40-45 minutes. Tent edges of pie crust if necessary.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • 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
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp ice water
                                                                  • Yes No 2 lb rhubarb stalks
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 3 large egg white
                                                                  • Yes No pinch salt
                                                                  • MAKE THE PASTRY In a food processor, combine the flour with the sugar and salt. Add the butter and pulse just until it is the size of peas. In a small bowl, whisk the egg with the ice water. Drizzle the egg mixture over the dough and pulse just until evenly moistened; do not let it form a ball. Turn the dough out onto a work surface, gather it together and shape into a disk. Wrap in plastic and refrigerate until firm, at least 30 minutes.
                                                                  • MAKE THE FILLING In a medium bowl, toss the rhubarb with 1/2 cup of the sugar; transfer to a strainer. Set it over the bowl and refrigerate overnight to drain.
                                                                  • Preheat the oven to 375°. On a lightly floured surface, roll out the pastry to a 14-inch round. Fit the pastry into a 10-inch tart pan with a removable bottom and trim the overhanging pastry.
                                                                  • Line the pastry with foil and fill with pie weights, dried beans or rice. Bake the tart shell in the lower third of the oven for about 20 minutes, or until the pastry is set. Carefully remove the foil and weights and bake the shell for about 10 minutes, or until cooked and the bottom is lightly golden.
                                                                  • Press on the rhubarb to extract as much liquid as possible. In a bowl, toss the rhubarb with 1/3 cup plus 1 tablespoon of the sugar. Spread the rhubarb in the shell and bake in the center of the oven for 15 minutes, or until the rhubarb is just tender.
                                                                  • In a medium bowl, whisk the cream with the egg yolks and 3 tablespoons of the sugar. Pour the custard over the rhubarb and bake in the lower third of the oven for about 20 minutes, or until set.
                                                                  • Increase the oven temperature to 425° and position a rack in the upper third of the oven. In a large bowl, using a handheld electric mixer, beat the egg whites with the salt until firm peaks form. Gradually add the remaining 1/4 cup of sugar, beating until the whites are stiff and glossy. Spread the meringue over the tart all the way to the side. Bake in the upper third of the oven for 5 minutes, or just until the meringue is lightly browned. Let the tart cool, then remove the ring, slide the tart onto a cake plate and serve.
                                                                  Yields: 110-inch tart
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Potato gratin has a reputation for being laden with cream, butter, and cheese. To lighten things up, we used chicken broth instead of cream and took it easy on the cheese. But this dish still has crispy cheese on top and soft layers of flavorful potatoes. In our opinion, it’s as delicious as the classic. What to buy: Graddost is a semifirm cow’s-milk cheese that is mild and creamy in flavor and great for melting. It can be found at Swedish grocery stores or online. If you can’t find it, Havarti is a good substitute. This recipe was featured as part of our Summer Solstice menu.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 1/2 tsp dill seed
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 1/4 lb yukon gold potato
                                                                  • Yes No 2 5 oz cup shredded havarti cheese
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
                                                                  • Melt 2 tablespoons butter in a medium frying pan over medium heat until foaming. Add onion, dill seed, coriander, and a pinch each of salt and pepper and cook, stirring occasionally, until onion is softened and just starting to brown, about 10 minutes. Season with more salt and pepper as needed. Remove from heat and let cool, about 10 minutes.
                                                                  • Meanwhile, using a very sharp knife or a mandoline, evenly slice potatoes 1/8 inch thick.
                                                                  • Arrange a third of the potatoes in the prepared baking dish in a flat, shingled layer and sprinkle with salt and pepper. Arrange half of the onion mixture over the potatoes, then top with 1/2 cup of the cheese.
                                                                  • Repeat step 4, and then place the final layer of potatoes on top. Pour chicken broth over potatoes, season with salt and pepper, and sprinkle with remaining 1 cup cheese.
                                                                  • Bake until potatoes are tender when pierced with the tip of a knife, the liquid around the sides is bubbling, and the cheese is browned on top, about 45 to 55 minutes. Let stand at least 10 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for nine-layer filo pie is known as Bregovska pita or gibanica devet vrsti. In Slovenia, it is known as prekmurska gibanIca. The pita or pastry dough can be made from scratch but I prefer to use filo dough for convenience. Try this with a piping hot cup of Turkish coffee, which is popular throughout the Balkans. Here's a larger photo of Croatian Nine-Layer Filo Pie or Bregovska Pita.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup thompson seedless raisin
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 8 oz unsalted butter
                                                                  • Yes No 1 1 lb filo dough
                                                                  • Yes No 2 cup sour cream
                                                                  • Yes No 1 lb apple
                                                                  • Yes No 1 cup poppyseeds ground three times
                                                                  • Yes No 1 cup finely ground walnuts
                                                                  • Yes No 2 large egg
                                                                  • Heat oven to 375 degrees. Lightly coat a deep baking pan large enough to accommodate the filo dough without too much overhang. Place 2 sheets of filo dough in the bottom of the pan, brush with melted butter, and sprinkle with cinnamon-sugar and a few tablespoons sour cream. Lay down 2 more sheets of filo dough, brush with butter, spread with half the apples, sprinkle with cinnamon-sugar and a few tablespoons sour cream. Lay down 2 more layers of filo dough, brush with butter, spread with half the raisins, sprinkle with cinnamon-sugar and a few tablespoons sour cream. Lay down 2 more sheets of filo dough, brush with butter, spread with half the poppyseeds, sprinkle with cinnamon-sugar and a few tablespoons sour cream. Lay down 2 more layers of filo dough, brush with butter, spread with half the walnuts, sprinkle with cinnamon-sugar and a few tablespoons sour cream. Lay down 2 more sheets of filo dough and repeat the process beginning with the apples. End with 2 sheets of filo dough on top and brush with butter. Tuck any overhanging filo dough down the sides or cut it off. Mix any remaining sour cream (about 2 tablespoons) with eggs and pour over the pie. Using a long skewer, prick the pie all the way to the bottom in several places. Bake 50 minutes or until golden brown on top. Let cool completely in the pan and slice into squares to serve.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 12slices croatian filo pie
                                                                  • Prep Time: 50 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 13 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes