loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  This recipe for Polish poached pears with chocolate sauce or gruszki w czekoladzie is typical of the stewed or poached not-so-sweet fruit desserts Poles love. For a dramatic presentation, leave the pears whole and remove the core from the bottom or slice them in half for easier core removal. For a pink color, 1 cup of the water can be replaced with 1 cup red wine. Makes 4 servings Polish Poached Pears with Chocolate Sauce or Gruszki w Czekoladzie

                                                                  Ingredients
                                                                  • Yes No 4 firm ripe bosc pears, and, stem left intact
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 recipe hot chocolate sauce
                                                                  • Either leave the pears whole or cut them in half. Add sugar and water to a large saucepan and heat it until the suar has dissolved completely. Add pears to pan. Bring to a boil. Immediately reduce heat to low and simmer, uncovered, 15-20 minutes or until the tip of a boning knife (or one with a slender blade) can be inserted easiy into the pears. But do not cook the pears to the mushy state. Remove from poaching liquid and cool. To serve: Either place a small ladleful of hot chocolate sauce on the bottom of a plate and put the whole pear or two halves) in the middle, or ladle the chocolate sauce over the pears.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve

                                                                  I?ve used a joint of topside here because it is by far the most widely available roasting joint, but you can also use rib of beef.The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.

                                                                  Ingredients
                                                                  • Yes No 1.5kg topside of beef
                                                                  • Yes No medium 2 onions
                                                                  • Yes No 2 carrots
                                                                  • Yes No celery
                                                                  • Yes No 1 bulb of garlic
                                                                  • Yes No a small bunch sage
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • I’ve used a joint of topside here because it is by far the most widely available roasting joint, but you can also use rib of beef.The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.To prepare your beef:• Take your beef out of the fridge 30 minutes before it goes into the oven• Preheat your oven to 240°C/475°F/ gas 9 • There’s no need to peel the vegetables – just give them a wash and roughly chop them • Break the garlic bulb into cloves, leaving them unpeeled • Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil • Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat • Place the beef on top of the vegetablesTo cook your beef:• Place the roasting tray in the preheated oven • Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef • If you prefer it medium-rare, take it out 5 to 10 minutes earlier • For well done, leave it in for another 10 to 15 minutes • If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking • Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning • When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so • Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings • from Jamie's Ministry of Food
                                                                  Cuisine:YesNoyorkshire
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover

                                                                  This easy, no-cook spread has been a favorite in the author's family for almost 20 years. It is terrific with any kind of cracker or crisp bread. Prepare it up to a day ahead, and refrigerate.

                                                                  Ingredients
                                                                  • Yes No 1 lb hot smoked boneless salmon fillet
                                                                  • Yes No 3/4 cup reduced fat sour cream
                                                                  • Yes No 1 tsp finely grated lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No chives
                                                                  • Place half of salmon, sour cream, rind, juice, cardamom, and pepper in a food processor. Process until smooth. Transfer salmon mixture to a bowl.
                                                                  • Coarsely chop remaining salmon, and fold into salmon mixture. Gently fold in 1/4 cup chives. Cover and chill. Garnish with additional chopped chives, if desired.
                                                                  • How to Hot-Smoke a Salmon: Besides fresh fish at the seafood counter, keep an eye out for smoked salmon, either hot-smoked (kippered) or cold-smoked (lox). I use hot-smoked salmon in the winter for pizzas and other savory dishes. Lox is more delicate and doesn't hold up to cooking, but we serve it with breakfast toast and with appetizers in the afternoon.
                                                                  • Although commercially smoked fish is readily available, you can also prepare your own on the grill with wood chips available in small bags from most markets. I prefer alder wood if it is available. Use this smoked salmon in the recipes here, or add it to pasta, pizza, or a main-course salad. -KD
                                                                  Yields: 20servings (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    alder wood

                                                                  )

                                                                  Ingredients
                                                                  • Yes No 1 large yellow squash
                                                                  • Yes No 2 small onion
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 tbsp brown sugar
                                                                  • Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.
                                                                  • Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.
                                                                  • Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  The perfect finale for a warm summer night. Store-bought meringue cookies add crunch, while pistachios lace the layers with nutty sweetness. Prep and Cook Time: 40 minutes. Notes: For convenience, prepare vanilla cream and berries through step 3 up to 3 hours before serving. Cover and chill separately until ready to assemble. Or, prepare the parfaits entirely and refrigerate, uncovered, for up to 1 hour before serving.

                                                                  Ingredients
                                                                  • Yes No 1 7 to 8 inch vanilla bean pod
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 cup muscat wine
                                                                  • Yes No 3 cup mixed fresh berries
                                                                  • Yes No 3 chunk, 1/2 inch oz crisp vanilla meringue cookies, chunks
                                                                  • Yes No 1/3 cup diced unsalted pistachio
                                                                  • With a sharp paring knife, split vanilla bean open lengthwise. Use the knife to scrape the tiny black seeds into a small bowl; reserve pod. Add the powdered sugar and 1 tablespoon of the whipping cream to the bowl and mix well to separate vanilla seeds.
                                                                  • Cut vanilla pod completely in half lengthwise. In a 1- to 1 1/2-quart pan, combine vanilla pod halves, granulated sugar, and wine. Bring to a boil over high heat, then reduce heat and simmer until reduced to about 1/3 cup, 15 to 20 minutes. Let mixture cool slightly; discard vanilla pod halves.
                                                                  • Stir berries into wine mixture in pan. Chill berry mixture in refrigerator for at least 15 minutes and up to 3 hours.
                                                                  • Meanwhile, in the large bowl of an electric mixer, combine vanilla-cream mixture and remaining whipping cream. Beat until soft peaks form.
                                                                  • Fold meringues into whipped cream mixture. In a 12-ounce glass, layer 1/8 of the berry mixture, 1/8 of the whipped cream mixture, and 1/8 of the pistachios. Repeat layering and top with a few fresh berries. Layer ingredients in the same order in 3 more glasses.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb yellow squash
                                                                  • Yes No 3/4 cup chopped scallion
                                                                  • Yes No 1 cup reduced fat mayonnaise
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 10 oz sharp cheddar cheese
                                                                  • Yes No 1 cup fresh bread crumbs
                                                                  • Yes No 2 tbsp butter
                                                                  • Combine squash and green onions in a large microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 8 minutes or until squash is tender. (Do not drain.)
                                                                  • Whisk together mayonnaise and next 3 ingredients in a large bowl; stir in squash mixture and cheese. Spoon mixture into a lightly greased 11- x 7-inch baking dish; cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 10 minutes or until casserole is set; remove from microwave, and let stand 10 minutes.
                                                                  • Stir together breadcrumbs and melted butter; microwave 2 minutes. Sprinkle over casserole.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle

                                                                  These chocolate chip cookies get a cool and refreshing twist from a touch of peppermint extract.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 1/2 tsp peppermint extract
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 miniature cup chocolate chip
                                                                  • In a bowl, with a mixer on high speed, beat butter, powdered sugar, peppermint extract, and vanilla until well blended. Beat in egg whites until incorporated. Reduce speed and mix in flour, salt, and chocolate chips. Cover bowl with plastic wrap and chill until dough is firm but pliable, about 30 minutes.
                                                                  • With powdered sugar-dusted hands, shape dough into 1 1/2-inch balls, flattening each slightly between your palms to about 2 1/2 inches wide. Place 1 inch apart on buttered 12- by 15-inch baking sheets.
                                                                  • Bake in a 300° regular or convection oven until cookies feel firm to touch and are barely beginning to turn golden on the edges, 10 to 12 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer cookies to racks to cool completely.
                                                                  • Nutritional analysis per cookie.
                                                                  Yields: 30cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake

                                                                  You can prepare the patties in advance up to the point of dredging them in cornmeal; cover and refrigerate. Purchase precut, fresh pineapple in the produce section to save time.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 oz boil in long grain rice
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 cup diced pineapple
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup black beans in can
                                                                  • Yes No 1/2 tsp bottled minced garlic
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/2 2 oz cup shredded monterey jack cheese
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 1/4 cup cornmeal
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.
                                                                  • To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
                                                                  • Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You can mix and match the listed ingredients to create your own version of this salad. We used store-bought roasted turkey, but chicken also works well.

                                                                  Ingredients
                                                                  • Yes No 4 4 oz slice bacon
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 large romaine lettuce
                                                                  • Yes No 8 oz roasted turkey breast
                                                                  • Yes No 1 avocado
                                                                  • Yes No 3 oz blue cheese
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 plum tomato
                                                                  • In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425-degree oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside.
                                                                  • In a large bowl, whisk together vinegar, mustard, salt, and
                                                                  • pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Try one of our other thumbprint variations: Apricot Thumbprints Ganache Thumbprints Dried-Fruit Thumbprints Candied Orange Peel Thumbprints

                                                                  Ingredients
                                                                  • Yes No 1 chocolate cookie dough
                                                                  • Yes No 3/4 cup chopped sanding sugar
                                                                  • Yes No 1/2 cup raspberry jam
                                                                  • Roll dough into 1-inch balls, then roll in finely chopped nuts or sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
                                                                  • Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
                                                                  • Let cool completely. Spoon jam filling into thumbprints.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate

                                                                  When the Moors invaded Spain they brought grapes and dried fruits with them. Their love of mixing dried fruits with meats definitely left its mark on Spanish cooking and this is my nod to that time in Spain's history. Cut into these big tender chops and you'll get sweet juicy flavours inside perfectly cooked meat. Go to a good butcher and ask for chops that are 2.5cm thick, ideally with two different colours of meat on them: the sweet darker meat, and the leaner eye meat. Then head to any good food store for the jarred beans. Spanish beans are like the Bentley of beans, so although they cost a bit more than the tinned ones they make all the difference.

                                                                  Ingredients
                                                                  • Yes No a sprigs of fresh oregano
                                                                  • Yes No marjoram
                                                                  • Yes No sea salt and freshly ground
                                                                  • Yes No black pepper
                                                                  • Yes No a of raisins
                                                                  • Yes No good quality dry sherry
                                                                  • Yes No spanish extra virgin olive oil
                                                                  • Yes No 4, pork chops
                                                                  • Yes No bone in, the best quality
                                                                  • Yes No meat you afford
                                                                  • Yes No slice fat from a slices
                                                                  • Yes No pata negra, and some
                                                                  • Yes No pata negra offcuts
                                                                  • Yes No 2 rashers smoked
                                                                  • Yes No streaky bacon
                                                                  • Yes No olive oil
                                                                  • Yes No onion
                                                                  • Yes No 1 red pepper
                                                                  • Yes No a sprigs of fresh
                                                                  • Yes No rosemary
                                                                  • Yes No a fresh bay leaves
                                                                  • Yes No 1 x of white beans
                                                                  • Yes No butter beans
                                                                  • Yes No swiss chard, stalks
                                                                  • Yes No spinach
                                                                  • When the Moors invaded Spain they brought grapes and dried fruits with them. Their love of mixing dried fruits with meats definitely left its mark on Spanish cooking and this is my nod to that time in Spain's history. Cut into these big tender chops and you'll get sweet juicy flavours inside perfectly cooked meat. Go to a good butcher and ask for chops that are 2.5cm thick, ideally with two different colours of meat on them: the sweet darker meat, and the leaner eye meat. Then head to any good food store for the jarred beans. Spanish beans are like the Bentley of beans, so although they cost a bit more than the tinned ones they make all the difference.Pound most of your oregano leaves with a small pinch of salt and pepper in a pestle and mortar. Roughly chop the raisins, then add them to the pestle and mortar with a splash or two of sherry and a splash of extra virgin olive oil. Muddle everything together to make a paste, then put to one side for a minute.Lay each pork chop in front of you so the side with the fat is farthest away. Carefully insert a knife into the side nearest you and move it around to make a pocket inside. Use your fingers to fill each pocket with the raisin paste. Look at the picture to see what I mean, or go to www.jamieoliver.com/how-to.Fry the strips of fat from your pata negra or bacon in a medium pan on a high heat for a few minutes, then add the offcuts (or bacon) and a drizzle of olive oil. Stir in the chopped onion and pepper, then turn the heat down and cook for about 5 more minutes, or until the vegetables have softened. Roughly chop your rosemary leaves and add those to the pan along with your bay leaves.Add your beans to the pan with 350ml of water. Stir, then leave to tick away for about 20 minutes. Keep an eye on the beans and add a splash more water if they look dry.Get a barbecue or griddle pan really hot. Rub some olive oil and a good pinch of salt and pepper all over the pork chops. Put them on the very hot side of your barbecue and sear them for 2 to 3 minutes on each side to get some good colour going, then move them to the gentler side of the barbecue so they can cook slowly. If you’re using a griddle pan, turn the heat down to medium low and cook for a further 10 minutes, turning occasionally.Meanwhile finely chop the stalks of the Swiss chard and add them to the pan with the beans. Roughly chop the leaves and add them to the pan for the last minute or two of cooking so as not to lose the flavour. Taste the beans and season with salt and pepper. Cook for a few more minutes if you want to achieve a thicker consistency. Divide the beans between four plates and lay a pork chop over each. Sprinkle over the reserved oregano leaves, finish with a drizzle of olive oil and serve.• from Jamie does...
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Turkish coffee recipe is common among Serbians ( turska kafa ), Croatians ( turska kava ), Bulgarians, Romanians and other Eastern Europeans. It is made in a special long-handled, usually copper, pot with a lip, but no lid and has kept its Turkish name - dzezva or djezva. Makes a variable amount of Serbian Coffee

                                                                  Ingredients
                                                                  • Yes No 1 1/2 demitasse cups water
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp turkish coffee
                                                                  • Place cold water and sugar in dzezva, and bring to a boil. Pour some of it off into a demitasse cup. Stir the coffee into the boiling water and let it return to a boil. Remove from heat and add water from demitasse cup, cover with a saucer and let it steep 30 seconds. Pour into demitasse cups and serve at once, or bring the dzezva into the dining room and pour the coffee in front of the guests.
                                                                  Cuisine:YesNoturkish
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Haricots verts are delicate green beans, sometimes called French green beans.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 cup buttermilk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp tarragon leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 1/2 cup string bean
                                                                  • Yes No 4 cup baby spinach
                                                                  • Yes No 2 cup arugula
                                                                  • Yes No 2 cup watercress
                                                                  • Yes No 1/3 cup flat leaf parsley
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 2 tbsp diced shallot
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp champagne vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Combine chicken and buttermilk in a large zip-top plastic bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove chicken from bag; discard marinade.
                                                                  • Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt. Combine flour, tarragon, and 1/2 teaspoon black pepper in a shallow bowl. Dredge chicken in flour mixture; shake off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done.
                                                                  • To prepare salad, place haricots verts into a large saucepan of boiling water; cook 3 minutes. Drain and plunge haricots verts into ice water; drain. Place haricots verts, spinach, arugula, watercress, parsley, and chives in a large bowl. Combine shallots, juice, oil, vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, stirring with a whisk. Spoon 3 tablespoons shallot mixture over spinach mixture; toss gently to coat. Place 2 cups salad mixture onto each of 4 plates; top each serving with 1 chicken breast half. Drizzle chicken evenly with remaining shallot mixture.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 3 4 oz chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 1/2 cup low-fat yogurt
                                                                  • Yes No 1/4 cup light mayonnaise
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 2 tsp spicy brown mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 cup ditalini pasta
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 1/2 cup diced green bell pepper
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Combine the first 4 ingredients in a saucepan; bring to a simmer. Cover and simmer for 15 minutes or until the chicken is done. Remove the chicken pieces from broth; cool and coarsely chop. Bring broth to a boil over high heat; cook until reduced to 1/4 cup (about 5 minutes). Cool.
                                                                  • Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula.
                                                                  • Combine the reduced broth, yogurt, mayonnaise, and next 7 ingredients (mayonnaise through black pepper) in a large bowl. Stir in the chicken, pasta, and the remaining ingredients. Cover and chill thoroughly.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  NOTES: For the cornbread, up to 3 days ahead, bake two 8-inch square pans of your favorite recipe (for ours, see sunset.com/cornbread) or a boxed mix; store airtight at room temperature. Look for firm, fresh chorizo in natural casings at well-stocked supermarkets or Mexican markets. Very soft, bright-red chorizo in plastic casings won't work in this dish. You can assemble the dressing (through step 3) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 lb mexican style firm, fresh chorizo sausage
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 8 oz red onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 2 1/2 cup reduced sodium chicken broth
                                                                  • Yes No 12 3/4 inch cup cornbread
                                                                  • Yes No salt and pepper
                                                                  • In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned (leave some large chunks), about 5 minutes. Transfer to paper towels to drain.
                                                                  • Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 2 cups chicken broth and cook just until boiling. Remove from heat.
                                                                  • In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional 1/2 cup chicken broth. Spoon into a 9- by 13-inch baking dish.
                                                                  • Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 10 to 15 minutes longer. Serve hot.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Yes No 1/4 lb roquefort cheese
                                                                  • Yes No 1 head greens
                                                                  • Yes No 2 head radicchio
                                                                  • In a large frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Remove the nuts from the pan and chop them into fairly large pieces.
                                                                  • In the same pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken breasts with 1/4 teaspoon each salt and pepper and add them to the pan. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Cover the pan, remove from the heat, and let steam for 5 minutes. Remove the chicken breasts from the pan. When they are cool enough to handle, cut the chicken breasts into bite-size pieces.
                                                                  • Meanwhile, in a glass or stainless-steel bowl, whisk together the vinegar, sour cream, 1/8 teaspoon salt, and the remaining 1/4 teaspoon pepper. Add the remaining 5 tablespoons of oil slowly, whisking. Add the Roquefort and stir just to combine, leaving the dressing chunky.
                                                                  • In a large glass or stainless-steel bowl, toss the lettuce and the radicchio with half the dressing. Put the salad on plates. Top the salads with the chicken. Spoon the remaining dressing over the chicken and then sprinkle with the nuts.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No voor 4 personen
                                                                  • Yes No 2 dikke plakken gerookte bacon, of 6 plakjes gerookte, doorregen bacon, de beste kwaliteit die je je kunt veroorloven
                                                                  • Yes No 2 gerookte of normale worstjes, gekookt, de beste kwaliteit die je je kunt veroorloven
                                                                  • Yes No 300 gram 300 g gekookt borststuk, of ander gekookt vlees
                                                                  • Yes No 80 gram 80 g salami, zonder vel
                                                                  • Yes No 2 kleine uien, gepeld
                                                                  • Yes No 3 grote wortelen, in kwarten gesneden
                                                                  • Yes No 1 kg 1 kilo aardappelen, geschrobd
                                                                  • Yes No een paar takjes verse rozemarijn en tijm, alleen de blaadjes
                                                                  • Yes No zeezout en zwarte peper uit de molen
                                                                  • Yes No 4 kwarteleitjes
                                                                  • Yes No een potje augurken, voor erbij
                                                                  • Yes No voor de dressing
                                                                  • Yes No 1 theelepel goede mosterd
                                                                  • Yes No 1 eetlepel ciderazijn van goede kwaliteit
                                                                  • Yes No 3 eetlepels vierge olijfolie
                                                                  • Yes No een klein handje vers bieslook, fijngehakt
                                                                  • Yes No een klein handje verse dille, grof gehakt
                                                                  • Yes No een klein handje verse bladpeterselie, alleen de blaadjes
                                                                  • Ik had dit gerecht graag eerder in mijn leven leren kennen. Het is namelijk precies de doordeweekse hap waar ik gek op ben. In essentie is het eigenlijk een soort stamppot. Iedereen die je in Zweden tegenkomt, schijnt er een eigen recept op na te houden, en dit is dus mijn versie. Het enige consistente lijkt te zijn dat er restjes vlees en aardappel in horen. Het idee is dat je alle ingrediënten in blokjes van 1 à 2 centimeterm snijdt en ze gaandeweg in de pan gooit. Het voorbereiden en bakken gaat dus in één moeite door, tot alles perfect gaar is. Kijk op www.jamieoliver.com/how-to als je wilt zien hoe ik het in Zweden klaarmaakte.In Zweden maken ze pytt y panna altijd af met rauwe eidooier. Dat klinkt misschien vreemd, maar als je erover nadenkt valt het best mee. Het eigeel gaart namelijk in de restwarmte van de gebakken ingrediënten.Zet een heel wijde pan met antiaanbaklaag op matig vuur tot hij goed heet is. Hak de bacon in kleine stukjes en laat ze 2 tot 3 minuten uitbakken. Hak intussen de worst, het borststuk en de salami in blokjes en gooi ze bij de bacon in de pan. Doe hetzelfde met de uien, wortelen, aardappelen en kruiden. Blijf regelmatig met een houten lepel roeren zodat de boel niet aanbrandt en schraap daarbij ook goed over de bodem van de pan. Draai het vuur iets lager als je denkt dat het allemaal iets te hard gaat. Proef of het voldoende op smaak is: het zout van het gerookte vlees is waarschijnlijk voldoende, maar doe er als het nodig is een snufje peper, en eventueel toch een klein snufje zout bij.Blijf tijdens het koken regelmatig roeren en doe na ongeveer 20 minuten, als de aardappelen en wortelen zacht zijn en alles er heerlijk uitziet, de ingrediënten voor de dressing bij elkaar in een potje (houd eventuele bloemetjes van de dille apart). Schenk de dressing in de pan – het zuurtje in combinatie met het rijke vlees is echt fantastisch. Scheid de dooiers heel voorzichtig van de eiwitten en zet ze even opzij. Als je wilt kun je de dooiers in de schaal laten zitten zodat ieder aan tafel zijn eigen dooiertje bij zijn eten kan gooien. Dat geeft het gerecht een extra theatraal tintje.Verdeel de pytt y panna over de borden. Maak een kuiltje in het midden en zet daar een half eierschaaltje met een dooier in (of schep er een lepeltje eigeel in). Geef er een schaal augurkjes bij en strooi er eventueel wat fijngehakte dillebloemetjes over. De combinatie van warme stamppot, glanzend eigeel, zurige dressing en frisse kruiden maken het gerecht helemaal te gek. Gewoon doen!
                                                                  Yields: 4

                                                                  This Mexican soup's signature ingredients are pork and hominy. Look for hominy - corn from which the hull and germ have been removed - near the canned corn or in the Mexican food section of your supermarket.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb boston butt pork roast
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2/3 cup chopped roasted anaheim chiles
                                                                  • Yes No 1 tbsp new mexico chile powder
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 29 oz white hominy
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 14 1/4 oz low-sodium beef broth
                                                                  • Yes No 3/4 cup crushed tortilla chip
                                                                  • Yes No 6 tbsp thinly sliced radish
                                                                  • Yes No 6 tbsp diced onion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 6 lime
                                                                  • Heat a Dutch oven over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Add onion and garlic; sauté 2 minutes. Stir in chiles and next 8 ingredients (chiles through beef broth). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender.
                                                                  • Remove pork from pan; remove meat from bone. Chop pork; return pork to pan. Serve with chips and remaining ingredients.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 1/3 cups soup, 2 tablespoons crushed chips, 1 tablespoon radishes, 1 tablespoon finely chopped onion, 2 teaspoons cilantro, and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 20 minutes; Chill: 2 hours; Bake: 34 minutes. This recipe goes with Triple Coconut Cream Pie

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup sweetened shredded coconut
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 3 tbsp ice water
                                                                  • Pulse first 5 ingredients in a food processor 6 to 10 times or until mixture is crumbly. Add water, 1 tablespoon at a time, pulsing once after each addition, until dough holds together when pressed between fingers. (Dough will not form a ball or even clump together in processor--it will be loose.)
                                                                  • Turn dough out onto a large sheet of plastic wrap; press into a disc. Cover with plastic wrap, and chill 1 hour.
                                                                  • Roll dough to a 12- to 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate, trimming excess to a 1- to 1 1/2-inch overhang. Turn dough under along rim of pie pan, and flute edges. Chill at least 1 hour before baking.
                                                                  • Preheat oven to 400°. Place a sheet of aluminum foil or parchment paper in piecrust, extending over edges, and fill with dried beans, rice, or pie weights. Bake at 400° for 20 minutes. Remove from oven; discard foil and beans, and return piecrust to oven. Bake for 14 to 17 more minutes or until edges are golden brown. Remove from oven, and cool completely on a wire rack.
                                                                  Cuisine:YesNoseattle
                                                                  Yields: 1(9-inch) piecrust
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  This moist and boozy cake from food writer Melissa Clark 's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.

                                                                  Ingredients
                                                                  • Yes No 1 lb pitted prune
                                                                  • Yes No 1 lb thompson seedless raisin
                                                                  • Yes No 1 lb currant
                                                                  • Yes No 1 lb dried cherry
                                                                  • Yes No 3 oz candied citrus, orange and lemon
                                                                  • Yes No 3 oz candied ginger
                                                                  • Yes No 1 750 milliliter dark rum
                                                                  • Yes No 1 750 milliliter manischewitz wine
                                                                  • Yes No 2 cup unsalted butter
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 4 oz almond
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 2 1/2 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 10 large egg
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No royal icing
                                                                  • At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day.
                                                                  • When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.
                                                                  • In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet.
                                                                  • In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.
                                                                  • In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot.
                                                                  • In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit.
                                                                  • Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.
                                                                  • Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners' sugar or frosted with royal icing.
                                                                  Yields: 29-inch loaf cakes and two 8-inch round cakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    manischewitz
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Manischewitz
                                                                  Ingredients
                                                                  • Yes No twenty thick brioche
                                                                  • Yes No 1/2 cup strawberry jam
                                                                  • Yes No 10 thin slice ham
                                                                  • Yes No 10 thin slice gruyère cheese
                                                                  • Yes No unsalted butter
                                                                  • Heat a large griddle. Spread 10 of the brioche slices with the jam. Top with the ham and Gruyère and close the sandwiches. Lightly butter the outside of the sandwiches and cook over moderate heat until toasted and the cheese is melted, 2 minutes per side. Cut in half and serve right away.
                                                                  Yields: 10
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb extra sharp cheddar
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/3 cup dry sherry
                                                                  • Yes No 1 1/4 tsp coarse salt
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1/3 cup poppy seed
                                                                  • Process all ingredients except poppy seeds in a food processor until smooth. Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
                                                                  • Unmold onto a plate. Press poppy seeds evenly over surface, rounding top.
                                                                  Yields: 14
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  To prepare ahead, wash the greens, and spin them dry. Wrap in damp paper towels. Store in zip-top plastic bags in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 8 cup mesclun
                                                                  • Yes No 3 tomato
                                                                  • Yes No balsamic vegetables
                                                                  • Yes No 1/2 cup pitted ripe black olives
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 3 tbsp chopped basil
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 1 tbsp chopped marjoram
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No 1/3 cup parmesan cheese
                                                                  • Place mixed greens on a large serving platter. Arrange tomato slices in center of platter over greens. Arrange Grilled Balsamic Vegetables and black olives around edge of platter over greens.
                                                                  • Whisk together olive oil and vinegar; drizzle over tomatoes and grilled vegetables. Sprinkle tomatoes evenly with basil, chives, and, if desired, marjoram. Top evenly with cheeses.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1 1/2 tsp chili powder
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 hamburger bun
                                                                  • Yes No 1/2 cup grated cheddar cheese
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes. Add the ground beef and brown, about 5 minutes. Stir in the tomato paste, chili powder, cumin, black pepper, cinnamon, and salt. Simmer, stirring occasionally, until the sauce has thickened slightly, about 12 minutes. Spoon onto the buns, sprinkle with the Cheddar, and top each sandwich with a dollop of the sour cream. Tip: If you have any leftover filling, use it for tacos the next day. Scoop the meat into a shell and add salsa.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle

                                                                  We like to serve this smoked chicken with an Alabama-style, mayonnaise-based White Barbecue Sauce. If you prefer a smoked chicken salad, cut the meat into bite-size chunks and toss it in just enough sauce to coat it. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a baking sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), an oven thermometer, and a meat thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this chicken, we recommend hickory, but any wood... read more We like to serve this smoked chicken with an Alabama-style, mayonnaise-based White Barbecue Sauce. If you prefer a smoked chicken salad, cut the meat into bite-size chunks and toss it in just enough sauce to coat it.

                                                                  Ingredients
                                                                  • Yes No 6 whole skin on, bone in chicken legs
                                                                  • Yes No 3 cup hickory wood chips
                                                                  • Yes No 8 lump qt charcoal
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup white barbecue sauce
                                                                  • Rinse chicken and pat dry with paper towels. Place on a baking sheet and refrigerate, uncovered, for at least 20 minutes to dry while you prepare the grill.
                                                                  • Meanwhile, soak the wood chips in a bucket of water for at least 15 minutes.
                                                                  • Prepare the grill: Remove the cooking grate and set it aside. Fill a chimney starter three-quarters of the way with charcoal, then pour the unlit charcoal onto one side of the charcoal grate. Using tongs, stack the charcoal in a slight slope against the side of the grill bowl. Remove 1 cup of the wood chips from the water, shaking off any excess, and lay them in the middle of the unlit charcoal. Fill the chimney again halfway with charcoal. Place the chimney on the charcoal grate next to the unlit coals. Twist two or three sheets of newspaper, form the twisted paper into rings, and place them under and inside the chimney. Light the newspaper through the holes at the bottom of the chimney. After about 5 minutes, the charcoal should be red and flames should have appeared toward the top of the chimney.
                                                                  • Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate. Use tongs to stack the lit coals on the pile. Top the lit charcoal with another cup of drained, damp wood chips (you should have 1 more cup of wood chips left for regulating the smoke as the chicken cooks). Set the empty chimney aside. Place the 8-inch square aluminum pan next to the hot charcoal (this is the drip pan). Set the cooking grate back on the grill. Fill the 9-by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold water is needed to keep the grill temperature low). Set an oven thermometer in one of the grill lid’s vent holes or on the cooking grate near the edge of the grill and opposite the charcoal. Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents. (If smoke is not coming out, check your fire to make sure it is lit. If it’s not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.) Let the grill heat until it reaches at least 250°F, about 15 minutes.
                                                                  • Remove the chicken from the refrigerator. Rub it all over with oil and season generously with salt and pepper. Let it sit at room temperature for about 10 minutes. Place chicken skin side down on the cooking grate over the drip pan (not over the lit charcoal). Cook, covered, making sure the lid’s vent is over the chicken (not the fire), for 30 minutes. Check the grill temperature: It should be between 250°F and 350°F. If it is too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half. If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney. If the smoke has died down, carefully remove the steam pan and transfer the cooking grate (with the chicken on top) to a heatproof surface. Add the remaining 1 cup drained wood chips to the charcoal. Return the cooking grate to the grill and set the steam pan back over the burning charcoals. (Alternatively, slip the wood chips through the cooking grate so they fall on the charcoal.)
                                                                  • Baste the chicken with more oil and season with additional salt and pepper. Rotate it on the grill and flip it skin side up. Continue to cook, covered, until the internal temperature reads 170°F on a meat thermometer inserted into the thickest part of the thigh (make sure it’s not touching the bone), about 25 to 45 minutes more, depending on the temperature of the grill.
                                                                  • When the chicken is done, remove it from the grill and immediately baste it with sauce. Serve, passing additional sauce on the side.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    newspaper

                                                                  Welsh cakes are a delicious tea time treat. Welsh cakes were originally cooked on the hot plate of a coal oven but can easily be cooked in a heavy non-stick frying pan or griddle.

                                                                  Ingredients
                                                                  • Yes No 8 225g oz self-rising flour
                                                                  • Yes No 4 100g oz butter
                                                                  • Yes No 1 tsp mixed spices
                                                                  • Yes No 3 75g oz caster sugar
                                                                  • Yes No 3 75g oz mixed currants and sultanas
                                                                  • Yes No a pinch salt
                                                                  • Yes No a a lemon
                                                                  • Yes No 1 large egg
                                                                  • Yes No a little milk
                                                                  • Sieve the flour, salt and spice into a mixing bowl. Rub in the fats until the mixture looks like fine breadcrumbs. Add the sugar, lemon rind and dried fruit. Pour in the beaten egg and stir to make a firm dough, add a tiny dash of milk should the dough be too dry. Add a tiny amount at a time to prevent creating a sloppy dough. On a floured board, roll or press the dough to approximately 1/4"/5mm thick, approx the thickness of the little finger. Cut into discs with a 1 1/2" or 2" /4 or 5 cm cutter. Or, cut into squares. Bake the Welsh Cakes on a medium hot griddle,for approx 3 mins per side turning once, until golden brown on both sides but still a little soft in the middle. Dust with fine/caster sugar while still hot. If you do not have a griddle use a lightly buttered heavy base frying pan. Welsh cakes are best eaten while hot but will keep for up to 10 days in an airtight container. You can also serve them with lightly whipped fresh cream and preserves. Recipe courtesy of True Taste of Wales. Guide's Response to User Reviews "I have made this recipe many times. Following these amounts and using the one egg and maybe a dash of milk makes a perfect dough for Welsh cakes. It should be stiff but not hard and will certainly not be too soft. If the dough was as you describe then you had perhaps not weighed the dry ingredients correctly?" - Elaine Lemm, Your Guide to British Food
                                                                  Cuisine:YesNowelsh
                                                                  • Total Time: 21 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  Leave the can of instant tomato soup on the shelf and whip up Barbara Lynch’s fresh, snappy version. The chef-owner of six locales in Boston, including No. 9 Park and Menton, suggests accompanying her soup with a crispy, oozy grilled cheese sandwich.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 2 28 oz whole tomatoes in can
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/4 cup loosely packed basil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No crème fraiche
                                                                  • Heat olive oil in a large saucepan over medium heat until shimmering. Add onions and red pepper flakes and cook, stirring occasionally, until onions are translucent and very tender, about 10 minutes.
                                                                  • Stir in tomatoes and their juices, and the water, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. Add basil, season with salt and pepper, remove from heat, and let cool briefly, about 5 minutes.
                                                                  • Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off). Pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. Taste the soup and season with additional salt and pepper as needed.
                                                                  • Return the soup to the saucepan and reheat on medium low until hot. If you choose, serve topped with a tablespoon of crème fraîche.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 scallion
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 12 inch flour tortilla
                                                                  • Yes No 1 lb roast beef
                                                                  • Yes No 2 6 oz slice deli style sharp cheddar cheese slices
                                                                  • Yes No 2 cup shredded iceberg lettuce
                                                                  • Stir together first 6 ingredients until blended. Spread evenly on one side of each tortilla; top with 3 beef slices and, if desired, 2 cheese slices. Sprinkle evenly with shredded lettuce.
                                                                  • Roll up tortillas tightly; wrap in parchment paper or plastic wrap. Chill 8 hours.
                                                                  • Note: For testing purposes only, we used Sargento Deli Style Sharp Cheddar Cheese slices.
                                                                  • * 1/2 cup light sour cream and 1/2 cup light mayonnaise may be substituted.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    sargento
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Sargento
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pecan halves
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 4 1/2 tsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400 degrees. Spread 1/2 cup pecans evenly on a baking sheet. Bake until golden brown and fragrant, 5 to 10 minutes. Cool briefly, then coarsely chop and set aside. Place muffin tins in oven to heat for 10 minutes.
                                                                  • In a medium bowl, sift together flour, brown sugar, baking powder, and salt. Stir in cornmeal and reserved chopped pecans. In a second bowl, combine egg, milk, yogurt, and butter. Pour egg mixture over flour mixture, and stir until flour is moistened, using a wooden spoon and as few strokes as possible.
                                                                  • Remove tins from oven, and spray with vegetable cooking spray. Spoon batter into muffin tins, filling all the way to the top. Top each muffin with a pecan half. Sprinkle with a little brown sugar, and drizzle with melted butter. Bake until tops are golden brown and a cake tester inserted in center comes out clean, about 15 minutes.
                                                                  Yields: 10
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt

                                                                  A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz refrigerated crescent rolls
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 1/2 lb yellow squash
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 8 oz cup shredded mozzarella cheese
                                                                  • Yes No garnishes, fresh oregano sprigs, yellow squash
                                                                  • Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.
                                                                  • Bake at 375° for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside.
                                                                  • Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; sauté 7 minutes or until tender. Remove from heat; stir in parsley and next 5 ingredients.
                                                                  • Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust.
                                                                  • Bake at 375° for 20 to 25 minutes or until a knife inserted in center comes out clean. Garnish, if desired.
                                                                  • *1 1/2 pounds zucchini may be substituted for yellow squash.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz light rum
                                                                  • Yes No 1/2 oz dry vermouth
                                                                  • Yes No 1/2 oz Cointreau
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No dash grenadine
                                                                  • Yes No lemon peel
                                                                  • Shake the rum, vermouth, Cointreau, lemon juice, and grenadine with ice; then strain into a chilled cocktail glass. Garnish with lemon peel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  The just-frozen ice cream is still soft enough to stir in the melted caramels. For fun, sprinkle with caramel popcorn.

                                                                  Ingredients
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No dash salt
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 3 tbsp 2% reduced fat milk
                                                                  • Yes No 12 small soft caramel candies
                                                                  • Combine corn and half-and-half in a food processor; process until smooth (about 1 minute). Pour pureed corn mixture into a sieve over a large bowl, reserving liquid; discard solids. Add 2 cups milk, sugar, salt, and egg yolks; stir with a whisk. Pour mixture into a large saucepan; cook over medium heat until thick (do not boil), stirring constantly (about 20 minutes). Remove from heat. Place pan in a large ice-filled bowl for 30 minutes or until mixture comes to room temperature, stirring occasionally.
                                                                  • Combine 3 tablespoons milk and caramels in a small saucepan. Bring to a simmer; cook 10 minutes or until caramels melt, stirring frequently. Remove from heat; whisk until smooth. Cool slightly.
                                                                  • Pour corn mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir in caramel mixture. Spoon ice cream into a freezer-safe container; cover and freeze 2 hours.
                                                                  Yields: 7servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 1/2 cup loosely packed flat leaf parsley
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1/3 cup almond
                                                                  • Yes No 3/4 lb spaghetti
                                                                  • Yes No 2 plum tomato
                                                                  • In a food processor, puree the garlic and parsley with the salt. With the machine running, add the olive oil in a thin stream. Add the almonds and pulse to chop.
                                                                  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1/2 cup of the pasta water. Drain the spaghetti and toss with 1/4 cup of the reserved pasta water, the pesto, and the tomatoes. If the sauce seems too thick, add more of the reserved pasta water.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 2 medium ruby grapefruits
                                                                  • Yes No 1 tsp finely grated grapefruit zest
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1 tsp white wine vinegar
                                                                  • Yes No 2 medium hass avocados
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No chervil leaves
                                                                  • Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl.
                                                                  • Transfer 2 tablespoons of the juice to another bowl. Add the zest, shallot and vinegar; let the dressing stand for 10 minutes.
                                                                  • Season the avocado with salt and arrange on plates with the grapefruit sections. Stir the oil into the dressing; season with salt and pepper. Drizzle onto the grapefruit and avocado, garnish with the chervil and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Chef Payton Curry drizzles deliciously caramelized cauliflower with vinaigrette, then tops the dish with meaty scallops.

                                                                  Ingredients
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 8 jumbo, 2 oz sea scallop
                                                                  • Yes No 1/3 cup tarragon
                                                                  • Preheat the oven to 425°. In a medium bowl, toss the cauliflower with 2 tablespoons of the olive oil and season with salt and pepper. Spread the cauliflower on a large rimmed baking sheet and roast for about 50 minutes, stirring once or twice, until tender and browned in spots. Spread the pine nuts on a pie plate and toast for about 3 minutes, until golden.
                                                                  • Meanwhile, in a small, microwave-safe bowl, combine the raisins, saba and water and microwave at high power for 3 minutes. Cover and let stand until the raisins are plump, about 30 minutes.
                                                                  • Strain the soaking liquid into a small saucepan and simmer until reduced to 2 tablespoons, about 3 minutes. Transfer to a bowl and let cool. Whisk in 1/4 cup of the olive oil and the shallot and season the dressing with salt and pepper. Set the raisins aside.
                                                                  • In a large skillet, heat the remaining 2 tablespoons of oil until smoking. Season the scallops with salt and pepper and add them to the skillet in a single layer. Cook over high heat until deeply browned on the bottom, about 3 minutes. Turn and cook the scallops until lightly browned, about 2 minutes longer.
                                                                  • In a bowl, gently toss the cauliflower with the pine nuts, raisins, tarragon and dressing. Season with salt and pepper and transfer to plates. Top with the scallops and serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  This recipe from Joan Nathan's "New American Cooking" is used to make Quinoa with Asparagus and Preserved Lemon Dressing.

                                                                  Ingredients
                                                                  • Yes No 1 lemon from preserved lemons
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Rinse lemon in water, drain, and cut in half. Remove seeds and flesh from half of the lemon and chop rind into little pieces; set aside.
                                                                  • Remove seeds from remaining lemon half and add to the bowl of a food processor along with olive oil, cumin, coriander, and pepper; process until pureed. If dressing seems too thick, add water to reach desired consistency. Stir in preserved rind.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir

                                                                  This is from Aldo Santini’s La Cucina Maremmana; he got it from Donatella Cinelli, who may be better known for the Brunello she makes in Montalcino, but is also a superb cook. To make it you will need to cozy up to a butcher or delicatessen owner who has a prosciutto bone; in its absence substitute for it with the bone from a well seasoned and cured ham, such as one from Smithfield. It’s a slow-simmering soup that’s perfect for warming the whole house.

                                                                  Ingredients
                                                                  • Yes No one the bones from one prosciutto
                                                                  • Yes No 3/4 350 gram lb chard
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 parsley
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 3/4 350 gram lb dried white beans
                                                                  • Yes No 3 tomato
                                                                  • Yes No 1/2 200 gram lb day old tuscan bread
                                                                  • Yes No 1 50 gram cup grated parmesan cheese
                                                                  • Begin the day before you plan to serve the soup, by picking over the bones to remove any gristle or fat you may see. Bring a pot of water to boil, turn off the burner, immerse the bones, and leave them to soak over night. Soak the beans too, in cold water. The next day put the bones in a pot of cold water; bring it to a boil and simmer them for an hour, then change the water and return the pot to the fire. Meanwhile, simmer the beans for about a half hour, and finely chop the remaining vegetables. Once the prosciutto-bone water comes back to a boil stir in the chopped vegetables and the beans. Simmer over low heat for 3-4 hours; you should aim to have about 1.5 quarts of soup when you're done. Fish out the bones, pick away the meat and set it aside. Thinly slice the bread and lay it down in a heat-proof dish, alternating it with layers of soup and prosciutto pickings, and sprinkling everything generously with the Parmigiano. This will serve 4-6 as a one course meal, with a tossed salad and a zesty red or a rosé.
                                                                  Cuisine:YesNosmithfield
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Scroll down to see more hard cooked egg recipes and deviled egg recipes.

                                                                  Ingredients
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 1 tsp prepared mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp sweet relish
                                                                  • Yes No paprika
                                                                  • Cut hard-cooked eggs in half lengthwise. Remove and mash the yolks; combine with mayonnaise, mustard, salt, and relish. Refill centers of the egg whites with the mixture. Garnish with ground paprika. More Hard Cooked Egg Recipes Creamed Eggs Eggs Mornay Sausage & Hard Cooked Egg Casserole Ham & Hard Cooked Egg Casserole Scotch Eggs Hot Tuna and Egg Sandwich Creamed Eggs with Ham Deviled Eggs Deviled Eggs II Creole Eggs Chopped Egg Stuffing Meatloaf with Hard Cooked Egg Asparagus Casserole with Hard Cooked Egg Spinach Salad with Hard Cooked Egg Tuna Casserole with Hard Cooked Egg Breakfast Casserole Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Pumpkin Tacos
                                                                   35 m
                                                                  Ingredients
                                                                  • Yes No 2 cup very green cabbage
                                                                  • Yes No 1/2 cup coarsely chopped cilantro
                                                                  • Yes No 2 scallion
                                                                  • Yes No 3 large ancho chili pepper
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp ground ancho chiles
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1 15 oz pumpkin purée
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 36 4 inch small corn tortilla
                                                                  • Yes No 1/2 cup salted pumpkin seeds
                                                                  • Yes No 1 orange
                                                                  • Yes No kosher salt
                                                                  • Make slaw: Mix cabbage, cilantro, and onions in a bowl.
                                                                  • Toast chiles: In a small frying pan over medium heat, cook sliced chiles in oil, stirring often, until some turn reddish brown, 3 to 4 minutes. Transfer chiles to paper towels, using a slotted spoon; reserve oil.
                                                                  • Make spread: In a medium saucepan, cook butter over medium heat, swirling often, until golden, 3 to 5 minutes. Add ground chiles and allspice all at once and stir until foamy, about 10 seconds. Reduce heat to low and stir in pumpkin, cream cheese, and salt; cook, stirring, until cheese melts, 1 to 2 minutes. Remove from heat. Stir in juice; scrape into a bowl. Just before serving, drizzle with reserved chile oil.
                                                                  • Warm tortillas: Divide into 2 stacks, wrap in a cloth napkin, and microwave until hot, turning over once, 2 to 3 minutes.
                                                                  • Set tortillas, spread, slaw, pumpkin seeds, toasted chiles, and orange wedges on a tray and let diners make their own tacos, adding a squeeze of orange and more salt to taste.
                                                                  • *Buy at a Latino market. Or substitute regular-size tortillas.
                                                                  • Make ahead: For spread and slaw, 1 day, chilled. Toast chiles the day of serving. Microwave spread until hot, 3 to 4 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 17(makes 36) (serving size: 2 tacos)
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This salad doesn't look like it has much going on except greens, but I promise that there are little radishes and seeds hiding under the leaves — and their crunch is such a treat!

                                                                  Ingredients
                                                                  • Yes No 10 oz fresh spring greens
                                                                  • Yes No 1/2 cup pumpkin seed
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 4 large radish
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tbsp citrus vinegar
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Café Cubano
                                                                   20 m
                                                                  Ingredients
                                                                  • Yes No ground espresso
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Prepare a 6-serving stove-top espresso maker according to manufacturer's directions and brew a pot of espresso. Put the sugar in a large glass measuring cup and add 1 tablespoon of the hot espresso. Using a small whisk, beat the sugar with the espresso until pale and thick and nearly dissolved, about 1 minute. Stir in the remaining hot espresso. Let the foam rise to the top, then pour into espresso cups and serve immediately.
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Opening a bottle of wine for a small amount may seem wasteful unless you plan to serve the rest with dinner. Opt to buy the small bottles, usually sold in four-packs in the wine section of the supermarket. Use a Chianti or Merlot for red wine and Pinot Grigio for white in the White Wine-Tomato-and-Clam Pasta variation.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp minced garlic
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 2 petite, 14 1/2 oz diced tomato in can
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 12 oz uncooked thin spaghetti
                                                                  • Yes No 1 4 oz mozzarella cheese
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No toppings, fresh basil, parmesan cheese
                                                                  • Sauté garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until thickened.
                                                                  • Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture, and toss to combine. Serve immediately with desired toppings.
                                                                  • Red Wine-Tomato-and-Steak Pasta: Prepare sauce as directed. Stir 2 cups thinly sliced cooked steak into tomato mixture before simmering. Simmer 20 minutes or until thickened. Substitute 12 ounces penne pasta for thin spaghetti.
                                                                  • White Wine-Tomato-and-Clam Pasta: Prepare sauce as directed, substituting dry white wine for red wine. Stir in 2 drained (6.5-ounce) cans chopped clams to tomato mixture just before tossing with pasta mixture.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Margarita purists may need to sit down and take a few deep breaths before reading this post. We know, this is an unconventional recipe for margaritas. But we promise it's good — and, it turns out, the idea is not really that uncommon.

                                                                  Ingredients
                                                                  • Yes No 6 oz frozen limeade
                                                                  • Yes No 6 oz tequila
                                                                  • Yes No 6 oz light beer
                                                                  • Yes No crushed ice
                                                                  • See? We told you it was easy. Combine limeade, tequila, and beer in a blender, fill with ice, and blend until smooth.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 3 1/2 tbsp thyme
                                                                  • Yes No salt
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/2 tsp ground fennel seed
                                                                  • Yes No 1 1/2 tsp allspice, ground
                                                                  • Yes No 6 whole chicken legs
                                                                  • Yes No 6 cup olive oil
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 cup couscous
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup chopped green olive
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No black pepper
                                                                  • In a small bowl, combine 3 tablespoons of the thyme with 1 1/2 teaspoons of salt and the garlic, fennel and allspice. Sprinkle the mixture all over the chicken and place in a deep casserole. Cover and refrigerate overnight.
                                                                  • Preheat the oven to 275°. Pour the pure olive oil over the chicken and bake for about 2 hours, until tender. Using tongs, transfer the chicken to a rack set over a baking sheet and let drain for 20 minutes; reserve 2 tablespoons of the confit oil.
                                                                  • Meanwhile, increase the oven temperature to 400°. Spoon 1 tablespoon of the confit oil into a medium saucepan. Add the onion and carrot and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the couscous and stir to coat with oil. Add the water and a generous pinch of salt and bring to a boil. Cover and remove from the heat. Let stand until the couscous is tender and plumped, about 10 minutes. Fluff with a fork, cover and keep warm.
                                                                  • Press the chicken legs slightly to flatten them. In a large, ovenproof nonstick skillet, heat the remaining 1 tablespoon of confit oil. Add the chicken, skin side down, and cook over moderately high heat until the skin begins to crisp, about 3 minutes. Transfer the skillet to the oven and roast the chicken for about 8 minutes, until heated through and the skin is very crisp.
                                                                  • Meanwhile, in a small bowl, whisk the lemon zest and juice with the remaining 1/2 tablespoon of thyme and the extra-virgin olive oil. Stir in the olives and mint and season with salt and pepper. Spoon the couscous onto plates and top with the chicken legs. Spoon the dressing over the chicken and couscous and serve right away.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1.2kg potatoes
                                                                  • Yes No 6 parsnips
                                                                  • Yes No 6 carrots
                                                                  • Yes No 1 bulb of garlic
                                                                  • Yes No 3 sprigs of fresh rosemary
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No olive oil
                                                                  • In my eyes, a good roast potato is one of the most important things in cooking. How is it that such a humble little vegetable can make people so happy? Have a go at this recipe – it will give you potatoes that are perfectly crispy on the outside and fluffy in the middle. The principle of parcooking in boiling water, then tossing in flavored oil and roasting until deliciously golden and crisp, is just about the same for any other root veg, particularly parsnips and carrots, so I’ve included these in this recipe too.The best time to put the vegetables into the oven is about 40 minutes before the meat is ready to come out. While it rests there’ll be more space in the oven and you’ll be able to move the veg up to the top shelf to finish them off to perfection.To prepare your vegetables• If you’re cooking these separately and not as with my perfect roast chicken, preheat your oven to 200°C/400°F/gas 6 • Peel the vegetables and halve any larger ones lengthways • Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand • Pick the rosemary leaves from the woody stalksTo cook your vegetables• Put the potatoes and carrots into a large pan – you may need to use two – of salted, boiling water on a high heat and bring back to the boil • Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes • Drain in a colander and allow to steam dry • Take out the carrots and parsnips and put to one side • Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked • Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking • Add the garlic and rosemary leaves • Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavors • Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other href="http://www.jamieoliver.com/jme/books/info/ministry-of-food/100011.html">• from Jamie's Ministry of Food
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Store these frosted cookies between layers of parchment paper or wax paper to keep them from sticking together. You can bake and freeze the cookies up to a month in advance; bring the cookies to room temperature before frosting them.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1 tbsp non-fat milk
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/2 cup diced walnut
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.
                                                                  • Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.
                                                                  • Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
                                                                  • To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.
                                                                  Yields: 30cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 1 lb organic yukon gold potato
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp organic unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Put the potatoes in a medium saucepan and cover with 1 inch of water. Season with salt and bring to a boil. Drain the potatoes in a colander and let stand for 5 minutes.
                                                                  • In a medium nonstick skillet, melt the butter in the olive oil. Add the potatoes and cook over high heat, stirring occasionally, until golden and crispy, about 5 minutes. Season with salt and pepper and serve.
                                                                  Yields: 8garnish servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lb chickpea
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 7 large garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/2 cup tahini
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No salt
                                                                  • Yes No paprika
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No pita bread
                                                                  • In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
                                                                  • In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
                                                                  • In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
                                                                  • Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
                                                                  • Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.
                                                                  Cuisine:YesNoisraeli
                                                                  Yields: 4cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread

                                                                  Use prechopped red onion and carrots to save time in this no-cook dish. Prepare up to a day ahead, and serve with Spiced Roasted Chicken or Pan-Seared Pork Chops with Applesauce.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup raisin
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No 1 1/2 tbsp sliced almond
                                                                  • Yes No 1 lb matchstick carrots
                                                                  • Yes No 3 tbsp fat-free mayonnaise
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp bottled minced garlic
                                                                  • Combine the first 5 ingredients in a large bowl.
                                                                  • Combine mayonnaise and remaining ingredients in a small bowl, stirring with a whisk. Spoon dressing over carrot mixture; toss gently to coat. Cover and chill at least 30 minutes.
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  Ingredients
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No kosher salt
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz blanco tequila
                                                                  • Yes No 1 oz grapefruit juice
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 1 oz club soda
                                                                  • Yes No 1 wedge lime
                                                                  • Moisten the outer rim of a highball glass with a lime wedge and coat lightly with salt. Fill the glass with ice. Fill a cocktail shaker with ice, then add the tequila, grapefruit and lime juices and Simple Syrup; shake well. Strain into the glass, stir in the club soda and garnish with a lime wedge.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 4 rock cornish game hen
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No apricot chipotle glaze
                                                                  • Rinse game hens with cold water, pat dry with paper towels, and set aside.
                                                                  • Combine cider, salt, and peppercorns in a large bowl or heavy-duty zip-top freezer bag. Add game hens, and marinate in refrigerator at least 4 hours.
                                                                  • Remove hens from marinade. Place on preheated grill at medium-low heat. Grill 30 to 35 minutes or until a thermometer inserted in the meaty part of the thigh registers 165°. During the last 10 minutes of grilling, reduce heat to low; brush hens with half of the Apricot-Chipotle Glaze. Brush with remaining glaze before serving.
                                                                  • Note: Hens can be baked in an oven at 350° for 20 to 25 minutes or until a thermometer inserted in the meaty part of the thigh registers 165°.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup thinly sliced ginger
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 shallot
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 semiboneless quails
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 oz tamarind paste
                                                                  • Yes No 2 tbsp grapeseed oil
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 large jalapeño chili pepper
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 1 1/2 tbsp asian fish sauce
                                                                  • Yes No 1 tsp ground dried shrimp
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 4 oz yellow wax beans
                                                                  • Yes No 1 cup frozen butter beans
                                                                  • Yes No 1 cup frozen black eyed peas
                                                                  • Yes No 1 cup grape tomato
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/4 tsp pure ancho chile powder
                                                                  • Yes No 1/4 cup grapeseed oil
                                                                  • PREPARE THE QUAILS In a blender, puree the ginger with the garlic, shallots, soy sauce, sugar, rice vinegar, five-spice powder and pepper. Transfer the marinade to a resealable plastic bag, add the quails and seal, pressing out the air. Let marinate in the refrigerator for 2 hours.
                                                                  • MEANWHILE, MAKE THE CHILE JAM In a small saucepan, bring the water to a boil. Add the tamarind paste and simmer for 2 minutes, mashing with a wooden spoon to dissolve the paste. Strain the tamarind puree through a coarse sieve into a small bowl, pressing on the solids.
                                                                  • In a medium saucepan, heat the grapeseed oil until shimmering. Add the garlic, shallots and jalapeños and cook over moderately high heat, stirring, until the garlic is lightly browned, about 4 minutes. Add the granulated sugar and brown sugar and cook until melted. Stir in the tamarind puree and simmer until thickened, about 3 minutes. Remove from the heat and stir in the fish sauce and dried shrimp.
                                                                  • In a small bowl, whisk 3 tablespoons of the chile jam with the soy sauce and lime juice to make a dressing.
                                                                  • MAKE THE SALAD In a saucepan of boiling salted water, cook the wax beans until crisp-tender, 5 minutes. Using a slotted spoon, transfer the beans to a colander and rinse under cold water. Pat dry and cut into 1-inch pieces, then transfer to a bowl. Boil the butter beans and black-eyed peas for 1 minute, then drain. Add the butter beans, peas, tomatoes, shallot, cilantro and chile powder to the wax beans. Add three-fourths of the dressing and toss.
                                                                  • Heat 2 large skillets until very hot. Add 2 tablespoons of the oil to each skillet. Drain the quails and pat dry; add to the skillets, breasts down, and brown over high heat, turning once, until crisp, about 6 minutes.
                                                                  • Mound the salad on plates. Top with the quails and drizzle with the remaining dressing. Serve the chile jam on the side.
                                                                  Yields: 4
                                                                  • Cook Time: 1 hour 5 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Brack is one of Ireland's most famous bakery products. The name comes from breac which means speckled, referring to the fruit in the loaf. Brack is traditionally eaten at Halloween but is too delicious to save for just once a year. Eat it at tea time, or as part of your St Patrick's Day celebrations.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp active dry yeast
                                                                  • Yes No 1 ½ 300ml cup water
                                                                  • Yes No 1 450g lb all purpose/plain flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 50g oz butter
                                                                  • Yes No 6 175g oz raisin
                                                                  • Yes No 2 50g oz mixed candied
                                                                  • Yes No 2 oz sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Makes 2 loaves Heat the oven to 400F/200C/Gas 6 after the second kneading of the dough Place the yeast in the lukewarm water, add the tsp of sugar, stir and leave to one side. Put the flour into a large roomy, baking bowl, add the butter and salt and using your fingertips, rub the butter into the flour to form sand-like crumbs. Work quickly to prevent the butter becoming too warm. Add the peel, raisins and 2 oz of sugar to the flour mixture and stir. Make a well in the center of the flour mixture, add the beaten eggs and the yeast mixture. Work the mixture together to form a soft dough. Knead the dough on a floured work top for 10 minutes until smooth and pliable. Place the dough back into the bowl. Cover with a clean tea cloth and leave in a warm place until the dough has doubled in size (about 1 hour). Return the dough to the worktop, divide in 2, knead each half for another few minutes then form into a round approx 7"/20cm. Place on a greased baking sheet and leave to rise for another hour. Bake in the preheated oven for 30 minutes, until golden brown.
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease

                                                                  Just for Fun "It was fun mixing up the green stuff. I'd love to make this again, and when I do, I might use a different color for the icing." --Taylor, Age 6 Prep: 25 min.; Other: 8 hrs.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz frozen whipped topping
                                                                  • Yes No 1/2 tsp green liquid food coloring
                                                                  • Yes No 36 vanilla wafer
                                                                  • Yes No 1 banana
                                                                  • Yes No decorations
                                                                  • Place whipped topping in a medium bowl; gently fold in food coloring.
                                                                  • Place 1 teaspoon whipped topping on the flat side of 1 vanilla wafer; top with a banana slice. Do the same thing all over again with the whipped topping, vanilla wafers, and banana slices. You'll have 36 stacks. Put 6 stacks together in a row to make a log. Curve log slightly, if you'd like. Do the same thing all over again with the remaining stacks. Spread remaining whipped topping on each log. Cover and chill in the refrigerator at least 8 hours.
                                                                  • Attach chocolate pieces to logs to resemble eyes and spots. Cut fruit roll into small pieces, and attach to logs to resemble mouths. To make the antennae and legs: Snap spaghetti strands in half. Separate candy ropes into strands. Cut strands into 12 (7-inch) segments. Tie a loose knot into 1 candy strand close to the end. Insert the tip of 1 strand of spaghetti into the knot, and carefully tighten. Starting at the knot, wind the candy strand around the spaghetti pressing gently as you go so the candy will stick to the spaghetti. Break the spaghetti off about an inch below the strand. Do the same thing all over again with the remaining 11 (7-inch) segments of candy and spaghetti. Insert into the logs just above the eyes to resemble antennae. Separate more candy ropes into thin strands. Cut strands into 6 dozen (1-inch) segments, and stick them into sides of logs to resemble legs.
                                                                  • Serve on a bed of crumbled cream-filled sandwich cookies, if you'd like.
                                                                  • Note: This cute dessert tastes a lot like banana pudding. The crisp vanilla wafers soften as it chills overnight, so it's perfect to eat with a spoon.
                                                                  • *Decorations: miniature candy-coated chocolate pieces (we used M&M's minis), 1 cherry-flavored chewy fruit roll (we used Fruit Rollups), 6 uncooked spaghetti strands, pull-and-peel red candy ropes (we used Twizzlers), crumbled cream-filled chocolate sandwich cookies (optional)
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    twizzlers
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    twizzlers

                                                                  While attending Terra Madre in Turin, the chocolate capital of Italy, I made it a point to consume chocolate as often as possible. But a girl can eat only so much, so I turned to drinking the fabled Bicerin from the namesake Caffè Al Bicerin to get my fill. Here’s my version of this chocolate and espresso pousse café. Game plan: For a spiked variation, add 1 1/2 ounces Patrón XO Café or other coffee-flavored liqueur to the hot chocolate before layering it. This recipe was featured as part of our Hot Boozy Drinks photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz espresso
                                                                  • Yes No 1 1/2 oz hot chocolate
                                                                  • Yes No 1 1/2 oz heavy whipping cream
                                                                  • Place a cocktail shaker in the freezer until well chilled, at least 10 minutes. Fill a large heatproof glass with very hot tap water and set aside.
                                                                  • To serve, empty the glass and dry it out. Layer the ingredients in the glass by placing the shot of espresso in the bottom and then, while slightly tilting the glass, slowly pouring in the hot chocolate. Remove the shaker from the freezer, add the cream, and shake vigorously until frothy, at least 20 times. Spoon the shaken cream on top of the hot chocolate and serve immediately.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  You can use any fresh or frozen berry in this shake. It's easy to take to the office in a small insulated container.

                                                                  Ingredients
                                                                  • Yes No 2 cup frozen blackberries
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • Yes No 1 cup apple juice
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 large ripe banana
                                                                  • Combine all ingredients in a blender; process until smooth. Strain blackberry mixture through a sieve; discard seeds.
                                                                  Yields: 3servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  Ingredients
                                                                  • Yes No 3 dozen baby artichoke
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 oz pancetta
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No parmesan cheese
                                                                  • Trim outer leaves and stems from artichokes, leaving just the tender yellow-green leaves. Drop artichokes into a bowl of ice water mixed with lemon juice and olive oil.
                                                                  • Bring a large pot of water to a boil and add salt. Drain artichokes and add to boiling water; simmer until tender, 10 to 20 minutes. Cut any larger ones in half, removing any fuzz at the heart.
                                                                  • Set a frying pan over medium-high heat. Add pancetta and stir until fat is rendered. Add garlic and stir until golden. Add wine and the baby artichokes. Cook until wine is almost evaporated. Add mint and salt and pepper to taste. Serve topped with grated parmesan cheese.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate