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                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup clam broth
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 1 1/2 cup onion
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 cup small fennel bulb
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 small green bell pepper
                                                                  • Yes No one 14 oz peeled italian tomatoes
                                                                  • Yes No 1 medium baking potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 oz cod fillet
                                                                  • Yes No one 3 oz smoked oysters
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • In a large saucepan, combine the water and clam broth with the shrimp shells, smashed garlic, sherry, crushed red pepper, bay leaves and one third of the onion. Bring to a boil and simmer, covered, over low heat for 20 minutes. Strain the shrimp stock into a heatproof bowl and discard the solids.
                                                                  • In a soup pot, heat the oil. Add the fennel, celery, bell pepper, minced garlic and the remaining onion. Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes. Uncover and cook until tender, 3 minutes longer. Add the tomatoes with their juices and the shrimp stock; bring to a simmer. Add the potato, season with salt and pepper and simmer until just tender, 15 minutes. Add the shrimp, grouper, oysters and Worcestershire sauce; simmer until cooked through, 3 minutes. Off the heat, stir in the buttermilk and parsley. Serve in deep bowls.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/2 cup salted roasted almonds
                                                                  • Yes No 3 thick arugula
                                                                  • Yes No salt and pepper
                                                                  • In a blender, blend the oil, vinegar, honey and 2 tablespoons of the almonds; transfer to a bowl. Add the remaining ingredients, season with salt and pepper and toss. Serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 flat oz thick gravy jelly
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 1/2 tbsp fish sauce
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No 1 tbsp chili garlic sauce
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1 cup scallion
                                                                  • Yes No 8 large oz shrimp
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 cup bean sprout
                                                                  • Yes No 1/4 cup chopped unsalted dry roasted peanuts
                                                                  • Yes No 3 tbsp thinly sliced basil
                                                                  • Cook noodles according to package directions; drain.
                                                                  • While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
                                                                  • Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1/2 tsp jasmine tea
                                                                  • Yes No 4 rosemary
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Yes No 1/4 tsp balsamic vinegar
                                                                  • Yes No salt
                                                                  • Yes No 1/3 cup basil
                                                                  • Yes No 1/3 cup chives
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No all purpose flour
                                                                  • Yes No 16 large shrimp
                                                                  • Yes No black pepper
                                                                  • Yes No vegetable oil
                                                                  • In a small saucepan, combine the orange juice with the jasmine tea and rosemary and simmer over moderate heat until reduced to 1/4 cup, about 5 minutes. Strain the infused juice and return to the saucepan. Bring to a simmer and whisk in the cornstarch mixture, then cook until thickened, about 30 seconds. Stir in the balsamic vinegar and season the orange-rosemary sauce with salt.
                                                                  • In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.
                                                                  • In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the shrimp with salt and pepper. Holding the shrimp by the tail, dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
                                                                  • Set a rack over a baking sheet. In a large, deep skillet, heat 1/2 inch of vegetable oil to 350°. Fry 4 or 5 shrimp at a time until the kataifi is golden brown and crisp, about 1 minute per side. Drain the shrimp on the rack. Season with salt. Serve the shrimp with the orange-rosemary sauce.
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a great recipe to make with kids, as it?s very simple and good fun putting the top circle over the chocolate and squashing the edges gently together to stop the chocolate from escaping when it cooks. This is quite a dry mixture, but don?t worry, the cookies are meant to look a bit cracked and rustic, so you can?t really go wrong! If you eat these when they have just been cooked the chocolate is quite runny, and if you eat them cold they are nice and gooey. You?ll need two cutters, one about four inches and the other about 2 inches.

                                                                  Ingredients
                                                                  • Yes No 10 tbsp 10 tablespoons butter
                                                                  • Yes No 1/2 cup sugar
                                                                  • Yes No 2 egg yolks
                                                                  • Yes No scant 2 cups self rising flour
                                                                  • Yes No 2 tbsp 2 tablespoons cocoa powder
                                                                  • Yes No 30 squares of chocolate
                                                                  • This is a great recipe to make with kids, as it’s very simple and good fun putting the top circle over the chocolate and squashing the edges gently together to stop the chocolate from escaping when it cooks. This is quite a dry mixture, but don’t worry, the cookies are meant to look a bit cracked and rustic, so you can’t really go wrong! If you eat these when they have just been cooked the chocolate is quite runny, and if you eat them cold they are nice and gooey. You’ll need two cutters, one about four inches and the other about 2 inches.Grease a large baking sheet. Cream the butter and sugar together until pale. Beat in the egg yolks, then add the flour and cocoa powder to make a dough. Turn out and knead, then pop it into the fridge for a while. Preheat the oven to 375F.On a lightly floured surface, roll about a third of the dough out thinly, then cut out about 30 circles with the smaller cutter (you can do fewer if you want the cookies bigger). Spread them out on the baking sheet and put a square of the chocolate in the middle of each one—make sure you use all of the chocolate, however many you do. Then roll the rest of the dough out (I always add the leftovers from the first lot of cutting to it and knead it a bit). Cut out the same number of circles with the larger cutter and pop them on top of the chocolate, pressing gently all the way round to seal the edge and keep all the chocolate in.Cook in the preheated oven for 10 minutes, and eat them hot or cold.
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped broccoli
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp feta cheese
                                                                  • Yes No 1/4 tsp dill, dried
                                                                  • Yes No 2 slice rye bread
                                                                  • Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.
                                                                  • Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.
                                                                  Yields: 1serving (1 omelet and 2 pieces toast)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp low-fat yogurt
                                                                  • Yes No 2 tbsp light sour cream
                                                                  • Yes No 1 tsp tarragon vinegar
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/2 tsp anchovy paste
                                                                  • Yes No 5 cup butter lettuce
                                                                  • Yes No 3 cup escarole
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 2 oz ricotta salata
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Combine yogurt and next 6 ingredients (through anchovy paste) in a food processor; purée until smooth.
                                                                  • Toss salad greens, peas, and ricotta salata in a bowl; drizzle with dressing. Sprinkle with pine nuts; serve.
                                                                  Yields: 4servings (serving size: 2 cups salad and 2 tablespoons dressing)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  A two-level fire ensures crisp skin and moist, evenly cooked meat. To create two levels of heat in a charcoal grill, spread some of the hot coals in a thin layer over half of the grill and pile the remaining coals on the other side. Cook the chicken uncovered when using a charcoal grill; covering it makes it cook faster and more likely to char.

                                                                  Ingredients
                                                                  • Yes No oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 12 bone in, skin on chicken thighs
                                                                  • Yes No 1/3 cup chili powder
                                                                  • Heat a grill to medium-high; lightly oil grates.
                                                                  • Meanwhile, generously salt both sides of the chicken and then rub with chili powder; set aside. Sear the chicken over the hotter part of the grill, 1 to 2 minutes on each side. Move the chicken to the cooler part of the grill, cover, and grill, turning occasionally until fully cooked through, 12 to 16 minutes. Transfer to platter and serve hot, warm, or at room temperature.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 5
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb swiss chard, leaves
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 2 lb pork chops
                                                                  • Yes No 1 1/2 tbsp grated parmesan cheese
                                                                  • Yes No 2 oz fontina cheese
                                                                  • Heat the oven to 450°. Oil a 7 1/2-by-11 1/2-inch baking dish. In a medium bowl, toss the Swiss chard with 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper. Put the chard in the baking dish.
                                                                  • Rub the pork chops with 1 tablespoon of the oil, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Put the pork chops on top of the Swiss chard. Drizzle the remaining tablespoon oil over the chard, around the pork chops. Sprinkle the Parmesan and fontina over the chard, around the chops. Bake until the chops are just done, about 18 minutes. Let stand 5 minutes before serving.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This delightful stir-fry of runner beans and peas, fresh from the pod is the epitome of summer. Fresh, tastes and textures straight from the summer garden with the addition of salty feta cheese and little bacon for the meat-eater.

                                                                  Ingredients
                                                                  • Yes No 4 100g oz runner beans
                                                                  • Yes No 8 225g oz mixed, podded peas and broad beans
                                                                  • Yes No 6 150g oz lardons
                                                                  • Yes No 4 tbsp vinaigrette
                                                                  • Yes No 4 100g oz baby plum tomatoes
                                                                  • Yes No 4 100g oz feta cheese
                                                                  • Yes No small handful fresh young mint leaves
                                                                  • Yes No 4 small egg
                                                                  • Put a large pan of water on to boil. Add the runner beans and a few of the mint leaves. Return to the boil and gently boil for 2 - 3 minutes before adding the peas and broad beans. Return to the boil and bubble for a further 5 minutes. Remove the vegetables from the pan with a slotted spoon and drain in a colander. Keep to one side.
                                                                  • Return the water to the boil and turn down to a gentle simmer. Crack the eggs one by one onto a saucer and slide each into the water. Once all four eggs are in the bubbling water, remove from the heat and set aside.
                                                                  • Place a wok over a high heat. As soon as it's very hot, add the bacon pieces and stir-fry for 2-3 minutes until golden and beginning to crisp. Remove the bacon from the wok with a slotted spoon and keep warm.
                                                                  • Add 2 tbsp of vinaigrette to the fat in the pan, let it sizzle, then add all the vegetables with the tomatoes and remaining mint. Stir-fry for 2 minutes then add the feta cheese and remaining vinaigrette dressing.
                                                                  • Divide the vegetables between four dinner plates, place a poached egg on each and serve.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve
                                                                  Salt Cod Croquettes
                                                                   2 h 15 m
                                                                  Ingredients
                                                                  • Yes No 1/2 lb skinless, boneless salt cod
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 1 tsp piment d'espelette
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/2 cup fine dry bread crumb
                                                                  • Yes No vegetable oil
                                                                  • Yes No lemon
                                                                  • In a medium bowl, cover the salt cod with cold water and soak in the refrigerator for 24 hours or for up to 2 days. Change the water at least three times.
                                                                  • Drain the salt cod; transfer to a large saucepan. Add the milk, thyme, bay leaf and smashed garlic. Pour in enough water to cover the fish by 2 inches. Simmer over low heat for 20 minutes, until the fish flakes with a fork. Using a slotted spoon, transfer the fish to a plate and let cool. Flake the fish.
                                                                  • Add the potatoes to the saucepan and simmer until tender, 10 minutes. Using a slotted spoon, transfer the potatoes to a large bowl along with 2 tablespoons of the cooking liquid; mash to a coarse puree.
                                                                  • In a small skillet, heat the olive oil. Add the shallot and minced garlic and cook over moderate heat until softened, about 4 minutes. Scrape the mixture into the bowl with the potatoes. Add the salt cod, cilantro, piment d'Espelette and egg yolk and stir until blended. Refrigerate the mixture until chilled, at least 30 minutes.
                                                                  • In a shallow bowl, beat the eggs with 1 teaspoon of water. Put the flour and bread crumbs in shallow bowls. Line a baking sheet with wax paper. Form the salt cod mixture into 1-tablespoon-size balls. Dredge the balls in flour, dip them in the beaten eggs and coat with the bread crumbs. Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes.
                                                                  • Fill a large, deep skillet with 1/2 inch of vegetable oil and heat until shimmering. Working in 2 batches, fry the croquettes over high heat, turning once or twice, until golden all over, about 4 minutes; drain on paper towels. Transfer the croquettes to a platter and serve with lemon wedges.
                                                                  Yields: 40croquettes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for pulled pork is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.

                                                                  Ingredients
                                                                  • Yes No 1 6 to 7 lb boston butt pork roast, bone in
                                                                  • Yes No 3 tbsp emeril's southwest essence
                                                                  • Yes No 1 1/2 tbsp golden brown sugar
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 tsp chipotle chili pepper
                                                                  • Yes No 1 tsp mexican oregano
                                                                  • Place pork roast in a large, shallow baking dish. In a small bowl, mix together Southwest Essence, brown sugar, 1 teaspoon salt, crushed red pepper, chipotle pepper, and oregano. Using your hands, rub spice blend evenly over pork. Loosely cover and refrigerate at least 4 hours and up to overnight.
                                                                  • Transfer pork to a slow cooker. Cover and cook on high until tender and falling apart, about 8 hours, breaking into smaller pieces as it becomes more tender.
                                                                  • Remove meat from crock pot and transfer to a large heatproof bowl, reserving juices in crock pot; remove excess fat and bones. Using 2 forks, shred meat. Add enough reserved cooking juices to keep meat moist; season with salt. Serve meat on nachos or on a toasted bun with your favorite barbecue sauce.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 13
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    emeril's
                                                                    Brands:
                                                                  • Yes No
                                                                    Emeril's

                                                                  Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that?s what really helps to make this dish amazing. I?m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I?ve been told by Italian mammas (who I don?t argue with!) that penne is the original, so that?s what I?m using in this recipe. Before you start cooking, it?s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.

                                                                  Ingredients
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 6 green and yellow courgettes
                                                                  • Yes No penne
                                                                  • Yes No egg yolk
                                                                  • Yes No 100ml double cream
                                                                  • Yes No 2 good handfuls of parmesan cheese
                                                                  • Yes No olive oil
                                                                  • Yes No smoked streaky bacon
                                                                  • Yes No a of fresh thyme, and, flowers
                                                                  • Yes No a courgette flowers
                                                                  • Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.Put a large pan of salted water on to boil. Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and put to one side.Heat a very large frying pan (a 35cm one is a good start – every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long. • from Jamie at Home
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tear
                                                                    Equipment:
                                                                  • Yes No
                                                                    good start
                                                                    Brands:
                                                                  • Yes No
                                                                    Good Start
                                                                  Ingredients
                                                                  • Yes No 1 lb white cabbage
                                                                  • Yes No 3/4 lb red cabbage
                                                                  • Yes No 5 medium carrot
                                                                  • Yes No 2 cup mayonnaise
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1 coarse tbsp mustard
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Fit a food processor with largest slicing blade. Cut the cabbages into wedges to fit sideways into processor feed tube. Pulse to slice. Transfer cabbage to a large bowl. Change blade to largest grating blade. Fit carrots in feed tube so the long side is laying
                                                                  • flat against blade; pulse to shred. Transfer carrots to bowl with cabbage.
                                                                  • In a medium bowl, whisk to combine mayonnaise, mustards, vinegar, salt, and pepper. Pour enough dressing over vegetables to moisten; stir to combine. Serve cold or at room temperature.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup short grain brown rice
                                                                  • Yes No 1/2 cup dried apricots
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 cup chopped parsley
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Yes No 1/2 cup chopped mint
                                                                  • Yes No 1/4 cup salted sunflower seeds
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No salt and pepper
                                                                  • In a saucepan, bring the rice and 1 quart of water to a boil. Cover and cook over low heat for 50 minutes, or until the rice is tender. Let stand for 5 minutes; fluff with a fork.
                                                                  • In a bowl, cover the apricots with hot water. Let stand for 10 minutes. Drain and chop.
                                                                  • Preheat the oven to 350°. Spread the almonds and pine nuts on a baking sheet and toast until golden, about 5 minutes.
                                                                  • In a large bowl, whisk the oil with the lemon juice. Add the rice, apricots, almonds, pine nuts, parsley, cilantro, mint, sunflower seeds and tomatoes to the dressing. Toss well, season with salt and pepper and serve.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 10
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  I developed this recipe for pear custard pie when I had two beautiful Korean pears and half a package of thawed filo dough staring me in the face. I thought a sweet riff on Serbian burek would be just the ticket, and it was. Here's a larger photo of pear custard pie Makes 6 to 8 servings of Pear Custard Pie

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 lemon
                                                                  • Yes No 5 large egg
                                                                  • Yes No 8 filo dough
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1 1/2 lb pear
                                                                  • Yes No caramel sauce
                                                                  • Heat oven to 350 degrees. In a large mixing bowl, combine sugar, ginger, flour, zest and eggs, until light in color. Lightly brush a 10-inch springform pan with melted butter. Lightly brush one side of 1 sheet of filo dough with melted butter. Fold sheet in half and lightly brush the top of the folded sheet with butter. Fit into pan (don't worry if it doesn't cover all the bare surfaces of the pan). Repeat with another sheet of filo dough and place it in the pan crosswise. Continue this way two more times, crisscrossing the layers. Place pan on a baking sheet. Spread drained pears in the pan, patting out evenly. Pour egg mixture over pears. Then, create a top for the pie the same way the base was created. Brush the edges of excess filo dough with butter and roll them in toward the center of the pie. Brush entire surface of pie with remaining melted butter. Bake about 45 minutes or until golden brown and puffy. Cool on a wire rack for 15 minutes. Run a knife around the perimeter of the pan and remove the springform pan ring and let pie cool completely. Remove springform bottom and transfer to a serving platter, or cut into wedges and place on dessert plates. Drizzle with caramel sauce, if desired. Pear custard pie can be served at room temperature or warmed in a conventional oven.
                                                                  Cuisine:YesNokorean
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  This is a variation on the classic champagne cocktail. Any sparkling wine will work, but we prefer demi-sec, which is sweeter than brut.

                                                                  Ingredients
                                                                  • Yes No 12 medium strawberry
                                                                  • Yes No 6 tsp grenadine syrup
                                                                  • Yes No 6 oz strawberry liqueur
                                                                  • Yes No 1 sparkling wine
                                                                  • Hull 6 of the strawberries, cut into small dice, and divide evenly among the glasses. Cut a 1/2-inch slit into the tip of each of the remaining strawberries. Set aside.
                                                                  • Place 1 teaspoon grenadine syrup and 1 ounce strawberry liqueur in each glass. Divide the sparkling wine evenly among the glasses, place the reserved strawberries on the rims of the glasses, and serve.
                                                                  Yields: 6drinks
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  What we do know: Elaine ordered a big salad on almost every episode of Seinfeld. What we don’t know: what the heck was in it. Here’s our best guess; consider it a simple but well-done garden salad. This recipe was featured as part of our Festivus menu.

                                                                  Ingredients
                                                                  • Yes No 10 oz butter lettuce
                                                                  • Yes No 1 1/2 cup pear tomato
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1/2 medium english cucumber
                                                                  • Yes No 1 cup thinly sliced radish
                                                                  • Yes No herbed buttermilk dressing
                                                                  • Combine all ingredients except dressing in a large bowl and toss thoroughly. Divide among 8 plates and drizzle with desired amount of dressing.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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

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

                                                                  This tomato sauce recipe is by far the best tomato sauce recipe I have ever made. It may be a little more fiddly than some but the results are worth it; a thick chunky deep-flavored sauce. The richness of the finished sauce makes it perfect for freezing and the sauce makes a perfect base for soups (by simply adding a good stock), or a fabulous sauce for pasta, grilled meats and fish. The sauce when sieved thoroughly gives a silky tomato coulis. If you don't have super-fresh tomatoes then use canned, they work very well.

                                                                  Ingredients
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 10 oz, 750g lb fresh tomatoes, skin on
                                                                  • Yes No 1 handful, large cup flat leaf parsley
                                                                  • Yes No 1 handful, large cup basil
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • This tomato sauce recipe makes 1½lbs/ 700g of finished sauce. Chop the celery, carrot, onion and garlic into tiny pieces (1/8 inch/ 3mm), roughly all the same size. Place the tomato pieces in a large casserole. Place the carrot, then the celery, the onion, garlic and finally the herbs on the top. Pour the olive oil over and cook for 1 hour, on a medium heat without stirring but just shaking the pan to prevent it from sticking. Put the contents through a food mill, (or if you don't have one use a food processor but do not over blend, the sauce should be thick and quite chunky and you should should be able to see tiny bits of the vegetables within the thick sauce). Add the butter and further reduce the sauce until it has thickened slightly, about 10 minutes. Leave to cool. Freeze in small batches as the sauce is concentrated.
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    freeze

                                                                  Prepare the Enchilada Sauce a few days ahead of time, and refrigerate.

                                                                  Ingredients
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 2 cup diced zucchini
                                                                  • Yes No 1 10 oz frozen kernel corn
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 3 cup enchilada sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 wheat tortillas
                                                                  • Yes No 2 8 oz cup shredded reduced fat cheddar cheese
                                                                  • Preheat oven to 350°.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
                                                                  • Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.
                                                                  • Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: 1 enchilada)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No one 1 1/2 lb butternut squash
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 qt water
                                                                  • Yes No 2 12 oz cup instant polenta
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1 1/3 4 oz cup grated parmesan cheese
                                                                  • Preheat the oven to 375°. Butter a 15-by-10-inch ceramic baking dish. Cut off the bulb end of the squash and halve it lengthwise. Scoop out the seeds. Drizzle the halves with olive oil and season with salt and pepper. Set the squash halves on a small baking sheet, cut side down, and bake in the lower third of the oven for 30 minutes, or until tender. Scrape the squash flesh into a medium bowl and mash with a fork.
                                                                  • Meanwhile, peel the squash neck and halve it lengthwise. Using a sharp knife or a mandoline, slice the squash crosswise 1/8 inch thick. Lightly oil 2 large rimmed baking sheets and arrange the squash slices on them. Cover with foil and bake in the upper third of the oven for 12 minutes, or until tender. Reduce the oven temperature to 350°.
                                                                  • In a large saucepan, bring the water to a boil. Add the 2 tablespoons of olive oil and slowly add the polenta, whisking constantly until smooth. Reduce the heat to low and whisk until thickened, about 5 minutes. Whisk in the mashed squash. Stir in 6 tablespoons of the butter and 1 cup of the Parmesan and season with salt and pepper. Spread the polenta in the prepared baking dish and arrange the baked squash slices on top in an overlapping pattern.
                                                                  • Cut the remaining 2 tablespoons of butter into small pieces and scatter them over the gratin. Sprinkle the remaining 1/3 cup of cheese over the top and bake in the upper third of the oven for 1 hour, or until bubbling and golden. Let stand for 15 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Topped with cool coleslaw, these saucy sandwiches are a great way to try tempeh for the first time. Substitute wild rice or three-grain tempeh, if available.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 lb organic tempeh
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1 tsp spanish smoked paprika
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 tbsp light mayonnaise
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 3 cup finely shredded cabbage
                                                                  • Yes No 1/2 cup shredded carrot
                                                                  • Yes No 6 1 1/2 oz hamburger bun
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until soft. Add tempeh; sauté 6 minutes or until beginning to brown.
                                                                  • Combine tomato paste, vinegar, brown sugar, paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Add tomato mixture to tempeh; stir to combine. Stir in 3 cups water. Simmer until mixture is thick and liquid is almost evaporated (about 20 minutes), stirring often. Remove from heat; keep warm.
                                                                  • Combine mayonnaise, 2 teaspoons water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Add shredded cabbage and carrot, tossing well to combine.
                                                                  • Top each of 6 bottom halves of hamburger buns with about 3/4 cup tempeh filling. Top each serving with about 1/3 cup cabbage mixture, and cover with top half of each bun. Serve sloppy joes immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover

                                                                  This hearty meatless chili is packed with chickpeas, canned tomatoes, carrot, celery and onion and flavored with spices that are prevalent in Moroccan dishes: cumin, ginger, turmeric, cinnamon and red pepper. This recipe proves that you don't need meat for a satisfying and filling chili.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 3/4 cup chopped celery
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 tbsp no salt added tomato paste
                                                                  • Yes No 2 15 1/2 oz chickpeas in can
                                                                  • Yes No 1 14.5 oz no salt added diced tomatoes in can
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                  • Total Time: 36 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 6 oz ricotta cheese
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No unsalted butter
                                                                  • Yes No 2 cup frozen blueberry
                                                                  • Yes No maple syrup
                                                                  • In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth.
                                                                  • In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.
                                                                  • Preheat the oven to 225°. Heat a griddle, then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  To make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup pumpkin purée
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
                                                                  • Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)
                                                                  • Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
                                                                  • Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
                                                                  • To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 12servings (serving size: 1 bun)
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet.

                                                                  Ingredients
                                                                  • Yes No 2 cup green pea
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 thick slice bacon
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 lb okra
                                                                  • Yes No 3 medium tomato
                                                                  • Yes No 3 ear corn
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup basil
                                                                  • In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cooking liquid.
                                                                  • In a deep skillet, heat the oil. Add the bacon and cook over moderately high heat, until browned. Add the onion and cook until just softened. Add the okra and cook for 8 minutes. Add the tomatoes and corn and cook until the tomatoes break down. Add the peas with the cooking liquid and season with salt and pepper. Simmer for 2 minutes. Stir in the butter and basil; serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4side-dish servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Notes: Michael Recchiuti, a San Francisco chocolate visionary, prefers to make these moist brownies with a distinct chocolate such as L'Harmonie, a 64 percent dark chocolate blend available from E. Guittard consumer sales (800/468-2462). Serve wedges or squares topped with lightly sweetened, softly whipped cream, chopped fresh mint, and fresh raspberries; or crown pieces with vanilla ice cream and a drizzle of caramel sauce.

                                                                  Ingredients
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Chop chocolate into about 1/2-inch chunks; you should have about 2 cups. In a small, microwave-safe bowl, combine half the chocolate and the butter. Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes. Stir until mixture is smooth. Let stand until just warm to touch.
                                                                  • In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth. Add chocolate mixture and stir until well blended. Add flour, about a third at a time, stirring after each addition just until blended. Add remaining chopped chocolate and mix just until chunks are evenly distributed.
                                                                  • Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little. Scrape batter into pan; spread level.
                                                                  • Bake in a 325° regular or 300° convection oven just until surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
                                                                  • Cool completely in pan on a rack, at least 1 hour. Lift brownie out on parchment, peel off parchment, and set brownie on a board. Cut into 8 squares or wedges or 16 triangles (see notes).
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread

                                                                  New Mexican chile powder serves as the White Dog's nod to southwestern Native Americans. Serve with the Butternut Squash and Apple Relish, roasted sweet potatoes, and haricots verts.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp new mexican chile powder
                                                                  • Yes No 1 1/2 tbsp apple cider vinegar
                                                                  • Yes No 1 1/2 tbsp honey
                                                                  • Yes No 4 6 oz boneless duck breast halves
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine first 3 ingredients in a small bowl; stir until blended. Combine chile powder mixture and duck in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove duck from bag; discard marinade.
                                                                  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle duck with salt and pepper. Add duck to pan; cook 5 minutes on each side or until desired degree of doneness.
                                                                  • Wine note: This duck is tailor made for a powerful but thickly soft red that can cushion the bird's sweet spiciness. Try a top Argentinian malbec, such as the mouth-filling 2005 Otello Malbec 2005 from Mendoza ($16). --Karen MacNeil
                                                                  Cuisine:YesNonew mexican
                                                                  Yields: 4servings (serving size: 1 breast half)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 30 gyoza skins
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1/2 cup chopped tomato
                                                                  • Yes No 1/2 cup light mayonnaise
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 3 tbsp diced cilantro
                                                                  • Yes No 1 tsp minced jalapeño chili pepper
                                                                  • Yes No 1 tsp grated lime rind
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No cilantro
                                                                  • Preheat oven to 375°.
                                                                  • Combine first 3 ingredients, stirring with a whisk; brush mixture evenly over both sides of each gyoza. Fit 1 gyoza into each of 30 miniature muffin cups, pressing the gyoza firmly into base of cups. Bake at 375° for 12 minutes or until lightly browned; cool in pans on a wire rack. Carefully remove cups from pans.
                                                                  • Combine celery and next 10 ingredients (though crabmeat) in a large bowl; toss gently. Spoon 1 1/2 tablespoons crab mixture into each gyoza cup. Garnish each cup with a cilantro leaf, if desired.
                                                                  Yields: 15servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 large white onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup sweet paprika
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 4 lb veal shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 1/2 cup caper
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 8 oz cup chopped roasted red pepper
                                                                  • In a large, enameled cast-iron casserole, melt the butter. Add the sliced onions, cover and cook over moderate heat until softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are caramelized, about 20 minutes longer.
                                                                  • Stir the garlic, paprika and caraway seeds into the onion and cook for 1 minute. Add the wine and veal stock and bring to a boil. Season the veal shoulder with salt and pepper, add it to the casserole and bring to a boil. Cover and cook over low heat until very tender, 1 hour and 45 minutes. Transfer the veal to a platter, cover and keep warm.
                                                                  • Transfer the sauce to a blender. Add the lemon juice, the 1/4 cup of crème fraîche and 1 teaspoon of the capers and puree until very smooth. Return the sauce to the casserole and simmer over moderately high heat until thickened, about 5 minutes. Return the meat to the sauce and cook until heated through. Keep warm.
                                                                  • Meanwhile, in a medium skillet, heat 1/2 inch of vegetable oil. Add the remaining 1/2 cup of capers and fry over high heat, stirring occasionally, until crisp and browned, 3 to 4 minutes. Using a slotted spoon, transfer the capers to paper towels and let cool.
                                                                  • Spoon the stew into shallow bowls. Garnish with the roasted peppers, fried capers and a dollop of crème fraîche and serve.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Yes, real custard is nice... but there?s nothing like a nice bit of ready-made custard with your Christmas pudding. You?ll need 30 spoons for this recipe.

                                                                  Ingredients
                                                                  • Yes No pot of double cream
                                                                  • Yes No 2 tbsp 2 tablespoons caster sugar
                                                                  • Yes No x carton custard
                                                                  • Yes No christmas pudding
                                                                  • Yes No a of toasted and almonds
                                                                  • Yes, real custard is nice... but there’s nothing like a nice bit of ready-made custard with your Christmas pudding. You’ll need 30 spoons for this recipe.Whip the double cream and caster sugar together until stiff.Lay out all your spoons on serving plates and put a blob of custard on each one – not too much or they will overflow when you add the pudding. Take a teaspoon, scoop out lumps of the hot Christmas pudding and drop them onto the custard. Top with a dollop of the whipped cream.Scatter with the almonds and grated orange zest and serve while warm.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 7 oz cup quick
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No one 7 oz imported tuna in olive oil
                                                                  • Yes No 1/2 cup green olive
                                                                  • Yes No 1 cup baby arugula
                                                                  • Yes No 1 small fennel bulb
                                                                  • In a saucepan, heat 1 tablespoon of the oil. Add the carrot, onion and garlic and cook over moderate heat, stirring, until slightly softened, 5 minutes. Add the wheat berries, chicken broth and water and season with salt. Bring to a boil and cook over moderately high heat until the wheat berries are tender, 30 minutes. Drain well and return the wheat berries and vegetables to the saucepan. Season with salt and pepper and let cool for 10 minutes.
                                                                  • Stir the remaining 2 tablespoons of olive oil and the lemon juice into the wheat berries. Fold in the tuna, olives, arugula and fennel. Season with salt and pepper and serve warm or at room temperature.
                                                                  Yields: 6tapas
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This recipe offers two dipping sauces. Red Curry Peanut Sauce has a more authentic Thai flavor. Peanut Dipping Sauce is a bit milder.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb chicken tenders
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No red curry peanut sauce
                                                                  • Combine sugar and next 6 ingredients in a large heavy-duty zip-top plastic bag. Cut chicken tenders in half lengthwise; add to plastic bag. Seal and marinate in refrigerator 2 hours.
                                                                  • Prepare grill.
                                                                  • Remove chicken from bag; discard marinade. Thread chicken onto 10 (6-inch) skewers. Place kabobs on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with Red Curry Peanut Sauce or Peanut Dipping Sauce.
                                                                  • Note: If using wooden skewers, soak them in water 30 minutes before grilling.
                                                                  Cuisine:YesNoindonesian
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    soak
                                                                  Ingredients
                                                                  • Yes No 2 3 1/2 lb large broccoli, stems
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 qt low sodium vegetable broth
                                                                  • Yes No 4 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Separate the broccoli stems from the heads. Measure out 3 cups of small florets and reserve. Coarsely chop the remaining broccoli. In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the coarsely chopped broccoli to the pot along with the broth and water and bring to a boil. Cover and simmer over low heat until the broccoli is tender, about 20 minutes. Add 2 cups of the reserved florets, cover and simmer until barely tender, about 5 minutes.
                                                                  • Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil. Add the remaining 1 cup of florets and season with salt and pepper. Cover and cook over moderate heat until richly browned, about 6 minutes.
                                                                  • Working in batches, puree the soup in a blender until very smooth. Transfer the soup to a clean saucepan. Stir in the cream and milk and bring to a simmer over moderate heat, stirring a few times. Season the soup with salt and pepper and ladle into bowls. Garnish with the sautéed florets and croutons and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve

                                                                  Toss a green salad while the chicken cooks, then serve it with rice for a complete meal. To save time, use drained canned pineapple tidbits in place of fresh fruit.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced pineapple
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp marmalade
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until thoroughly heated. Keep warm.
                                                                  • Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 4servings (serving size: 1 chicken breast half, 1/2 cup bean mixture, and 1 tablespoon cilantro)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A savory braising liquid with wine, citrus, and honey makes this leg of lamb as delicious as it is easy. A few aromatic vegetables fortify the flavorful sauce. Serve with a side of couscous or a lentil salad. This recipe was featured as part of our Easter Dinner Dishes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 5 1/2 to 6 lb bone in leg of lamb
                                                                  • Yes No 1 750 milliliter dry red wine
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 medium orange
                                                                  • Yes No 1 medium orange
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 3 medium head garlic
                                                                  • Yes No 2 5 to 6 inch rosemary
                                                                  • Yes No 1 medium fennel bulb
                                                                  • Yes No 1 medium yellow onion
                                                                  • Let the lamb sit at room temperature for 1 hour. Heat the oven to 475°F and arrange a rack in the middle.
                                                                  • Meanwhile, prepare the braising liquid. Place the wine, broth, honey, mustard, zest, and juice in a medium saucepan over medium heat and whisk to combine. Cook, stirring occasionally, until the honey has dissolved into the liquid, about 10 minutes. Remove from heat and set aside.
                                                                  • Combine the measured salt and pepper and the coriander in a small bowl. Rub the lamb all over with the olive oil, then evenly rub it all over with the coriander mixture. Place the lamb fat-side up in a large roasting pan and roast until the surface is browned all over, about 30 minutes.
                                                                  • Remove the lamb from the oven and reduce the heat to 350°F. Pour the braising liquid into the pan and add the garlic heads cut-side down. Scatter the rosemary, fennel, and onion around the pan and carefully cover tightly with foil (you will probably need two overlapping pieces). Return the lamb to the oven and braise until the meat is very tender and pulls away easily from the bone, about 2 1/2 hours. Remove the foil and return the lamb to the oven until it’s deeply browned all over and the pan juices are bubbling, about 30 minutes more.
                                                                  • Remove the lamb to a cutting board and cover loosely with foil. Set a fine-mesh strainer over a medium saucepan and strain the braising liquid, pressing on the solids; discard the solids. Using a large spoon, skim and discard the excess fat from the surface of the braising liquid (alternatively, you can use a fat separator). Heat the braising liquid over medium-high heat until boiling. Continue boiling until reduced to about 1 1/2 cups, about 25 minutes. Taste and season with salt and pepper if necessary. Carve the lamb and serve with the sauce.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Truffles typically have the added richness of cream and butter. These ingredients help stabilize chocolate, which tends to scorch, separate, or become grainy if not heated carefully. We add corn syrup and evaporated milk for smooth, creamy confections.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 2 tbsp evaporated whole milk
                                                                  • Yes No 1 tbsp golden cane syrup
                                                                  • Yes No dash salt
                                                                  • Yes No 1 tbsp bourbon
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 3 1/2 oz bittersweet chocolate
                                                                  • Yes No 1 3/4 oz milk chocolate
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • Combine brown sugar, milk, cane syrup, and salt in a saucepan over medium-high heat; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat. Stir in bourbon and vanilla extract. Add chocolates; let stand 1 minute. Stir until smooth. Pour into a shallow dish; cover and chill 4 hours. Heat a tablespoon measure with hot water; pat dry. Scoop chocolate mixture with spoon; dip in cocoa. Roll into balls. Cover and refrigerate until ready to serve.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 19truffles (serving size: 1 truffle)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This dish is always a big hit. It’s great rolled into a burrito, but you can also serve it on its own topped with scallions, sour cream, and tortilla chips. What to buy: You can find Aleppo pepper at most gourmet grocery stores or online at the Spice House. If you’re having a hard time locating it, use ancho chile powder instead. Game plan: Chile verde was destined to be a party dish because you can make it way ahead of the festivities and just warm it over medium-low heat when you are ready to eat. This recipe was featured as part of both our Build Your Own Burrito Bar story and our Chile Pepper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 lb boneless skinless chicken thigh
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 5 tbsp vegetable oil
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 6 medium garlic clove
                                                                  • Yes No 5 medium anaheim chili pepper
                                                                  • Yes No 5 medium poblano chili pepper
                                                                  • Yes No 1 tbsp dried aleppo pepper
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1/2 tsp smoked paprika
                                                                  • Yes No 1 1/2 lb tomatillo
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 2 1 lb medium russet potato
                                                                  • Yes No 3 tbsp coarsely chopped oregano
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 cup coarsely chopped cilantro
                                                                  • Pat the chicken dry with paper towels and cut it into 1-1/2-inch pieces. Place in a large bowl, add the measured salt and pepper, and toss to combine. Add the flour and toss to coat.
                                                                  • Heat 1 tablespoon of the oil in a Dutch oven or a large, heavy-bottomed pot (at least 6 1/2 quarts) over medium heat until shimmering. Add a third of the chicken in a single layer, shaking any excess flour into the bowl first. Sear until golden brown on both sides, about 10 minutes. Transfer to a large heatproof bowl. Repeat with the remaining chicken in two more batches, using a tablespoon of oil for each batch.
                                                                  • Heat 1 tablespoon of the oil over medium heat in the same pot until shimmering. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Transfer the mixture to the bowl with the chicken.
                                                                  • Heat the remaining 1 tablespoon oil in the same pot over medium heat until shimmering. Add the Anaheim chiles, poblanos, Aleppo pepper, cumin, and paprika and cook, stirring occasionally, until the peppers are tender, about 4 minutes.
                                                                  • Add the reserved chicken-onion mixture, tomatillos, chicken broth, potatoes, oregano, and cinnamon stick to the pot and stir to combine. Bring to a boil over high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the mixture thickens and the potatoes are tender, about 1 1/2 hours.
                                                                  • Stir in the cilantro, taste, and season with salt as needed.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (12 for burrito bar)
                                                                  • Active Time: 50 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  I wish I?d known about this dish earlier in my life, because it?s the sort of brilliant everyday dish I absolutely love. Essentially it?s a hash. Everyone I spoke to in Sweden seemed to have their preferred method of making theirs; this is mine. The one thing that seems to be consistent is that it usually involves using leftover meat and potatoes. The idea is to chop and slice all the ingredients into roughly 1?2cm cubes and add them to the pan as you go. So you're prepping and frying until everything is beautifully cooked.

                                                                  Ingredients
                                                                  • Yes No 6 rashers of smoked streaky bacon, the best quality you afford
                                                                  • Yes No regular sausages, cooked, the best quality you afford
                                                                  • Yes No brisket
                                                                  • Yes No salami
                                                                  • Yes No 2 onions
                                                                  • Yes No 3 carrots
                                                                  • Yes No 1kg potatoes
                                                                  • Yes No a sprigs of fresh rosemary and thyme
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 4 quail’s eggs
                                                                  • Yes No a of dill pickles
                                                                  • Yes No 1 tsp 1 teaspoon good mustard
                                                                  • Yes No 1 tbsp 1 tablespoon good quality cider vinegar
                                                                  • Yes No 3 tbsp 3 tablespoons extra virgin olive oil
                                                                  • Yes No a of fresh chives
                                                                  • Yes No a of fresh dill
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • I wish I’d known about this dish earlier in my life, because it’s the sort of brilliant everyday dish I absolutely love. Essentially it’s a hash. Everyone I spoke to in Sweden seemed to have their preferred method of making theirs; this is mine. The one thing that seems to be consistent is that it usually involves using leftover meat and potatoes. The idea is to chop and slice all the ingredients into roughly 1–2cm cubes and add them to the pan as you go. So you're prepping and frying until everything is beautifully cooked. Swedes always serve this topped with a raw egg yolk. That might freak some people out, but you’ve got to get your head around it because the idea is that you toss it all up yourself and the yolk enriches the whole thing as it slowly gets cooked by the residual heat. Heat a really wide shallow non-stick pan on a medium heat. Chop your bacon into small pieces and fry for 2 to 3 minutes so that the fat starts to render out. While that's happening, chop up your sausage, brisket and salami into cubes, and add to the pan as you go. Do the same with the onions, carrots, potatoes and herbs. Keep stirring to make sure nothing catches, using your spoon to scrape all the goodness from the bottom of the pan. Turn the heat down if you think it’s cooking too fast. Have a taste to check the seasoning; the salt in the smoked meats will probably be enough, but add a pinch of salt and a good pinch of pepper if you think it needs it.Keep stirring as it cooks and after about 20 minutes, once the potatoes and carrots have softened and everything looks delicious, make your dressing by putting all the dressing ingredients into a jar (reserving the dill flowers if you have them). Pour the dressing into the pan – the acidity will be fantastic with all that rich meat. Carefully separate the egg whites from their yolks and put them to one side. If you want to, leave the yolks in their shells so everyone can tip their own egg yolk into their dish and stir it through. That will give the dish a bit of a theatrical edge.Divide your pytt y panna between the plates. Make a well in the top and add a yolk (or eggshell with a yolk in it) to each one. Load up a side plate with dill pickles, and roughly chop your dill flowers and scatter them over. The combination of meaty comforting hash, egg for sheen, dressing for acidity and herbs for freshness is insane. Go for it!• from Jamie does...
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir

                                                                  This recipe for rum and pecan spice cake is adapted from one by chef John Folse of Chef John Folse & Co. in Gonzales, La. I had the pleasure of meeting him at the Rural Life Museum in Baton Rouge, La. This recipe spans ethnicities and would feel at home in any Eastern European kitchen. If you like a stronger rum flavor, add the rum to the syrup once it's cooled slightly instead of simmering it with the water and sugar. Makes 10-12 servings of Rum and Pecan Spice Cake

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup cake flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1/4 tsp cloves, whole
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 1/2 cup chopped pecan
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup rum
                                                                  • Yes No pecan halves
                                                                  • Heat oven to 350 degrees. Butter 2 (9x2-inch) round cake pans which hae been lined with buttered parchment paper or a 10-inch Bundt pan coated well with cooking spray. In a medium bowl, whisk together flour, baking powder salt, cinnamon, ginger, nutmeg and cloves, and set aside. In a separate large bowl, using an electric mixer, beat butter, brown sugar and 1 cup white sugar until fluffy. Add eggs, one at a time, beating until well incorporated. Continue until all eggs are added. Blend in vanilla. Slowly blend in dry ingredients in three equal additions alternately with milk, beginning and ending with the dry ingredients. Stir in the chopped pecans. Divide batter equally between 2 pans. Place cakes in center of oven and bake 30–35 minutes (45-60 minutes for a Bundt) or until tester inserted into center of cakes comes out clean. Cool cakes in pans for 10 minutes (20 minutes for a Bundt). Turn cakes out onto rack and peel off parchment paper. Cool completely. To make the rum syrup: In a small saucepan, combine water, 1/4 cup sugar and rum. Bring to a rolling boil, reduce to simmer and cook until sugar is dissolved completely and syrup coats the back of a spoon. Syrup should be reduced by 1/4. Cool slightly. Using a toothpick or skewer, poke holes in the top of the cakes and brush with all of the syrup. Wait a few hours and then cut into serving pieces or, using a 2-inch pastry cutter, cut into circles, or frost whole cakes with your favorite icing to create a layer cake. Top with toasted pecan halves, if desired. Note: In my opinion, cream cheese frosting would be perfect with this cake. But it is wonderful without any frosting at all.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 50 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Almond Cookies can make an elegant gift.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tbsp almond extract
                                                                  • Yes No 1/4 lb almond
                                                                  • Preheat oven to 325 degrees F. In food processor - mix flour, sugar, butter, salt, and baking soda until it forms little balls. Add eggs and extract. Roll out* dough on floured surface. Cut with 2 1/2 inch cookie cutter. Put on greased cookie sheet. Place almond in center of each cookie. Bake for 25 minutes. Lately instead of rolling, I've shaped the dough into 2-inch balls. Then I used a cookie press (dipped in flour) with a daisy shape. The almond seems to fit perfectly in the middle of the design.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    dip

                                                                  Lachlan Mackinnon-Patterson makes his savory meatballs with a mixture of lamb, veal and bacon and, surprisingly, a little ricotta cheese to keep everything moist. He serves them on an unconventional salad of grilled scallions with shavings of Parmigiano-Reggiano.

                                                                  Ingredients
                                                                  • Yes No 2 lb ground veal
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 thick slice lean bacon
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 1/4 cup fine dry bread crumb
                                                                  • Yes No 1/4 cup ricotta cheese
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 1/2 lb scallion
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No one 3 oz, 1 cup piece of parmigiano reggiano
                                                                  • Yes No 1 preserved lemon
                                                                  • Light a grill. In a large bowl, using your hands, mix the ground veal and lamb with the eggs, bacon, shallots, fresh bread crumbs, ricotta, montasio and 2 teaspoons of salt. Shape the mixture into 40 golf ball-size meatballs.
                                                                  • In a wide saucepan, bring the chicken stock and water to a boil. Add half of the meatballs and simmer over moderately low heat until just cooked through, about 10 minutes. Using a slotted spoon, transfer the cooked meatballs to a rimmed baking sheet. Repeat the process with the remaining meatballs.
                                                                  • On another large rimmed baking sheet, drizzle the scallions with vegetable oil and season with salt. Working in 3 batches, grill the scallions over high heat for about 2 minutes, turning once, until charred on both sides; return the grilled scallions to the baking sheet. Gently toss the grilled scallions with the olive oil and Parmigiano-Reggiano shavings. Grill the preserved lemon halves over high heat, cut side down, for about 4 minutes, or until charred. Squeeze the grilled lemon halves over the scallions and toss again. Arrange the scallions on a platter.
                                                                  • Drizzle the meatballs lightly with vegetable oil and roll to coat. Grill the meatballs over high heat, rolling to turn them, until lightly charred all over and heated through, about 3 minutes total. Using tongs, arrange the meatballs on top of the scallions and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 lemongrass stalks, tender inner bulbs only
                                                                  • Yes No four 2 lb tilapia
                                                                  • Yes No slurry
                                                                  • Yes No 1/2 cup kosher salt
                                                                  • In a mortar, lightly pound the lemongrass. Arrange the fish on a work surface and pat dry. Stuff the cavities with the lemongrass. Brush 3 tablespoons of the cornstarch slurry over one side of the fish. Spread 1/4 cup of the salt over the slurry to form a thin crust. Let stand at room temperature until the crust is dry, about 20 minutes. Carefully turn the fish over and repeat with the remaining 3 tablespoons of slurry and 1/4 cup of kosher salt. Let stand for another 20 minutes, until completely dry.
                                                                  • Light a grill. Carefully place the tilapia on the grill and cook over moderately low heat, turning once, until the fish is just cooked through, about 20 minutes. Transfer the tilapia to a work surface. Using your fingers or 2 forks, peel off the tilapia skin. Transfer the fish to plates and serve with the Spicy Citrus Dipping Sauce.
                                                                  Cuisine:YesNothai
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  Add whole fresh strawberries and whole wheat toast for an easy weekend brunch or light supper during the week.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 1 1/2 tsp minced parsley
                                                                  • Yes No 1/2 tsp minced thyme
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 cup loosely packed salad greens
                                                                  • Yes No 1 1/2 tsp red wine vinegar
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 2 tbsp crumbled goat cheese (chèvre)
                                                                  • Yes No 1 1/2 tsp sliced almond
                                                                  • To prepare omelet, combine the first 7 ingredients in a small bowl, stirring with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to egg mixture; stir well.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 7 minutes or until browned. Add garlic; sauté 1 minute. Pour egg mixture over onion mixture in pan. Reduce heat, and cook 3 minutes or until set. Loosen omelet with a spatula, and fold in half; cook 1 minute. Cut omelet in half; place one half on each of 2 plates.
                                                                  • To prepare salad, combine salad greens, vinegar, and oil; toss well. Arrange 1 1/2 cups greens on top of each serving; top each serving with 1 tablespoon cheese and 3/4 teaspoon almonds.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup ginger
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 cup pomegranate juice
                                                                  • Yes No 4 cup pineapple juice
                                                                  • Yes No 6 cup ginger ale
                                                                  • Stir 1/2 cup peeled, chopped fresh ginger, 1/2 cup sugar and 1 1/2 cups water in a saucepan over medium heat until sugar dissolves. Bring mixture to a boil, reduce heat and simmer for 20 minutes. Let cool and strain. Mix syrup with 4 cups pomegranate juice, 4 cups pineapple juice and 6 cups ginger ale. Serve over ice. Serves 8.
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  These sweet little pumpkin fudge squares feature canned pumpkin, white chocolate, and marshmallow creme. Prep: 10 min., Cook: 15 min., Stand: 2 hrs.

                                                                  Ingredients
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 2/3 cup evaporated milk
                                                                  • Yes No 1/2 cup pumpkins in can
                                                                  • Yes No 2 tbsp corn syrup
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 1 12 oz white chocolate morsels
                                                                  • Yes No 1 7 oz marshmallow crème
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
                                                                  • Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares. Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 3pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  This is the simplest recipe in the world and possibly one of the best Champagne cocktails I?ve ever tasted. A great way to start a summer dinner or party.

                                                                  Ingredients
                                                                  • Yes No a of fresh mint
                                                                  • Yes No 3 handfuls of strawberries
                                                                  • Yes No champagne
                                                                  • This is the simplest recipe in the world and possibly one of the best Champagne cocktails I’ve ever tasted. A great way to start a summer dinner or party.Place the mint leaf and the strawberries in a sieve. Push the strawberries through the sieve into a bowl, using the back of a spoon. (You’re not really after the pulp, just the juice.) Chill until you are ready to serve your drinks.Divide the strawberry purée between six Champagne glasses, carefully fill with bubbly and enjoy!• from Jamie at Home
                                                                  Cuisine:YesNoworld
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    puree

                                                                  Flavors of fall—sage and figs—pair up with tangy goat cheese for an elegant appetizer that’s a perfect pairing for a glass of bubbly. What to buy: Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here. Game plan: The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. This recipe was featured as part of our Thanksgiving for Six menu.

                                                                  Ingredients
                                                                  • Yes No 1 sweet baguette
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 20 sage
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1/3 cup fig jam
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet. Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes. Let cool.
                                                                  • Meanwhile, line a plate with paper towels and set aside. Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides. Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate. Repeat with remaining sage leaves. Set aside.
                                                                  • Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 20servings as an hors d'oeuvre
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Split Pea Soup
                                                                   4 h 15 m
                                                                  Ingredients
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 5 whole allspice berry
                                                                  • Yes No 10 whole black peppercorn
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 1 lb dried green peas
                                                                  • Yes No 1 1/2 cup diced ham
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 2 carrot
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Yes No 3 tbsp minced mint
                                                                  • Yes No salt and pepper
                                                                  • Loosely wrap bay leaves, allspice berries, peppercorns and cloves in cheesecloth and tie securely with kitchen string. Place in slow cooker. Add split peas, ham, onion, celery and carrots. Stir in chicken broth.
                                                                  • Cover and cook on high until peas are falling apart, about 4 hours. Remove and discard cheesecloth. Stir in mint and season with salt and pepper to taste. Ladle into bowls and serve.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  These crab cakes are on the bready side, so if that's not your preference, omit a couple tablespoons of breadcrumbs. Serve with a green salad.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/3 cup low-fat mayonnaise
                                                                  • Yes No 2 tsp 2% reduced fat milk
                                                                  • Yes No 1 tsp caper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 small garlic clove
                                                                  • To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.
                                                                  • Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.
                                                                  • To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 crab cake and 2 tablespoons rémoulade)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No 2 small onion
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 yellow bell pepper
                                                                  • Yes No 12 1/2 cup medium garlic clove
                                                                  • Yes No 2 lb plum tomato
                                                                  • Yes No kosher salt
                                                                  • Yes No hot paprika
                                                                  • Yes No 20 8 lb chicken thigh
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1 cup sherry vinegar
                                                                  • In a very large ovenproof skillet, heat 1/2 cup plus 2 tablespoons of the olive oil. Add the onions, bell peppers and garlic and cook over moderately high heat, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the tomatoes and cook until softened and all of the liquid has evaporated, about 10 minutes longer.
                                                                  • Transfer the vegetables to a blender and puree until smooth. Season the vegetable puree with salt and Piment d'Espelette.
                                                                  • Wash and dry the skillet. Heat 3 tablespoons of the oil in each of 2 very large ovenproof skillets. Season the chicken with salt and pepper. Add 10 of the thighs to each skillet, skin side down. Cook over moderately high heat, turning once, until the chicken is golden brown, about 12 minutes. Remove from the heat. Transfer the chicken to a platter and pour off the fat in the skillets.
                                                                  • Add 1/4 cup of the brown sugar to 1 of the skillets and cook over high heat, whisking constantly, until melted, about 1 minute. Off the heat, carefully whisk in 1/2 cup of the vinegar; turn away to avoid the fumes. Cook over moderate heat, whisking and scraping up any browned bits from the bottom of the skillet, until thick and syrupy, about 1 minute. Add half of the vegetable puree and bring to a boil. Return 10 of the chicken thighs to the skillet, skin side up. Repeat with the second skillet and the remaining 1/4 cup sugar, 1/2 cup of vinegar, puree and chicken thighs. Cover both skillets and simmer the chicken over low heat until cooked through, about 12 minutes.
                                                                  • Preheat the broiler and position a rack 8 inches from the heat. Uncover the skillets and broil the chicken until the skin is lightly browned and crisp, about 2 minutes. Transfer the chicken to a platter, spoon the sauce on top and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Layer grilled chicken, feta cheese, and an olive- and tomato-topping for these fantastic dinner sandwiches. The tomato mixture also tastes wonderful when served on slices of toasted baguette as an appetizer.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup diced tomato
                                                                  • Yes No 2 tbsp diced pitted kalamata olive
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 5 tsp extra virgin olive oil
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 1 oz cup crumbled feta cheese
                                                                  • Yes No 4 2 oz ciabatta sandwich rolls
                                                                  • Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes.
                                                                  • Prepare grill.
                                                                  • Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.
                                                                  • Add cheese and remaining 1/4 teaspoon salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                  • Prep Time: 39 minutes
                                                                  • Total Time: 39 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover

                                                                  This is like having a breakfast dish of pasta and it is absolutely delicious! If you are a fan of sausages and eggs you?ll love this combination. Not only does it look impressive but it?s so quick to make. There?s a subtle line between having a smooth, silky egg sauce and scrambled eggs ? both will taste delicious but smooth and silky is far more desirable.

                                                                  Ingredients
                                                                  • Yes No 4 good quality organic italian sausages
                                                                  • Yes No olive oil
                                                                  • Yes No 4 thickly pancetta
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No dried linguine
                                                                  • Yes No large egg yolk
                                                                  • Yes No 100ml double cream
                                                                  • Yes No 100g parmesan cheese
                                                                  • Yes No 1 lemon
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • Yes No extra virgin olive oil
                                                                  • This is like having a breakfast dish of pasta and it is absolutely delicious! If you are a fan of sausages and eggs you’ll love this combination. Not only does it look impressive but it’s so quick to make. There’s a subtle line between having a smooth, silky egg sauce and scrambled eggs – both will taste delicious but smooth and silky is far more desirable.With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausagemeat about the size of large marbles and place them to one side.Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it’s golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions. In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season if necessary, drizzle with extra virgin olive oil and serve. Eat immediately!• from Jamie's Italy
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Heating a cookie sheet in the oven before you put the pizza on it gives you a crisper crust.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz italian cheese flavored thin pizza crust
                                                                  • Yes No 1 tsp cornmeal
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp refrigerated pesto
                                                                  • Yes No 1/2 2 oz cup shredded fresh mozzarella cheese
                                                                  • Yes No 1/2 cup part-skim ricotta cheese
                                                                  • Yes No 1/2 small cup sliced tomato
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 small cup basil
                                                                  • Yes No crushed red chili pepper
                                                                  • Preheat broiler to high.
                                                                  • Place a baking sheet in oven; heat for 10 minutes.
                                                                  • While baking sheet heats, place crust on another baking sheet sprinkled with cornmeal. Lightly coat crust with cooking spray. Spread pesto evenly over crust, leaving a 1-inch border; sprinkle mozzarella evenly over pesto. Dollop ricotta, by teaspoonfuls, evenly over mozzarella. Slide crust onto preheated baking sheet, using a spatula as a guide. Broil 5 inches from heat for 5 minutes or until cheese begins to melt. Remove from oven; top evenly with tomatoes, black pepper, and basil. Sprinkle with red pepper, if desired. Cut into 8 slices.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 slices)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli

                                                                  Fresh fruits, red wine, and a few other special ingredients make this sangria recipe a must-have cocktail for your next party.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp white rum
                                                                  • Yes No 3 tbsp cointreau
                                                                  • Yes No 3 tbsp brandy
                                                                  • Yes No 6 slice orange
                                                                  • Yes No 6 slice lemon
                                                                  • Yes No 1 peach
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 750 milliliter rioja
                                                                  • Yes No 1 cup sparkling water
                                                                  • Combine all the ingredients except sparkling water in a large pitcher. Chill for 8 hours. Stir in water immediately before serving.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve