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                                                                  got me thinking about what I'm craving: pesto. The fact that basil isn't growing anywhere near New York City, at least not directly out of the earth, is one reason why pesto just isn't in season for me. The other is that emotionally, spiritually, pesto just isn't in season until we're padding around in our sandals. That's just the way it is.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dried mushroom
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/2 lb so greens in season
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup tree nut
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 lemon
                                                                  Cuisine:YesNoitalian
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  For busy bakers, icebox cookies are indispensable: Whenever fresh, warm treats are called for, these orange delights can be popped into the oven for an instant treat.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup almond
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 3 tbsp finely grated orange zest
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Place almonds and confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.
                                                                  • Place butter and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.
                                                                  • Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.
                                                                  • Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze

                                                                  Alain Coumont makes this creamy (yet cream-free) rice dish with lemony Lucques olives and nutty organic Camargue red rice, but almost any green olive or short-grain brown rice would be terrific. Vegans should leave out the tangy goat cheese shavings.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 10 cup water
                                                                  • Yes No 3 cup short grain brown rice
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 1/2 small, 6 oz cup pitted green olive
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp grated lemon zest
                                                                  • Yes No black pepper
                                                                  • Yes No 4 oz aged goat cheese
                                                                  • In a large saucepan, heat the 2 tablespoons of oil. Add the onions and garlic and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the water, rice, thyme and bay leaf and bring to a boil for 1 minute. Remove from the heat, cover and let stand for 30 minutes.
                                                                  • Stir 1 tablespoon of salt into the rice. Cover and simmer over low heat, stirring occasionally, until most of the water has been absorbed, about 30 minutes. Remove from the heat; discard the bay leaf and thyme. Stir in the olives, parsley, chopped basil, lemon juice and lemon zest and season with salt and pepper. Spoon the rice into bowls. Drizzle with olive oil and garnish with the goat cheese and basil leaves; serve.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  During a trip to New York, the CHOW

                                                                  Ingredients
                                                                  • Yes No 1 cup quinoa
                                                                  • Yes No 3 tbsp cumin seed
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 2 1/2 lb idaho potato
                                                                  • Yes No olive oil
                                                                  • Yes No peanut oil
                                                                  • Yes No 1 chives
                                                                  • Heat the oven to 400°F. Using a spice grinder or a mortar and pestle, coarsely grind together quinoa, cumin, and salt; set aside.
                                                                  • Using a food processor with the grating attachment, grate the potatoes. (Alternatively, you can use a box grater.) Remove the grated potatoes from the processor and place them in a mixing bowl.
                                                                  • Let the potatoes rest for 5 minutes. Squeeze the liquid from the potatoes, one handful at a time, and place the potatoes in a separate, clean mixing bowl.
                                                                  • Add the ground quinoa mixture to the squeezed potatoes and mix with your hands until well incorporated. Oil a 13-by-9-inch baking dish with olive oil and place a piece of parchment paper on the bottom, cut to fit exactly.
                                                                  • Pour the potato mixture into the oiled pan and pack it down (make sure to keep it a consistent thickness). Brush the top of the mixture with some more olive oil and cover with another piece of parchment paper placed directly on the potatoes.
                                                                  • Place in the preheated oven and bake for 25 minutes. Remove from the oven and allow to cool to room temperature. Place in the refrigerator to cool completely, about 3 hours.
                                                                  • After 3 hours, remove from the refrigerator and slide a thin, sharp knife around the perimeter of the potatoes to loosen them from the pan. Flip the potatoes onto a cutting board. Trim off any crisp edges and cut into 12 equal pieces.
                                                                  • Fill a frying pan with 1/2 inch of neutral oil (such as vegetable, canola, or peanut) and heat over medium heat. When the oil is hot (about 350°F), fry the hash browns until crisp and golden brown, about 3 to 5 minutes per side. Drain the finished hash browns on paper towels, season with salt, garnish with chopped chives, and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                  Yes No
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                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
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                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    chop
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In England, hot cross buns -- soft and slightly sweet little cakes with a cross cut into the tops -- are traditionally served on Good Friday.

                                                                  Ingredients
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp grated nutmeg
                                                                  • Yes No 4 large egg
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • Yes No 1 1/3 cup currant
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.
                                                                  • Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
                                                                  • With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds.
                                                                  • Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.
                                                                  • Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight.
                                                                  • Generously butter an 11-by-17-inch baking sheet. Turn dough out onto work surface, and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
                                                                  • Heat oven to 375 degrees, with rack positioned in center. To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.
                                                                  • Make glaze: In a medium bowl, whisk together 1 tablespoon milk, confectioners’ sugar, and lemon juice. Pipe or ladle glaze over buns, and serve.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 24buns
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
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                                                                  • Yes No
                                                                    Minute

                                                                  Looks can be deceiving: This frosting may resemble plain old vanilla, but one bite proves it’s much more. The addition of dark, slightly bitter caramel and an extra pinch of salt lends sophistication. Top some Vanilla Bean Cupcakes with this for an adult take on a childhood favorite. Game plan: We used this frosting immediately after making it and again after it had set up, and found we liked it better after it had cooled and hardened slightly. However, if you’re in a hurry, you can use it right away; the frosting just may not be as perky as you’d like. This can be made ahead, tightly covered, and refrigerated—it will last up to 7 days. Let it come to room temperature before using. One batch will frost 24 cupcakes.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup organic sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/4 cup organic heavy whipping cream
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Yes No 12 tbsp organic unsalted butter
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
                                                                  • Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
                                                                  • Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
                                                                  • Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.
                                                                  Yields: 2cups
                                                                  • Active Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate

                                                                  Myth-Buster Recipe. In this refreshing palate cleanser, the sugar tames the tartness of grapefruit juice. It could not be simpler to prepare. A serving delivers about two-thirds of your RDA for vitamin C, and only 145 calories.

                                                                  Ingredients
                                                                  • Yes No 3 cup fresh pink grapefruit juice
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Combine 1/2 cup grapefruit juice and sugar in a small saucepan over medium heat. Cook until sugar dissolves, stirring frequently.
                                                                  • Combine the sugar mixture and the remaining 2 1/2 cups grapefruit juice in a medium bowl; cover and refrigerate until chilled.
                                                                  • Pour mixture into the freezer can of an ice-cream freezer, and freeze the mixture according to manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze for 1 hour or until the sorbet is firm.
                                                                  Yields: 6servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    freeze
                                                                  Basic Sofrito
                                                                   15 m

                                                                  Sofrito is a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. It's the foundation of many Spanish influenced dishes. There are many variations of this recipe. This one uses ingredients that are easy to find in any grocery store for those who do not live near a Caribbean or West Indian grocer. Store sofrito in a glass container in the refrigerator for immediate use or freeze sofrito in 1/4 to 1/2 cup portions for use at any time.

                                                                  Ingredients
                                                                  • Yes No 2 medium green bell pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1 cilantro leaves
                                                                  • Yes No 1/2 parsley leaves
                                                                  • Chop and blend all the ingredients in a food processor or blender. Learn to make sofrito step by step. Guide's Response to User Reviews In order to leave a fair and accurate review, please make the recipe before posting. There are many variations of sofrito throughout the world. If you want to make a different version of sofrito please see the list of sofrito recipes. If you want to know more about the history of sofrito and how it arrived in the Caribbean, please read my in-depth article on sofrito. - Hector Rodriguez, Your Guide to Latin Caribbean Food
                                                                  Cuisine:YesNospanish
                                                                  Yields: 1quart
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend

                                                                  Vindaloo is typically the hottest of curries, but the spices here mitigate the heat. Found in specialty markets, fenugreek seed, with its mildly bitter and sweet flavors, plays a prominent role in southern Asian cooking. Vindaloo can be made up to 2 days ahead and refrigerated. To reheat, place over medium-low heat and stir often.

                                                                  Ingredients
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 2 tsp mustard seed
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1/2 tsp fenugreek seed
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/3 cup white wine vinegar
                                                                  • Yes No 2 lb skinless, boneless duck breast halves
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1 1/2 cup minced onion
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 small lb red potato
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Combine first 4 ingredients in a spice grinder; process until powdered. Place in a small bowl; stir in ginger, garlic, red pepper, and cinnamon. Add the vinegar, stirring until combined. Place vinegar mixture and duck in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or overnight.
                                                                  • Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 6 minutes or until browned. Add coriander and turmeric; sauté 1 minute.
                                                                  • Add duck to pan; cook 3 minutes on each side. Stir in water, tomato paste, salt, and potatoes, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until duck is done and potatoes are tender. Remove from heat. Remove duck from pan; cut duck diagonally into 1/2-inch-wide slices. Add sugar to pan; stir to combine. Return duck to pan; stir to combine.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6servings (serving size: about 3 ounces duck and about 1/3 cup potatoes)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 10 inch flour tortilla
                                                                  • Yes No 1 5.3 oz goat cheese
                                                                  • Yes No 1 1/3 cup chopped roasted red bell peppers
                                                                  • Yes No 2 cup mesclun
                                                                  • Yes No 1 cup shredded carrot
                                                                  • Yes No black pepper
                                                                  • Lay out 4 tortillas on a work surface. Spread each tortilla with 2 generous Tbsp. of goat cheese, leaving a 1/4-inch border. Add 1/3 cup roasted bell peppers, 1/2 cup greens, 1/4 cup carrots and a pinch of pepper to each. Roll up tortillas and cut in half crosswise. Arrange 2 halves on each plate and serve.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  OK, calling it the best might be a bit of a stretch: the true merit of something as beloved and simple as chocolate ice cream comes not just from its formula, but when and where it's consumed, the quality of the ingredients, and perhaps foremost, the mood. I can't control any of those variables, but I can give you a pretty simple recipe for chocolate ice cream to get you on your merry way.

                                                                  Ingredients
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 3 1/2 cup half and half
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 oz cream cheese
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No set the bowl in the ice water bath and let stand, stirring occasionally, until off, about 20 minutes

                                                                  Try to think of this recipe as a principle, rather than something you have to follow really strictly. I want you to embrace your own leftovers so adjust the recipe accordingly. If you need to swap out some of the vegetables that?s fine, and different tinned or jarred beans will all work well too. I?ve given you a weight of turkey here, but you can use whatever you?ve got left over. It?s all about building up layers of flavour with the sweet vegetable base then turning whatever you add to it into a beautiful meal with great spice and attitude. It?s brilliant with steamed rice, or rolled up in warmed tortillas.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No onions
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 leek
                                                                  • Yes No pepper
                                                                  • Yes No pepper
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 1 fresh green chilli
                                                                  • Yes No a of fresh coriander, stalks
                                                                  • Yes No 1 tsp 1 teaspoon ground cumin
                                                                  • Yes No 1 heaped tsp 1 teaspoon smoked paprika
                                                                  • Yes No 1 tsp 1 teaspoon runny honey
                                                                  • Yes No 3 tbsp 3 tablespoons white wine vinegar
                                                                  • Yes No leftover turkey
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 3 x tins chopped tomatoes
                                                                  • Yes No chickpeas in can
                                                                  • Yes No 2 limes
                                                                  • Yes No sour cream
                                                                  • Yes No 2 ripe avocados
                                                                  • Yes No 2 tomatoes
                                                                  • Yes No a red onion
                                                                  • Yes No a garlic
                                                                  • Yes No 1 fresh green chilli
                                                                  • Yes No a of fresh coriander
                                                                  • Yes No 1 lime
                                                                  • Try to think of this recipe as a principle, rather than something you have to follow really strictly. I want you to embrace your own leftovers so adjust the recipe accordingly. If you need to swap out some of the vegetables that’s fine, and different tinned or jarred beans will all work well too. I’ve given you a weight of turkey here, but you can use whatever you’ve got left over. It’s all about building up layers of flavour with the sweet vegetable base then turning whatever you add to it into a beautiful meal with great spice and attitude. It’s brilliant with steamed rice, or rolled up in warmed tortillas. Preheat the oven to 180ºC/350ºF/gas 4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes. Add the coriander stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables. While that’s happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry. While that’s cooking, make your guacamole by blitzing one of your avocados in a food processor with the tomatoes, onion, garlic, chilli and coriander. Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time then tip into the bowl with your chunky avocado and mix together. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the coriander leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of sour cream and guacamole on top. Scatter over your remaining coriander leaves and some finely sliced fresh chilli if you fancy then get everyone to tuck in.
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    just right
                                                                    Brands:
                                                                  • Yes No
                                                                    Just right
                                                                  Ingredients
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large fennel bulb
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 2 navel orange
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1/2 cup grapefruit juice
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp chives
                                                                  • In a bowl, whisk the lemon juice and harissa with 2 tablespoons of the olive oil. Add the fennel, celery and orange slices, season with salt and pepper and toss. Transfer the salad to plates.
                                                                  • In a large skillet, heat the remaining 1 tablespoon of olive oil until smoking. Season the shrimp with salt and pepper and add to the skillet. Cook, stirring once, until just pink and curled, about 2 minutes. Transfer the shrimp to a plate.
                                                                  • Add the grapefruit juice to the skillet and cook until reduced by half. Swirl in the butter, then add the chives and shrimp; simmer for 2 minutes, stirring. Top the salad with the shrimp and serve.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 4 6 oz, 1 inch thick veal loin chops
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup instant rice
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 14 oz artichoke hearts
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/4 1 oz cup crumbled blue cheese
                                                                  • Yes No 1 tbsp yogurt based spread
                                                                  • Preheat broiler.
                                                                  • Bring water to a boil in a medium saucepan.
                                                                  • Combine 1/2 teaspoon salt, pepper, and paprika in a small bowl. Sprinkle both sides of chops with seasoning mixture. Place chops on a broiler pan coated with cooking spray, and broil 6 to 7 minutes on each side or until desired degree of doneness.
                                                                  • Add rice to boiling water; remove from heat, cover, and let stand 5 minutes. Stir in turmeric, 1/4 teaspoon salt, artichokes, and green onions.
                                                                  • Combine blue cheese and yogurt spread in a small bowl; spoon over veal chops. Broil chops and blue cheese 20 seconds or until cheese melts. Serve chops over rice mixture.
                                                                  Yields: 4servings (serving size: 1 veal chop and 3/4 cup rice mixture)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Spicy Black Bean Soup
                                                                   15236 d 4 h 42 m

                                                                  Make this weeknight dinner in a flash: Use 3 cans (15.5 ounces each) black beans, rinsed and drained, along with 3 cups water, and start with step 2. For a crunchy topping, cut corn tortillas into strips, toss with a little oil, then bake at 350 degrees until crisp.

                                                                  Ingredients
                                                                  • Yes No 1 lb black beans
                                                                  • Yes No 2 large yellow onion
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 3/4 cup low sodium vegetable broth
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No avocado, onion, cilantro, low fat plain yogurt, and tortilla strips
                                                                  • In a medium saucepan, cover beans with cold water by 2 inches. Add one quarter each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes. With a slotted spoon, transfer 1 1/2 cups bean mixture to an airtight container. Let cool, then refrigerate, and save for Mushroom and Black Bean Tortilla Casserole.
                                                                  • In a large Dutch oven or heavy pot, heat oil over medium-high. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10 minutes. Stir in remaining jalapenos, cumin, beans and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes (if necessary, add up to 1 cup water to keep beans covered).
                                                                  • Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth (use caution when blending hot liquids). Return to pot. Cook, stirring, until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper. To serve, top with avocado, diced onion, cilantro, yogurt, and tortilla strips if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 15236 days 4 hours 42 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story East Vs. West.

                                                                  Ingredients
                                                                  • Yes No cup tomato ketchup
                                                                  • Yes No ½ cup apple cider vinegar
                                                                  • Yes No ½ cup sugar, granulated
                                                                  • Yes No 2 tsp mild hot sauce
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 medium cabbage
                                                                  • In a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20 minutes. Chill.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  Carnitas Recipe
                                                                   3 h 30 m

                                                                  Carnitas may seem like a complex Mexican dish to pull off, but really it only takes a little patience to perfect. Just toss a few ingredients into a pot and slow-cook the pork in its own flavorful broth. In a couple of hours, the broth reduces and the pork fries in the fatty juices left behind, resulting in crispy yet tender meat perfect for stuffing into tacos or burritos, or serving atop tostadas. Special equipment: You’ll need cheesecloth and butcher’s twine for this recipe. This dish was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.

                                                                  Ingredients
                                                                  • Yes No 3 5 inch marjoram
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 medium white onion, and through the root end
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 3 lb boneless pork shoulder
                                                                  • Yes No flour tortilla
                                                                  • Yes No guacamole
                                                                  • Yes No salsa
                                                                  • Yes No cilantro
                                                                  • Yes No lime
                                                                  • Place the marjoram, garlic, coriander, and bay leaf in a small piece of cheesecloth and tie it tightly with butcher’s twine. Place in a Dutch oven or large heavy-bottomed pot along with the onion and salt. Arrange the pork in a single layer and add enough water to just cover the meat. Bring to a simmer over medium heat. Skim and discard any foam that floats to the surface using a large spoon. Simmer, skimming the surface and turning the pork pieces occasionally, until the meat is tender and just beginning to shred apart, about 2 1/2 hours. (You may need to adjust the heat to medium low to keep it at a simmer.)
                                                                  • Remove and discard the herb packet and onion quarters. Increase the heat to medium high and cook until the remaining water evaporates and just the rendered fat coats the bottom of the pan. Reduce the heat to low and let the meat fry in the fat, turning occasionally, until browned all over, about 20 minutes. Remove and discard any large pieces of unrendered fat and serve the carnitas in tacos, burritos, or tostadas with desired toppings.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 9servings
                                                                  • Active Time: 30 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  Most kids love bell peppers and pasta. Both are featured in this simple, fresh dish. Use only red bell peppers, or try any combination of red, yellow, orange, and green.

                                                                  Ingredients
                                                                  • Yes No 4 oz orzo
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1 cup green bell pepper strips
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 3/4 3 oz cup crumbled feta cheese
                                                                  • Cook orzo according to package directions, omitting salt and fat.
                                                                  • While orzo cooks, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt, black pepper, and red pepper. Add chicken to pan, and cook 4 minutes on each side or until done. Remove chicken from pan, and keep warm. Add the remaining 2 teaspoons olive oil and bell peppers to pan; sauté 2 minutes. Add oregano and garlic; sauté 1 minute. Remove from heat, and stir in lemon juice.
                                                                  • Combine orzo and feta, and serve with chicken and bell pepper mixture.
                                                                  Yields: 4servings (serving size: 1 chicken breast half, 1/2 cup orzo mixture, and 1/3 cup bell pepper mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives.This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.

                                                                  Ingredients
                                                                  • Yes No 1 cup diced garlic scapes
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 1/2 cup finely grated parmesan cheese
                                                                  • Yes No 1/3 cup roasted, salted cashews
                                                                  • Yes No salt and pepper
                                                                  • Pulse garlic scapes, oil, parmesan, and cashews in a food processor until finely chopped; season with salt and pepper.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 1 1/4 lb large eggplant
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 1 large plum tomato
                                                                  • Yes No 6 pitted kalamata olive
                                                                  • Yes No 2 tbsp diced basil
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 tsp fennel seed
                                                                  • Yes No salt and pepper
                                                                  • In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat, stirring often, until the eggplant is tender and browned, about 4 minutes. Transfer the eggplant to a bowl.
                                                                  • Heat the remaining 1 tablespoon of olive oil in the skillet. Add the garlic, shallot and celery and cook over moderate heat, stirring often, until the shallot is softened, 4 minutes. Stir in the tomato and cook for 30 seconds. Add the tomato mixture to the eggplant along with the olives, basil, lemon juice and fennel seeds. Stir gently. Season the relish with salt and pepper and serve.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Top simple cedar-grilled fillets with a bright combination of lemon, dill, and parsley, then pair with a green salad for a meal that's pure summer on a plate.

                                                                  Ingredients
                                                                  • Yes No 2 6 inch cedar grilling planks
                                                                  • Yes No 3 tbsp chopped dill weed
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz salmon fillet
                                                                  • Weigh down cedar planks with a heavier object in a large container. Add water to cover, and soak at least 8 hours.
                                                                  • Combine dill and next 5 ingredients; set aside.
                                                                  • Sprinkle salt and pepper evenly on salmon.
                                                                  • Remove cedar planks from water, and place planks on cooking grate on grill.
                                                                  • Grill soaked planks, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes or until the planks begin to lightly smoke. Place 2 fillets on each cedar plank, and grill, covered with grill lid, 15 to 18 minutes or until fish flakes with a fork. Remove fish from planks to individual serving plates using a spatula. (Carefully remove planks from grill using tongs.) Spoon herb mixture over fish, and serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    cedar wood

                                                                  This recipe is designed to accompany the Lemon Thyme Pound Cakes. Slowly drizzle syrup over the cakes while they're still warm, then pour any leftover syrup onto plates so that your guests can soak individual bites. For this syrup, we like the delicate floral aroma of Muscat de Beaumes-de-Venise.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup muscat wine
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 12 sprig lemon thyme
                                                                  • Stir wine, sugar, lemon thyme, and 1/4 cup water in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low; simmer 20 minutes.
                                                                  • Pour syrup through a fine sieve into a bowl; discard lemon thyme. Let cool slightly, about 5 minutes, before serving. Syrup can be refrigerated in an airtight container up to 1 week; reheat over medium-low heat before serving.
                                                                  Yields: ½cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 8 oz pineapple tidbits in juice
                                                                  • Yes No 3 cup finely shredded cabbage
                                                                  • Yes No 1 1/2 cup chopped red delicious apple
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1/4 cup light mayonnaise
                                                                  • Yes No cabbage leaves
                                                                  • Yes No slice apple
                                                                  • Drain pineapple, reserving 3 tablespoons juice. Combine drained pineapple, shredded cabbage, and next 3 ingredients in a large bowl.
                                                                  • Combine reserved pineapple juice and mayonnaise; add to cabbage mixture, tossing gently. Cover and chill.
                                                                  • To serve, spoon mixture into a cabbage leaf-lined bowl, and garnish with apple slices, if desired (cabbage leaves and apple slices not included in analysis).
                                                                  • Tip: This tasty chilled salad is a cross between Waldorf salad and coleslaw.
                                                                  Yields: 5servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  A fork is fastened to the pickle jar for easy spearing.

                                                                  Ingredients
                                                                  • Yes No 4 kirby cucumbers, dried
                                                                  • Yes No 3 sprig tarragon
                                                                  • Yes No 1 3/4 cup distilled white vinegar
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Place cucumbers and tarragon in a jar.
                                                                  • Heat vinegar, sugar, red-pepper flakes, and salt in a saucepan, stirring, until sugar and salt have dissolved. Pour into jar. Let cool completely, uncovered. Pickles are best refrigerated overnight (or up to 6 weeks) before serving.
                                                                  Yields: 16
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Instant coffee intensifies the chocolate richness of these cupcakes. To repeat the Halloween theme, decorate them with plastic cake toppers, licorice, jelly beans, or candy sprinkles. For thicker frosting, cover and chill for 10 minutes before spreading on the cupcakes. Refrigerate frosted cupcakes overnight; cover lightly with plastic wrap, or store them in an airtight container.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp instant coffee
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup fat free buttermilk
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No dash salt
                                                                  • Yes No 1 8 oz less fat cream cheese
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cupcakes, place the first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Stir flour mixture into sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition just until blended.
                                                                  • Place 16 paper muffin cup liners in muffin cups; spoon about 2 1/2 tablespoons batter into each cup. Bake at 350° for 18 minutes or until a wooden pick inserted in center of a cupcake comes out with moist crumbs attached (do not overbake). Remove cupcakes from pans; cool on a wire rack.
                                                                  • To prepare frosting, combine powdered sugar and remaining ingredients in a medium bowl. Beat with a mixer at medium speed until combined. Increase speed to medium-high, and beat until smooth. Spread about 1 tablespoon frosting on top of each cupcake.
                                                                  Yields: 16servings (serving size: 1 cupcake)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 3/4 cup coarsely chopped green olive
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No endives, radishes, cucumbers and cauliflower florets
                                                                  • Skin the trout and break the fish into large flakes. Transfer the trout to a bowl and add the remaining lemon-caper mayonnaise, chopped olives and red onion; season with salt and pepper. Stir the spread until the fish is broken up but still slightly chunky. Serve with endives, radishes, cucumbers and cauliflower florets.
                                                                  Yields: 8
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  We used Lundberg Wehani & Wild Rice blend, but any brown rice blend, regular brown rice or wild rice, or barley would be delicious in this casserole. Leave out the chicken for a vegetarian main dish. Great for a potluck.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 1 cup medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb shiitake mushroom
                                                                  • Yes No 2 prewashed spinach
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 8 oz gruyère cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 cup wild rice
                                                                  • Yes No 3 12 oz cup cooked chicken breast meat
                                                                  • Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, until softened. Stir in garlic, and cook 1 minute. Add mushrooms, and cook 8 minutes or until softened. Add half of spinach, and cook, stirring constantly, until spinach begins to wilt. Add remaining spinach, and cook, stirring constantly, 2 minutes or until all spinach has wilted.
                                                                  • Melt remaining 3 tablespoons butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in Gruyère, whisking until smooth. Whisk in salt and pepper. Add spinach mixture, rice, and chicken; transfer to a lightly greased 13- x 9-inch (4-quart) casserole dish.
                                                                  • Cover and refrigerate overnight, or bake, covered with foil, at 375° for 45 minutes or until bubbly and hot. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 small shallot
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 5 oz mesclun greens
                                                                  • Yes No 1/2 small fennel bulb
                                                                  • Yes No 1/2 seedless cucumber
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 1/4 small red onion
                                                                  • Yes No 1 avocado
                                                                  • Yes No 2 oz goat cheese (chèvre)
                                                                  • Yes No 1/4 cup roasted pistachios
                                                                  • In a large bowl, whisk the chopped shallot with the red wine vinegar and olive oil. Season with salt and pepper. Add the mesclun greens, fennel, cucumber, bell pepper and onion and toss. Add the avocado slices and crumbled goat cheese, season with salt and pepper and gently toss the salad again. Sprinkle the pistachios on the salad and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 28 oz plum tomato in can
                                                                  • Yes No 3 2 tbsp garlic clove
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Pulse tomatoes and juices in a food processor until coarsely chopped.
                                                                  • Heat garlic and oil in a 5-quart pot over medium heat until garlic begins to sizzle, about 2 minutes. Add tomato puree, salt, and pepper, and bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, for 30 minutes. Let cool slightly. Sauce can be refrigerated, covered, for up to 3 days.
                                                                  Yields: 6cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  The ultimate bar snack goes Asian with the warm, spicy addition of Chinese Five-Spice Powder.

                                                                  Ingredients
                                                                  • Yes No 4 cup mixed unsalted, untoasted nuts
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No peanut oil
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Bring a large pot of water to a boil. Add nuts and blanch for 30 seconds. Drain well and transfer to a large bowl. While nuts are still hot and slightly wet, add powdered sugar and toss to coat. Continue stirring and tossing until all the sugar has “melted” into the nuts (if bits of unmelted sugar remain, the nuts will not fry properly).
                                                                  • In a large, heavy-bottomed skillet, heat about 1 inch of oil to 350°F over medium-high heat.
                                                                  • Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Use a slotted spoon to remove the nuts from the oil and scatter them on an unlined baking sheet to cool slightly.
                                                                  • While the nuts are still warm, transfer them to a bowl and sprinkle evenly with 1/2 teaspoon five-spice powder, salt, and pepper. Toss well to distribute the spices, and then taste a nut. Add more seasonings to taste and toss well after each addition. When the nuts are cool, pack them into an airtight jar or plastic container. They will keep at room temperature for at least 2 weeks.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 lb ground chicken
                                                                  • Yes No 1 cup thinly sliced napa cabbage
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 tbsp finely grated lemongrass
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Put the flour in a medium bowl. Add the water in a steady stream, stirring until a raggy dough forms. Turn the dough out on a work surface and knead until smooth, about 5 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand at room temperature for 15 minutes.
                                                                  • In a large bowl, knead the chicken with the cabbage, cilantro, lemongrass, chives, ginger, garlic and egg and salt.
                                                                  • Line a baking sheet with wax paper and dust with flour. Quarter the dumpling dough. On a lightly floured work surface, roll each piece of dough into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Working with 5 or 6 balls at a time, roll to 3 1/2-inch rounds. Brush the excess flour off of the rounds. Spoon 1 tablespoon of the filling onto the center of each round. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Lift each dumpling by the pleated edge, transfer to the baking sheet and press down lightly to flatten. Repeat with the remaining dough.
                                                                  • In a very large nonstick skillet, heat 2 tablespoons of the oil. Arrange half of the dumplings in the pan, pleated edge up. Cook over high heat until the bottoms are lightly browned, about 2 minutes. Add 1/2 cup of water to the skillet, cover and cook until the water is evaporated and the dumplings are cooked through, about 5 minutes longer. Uncover and cook until the bottoms are well browned, about 1 minute longer. Transfer the dumplings to a plate. Cook the remaining dumplings in the remaining oil and serve.
                                                                  Yields: 12dumplings
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Give yourself a head start: Make Simple Collard Greens up to three days ahead.

                                                                  Ingredients
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 cup uncooked quick cooking grits
                                                                  • Yes No 1 cup shredded white cheddar cheese
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 10 large egg
                                                                  • Yes No 3 cup simple collard greens
                                                                  • Yes No hot sauce
                                                                  • Preheat oven to 375°. Bring salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium, and cook, whisking often, 5 to 7 minutes or until thickened. Remove from heat, and stir in cheese and butter.
                                                                  • Whisk together half-and-half, next 2 ingredients, and 2 eggs in a medium bowl. Stir half-and-half mixture into grits mixture. Stir in Simple Collard Greens. Pour mixture into a lightly greased 13- x 9-inch baking dish.
                                                                  • Bake at 375° for 25 to 30 minutes or until set. Remove from oven.
                                                                  • Make 8 indentations in grits mixture with back of a large spoon. Break remaining 8 eggs, 1 at a time, and slip 1 egg into each indentation. Bake 12 to 14 minutes or until eggs are cooked to desired degree of doneness. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with hot sauce, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 2 hours 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  "I wanted to contribute some big flavors to the menu. Horseradish is such a pungent ingredient that a little goes a long way, and the bay leaf infuses the potatoes with no added sodium." --Kellie Gerber Kelley, Senior Food Stylist

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2 tsp prepared horseradish
                                                                  • Yes No 6 1/2 cup cubed yukon gold potato
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 cup 1% low-fat milk
                                                                  • Yes No 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • To prepare horseradish butter, heat a small nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 1 minute. Remove from heat; cool.
                                                                  • Combine shallots, butter, parsley, and horseradish in a small bowl; blend well. Transfer butter mixture to a sheet of plastic wrap. Shape butter mixture into a 3-inch-long log, using plastic wrap to help mold. Wrap log tightly in plastic wrap, and refrigerate until firm.
                                                                  • To prepare potatoes, place potatoes and bay leaf in a large saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender; drain. Discard bay leaf. Press potatoes through a ricer or food mill into a large bowl. Combine milk and broth in a microwave-safe dish. Microwave at HIGH 1 minute or until warm. Add milk mixture, sour cream, salt, and pepper to potatoes, stirring until well blended. Serve with horseradish butter.
                                                                  Yields: 8servings (serving size: 1/2 cup potatoes and 1 1/2 teaspoons horseradish butter)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for hush puppies is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Serve this and a side of sour slaw with braised pork chops for a delicious meal.

                                                                  Ingredients
                                                                  • Yes No 2 cup cornmeal
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/2 cup grated onion
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 6 large egg white
                                                                  • Yes No canola oil
                                                                  • In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Stir in onions. Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites until stiff. Gently fold into cornmeal mixture.
                                                                  • Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375 degrees on a deep-fry thermometer. Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Homemade Chinese food is a tasty and delicious way to save money in your food budget. This classic kung pao chicken is ready in just 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 4 cup broccoli floret
                                                                  • Yes No 1 tbsp ginger powder
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp hoisin sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp coarsely chopped salted peanut
                                                                  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
                                                                  • Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
                                                                  • Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings (serving size: about 1 cup chicken mixture and 1 1/2 teaspoons peanuts)
                                                                  • Prep Time: 9 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 19 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 qt homemade stock
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup long grain rice
                                                                  • Yes No 3 egg
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/2 cup frozen peas
                                                                  • In a large pot, bring the broth, water, and 1 teaspoon of the salt to a simmer. Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes. Remove the chicken breasts from the pot; when they are cool enough to handle, cut them into bite-size pieces.
                                                                  • Meanwhile, stir the rice into the simmering broth. Increase the heat and boil until the rice is almost tender, about 10 minutes. Reduce the heat to the lowest possible temperature.
                                                                  • In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt until frothy. Remove about 1 cup of the hot broth from the pot. Pour the hot liquid in a thin stream into the egg mixture, whisking constantly. Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes. Do not let the soup come to a simmer, or it may curdle. Return the chicken to the pot and stir in the peas.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1/2 cup flaked coconut
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1 lb mixed nuts
                                                                  • Combine first 5 ingredients in a large bowl. Whisk egg white in a separate bowl 1 minute or until foamy. Stir nuts into egg white. Stir together coated nuts and coconut mixture. Spread in a single layer on a greased jellyroll pan. Bake at 300° for 25 to 30 minutes or until golden brown. Cool in pan on wire rack. (Nuts will crisp as they cool.)
                                                                  • Note: Store in an airtight container at room temperature up to 2 weeks.
                                                                  Yields: 4 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 ear corn
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 lb okra
                                                                  • Yes No sea salt
                                                                  • In a large pot of boiling salted water, cook the corn just until tender, about 3 minutes. Drain and cool under running water. Pat the corn dry and, working over a bowl, cut the kernels from the cobs.
                                                                  • Heat a large cast-iron skillet or griddle until very hot and brush lightly with oil. In a bowl, toss the okra with 2 tablespoons of the vegetable oil and season with salt. Cook the okra in batches over high heat, turning once, until charred and tender, 3 minutes per batch. Transfer the okra to a platter.
                                                                  • Add the remaining 2 tablespoons of oil to the corn kernels, season with salt and toss to coat. Add the corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes. Add the corn to the okra and toss. Serve hot or at room temperature.
                                                                  Yields: 8
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No one 1 inch ginger
                                                                  • Yes No 1 1/2 oz aged rum
                                                                  • Yes No 1 1/2 oz apple cider
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz ginger beer
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No 1 slice apple
                                                                  • In a cocktail shaker, muddle the sliced ginger with the Simple Syrup. Add the rum, cider and ice and shake well. Strain into an ice-filled rocks glass and top with the ginger beer. Garnish with the lime wedge and apple slice.
                                                                  Yields: 1drink
                                                                  Scottish Beef Stew
                                                                   2 h 30 m

                                                                  Nick Nairn says that Scottish beef is some of the best in the world: "Our hardy wee beasts spend most of their time outdoors feeding on grass, and have the minimum amount of human intervention in their rearing." He strongly advises seeking out well-marbled beef for the most tender and succulent stew.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No all purpose flour
                                                                  • Yes No 2 1/2 lb boneless beef chuck roast
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 4 oz rutabaga
                                                                  • Yes No 2 tbsp red currant jelly
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 2 cup beef stock
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 bay leaf
                                                                  • In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil until shimmering. Spread the flour in a shallow bowl. Season the beef with salt and pepper and dredge in the flour; shake off any excess flour. Add half of the meat to the casserole and cook over moderately high heat until browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes longer. With a slotted spoon, transfer the meat to a bowl. Repeat with the remaining 1 tablespoon of oil and floured meat, browning the meat over moderate heat.
                                                                  • Melt the butter in the casserole. Add the onions, carrots, celery and rutabaga and cook over moderately low heat, stirring occasionally, until the onion is softened, about 7 minutes. Add the jelly and the wine and bring to a boil over high heat, stirring to scrape up any browned bits on the bottom of the casserole. Add the beef stock and bring to a boil. Add the browned meat and any accumulated juices along with the thyme, garlic and bay leaf and bring to a simmer. Cover and simmer over low heat until the meat is tender, about 1 1/2 hours.
                                                                  • With a slotted spoon, transfer the meat to a bowl. Boil the sauce over high heat until reduced to 2 cups, about 10 minutes. Return the meat to the casserole and season with salt and pepper. Discard the thyme sprig and bay leaf. Serve the stew with the Skirlie Potato Cakes.
                                                                  Cuisine:YesNoscottish
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew

                                                                  Enjoy this lemony Italian veal favorite with simple steamed green beans and mashed sweet potatoes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No dash salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/3 cup italian style bread crumb
                                                                  • Yes No 4 2 oz veal cutlet
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No lemon
                                                                  • Combine flour, salt, and pepper in a shallow dish. Combine water and egg white in another shallow dish, stirring with a whisk. Place breadcrumbs in a third shallow dish. Working with 1 cutlet at a time, dredge in flour mixture. Dip floured cutlet in egg white mixture; dredge in breadcrumbs.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm.
                                                                  • Add broth, rind, juice, and capers to pan; simmer 2 minutes, stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2servings (serving size: 2 cutlets and 3 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No liter vegetable stock
                                                                  • Yes No 6–7 lime leaves
                                                                  • Yes No 3 fresh red chillies
                                                                  • Yes No 2 garlic cloves
                                                                  • Yes No 1 thumb sized piece of fresh ginger
                                                                  • Yes No lemongrass, and squashed
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No small a of fresh coriander
                                                                  • Yes No olive oil
                                                                  • Yes No 1 tsp 1 teaspoon five spice
                                                                  • Yes No 1 tsp 1 teaspoon ground cumin
                                                                  • Yes No 1 onion
                                                                  • Yes No acorn squash
                                                                  • Yes No basmati rice
                                                                  • Yes No 2 x tins coconut milk
                                                                  • Yes No 3 to 4 limes
                                                                  • Yes No 1 red chili pepper
                                                                  • I like to think of this as a happy soup. The amazing heat from the chili will really get your endorphins going and the rice is so comforting. It’s just what you need in the cold winter months. The secret to making it so good is to really work the seasoning at the end, and pimp it up with some beautiful fresh lime juice. You can vary it by using noodles instead of rice, or adding some pulled chicken or sweetcorn, but as it stands, this is a great veggie dish. Get a high-sided pan or wok on a medium-high heat to get nice and hot, and pour your stock into a small pan on a low heat to get warm. To make your fragrant soup base, add the lime leaves, chillies, garlic, ginger, lemongrass and a pinch of salt to a food processor. Chop the top few leaves off your bunch of coriander and pop to one side, then add the rest to the processor and blitz for 30 seconds or so until fairly fine. With the processor still running, add a few good lugs of olive oil, the five-spice and ground cumin. Tip this mixture straight into your hot pan, you can add a splash of stock to loosen it if you want, and fry and stir for a couple of minutes so it starts smelling fantastic. Add your sliced onion, then cook gently for 8 to 10 minutes.Add the squash to the pan and stir well, then pour in the stock. Bring to the boil, then reduce the heat and simmer for 20 to 25 minutes until the squash is lovely and soft. At this point, add the rice and give it a really good stir. If it looks a bit dry, you can add a splash of water here. Continue to simmer for about 8 minutes until the rice is almost cooked, then add the coconut milk and bring back to the boil. Simmer for a couple of minutes until hot through and thickened a little. I like to squash up some of the squash at this point too. Take the pan off the heat, give it a good stir, then taste and season carefully with salt and pepper. To give it a bit of twang add the lime juice – the amount you need will depend on how juicy your limes are, so keep tasting it as you go. Scatter with more sliced fresh chili and your reserved coriander leaves before serving. If you’re making this for a party, what I like to do is to hack the top off a massive pumpkin, scoop out the insides, then bake the shell in the oven for 40 minutes at 100ºC/220ºF/gas ¼. You can then use this as a receptacle for your hot soup, and as long as it’s an inch or so thick, it should keep warm for a good hour or so. Have it sitting out at the party with a load of little cups and bowls lined up next to it and a bunch of lime wedges, and let everyone help themselves!
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 tbsp dried shrimp
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 2 lb okra, 1/2 inch thick
                                                                  • Yes No salt
                                                                  • Yes No 1/2 small red bell pepper
                                                                  • In a large saucepan, heat 2 inches of vegetable oil to 350°. In a bowl, cover the dried shrimp with hot water. Let soak for 10 minutes. Drain and chop the shrimp.
                                                                  • Add the sliced shallots to the hot oil and cook until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the shallots to a plate.
                                                                  • Reheat the oil to 350°. Set a large rack over a baking sheet near the stove. Add the okra to the hot oil and fry until softened and bright green, about 1 minute. Using a slotted spoon, transfer the okra to the large rack.
                                                                  • Heat a large skillet. Add the okra and dried shrimp and stir-fry over high heat until hot, about 1 minute. Add the sambal oelek and toss to coat the okra. Remove the skillet from the heat and season the okra with salt. Transfer the okra to a large, shallow bowl. Top with the fried shallots and red pepper and serve.
                                                                  Yields: 10
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Oelek

                                                                  Bacon brings a welcome smokiness to this fish chowder. Serve with oyster crackers on a cold night and you will warm up in no time.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup water
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 1 1/2 lb halibut fillet
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 3 1/2 cup cubed baking potato
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup coarsely chopped carrot
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 4 cup 2% reduced fat milk
                                                                  • Yes No 1 tbsp butter
                                                                  • Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan with a slotted spoon. Cut fish into large pieces. Reserve 2 1/2 cups cooking liquid and bay leaves.
                                                                  • Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside. Add potato, onion, and carrot to pan; cook over medium heat 10 minutes. Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 10 minutes. Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil). Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Discard bay leaves. Sprinkle with bacon.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 10servings (serving size: 1 cup chowder and about 1 teaspoon bacon)
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  Serve these baked eggs with crusty bread, or try them with Garlic Bread.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tsp crushed rosemary leaves, dried
                                                                  • Yes No 2 15 oz diced tomatoes in juice
                                                                  • Yes No 1 15 oz canned crushed tomatoes
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 large egg
                                                                  • Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.
                                                                  • In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.
                                                                  • Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  Wild mushrooms add meaty texture and earthy taste. You can substitute sliced button or baby portobello mushrooms. Serve with lo mein noodles.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Yes No 3 tbsp oyster sauce
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 1 cup sliced shiitake mushroom
                                                                  • Yes No 1 cup sliced oyster mushroom cap
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Combine chicken, 1 teaspoon cornstarch, 1/4 teaspoon salt, and pepper in a medium bowl; set aside.
                                                                  • Combine oyster sauce, water, sugar, remaining 2 teaspoons cornstarch, and remaining 1/4 teaspoon salt in a small bowl; set aside.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture and garlic; sauté for 3 minutes. Add snow peas and mushrooms; sauté 2 minutes. Stir in broth; bring to a boil. Stir in oyster sauce mixture; cook for 30 seconds or until thickened. Stir in onions; remove from heat.
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook

                                                                  Reminiscent of baba ghanoush, this salad can be served alongside roasted or grilled meats or as a dip with crackers or flatbread.

                                                                  Ingredients
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 3 tbsp no salt added tomato paste
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 lb eggplant
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
                                                                  • Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.
                                                                  • Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 4servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 3/4 cup long grain brown and wild rice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 tbsp chopped walnut
                                                                  • Melt butter in a small saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently. Stir in water, rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat; stir in 1/4 teaspoon salt, parsley, chives, juice, and oil. Sprinkle each serving with walnuts.
                                                                  Yields: 4servings (serving size: 2/3 cup rice mixture and 1 1/2 teaspoons walnuts)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 medium underripe green tomato
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No big pinch sugar, granulated
                                                                  • Yes No 6 tbsp canola oil
                                                                  • Yes No sea salt and pepper
                                                                  • Yes No 2 lb heirloom tomato
                                                                  • Yes No 1 small lb assorted tomatoes, larger tomatoes
                                                                  • Yes No 2 tbsp minced chili pepper
                                                                  • Bring a small saucepan of water to a boil. Prepare a bowl of ice water.
                                                                  • Add the green tomato to the boiling water and cook until slightly softened and the skin is pale, about 7 minutes. Drain and transfer to the bowl of ice water and cool thoroughly, then drain again. Peel and core the green tomato and cut it into large chunks.
                                                                  • In a blender, combine the green tomato chunks with the vinegar and sugar and puree until the tomato is finely chopped. With the machine on, add the oil in a slow stream and blend until smooth. Season with salt and pepper.
                                                                  • Arrange all of the tomatoes on a large platter. Sprinkle with the chiles and season with salt and pepper. Drizzle the dressing all over the salad and serve.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup orange juice
                                                                  • Yes No 2 cup pineapple juice
                                                                  • Yes No 3 cup pomegranate juice
                                                                  • Yes No 1 liter ginger ale
                                                                  • Yes No 1 liter club soda
                                                                  • In a large bowl, combine orange juice, pineapple juice and pomegranate juice. Cover and refrigerate for at least 2 hours. Just before serving, stir in ginger ale and club soda. Serve punch over ice.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 lb lean ground lamb
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Yes No 2 tbsp diced mint
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup beef broth
                                                                  • Yes No 1 cup tomato purée
                                                                  • In a bowl, mix the lamb with the egg, bread crumbs and 1 tablespoon of the mint. Season with salt and pepper. Form the mixture into 1-inch balls.
                                                                  • Heat the olive oil in a very large skillet. Add the meatballs and fry over moderately high heat until browned all over, about 4 minutes. Transfer the meatballs to a plate.
                                                                  • Add the onion and garlic to the skillet and cook over moderate heat until softened, about 8 minutes. Add the wine and cook, stirring, until reduced by half, about 5 minutes. Transfer the mixture to a food processor. Add the remaining 1 tablespoon of mint and puree.
                                                                  • Return the onion puree to the skillet. Add the broth, tomato puree and meatballs and simmer over low heat until the meatballs are cooked through, about 10 minutes. Season with salt and pepper and serve.
                                                                  Yields: 32meatballs
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Rich, meaty salmon fillets are seasoned with a paste that offers more flavor than a marinade. A skin-on fillet is sturdier and less prone to stick to the grill.

                                                                  Ingredients
                                                                  • Yes No 2 cup wood chip
                                                                  • Yes No 1 tbsp minced dill weed
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp sweet hot mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1 1/2 lb salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Soak wood chips in water 30 minutes; drain.
                                                                  • Combine dill, juice, mustard, and salt, stirring well. Place salmon, skin side down, in a shallow baking dish; brush mustard mixture over salmon. Cover and refrigerate 20 minutes.
                                                                  • Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.
                                                                  • Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place salmon, skin side down, on grill rack over foil pan on unheated side. Close lid; cook 35 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
                                                                  Yields: 4servings (serving size: about 4 1/2 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 navel orange
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No one 3 inch cinnamon stick
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 star anise
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 thick slice brioche
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No thyme
                                                                  • Bring a medium saucepan of water to a boil. With a vegetable peeler, remove the zest from the oranges in long strips. Boil the strips in the water for 1 minute, then drain. Repeat this blanching 4 more times with fresh water to remove any bitterness. Transfer the zest to a food processor and finely chop. Remove the bitter white pith from the oranges, then chop the flesh into 1/2-inch pieces.
                                                                  • In a medium saucepan, combine the sugar, water, orange juice and lemon juice with the cinnamon stick, cloves, bay leaf and star anise and bring to a boil. Add the minced orange zest and simmer over low heat for 10 minutes. Add the chopped orange flesh and simmer until very thick, about 25 minutes.
                                                                  • Discard the spices and the bay leaf and transfer the mixture to a food processor. Process until thick and jamlike. Transfer the spoon fruit to a bowl and refrigerate until chilled, about 1 hour.
                                                                  • In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat until richly browned, about 3 minutes. Stir in the cardamom and season the almonds with salt and pepper. Let them cool completely.
                                                                  • Spread the spoon fruit on the toasted brioche and top with the feta. Sprinkle with the almonds and thyme and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute

                                                                  Smoked fish tacos are fun and easy for summertime parties. Prepare a Caribbean salsa with mango, papaya, pineapple, and jerk seasoning for a sweet touch that has some kick to it.

                                                                  Ingredients
                                                                  • Yes No alderwood chips
                                                                  • Yes No 2 lb firm whitefish fillets
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 12 6 1/2 inch red chile tortillas
                                                                  • Yes No caribbean salsa
                                                                  • Yes No garnishes, red cabbage, red onion, fresh cilantro leaves, lime
                                                                  • Soak hickory chips in water to cover at least 30 minutes; drain. Wrap chips in heavy-duty aluminum foil; poke several holes in foil. Set aside.
                                                                  • Brush fillets with oil; sprinkle with salt and pepper.
                                                                  • Light gas or charcoal grill; place foil-wrapped chips directly on hot coals on 1 side. Coat grill rack on opposite side with cooking spray, and place on grill. Let grill preheat 10 to 15 minutes or until wood chips begin smoking.
                                                                  • Grill fillets, covered with lid, over medium heat (325° to 350°) 5 minutes on each side or until fish flakes with a fork.
                                                                  • Wrap flour tortillas in heavy-duty aluminum foil. Place on grill during last 5 minutes of cooking time to warm. Serve immediately with Caribbean Salsa. Garnish, if desired.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    alder wood
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    charcoal

                                                                  Consider a buffalo prime rib roast as an alternative to beef. It looks and tastes much the same but the meat is much leaner. For juicy results, don't roast buffalo past medium-rare. For half roast, which weighs about 6 pounds and makes 6 to 8 servings, start checking for doneness after about 1 1/2 hours of roasting. (Order buffalo from Native Game Company; (800) 364-3007.)

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb red potato
                                                                  • Yes No 1 lb shallot
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 8 lb center cut bone in beef rib roast
                                                                  • Yes No 2 tbsp coarse ground pepper
                                                                  • Yes No 1 tbsp grated lemon peel
                                                                  • Yes No 2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/2 cup fat skimmed beef broth
                                                                  • Yes No 1 1/2 cup fat skimmed beef broth
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • In a 12- by 17-inch roasting pan (at least 2 in. deep), mix potatoes and shallots (unpeeled) with olive oil to coat. Push vegetables to edge of pan and set a V-shaped rack (or flat rack about 10 in. square) in the center; mound vegetables if necessary.
                                                                  • Rinse beef and pat dry; trim layer of fat to 1/4 inch thick.
                                                                  • In a small bowl, mix 2 tablespoons pepper, lemon peel, thyme, 1/2 teaspoon salt, and garlic. Rub mixture all over beef. Set roast, fat side up, on rack in pan.
                                                                  • Roast in a 325° regular or convection oven until a thermometer inserted in center of thickest part of meat registers 135° for medium-rare, about 2 1/4 hours. For medium-well, roast meat until it reaches 145°, about 2 1/2 hours.
                                                                  • Transfer roast to a board or platter. With a slotted spoon, lift vegetables from pan and mound in a bowl or arrange alongside beef. Keeping meat and vegetables warm, let rest 5 to 10 minutes.
                                                                  • Meanwhile, tilt roasting pan to skim fat off drippings and discard. If using tequila, add to pan and set over medium heat. When tequila is warm, remove from heat (and keep away from any vent, fan, or flammables) and ignite with a match. When flames subside, add broth to pan and bring to a boil over high heat, scraping browned bits free. Pour into a bowl.
                                                                  • Sprinkle vegetables with parsley. Carve roast. Serve with pan drippings to spoon over meat and vegetables. Add salt and pepper to taste.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 thick cut lb bacon
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Preheat the oven to 375°. Line 2 rimmed baking sheets with parchment paper. Arrange the bacon slices on the paper in a single layer. In a small skillet, combine the honey, coriander and cayenne and cook over high heat until melted, about 1 minute. Brush the spiced honey on one side of the bacon and bake for 10 minutes. Sprinkle lightly with sesame seeds and bake for 5 to 10 minutes longer, depending on the thickness and fattiness of the bacon, until sizzling and browned. Transfer the bacon to paper towels, glazed side up, to drain and cool slightly. Serve right away.
                                                                  Yields: 6
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 1/2 thick inch boneless smoked pork chops
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 tart apple
                                                                  • Yes No 2 tbsp pure dark amber maple syrup
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Pat chops dry and season with 1/2 tsp each salt and pepper.
                                                                  • Heat 1Tbsp oil in a 12-inch heavy skillet over medium-high heat and brown chops, in 2 batches, on both sides, about 3 minutes per batch. Set chops aside and keep warm.
                                                                  • Add remaining Tbsp oil to skillet and cook shallots on medium heat, stirring often, until softened, 3 to 4 minutes. Add apples and cook, stirring occasionally, until beginning to be tender, 5 minutes, then add syrup and vinegar with 1/4 cup water. Cook, stirring often, just until apples are tender. Season with salt and pepper to taste and spoon over pork chops.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook

                                                                  Roasting slightly caramelizes the figs and creates flavorful browned bits that eventually season the vinaigrette. If you don't have molasses on hand, use honey or maple syrup.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Yes No 1 tbsp molasses
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 large fig
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 5 cup arugula
                                                                  • Yes No 1/4 1 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Preheat oven to 425°.
                                                                  • Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add figs; toss to coat. Remove figs with a slotted spoon, reserving vinegar mixture.
                                                                  • Place figs in a cast-iron or ovenproof skillet coated with cooking spray. Bake at 425° for 8 to 10 minutes. Remove figs from pan; place on a plate. Immediately add reserved vinegar mixture to hot pan, scraping pan to loosen browned bits. Pour into a small bowl; let figs and vinaigrette cool to room temperature.
                                                                  • Place arugula on a platter; arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle

                                                                  Time: 4 hours. Show off your garden herbs with these buttery rolls.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 2 1/4 tsp active dry yeast
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 3 tbsp chopped chives
                                                                  • Yes No 1 1/2 tbsp chopped thyme
                                                                  • Yes No 3 large egg
                                                                  • Yes No 7 tbsp butter
                                                                  • Yes No 5 1/4 cup flour
                                                                  • Yes No 1 coarse tsp sea salt
                                                                  • In the large bowl of a stand mixer, combine milk, yeast, and sugar. Let stand until yeast softens, 5 to 7 minutes. Add table salt, chives, thyme, 2 eggs, and 1/3 cup butter and mix on low speed with dough hook until blended.
                                                                  • Blend in 5 cups flour. Mix on medium until dough is smooth, stretchy, and pulling away from inside of bowl, 10 minutes. Add just enough flour so dough is only slightly tacky. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
                                                                  • Butter 20 muffin cups. Punch down dough. On a large, lightly floured work surface, roll out dough to an even 30- by 9-in. rectangle. Brush with 1 tbsp. butter.
                                                                  • Cut dough into 6 long strips, each 1 1/2 in. wide. Stack strips, then cut stack in half crosswise. With a serrated knife, gently cut each stack into 10 portions. Arrange each with a set of edges up in a muffin cup so you see all the layers.
                                                                  • Let rise at room temperature, loosely covered, until puffy, 45 minutes. Meanwhile, preheat oven to 350°. Beat remaining egg, then gently brush over tops and sides of rolls. Sprinkle with sea salt.
                                                                  • Bake rolls until golden brown, 20 to 25 minutes, switching pan positions halfway through baking. Let cool in pans on a rack 5 minutes, then gently lift out to racks and serve warm or cool.
                                                                  • Make ahead: Prepare through step 4, then wrap loosely with plastic wrap and chill overnight. Allow 1 1/4 hours for second rise.
                                                                  • Note: Nutritional analysis is per roll.
                                                                  Yields: 20
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate