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                                                                  Trout pâté is traditionally enjoyed over crackers or crostini. But here it’s eaten in a crispy potato skin with fresh greens. What to buy: Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine. Game plan: Use the leftover scooped potatoes for mashed potato cakes, gnocchi, or potato soup. This recipe was featured as part of our Make Your Own Loaded Potato Skins project.

                                                                  Ingredients
                                                                  • Yes No 8 3 inch long, 2 1/4 lb russet potato
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tsp grapeseed oil
                                                                  • Yes No 1/2 tsp lime juice
                                                                  • Yes No 2 cup baby arugula
                                                                  • Yes No 1 cup smoked trout pâté
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to the broil setting.
                                                                  • Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
                                                                  • Whisk the oil and lime juice together in a medium, nonreactive bowl and season with salt and pepper. Add the arugula and toss to evenly coat. Divide the greens among the skins and top each with a heaping tablespoon of the pâté. Serve immediately.
                                                                  Yields: 16potato skins
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This thin, crunchy cracker is a nod to traditional Swedish knäckerbröd, or crispbread. The hearty combination of rye and wheat flours, touch of honey, and toasted sesame seeds and spices all add a surprising depth of flavor. This easy yet impressive homemade cracker complements cheese and Pickled Herring, or use it to scoop up a simple seafood salad. This recipe was featured as part of our Summer Solstice menu.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1 3/4 cup rye flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/4 cup sesame seed
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 1/2 tsp caraway seed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Place water in a large bowl, sprinkle yeast on top, and let rest until yeast has dissolved, about 10 minutes. Add remaining ingredients and stir to combine. Place dough on a surface sprinkled with rye flour and knead until smooth, about 5 to 10 minutes. (If the dough becomes too sticky, sprinkle it with additional rye flour as needed.)
                                                                  • Divide dough into 8 pieces and roll each piece into a ball. On a surface sprinkled with rye flour (a warm spot is best), place dough balls at least 2 inches apart, cover with plastic wrap, and let rest until almost doubled in size, at least 1 hour.
                                                                  • Meanwhile, heat the oven to 400°F and arrange two racks to divide the oven into thirds. Line two baking sheets with parchment paper and set aside.
                                                                  • Remove 1 dough ball from underneath the plastic wrap (keep the remaining dough balls covered) and place on a surface generously dusted with rye flour. Roll into a very thin, even round (until you can see the caraway seeds) about 10 to 11 inches in diameter, turning the dough often to keep it from sticking. Using a knife or a 1-inch circular cookie cutter, cut a hole in the middle of the round (this makes it easy to cool the crackers on the handle of a wooden spoon). Place the round on one of the prepared baking sheets and repeat rolling and stamping a second round, placing it on the other baking sheet. Discard the cut-out dough centers.
                                                                  • Place both baking sheets in the oven and bake until the crackers have lightened in color but are not yet browned, about 6 minutes. Rotate the baking sheets between racks and continue baking until the crackers are dark brown all over and crisp, about 4 to 6 minutes more. Transfer the crackers to a wire rack or long wooden spoon handle (anchored to a counter or table) to cool. Repeat with remaining dough balls. Store the crackers in an airtight container for up to 10 days.
                                                                  Cuisine:YesNoswedish
                                                                  Yields: 8(10-inch) crackers
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for cushaw pumpkin and yam casserole is from chef John Folse of Chef John Folse & Co. in Gonzales, La. I had the pleasure of meeting him at the Rural Life Museum in Baton Rouge, La. Cushaws are green-and-white, striped crookneck pumpkins. This recipe spans ethnicities and would feel at home in any Eastern European kitchen paired with turkey, pork roast or ham as a side dish, or in a pastry crust as a pie or turnover. Here is a larger photo of cushaw and yam casserole. Makes 10-12 servings of Chef John Folse's Cushaw Pumpkin and Yam Casserole

                                                                  Ingredients
                                                                  • Yes No 32 oz pumpkin
                                                                  • Yes No 3 large yam
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 12 oz butter
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1/2 cup self-rising flour
                                                                  • Yes No 1 tbsp pumpkin pie spice
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1/8 tsp ginger
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 3 tbsp pure vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Heat oven to 350 degrees, Using a large chef's knife, chop cushaw into 3-inch squares. Using a paring knife, scrape or cut away seeds and stringy matter from each square. Place cushaw squares in a large pot and cover with 2 inches of hot water. Add 1 cup white sugar and bring to a rolling boil. Cover and boil pumpkin 30–40 minutes or until pulp is extremely tender, but not mushy. Remove from heat, strain and return cooking liquid back into pot. Cool pumpkin 15–20 minutes or until easy enough to handle. While pumpkin is cooling, place cubed yams into reserved pumpkin cooking liquid. Bring to a boil and cook 20–30 minutes or until yams are fork tender. Add additional water if necessary. While yams are cooking, scrape meat from cooled pumpkin squares into a large mixing bowl and discard shell. When yams are done, remove from heat and drain well. Place in the mixing bowl with pumpkin mixture, stirring to mix well. Add butter, brown sugar, remaining 1 cup white sugar and cane syrup and, using a pastry cutter, mash until mixture is well blended and smooth. Add flour, spices and vanilla, continuing to mash and blending well. Set aside. In a medium bowl, whisk together eggs and whipping cream until well combined. Whip egg-milk mixture into pumpkin and yam mixture, blending well. Place mixture into an 11x8-inch casserole dish and bake 30–45 minutes or until slightly browned around the edges. Serve as a sweet vegetable side dish or use as a pie filling.
                                                                  Cuisine:YesNoeastern
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup quick cooking tapioca
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 tbsp minced candied ginger
                                                                  • Yes No 3 lb firm, ripe yellow peaches
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Preheat the oven to 350°. Set a baking sheet lined with foil on the bottom rack. In a spice grinder, combine the tapioca and the vanilla bean seeds and grind to a fine powder. Add the candied ginger and pulse until finely ground.
                                                                  • Transfer the tapioca mixture to a large bowl. Add the peaches and 3/4 cup plus 2 tablespoons of the sugar and toss. Let the filling stand for 10 minutes, or until slightly juicy.
                                                                  • Spoon the filling into a 9-inch glass pie plate lined with 1 round of Flaky Pie Crust. Lightly brush the rim of the pastry with water. Position the rolled-out top crust over the filling and press the edges together to seal. Trim the overhang to 1/2 inch, fold it under itself and crimp decoratively. Lightly brush the top crust with water and sprinkle with the remaining 1 tablespoon of sugar.
                                                                  • Bake the pie in the center of the oven for 1 hour and 45 minutes, or until the filling is bubbling and the crust is deep golden. Cover the edge of the pie with strips of foil halfway through baking to prevent overbrowning. Transfer the pie to a wire rack and let cool for at least 4 hours before cutting.
                                                                  Yields: 19-inch pie
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 6 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 medium red onions, very
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 lb red cabbage
                                                                  • Yes No 1 lb linguine
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 4 oz cup greek feta cheese
                                                                  • In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
                                                                  • Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  When my grandmother had a few extra minutes of time, she would bother with a double crust. Otherwise, all her pies were open-face. And when the spring rhubarb and wild strawberries were in, she would make this delightful sweet-tart dessert. Sometimes she would use apples in place of the strawberries. Makes 1 (10-inch) pie

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup chopped rhubarb
                                                                  • Yes No 2 cup sliced strawberry
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Heat oven to 400 degrees. Combine rhubarb, strawberries, sugar, salt, zest and flour. Let sit, covered, at room temperature while you prepare the pie crust. Turn one crust into a 10-inch pie pan and pour in the filling, spreadng evenly. Cover with remaining crust, sealing and crimping as desired. Cut four slits in the top and brush the top (but not the edges) with milk for a lighter crust or egg wash for a darker crust and sprinkle with sugar. Place on a baking pan to catch any drips and bake 20 minutes. Reduce heat to 350 degrees and bake an additional 40 minutes, but start checking at 30 minutes. When pie is bubbly, it's done. Cool on a wire rack. Serve warm or at room temperature unadorned or with vanilla ice cream or sweetened whipped cream.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Because of the addition of cornmeal to the batter, the texture of this pound cake resembles a sweet and tender cornbread instead of the usual dense texture you might expect from a traditional pound cake. Top this simple cake with whipped cream and berries for a company-worthy dessert.

                                                                  Ingredients
                                                                  • Yes No 7 9/10 oz all purpose flour
                                                                  • Yes No 1/2 cup cornmeal
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 10 tbsp butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup blueberry
                                                                  • Yes No 1 1/2 cup sliced strawberry
                                                                  • Yes No 1 cup blackberry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, weigh or lightly spoon 7.9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt). Combine 1 1/2 cups granulated sugar and butter in a large bowl; beat with a mixer at high speed until fluffy. Add eggs, one at a time, beating until blended; stir in rind and vanilla. Combine buttermilk and 3 tablespoons juice. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
                                                                  • Place egg whites in a large, clean bowl; beat at high speed using clean, dry beaters until stiff peaks form. Gently fold half of egg whites into batter. Gently fold in remaining egg whites. Spoon batter into a 10-inch tube pan coated with cooking spray and dusted with 2 tablespoons flour. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.
                                                                  • To prepare topping, combine berries, 1/4 cup granulated sugar, and 1 tablespoon juice. Chill 30 minutes. Beat cream with a mixer at high speed until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Serve cake with berries and cream.
                                                                  Yields: 16servings (serving size: 1 cake slice, about 1/4 cup berries, and 1 tablespoon cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Baked in mini Bundt pans (about $30 at most kitchen specialty stores and home emporiums), these cakes make delicious holiday gifts. The decorative Garland Bundtlette pan used to bake our cover cakes is available at Williams-Sonoma (www.williams-sonoma.com). You can bake the cake in a standard 12-cup Bundt pan for one hour or until a wooden pick inserted in the center comes out clean.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 10 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup chopped orange candy
                                                                  • Yes No 1 cup pitted dates
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 1 cup fat free buttermilk
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, heavily coat mini Bundt pans with cooking spray; turn pan upside down to drain excess. Place granulated sugar, butter, and vanilla in a large bowl; beat with a heavy-duty mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Sprinkle candy, dates, coconut, and nuts over flour; stir well to disperse and coat candies. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
                                                                  • To prepare glaze, combine 1 cup powdered sugar and juice in a bowl, stirring until smooth.
                                                                  • Spoon 1/3 cup batter into each mini Bundt cup. Bake at 350° for 16 minutes or until a wooden pick inserted in the center of 1 cake comes out clean. Cool in pans 5 minutes. Remove cakes from pans; brush the top of each warm cake with about 2 teaspoons glaze. Cool completely on a wire rack. Garnish cakes with 1 tablespoon powdered sugar, if desired.
                                                                  Yields: 18cakes (serving size: 1 cake)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Traditionally prepared in the oven, barbecue shrimp can be ready in far less time on the stove top, making it a fast, fabulous ending to a day at the beach or pool. Pair with mixed salad greens lightly dressed with extra-virgin olive oil and fresh lemon juice. Prep: 2 minutes; Cook: 6 minutes

                                                                  Ingredients
                                                                  • Yes No 3/4 cup fat free italian dressing
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp worcestershire ground black pepper
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 5 lemon
                                                                  • Combine first 4 ingredients in a large skillet; bring to a boil. Add shrimp; cook 6 minutes or until shrimp are done, stirring occasionally. Serve with lemon wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings (serving size: 5 ounces shrimp and about 1 tablespoon sauce)
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick

                                                                  Susan Mulvihill created this protein-rich dish after switching to a vegetarian diet. Serve with fruit for breakfast or with a simple salad for dinner. Prep and Cook Time: 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 lb asparagus, tough stem ends
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup shredded gruyère cheese
                                                                  • Preheat broiler. Pour olive oil into a 10-inch ovenproof frying pan over medium-high heat. Add onion and salt and stir until onion is softened but not browned, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until asparagus is barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set but still runny on top, about 2 minutes.
                                                                  • Sprinkle cheese over eggs and broil until cheese is melted and browned, 3 to 4 minutes. Slide frittata onto a serving platter and cut into wedges.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup 100% agave blanco tequila
                                                                  • Yes No 3/4 cup grand marnier
                                                                  • Yes No 2/3 cup lime juice
                                                                  • Yes No 12 oz blackberry
                                                                  • Combine 1 1/2 tablespoons granulated sugar and kosher salt in a dish. Cut lime into 9 wedges; rub rims of 8 glasses with 1 lime wedge. Dip rims of glasses in salt mixture. Combine water and 1/2 cup sugar in a microwave-safe glass measuring cup. Microwave at HIGH 2 1/2 minutes, stirring to dissolve sugar; cool. Combine syrup, tequila, Grand Marnier, fresh lime juice, and blackberries in a blender; process until smooth. Strain mixture through a cheesecloth-lined sieve over a pitcher; discard solids. Serve over ice. Garnish with remaining lime wedges.
                                                                  Yields: 8servings (serving size: about 1/2 cup)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Sweet mochi filled with red bean paste are a traditional Japanese New Year’s treat. We took that idea and satisfied our hunger for the mochi ice cream commonly served as dessert in Japanese restaurants by filling the rice cakes with red bean ice cream. To switch things up, you could fill them with green tea ice cream or any other flavor you please. But if you’re a traditionalist, opt for the red bean paste. What to buy: Red bean ice cream is a milky dessert flavored with adzuki beans, and can be found in most Japanese markets or specialty food stores. Or you can make your own. Instead of using a tablespoon to fill our mochi, we used a 1/2-ounce ice cream scoop. Game plan: For optimum mochi texture, let the ice cream balls sit at room temperature for 15 minutes before serving. This recipe was featured as part of our New Year’s, Japanese Style story.

                                                                  Ingredients
                                                                  • Yes No 30 3 inch basic sweet mochi
                                                                  • Yes No 1 pint red bean ice cream
                                                                  • Place a baking sheet lined with parchment or waxed paper in the freezer for 15 minutes, and the mochi in the freezer for about 10 minutes, to chill before forming mochi ice cream.
                                                                  • Remove 1 sweet mochi circle from the freezer and place 1 tablespoon of the ice cream in the center. Pinch mochi over ice cream to close and immediately place on the baking sheet in the freezer. Repeat with remaining mochi and ice cream.
                                                                  • When finished filling all mochi, cover the baking sheet and allow ice cream to firm at least 8 hours and up to 12 hours before serving. Once ice cream is frozen, you can transfer filled mochi to a resealable plastic bag or a plastic container and store in the freezer up to 2 weeks.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 30mochi ice cream balls
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Grilled shrimp covered in zesty salsa makes a tasty main dish or impressive appetizer.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb shrimp
                                                                  • Yes No 1 cup chipotle salsa
                                                                  • Yes No lime
                                                                  • Thread shrimp equally on 10 to 12 skewers (if using wooden ones, soak in water 30 minutes first). Reserve 1/2 cup salsa for serving; coat shrimp with remaining 1/2 cup.
                                                                  • Set shrimp on a barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, just until shrimp are barely opaque but still moist-looking in center of thickest part (cut to test), 4 to 6 minutes total. Serve with reserved 1/2 cup salsa and lime wedges.
                                                                  Yields: 12appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 cup cake flour
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Preheat oven to 350ºF. Grease a 12-cup Bundt pan. Make streusel: In a bowl, combine walnuts, both sugars, cinnamon and salt; set aside.
                                                                  • Make cake: In a bowl, whisk together both flours, baking powder and salt. Using an electric mixer on medium speed, beat both sugars and butter until light and fluffy, about 3 minutes. Beat in eggs one at a time, mixing after each addition, then beat in egg yolk. Beat in half of flour mixture, until just combined. Stir in sour cream and vanilla, then fold in remaining flour mixture. Do not overmix. Batter will be thick.
                                                                  • Spread two-thirds of batter evenly in Bundt pan. Sprinkle streusel over, then top with remaining batter, gently spreading batter until streusel is entirely covered. Bake until a tester inserted in center of cake comes out clean, 35 to 40 minutes. Let cake cool on a wire rack for 10 minutes, then turn out of pan onto wire rack to cool.
                                                                  • Make glaze: Sift confectioners' sugar into a small bowl, add milk and vanilla and mix with a fork until smooth. Drizzle glaze over top of cake, allowing some to drip down sides.
                                                                  Yields: 8
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  Everyday Apricot Tart
                                                                   15236 d 1 h 45 m

                                                                  A blanket of ripe apricots makes this dessert extra alluring. For ease, make the filling and tart shell in advance; store separately. Once assembled, refrigerate up to 3 hours.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup corn starch
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 2 tbsp ice water
                                                                  • Yes No 5 3/4 lb apricots, pitted
                                                                  • Yes No 2 tbsp apricot jam
                                                                  • Make filling: Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together cornstarch and egg yolks. Whisk in milk and honey until cornstarch is dissolved. Whisking constantly, cook over medium until the first large bubble sputters. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Press plastic wrap on surface of pudding; refrigerate 3 hours (or up to 3 days).
                                                                  • Preheat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and butter; pulse until mixture resembles coarse meal. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 tablespoons ice water). Do not overmix.
                                                                  • Press dough evenly into a 9-inch removable-bottom tart pan, starting with the sides. Freeze until firm, 15 to 20 minutes. Prick dough all over with a fork. Bake until golden, pressing down with a spoon if the tart shell puffs, 35 to 40 minutes. Let cool completely. (To store, keep at room temperature, up to 1 day.)
                                                                  • Whisk chilled pudding until smooth; spread in cooled tart shell, and top with apricots. In a small saucepan, heat jam over medium-low until liquefied; gently brush apricots with jam. Refrigerate tart in pan 1 hour (or up to 3 hours); unmold just before serving.
                                                                  Yields: 8
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 15236 days 1 hour 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for royal icing, originally published in the December 2007 issue of Martha Stewart Living is used to make Television's Gingerbread Town-Square Cake of 2007.

                                                                  Ingredients
                                                                  • Yes No 1 lb powdered sugar
                                                                  • Yes No 5 tbsp meringue powder
                                                                  • Beat sugar, meringue powder, and a scant 1/4 cup water in the bowl of an electric mixer fitted with the paddle attachment on low speed until smooth, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing for 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time. Use immediately or store in an airtight container at room temperature overnight; stir before using.
                                                                  Yields: 2 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir

                                                                  Pâté may seem like a highbrow delicacy, but it’s really just a genius way to use up chicken livers. While some rustic-style chicken pâtés are finely chopped, this version is passed through a strainer to create a smooth texture. The rich, slightly sweet flavor is balanced out with black pepper and fresh greens served on the side. Game plan: To serve the pâté as a first course rather than an hors d’oeuvre, chill it in small 2- to 3-ounce ramekins (depending on how many servings you need) and divide the crostini and greens among individual serving plates. This recipe was featured as part of our Halloween Horror Movie Quiz.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken liver
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 1/4 cup ruby port
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup thinly sliced shallot
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Yes No 1 baguette
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 1/4 tsp dijon mustard
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 oz lamb's lettuce, also known as mâche
                                                                    For the pâté:
                                                                  • Combine livers and milk in a medium bowl and refrigerate for 2 hours. Meanwhile, place port and bay leaf in a small saucepan over medium heat and bring to a simmer. Let simmer until reduced to 2 tablespoons, about 25 minutes. Discard bay leaf; set reduction aside.
                                                                  • Drain livers (discarding the milk), pat dry with a paper towel, and remove the tough cartilage and veins. Set aside.
                                                                  • Melt 3 tablespoons of the butter in a medium frying pan over medium heat until foaming. Add shallots and cook, stirring often, until softened, about 3 minutes. Increase heat to medium high, add chicken livers, thyme, salt, and pepper and cook, stirring occasionally, until livers are browned but still slightly pink in the center, about 5 minutes.
                                                                  • Meanwhile, melt the remaining 5 tablespoons butter; set aside.
                                                                  • Transfer livers and shallots, along with any pan juices, to a food processor fitted with a blade attachment. Add reserved port reduction and vinegar. Turn on the processor, pour the melted butter in through the feeder tube, and continue processing, stopping to scrape down the sides with a rubber spatula as needed, until smooth, about 2 minutes.
                                                                  • Transfer the mixture to a medium-mesh strainer (do not use a fine-mesh strainer—the weaving is too tight to allow the pâté to pass through) set over a medium bowl. Using a rubber spatula, press the mixture through. (It will take some work but will pay off in smooth, creamy results.) Discard the solids remaining in the strainer. Taste the pâté and season with additional salt or pepper as needed.
                                                                  • Transfer the pâté to a 12-ounce ramekin or divide between 2 (6-ounce) ramekins. Smooth the top, cover with plastic wrap (pressing it directly onto the pâté’s surface), and place in the refrigerator until firm, about 3 hours. Store tightly covered in the refrigerator for up to 3 days. Before serving, let stand at room temperature until soft and spreadable but still chilled, about 30 to 45 minutes. While the pâté comes up to temperature, make the crostini and salad.
                                                                    For the crostini:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Arrange the bread slices on a baking sheet in a single layer (do this in batches if needed). Bake until toasted, about 10 to 15 minutes. Repeat with any remaining slices.
                                                                    For the salad:
                                                                  • Place the capers and mustard in a medium bowl, season with salt and pepper, and whisk to combine. Slowly drizzle in the oil while constantly whisking. Add the lettuce and toss to combine. Serve immediately with the pâté and crostini.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  "This simple recipe was inspired by a reunion years ago in Montana. It has a delicious toasted breadcrumb, bacon, and mushroom filling." -Kathy Kitchens Downie

                                                                  Ingredients
                                                                  • Yes No 2 1 oz slice white bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup chopped scallion
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 1 cup chopped crimini mushroom (baby portobello)
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 4 slice center cut bacon slices
                                                                  • Yes No 8 8 oz rainbow trout
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No later
                                                                  • Preheat oven to 350°.
                                                                  • Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 350° for 5 minutes or until golden.
                                                                  • Increase oven temperature to 400°.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions and onion to pan; sauté 5 minutes. Add mushrooms to pan; sauté 3 minutes or until mushrooms soften and most of liquid evaporates. Add chopped thyme; cook 30 seconds. Remove from heat. Combine mushroom mixture, breadcrumbs, and bacon in a bowl.
                                                                  • Open trout flat as you would a book. Drizzle trout evenly with juice; sprinkle evenly with salt and pepper. Spoon about 1/4 cup mushroom mixture onto bottom half of each fish; fold over to cover with top half of fish. Arrange fish on a foil-lined broiler pan. Bake at 400° for 15 minutes or until fish flakes easily with a fork or until desired degree or doneness. Garnish with lemon wedges and thyme sprigs, if desired. Serve immediately.
                                                                  Yields: 8servings (serving size: 1 stuffed trout)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Make a traditional hash brown potato casserole light by using reduced-fat cheese and soup and fat-free sour cream. It's still cheesy and creamy, but has less than 5 grams of fat per serving.

                                                                  Ingredients
                                                                  • Yes No 1 cup thinly sliced scallion
                                                                  • Yes No 1 4 oz cup shredded reduced fat extra sharp cheddar cheese
                                                                  • Yes No 2 tbsp margarine
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 32 oz frozen southern style hash brown potatoes
                                                                  • Yes No 1 16 oz carton non-fat sour cream
                                                                  • Yes No 1 10 3/4 oz condensed reduced fat, reduced sodium cream of mushroom soup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 7 ingredients in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350° for 1 hour or until bubbly.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 tbsp Old Bay Seasoning
                                                                  • Yes No 1/4 medium lb shrimp
                                                                  • Yes No 1/2 large lb sea scallop
                                                                  • Yes No 1/4 small lb squid, bodies
                                                                  • Yes No 1 dozen littleneck clam
                                                                  • Yes No 1/2 lb skinless red snapper fillet
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tbsp diced ginger
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 habanero chili pepper
                                                                  • Yes No 3/4 cup lime juice
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No black pepper
                                                                  • Bring a medium saucepan of water to a boil. Prepare a medium bowl of ice water. Add the Old Bay seasoning and the shrimp and scallops to the boiling water and cook for 1 minute. With a slotted spoon, transfer the shrimp and scallops to the ice water bath. Add the squid to the boiling water and cook for 5 seconds, then transfer to the ice water bath. Add the clams to the saucepan and boil until they open, then transfer them to a separate bowl.
                                                                  • Remove the clams from their shells. Drain the shrimp, scallops and squid and pat dry. In a large, shallow dish, combine the shrimp, scallops, squid, clams and snapper. Sprinkle with the salt, ginger, celery and habanero and toss. Refrigerate for 30 minutes.
                                                                  • Add the lime juice, cilantro and onion to the seviche. Season with pepper and toss well. Refrigerate for 2 hours, stirring twice. Spoon the seviche into martini glasses and serve.
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Cook: 12 min.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/2 lb, 1/2 inch thick fully cooked, bone in center cut ham steak
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 8 oz pineapple tidbits in juice
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 tbsp water
                                                                  • Rinse ham, and pat dry.
                                                                  • Cook ham in a lightly greased skillet over medium-high heat 3 to 4 minutes on each side or until thoroughly heated. Remove ham, reserving drippings in skillet.
                                                                  • Stir in orange juice, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in pineapple, raisins, and mustard. Stir together cornstarch and 1 Tbsp. cold water; add to orange juice mixture. Bring to a boil; cook, stirring constantly, 1 minute. Serve sauce with ham.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup canola oil
                                                                  • Yes No 7 tbsp lime juice
                                                                  • Yes No 1 1/2 tbsp minced garlic
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No 6 chicken breast half (boneless, skinless)
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 6 corn tortilla
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tomato
                                                                  • Yes No 2 ripe hass avocados
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 1 lb small jicama
                                                                  • Yes No 5 large tomatillo
                                                                  • In a large nonreactive baking dish, mix 1/4 cup plus 2 tablespoons of the canola oil with 3 tablespoons of the lime juice, the garlic, jalape—o and 1 teaspoon of salt. Add the chicken, turn to coat and let stand at room temperature for 1 hour or refrigerate for up to 4 hours.
                                                                  • Roast the red and green peppers under the broiler or directly over a gas flame, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel the peppers, discard the stems and seeds, then dice.
                                                                  • Meanwhile, in a medium skillet, heat 1/4 cup of the oil until shimmering. Add the tortilla strips and fry over high heat, turning frequently, until golden, about 2 minutes. Drain on paper towels and sprinkle with salt.
                                                                  • In a blender, combine the remaining 3/4 cup of oil with the cilantro, sugar, vinegar and the remaining 1/4 cup of lime juice and puree until smooth. Season the vinaigrette with salt and pepper.
                                                                  • Heat a large cast-iron grill pan and lightly rub it with oil. Remove the chicken from the marinade and scrape off any garlic and jalapeño bits. Grill the chicken over moderate heat, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a work surface and let stand for 10 minutes, then cut into 3/4-inch dice.
                                                                  • In a large bowl, combine the roasted peppers with the tomatoes, avocados, onion, jicama, tomatillos and chicken. Add the vinaigrette and toss gently to coat; season with salt and pepper. Transfer the salad to a large platter, scatter the fried tortilla strips on top and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The Lynmar property indeed offers its bounty, supplying these Black Mission figs as well as the honey that's the base for the saucy drizzle. If you cannot find fresh figs, try the dessert with dried figs: Place 24 small stemmed, halved dried figs in a large saucepan with 3/4 cup fresh orange juice, 2 tablespoons honey, 1/4 teaspoon ginger, and 1/4 teaspoon vanilla; bring to a simmer. Simmer 3 minutes; cover, remove from heat, and let stand 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 12 ripe black mission figs
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp orange blossom honey
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 1/4 tsp grated ginger
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 4 large navel orange
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 tbsp caster sugar
                                                                  • Yes No 1 tbsp grand marnier
                                                                  • Yes No mint
                                                                  • Preheat oven to 350°.
                                                                  • Arrange fig halves, cut side down, in a single layer in an 8-inch square baking dish coated with cooking spray. Combine honey, juice, ginger, and vanilla, stirring with a whisk. Drizzle honey mixture over figs. Bake at 350° for 10 minutes; turn figs over. Bake an additional 2 minutes. Remove from oven; cool to room temperature. Combine orange sections and fig mixture, tossing gently.
                                                                  • Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Add sugar and liqueur; beat at high speed until stiff peaks form. Divide fig mixture evenly among 8 bowls; top each serving with about 2 tablespoons whipped cream. Garnish with mint leaves, if desired.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup fresh bread crumbs
                                                                  • Yes No 1 1/2 4 1/2 oz cup grated parmesan cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 1 1/2 oz cup grated provolone cheese
                                                                  • Yes No 1/2 cup coarsely chopped basil
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 tbsp diced rosemary
                                                                  • Yes No 16 5 oz boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 450°. In a medium bowl, combine the fresh bread crumbs, Parmesan cheese, eggs, Provolone, chopped basil, chopped parsley, lemon zest and rosemary. Set the chicken thighs, skin side down, on a work surface and season with salt and freshly ground pepper. Mound 1/4 cup of the herb-and-cheese filling on each thigh. Fold the sides of the thighs over the filling to enclose it and tie each chicken thigh in 2 or 3 places with kitchen string. Season the chicken thighs with salt and pepper.
                                                                  • Arrange the stuffed chicken thighs on a large, rimmed baking sheet and roast for about 35 minutes, or until golden brown. Let the chicken rest for 10 minutes, then discard the strings and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Linton Hopkins has endless uses for these sweet and tangy pickles—he even deep-fries them to make pickle chips. Brining before pickling helps the cucumbers stay crunchy.

                                                                  Ingredients
                                                                  • Yes No 1 cup kosher salt
                                                                  • Yes No 1 1/2 gallon water
                                                                  • Yes No 5 1/2 kirby, thick, 1/8 inch lb cucumbers, on a mandoline
                                                                  • Yes No 5 cup apple cider vinegar
                                                                  • Yes No 5 cup sugar, granulated
                                                                  • Yes No 1 1/4 lb onion
                                                                  • Yes No 2 tbsp yellow mustard seed
                                                                  • Yes No 1 tbsp celery seed
                                                                  • Yes No 1 tbsp turmeric, ground
                                                                  • Yes No 1 tbsp black pepper
                                                                  • In a very large bowl or pot, dissolve the salt in the water. Add the cucumbers, cover and soak overnight in the refrigerator.
                                                                  • In a large, heavy pot, combine the vinegar and sugar and cook until the sugar dissolves. Stir in the remaining ingredients. Drain the cucumbers and add them to the pot. Stir gently and bring to a boil, then turn off the heat. Ladle the hot cucumbers and their liquid into 6 hot 1-pint glass canning jars, leaving a 1/2 inch of space at the top. Close with the lids and rings.
                                                                  • To process, boil the jars for 10 minutes. Cool the pickles to room temperature and serve immediately or store them in a cool, dark place for up to 1 year. Refrigerate after opening.
                                                                  Yields: 6pints
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/3 oz bourbon
                                                                  • Yes No 2/3 oz white crème de cacao
                                                                  • Yes No 2/3 oz lemon juice
                                                                  • Yes No 2/3 oz orange juice
                                                                  • Yes No 1 wedge orange
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into an ice-filled rocks glass and garnish with the orange wedge.
                                                                  Yields: 1drink
                                                                  Ingredients
                                                                  • Yes No 3/4 cup reduced fat mayonnaise
                                                                  • Yes No 3/4 cup low-fat sour cream
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 4 canned anchovy fillets
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup dried quinoa
                                                                  • Yes No 4 12 oz low fat chicken sausages
                                                                  • Yes No 8 oz salad greens
                                                                  • Yes No 1 1/2 lb tomato
                                                                  • Yes No 1 6 oz small red onion
                                                                  • Combine all dressing ingredients in a blender. Blend well, scraping down sides of blender several times to incorporate all ingredients; reserve.
                                                                  • Combine quinoa with 2 cups water in a medium saucepan; bring to a simmer. Cook, covered, over low heat, until water has been absorbed and quinoa is tender (about 12 minutes); reserve.
                                                                  • Cook the sausages in a skillet with 1/4-inch water, over medium heat, turning occasionally. Continue cooking until the water evaporates and sausages brown slightly (about 10 minutes); transfer to a cutting board, and slice into 1-inch pieces.
                                                                  • Scatter the quinoa over a large platter. Arrange salad greens, tomatoes, onion, and sausages over quinoa; drizzle with the reserved dressing. Sprinkle salad with tarragon, chives, and a final dash of coarse black pepper.
                                                                  Yields: 4servings (serving size: 1 cup quinoa, 1 sausage, and about 1 1/2 cups salad)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb fresh sardines, filleted
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp cornmeal
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 medium fennel bulb fronds, bulb and very
                                                                  • Yes No 1/2 cup champagne vinegar
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Season the sardines with salt and pepper and dust with the cornmeal. In a skillet, heat 2 tablespoons of the oil. Cook the sardines over moderately high heat until just white throughout, about 1 minute per side. Transfer to a 9-by-13-inch glass baking dish and spread the sliced fennel on top.
                                                                  • In a small saucepan, simmer the Champagne vinegar, raisins, sugar, cinnamon and bay leaf over moderate heat until the sugar is dissolved, about 1 minute. Pour the mixture over the sardines and let stand for at least 30 minutes or refrigerate overnight.
                                                                  • In a small skillet, toast the pine nuts over moderate heat, stirring frequently, until golden, about 4 minutes. Transfer to a plate and let cool. Drizzle the marinated sardines with the remaining 2 table- spoons of olive oil. Sprinkle with the pine nuts and fennel fronds and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for Russian rye bread is easy because it requires no sourdough starter. It's also great for those watching their fat intake because eggs and oil are not in the ingredient list. It's moist but very dense because all rye flour is used. The extra yeast keeps it from becoming like a clay pigeon. To lighten the loaf and give it a crunchier texture, all-purpose flour and rye meal can replace some of the dark rye flour as indicated below. Here's a larger picture of Russian rye bread. Makes 1 loaf Easy Russian Rye Bread

                                                                  Ingredients
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/3 cup dark corn sysrup
                                                                  • Yes No 4 1/2 cup dark rye flour
                                                                  • Yes No 2 tsp salt
                                                                  • Note: For a lighter loaf, use 3 to 4 cups dark rye flour, 1/2 cup dark rye meal and 1 cup all-purpose flour. If you are uncertain about your yeast, proof it before starting. In a large warmed bowl or the warmed bowl of a stand mixer, dissolve yeast in water. Stir in corn syrup and set aside for 5 minutes or until yeast foams. Add 2 1/2 cups dark rye flour and beat with a spoon until smooth. Stir in salt. Cover and let rise about 30 minutes. Add 2 more cups flour, gradually, mixing after each addition. When dough becomes difficult to stir, knead by hand or by machine, adding up to 1 cup additional flour, if needed, until dough is stiff but slightly sticky. Form dough into a ball and place in a clean, dry, warmed bowl (do not coat with cooking spray). Cover and let rise until almost doubled, about 2 1/2 to 3 hours. Punch down dough and, with floured hands, form into a loaf. Place in a 9-inch-by-5-inch loaf pan that has been coated with cooking spray. Cover tightly with plastic wrap and let rise for 1 hour (it probably won't rise above the pan). Heat oven to 350 degrees. Bake 30-35 minutes or longer or until instant-read thermometer registers 190 degrees. If you've used all rye flour, the top won't brown much, so don't measure doneness by that. Turn out onto wire rack to cool completely.
                                                                  Cuisine:YesNorussian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

                                                                  This chicken drummette recipe is from celebrity chef Sandra Lee's new cookbook, Semi-Homemade Grilling 2. This would make a wonderful addition to any picnic, or summer cookout. Makes 16 Portions of Drunken Drummettes

                                                                  Ingredients
                                                                  • Yes No 1/3 cup light rum
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tbsp hot chili sauce
                                                                  • Yes No 1 .75 oz stir fry seasoning
                                                                  • Yes No 2 tsp crushed garlic
                                                                  • Yes No 4 lb chicken wing drumettes
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1/4 cup chopped peanut
                                                                  • In a large bowl, combine rum, honey, soy sauce, chili sauce, stir-fry seasoning and garlic. Add drumettes, tossing to coat. Cover with plastic wrap and marinate in refrigerator for at least 3 hours, preferably overnight. Set up grill for direct cooking over medium-high heat. Oil grates when ready to start cooking. Let drumettes stand at room temperature for 30 minutes. Place on hot, oiled grill. Cook for 12 to 18 minutes or until cooked through, turning occasionally. Transfer chicken to a platter. Sprinkle with chopped scallions and peanuts (optional).
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop

                                                                  If you love lemon curd or passionfruit curd try this gorgeous strawberry curd. The exquisite strawberry flavor is dazzling. It's an irresistible treat perfect for enjoying on toast, as a cheesecake topping, stirred through whipped cream, as a spongecake filling or drizzled over breakfast crepes. Strawberry curd makes a wonderful food gift and lasts up to two months in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 500 gram strawberry
                                                                  • Yes No 100 3 1/2 oz gram sugar, granulated
                                                                  • Yes No 60 2 oz gram salted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 35 oz special equipment, 2 sterilized 350ml sealable jars
                                                                  • Place strawberries plus 2 Tbsp of water in a large saucepan over a medium heat. Cover and bring to the boiling point. Simmer for 5 minutes or until the strawberries are really soft.
                                                                  • Use a slotted spoon to transfer strawberries to mesh sieve. Place sieve over a clean, heatproof bowl and use the back of a spoon to push strawberries through the mesh sieve. Keep pressing the pull through. Add the pulp into the strained strawberry liquid.
                                                                  • Place the heatproof bowl over a saucepan of simmering water on medium heat. Make sure the bowl fits snugly and that the water doesn't touch the bottom of the bowl. Add the sugar, beaten eggs and butter to the bowl and stir with a wooden spoon until the butter melts. Continue to stir constantly for about 10 minutes.
                                                                  • Turn the heat up and continue to stir for another 10 minutes. It's important to keep stirring otherwise the mixture could curdle.
                                                                  • Stir for another few minutes or until the mixture thickens. Turn off the heat and stir again. Carefully pour mixture into hot sterilized jars and seal.
                                                                  • Store in the refrigerator for up to 2 months.
                                                                  Yields: 700mls
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Bacon gives this bean side dish the flavor of baked beans without the long cooking time.

                                                                  Ingredients
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1 scallions, separating white and green parts
                                                                  • Yes No 2 15 oz pinto beans
                                                                  • Yes No 1 cup water
                                                                  • Yes No coarse salt
                                                                  • Heat oil over medium-high. Add bacon, and cook, stirring often, until golden brown and almost crisp, about 3 minutes. Add scallion whites and cook, stirring, until softened, about 1 minute. Add pinto beans and water, and season with salt and pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Serve topped with scallion greens.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp hoisin sauce
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 1/2 oz dried cellophane noodles
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No one 10 inch salsify root
                                                                  • Yes No 2 2 oz cup packed mesclun
                                                                  • Yes No 1 1/2 cup finely shredded red cabbage
                                                                  • Yes No 1 1/2 cup finely shredded green cabbage
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 scallion
                                                                  • Yes No one 2 oz, 1/2 cup piece jicama
                                                                  • Yes No 1/3 1/2 cup seedless cucumber
                                                                  • Yes No 1/4 cup snow peas
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp thinly sliced basil
                                                                  • In a small bowl, whisk the hoisin sauce with the vinegar, lime juice, sesame oil and sugar, stirring to dissolve the sugar.
                                                                  • In a large saucepan, heat 1 inch of vegetable oil to 350°. Break the noodles into 2 equal clusters. Add one cluster to the hot oil; fry until the noodles puff up and whiten, about 5 seconds. Using a slotted spoon, transfer the noodles to paper towels to drain. Repeat with the remaining cluster.
                                                                  • Squeeze the lemon half into a medium bowl of water. Peel the burdock root, cut it into 2-by- 1/4-inch strips and soak in the lemon water for 5 minutes.
                                                                  • Bring a medium saucepan of water to a boil. Drain the burdock. Add it to the saucepan and cook over high heat until crisp-tender, about 3 minutes. Drain and let cool.
                                                                  • In a large bowl, toss the mesclun with the red and green cabbages, celery, carrot, scallion, jicama, cucumber, snow peas, cilantro and burdock. Add the dressing and toss to coat. Transfer the salad to a platter. Top with the fried noodles, garnish with the basil and serve right away.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  F&W's Marcia Kiesel likes to whiz smoked mozzarella in the food processor with sun-dried tomato pesto and olive oil.

                                                                  Ingredients
                                                                  • Yes No 1 lb smoked mozzarella
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp sun dried tomato pesto
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No flatbread crackers
                                                                  • In a food processor, combine the mozzarella, olive oil and pesto and process to a coarse paste. Scrape into a bowl. Stir in the parsley and season with salt and pepper. Serve with flatbread crackers.
                                                                  Yields: 10
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Prep and Cook Time: 1 hour, 50 minutes. Notes: For a vegetarian side dish, leave out bacon and increase butter to 4 tbsp. and salt to 1 tsp.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 lb yukon gold potato
                                                                  • Yes No 1 lb bacon
                                                                  • Yes No 1 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Yes No 2 tbsp butter
                                                                  • Preheat oven to 350°. In a bowl, stir together salt and pepper. Arrange one-third of potato slices in bottom of a buttered 9- by 13-in. baking dish. Sprinkle with 1/4 tsp. salt and pepper mixture. Top with half the bacon, 1/2 cup cheese, and 1 tsp. caraway seeds. Repeat layering.
                                                                  • Arrange remaining third of potato slices on top. Sprinkle with remaining 1/4 tsp. salt and pepper mixture, 1/2 cup cheese, and 1 tsp. caraway seeds. Dot with butter, cover with foil, and bake 30 minutes. Remove foil and bake until golden brown on top and cooked through, about 40 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Impress your family with homemade onion rings that taste just as good as the ones from the local diner. See our full collection for more fried favorites.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb large onion
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/3 cup flat beer
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Preheat oven to 400°.
                                                                  • Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings; reserve remaining onion for another use. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick). Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a jelly-roll pan. Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings. Coat the onion rings with cooking spray. Bake at 400° for 10 minutes or until crisp. Serve rings with ketchup.
                                                                  Yields: 4servings (serving size: 4 onion rings and 1 tablespoon ketchup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  We like Mexican sour cream for its rich texture. One tablespoon yields big flavor, so it's okay to indulge. Look for it in the dairy section of larger supermarkets.

                                                                  Ingredients
                                                                  • Yes No 1 6 oz cuban style black bean soup mix
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1/4 tsp ground chipotle chile powder
                                                                  • Yes No 2 tbsp regular sour cream
                                                                  • Yes No garnishes, tomatoes, green onions
                                                                  • Yes No slice vegetable
                                                                  • Bring soup mix, olive oil, and 2 1/2 cups water to a boil in a medium saucepan over high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes. Uncover and cook 5 to 7 minutes or until thick and beans are tender. Let cool 30 minutes.
                                                                  • Process soup mixture, lime juice, cumin, and chile powder in a food processor 20 seconds or until smooth. Spoon mixture into a serving bowl. Cover and chill 2 hours before serving. Store in refrigerator in an airtight container up to 2 days. Spread center of dip with Mexican crema, and garnish, if desired. Serve with fresh vegetable slices.
                                                                  • *Light sour cream may be substituted.
                                                                  • Note: For testing purposes only, we used Nueva Cocina Cuban Style Black Bean Soup Mix and Olé Crema Mexicana.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 2cups (serving size: 1/4 cup)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 32 minutes
                                                                  • Total Time: 47 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dip

                                                                  Spoon bread, a classic southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served-and eaten-with a spoon.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 1/2 cup corn kernel
                                                                  • Yes No 2/3 cup yellow cornmeal
                                                                  • Yes No coarse salt
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 cup sharp white cheddar cheese
                                                                  • Yes No 4 large egg
                                                                  • Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
                                                                  • In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
                                                                  • Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Hands-on Time: 5 min.; Total Time: 5 min.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sauza blanco tequila
                                                                  • Yes No 1 12 oz frozen limeade concentrate
                                                                  • Yes No 1 12 oz raspberry flavored beer
                                                                  • Yes No 1 cup frozen raspberry
                                                                  • Yes No crushed ice
                                                                  • Yes No garnish, limes
                                                                  • STIR together first 3 ingredients and 1 1/2 cups water in a large pitcher until blended. Stir in raspberries. Serve immediately over crushed ice. Garnish, if desired.
                                                                  • Note: For fast measuring, you can use the empty can of limeade concentrate to measure the tequila. One 12-oz. can is equivalent to 1 1/2 cups.
                                                                  Yields: 9servings (about 6 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Adzuki beans—also known as azuki or Asian red beans—are frequently used in desserts across Asia, in countries like China, Japan, and Korea. Keeping some of the beans whole in these creamy ice pops helps add a bit of texture. Special equipment: You will need freezer pop molds for this recipe. We used these molds, but any kind will work. If yours don’t come with sticks that attach securely, you can buy wooden sticks and insert them 1 hour into the freezing time. What to buy: This recipe uses canned adzuki beans that have been sweetened and mashed slightly for a chunky texture. They can be found in Asian markets or online and are not to be confused with red bean paste, which is much smoother in texture. This recipe was featured as part of our 7 Ice Pops That Break the Mold.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup canned sweetened, adzuki beans
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Place 1 cup of the beans and the cream in a large bowl and mix until evenly combined.
                                                                  • Place the remaining 1/2 cup beans, milk, sugar, and salt in a blender and process until smooth. Pour into the bowl with the bean-cream mixture and stir to combine. (The beans will sink to the bottom.)
                                                                  • Fill the pop molds halfway with the liquid part of the mixture. Use a spoon to evenly divide the beans left on the bottom of the bowl among the molds. Freeze until solid, at least 6 hours.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6(4-ounce) ice pops
                                                                  • Total Time: 6 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze

                                                                  In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will become gummy.

                                                                  Ingredients
                                                                  • Yes No pinch saffron
                                                                  • Yes No 2 tbsp coarse salt
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 ripe beefsteak tomatoes
                                                                  • Yes No black pepper
                                                                  • Yes No 6 sprig oregano
                                                                  • Fill a medium saucepan with cold water. Add saffron and 2 tablespoons salt. Bring water to a boil. Stir in rice, and cook until rice is tender, 12 to 14 minutes. Remove from heat, and drain well.
                                                                  • Place rice in serving bowl. Add butter and tomatoes, and toss very gently. Season with salt, pepper, and fresh oregano.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Pork Bulgogi
                                                                   35 m

                                                                  This Korean dish, featuring paper-thin slices of meat marinated in a salty-sweet sauce, is served over rice or wrapped in lettuce leaves. Courtesy of Norm Matthews of Junction City, Kansas.

                                                                  Ingredients
                                                                  • Yes No 6 small garlic clove
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No 2 tsp ginger
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No sesame seed
                                                                  • In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper.
                                                                  • Add pork tenderloin and onion wedges; marinate at least 10 minutes.
                                                                  • In a 12-inch skillet, heat olive oil over medium heat. In three batches, brown pork and onion, 3 to 5 minutes per batch. Discard marinade.
                                                                  • Return all pork and onion to skillet; cook until warm. Garnish with toasted sesame seeds, if desired.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 4
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook

                                                                  Enjoy the flavors of summer any time of year with this fresh Italian salad that's quick and easy to prepare.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb tomato
                                                                  • Yes No 1/2 lb fresh mozzarella cheese
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup basil
                                                                  • Arrange 4 tomato slices and 2 mozzarella slices on each of 6 salad plates. Sprinkle evenly with salt and pepper; drizzle with oil. Top evenly with basil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle

                                                                  A wet rub of crushed lemon sections, herbs, and black pepper is the key to this dramatic spin on baked chicken. Serve the golden-brown bird with rice or another side of your choice.

                                                                  Ingredients
                                                                  • Yes No 2 organic lemon
                                                                  • Yes No 2 tbsp oregano leaves, dried
                                                                  • Yes No 1 tbsp basil leaves, dried
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 6 organic garlic clove
                                                                  • Yes No 1 5 lb organic roasting chicken
                                                                  • Peel and section lemons, reserving the peels. Combine lemon sections, oregano, and next 5 ingredients (oregano through garlic) in a bowl, and mash with a fork.
                                                                  • Immerse the top and bottom of a 2-quart clay cooking pot in water for 10 minutes. Empty pot, and drain well.
                                                                  • Remove and discard the giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub lemon mixture under and over the loosened skin. Tie ends of legs together with cord. Place lemon peel in body cavity. Place chicken, breast side up, in bottom of clay pot, and cover with top of clay pot.
                                                                  • Place clay pot in cold oven, and set to 450°. Bake chicken for 50 minutes, and remove top. (The chicken is done when a meat thermometer registers 180°.)
                                                                  • Preheat the broiler. (Do not move the oven rack.)
                                                                  • Return chicken in pot to oven, and broil, uncovered, for 15 minutes or until golden brown.
                                                                  • Carefully remove clay pot from oven. Remove chicken from clay pot. Cover chicken loosely with foil; let stand for 10 minutes. Discard skin.
                                                                  Yields: 8servings (serving size: 3 ounces chicken)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 lb sole fillet
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/4 cup minced parsley
                                                                  • Yes No white pepper
                                                                  • Rinse lemon, and with a small, sharp knife, cut off and discard peel and white membrane. Thinly slice lemon crosswise, discarding seeds and ends.
                                                                  • Rinse sole and pat dry. If fillets are longer than 6 or 7 inches, cut in half crosswise so they'll be less likely to break when you turn them. Sprinkle each fillet lightly with salt. Coat on all sides with flour, shake off excess, and lay pieces side by side on a sheet of plastic wrap.
                                                                  • In a 12- to 14-inch frying pan over high heat, melt 2 tablespoons butter; when hot, lay as many pieces as will fit side by side in pan without crowding and cook until browned on the bottom, 1 1/2 to 2 minutes. Turn with a wide, flexible metal spatula and brown remaining side, 1 to 2 minutes longer (if butter begins to scorch, reduce heat to medium-high). With spatula, transfer fillets to an ovenproof platter, laying pieces side by side, and keep warm in a 200º oven. Melt 1 more tablespoon butter in frying pan; repeat step to cook remaining sole fillets, transfer to platter, and keep warm in the oven.
                                                                  • With a paper towel, wipe frying pan clean and return to high heat. Add 1 to 2 more tablespoons butter and the capers; stir until butter is melted. Add lemon juice, remove from heat, and stir in about 3 tablespoons of the parsley. At once, scrape butter mixture over hot fish fillets. Garnish with lemon slices and remaining parsley and sprinkle generously with pepper. With spatula, transfer fillets to plates. Season to taste with more salt.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 6 oz shiitake mushroom cap
                                                                  • Yes No 1 1/2 lb baby bok choy
                                                                  • Yes No 1/4 cup chinese cooking wine
                                                                  • In a large skillet or a wok, heat the oil until small puffs of smoke begin to appear. Add the garlic and stir-fry over high heat for 10 seconds. Add the shiitake and stir-fry for 1 minute. Add the bok choy and stir-fry until crisp-tender, about 3 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the Vietnamese Stir-fry Sauce and cook until the bok choy is tender but still bright green and the sauce is slightly reduced, about 4 minutes longer. Serve hot.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp cloves, ground
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • In a bowl, whisk the flour with the ginger, cinnamon, salt, cloves, baking soda, baking powder, nutmeg and cardamom. In a large bowl, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg, molasses and vanilla until thoroughly blended, then beat in the dry ingredients at low speed. Pat the gingerbread dough into 2 disks, wrap them in plastic and refrigerate until chilled, about 1 hour.
                                                                  • Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. On a lightly floured surface, roll out 1 disk of dough 1/8-inch thick. Using a 4-inch cookie cutter, stamp out cookies as close together as possible, then transfer them to the baking sheet. Repeat with the remaining disk of dough. Gather all the dough scraps, stacking them in a pile, and refrigerate.
                                                                  • Bake the cookies until slightly puffed and very lightly browned on the bottom, 12 to 13 minutes. Transfer to a rack and let cool completely. Reroll the scraps, then stamp out and bake the remaining cookies. Decorate the cookies with Royal Icing and let dry until set.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 124-inch cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Ambrosia is a famous Southern recipe found on Thanksgiving and Christmas tables far and wide. It is often a combination of canned fruits and miniature marshmallows smothered in a creamy dressing. It was one of my grandmother's signature salads, usually competing for a spot on the table with Waldorf Surprise or Maraschino Delight. But the funny thing is, Ambrosia can be a truly sensational salad when made with perfectly fresh ingredients.

                                                                  Ingredients
                                                                  • Yes No 4 lb citrus fruits
                                                                  • Yes No 1 apple
                                                                  • Yes No 1 banana
                                                                  • Yes No 1/2 grape
                                                                  • Yes No 1/2 cup organic, unsweetened coconut flakes
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 8 oz crème fraiche
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 3 tbsp powdered sugar
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  Cuisine:YesNosouthern

                                                                  The traditional patty melt gets a makeover with ground turkey, but substitute ground chicken or ground sirloin, if you prefer. Pair sandwiches with vegetable chips.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup vidalia onion
                                                                  • Yes No 1/4 cup part-skim ricotta cheese
                                                                  • Yes No 1 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb ground turkey breast
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 1 oz slice reduced fat swiss cheese
                                                                  • Yes No 4 slice light rye bread
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add onion to pan. Cook 5 minutes or until lightly browned; stir occasionally. Transfer onion to a bowl.
                                                                  • Preheat broiler.
                                                                  • Combine cheese and next 4 ingredients (through egg white). Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Return pan to medium heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes or until brown. Turn patties over; cook 1 minute. Top each patty with 1 cheese slice; cook 3 minutes or until cheese melts and patties are done.
                                                                  • Place bread slices in a single layer on a baking sheet; broil 2 minutes or until toasted. Spread 1 tablespoon mustard on each bread slice; top each serving with 1 patty. Divide onion mixture evenly among sandwiches.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This savory tomato cobbler recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian."

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 3 lb tomato
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup cornmeal
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish or a deep pie plate; set aside.
                                                                  • Place tomato wedges in a large bowl; sprinkle with cornstarch and season with salt and pepper. Toss gently to combine.
                                                                  • Place flour, cornmeal, baking powder, baking soda, and 1 teaspoon salt in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture looks like coarse breadcrumbs. Add egg and buttermilk, pulse a few more times until mixture comes together. If the mixture is too liquid, add more flour, a spoonful at a time. If mixture is too dry, add a few drops of buttermilk.
                                                                  • Gently toss tomato mixture again and spread it over the bottom of the prepared baking dish. Drop spoonfuls of the flour mixture on top, spreading evenly with a knife, leaving some gaps so that steam can escape. Transfer cobbler to oven and bake until golden and bubbling, 45 to 60 minutes. Let cool slightly before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 14 oz firm water packed tofu
                                                                  • Yes No 1 tbsp sriracha
                                                                  • Yes No 1 1/2 tbsp mirin
                                                                  • Yes No 1 tbsp black bean garlic sauce
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tsp chili oil
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 4 oz ground sirloin (beef)
                                                                  • Yes No 1 tbsp diced garlic
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 8 oz broccolini
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard towels. Cut tofu into 1-inch cubes.
                                                                  • Combine Sriracha and the next 3 ingredients. Combine broth and next 3 ingredients, stirring until smooth.
                                                                  • Heat canola oil in a large skillet over medium-high heat. Add beef; stir-fry 3 minutes. Add garlic and ginger; stir-fry 30 seconds. Add Sriracha mixture; cook 1 minute, stirring occasionally. Add broth mixture; bring to a boil. Cook 1 minute. Stir in tofu. Serve with rice and Broccolini; sprinkle with cilantro.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 4servings (serving size: 1/2 cup rice, 3/4 cup tofu mixture, and 2 ounces broccolini)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Mix together diced plums, crystallized ginger, and vanilla ice cream for a frozen dessert that is packed with unique flavors.

                                                                  Ingredients
                                                                  • Yes No 4 cup vanilla low fat ice cream
                                                                  • Yes No 1 cup diced plum
                                                                  • Yes No 1 tbsp diced crystallized ginger
                                                                  • Yes No 6 gingersnap cookie
                                                                  • Combine first 3 ingredients in a freezer-safe container. Cover, and freeze until firm. Spoon ice cream into 6 small bowls, and crumble 1 gingersnap over each serving.
                                                                  Yields: 6servings (serving size: 2/3 cup ice cream and 1 gingersnap).
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Traditionally a northern Vietnamese breakfast specialty, pho bo is now eaten through-out the country at any time of day. Charring the meat, ginger, and shallots gives the broth its complexity. Beef oxtail, although bony and tough, is very flavorful, so it's good for making broth. Partially freeze eye-of-round roast to make it easier to slice. You can also use regular sweet basil in place of Thai basil.

                                                                  Ingredients
                                                                  • Yes No 3 lb beef oxtail
                                                                  • Yes No 3/4 cup thinly sliced ginger
                                                                  • Yes No 2/3 cup coarsely chopped shallot
                                                                  • Yes No 5 qt water
                                                                  • Yes No 4 cup coarsely chopped daikon radish
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp thai fish sauce
                                                                  • Yes No 1 tsp white peppercorn
                                                                  • Yes No 5 whole cloves, whole
                                                                  • Yes No 2 star anise
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 12 oz wide rice noodles
                                                                  • Yes No 2 cup bean sprout
                                                                  • Yes No 12 oz eye of round roast
                                                                  • Yes No 2 cup cilantro
                                                                  • Yes No 1 cup thai basil
                                                                  • Yes No 4 red thai chiles
                                                                  • Yes No 8 lime
                                                                  • Yes No 1 tbsp hoisin sauce
                                                                  • To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; sauté 8 minutes or until ginger and shallots are slightly charred. Add water and next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 4 hours. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan, and bring to a boil. Reduce heat to medium, and cook until reduced to 10 cups (about 30 minutes). Skim fat from surface; discard fat. Keep warm.
                                                                  • To prepare remaining ingredients, add sliced onion to broth. Place noodles in a large bowl, and cover with boiling water. Let stand 20 minutes. Drain. Place 1/3 cup bean sprouts in each of 6 soup bowls. Top each serving with 1 1/3 cup noodles and 2 ounces eye-of-round. Carefully ladle 1 2/3 cups boiling broth over each serving (boiling broth will cook the meat). Serve with cilantro, basil, chiles, limes, and hoisin, if desired.
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Traditional Indian rice pudding inspired this simple, rich dessert. Prep and Cook Time: about 30 minutes, plus 2 hours to cool and chill. Notes: Aromatic rose water is available in specialty food stores.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup basmati rice
                                                                  • Yes No 4 cardamom pods
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 8 oz mascarpone cheese
                                                                  • Yes No 1/4 tsp rose water
                                                                  • Yes No pistachio
                                                                  • In a 2- to 3-quart pan over high heat, bring rice, cardamom, salt, and 1 1/2 cups water to a boil. Lower heat to maintain a simmer, cover, and cook until water is absorbed and rice is tender, 20 to 25 minutes. Fluff with a fork, cover, and let cool to room temperature. Discard cardamom pods.
                                                                  • In a bowl, combine cream, sugar, mascarpone, and rose water (if using). Whip mixture with an electric mixer at medium speed, until thickened.
                                                                  • Stir in rice. Spoon into eight bowls or dessert glasses. Cover and chill until cold, at least 1 hour. Just before serving, sprinkle with chopped pistachios.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop

                                                                  Relax over a pitcher of Bloody Marys with this easy recipe for the classic cocktail.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup vodka
                                                                  • Yes No 2 1/2 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 46 oz tomato juice
                                                                  • Yes No 1 tsp prepared horseradish
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No garnishes, celery stalks, jalapeños, lime, seafood seasoning
                                                                  • Combine ingredients in a pitcher; stir. Serve over ice. Garnish, if desired.
                                                                  Yields: 7cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Lithuanian Easter bread or velykos pyragas is made with a sweet yeast dough and white raisins. The Easter meal is begun with hard-cooked colored eggs that have been decorated with the scratch or wax-resist method. It is a tradition for one person to hold an egg while the other person strikes it with his egg. The egg that doesn't crack is left uneaten. After a big feast, visiting with relatives and friends begins and, for children, a chance to receive Easter eggs from their godparents and neighbors. See Easter Breads Across Eastern Europe. Here is a larger photo of Lithuanian Easter Bread.

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 1/2 tbsp water
                                                                  • Cool scalded milk to 110 degrees. Place in a large bowl or stand mixer. Add yeast, 1/4 cup sugar and 3 cups flour. Mix well. Cover and let rise until light and bubbly. Add eggs, 1/2 cup sugar, salt, raisins and butter to yeast mixture, mixing well. Add remaining 3 1/2 cups flour and knead until a smooth dough forms. Turn out into a greased bowl. Cover with greased plastic wrap and let rise until doubled. Punch down dough. Shape into 2 loaves and place in large loaf pans. Cover with greased plastic wrap and let rise until doubled. Heat oven to 350 degrees. Brush with 1 egg yolk mixed with 1 1/2 tablespoons water. Bake 50 minutes or until an instant-read thermometer registers 190 degrees. Turn out onto wire rack to cool completely.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 2(9x5-inch) loaves
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 4 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  Combining our Real Deal Hot Chocolate with almond-flavored liqueur makes for an ultrarich drink with a nice nutty back note. What to buy: The most commonplace brand of amaretto liqueur is Disaronno. It can be found in supermarkets and liquor stores. Or you can make your own. For this recipe, use high-end chocolate, such as El Rey 41 percent milk chocolate. This recipe was featured as part of our Hot Boozy Drinks photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 5 oz milk chocolate
                                                                  • Yes No 3 tbsp amaretto
                                                                  • Combine milk and cream in a small saucepan over medium heat and cook until simmering, about 4 minutes.
                                                                  • Add chocolate and whisk until completely melted and well incorporated, about 2 minutes. Remove from heat, whisk in amaretto, and serve immediately.
                                                                  Yields: 2drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 3 tbsp raspberry vinegar
                                                                  • Yes No 6 6 oz cup baby arugula
                                                                  • Yes No 2 belgian endive
                                                                  • Yes No 1/2 small radicchio
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp rosemary
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 3 tbsp apricot jam
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No one 8 oz fresh goat cheese
                                                                  • Preheat the oven to 350°. Spread the almonds in a pie plate and toast for 10 minutes, until golden. Let cool, then coarsely chop.
                                                                  • In a bowl, mix the shallot and vinegar; let stand for 10 minutes. In a large bowl, toss the arugula, endives, radicchio and almonds. In a skillet, heat the oil, rosemary and thyme over moderate heat for 2 minutes, until they sizzle. Stir in the jam and cook until melted, 30 seconds. Add the shallot and vinegar and cook over low heat until warmed, 30 seconds. Season with salt and pepper. Pour the dressing over the greens and toss. Mound the salad on plates, arrange 2 rounds of goat cheese on each plate and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes