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                                                                  Refrigerated breadstick dough keeps preparation time to a minimum.

                                                                  Ingredients
                                                                  • Yes No 1/4 1 oz cup finely shredded monterey jack cheese
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 11 oz refrigerated breadstick dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Combine cheese and cumin. Cut dough along perforations to form 12 breadsticks; sprinkle cheese mixture over dough, gently pressing into the dough. Twist each breadstick, and place on a baking sheet coated with cooking spray.
                                                                  • Bake at 375° for 13 minutes or until lightly browned.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 1 breadstick)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  Fried calamari goes to Vietnam, where seafood (and meats) are often paired with lots and lots of fresh herbs. Here, the intense, fresh flavor of mint, basil, dill, parsley, and cilantro make a clean-tasting counterpoint to the rich, lightly crunchy calamari. Prep and Cook Time: 1 1/2 hours. Notes: Fish sauce and rice flour can be found in the Asian food aisle of most supermarkets. Calamari most often comes frozen, cleaned, and separated into tubes (mantles) and tentacles. If you find it fresh, ask your fishmonger to clean it (it's tedious to do yourself).

                                                                  Ingredients
                                                                  • Yes No 3/4 cup lime juice
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup thai fish sauce
                                                                  • Yes No 1 red and green jalapeño chiles
                                                                  • Yes No 2 loosely packed cup fresh mint, basil, dill, flat parsley, and cilantro leaves
                                                                  • Yes No 1/2 cup chopped red onion
                                                                  • Yes No 1/2 cup sliced celery
                                                                  • Yes No 1 cup salted cashews
                                                                  • Yes No 4 cup vegetable oil
                                                                  • Yes No 1 lb squid
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup rice four
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • In a small bowl, combine lime juice, sugar, fish sauce, and chiles. Set dressing aside.
                                                                  • In a large serving bowl, combine mint, basil, dill, parsley, cilantro, onion, celery, and cashews. Set aside.
                                                                  • In a 4-qt. pot about 10 in. in diameter, heat vegetable oil until it registers 360° on a candy thermometer.
                                                                  • While oil is heating, slice calamari tubes in half lengthwise with a sharp knife. Lay each half flat, inside up, and gently score across the half 3 or 4 times with the point of a knife. Turn the half 90° and score 3 or 4 times across the first score marks to make a grid pattern (think tic-tac-toe). Halve and score the remaining tubes the same way. Put in a small bowl with tentacles. Set aside.
                                                                  • In another small bowl, combine all-purpose flour, rice flour, 1 tsp. salt, and the cayenne. Drop the calamari pieces into the flour mixture, turning to coat well.
                                                                  • Working in 3 batches, fry squid 4 to 5 minutes per batch, or until pieces are curled and light brown. Using a slotted spoon, transfer fried calamari to a large plate lined with several folded paper towels and sprinkle lightly with salt to taste. Allow oil temperature to return to 360° between batches.
                                                                  • Add the warm calamari to the herb-cashew mixture and pour half of the dressing over it. Toss gently just until coated. Serve salad immediately, with remaining dressing on the side.
                                                                  • Note: Nutritional analysis is per 1 1/2-cup serving.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 8first-course servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a one-dish meal. Make the beef stew the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave or a slow cooker set on HIGH the next day. To save prep time, use bottled peeled fresh garlic.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 16 garlic clove
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 3 lb boneless chuck roast
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 1/2 cup chopped carrot
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 cup reduced sodium beef broth
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 2 1/2 lb baking potato
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No parsley
                                                                  • Yes No 2 8 oz baguette
                                                                  • Preheat oven to 300°.
                                                                  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute or until garlic just begins to brown. Remove garlic from pan with a slotted spoon; place in a large bowl. Coat pan with cooking spray. Add onion; sauté 3 minutes or until tender. Add onion to garlic. Coat pan with cooking spray. Add half of beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture. Coat pan with cooking spray. Add remaining beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture.
                                                                  • Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add beef mixture. Stir in carrot, rosemary, salt, pepper, and bay leaves. Add 1 cup water, broth, and tomatoes; stir to combine. Bring to a boil; cook 1 minute. Remove from heat; cover and bake at 300° for 1 1/2 hours. Remove from oven; uncover and stir in potatoes. Combine remaining 1/4 cup water and flour; stir with a whisk until smooth. Stir flour mixture into stew. Cover and bake an additional 1 1/2 hours or until beef is tender. Discard bay leaves. Sprinkle with parsley, if desired. Serve with bread.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12servings (serving size: about 1 cup stew and 1 portion bread)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Second only to turkey, a glazed ham is an iconic holiday centerpiece. This easy recipe yields a crunchy, sweet crust and juicy interior, so all you need to worry about is getting a good-quality ham. What to buy: You can order a smoked, bone-in ham from your butcher or at the butcher counter of high-end grocery stores. There aren’t many ingredients here, so be sure to buy a good ham for the best results. Game plan: Leaving just enough fat on the ham is important for the perfect crunchy crust-to-juicy meat ratio—too much fat and your caramelized crust becomes a flabby mess; too little and your ham has dry spots. So take care when trimming. This recipe was featured as part of our Festivus menu.

                                                                  Ingredients
                                                                  • Yes No 1 10 lb smoked, bone in ham
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1/4 cup whole grain mustard
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Heat the oven to 350°F and arrange a rack in the lower third.
                                                                  • Trim any excess fat from the ham, leaving about a 1/4-inch layer all over. Set the ham aside to rest at room temperature for 30 minutes.
                                                                  • Line a baking sheet with several sheets of aluminum foil (it will make cleanup a lot easier). Place the ham, cut side down, on the baking sheet and cover with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
                                                                  • Meanwhile, combine remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter melts and brown sugar is completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
                                                                  • When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper, and, using a sharp knife, score the fat in a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep).
                                                                  • Brush the ham with 1/4 of the glaze (about a generous 1/3 cup), return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another 1/4 of the glaze, and repeat every 15 minutes until all of the glaze has been used and a golden-brown crust has formed, about 55 to 60 minutes total. Let the ham rest 20 to 30 minutes before slicing.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond

                                                                  Prep: 20 min., Bake: 10 min., Cool: 10 min., Cook: 15 min.

                                                                  Ingredients
                                                                  • Yes No 1 cup uncooked regular oats
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No toppings, butter, maple syrup
                                                                  • Preheat oven to 350°. Bake oats in a single layer in a shallow pan 10 minutes or until lightly toasted, stirring after 5 minutes. Let cool on a wire rack 10 minutes. Process oats in a blender or food processor 30 seconds or until finely ground.
                                                                  • Sift together flour, baking powder, and salt in a large bowl; stir in ground oats.
                                                                  • Beat egg whites at high speed with an electric mixer until soft peaks form.
                                                                  • Whisk together egg yolks, milk, butter, and honey in a medium bowl; gently stir into oat mixture. Gently fold in egg whites just until blended.
                                                                  • Cook batter in a preheated, oiled waffle iron until golden. Serve each waffle with 1 tsp. butter and 1 Tbsp. maple syrup, if desired.
                                                                  • Note: Nutritional analysis totals include 1 tsp. butter and 1 Tbsp. maple syrup.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 8waffles (serving size: 1 waffle)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  With a flavor that’s somewhere between Asian and Caribbean, these skewers are hard to label but easy to make and tasty enough that they’ll be a hit with the whole family. Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill. There’s just a touch of heat in the glaze from cayenne pepper. If you’re up for it, you can add a little extra. This recipe was featured as part of our Tailgating Recipes photo gallery. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 5 cup pineapple
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/2 cup white wine vinegar
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 36 extra large, 2 lb shrimp
                                                                  • Yes No vegetable oil
                                                                  • Yes No 12 10 inch metal
                                                                  • Combine 2 cups of the pineapple, the sugar, vinegar, soy sauce, and garlic in a blender and blend on high until smooth, about 30 seconds. Pour into a medium saucepan and bring to a boil over medium heat.
                                                                  • Skim off any foam and reduce heat to low. Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup, about 30 minutes. Stir in cayenne and set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot.
                                                                  • Skewer 1 shrimp, making sure to pass the skewer through the thick portion and the tail portion, then skewer 1 piece of the remaining pineapple. Repeat, alternating between the two and leaving no space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush the skewers on one side with the glaze.
                                                                  • Rub the grill with a towel dipped in vegetable oil, place the skewers on the grill glaze side down, and brush the other side of the skewers with more glaze. Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm, about 15 to 20 minutes. Remove from the grill and serve immediately.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  This recipe can be applied to any size of flat fish. Out of all the soles, lemon sole is the most widely available and generally good value for money. This method of cooking is really quick and easy and I would recommend serving the whole tray at the table with a big bowl of new potatoes, a mixed salad and some crisp white wine.

                                                                  Ingredients
                                                                  • Yes No lemon soles
                                                                  • Yes No 2 handfuls of red and yellow cherry tomatoes
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No basil
                                                                  • Yes No a of spring onions
                                                                  • Yes No 1 tbsp 1 tablespoon balsamic vinegar
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 lemons
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a of black olives
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • This recipe can be applied to any size of flat fish. Out of all the soles, lemon sole is the most widely available and generally good value for money. This method of cooking is really quick and easy and I would recommend serving the whole tray at the table with a big bowl of new potatoes, a mixed salad and some crisp white wine.This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out. Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, •then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail. Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!• from Jamie's Dinners
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread

                                                                  These classic baked beans are a barbecue side-dish staple. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No 10 slice bacon
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 cup barbecue sauce
                                                                  • Yes No cup dark brown sugar
                                                                  • Yes No 1 cup beef stock
                                                                  • Yes No 1 cup pulled pork
                                                                  • Yes No ¼ cup molasses
                                                                  • Yes No 1 tbsp mustard powder
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 8539, tsp, ground cloves
                                                                  • Yes No 4 15 oz cans navy beans
                                                                  • Yes No 1 16 oz peeled tomatoes
                                                                  • Yes No black pepper
                                                                  • Heat oven to 325°. Heat bacon in an 8-qt. Dutch oven over medium-high heat, and cook, stirring, until its fat renders, about 6 minutes. Add onion, and cook, stirring, until soft, about 5 minutes. Add sauce, sugar, stock, meat, molasses, mustard, salt, cloves, beans, tomatoes, and pepper; bring to a boil. Cover pot and place in oven; bake until thick and fragrant, about 2 hours. Cool 10 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  The creamy but low-fat dressing works as both a marinade for the chicken and for drizzling onto the salad. You'll need 8 skewers (10 in.) for this recipe.

                                                                  Ingredients
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 3 2 lb large peach
                                                                  • Yes No 10 oz baby arugula
                                                                  • Yes No 1/4 cup thinly sliced red onion
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Make dressing: Whisk ingredients together in a small bowl.
                                                                  • Marinate chicken: Put meat and 1/2 cup dressing in a medium bowl; let sit 30 minutes at room temperature. If using bamboo skewers, soak in water 30 minutes. Add enough water (2 to 4 tbsp.) to the rest of the dressing to thin slightly, then chill. Prepare a grill for medium heat (350° to 450°).
                                                                  • Assemble kebabs: Thread 1 peach wedge and 2 chicken chunks onto a skewer. Repeat, then add a final peach wedge. Thread remaining skewers the same way.
                                                                  • Cook meat: Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, covered, until browned and chicken is cooked through, about 12 minutes, turning once with a spatula.
                                                                  • Make salad: Arrange arugula on plates and sprinkle with onion and parsley. Lay a kebab next to each salad and serve with remaining dressing.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Bark Bars
                                                                   1 h 15 m

                                                                  Who can resist velvety bittersweet, milk, or white chocolate topped with nuts, candy, or dried fruit? Try one of our bark variations below or experiment with your own favorite flavors. Movie Theater Bark Cherry and Orange Peel Bark S'mores Bark Peppermint Bark Lime and Macadamia Nut Bark Pistachio, Dried Cranberry, and Toasted-Coconut Bark

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No white chocolate, according to variation
                                                                  • Yes No toppings, according to variation
                                                                  • Coat 6 small loaf pans (2 1/2 by 5 inches) with cooking spray, and line with parchment, leaving an overhang on long sides.
                                                                  • Melt chocolate in a double boiler
                                                                  • or a heatproof bowl set
                                                                  • over a pan of simmering water,
                                                                  • stirring. Divide among pans (3 tablespoons each) and spread in an even layer.
                                                                  • Immediately sprinkle toppings over chocolate, dividing evenly among pans. Refrigerate
                                                                  • until firm, about 1 hour. Peel off parchment, and break
                                                                  • bark into pieces.
                                                                  Yields: 62 1/2-by-5-inch bars
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/2 cup popcorn kernels
                                                                  • Yes No 1 cup roasted, salted pepitas
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Preheat oven to 250ºF. Mist 2 large, rimmed baking sheets with cooking spray.
                                                                  • In a large, heavy-bottomed pot, warm oil over medium heat. Add 3 popcorn kernels and cover until they pop. Add remaining kernels, cover and shake pan continuously over burner until popcorn is completely popped, 2 to 4 minutes. Transfer popcorn to a large bowl, discarding any unpopped kernels. Toss pepitas into bowl with popcorn.
                                                                  • In a medium pot over medium heat, combine butter, sugar and corn syrup. Cook, stirring occasionally, until sugar has dissolved. Increase heat to medium-high and cook, stirring, until mixture turns golden brown, about 5 minutes. Remove from heat and quickly stir in salt and cayenne with a wooden spoon. Pour over popcorn mixture and toss to coat evenly.
                                                                  • Divide popcorn mixture between baking sheets. Bake for 30 to 35 minutes, stirring occasionally. Let cool on baking sheets on a wire rack until cool enough to break into small chunks.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat

                                                                  Fritters are a fitting ending to an all-fried-food menu, or to any meal for that matter. Making the most of winter’s citrus selection, this recipe combines orange juice, blood oranges, and honey, giving these yeasty, light bites a sweet, acidic nip. Special equipment: You’ll need a deep-frying/candy thermometer, a pair of tongs, and a bamboo skimmer. Game plan: If you want supercrisp fritters, keep the honey and blood orange pieces in separate bowls for your guests to dip and garnish as they please. This recipe is pareve. This dish was featured as part of our Hanukkah Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tsp active dry yeast
                                                                  • Yes No 5 tsp honey
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp orange flower water
                                                                  • Yes No olive and canola oil
                                                                  • Yes No powdered sugar
                                                                  • Yes No 2 blood orange
                                                                  • Combine yeast and 1 teaspoon of the honey with warm water in a small bowl. Let sit until mixture starts to bubble, about 5 minutes. Meanwhile, in a large bowl, stir together flour, orange zest, and salt until combined.
                                                                  • In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on high until they are glossy and stiff, about 3 minutes; set aside.
                                                                  • Make a well in the center of the flour mixture and add yeast mixture, olive oil, and orange flower water. Gently stir ingredients together until just incorporated.
                                                                  • Carefully fold in whipped egg whites until just incorporated (be careful not to overmix—the batter will be slightly lumpy). Cover the bowl with a cloth and leave in a warm spot until contents look very frothy and have doubled in volume, about an hour.
                                                                  • Fill a large heavy-bottomed pot fitted with a deep-frying thermometer with 3 inches of oil (1/2 olive, 1/2 canola) and heat to 360°F over medium heat. Line a baking sheet with paper towels and set aside. Working in batches, drop rounded tablespoons of dough into hot oil. (Don’t worry about making perfect spheres—crunchy little tails trailing off the fritters are part of the fun.)
                                                                  • Fry until honey-gold, turning as needed with tongs, about 3 to 4 minutes. Remove to the paper towel-lined baking sheet. Periodically skim any stray bits of dough out of oil. Repeat until all dough has been fried.
                                                                  • Dust fritters generously with powdered sugar and assemble on a serving plate. Drizzle with remaining honey, scatter blood orange segments on top, and serve.
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 8 oz dried linguine
                                                                  • Yes No 1 cup vegetable broth
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Yes No sautéed mushrooms
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No parmesan cheese
                                                                  • In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine, stir, and cook until barely tender to bite, 7 to 9 minutes. Drain.
                                                                  • Add broth and whipping cream to sautéed mushrooms in pan over high heat; stir until mixture is boiling. Add drained pasta and stir until hot. Pour onto a platter or dinner plates. Garnish pasta with parsley, and add salt, pepper, and shredded parmesan cheese to taste.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour

                                                                  A simple summer fruit dessert made right on the grill.

                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 4 ripe plums, and pitted
                                                                  • Yes No 1/2 cup crumbled cookie
                                                                  • Yes No vanilla ice cream
                                                                  • Heat a grill to medium. Clean and lightly oil hot grill. Grill plums, cut side up, until charred, 2 minutes. Flip and cook until fruit is soft, about 5 minutes. Transfer plums to a platter, sprinkle with cookies, and serve with ice cream.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This carrot cake is extremely rich and moist, thanks to the coconut and pineapple in the batter. I used a wonderful carrot cake recipe from Diana Rattray, About.com's guide to Southern food, and added some dulce de leche to the batter. The cream cheese icing has a subtle coconut flavor that is delicious. To serve carrot cake as individual "petit fours" - bake the cake in a 9x13 pan, and cut it into squares before icing. Top each little cake with a marzipan carrot, if you're feeling crafty.

                                                                  Ingredients
                                                                  • Yes No diana rattray's carrot cake batter
                                                                  • Yes No 1/4 cup dulce de leche
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/4 cup cream of coconut
                                                                  • Yes No 4 cup powdered sugar
                                                                  • Yes No 2 tsp coconut flavoring
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No homemade marzipan
                                                                  • Preheat oven to 350 Prepare carrot cake batter according to recipe. Stir dulce de leche into the batter. Line a 9 x 13 inch pan with wax paper. Pour batter into the pan. Bake cake until a wooden toothpick inserted in the middle comes out clean, about 30-40 minutes. Cool cake completely, then chill cake if possible for easier slicing. Prepare Frosting: In a standing mixer, ream butter and cream cheese together until fluffy. Add cream of coconut and mix well. Add coconut flavoring, salt and vanilla. Sift powdered sugar and add gradually to butter/cream cheese mixture, until frosting is has desired consistency. If frosting is too stiff, add a little more cream of coconut. If it is too thin, add a little more powdered sugar. Cut carrot cake into 20 small rectangles. Place the rectangles on a mesh cooling rack. Soften the frosting by placing it in the microwave very briefly, about 15 seconds, until it is almost pourable. Spoon icing over the cake squares, letting it drip down the sides. Once icing is set, place cakes inside of paper liners for cupcakes. Prepare 20 marzipan carrots and top each cake with one. Keep cakes refrigerated until ready to serve.
                                                                  Cuisine:YesNosouthern
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1/2 cup organic mayonnaise
                                                                  • Yes No 2 organic garlic clove
                                                                  • Yes No 1 tbsp organic lemon juice
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No salt
                                                                  • In a bowl, whisk the mayonnaise, garlic, lemon juice and mustard; season with salt.
                                                                  Yields: ½cup
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Time: 35 minutes. Use any kind of mushroom you like in this delicate yet earthy little soup. The key is to use at least four types.

                                                                  Ingredients
                                                                  • Yes No 1 lb assorted mushrooms
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup chopped shallot
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1 cup dry sherry
                                                                  • Yes No 4 cup vegetable broth
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 thyme
                                                                  • Lightly rinse and drain mushrooms. Discard shiitake stems. Slice mushrooms into bite-size pieces.
                                                                  • In a large saucepan over medium-high heat, melt butter. Stir in shallots and cook until lightly browned, about 4 minutes. Add mushrooms and thyme. Cook, stirring often, until mushrooms are lightly browned, 8 to 10 minutes. Add sherry and broth; cook, stirring, until soup boils. Cover and simmer to blend flavors, 2 to 3 minutes. Season with salt and pepper.
                                                                  • Divide soup among 4 serving bowls and top each with a few fresh thyme sprigs or parsley leaves.
                                                                  • *If using shiitakes, discard stems.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4(serving size: 1 1/2 cups)
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  This is one of my favorite recipes for skillet cornbread, Southern-style. It's a must with a New Year's Day dinner, and it's a tradition for many with chili, pinto beans, soups, greens, and other delicious Southern meals.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 1/2 cup white cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup low-fat milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp butter
                                                                  • Preheat oven to 400°.Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven. In a mixing bowl, combine the meal, flour, salt, baking powder and soda. In another bowl, whisk buttermilk and milk with eggs and melted butter. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist. Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter into the skillet then return to oven. Reduce heat to 350°. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned. Cut into squares or wedges. More Cornbread and Corn Muffins Recipes Sausage Cornbread Cornbread with Bacon and Cheese Polka Dot Corn Muffins Cheese Corn Muffins Corn Muffins Creole Corn Muffins Mexican Cornbread III Cornmeal Mush Buttermilk Cornbread Mexican Cornbread II Corn Lightbread Skillet Cornbread Jalapeno Cornbread Mexican Cornbread Corn Custard with Jalapeno Peppers Crockpot Scalloped Corn with Jalapeno Peppers Cornbread Casserole with Ground Beef More Cornbread Recipes Bread Recipes Bread Machine Recipes Quick Bread Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    slow cook

                                                                  The arrival at the coast was occasion for wonderment of many kinds -- the joy of diving into bracingly cool water, and also of enjoying boned stuffed rabbit afterwords. This is my mother-in-law's recipe, which will also work well with boned chicken (pictured here), and (we think) with turkey breast. In summer it's excellent served cool, whereas it's nice hot when it's cold outside. To serve 4-6, you'll need:

                                                                  Ingredients
                                                                  • Yes No 1 2 1/2 lb rabbit
                                                                  • Yes No 1/2 cup vinegar
                                                                  • Yes No 8 inch the leaves of an 8 inch of rosemary
                                                                  • Yes No a lb ham
                                                                  • Yes No a carrot
                                                                  • Yes No 8 pitted black olive
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No water
                                                                  • Yes No a lemon
                                                                  • Yes No
                                                                  • Yes No 3/4 1/4 lb, 300 gram lb ham not 1/4 pound
                                                                  • Yes No 1 450 gram lb ground beef
                                                                  • Yes No 1/4 100 gram lb mortadella di bologna
                                                                  • Yes No 1/4 cup pistachio
                                                                  • Soak the rabbit for several hours in a couple of quarts of water acidulated with the vinegar (if you're using boned chicken (see how to bone a chicken if need be) this step is not necessary). Pat the rabbit dry, flatten it out, and season it with salt, pepper, and the rosemary leaves. Lay the ham over the meat, sprinkle it with the olives, place the carrot along one edge, and roll the meat up around the carrot. Tie it with butcher's twine, season it with salt and pepper, and brown it on all sides in the olive oil. Add enough boiling water to come half way up the meat and simmer, uncovered, turning occasionally. When the water has evaporated almost entirely turn it this way and that to brown it on all sides. Then sprinkle it with the lemon juice or wine and transfer it to a serving dish. Whisk the drippings left in the bottom of the pan, slice the meat, and pour the drippings over the slices. Serve with a zesty red wine, for example a Bardolino or a Chianti d'annata, or a fruity white wine, for example a Vernaccia di San Gimignano or a Fiano.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Summer puddings are popular throughout Eastern Europe. They make good use of stale bread and summer's bounty of fruit. This no-bake dessert is perfect for the dog days of summer. View this larger image. Makes 6 servings

                                                                  Ingredients
                                                                  • Yes No 2 lb mixed berries
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tsp vanilla paste
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 12 slice brioche bread
                                                                  • Pit and halve cherries, quarter strawberries and leave small berries whole, all in separate piles. In a large saucepan, add cherries, water, vanilla paste and sugar. Let juices exude over low heat, stirring until sugar dissolves. Then add strawberries and simmer a few minutes. Add blueberries and blackberries, if using, simmer a few minutes and add the raspberries at the last. Drain berries in a colander with a bowl underneath to catch the poaching liquid. Cut a circle of hoska bread to fit the bottom of the mold and cut all but 2 slices bread in half. Dip the round in the poaching liquid and place in the bottom of the mold. Dip the bread halves in the liquid and line the sides of the mold. Pour fruit into lined mold and top with remaining 2 slices bread that have been dipped in poaching liquid. Cover with plastic wrap and weight down with something heavy. Refrigerate for at least 6 hours along with remaining poaching liquid. When ready to serve, remove plastic wrap and invert onto serving platter. Remove mold. Portion into individual serving bowls or plates and garnish with reserved poaching liquid, whipped cream and sprig of mint, if desired.
                                                                  Cuisine:YesNoeastern
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No kosher salt
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz silver tequila
                                                                  • Yes No 1 tbsp tamarind concentrate
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 2 lime wheels
                                                                  • Moisten the outer rim of a pint glass or large highball glass with the lime wedge and coat lightly with salt. Fill the glass and a cocktail shaker with ice. Add the tequila, triple sec, tamarind concentrate and lime juice to the shaker and shake well. Strain into the pint glass and garnish with the lime wheels.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice

                                                                  This recipe goes with Side Salad

                                                                  Ingredients
                                                                  • Yes No 1/2 cup shredded extra sharp cheddar
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • In a small bowl, toss together the cheddar and Parmesan. Sprinkle the cheese mixture into a large, heavy nonstick skillet. Cook over medium-high heat 2 to 3 minutes or until the cheeses are melted and bubbly. Tip skillet to allow excess oil to collect in one place. Remove excess oil with a spoon. Carefully lift the large crouton from the pan with a spatula and drain on paper towels. Cool and crumble.
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 4 oz, 1 1/2 inch thick beef tenderloin steak
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1/3 cup minced shallot
                                                                  • Yes No 1/2 cup cognac
                                                                  • Yes No 1/2 cup fat free beef broth
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; sauté 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.
                                                                  Yields: 4servings (serving size: 1 steak and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  These spicy pickled carrots are not exactly a side dish, they are very strongly flavored so they are usually eaten in small amounts along with the main dish. Spicy pickled carrots add a wonderful zing of flavor to any meal.

                                                                  Ingredients
                                                                  • Yes No 2 large lb carrot
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 1 1/2 cup vinegar
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 10 bay leaves
                                                                  • Yes No 8 black peppercorn
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 6 oz pickled jalapeño pepper
                                                                  • Heat oil in a large saucepan and saute the garlic. Add in carrots and saute for 2-3 minutes. Carefully add in vinegar, peppercorns, salt, and and bay leaves. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 mintues. Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Store the carrots in the liquid and use a slotted spoon to serve them. You may leave the bay leaves in the liquid to add to the flavor, but do not eat them. Always remove the bay leaves before you eat the carrots.
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing, but with less calories and fat.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 14 oz artichoke hearts
                                                                  • Yes No 1 8 oz less fat cream cheese
                                                                  • Yes No 1 8 oz fat free cream cheese
                                                                  • Yes No 1/2 10 oz frozen chopped spinach
                                                                  • Yes No 1 13.5 oz, 16 cup tortilla chips
                                                                  • Preheat oven to 350°.
                                                                  • Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.
                                                                  Yields: 5 ½cups (serving size: 1/4 cup dip and about 6 chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • 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 sauce is delicious over pancakes and waffles. This recipe goes with Berry Bread Pudding

                                                                  Ingredients
                                                                  • Yes No 1 12 oz frozen unsweetened raspberries
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Reserve 1 cup raspberries. Process remaining berries, sugar, and orange juice in a food processor until smooth. Pour raspberry mixture through a fine wire-mesh strainer into a bowl; discard pulp and seeds. Stir in 1 cup reserved raspberries. Cover and chill 30 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2/3cups (serving size: 1 tbsp.)
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 orange
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 1/2 cup ricotta cheese
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp finely grated lemon zest
                                                                  • Yes No 1/2 from 1/2 vanilla bean
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup fine white cornmeal
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup ricotta cheese
                                                                  • Yes No vegetable oil
                                                                  • Yes No almond slices
                                                                  • PREPARE THE SYRUP: Peel the zest from the orange in long strips and julienne. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. In the saucepan, simmer the orange juice, sugar, water and blanched zest until syrupy, about 10 minutes. Let cool.
                                                                  • PREPARE THE RICOTTA TOPPING: In a bowl, mix together all of the ingredients.
                                                                  • PREPARE THE PANCAKES: In a large bowl, whisk the flour, cornmeal, sugar, salt, baking powder and soda. In another large bowl, whisk the buttermilk, egg yolks and ricotta. Fold the wet ingredients into the dry ingredients. In a large, clean stainless steel bowl, beat the egg whites until stiff but not dry; fold them into the batter.
                                                                  • In a large cast-iron skillet, heat a thin film of vegetable oil. Drop in 1/4-cup dollops of batter and cook over moderately high heat, 2 minutes per side, until golden and fluffy. Serve about 3 pancakes per person. Pass the orange syrup, ricotta topping and toasted almonds at the table.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Soaking the shredded potatoes in cold water keeps them from turning gray before cooking. It also rinses off some of the starch. Drain and pat them dry, so they won't stick to the cast-iron skillet.

                                                                  Ingredients
                                                                  • Yes No 3 8 oz, 3 cup baking potato
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.
                                                                  • Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.
                                                                  • Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining 1/4 tsp. salt.
                                                                  • Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately.
                                                                  • *3 cups firmly packed frozen shredded potatoes may be substituted, omitting Step 1.
                                                                  • Veggie Confetti Frittata: Prepare recipe as directed through Step 2, sautéing 1/2 (8-oz.) package sliced fresh mushrooms with bell peppers and onion. Remove from heat, and stir in 1/4 cup sliced ripe black olives, drained, and 1/4 cup thinly sliced sun-dried tomatoes in oil, drained. Whisk together eggs, pepper, and remaining 1/4 tsp. salt; whisk in 1/2 cup (2 oz.) shredded Swiss cheese. Pour egg mixture over potato mixture in skillet. Bake at 350° for 9 to 10 minutes or until set. Cut into wedges, and serve immediately. Makes 6 servings. Prep: 20 min., Stand: 5 min., Cook: 16 min., Bake: 10 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Meringue powder replaces egg whites in some recipes, especially those that aren't cooked. It's available at wilton.com or well-stocked cooking stores. If you would like to tint the icing, add gel-paste food coloring. Use these flowers to decorate our Coconut-Almond Egg-Shaped Cake.

                                                                  Ingredients
                                                                  • Yes No 2 tsp meringue powder
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp water
                                                                  • Whisk together meringue powder, sugar, and 1 teaspoon water in a small bowl until smooth. (The icing must be very thick for the details on the flowers to show. If icing is loose, add more sugar.) Transfer to a pastry bag fitted with a small petal tip.
                                                                  • Cut twenty-four 2-inch squares of wax paper. Working with one at a time, hold the piping bag at a 45-degree angle to the paper with the tip's wide end pointed away and slightly to the left. Move the tip 1/8 inch forward and back again while pivoting to the right to create a ruffled petal. Make four or five petals per flower, overlapping each petal slightly and rotating the paper as you pipe. Switch to a small plain round tip; pipe a dot in the center of each bloom. Let flowers dry overnight. Carefully remove flowers from paper with an offset spatula.
                                                                  Yields: 24
                                                                  Yes No
                                                                  By:
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Caramelize an onion on the grill and pile the slices atop steak for a slightly sweeter take on a summertime favorite.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 large red onion
                                                                  • Heat grill to high. Rub both sides of steak with oil, and season generously with salt and pepper. Grill for 5 to 7 minutes per side for medium-rare. Let rest for 10 minutes.
                                                                  • Meanwhile, drizzle onion slices with oil, and season with salt and pepper. Grill, turning occasionally, until cooked through, 6 to 8 minutes per side.
                                                                  • Thinly slice meat across the grain, and serve topped with grilled onion.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  A classic Peruvian cocktail gets the freezer treatment. Made with the South American grape brandy that's popular in Chile and Peru, the pisco sour makes for a salty, sweet, tart, and beautiful sorbet.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1 cup lime juice
                                                                  • Yes No ½ cup lemon juice
                                                                  • Yes No ½ cup yuzu juice
                                                                  • Yes No 1/3 cup pisco
                                                                  • Make the simple syrup: bring the water and sugar to a boil, and stir until the sugar dissolves. Refrigerate until cold. When cold, add the remaining ingredients and pour into a 9"x11" glass baking dish and freeze. Using the tines of a fork, stir mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granita is slushy and frozen, about 4 hours.
                                                                  Cuisine:YesNoperuvian
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 8 frozen toaster waffles
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 lb deli ham
                                                                  • Yes No 1/4 lb cheddar cheese
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Place 4 of the waffles on a work surface. Spread one side of each with the mustard (if using). Top with the ham, cheese, and the remaining waffles. Spread the top of each sandwich with 1/2 tablespoon of the butter. Melt the remaining butter in a large nonstick skillet over medium heat. Place the sandwiches in the skillet, buttered-side up. Cook, pressing occasionally with the back of a spatula, until the cheese melts and the waffles are golden, 3 to 4 minutes on each side.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook

                                                                  The picture says it all!

                                                                  Ingredients
                                                                  • Yes No 1 whole egg
                                                                  • Yes No 1 oz vodka
                                                                  • Yes No 2 dash vinegar
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 tsp tomato ketchup
                                                                  • Yes No 2 dash Tabasco® Brand Pepper Sauce
                                                                  • Yes No pinch salt and pepper
                                                                  • Carefully crack the egg into an old-fashioned glass, taking care not to break the yolk. Add the remaining ingredients and drink in one gulp.
                                                                  Yields: 1drink
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Chilied Corn
                                                                   18 m

                                                                  A yummy way to kick up the flavor in your corn. You'll never serve plain corn again.

                                                                  Ingredients
                                                                  • Yes No 16 oz frozen corn
                                                                  • Yes No 1 small roasted red chiles
                                                                  • Yes No 1/4 tsp cumin seed
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp serrano chili pepper
                                                                  • Yes No 1 tbsp oil
                                                                  • Yes No salt
                                                                  • Heat oil in a large saucepan over medium heat. Add in corn and let it heat for 5-10 minutes. Sprinkle in seasonings and chiles and cook for an additional 5 minutes. Salt to taste.
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook

                                                                  Use a mandoline to make thin, even potato slices.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 lb black trumpet
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup finely grated gruyère cheese
                                                                  • Yes No 1 3 1/2 oz cup finely grated parmesan cheese
                                                                  • Yes No 2 lb yukon gold potato
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened. Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes. Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.
                                                                  • Combine cheeses in a small bowl; set aside. Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese. Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking.
                                                                  • Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Italian Parmigiano-Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives. It's worth seeking out—be sure to buy a wedge and grate it yourself.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 tbsp dry bread crumb
                                                                  • Yes No 1 6 oz fresh baby spinach
                                                                  • Yes No 2/3 cup non-fat milk
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Place a baking sheet in the oven. Preheat oven to 425°.
                                                                  • Coat 4 (6-ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
                                                                  • Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop spinach.
                                                                  • Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let stand for 10 minutes. Stir in spinach, cheese, and egg yolks.
                                                                  • Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 21 minutes or until puffy and golden brown. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 1 soufflé)
                                                                  • Total Time: 57 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Created back in 1969 by Walter Chell of the Owl’s Nest Bar in Calgary, Alberta, this Canadian version of a classic hangover cure uses Clamato juice. Like a Bloody Mary, garnishes can include just about anything you want, from celery stalks to prawns. What to buy: Clamato is a spicy tomato drink spiked with clam juice. Look for it in the juice aisle of the grocery store. We opted for a pickled green bean garnish for this drink. The Mean Beans by Rick’s Picks have good crunch and a nice bite. This recipe was featured as part of both our Drinks Around the World story and our Tailgating Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 oz vodka
                                                                  • Yes No 3 oz clamato juice
                                                                  • Yes No 1/4 tsp prepared horseradish
                                                                  • Yes No 3 dash hot sauce
                                                                  • Yes No 3 dash worcestershire sauce
                                                                  • Yes No crushed ice
                                                                  • Yes No pickled green beans
                                                                  • Yes No wedge lemon
                                                                  • Combine all ingredients except ice and garnishes in a shaker, fill with ice, shake vigorously, and pour into an 8-ounce glass. If desired, garnish with pickled green beans and a lemon wedge.
                                                                  Cuisine:YesNocanadian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour

                                                                  The introduction of contentious foods like broccoli at an early age may make for adventurous eaters. The perfect food for your baby’s growing taste buds at around 7 months is an array of vegetables steamed or lightly boiled and then puréed. Game plan: To reheat the baby food, let it thaw completely in the refrigerator, then heat in the microwave or on the stovetop. Stir well before serving. This recipe was featured as part of our Make Your Own Baby Food story.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz medium broccoli
                                                                  • Yes No 3 oz breast milk
                                                                  • Fill a large saucepan with water and bring to a boil. Add broccoli and boil until it is bright green and just gives when pierced with a knife, about 3 minutes.
                                                                  • Drain and place in a food processor fitted with a blade attachment. With the motor running, add the formula, water, or breast milk. Process until smooth, about 1 minute, stopping to scrape down the sides of the bowl with a rubber spatula. Let cool slightly, then divide into 1/4-cup portions, place in airtight containers, and refrigerate up to 5 days or freeze up to 6 weeks until ready to use.
                                                                  Yields: 1 ¾cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 strip lemon
                                                                  • Yes No 6 oz irish whiskey
                                                                  • Yes No one 1 liter gin
                                                                  • Yes No 12 oz lemon juice
                                                                  • Yes No 1 1/2 liter club soda
                                                                  • Yes No crushed ice
                                                                  • In a punch bowl, muddle the lemon zest with the whiskey. Add the gin and let stand for 2 hours. Stir in the maraschino liqueur, lemon juice and Rich Simple Syrup and refrigerate until chilled, about 2 hours. Just before serving, stir in the club soda and add ice.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 18drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  It may seem unusual to spread sour cream and mayonnaise over corn, but trust us - it's really good. Sweet corn combined with the creamy mixture, salty cheese, and spicy chili powder is an irresistible union of flavors.

                                                                  Ingredients
                                                                  • Yes No 6 ear corn
                                                                  • Yes No 2 tbsp reduced fat mayonnaise
                                                                  • Yes No 2 tbsp non-fat sour cream
                                                                  • Yes No 3 tbsp finely grated parmesan cheese
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 2 lime
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side of grill.)
                                                                  • Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Tie inner husks together with string.
                                                                  • Stir together mayonnaise and sour cream in a small bowl, and set aside. Place Parmesan cheese, chili powder, and lime wedges in small serving bowls, and set aside.
                                                                  • Coat each corn cob lightly with cooking spray. Sprinkle corn evenly with salt and pepper. Position corn on food grate of grill so that tied husks lie on unlit side to prevent burning husks.
                                                                  • Grill corn, covered with grill lid, over medium-high heat (350°to 400°) 10 minutes or until golden brown, turning occasionally. Place grilled corn cobs on a platter.
                                                                  • Spread corn evenly with mayonnaise mixture, and sprinkle evenly with cheese and chili powder. Squeeze lime wedges over corn.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    string

                                                                  Notes: Moroccans often add a little harissa, a fiery red chile paste, to servings of a tagine. Look for it in shelf-stable tubes at specialty grocery stores. PREP AND COOK TIME: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 8 1 to 1 1/2 inch, 4 oz lamb loin chops
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tsp ground cinnamon and ground cumin
                                                                  • Yes No 2 cup fat skimmed chicken broth
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 cup pitted prune
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Pour oil into a 12-inch nonstick frying pan over medium-high heat. When hot, add lamb chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
                                                                  • Add onion and garlic to pan; stir often until limp, about 4 minutes. Add cinnamon and cumin; stir until fragrant, 1 minute longer. Stir in broth, tomato paste, apricots, and garbanzos; bring to a simmer. Return lamb chops to pan.
                                                                  • Cover and simmer, turning chops once, until apricots are plump and chops are barely pink in the center (cut to test), 10 to 12 minutes.
                                                                  • Set two lamb chops on each of four plates or in shallow bowls. Spoon garbanzo mixture around meat. Sprinkle with parsley.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Pork shoulder, a lower priced cut, becomes tender with a long cooking time. Sliced apples or a simple pan sauce best complements this dish.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup kosher salt
                                                                  • Yes No 3 cinnamon stick
                                                                  • Yes No 1 tbsp cloves, whole
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 4 cup orange juice
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 1/4 cup chopped ginger
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1 orange
                                                                  • Yes No 1 8 lb bone in pork shoulder roast (also called
                                                                  • Bring first 9 ingredients to a boil in an 8-quart stock pot with 1 gallon plus 1 quart water. Remove from heat, and cool brine completely. Submerge pork in 10 cups of brine plus solids; cover and chill 12 to 24 hours.
                                                                  • Preheat oven to 350°. Rinse pork, and place on wire rack in a roasting pan. Cover with foil, and bake 2 hours; uncover and bake an additional 3 hours or until meat thermometer inserted into thickest portion registers 190°. Tent with aluminum foil, and let stand 30 minutes at room temperature before slicing and serving.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 1/2 cup onion
                                                                  • Yes No 1 1/2 tsp minced ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 2 cup cubed sweet potato
                                                                  • Yes No 3/4 cup chickpeas in can
                                                                  • Yes No 1/2 cup frozen green peas
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
                                                                  • Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.
                                                                  • Wine note: The dish's bold flavors can overpower the more delicate nuances of any wine, so opt for a refreshing white blend. PromisQous ($12) has a touch of sweetness to cut the heat, while its citrus and floral aromas rise above the complex flavors. --Jeffery Lindenmuth
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  NOTES: For best texture, don't marinate the chicken longer than 4 hours. To have guests grill their own fajitas, place raw chicken and vegetables on separate plates in step 3. Set cutting boards near the grill along with knives for slicing cooked chicken (step 5). If there's not enough grill space for everything, cook vegetables first and serve at room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/2 cup tequila
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp chipotle chile purée
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 3 lb red onion
                                                                  • Yes No 3 lb orange bell pepper
                                                                  • Yes No 24 6 inch flour tortilla
                                                                  • Yes No avocado orange salsa
                                                                  • In a large bowl, mix orange juice, lime juice, tequila, oil, chipotle purée, and salt. Reserve 1/2 cup of the mixture. Place each chicken breast half between 2 sheets of waxed paper or plastic wrap; with a flat mallet or a rolling pin, pound until breast is an even 3/4 inch thick. Peel off waxed paper or plastic.
                                                                  • Place chicken in bowl with marinade; turn to coat. Cover and chill at least 30 minutes or up to 4 hours (see notes).
                                                                  • Slice onions 3/4 inch thick. Rinse, stem, and seed peppers; cut into eighths lengthwise. Brush vegetables generously with reserved orange-juice mixture.
                                                                  • Set vegetables on a barbecue grill over a solid bed of medium coals or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning as needed, until vegetables are browned and tender when pierced, 8 to 12 minutes total. Transfer to a platter as cooked.
                                                                  • Lift chicken from marinade (discard used marinade) and lay on grill; close lid on gas grill. Cook, turning chicken as needed to brown evenly, until no longer pink in the center (cut to test), 6 to 10 minutes total. Transfer to a board and let stand until cool enough to handle, then slice across the grain 1/2 inch thick.
                                                                  • To assemble fajitas, lay tortillas on grill as needed, turning quickly, just until warm, 3 minutes total. Fold a warm tortilla around chicken, peppers, and onion; top with avocado-orange salsa.
                                                                  • To make chipotle chile purée, whirl the contents of a 7-ounce can of chipotle chiles (including sauce) in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator for up to 3 weeks.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Korean Chicken Soup
                                                                   3 h 30 m
                                                                  Ingredients
                                                                  • Yes No one 3 lb chicken, neck
                                                                  • Yes No 3 1/2 qt water
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 large bay leaf, fresh
                                                                  • Yes No 6 parsley
                                                                  • Yes No 2 thyme
                                                                  • Yes No kosher salt
                                                                  • Yes No 8 thick oz udon noodles
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 lb shiitake mushroom
                                                                  • Yes No 1/4 cup ginger
                                                                  • Yes No one 12 oz firm silken tofu
                                                                  • Yes No 1 cup kimchi
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • In a stockpot, combine the chicken and neck with the water, onion, carrots, celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
                                                                  • Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored. Strain the broth into a clean heat proof bowl and rinse out the pot. Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes. Season with salt.
                                                                  • In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again.
                                                                  • In a large skillet, heat the vegetable oil. Add the mushrooms and cook over high heat, stirring, until golden, about 7 minutes. Scrape the mushrooms into the stockpot and add the udon, ginger, tofu, kimchi, fish sauce and sesame oil. Season with salt and simmer for 5 minutes. Add the chicken and simmer until just heated through. Ladle into bowls and serve.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken

                                                                  Get out of your burger rut with these grilled ground chicken burgers. Serve on ciabatta rolls and top with marianara sauce and mozzarella.

                                                                  Ingredients
                                                                  • Yes No 2 3 oz ciabatta rolls
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 lb ground chicken
                                                                  • Yes No 1/3 cup lower sodium marinara sauce
                                                                  • Yes No 1/2 tsp chopped rosemary
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup shredded part-skim mozzarella cheese
                                                                  • Yes No 8 basil
                                                                  • Preheat broiler.
                                                                  • Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.
                                                                  • Preheat oven to 375°.
                                                                  • Combine chicken, 1/3 cup marinara, rosemary, thyme, red pepper, salt, and black pepper. Divide into 2 portions, shaping each into a 1/4-inch-thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.
                                                                  • Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2servings (serving size: 1 burger)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 lb anaheim chili pepper
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 2 cup cornmeal
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 5 tsp baking powder
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 petite cup frozen corn kernel
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Preheat broiler. Put chiles on a baking sheet and broil 4 in. from heat until blackened all over, turning as needed, about 15 minutes. Let chiles cool, then remove and discard stems, seeds, and skins. Coarsely chop chiles and set aside. Preheat oven to 400°.
                                                                  • Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl. In another bowl, beat eggs, buttermilk, and butter to blend. Pour egg mixture into flour mixture; add chiles, corn, and onions; and stir just until blended. Spread in a buttered 9- by 13-in. baking dish.
                                                                  • Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cool at least 20 minutes. Serve warm or cool, cut into pieces.
                                                                  • *Buy in a grocery store or natural-food store.
                                                                  • Make ahead: Up to 1 day. Wrap in foil and reheat in a 350° oven about 10 minutes (set bread on top of something if oven is full).
                                                                  • Note: Nutritional analysis is per piece.
                                                                  Yields: 24pieces
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    foil

                                                                  This moist, tender blueberry coffee cake scored high in our Test Kitchens, where tasters unanimously considered it a delicious way to use the first blueberries of the season. Studded with plump, juicy berries, the cake also features a sprinkling of turbinado sugar on top that adds another dimension of texture. Ideal for breakfast, brunch, dessert, or as a snack to savor with coffee, it's a recipe you'll make more than once.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 1/3 cup buttermilk (1% fat)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup blueberry
                                                                  • Yes No 1 tbsp turbinado sugar
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
                                                                  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
                                                                  • Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
                                                                  • Note: If using peak-season fruit, use 1 1/2 cups blueberries instead of 2 cups, and only 1 cup buttermilk instead of 1 1/3 cups. This will make the batter thicker so the berries won't sink to the bottom.
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Time: 30 minutes. Sweet barbecue sauce and zingy pineapple are a natural combo, and the English muffin "buns" are just the right size for the burgers.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1/3 cup barbecue sauce
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1/4 cup plain dry bread crumb
                                                                  • Yes No 2 tbsp minced onion
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tbsp packed golden brown sugar
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 8 large basil
                                                                  • Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). In a small bowl, combine pineapple, barbecue sauce, and soy sauce. Set aside.
                                                                  • In a medium bowl, combine pork, bread crumbs, onion, ginger, brown sugar, cayenne, and salt. Shape mixture into 4 patties. Cook, turning once, until slightly charred and cooked the way you like them, about 7 minutes total for medium.
                                                                  • Put each burger on a muffin half. Top each with 2 basil leaves, about 2 tbsp. sauce, and the muffin top.
                                                                  • Note: Nutritional analysis is per burger.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  This frosting can be used atop our Versatile Vanilla Cake or Lemon Cake.

                                                                  Ingredients
                                                                  • Yes No 3 large organic egg white
                                                                  • Yes No 3/4 cup organic sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/4 tsp organic pure vanilla extract
                                                                  • In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.
                                                                  Yields: 5cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 large waffle cone
                                                                  • Yes No 1 small firm ripe banana
                                                                  • Yes No 1 small each of cherry, pistachio, and mango ice cream
                                                                  • Yes No 1 large your favorite ice cream
                                                                  • Yes No strawberry jam
                                                                  • Yes No softly cream
                                                                  • Yes No roasted pistachios
                                                                  • Yes No maraschino cherry
                                                                  • Set waffle cone in a tall glass for support. Peel banana and cut in half lengthwise; stand one half in cone. Add cherry, pistachio, and mango ice cream. Drizzle with a tiny spoonful of strawberry sauce or strawberry jam. Garnish with a small dollop of whipped cream, pistachios, and maraschino cherry.
                                                                  Ingredients
                                                                  • Yes No 4 6 lb medium butternut squash
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 12 3 oz very thin slice pancetta
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large spanish onion
                                                                  • Yes No 6 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 qt chicken stock
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No sugar, granulated
                                                                  • Preheat the oven to 400°. Halve the squash lengthwise and scoop out the seeds. Set the squash on a rimmed baking sheet, cut sides up. Put a piece of butter in each cavity and season generously with salt and pepper. Drape the squash halves with the pancetta slices. Roast the squash for 45 to 50 minutes, or until tender.
                                                                  • Transfer the pancetta to paper towels to drain. Crumble and set aside. Scoop the squash out of the skins into a bowl.
                                                                  • In a large, heavy stockpot, heat the 2 tablespoons of olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 6 minutes. Add 3 of the thyme sprigs and the bay leaf. Stir in the squash and the stock and bring to a boil over high heat, stirring frequently. Reduce the heat and simmer the soup for 15 minutes, stirring occasionally.
                                                                  • Pick out and discard the thyme sprigs and bay leaf. Working in batches, transfer the soup to a blender or food processor and puree until thick and creamy-smooth, about 1 minute per batch. Transfer the soup to a clean saucepan. Stir in the heavy cream and season with salt and pepper (and sugar if desired).
                                                                  • Reheat the soup if necessary. Ladle into 12 bowls. Garnish the soup with the pancetta, the leaves from the remaining 3 thyme sprigs and a drizzle of olive oil.
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Queen of Puddings is so worthy of its name, a pudding filled with lovely ingredients and crowned with a layer of soft chewy meringue. As you can see from this Queen of Puddings recipe, it is quick and easy to make, is comforting yet not heavy. The bottom layer of the puddings is made from eggs, milk, sugar and breadcrumbs with a topping of meringue. Fruit is added either in the base of the dish or between the base and meringue. The choice is yours. Use a thick layer of jam, any fruit preserve, a compote of seasonal fruit, lemon or fruit curd - even marmalade. The variations of Queen of Puddings are endless. Enjoy

                                                                  Ingredients
                                                                  • Yes No pudding
                                                                  • Yes No 8 fl oz milk
                                                                  • Yes No 8 225ml fl oz heavy/double cream
                                                                  • Yes No ½ tsp â½ tsp vanilla extract
                                                                  • Yes No 3 ½ oz, 100g â/ fine/caster sugar
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 5 140g oz fresh bread crumbs
                                                                  • Yes No 2 lemon
                                                                  • Yes No 7 200g oz fruit compote
                                                                  • Yes No meringue
                                                                  • Yes No 5 egg white
                                                                  • Yes No 4 110g oz fine/ caster sugar
                                                                  • Yes No 1 tbsp powder/icing sugar
                                                                  • Preheat the oven to 310 °F/160 °C/Gas 2. Lightly butter a 3 ½ pint/2 liter ovenproof dish.
                                                                  • Place the milk, cream and vanilla extract into a saucepan and slowly bring to a gentle boil.
                                                                  • In a roomy bowl whisk the sugar with the egg yolks until light and fluffy. Still whisking, slowly add the warmed milk and cream to the egg mixture taking care not to splash. Finally add the breadcrumbs and the lemon zest.
                                                                  • Place the jam or chosen fruit into the bottom of the greased pudding dish then pour the egg and breadcrumb mixture; you can omit the jam and use it later in the recipe if you choose, see below.
                                                                  • Bake the pudding in the oven for 15 - 20 mins or until the mixture is risen and almost set yet still slightly wobbly. Remove the pudding from the oven and leave to cool.
                                                                  • Raise the oven to 375 °F/190 °C/Gas 5.
                                                                  • Make the Meringue. In a large, clean roomy baking bowl, whisk the egg whites until stiff peaks are formed. Whisk in the sugar one tbsp at a time. If you haven't used your fruit filling in the base of the pudding, warm it gently in a microwave or warmed through in a pan and spread it carefully over the cooled base then cover with a thick layer of meringue.
                                                                  • Sprinkle liberally with the powder/icing sugar,place in the hot oven and bake for 10 minutes or until the surface is crisp and lightly browned.
                                                                  • Serve immediately.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  .

                                                                  Ingredients
                                                                  • Yes No 2 cup unsweetened shredded coconut
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 big pinch kosher salt
                                                                  • Yes No 7 egg yolk
                                                                  • Yes No 1 ¼ cup sugar, granulated
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 6 shiso leaves
                                                                  • Yes No ¼ cup sugar, granulated
                                                                  • Yes No spread unsweetened shredded coconut on a sheet pan and in a 350 f oven for about 6 minutes, until fragrant and, completely
                                                                  • Yes No inch food processor until the shiso is completely integrated the sugar
                                                                  • Combine milk, 1 ½ cups heavy cream, salt, 1 cup sugar and toasted coconut in a medium saucepan. Place over medium heat and bring to just a boil. Turn off heat and allow mixture to steep for at least 1 hour.
                                                                  • Whisk together yolks with remaining ¼ cup sugar. Rewarm milk/coconut mixture and gradually pour milk into the yolk mixture, whisking constantly, to bring yolks up to temperature. Return yolk/milk mixture to saucepan and stir continuously with a wooden spoon until the mixture thickens and when you swipe your finger across the back of the spoon the line stays.
                                                                  • Remove from heat and strain into a large bowl over the remaining ½ cup heavy cream and vanilla. Cool completely over an ice bath and chill for at least 6 hours or overnight. Process in an ice cream machine according to the manufacturers directions.
                                                                  • To serve: scoop ice cream, garnish with shiso sugar and leftover toasted coconut.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 1quart
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  The tuna is seared in this recipe, but you can serve it raw if you purchase sushi-grade fish.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup snow peas
                                                                  • Yes No 1 cup bibb lettuce
                                                                  • Yes No 1 cup thinly sliced radish
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp radish sprouts
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp mirin
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 4 6 oz sushi grade tuna steak
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 3 tbsp Silken Tofu
                                                                  • Yes No 1 1/2 tbsp wasabi powder
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 5 tbsp water
                                                                  • To prepare salad, cook snow peas in boiling water 3 minutes or until crisp-tender. Drain and rinse with cold water; drain. Thinly slice snow peas crosswise. Combine peas and next 7 ingredients (through 1 1/2 tablespoons mirin) in a medium bowl; set aside.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the fish with salt. Add fish to the pan; cook 2 minutes on each side or until desired degree of doneness. Let stand 2 minutes. Cut into 1/4-inch-thick slices.
                                                                  • To prepare dressing, combine tofu and next 4 ingredients (through 1 tablespoon mirin) in a food processor, and process until smooth. With processor on, slowly pour water through food chute; process until well blended. Serve fish over salad; drizzle with dressing just before serving.
                                                                  Yields: 4servings (serving size: 5 ounces fish, 3/4 cup salad, and 2 tablespoons dressing)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken

                                                                  Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou's Kitchen is some of the best we've ever tasted. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.

                                                                  Ingredients
                                                                  • Yes No peanut oil
                                                                  • Yes No 4 cup flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 whole chickens
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 egg
                                                                  • Pour oil into an 8-qt. Dutch oven to a depth of 3″, and heat over medium-high heat until a deep-fry thermometer reads 325°. Place flour in a large bowl, season with salt and pepper, and set aside. Season chicken all over with salt and pepper. Whisk milk and eggs in a large bowl, and, working in batches, dip chicken quarters in milk mixture, then dredge in flour, shaking off excess. Place in oil and fry, turning occasionally, until chicken is cooked through and dark brown, 15 minutes for white meat, 20 minutes for dark meat. Drain on paper towels and let cool for 5 minutes before serving.
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup sesame tahini
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No salt
                                                                  • Yes No 4 shoulder blade lamb chops
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Make tahini sauce: Whisk together tahini, 1/4 cup water, lemon juice, garlic, cumin and 1/2 tsp. salt.
                                                                  • Make lamb: Sprinkle chops on both sides with salt. Warm vegetable oil in large skillet over medium-high heat. Add chops and sauté until browned on both sides, about 10 to 15 minutes total for medium-rare. Drizzle chops with tahini sauce and serve.
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve

                                                                  The traditional kids' sandwich flavors are reinvented here as delectable tender scones. Let your little ones help spoon jelly onto the dough.

                                                                  Ingredients
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 2/3 cup firmly packed golden brown sugar
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup crunchy peanut butter
                                                                  • Yes No 1/2 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No 2/3 cup whipping cream
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 tbsp turbinado sugar
                                                                  • Yes No 3/4 cup strawberry jelly
                                                                  • Combine first 4 ingredients in a food processor. Pulse briefly until combined. Add butter, and pulse to make a coarse meal. Add peanut butter, and pulse briefly to disperse evenly. Be careful not to overmix.
                                                                  • Transfer dough to a large bowl. Add chocolate morsels, if desired. Make a well in center, and add 1/2 cup plus 1 Tbsp. whipping cream and vanilla. Stir with a fork just until dry ingredients are moistened. Knead dough in bowl 2 or 3 times to incorporate dry ingredients in bottom of bowl.
                                                                  • Drop mounds of dough using a 1/3-cup measure onto a baking sheet lined with parchment paper. Smooth tops, and brush scones with remaining cream. Sprinkle with turbinado sugar. Make a deep indentation in center of each scone using thumb or the back of a small spoon; fill each with a scant tablespoon jelly.
                                                                  • Bake at 425° for 18 to 20 minutes or until scones are lightly browned around edges. Cool completely.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    mounds

                                                                  Could whole wheat apple muffins made without eggs, dairy, sugar, or leavening agents possibly be any good? Well, apparently these ones were memorable enough that, many years after tasting them at the age of eight, I found myself craving them again.

                                                                  Ingredients
                                                                  • Yes No 2 cup whole wheat pastry flour
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2