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                                                                  Phyllo dough can be found in the freezer section at most supermarkets. The apple mixture can be made ahead of time and refrigerated until ready to use.

                                                                  Ingredients
                                                                  • Yes No 6 granny smith apple
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No dash vanilla extract
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 phyllo dough
                                                                  • Yes No walnut oil
                                                                  • Peel and core apples and cut into small chunks.
                                                                  • In a small saucepan over medium heat, melt the butter. Add apples, sugar, spices, vanilla, and lemon juice and cook until apples are soft but still firm, about 10 minutes. Chill on a plate.
                                                                  • Heat oven to 400 degrees. Unroll phylo dough and cover with a damp towel. Remove 4 sheets from pile (do not separate) and brush top with walnut oil. Cut into thirds lengthwise. Remove 4 more sheets, cut on strip the same size as the others, and brush with oil. (Wrap remaining dough in plastic; refrigerate or freeze).
                                                                  • Spoon apple mixture onto ends of strips. Roll into free-form cone shapes, loosely gathering and folding back excess dough.
                                                                  • Place cones on a baking sheet seam side down and bake for 30 minutes or until golden brown. Serve with vanilla ice cream.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Risotto must be served immediately so you can best savor its rich creaminess. With this version containing seafood, there's just enough for two healthful portions. Complete the meal with a salad, bread, and crisp white wine.

                                                                  Ingredients
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 8 oz clam juice
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 1/2 cup arborio rice
                                                                  • Yes No 1/8 tsp saffron
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup grape tomato
                                                                  • Yes No 4 medium oz shrimp
                                                                  • Yes No 4 oz bay scallop
                                                                  • Yes No 2 tbsp whipping cream
                                                                  • Yes No parsley
                                                                  • Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
                                                                  • Melt butter in a large saucepan over medium heat. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
                                                                  • Stir in tomatoes; cook for 1 minute. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally. Remove from heat; stir in cream. Sprinkle with parsley, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 lb wild mushroom
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1/4 cup dry vermouth
                                                                  • Yes No 3/4 cup chicken stock
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lb frozen prepared gnocchi
                                                                  • Yes No 6 tbsp grated parmesan cheese
                                                                  • Yes No 1 tsp white truffle oil
                                                                  • Preheat the broiler. In a large ovenproof skillet, heat the olive oil with the butter. Add the mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes. Add the vermouth and cook until evaporated. Add the stock, cream and thyme, season with salt and pepper; bring to a boil.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 3 minutes. Drain well. Add the gnocchi to the mushrooms and simmer, stirring, for 1 minute. Stir in 1/4 cup of the Parmesan and sprinkle the remaining 2 tablespoons of Parmesan on top.
                                                                  • Broil the gnocchi 6 inches from the heat for 2 to 3 minutes, until golden and bubbling. Drizzle with truffle oil and serve.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    Minute

                                                                  Though aioli sounds fancy, it’s really just a garlicky mayonnaise. Here we use a combination of vegetable and olive oils since an aioli of solely extra-virgin olive oil can be overpowering (and expensive). You can just as easily swap out the grapeseed or veggie oil for more olive oil if you prefer the assertive flavor. Try a dollop in a bowl of Fish Stew or on a BLT

                                                                  Ingredients
                                                                  • Yes No 2 medium organic garlic clove
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup grapeseed oil
                                                                  • Yes No 2 tsp organic lemon juice
                                                                  • Yes No salt
                                                                  • Place the garlic, mustard, and egg in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds.
                                                                  • With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using. Refrigerate in a container with a tightfitting lid for up to 3 days.
                                                                  Yields: 1 ¼cups
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1 romaine heart
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 1 medium seedless cucumber
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 1 cup diced cooked chicken
                                                                  • Yes No 1/2 cup green grape
                                                                  • Yes No 3 oz feta cheese
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp diced mint
                                                                  • Yes No 2 tbsp diced basil
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • In a large bowl, toss all of the ingredients together. Season with salt and freshly ground pepper and serve immediately.
                                                                  Yields: 5servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz scotch whisky
                                                                  • Yes No 1 oz sweet
                                                                  • Yes No 1 oz cherry liqueur
                                                                  • Yes No 1 oz orange juice
                                                                  • Yes No 1 orange
                                                                  • Fill a cocktail shaker with ice. Add the Scotch, vermouth, cherry liqueur and orange juice. Shake well and strain into a chilled martini glass. Garnish with the orange wheel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  This springtime salad by Jody Adams, chef-owner of Rialto Restaurant + Bar, combines warm radicchio, peas, and beans with a creamy lemon vinaigrette. Adams recommends blanching the vegetables a day ahead (through step 4) to make assembling the salad easier.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb thin green beans
                                                                  • Yes No 1/2 lb fresh peas
                                                                  • Yes No 2 lb fava beans in their pods
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 lb large red onion
                                                                  • Yes No 2 large radicchio, dried
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Yes No 2 tbsp diced thyme
                                                                  • Yes No 1 tsp diced rosemary
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a medium pot of heavily salted water to a boil over high heat.
                                                                  • Add green beans to the boiling water and cook until crisp yet tender, about 2 minutes. Using a slotted spoon, transfer beans to the ice bath. Once cool, remove beans to a large fine mesh strainer set over a bowl.
                                                                  • Bring water back up to a boil and add peas. Cook until tender, about 1 1/2 to 2 minutes. Using a slotted spoon, transfer peas to the ice bath. Once cool, remove peas to the strainer on top of the green beans.
                                                                  • Bring water back up to a boil and add favas. Cook for about 1 minute. (Test a bean by piercing through the skin and pulling out the bean inside. It should be bright green and tender.) Using a slotted spoon, transfer favas to the ice bath. Once favas are cool, peel the light green skin from each bean to reveal two bright green inner halves. Discard the skins and place the peeled beans in the strainer on top of the peas.
                                                                  • Heat 1/4 cup of the olive oil in a large sauté pan over medium-high heat until shimmering. Add onion and cook, stirring often, until translucent, about 3 minutes. Increase heat to high, add radicchio, season with salt and freshly ground black pepper, and sauté, stirring occasionally, until radicchio starts to brown, about 3 to 4 minutes.
                                                                  • Reduce heat to medium, add reserved green beans, peas, and favas, stir to combine, and cook until just heated through, about 30 seconds. Season with salt and pepper, add parsley and thyme, and stir to combine. Remove from heat and place in a serving dish.
                                                                  • In a medium bowl, whisk together rosemary, lemon zest, 3 tablespoons lemon juice (if you prefer a tart vinaigrette, use more lemon juice), and remaining 1/2 cup olive oil. Whisk in cream and season with salt and pepper.
                                                                  • Drizzle vinaigrette over vegetables and serve warm or at room temperature. (If you expect to have leftovers, dress only the portion you are serving and store the remaining vegetables and vinaigrette separately in the refrigerator.)
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb lobster meat
                                                                  • Yes No 1 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 5 hot dog bun
                                                                  • Yes No 12 romaine lettuce
                                                                  • In a medium bowl, toss the lobster with mayonnaise, lemon zest and juice, fresh tarragon, and black pepper. Taste, and adjust the seasoning, if necessary.
                                                                  • Divide the lobster mixture and lettuce evenly among the hot dog buns; serve immediately.
                                                                  • Note: Most of the sodium in this meal is from naturally occurring sodium in the lobster.
                                                                  Yields: 5servings (serving size: 1 lobster roll)
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  A little sweet, a little tart, and entirely delicious, this Early Girl tomato jam is adapted from a recipe by Blue Chair Fruit founder Rachel Saunders.

                                                                  Ingredients
                                                                  • Yes No 9 medium lb tomato
                                                                  • Yes No 8 cup white cane sugar
                                                                  • Yes No 1/4 cup strained lemon juice
                                                                  • Yes No 1 small blade mace
                                                                  • Yes No 2 small pinch coarse salt
                                                                  • Place 12 clean 8-ounce canning jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1-inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet. Bring a large saucepan filled with water to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.
                                                                  • Place a saucer and five metal spoons in a flat place in the freezer.
                                                                  • Fill a large pot with water and bring to a boil over medium-high heat. Add tomatoes and cook for 1 minute. Drain and, when cool enough to handle, peel over a large heatproof mixing bowl; discard skins.
                                                                  • Place a cutting board on a rimmed baking sheet to collect juices. Coarsely chop tomatoes and transfer to bowl along with juices. Add sugar and lemon juice to bowl and stir to combine. Transfer to a large, wide, nonreactive saucepan. Place mace in a fine-mesh stainless-steel tea infuser with a firm latch; add to saucepan.
                                                                  • Bring tomato mixture to a boil over high heat. Add salt and reduce heat slightly; skim foam from surface. Continue to cook, watching the heat, until jam thickens and no longer seems watery, 30 to 45 minutes, scraping bottom of the pan frequently with a heatproof rubber spatula and decreasing heat as liquid begins to reduce and stirring constantly during the final 15 to 20 minutes of cooking.
                                                                  • To test the jam for doneness, carefully place a half spoonful on one of the frozen spoons. Return to freezer for 3 to 4 minutes. Remove from freezer and feel the underside of the spoon. It should neither be warm or cold. If it is still warm, return to freezer for a minute or two.
                                                                  • Nudge jam gently with your finger; if is thick and gloppy, it is either done or almost done. Tilt spoon vertically; if jam runs very slowly it is thickened and done. If it runs very quickly or appears watery, continue cooking a few minutes more, stirring, and re-test until done.
                                                                  • Remove mesh tea infuser from saucepan and skim any remaining foam from surface.
                                                                  • Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
                                                                  • Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
                                                                  • Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
                                                                  • Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for up to one year. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate jam after opening.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 128-ounce jars
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup ricotta cheese
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 lasagna noodles, crosswise
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 2 pint grape tomato
                                                                  • Yes No 2 1 lb zucchini
                                                                  • Yes No 1 tbsp basil
                                                                  • In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
                                                                  • Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
                                                                  • Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 1/2 tbsp minced ginger
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 12 oz salad greens
                                                                  • Yes No 1 cup dried chow mein noodles
                                                                  • Yes No 6 radish
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • In a large bowl, whisk the vinegar with the fish sauce, canola oil, ginger and sugar. Add the shredded beef, mixed greens, dried noodles, radishes, cilantro and mint and toss. Serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1 20 oz refrigerated four cheese ravioli
                                                                  • Yes No 1 16 oz sun dried tomato alfredo sauce
                                                                  • Yes No 2 tbsp white wine
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No garnish, fresh basil strips
                                                                  • Prepare pasta according to package directions.
                                                                  • Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.
                                                                  • *1 (13-oz.) package three-cheese tortellini may be substituted.
                                                                  • **1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.
                                                                  • Note: For testing purposes only, we used Buitoni Four Cheese Ravioli and Classico Sun-dried Tomato Alfredo Pasta Sauce.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    drain

                                                                  This is a version of heringsalat (herring salad), which is traditionally prepared with herring, apples, and raw onions. You can substitute smoked trout for herring. Serve with a well-chilled lager and Brown Beer Rye Bread. Garnish with dill sprigs.

                                                                  Ingredients
                                                                  • Yes No 2 cup minced granny smith apple
                                                                  • Yes No 1/2 cup chopped rio
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 tsp chopped dill weed
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No dash black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 12 oz kippered herring in wine sauce
                                                                  • Yes No 1 cup thinly sliced english cucumber
                                                                  • Combine first 8 ingredients in a bowl. Cover and chill 4 hours. Serve salad over cucumber slices.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Broccoli rabe's slight bitterness contrasts nicely with mellow chicken broth in this variation on a classic Roman soup. Stracciatella means "little rags" in Italian, which describes the effect you get when you stir a mixture of eggs, parmesan, and semolina into hot broth.

                                                                  Ingredients
                                                                  • Yes No 2 chicken broth
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tbsp fine semolina
                                                                  • Yes No 2 oz parmesan cheese
                                                                  • Yes No 12 oz broccoli rabe, flowers and greens only
                                                                  • Yes No black pepper
                                                                  • In a medium saucepan, bring broth and garlic to a simmer. Cover and cook 15 to 20 minutes. Discard garlic. Set aside 1/2 cup broth. Taste broth in pan and add salt if you like.
                                                                  • Beat eggs in a bowl and stir in reserved 1/2 cup broth, the semolina, and parmesan.
                                                                  • Add broccoli rabe to broth. Simmer until tender but still bright green, 3 to 5 minutes. Slowly pour in egg mixture. Turn off heat and stir back and forth very slowly until little "rags" form. Add pepper to taste.
                                                                  • *For a recipe, see sunset.com/chickenbroth.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNorome
                                                                  Yields: 8as a first course (makes 9 cups)
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Fresh vegetables and roasted chicken thighs can be prepared in the same pan for an easy, delicious one-dish meal.

                                                                  Ingredients
                                                                  • Yes No 3 small lb red potato
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 3 carrot
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 tbsp chopped rosemary
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 6 oz skinless chicken thighs
                                                                  • Yes No 24 niçoise olives
                                                                  • Yes No rosemary
                                                                  • Preheat oven to 425°.
                                                                  • Place potatoes, tomatoes, and carrots on a jelly-roll pan coated with cooking spray. Drizzle vegetable mixture with olive oil; sprinkle with 1 tablespoon chopped rosemary, 1 teaspoon thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss gently, and spread into a single layer on pan. Bake at 425° for 30 minutes. Remove vegetable mixture from pan, and keep warm.
                                                                  • Sprinkle chicken with remaining 1 1/2 teaspoons chopped rosemary, remaining 1 teaspoon thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add chicken and olives to pan. Bake at 425° for 35 minutes or until chicken is done. Garnish with rosemary sprigs, if desired.
                                                                  Yields: 6servings (serving size: 1 chicken thigh, 1 2/3 cups vegetable mixture, and 4 olives)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake

                                                                  "I love the flavors of Greek cooking," Berry says. Here, she uses lemon, fresh oregano, and feta to brighten up russet potatoes. Serve alongside grilled fish or steak. Prep and Cook Time: 1 hour, 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 4 large russet potatoes, and rounds
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 tbsp oregano
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2/3 cup crumbled feta cheese
                                                                  • Preheat oven to 450° and butter a 9- by 13-in. baking dish. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices in baking dish.
                                                                  • Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes. Top with feta and bake until golden, about 15 minutes more.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Serve a zesty chicken taco salad drizzled with a chipotle chile, cumin, and cilantro dressing. The smokiness of the chipotle brings out the rich flavors of the roasted chicken breasts.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 2/3 cup light sour cream
                                                                  • Yes No 1 tbsp minced chipotle chile, canned in adobo sauce
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 4 tsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 cup shredded romaine lettuce
                                                                  • Yes No 2 cup chopped roasted skinless, boneless chicken breasts
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1/2 cup diced avocado
                                                                  • Yes No 1/3 cup red onion
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 8 3/4 oz no salt added kernel corn
                                                                  • To prepare dressing, combine first 7 ingredients, stirring well.
                                                                  • To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3/4 cup cucumber
                                                                  • Yes No 1/2 cup nonfat cream cheese
                                                                  • Yes No 1/2 2 oz cup crumbled blue cheese
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 16 1/2 oz slice very thin white bread
                                                                  • Yes No 8 1/2 oz slice very thin whole wheat bread
                                                                  • Yes No parsley
                                                                  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper and onion; sauté 4 minutes or until tender. Combine bell pepper mixture, tomato paste, 1/8 teaspoon salt, and black pepper in food processor, and process until smooth. Return mixture to skillet, and cook over medium-high heat 3 minutes or until thickened. Spoon mixture into a bowl, and let cool; cover and chill.
                                                                  • Place cucumber on several layers of paper towels; cover with additional paper towels, pressing until barely moist. Combine the cream cheese, blue cheese,1/8 teaspoon salt, and ground red pepper in a small bowl, stirring until smooth. Stir in cucumber; cover and chill.
                                                                  • Spread 2 tablespoons bell pepper mixture over each of 8 slices of white bread; top each with a slice of wheat bread. Spread 2 tablespoons cucumber mixture over each slice of wheat bread; top with remaining white bread.
                                                                  • Trim crusts from sandwiches. Cut each sandwich into quarters, making rectangles, squares, or triangles. Garnish with parsley sprigs, if desired.
                                                                  • Note: If made ahead, cover sandwiches with a slightly damp paper towel and plastic wrap, and place in an airtight container.
                                                                  Yields: 32servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The mustard seeds will begin to pop in the pan as they toast. Make the salad two hours ahead so the flavors meld. The warm dressing won't wilt the hardy cabbage, but it will make the leaves crisp-tender as they marinate.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp mustard seed
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup white wine vinegar
                                                                  • Yes No 1 tbsp prepared mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 cup green cabbage
                                                                  • Yes No 2 cup red cabbage
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Place mustard seeds in a small saucepan over medium heat; cook, partially covered, for 2 minutes or until lightly toasted. Remove mustard seeds from pan. Add sugar and vinegar to pan; bring to a boil over high heat. Remove pan from heat; stir in mustard and salt. Combine mustard seeds, vinegar mixture, cabbage, bell pepper, and onions in a large bowl; toss well. Cover and chill 2 hours, stirring occasionally.
                                                                  Yields: 10servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate

                                                                  Top off our Smoky Beef Tacos with this salsa.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen corn
                                                                  • Yes No 1 cup quartered grape tomato
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 6 tbsp organic unsalted butter
                                                                  • Yes No 1 1/2 cup organic all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1/2 cup organic milk
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No 1 lb organic strawberry
                                                                  • Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
                                                                  • Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
                                                                  • Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
                                                                  • Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
                                                                  Yields: 110-inch cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 3 chipotles in adobo
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 3/4 tsp minced oregano
                                                                  • Yes No 1 tbsp minced red onion
                                                                  • Yes No 1 tbsp minced cilantro
                                                                  • Yes No salt
                                                                  • In a small bowl, combine all of the ingredients and mix well. Season the sauce with salt.
                                                                  Yields: ½cup
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix

                                                                  This is a great way to cook cauliflower because it half steams and half boils in the delicious sauce. It?s really nice served at the table in the pan it has cooked in, as it looks so different to any other conventional way of cooking cauliflower, but if you prefer you can serve it in a dish like I did in the picture. Even though I made this recipe up, it feels quite Mediterranean in style to me.

                                                                  Ingredients
                                                                  • Yes No onion
                                                                  • Yes No 5 cloves of garlic
                                                                  • Yes No large 1 head of cauliflower, outer, stalk
                                                                  • Yes No olive oil
                                                                  • Yes No a of black olives
                                                                  • Yes No 4 good quality salted anchovy filets in oil
                                                                  • Yes No a handful fresh flat parsley, leaves, stalks
                                                                  • Yes No 2 x tins good quality plum tomatoes
                                                                  • Yes No red wine vinegar
                                                                  • This is a great way to cook cauliflower because it half steams and half boils in the delicious sauce. It’s really nice served at the table in the pan it has cooked in, as it looks so different to any other conventional way of cooking cauliflower, but if you prefer you can serve it in a dish like I did in the picture. Even though I made this recipe up, it feels quite Mediterranean in style to me.First of all, find yourself a pan in which your whole head of cauliflower will fit, leaving an inch around the outside of it – this is important, otherwise it won’t cook in the way it’s supposed to. I use my regular porridge-for-four-people pan and it works a treat! Add the onion, garlic, chopped cauliflower stalk and a glug of oil to the pan and slowly fry for 10 minutes until softened and with a little colour. Add the olives, anchovies and parsley stalks and fry for another couple of minutes. Add your tomatoes, then half-fill one of the tins with water and add that to the pan, with a good swig of red wine vinegar. Stir everything together, breaking the tomatoes down with a spoon to make sure there are no big lumps, and bring to the boil.Take your cauliflower and gently push it down into the sauce. If you’ve got the size of your pan right, half of the cauliflower will be in the sauce, half above it. Drizzle with olive oil, put the lid on and let it tick over on a low heat for 50 minutes. Serve sprinkled with the parsley leaves. Again, this is a pretty well-behaved dish when it comes to cooking it in advance and then reheating it just before you want to serve it. Lovely with roast lamb, and it’s also a delicious main course for a vegetarian if you leave out the anchovies.• from Cook With Jamie
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast

                                                                  Georgia's Vidalia and Texas's 1015 sweet onions are available in spring and summer, but sweet onions are now available just about all year long. In fall and winter months, look for the South American OSO sweet onion. This recipe goes with Sweet Onion 'n' Fruit Salad

                                                                  Ingredients
                                                                  • Yes No 4 lb sweet onion
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Cook onion and thyme in hot oil in a large deep skillet over medium heat, stirring often, 35 to 40 minutes or until caramel colored (a deep golden brown). Remove from heat; stir in salt.
                                                                  • Note: Store cooked onions in a zip-top plastic freezer bag or an airtight container in refrigerator up to 1 week or freeze up to 2 months.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 2cups
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 large tomato
                                                                  • Yes No 1/2 1 teaspoon canned chipotle chile in adobo
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tbsp cilantro
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 oz ham
                                                                  • Yes No two 15 oz cans white beans
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 12 corn tortilla
                                                                  • Yes No 1 dozen large egg
                                                                  • Yes No sour cream
                                                                  • In a medium saucepan, heat 2 tablespoons of the oil. Add the garlic and half of the onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the tomatoes, chipotle and adobo sauce and cook over low heat, stirring, until the tomatoes have broken down but are still slightly chunky, about 20 minutes. Stir in the lime juice and cilantro and season with salt and pepper; keep warm.
                                                                  • Meanwhile, in a medium skillet, heat 2 tablespoons of the oil until shimmering. Add the remaining onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the ham and cook, stirring, until browned, about 5 minutes. Add the beans and water, season with salt and pepper and cook over moderately low heat, mashing, about 10 minutes.
                                                                  • Preheat the broiler. Spoon the bean mixture into 6 ovenproof shallow bowls and top with 2 folded tortillas. Set the bowls on a sturdy baking sheet.
                                                                  • In a large nonstick skillet, heat 1 tablespoon of the oil. Crack 4 eggs into the skillet and cook over moderate heat until the bottoms are just set, about 2 minutes. Transfer 2 eggs to each bowl. Repeat 2 more times with the remaining oil and eggs.
                                                                  • Sprinkle the queso fresco over the eggs. Broil the eggs 6 inches from the heat for about 1 minute, until the cheese is lightly browned and the egg yolks are just set. Spoon the warm tomato salsa on top and serve with sour cream.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The batter for this snack has to be of the right consistency?not too wet, not too dry?when you spread it out for rolling, so test a spoonful of it on a plate first.

                                                                  Ingredients
                                                                  • Yes No 4 serrano chili pepper
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No 1 cup indian chickpea flour
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/4 cup peanut oil
                                                                  • Yes No 2 tsp black mustard seed
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Yes No 3/4 tsp asafoetida
                                                                  • Yes No 10 curry leaf
                                                                  • Yes No 6 serrano chili pepper
                                                                  • Yes No 5 chiles de árbol
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 2 tbsp grated coconut meat
                                                                  • Make the khandvi: Purée serranos, ginger, and 1/4 cup water in a food processor until smooth; set paste aside. In a bowl, whisk together yogurt, flour, salt, turmeric, and 1 cup water. Whisk reserved paste into batter; transfer batter to a 4-qt. saucepan over medium-high heat. Whisking constantly, bring to a boil; reduce heat to medium-low; cook until very thick, about 15 minutes. See Forming the Khandvi for illustrated step-by-step instructions.
                                                                  • Make the garnish: Heat oil in a 10" skillet over high heat. Add mustard seeds, sesame, asafetida, curry leaves, serranos, and chiles de árbol and cook, stirring, until fragrant, about 2 minutes. To serve, pour garnish over roll-ups; sprinkle with cilantro and coconut.
                                                                  • SERVES 4 – 6
                                                                  Cuisine:YesNoindian
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1 1/4 cup chopped onion
                                                                  • Yes No 1 1/4 cup chopped green bell pepper
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 14 1/2 oz no salt added stewed tomatoes, and chopped
                                                                  • Yes No 1 15 oz no salt added kidney beans
                                                                  • Yes No 1 8 oz no salt added tomato sauce
                                                                  • Yes No 1 1 oz onion soup mix
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp chili powder
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 1/4 tsp hot sauce
                                                                  • Yes No 6 1 1/2 oz tbsp shredded reduced fat sharp cheddar cheese
                                                                  • Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat and next 3 ingredients; cook until meat is browned, stirring until it crumbles. Drain.
                                                                  • Return mixture to pan; add tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. To serve, ladle chili into bowls; top each with 1 tablespoon cheese.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings (serving size: 1 1/2 cups and 1 tablespoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  This recipe may be basic, but it’s loaded with flavor. You could make it more substantial by stirring in a hit of cream at the end. Serve it with a seasonal salad. What to buy: Kamut pasta is becoming increasingly popular and can be found in the pasta aisle of health food stores and gourmet groceries.

                                                                  Ingredients
                                                                  • Yes No 1 lb kamut spaghetti
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 1 lb rock shrimp
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No parmesan cheese
                                                                  • Bring a large pot of heavily salted water to a boil. Add pasta and cook according to the package directions. Drain, reserving 1 1/2 cups of the cooking liquid.
                                                                  • Meanwhile, heat 2 tablespoons of the oil in a large frying pan over medium-high heat. When it shimmers, add garlic and shrimp and season with salt and freshly ground black pepper. Cook, stirring rarely, until shrimp are cooked through and slightly browned, about 2 to 3 minutes. Carefully add wine and scrape up any browned bits from the bottom of the pan. When the alcohol smell has cooked off, about 30 seconds, add red pepper flakes and lemon juice and stir to combine.
                                                                  • Add reserved pasta, reserved cooking liquid, remaining 1 tablespoon oil, parsley, and lemon zest to the pan and stir to combine. Season with salt and freshly ground black pepper and serve topped with Parmesan cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  The fillings are baked into the bread, making it a perfect make-ahead handheld lunch. To vary this recipe, use prosciutto and mozzarella cheese.

                                                                  Ingredients
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp non-fat powdered milk
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 1/2 tsp bread machine yeast
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 cup chopped ham
                                                                  • Yes No 1/2 2 oz cup cubed swiss cheese
                                                                  • Yes No 1 1/2 tsp cornmeal
                                                                  • Yes No 1 large egg
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and next 6 ingredients (flour through mustard) into bread pan, and select dough cycle; start bread machine.
                                                                  • Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough, and let rest for 10 minutes.
                                                                  • Roll dough into a 10 x 8-inch oval on a lightly floured surface. Sprinkle the ham and cheese onto half of oval, lengthwise, leaving a 1-inch border. Fold dough over filling, and press the edges and ends together to seal.
                                                                  • Cover a large baking sheet with parchment paper, and dust with cornmeal. Place loaf, seam side down, on prepared pan. Make 3 diagonal cuts 1/4-inch deep across the top of loaf using a sharp knife. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover dough; brush with egg. Bake at 350° for 35 minutes or until browned. Cool slightly.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 1(1-pound) loaf, 8 servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Slice the pork tenderloin into medallions before cooking and pound scallopini-style to make thin, quick-cooking rounds. You can make this in a regular non-stick skillet, but use cast-iron if you have it to get the best sear on the pork and finish the warm cranberry-apricot sauce

                                                                  Ingredients
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp lemon pepper seasoning
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 cup spirited cranberry apricot sauce
                                                                  • Yes No 2 tsp butter
                                                                  • Trim fat from pork; cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with peppers.
                                                                  • Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add pork; cook 5 minutes on each side or until done. Remove from skillet; keep warm. Add vinegar and water to pan; cook 30 seconds, stirring constantly. Stir in the Spirited Cranberry-Apricot Sauce and butter, and cook 1 minute, stirring constantly. Serve sauce with pork.
                                                                  Yields: 4servings (serving size: 3 ounces pork and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A creamy filling of chicken, sour cream, and cheese gets an added 'kick' stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier -- or any more delicious.

                                                                  Ingredients
                                                                  • Yes No 1 10 3/4 oz campbell's condensed cream of chicken soup
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 cup pace picante sauce
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 2 cup chopped cooked chicken
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 6 6 inch flour tortilla
                                                                  • Yes No 1 1/2 cup small tomato
                                                                  • Yes No 1 2 tbsp scallion
                                                                  • Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion. Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas. Cost per recipe: $8.52* Cost per recipe serving: $2.13* *Cost calculations based on July 2008 national average prices
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    pace
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    Pace

                                                                  An icy pear-and-yogurt smoothie is welcome and refreshing any time of the day.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup low-fat yogurt
                                                                  • Yes No 1/2 medium pear
                                                                  • Yes No 1 small banana
                                                                  • Yes No 2 tbsp protein powder
                                                                  • Yes No 3/4 cup crushed crushed ice
                                                                  • Puree ingredients in a blender. Divide between 2 glasses and serve.
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No voor 4 personen
                                                                  • Yes No 4 biologische italiaanse worstjes van goede kwaliteit
                                                                  • Yes No olijfolie
                                                                  • Yes No 4 dikke plakken pancetta, in stukjes gehakt
                                                                  • Yes No zeezout en zwarte peper uit de molen
                                                                  • Yes No 450 gram 450 g gedroogde linguine
                                                                  • Yes No 4 grote eidooiers, liefst biologisch
                                                                  • Yes No 1 dl 1 dl slagroom
                                                                  • Yes No 100 gram 100 g van het stuk geraspte parmezaanse kaas
                                                                  • Yes No de geraspte schil van 1 citroen
                                                                  • Yes No een takje verse bladpeterselie, gehakt
                                                                  • Yes No vierge olijfolie
                                                                  • Dit lijkt net een ontbijtgerecht van pasta, en het is absoluut verrukkelijk! Als je van worstjes en eieren houdt, dan is dit echt iets voor jou. Het ziet er niet alleen indrukwekkend uit, maar het is ook zo klaar.P.S. Er is een subtiel verschil tussen een gladde, zijdeachtige eiersaus en roereieren – beide smaken heerlijk, maar zacht en zijdeachtig heeft in dit geval verreweg de voorkeur. Je kunt dit laatste gemakkelijker bereiken als er iemand is die je helpt door de pasta met het eimengsel te husselen terwijl jij de andere ingrediënten erbij doet.Snijd met een scherp mes het vel van de worstjes in de lengte open en haal het vlees eruit. Rol het worstvlees met vochtige handen tot kleine balletjes ter grootte van een knikker en zet die zolang opzij.Verhit een grote koekenpan en giet er een flinke scheut olijfolie in. Bak de balletjes worstvlees rondom goudbruin, doe de pancetta erbij en laat die een paar minuten meebakken, tot alles mooi goudbruin is. Breng tijdens het bakken een grote pan gezouten water aan de kook, doe de linguine erin en kook die volgens de aanwijzingen op de verpakking.Klop in een grote kom de eidooiers, de room, de helft van de Parmezaanse kaas, de citroenschil en de peterselie door elkaar. Laat de gekookte pasta uitlekken in een vergiet, bewaar een beetje kookvocht en hussel de pasta kort met het eimengsel. Doe de hete worstballetjes erbij en hussel nogmaals. De eierstruif gaart door de hitte van de pasta net genoeg om dik te worden zonder te stollen. De saus moet glad en zijdezacht zijn. Als de pasta niet smeuïg genoeg is, meng je er een paar lepels kookvocht door. Strooi de rest van de Parmezaanse kaas erover, voeg zo nodig zout en peper toe, sprenkel er extra vierge olijfolie over en zet de pasta op tafel. Direct opeten!
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Ingredients
                                                                  • Yes No 24 medium shrimp
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No vegetable oil
                                                                  • Pat shrimp dry. In a large bowl, mix flour with salt and pepper. In a separate bowl, beat eggs with Tabasco. In a third bowl, mix bread crumbs, coconut and red pepper. Line a large baking sheet with parchment.
                                                                  • Pour enough oil to measure 1-inch deep in a large skillet. Warm over medium-high heat until a candy thermometer reads 370°F.
                                                                  • Working with one at a time, roll shrimp in seasoned flour, then dip in egg mixture. Allow excess to drip off, then press shrimp into coconut mixture until completely coated. Transfer to lined baking sheet. Keep refrigerated until ready to cook.
                                                                  • Fry shrimp, a few at a time, until golden brown, turning once or twice, 3 to 4 minutes per batch. Drain on paper towels. Serve hot.
                                                                  • Note: Nutritional analysis is per piece.
                                                                  Yields: 24pieces
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  For a restaurant-caliber presentation, leave the green beans whole, and toss with toasted almonds, garlic, lemon rind, and fresh parsley. The garnish (without the nuts) is called gremolata and typically accompanies the veal dish osso buco but it also can add great flavor to steamed vegetables.

                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp sliced almond
                                                                  • Yes No 1/4 tsp grated lemon rind
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Steam beans, covered, 7 minutes or until crisp-tender. Drain and return to pan. Add parsley and remaining ingredients; toss gently to combine. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Bread pudding with whiskey sauce is a delicious dessert inspired by the flavors of the Emerald Isle. Serve for St. Patrick's Day or any other day you want to get in touch with your inner leprechaun.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup light butter
                                                                  • Yes No 1 10 oz baguette
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/4 cup irish whiskey
                                                                  • Yes No 1 3/4 cup 1% low-fat milk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 12 oz evaporated skim milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No caramel whiskey sauce
                                                                  • Preheat oven to 350°.
                                                                  • Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350° for 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes, and set aside.
                                                                  • Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
                                                                  • Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350° for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.
                                                                  • Note: Substitute 1/4 cup apple juice for the Irish whiskey, if desired.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 12servings (serving size: 1 (3-inch) square and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  This refreshing drink is an adaptation of the signature Mango Mojito cocktail at the Conch Republic Seafood Company in Key West. Store leftover Simple Syrup in the refrigerator for up to two weeks; use it to sweeten iced tea or iced coffee.

                                                                  Ingredients
                                                                  • Yes No 2 lime
                                                                  • Yes No 5 mint
                                                                  • Yes No 1/4 cup club soda
                                                                  • Yes No 3 tbsp rum
                                                                  • Yes No 2 tbsp simple syrup
                                                                  • Yes No 1 tbsp mango nectar
                                                                  • Yes No crushed ice
                                                                  • Squeeze the lime wedges into a small glass; add wedges and mint to glass. Crush with the back of a spoon for 30 seconds. Add soda, rum, Simple Syrup, and nectar; stir gently. Serve over ice.
                                                                  • Note: Nutritional analysis includes Simple Syrup.
                                                                  Cuisine:YesNokey west
                                                                  Yields: 1serving (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Though you can find raw tuna paired with avocado on menus everywhere, this version from BLT

                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3 tbsp coarsely chopped shallot
                                                                  • Yes No 1 tbsp wasabi powder
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp white mirin
                                                                  • Yes No 3 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 2 medium hass avocados
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 lb very fresh, high quality tuna
                                                                    For the crispy shallots:
                                                                  • Pour oil into a small saucepan to a depth of about 1 inch and bring to 350°F over medium-high heat. Place flour in a small bowl and add shallots; toss to combine. Remove shallots from flour, shaking off excess, and add to hot oil.
                                                                  • Fry until golden brown, about 3 to 5 minutes. Remove shallots with a slotted spoon and set on a paper towel – lined plate to drain. Season immediately with salt, and set aside while you make the tartare.
                                                                    For the tuna tartare:
                                                                  • In a medium bowl, whisk wasabi powder and water together until a paste has formed. Whisk in mirin, soy sauce, mustard powder, vinegar, and honey, and season well with freshly ground black pepper; set aside.
                                                                  • Toss avocado with salt and freshly ground black pepper; set aside. Sprinkle olive oil, salt, and pepper over tuna and gently mix.
                                                                  • To serve, divide avocado evenly among 6 chilled plates and top with tuna. Drizzle wasabi sauce over each serving and top with crispy shallots. Serve immediately.
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 large acorn squash
                                                                  • Yes No 1/2 lb asparagus
                                                                  • Yes No 1/2 lb cherry tomato
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No savory thyme tart
                                                                  • Heat oven to 400º F. Halve squash, discard the seeds, and cut into 1/2-inch slices. Trim and peel asparagus. Wash cherry tomatoes. Place the vegetables on a baking sheet and toss with olive oil, salt, and pepper. Roast for 40 minutes, tossing occasionally. Reserve 8 squash pieces, half the asparagus, and a dozen cherry tomatoes for another use. Serve the remaining vegetables with the Savory Thyme Tart.
                                                                  Yields: 4servings, with leftovers
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No basmati rice
                                                                  • Yes No large 4 eggs
                                                                  • Yes No 2 fresh bay leaves
                                                                  • Yes No 2 lemons
                                                                  • Yes No undyed smoked haddock fillets
                                                                  • Yes No olive oil
                                                                  • Yes No knob a of butter
                                                                  • Yes No 1 onion
                                                                  • Yes No a of fresh coriander, stalks
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 1 tbsp 1 tablespoon madras curry paste
                                                                  • Yes No natural yoghurt
                                                                  • If you reach a point when you’ve had too much rich food, this is the dish for you. It will slap your taste buds about and bring them back to life. It’s dead simple, and if you do it right, it’ll be hard to find anyone that doesn’t love it. It works as breakfast, lunch or dinner, and for me the best hangover cure in the world.Bring 2 large pans of salted water to the boil. Wash the rice in a sieve until the water runs clear and all of the starch has been washed away. Add the rice to one of the pans and cook for 2 minutes less than the cooking instructions. Add the eggs and bay leaves to the other pan and squeeze in the juice of ½ a lemon. Add the squeezed lemon half to the pan too and leave to simmer for 7 to 8 minutes, adding the haddock halfway through.Meanwhile, get a large frying pan on a medium heat and add a lug of olive oil and a knob of butter. Once hot, tip in the onion and fry for a couple of minutes, then add the coriander stalks and chilli and leave them to sweat away so they get lovely and sweet. The slower you cook them, the sweeter they’ll be. When the rice is cooked, drain it, and put aside. After 3 to 4 minutes of cooking, your haddock should be flaking apart, so carefully pour most of the water down the sink. Transfer the eggs to a colander and rinse them under the cold tap until they’re cool enough to peel. Discard the bay leaves and lemon half.Add the curry paste to the pan of onions and stir it through. Fry for 5 more minutes then take the pan off the heat. Tip in your rice and stir it through – don’t totally mix it though, it’s nice to have a bit of a marbled effect. Roughly chop your peeled eggs into the pan, then flake over the haddock. Roughly chop the coriander leaves and add most of them to the pan with the juice from the remaining lemon. Gently fold it all together. Pop the pan on a low heat for 5 minutes to get nice and hot, then have a taste and adjust the seasoning. You shouldn’t need too much as the smoked fish gives it lots of flavour. Get a fork and fold it over a few times to keep it nice and light. When you hear a great sizzling, take it off the heat, scatter over the reserved coriander, and pop some lemon wedges on the side for squeezing over. Serve in the middle of the table so everyone can tuck in. A pint of Guinness with a swig of port in it is fantastic with this – it might sound weird but it tastes great. PS: You could get this ready ahead of time – cook your rice, fish, eggs and onion base. Cover all of the elements and keep them separate, then simply assemble and reheat everything when you’re ready to eat.
                                                                  Cuisine:YesNomadras
                                                                  Yields: 4generously
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness

                                                                  Savor the summer's best produce with this simple, family-favorite crisp. Freshly grated nutmeg accents the flavors of the fruit while the crispy brown sugar and oat topping offers a crispy texture contrast.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup sliced peach
                                                                  • Yes No 2 cup sliced plum
                                                                  • Yes No 2 cup sliced apricot
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup old fashioned oats
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 3 2/5 oz all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 4 cup vanilla low fat ice cream
                                                                  • Combine first 6 ingredients in a large bowl; let stand 15 minutes.
                                                                  • Preheat oven to 400°.
                                                                  • Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 400° for 35 minutes or until bubbly.
                                                                  • Combine oats and next 3 ingredients (through salt) in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit. Bake an additional 15 minutes or until topping is lightly browned and fruit is bubbly. Serve warm with ice cream.
                                                                  Yields: 12servings (serving size: about 1/2 cup crisp and 1/3 cup ice cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Onion-Fennel Gratin
                                                                   1 h 45 m

                                                                  Look for small, young, tender organic fennel bulbs.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 to medium small fennel bulb
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 medium onion
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup grated pecorino romano cheese
                                                                  • Yes No 1/4 cup fresh bread crumbs
                                                                  • Preheat the oven to 350°. Butter a 9-by-13-inch glass or ceramic baking dish. Put the fennel bulbs in a large saucepan of water and add 1 teaspoon of salt. Bring the water to a simmer over moderate heat and cook the fennel for 1 minute. Drain the fennel and let cool completely; pat dry with paper towels. Cut the fennel lengthwise through the core into 1/4-inch-thick slices.
                                                                  • In a large skillet, heat the olive oil. Add the onions and cook over moderately high heat, stirring occasionally, until golden and softened, about 10 minutes. Season with salt and pepper.
                                                                  • Spread one-third of the onions in the baking dish and arrange half of the fennel slices on top. Season with salt and pepper and sprinkle with 1/2 cup of the Pecorino. Top with half of the onions, the remaining fennel and then the remaining onions. Sprinkle the remaining 1/2 cup of Pecorino and the breadcrumbs on top and dot with the butter. Cover with foil and bake for 1 hour, or until the fennel is tender.
                                                                  • Preheat the broiler. Uncover the fennel and broil for 2 minutes, rotating the dish, until evenly browned. Let the fennel stand for 5 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Wild thyme, or za'atar, is native to Morocco and is used to season meats, tagines, bread and even tea. You can substitute oregano, thyme or marjoram, but the flavor will be a little bit different. Most Moroccans prefer their tea quite sweet; adjust sugar to your own tastes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp green tea leaves
                                                                  • Yes No 2 sprig fresh za'atar
                                                                  • Yes No 1/2 liter water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Boil some water. Rinse a small tea pot with about 1/4 cup of the water.
                                                                  • Add the tea leaves and another 1/4 cup boiling water. Swirl the pot to wash and rinse the leaves, and discard the water.
                                                                  • Add the za'atar and the sugar, and fill the pot with 1/2 liter (about 2 cups) boiling water. Leave the tea to steep for five minutes or longer.
                                                                  • Gently stir the tea, pour into small tea glasses and serve.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 3servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Named for the abstract expressionist's signature paint-splattered canvases, these apples make great Halloween treats. Green Granny Smiths go well with the sweet white and bittersweet chocolates, but use any apple you like. Look for wooden sticks at craft supply stores, or use forks instead.

                                                                  Ingredients
                                                                  • Yes No 6 granny smith apple
                                                                  • Yes No 3 oz bittersweet chocolate
                                                                  • Yes No 2 1/2 oz white baking chocolate
                                                                  • Wash and dry apples; remove stems. Insert a wooden stick into the stem end of each apple.
                                                                  • Place bittersweet chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 20 seconds until smooth. Working with 1 apple at a time, hold apple over bowl. Using a spoon, drizzle apple with about 2 teaspoons bittersweet chocolate. Place apple, stick side up, on a baking sheet covered with wax paper. Repeat procedure with remaining apples.
                                                                  • Place white chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 15 seconds until smooth. Working with 1 apple at a time, hold apple over bowl. Using a spoon, drizzle apple with about 1 1/2 teaspoons white chocolate. Place apple, stick side up, on baking sheet covered with wax paper. Repeat procedure with remaining apples. Chill apples until ready to serve.
                                                                  Yields: 6servings (serving size: 1 apple)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Finish your next steak dinner with this light-as-air Italian custard and a mix of your favorite fresh berries. Raspberries, blueberries, and strawberries balance well with the sweet Marsala wine in the custard. And at less than 200 calories, the zabaglione will soothe your sweet tooth without filling you up. Prep: 3 minutes; Cook: 7 minutes

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup sweet marsala wine
                                                                  • Yes No 3 cup mixed berries
                                                                  • Yes No 1 1/2 cup light canned refrigerated whipped topping
                                                                  • Combine first 4 ingredients in top of a double boiler, stirring with a whisk. Cook over simmering water, whisking constantly, about 7 minutes or until a thermometer registers 160°. Serve over berries. Top each serving with whipped topping.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: about 1/2 cup zabaglione, 1/2 cup berries, and 1/4 cup whipped topping)
                                                                  • Prep Time: 3 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Latina Lasagna
                                                                   1 h 48 m

                                                                  You can assemble and chill this up to two days ahead to bake before serving. Simply add 20 to 30 minutes to the baking time.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb chorizo
                                                                  • Yes No 2 24 oz tomato and basil pasta sauce
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 1 15 oz ricotta cheese
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 2 large egg
                                                                  • Yes No 12 no boil lasagna noodles
                                                                  • Yes No 1 16 oz mexican four cheese blend
                                                                  • Preheat oven to 375°. Cook sausage in a Dutch oven over medium heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Drain; return sausage to Dutch oven. Reduce heat to medium-low. Stir in pasta sauce, cilantro, and chiles; cook, stirring often, 5 minutes.
                                                                  • Stir together ricotta cheese, whipping cream, and eggs until smooth.
                                                                  • Spoon 1 cup sauce mixture into a lightly greased 13- x 9-inch pan. Top with 4 lasagna noodles. Top with half of ricotta cheese mixture, one-third of shredded Mexican cheese blend, and one-third of remaining sauce mixture. Repeat layers once, beginning with noodles. Top with remaining 4 noodles, sauce mixture, and shredded cheese blend. Cover with aluminum foil.
                                                                  • Bake at 375° for 45 minutes. Uncover and bake 15 minutes or until golden and bubbly. Let stand 20 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                  • Total Time: 1 hour 48 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No four 6 oz red snapper fillet
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/2 tbsp caper
                                                                  • Yes No 4 buns
                                                                  • Yes No 4 romaine lettuce
                                                                  • Yes No 4 thin slice red onion
                                                                  • Preheat the oven to 400°. In a bowl, mix half of the lime zest, lime juice, garlic and chile. Stir in the olive oil. Make 3 shallow 2-inch slashes into the skin of each fish fillet. Spread the garlic-chile paste over the fish. Transfer the fish to a baking dish, skin side up; season with salt and pepper. Bake for 8 minutes, until the fish flakes easily.
                                                                  • Meanwhile, in another small bowl, combine the mayonnaise with the capers and the remaining lime zest, lime juice, garlic and chile. Season the sauce with salt and pepper.
                                                                  • Toast the buns. Spread the sauce on the buns and top with the fish, lettuce and onion. Close the sandwiches and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  There is something so comforting about foods you grew up with, especially around the holidays. That’s why some people are such sticklers for tradition. My mom’s Pepperidge Farm and Jimmy Dean sausage stuffing is one of those dishes for me. But do I really have to use a store-bought stuffing mix and a particular sausage for this Thanksgiving side? This brand-free version proves I don’t. Game plan: If you don’t have a food processor, make the breadcrumbs by halving the loaves and using a fork to pull out small rough pieces (about 1/4 inch) from the interior.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb unsliced wheat bread
                                                                  • Yes No 1 1 lb unsliced white bread
                                                                  • Yes No 1 lb sweet italian sausage
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup diced celery
                                                                  • Yes No 1 1/2 cup diced yellow onion
                                                                  • Yes No 1 1/2 tsp sweet hungarian paprika
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 1 tbsp diced sage
                                                                  • Yes No 2 tsp diced thyme
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Cut the wheat bread in half widthwise; set one half aside. Remove the crust from the other half and discard it. Cut the bread into 1-inch cubes. Using a food processor fitted with a blade attachment, process the cubes in two batches into small, rough pieces (some will be about the size of rice kernels, others pea size), about 30 seconds per batch. You should have 3 cups of breadcrumbs. (If needed, cut more cubes from the remaining bread half and process.) Repeat with the white bread.
                                                                  • Combine the breadcrumbs (a total of 6 cups) on a rimmed baking sheet. Spread into an even layer and bake, stirring every 5 minutes and rotating the pan halfway through the cooking time, until light golden brown and dry to the touch, about 17 minutes. Let cool, then transfer to a large bowl; set aside. (Keep the oven on.)
                                                                  • Heat a large frying pan over medium-high heat until hot, about 2 minutes. Add the sausage and, using two forks, break it into pea-size pieces. Cook, stirring occasionally, until it’s no longer pink, about 6 minutes. Using a slotted spoon, transfer the sausage to a medium bowl. Discard any fat in the pan.
                                                                  • Set the pan back over medium-high heat and add the butter. Once melted, add the celery, onions, and paprika. Season with salt and pepper and cook, stirring occasionally, until the onions are softened, about 6 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the reserved sausage and the herbs and stir to combine. Add 3/4 cup of the broth and scrape the bottom of the pan with a wooden spoon to release any browned bits. Transfer the sausage mixture to the reserved bowl of breadcrumbs and stir to combine. Let sit for 10 minutes. Taste and season with additional salt and pepper as needed.
                                                                  • If you’re using the stuffing in a turkey, let it cool to room temperature before proceeding (do not add the remaining 3/4 cup broth—the stuffing will moisten as it cooks inside the turkey).
                                                                  • If you’re baking it separately, add just enough broth to moisten the mixture (you may not need the entire remaining 3/4 cup). Taste and season with more salt and pepper as needed. Transfer to a 2-quart baking dish, cover with a lid or foil, and bake 20 minutes. Uncover and bake until dry to the touch and golden brown on top, about 20 minutes more.
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Tortilla chips heated in a quick-cooking chile sauce and topped with feta, onion, sour cream, cilantro, and chicken make a particularly tasty version of this popular Mexican dish. Don't let the idea of softened chips put you off. This recipe is a winner.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 tbsp paprika
                                                                  • Yes No 2 1/2 tbsp chili powder
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 lb tortilla chip
                                                                  • Yes No 1/4 lb feta cheese
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1/2 cup cilantro
                                                                  • In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 teaspoon of the salt.
                                                                  • In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the flour and cook, whisking, until golden, about 3 minutes. Add the garlic; cook for 30 seconds. Add the paprika and chili powder mixture and then add the broth slowly, whisking, until smooth. Bring to a simmer. Simmer, covered, until thick enough to coat a spoon, about 25 minutes.
                                                                  • Meanwhile, in a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the pepper and cook until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into slices.
                                                                  • Add the tortilla chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes. Put the sauce on plates and top with the feta, sour cream, onion, cilantro, and chicken.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry

                                                                  Horseradish and Dijon mustard flavor these potatoes. Pair them with steak or tuna.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 4 cup chopped onion
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1 tbsp white balsamic vinegar
                                                                  • Yes No 2 1/2 lb baking potato
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 1 tbsp light mayonnaise
                                                                  • Yes No 1/2 tsp salt
                                                                  • Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; sauté 10 minutes or until caramelized. Remove from heat; stir in vinegar, if desired.
                                                                  • Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
                                                                  • Drain and return potato to pan. Add 3 tablespoons butter and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.
                                                                  • Combine Dijon mustard and remaining ingredients in a small bowl, stirring with a whisk until blended. Add Dijon mustard mixture and caramelized onion mixture to potato mixture, stirring to combine.
                                                                  Yields: 10servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No garnish, plum tomatoes
                                                                  • Melt butter with oil in a 12-inch ovenproof skillet over medium-high heat; add zucchini and onion, and sauté 12 to 14 minutes or until onion is tender. Remove from heat, and stir in 1/4 cup grated Parmesan cheese.
                                                                  • Whisk together eggs and next 3 ingredients at least 1 minute or until well blended. Pour over vegetable mixture.
                                                                  • Bake at 350° for 13 to 15 minutes or until set; increase oven temperature to broil, and broil 5 1/2 inches from heat 1 to 2 minutes or until edges are lightly browned. Sprinkle evenly with remaining 1/4 cup grated Parmesan cheese and basil. Garnish, if desired.
                                                                  • Lightened Zucchini-Onion Frittata: Reduce butter to 1 tablespoon, and omit oil. Sauté zucchini and onion as directed; remove from heat. Reduce grated Parmesan cheese to 1/4 cup, stirring 2 tablespoons into vegetable mixture. Substitute 1 (15-ounce) carton garden vegetable egg substitute for 8 eggs and 1/4 cup lowfat milk for 1/4 cup milk, and whisk together with salt and pepper. Pour over vegetable mixture. Bake as directed; do not broil. Sprinkle evenly with remaining 2 tablespoons grated Parmesan cheese and basil. Garnish, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 piece london broil
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp horseradish
                                                                  • Yes No salt and pepper
                                                                  • Prepare steak: Place garlic, salt, pepper and thyme on a cutting surface and use a large knife to chop together until mixed. Transfer to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients. Place steak in bag and seal. Turn several times to coat meat. Refrigerate, turning several times, for at least 3 hours and up to overnight.
                                                                  • Prepare sauce: Beat cream, sour cream, mustard, lemon juice and horseradish with an electric mixer until mixture forms stiff peaks. Season with salt and pepper. Pour into a chilled serving bowl, cover and refrigerate. (Sauce can be made up to an hour before serving.)
                                                                  • Preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from marinade and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 or 2 minutes longer, until an instant-read thermometer reads 140°F (for medium-rare). Let steak rest on a cutting surface for 10 minutes. Working against the grain, cut into thin slices with a sharp knife. Serve with horseradish sauce on side.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    ziplock bag

                                                                  For a sweet treat, try these Praline Pecans. Be sure to use a heavy saucepan, and work quickly when spooning the pecan mixture onto the wax paper.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup brown sugar
                                                                  • Yes No 2 tbsp corn syrup
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 5 cup pecan
                                                                  • Stir together first 5 ingredients in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 7 to 8 minutes of until a candy thermometer registers 234 degrees.
                                                                  • Remove from heat, and vigorously stir pecans. Spoon pecan mixture onto wax paper, spreading in an even layer. Let stand 20 minutes or until firm. Break praline-coated pecans apart into pieces. Store in an airtight container at room temperature up to 1 week. Freeze in an airtight container or a zip-top plastic bag up to 1 month.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Dress up these almond-flavored meringue cookies by dipping half of each cookie in a glaze of melted chocolate.

                                                                  Ingredients
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup semisweet chocolate chip
                                                                  • Preheat oven to 200°.
                                                                  • To prepare meringues, cover a baking sheet with parchment paper; secure to baking sheet with masking tape.
                                                                  • Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold in almond extract and chopped chocolate. Drop batter by rounded tablespoonfuls onto prepared baking sheet. Bake at 200° for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; leave meringues in oven 1 hour or until cool and crisp. Remove from oven; carefully remove meringues from paper. Cool completely on wire rack.
                                                                  • To prepare glaze, place semisweet chocolate chips in a medium microwave-safe bowl. Microwave at MEDIUM (50% power) 30 seconds or until melted, stirring until smooth. Dip half of each meringue in chocolate. Place on wire rack to dry. Store in an airtight container.
                                                                  Yields: 12(serving size: 1 meringue)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The carrots in this recipe are coarsely mashed with leeks and parsley for a quick, bright dish that sings of spring, even when it’s still cold outside. Because the carrots are mashed, not mushed, they’re a far cry from the baby food texture that makes so many cringe.

                                                                  Ingredients
                                                                  • Yes No 5 lb carrot
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 3/4 cup medium leek, white and pale green parts only, and thinly sliced crosswise
                                                                  • Yes No 3/4 cup half and half
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Bring a large pot of heavily salted water to a boil over high heat. Once water boils, add carrots and cook until very tender, about 12 to 15 minutes.
                                                                  • Drain carrots and let sit, undisturbed, so they “steam dry” for a few minutes. Return pot to stovetop over medium-low heat and add butter. Once butter foams, add leeks, season well with salt and freshly ground pepper, and cook until leeks are soft and wilted, about 2 minutes.
                                                                  • Add carrots and stir to coat. Pour in half-and-half and, using a potato masher or large fork, coarsely mash up the mixture. Mix in parsley, taste and adjust seasoning as needed, and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  For this multihued starter, Andreas Viestad creates purees with three colors of tomatoes, seasoning each with salt, but little else.

                                                                  Ingredients
                                                                  • Yes No 1/2 medium lb dark heirloom tomatoes
                                                                  • Yes No salt
                                                                  • Yes No 1/2 lb yellow plum tomatoes
                                                                  • Yes No 1 tsp chopped parsley
                                                                  • Yes No 1/4 tsp thyme
                                                                  • Yes No a few drops white wine vinegar
                                                                  • Yes No 1/2 lb cherry tomato
                                                                  • Yes No breadsticks
                                                                  • In a blender, puree the dark tomatoes at high speed, until very smooth, 2 minutes; scrape down the sides as necessary. Season the puree with salt and carefully pour into 4 glasses. Refrigerate for about 30 minutes, until the puree has firmed up slightly.
                                                                  • Rinse and dry the blender. Repeat the pureeing process with the yellow tomatoes. Add the parsley, thyme and vinegar; season with salt. Carefully pour the yellow puree into the glasses and refrigerate for about 15 minutes, until the yellow puree is set.
                                                                  • Rinse and dry the blender and process the cherry tomatoes to make the top layer of the parfaits. Refrigerate for 30 minutes. Garnish with breadsticks and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve

                                                                  Here’s a recipe simple enough to fit into a busy holiday schedule but tasty enough to make a lasting impression. The standard sugar cookie is great on its own, but for different personality types on your holiday list, we’ve got variations: Mexican chocolate for the sweets fan, coconut-date for the racy adventurer, and Meyer lemon and black pepper for the subtle sophisticate. Or maybe they’re just all for you. Game plan: Make extra batches, wrap them in plastic, and freeze for later use. To finish, take them out of the freezer and slice and bake as directed. The dough can be frozen up to a month. This basic recipe tastes great when the log is rolled in spiced sugar (1 cup granulated sugar and 1/4 teaspoon ground nutmeg, cinnamon, or cardamom) prior to slicing.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Whisk together flour, baking powder, and salt in a medium mixing bowl to aerate and break up any lumps. Set aside.
                                                                  • Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla and blend well. Scrape down the bowl, add the egg, and mix well. Put the mixer on low, add the flour mixture, and mix until just incorporated.
                                                                  • Turn dough onto a piece of plastic wrap, shape it into a log approximately 12 inches long and 1 1/2 inches in diameter, and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
                                                                  • When ready to bake the cookies, heat the oven to 350°F and arrange a rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 48cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  Dill Pickles
                                                                   20 m

                                                                  These incredibly simple pickles have just the right amount of garlic and dill and are intensely crunchy and refreshing right out of the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup distilled white vinegar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 1 tsp mustard seed
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 3/4 tsp dill seed
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 kirby lb cucumber
                                                                  • Yes No 3/4 cup coarsely chopped dill weed
                                                                  • Yes No 3 garlic clove
                                                                  • In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.
                                                                  • In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.
                                                                  Yields: 1quart
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 oz sharp cheddar cheese
                                                                  • Yes No 8 oz fresh mozzarella cheese
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 cup jarred pimiento
                                                                  • Yes No 1/4 cup pitted green olive
                                                                  • Yes No 1/4 cup pitted black olive
                                                                  • Yes No 2 tbsp parsley
                                                                  • Yes No 2 tsp italian seasoning
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Slice pieces of cheese in half lengthwise and then into 12 slices crosswise. Alternate slices on a platter.
                                                                  • Combine remaining ingredients in a bowl. Pour over cheese. Refrigerate for 2 hours or overnight. Serve with French bread or crackers.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Chili Pie
                                                                   15 m
                                                                  Ingredients
                                                                  • Yes No 1 lb Italian sausage
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 2 15 oz kidney beans in can
                                                                  • Yes No 3/4 cup salsa
                                                                  • Yes No 1 8 1/2 oz, 1/3 cup corn bread mix
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Heat oven to 400° F. In a large skillet, over medium heat, cook the sausage, crumbling it with a spoon, until no trace of pink remains, about 7 minutes. Add the chili powder and cook for 1 minute. Spoon off and discard any fat. Add the beans, tomatoes, and salsa and simmer for 3 minutes. Meanwhile, in a bowl, combine the corn bread mix, egg, and milk, then stir in the Cheddar. Transfer the chili mixture to a 9-by-9-inch or 11-by-7-inch 2-quart baking dish. Spread the corn bread batter over the top. Bake until golden, 15 to 20 minutes. Let cool for 5 minutes before serving.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread