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                                                                  adapted from Cherries Cafe's cookbook, Secrets

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup butter
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 32 oz confectioners' sugar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 4 oz sweet chocolate
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup water
                                                                  • Grease and flour three 9-inch round cake pans. Heat oven to 350 degrees. Combine the chocolate and warm water in a saucepan. Cook over medium heat until the chocolate is melted and smooth, stirring often. Remove from heat.
                                                                  • Combine 1 cup of the butter with the cream cheese and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add the chocolate mixture and vanilla and beat until light and fluffy. Remove 3 cups of the mixture and set aside for the frosting. (Leave remaining cream-cheese mixture in the mixer bowl.)
                                                                  • Mix the flour, baking soda and salt in a bowl. Set aside.
                                                                  • Add the remaining 1/4 cup butter to the remaining cream-cheese mixture. Beat until fluffy with the electric mixer. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl frequently.
                                                                  • With the mixer on low speed, alternately add the flour mixture and buttermilk, beginning and ending with the flour mixture. Pour batter evenly among the 3 prepared pans. Bake 25 minutes, or just until a cake tester inserted into the center comes out clean.
                                                                  • Cool the cakes in the pans on a wire rack for 10 minutes. Then remove cakes from pans and cool completely on a wire rack.
                                                                  • When the cakes are completely cool, spread the reserved frosting between the layers, assemble the cake, and frost the top and sides.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread

                                                                  Double the flavor as well as the nutrients with this two-melon sorbet. Both melons are sources of vitamin A, vitamin C, and fiber. This recipe goes with Frozen Cardamom Bombe with Watermelon-Cantaloupe Center

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 1/2 cup cubed cantaloupe
                                                                  • Yes No 1 1/2 cup cubed watermelon
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Combine sugar and water in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Cool completely. Place cantaloupe and watermelon in a blender or food processor, and process until smooth.
                                                                  • Combine the sugar syrup, melon mixture, and lime juice. Pour the sorbet mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
                                                                  Yields: 3cups (serving size: 1/2 cup)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
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                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for Serbian apricot torte or torta praska is made with a layered yeast dough that requires no rising, apricot filling and crackly meringue topping. Here's a larger photo of apricot torte. Makes 12 servings of Serbian Apricot Torte or Torta Praska

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/3 cup butter
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 1/2 cup diced walnut
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 12 oz jam
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • Dissolve yeast in 1/4 cup warm water and set aside. Coat a 13x9-inch pan with cooking spray. Heat oven to 350 degrees. In a large bowl, mix together butter and flour. In a separate bowl, mix the egg yolks, sour cream and dissolved yeast. Add to flour mixture and blend until a ball of dough forms. Do not knead. Divide dough into 3 equal parts. On a lightly floured board, roll 1 part into a 13x9-inch rectangle and place in prepared pan. In a medium bowl, mix 1 1/2 cups chopped walnuts, 1 1/4 cups sugar and cinnamon and sprinkle over dough in pan. Roll out second piece of dough and place on top. Spread with apricot filling or jam. Roll out remaining piece of dough and place on top. Bake 50-55 minutes or until top is golden brown. In a medium bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Add sugar gradually, beating until stiff peaks form. Remove torte from oven and spread egg whites over top. Sprinkle with 1/4 cup chopped walnuts. Bake until meringue is golden and crackly. Remove from oven and cool completely. Cut into squares, dipping knife in cold water and wiping it clean after each cut.
                                                                  Cuisine:YesNomexican
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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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
                                                                    dip

                                                                  Layers of phyllo dough form the base of this buttery, nut-filled treat from "The Martha Stewart Show" chef Thomas Joseph.

                                                                  Ingredients
                                                                  • Yes No 4 cup pecan
                                                                  • Yes No 3 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp rose water
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 lb frozen phyllo dough
                                                                  • Yes No 2 cup thomas joseph's clarified butter
                                                                  • Preheat oven to 400 degrees.
                                                                  • In a medium bowl, mix together nuts, 1 cup sugar, 1 tablespoon rose water, and 1 tablespoon cinnamon; set aside.
                                                                  • Place remaining 2 1/2 cups sugar, 1 1/4 cups water, and lemon juice in a medium saucepan over medium-high heat. Bring to a boil; immediately reduce to a simmer and cook until slightly thickened, 3 to 5 minutes. Add remaining tablespoon rose water and return to a boil; cook for 1 minute. Remove from heat and let syrup cool completely.
                                                                  • Brush a 9-by-13-inch baking dish with clarified butter. Carefully layer half of the phyllo dough in the baking dish, brushing between each layer with clarified butter. Sprinkle nut mixture over top and continue layering remaining phyllo dough over nut mixture, brushing between each layer with clarified butter.
                                                                  • Brush top layer generously with butter. Using a sharp knife with a very thin blade (such as a boning knife), score baklava into 1 1/2-inch-wide diamond-shaped pieces, cutting through all of the phyllo layers.
                                                                  • Transfer to oven and bake for 10 minutes. Reduce heat to 300 degrees and continue baking until golden brown, about 50 minutes more. Remove from oven and pour syrup over baklava; let cool completely before serving.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 35
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    minute
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                                                                    diamond
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    Diamond

                                                                  In Kentucky, mutton barbecue is balanced by this Worcestershire-based sauce. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No cup worcestershire sauce
                                                                  • Yes No ½ cup tomato ketchup
                                                                  • Yes No cup apple cider vinegar
                                                                  • Yes No 3 tbsp dark brown sugar
                                                                  • Yes No 1 tsp mild hot sauce
                                                                  • Yes No 1 tsp black pepper
                                                                  • Bring Worcestershire, ketchup, vinegar, sugar, hot sauce, and pepper to a boil in a 2-qt. saucepan over high heat; remove from heat and cool.
                                                                  Cuisine:YesNokentucky
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  Mexican Eggs
                                                                   25 m

                                                                  Like a bacon version of huevos rancheros: Try it for an easy weeknight meal or a hearty breakfast.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 16 oz refried beans
                                                                  • Yes No 2 tbsp canned chopped green chiles
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 avocado
                                                                  • Yes No corn tortilla
                                                                  • Brown bacon in a 12-in. frying pan. Drain on a paper towel, leaving 1 tbsp. bacon fat in pan. Cook beans and chiles in the pan over medium heat, stirring often, until simmering.
                                                                  • Make 4 wells in beans with a spoon and crack an egg into each. Cook, covered, just until eggs set, about 4 minutes. Top with cheese, green onions, tomato, cilantro, avocado, and reserved bacon. Serve with tortillas.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for dried mushroom filling is great for nalesniki, pierogi and uszka. And if you make it with Polish borowiki mushrooms, all the better! Mushroom uszka are commonly eaten as a light snack, but are most traditional in beet soup for Christmas Eve dinner. Makes about 2 cups Dried Mushroom Filling

                                                                  Ingredients
                                                                  • Yes No 4 oz dried polish mushrooms
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tbsp fresh white breadcrumbs
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 1 large egg
                                                                  • Yes No salt and pepper
                                                                  • Carefully lift the mushrooms from the soaking liquid so as not to disturb the grit at the bottom of the bowl. Save this liquid for beet soup. Chop mushrooms very finely and set aside. Heat butter in a large skillet. Add onion and saute 5 minutes or until translucent. Add chopped mushrooms to onions and cook 10 minutes or until liquid has evaporated and mixture begins to sizzle. Transfer onion-mushroom mixture to a large bowl and add breadcrumbs, parsley and egg. Season to taste with salt and pepper and mix together forming a firm paste. Set aside and let cool slightly before filling dough squares. Mushroom filling will keep, refrigerated, for up to 24 hours.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate

                                                                  If you like the taste of pecan pie, you'll love this easy alternative. Serve the squares with vanilla ice cream for an over-the-top dessert.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2/3 cup powdered sugar
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 2/3 cup butter
                                                                  • Yes No 3 tbsp whipping cream
                                                                  • Yes No 3 1/2 cup coarsely chopped pecan
                                                                  • Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.
                                                                  • Bake at 350° for 20 minutes or until edges are lightly browned. Cool.
                                                                  • Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.
                                                                  • Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.
                                                                  • Judy Russell, Birmingham, Alabama
                                                                  Yields: 28squares
                                                                    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
                                                                    pour

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

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

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp dry bread crumb
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 16 oz carton non-fat sour cream
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup chopped hazelnut
                                                                  • Yes No 2 tbsp chocolate hazelnut spread
                                                                  • Yes No 1 tsp powdered sugar
                                                                  • Preheat oven to 350°.
                                                                  • Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
                                                                  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Add vanilla and sour cream; beat until well blended.
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk until well combined. Add flour mixture to sugar mixture, stirring just until combined.
                                                                  • Spoon half of batter into prepared Bundt pan; sprinkle evenly with hazelnuts. Drop small spoonfuls of chocolate spread over nuts. Spoon remaining batter over chocolate spread; swirl batter using the tip of a knife. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes; remove cake from pan. Cool completely on a wire rack. Sprinkle cake with powdered sugar.
                                                                  Yields: 14servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp chopped ginger
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup homemade stock
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 lb potato
                                                                  • Yes No 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup chopped peanut
                                                                  • Yes No 1/2 lb plum tomato
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
                                                                  • Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 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
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You can find lollipop sticks at craft stores and at Wilton.com.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup less fat cream cheese
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 10 inch angel food cake
                                                                  • Yes No paper lollipop stick
                                                                  • Yes No 1/2 cup dark chocolate chips
                                                                  • Yes No 1/2 cup white chocolate chips
                                                                  • Yes No assorted sprinkles, jimmies, candies, sliced almonds, toasted coconut flakes, walnuts, cookies
                                                                  • In a small bowl, combine cream cheese and powdered sugar; stir with a whisk.
                                                                  • With clean hands, break up the angel food cake into large pieces (about 6 cups total). Place in the bowl of a food processor and pulse until fine crumbs form; transfer crumbs to a large bowl.
                                                                  • Add the cream cheese mixture and blend until a dough forms. Shape into 1-inch balls and insert lollipop sticks. Transfer to a large plate and refrigerate for 20 minutes.
                                                                  • Place the dark chocolate and white chocolate chips into separate microwave-safe bowls. Heat one bowl at a time for 30 seconds. Remove and stir until chips are melted and smooth (you may need to microwave for another 20 seconds). Immediately remove pops from the refrigerator and dip into either chocolate bowl; sprinkle with desired toppings. Serve immediately.
                                                                  Yields: 20pops (serving size: 1 glazed pop (without toppings))
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No one 1 1/2 lb acorn squash
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 large plum tomato
                                                                  • Yes No 12 garlic clove
                                                                  • Yes No 1/2 lb wheat rigatoni
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 4 pitted kalamata olive
                                                                  • Yes No 1/4 cup thinly sliced basil
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp grated pecorino romano cheese
                                                                  • Preheat the oven to 350°. On a large rimmed baking sheet, toss the squash and onion with 1 tablespoon of the oil; season with salt and pepper and spread in a single layer. Drizzle 2 tablespoons of the oil on another large rimmed baking sheet; add the tomato halves and garlic and roll to coat with oil. Season the tomatoes with salt and pepper and turn them cut side down.
                                                                  • Transfer both sheets to the oven. Roast for about 40 minutes, until tender. Using tongs, transfer the garlic to a bowl; continue roasting the tomatoes for about 20 minutes longer, until very soft. Roast the squash and onion for about 45 minutes total, until tender and golden brown. Cut the squash into bite-size pieces. Discard the tomato skins and coarsely chop the flesh. Squeeze the garlic out of the skins.
                                                                  • In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot.
                                                                  • Meanwhile, in a skillet, heat the remaining 1 tablespoon of oil. Add the pine nuts and toast over moderate heat until golden. Add the crushed red pepper and olives and cook for 1 minute. Add the vegetables and stir over moderately high heat until heated through, about 2 minutes. Season with salt and pepper and scrape into the pasta; add the reserved cooking water, basil and parsley and toss. Serve the pasta in bowls, topping each with 1/2 tablespoon of the pecorino.
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 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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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Adding vanilla extract to the cookie crumbs enhances their vanilla flavor.

                                                                  Ingredients
                                                                  • Yes No 45 reduced fat vanilla wafers
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1/3 cup raspberry
                                                                  • Yes No 1/3 cup blueberry
                                                                  • Yes No 1/3 cup blackberry
                                                                  • Preheat oven to 300°.
                                                                  • To prepare crumble, place wafers in a food processor; pulse 15 times or until fine crumbs form. Add 2 tablespoons butter, and pulse 4 times or until mixture resembles coarse meal. Add vanilla extract and egg white, and pulse just until moist. Spread crumb mixture onto a baking sheet coated with cooking spray, pressing gently. Bake at 300° for 27 minutes or until golden, and let stand 10 minutes. Crumble and set aside.
                                                                  • To prepare custard, heat the milk and vanilla bean over medium-high heat in a large, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Remove from heat, and let stand 30 minutes. Remove vanilla bean from pan. Scrape the seeds from vanilla bean, and add seeds to milk mixture. Discard bean. Add sugar, cornstarch, and salt to milk mixture, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat.
                                                                  • Place egg yolks in a medium bowl, and stir with a whisk. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; add 1 teaspoon butter, stirring until butter melts. Place pan in a large ice-filled bowl for 30 minutes or until the mixture comes to room temperature, stirring occasionally. Cover and chill 8 hours or until set. Combine the berries. Place 1/4 cup crumble in each of 8 (8-ounce) custard cups, and top each serving with 1/4 cup custard. Spoon 2 tablespoons berry mixture over each serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 lime
                                                                  • Yes No 1 lb crabmeat
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 6 hoagie rolls
                                                                  • Yes No 1 mango
                                                                  • Yes No 1 avocado
                                                                  • Preheat oven to 350°. Grate zest from 1 lime to equal 1/2 tsp. Squeeze juice from limes to equal 6 Tbsp. Gently combine zest, lime juice, crabmeat, and cilantro.
                                                                  • Bake buns at 350° for 7 minutes or until toasted.
                                                                  • Spoon crabmeat mixture into buns; sprinkle with mango and avocado. Serve immediately.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 6servings
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 6 oz cans of tuna packed in water
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp pesto
                                                                  • In a medium bowl, combine the tuna, pepper, and pesto. Spread the mixture on your favorite bread or roll.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 3 medium red onion
                                                                  • Yes No 2 large red bell pepper
                                                                  • Yes No 2 large yellow bell pepper
                                                                  • Yes No 8 sprig thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Place a rack in center of oven. Preheat oven to 400°F. Line a shallow baking pan with aluminum foil.
                                                                  • Cut green beans in half. Spread on prepared pan along with carrots, onions, peppers and thyme sprigs. Sprinkle with salt and pepper. Whisk garlic, olive oil, basil, paprika, salt and pepper together in a small bowl. Pour mixture over vegetables and toss to coat evenly. Roast for 20 minutes. Using a wide spatula, turn vegetables. Roast until tender, 15 to 25 minutes more.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The noodles here aren't cooked in the soup; they'd absorb too much of the liquid. Instead, they're boiled separately, tossed with sesame oil, and then put into bowls, waiting to be warmed by the hot broth. The bok choy goes into the soup toward the end of cooking, so that a hint of crispness remains.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 6 scallion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 tsp chopped ginger
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 3 1/2 cup water
                                                                  • Yes No 3 1/2 cup homemade stock
                                                                  • Yes No 4 carrot
                                                                  • Yes No 3/4 lb napa cabbage, leaves
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 3/4 lb small bok choy, stalks
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 lb vermicelli
                                                                  • Yes No 1 1/2 tsp asian sesame oil
                                                                  • In a large saucepan, heat the cooking oil over moderately low heat. Add the scallions, garlic, and ginger and cook, stirring occasionally, until fragrant, about 1 minute. Add the soy sauce, red-pepper flakes, water, and broth and bring to a boil.
                                                                  • Add the carrots to the broth and simmer for 5 minutes. Stir in the cabbage and salt and simmer for 5 minutes longer. Add the bok choy and lemon zest and simmer until the bok choy starts to soften, about 5 minutes. Stir in the lemon juice.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook the vermicelli until just done, about 9 minutes. Drain. Return the noodles to the pot and toss with the sesame oil. Put some noodles in each of four bowls and ladle the soup over the noodles.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A sure sign of spring is the appearance of morel mushrooms. Try them roasted with fresh herbs and a touch of crème fraîche, then spooned over toasted bread for an elegant, yet easy, starter or first course. Special equipment: You will need a pastry brush for this recipe. What to buy: If you can’t find fresh morel mushrooms, substitute fresh porcinis or chanterelles.

                                                                  Ingredients
                                                                  • Yes No 1 lb morel mushroom
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1 tbsp diced savory leaves
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No 1 tbsp cognac
                                                                  • Yes No 1 tbsp champagne vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 4 slice country style bread
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Discard any moldy mushrooms, trim the bottoms of the stems, and cut away any discolored spots. Soak the mushrooms in several changes of cold water to remove any grit. Drain and pat dry with paper towels. Cut into 1/4-inch pieces and place in a large bowl.
                                                                  • Add the measured oil, garlic, and herbs and season with salt and pepper. Transfer to 13-by-9-inch baking dish and spread in an even layer.
                                                                  • Roast the mushrooms until tender, stirring halfway through the cooking time, about 20 minutes total. (Toward the end of the cooking time, the morels will release some of their juices.)
                                                                  • Meanwhile, melt the butter in a small, nonreactive frying pan over medium heat until foaming. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until browned, about 3 to 4 minutes. Remove the pan from heat and carefully add the Cognac. Return the pan to medium heat and simmer until the alcohol smell has cooked off, about 30 seconds.
                                                                  • Remove the pan from heat, add the vinegar and lemon juice, and stir to combine. Stir in the crème fraîche, taste, and season with salt and pepper as needed; set the pan aside.
                                                                  • When the mushrooms are ready, remove the baking dish from the oven, add the shallot-crème fraîche mixture, and stir to combine. Return to the oven and bake until the flavors have melded, about 5 minutes. Taste and season with salt and pepper as needed.
                                                                  • Set the oven to broil. Arrange the bread slices in a single layer on a baking sheet. Using a pastry brush, lightly coat the slices with olive oil and season with salt and pepper. Broil until golden brown, about 2 to 3 minutes. Transfer the toasts to a serving dish and spoon all of the mushrooms and sauce over them. Serve immediately.
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You can substitute dried cherries, cranberries, or raisins for the apricots and use strawberry jam for the preserves.

                                                                  Ingredients
                                                                  • Yes No 3 oz dried apricots
                                                                  • Yes No 1 1/2 lb frozen puff pastry
                                                                  • Yes No 2 tbsp apricot preserves
                                                                  • Yes No 3 tbsp semisweet chocolate chip
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp finely ground coffee
                                                                  • Yes No 1 pint coffee ice cream
                                                                  • Heat oven to 400° F. In a small saucepan, combine the apricots and 1/2 cup of water and bring to a boil. Remove from heat, cover, and let stand 5 minutes. Remove the apricots from the water, let cool, and coarsely chop. On a lightly floured surface, cut the sheet of puff pastry lengthwise into thirds, and cut each third in half (for six 4-by-6-inch pieces). Place 1 teaspoon of the preserves in the lower center of each piece of dough. Top with the chocolate chips and chopped apricots. Brush the edge of each pastry with egg and fold the pastry over the filling, pressing the edges together. Using the tines of a fork, seal the packets securely and brush the tops with the remaining egg. Sprinkle each with 1 teaspoon of sugar. Place the pastries on a cookie sheet lightly coated with vegetable cooking spray and bake 25 to 30 minutes, or until golden brown. In a small bowl, combine the ground coffee with the remaining sugar. Serve the Pastry Pillows warm or at room temperature with the ice cream sprinkled with coffee sugar.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 1/2 tsp cumin seed
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 qt homemade stock
                                                                  • Yes No 3/4 lb potato
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1 turnip
                                                                  • Yes No 2 zucchini
                                                                  • Yes No 1 1/2 lb cod fillet
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomato paste, cumin, red-pepper flakes, black pepper, and 1/2 teaspoon of the salt. Cook, stirring, for 2 minutes.
                                                                  • Add the broth and bring to a simmer. Add the potatoes and carrots and simmer for 10 minutes. Stir in the turnip, zucchini, and the remaining 1/2 teaspoon salt. Simmer for 10 minutes longer. Add the cod, bring back to a simmer, and cook until just done, about 3 minutes. Serve the stew topped with the parsley.
                                                                  Cuisine:YesNotunisian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew

                                                                  This simple gravy is all you’ll need to take your roasted turkey from good to great. Game plan: This recipe requires the roasting pan (with the drippings) of a just-roasted turkey. To make the gravy without the bird, follow the technique in our Smoked Turkey recipe, omitting the pan juices. This recipe was featured as part of our Thanksgiving for Beginners menu.

                                                                  Ingredients
                                                                  • Yes No pan drippings, vegetables, and turkey neck from our basic roasted turkey
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/3 cup flour
                                                                  • Yes No 2 1/2 cup chicken stock
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Pour off the drippings from the roasting into a small heatproof bowl. Let sit for a few minutes for the fat to rise to the top, then skim the fat off with a spoon and discard; set drippings aside.
                                                                  • Place the roasting pan across two burners over medium heat. Put the onion and celery from inside the roasted turkey, along with the roasted turkey neck, in the pan. Scrape up any browned bits from the bottom of the pan with a flat spatula.
                                                                  • Add the wine or sherry while scraping the bottom of the pan, and simmer until reduced by half. Add the reserved drippings back to the pan. Pour the mixture through a strainer set over a medium heatproof bowl and set aside. Discard the solids from the strainer.
                                                                  • Melt the butter in a medium saucepan over medium heat. When it foams, sprinkle the flour evenly over it.
                                                                  • Whisk the flour and butter together and cook, stirring occasionally, until the mixture (known as a roux) turns the color of peanut butter, about 5 to 7 minutes.
                                                                  • While whisking continuously, slowly add the chicken stock or broth and the strained pan juices. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens slightly. Add salt and pepper to taste.
                                                                  Yields: 3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook

                                                                  Chicken and rice dishes are common family meals. This one gives new life to leftover grilled chicken. Slightly browning the broccoli deepens the taste of the dish.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp canola oil
                                                                  • Yes No 8 cup broccoli floret
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 hoisin and lime marinated chicken breast halves
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp oyster sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Heat canola oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
                                                                  • Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
                                                                  • Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute. Stir in salt.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Yale students hone their knife skills chopping and slicing vegetables for this recipe. Served with rice, it is a satisfying meatless entrée. To quarter a pepper: Use a knife to slice pepper in half, and pull away stem.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 1 lb medium zucchini
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 4 slice vidalia onion
                                                                  • Yes No 4 4 inch portobello caps
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup basmati rice
                                                                  • Yes No 1/2 2 oz cup feta cheese
                                                                  • Prepare grill.
                                                                  • To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir well with a whisk.
                                                                  • To prepare vegetables, combine 1/4 cup vinaigrette, zucchini, and bell peppers in a large bowl. Brush remaining 1/4 cup vinaigrette over both sides of onion slices and mushroom caps. Place vegetables on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until vegetables are tender and browned. Place vegetables on a cutting board; cut each vegetable piece in half. Serve over rice; sprinkle with cheese.
                                                                  Yields: 8servings (serving size: 1/2 cup rice, about 2 cups vegetables, and 1 tablespoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Mix pantry staples with broccoli to create a comforting casserole that works for weeknights as well as holiday spreads. If the kids enjoy this recipe, try other veggie-loaded casseroles to sneak nutrients in their meals.

                                                                  Ingredients
                                                                  • Yes No 1 lb broccoli
                                                                  • Yes No 1 10.75 oz cream of mushroom soup
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 1/2 cup shredded cheddar cheese
                                                                  • Yes No 1 stick salted butter
                                                                  • Yes No black pepper
                                                                  • Yes No 1 12 oz sleeve ritz crackers
                                                                  • Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.
                                                                  • Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.
                                                                  • Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined.
                                                                  • Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    ritz
                                                                    Brands:
                                                                  • Yes No
                                                                    Ritz

                                                                  Peppery arugula, sweet bell peppers, and seared steak combine to make a healthy, flavorful salad. It works great on its own as a light meal or as part of a brunch buffet. Game plan: The flank steak, beans, and dressing can be made up to 1 day ahead and refrigerated in a covered container, so that you just have to throw everything together when ready to serve. What to buy: Agave nectar is available at health food stores and online at Wild Organics. It’s also known as agave syrup. If you can’t find agave nectar, just substitute Rich Simple Syrup or a few teaspoons of granulated sugar. Game plan: For a slacker solution, substitute canned beans and use a high-quality store-bought lime vinaigrette. If you want to go outdoors with the steak, heat a grill to medium high (375°F) and grill uncovered for 8 minutes for medium rare. Read more about grilling. This recipe was featured as part of our New Year’s Day Brunch story.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb beef flank steak
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 tsp lime zest
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 cup black beans
                                                                  • Yes No 1 cup black-eyed peas
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 6 oz baby arugula
                                                                    For the steak:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Remove steak from the refrigerator, blot with paper towels, and season liberally on both sides with salt and freshly ground black pepper. Heat a large, oven-safe frying pan over high heat and add oil. (If the steak is too large to fit in the pan, cut it in half and use two pans.) Once oil shimmers, add steak and cook until browned, about 2 minutes per side.
                                                                  • Transfer the pan (or pans) to the oven, and cook steak to an internal temperature of 125°F, about 4 minutes. If serving right away, let steak rest a few minutes before slicing. If making ahead of time, let steak cool, cover it, and place in the refrigerator.
                                                                    For the dressing:
                                                                  • Combine lime juice, lime zest, agave nectar, garlic, and salt in a medium, nonreactive bowl. Whisking continuously, add olive oil in a thin stream until well blended. Season well with freshly ground black pepper and reserve until ready to make the salad.
                                                                    For the salad:
                                                                  • Cut flank steak against the grain into 1/8- to 1/4-inch-thick slices. Trim ends of bell pepper, remove seeds, and discard. Cut bell pepper lengthwise into 1/8-inch-thick slices. Combine steak, bell pepper, black beans, black-eyed peas, onion, and arugula in a large bowl. Add dressing and toss to evenly coat. Season well with salt and freshly ground black pepper.
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Coarsely chop frozen blackberries, and place them back in the freezer until ready to stir into the batter. To freeze muffins, let cool completely, and place in zip-top plastic bags. Reheat in microwave 20 seconds.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 cup rolled oat
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp apple pie spice
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup frozen blackberries
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Preheat oven to 400°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through apple-pie spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.
                                                                  • Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Sprinkle muffins evenly with granulated sugar; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.
                                                                  Yields: 17muffins (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1/4 cup red curry paste
                                                                  • Yes No 1 tbsp dark brown sugar
                                                                  • Yes No 2 13.5 oz cabbage
                                                                  • Yes No 2 1/2 cup organic vegetable broth
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup thinly sliced ginger
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 cup thinly sliced carrot
                                                                  • Yes No 1 1/2 8 oz cup green beans
                                                                  • Yes No 1 14 oz, 1 inch water packed soft tofu
                                                                  • Yes No 3/4 cup cilantro
                                                                  • Heat oil in a large saucepan over medium-high heat. Add garlic to pan; sauté 30 seconds or until lightly browned. Add curry paste; sauté 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger, and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans, and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan, and cook 2 minutes. Garnish with cilantro leaves.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings (serving size: 1 1/3 cups soup and 2 tablespoons cilantro)
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Lavash Crackers
                                                                   2 h 30 m

                                                                  Lavash can be a soft flatbread, but Jessamyn Waldman developed this recipe based on Armenian-style lavash, which is very crisp and dusted with seeds or spices.

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 4 cup bread flour
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No kosher salt
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 tbsp za'atar, sesame seeds and poppy seeds
                                                                  • In the bowl of a standing electric mixer, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, olive oil, honey, 2 teaspoons of salt and the remaining water. Fit the mixer with the dough hook and mix on medium-low until a firm, supple dough forms, 15 minutes. Turn the dough out onto a floured surface and cut into thirds; let stand for 15 minutes.
                                                                  • Preheat the oven to 325°. Lightly coat the underside of three 12-by-15-inch rimmed sheet pans with vegetable oil. On a floured surface, roll out the dough to rectangles slightly larger than the sheet pans, a scant 1/8 inch thick; if the dough springs back, let rest for a few minutes before rolling again. Drape each rectangle over the underside of each sheet pan so it hangs over the edge.
                                                                  • Sprinkle each rectangle with water, then sprinkle with 1/2 teaspoon of kosher salt and 1 tablespoon each of the za'atar and sesame and poppy seeds (1 flavor per tray). Leave the dough whole or, using a pastry wheel, cut it into twelve 3-by-5-inch pieces.
                                                                  • If you have 3 racks in your oven, bake 1 pan of lavash on each rack for 40 minutes, until browned and crisp; shift the pans halfway through baking. If you have 2 racks, bake the lavash in shifts for 35 minutes per batch. Transfer the lavash to racks and let cool. Break the lavash as desired and serve.
                                                                  Yields: 36crackers
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
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                                                                  Wild blueberries reach their peak of abundance and flavor in the late summer; use them to turn ordinary griddle cakes into something scrumptious.

                                                                  Ingredients
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No butter and maple syrup
                                                                  Yields: 2

                                                                  The custard, a versatile dessert sauce that's also great with fresh fruit, makes use of some of the extra egg yolks. For a fitting garnish, arrange a few chocolate-covered coffee beans around the cake.

                                                                  Ingredients
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 tbsp instant coffee
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 12 large egg white
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 cup 2% reduced fat milk
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 3 tbsp frangelico
                                                                  • Yes No 1/2 cup chopped hazelnut
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, and cinnamon, stirring with a whisk, and set aside. Combine espresso and hot water, stirring until espresso dissolves; set aside.
                                                                  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and 1/4 teaspoon salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
                                                                  • Beat in espresso mixture and vanilla extract. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.
                                                                  • Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
                                                                  • To prepare sauce, place egg yolks in a large bowl; set aside. Combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Gradually add 1/2 cup milk, stirring with a whisk until smooth. Stir in remaining milk. Scrape seeds from vanilla bean into the milk mixture; add bean to mixture. Heat milk mixture over medium heat to a boil. Remove from heat; gradually add hot milk mixture to egg yolks, stirring constantly with a whisk.
                                                                  • Return milk mixture to pan. Cook mixture over medium heat until thick and bubbly (about 4 minutes), stirring constantly. Remove from heat. Spoon milk mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until milk mixture comes to room temperature, stirring occasionally. Remove bowl from ice; stir in liqueur. Cover and chill completely.
                                                                  • Remove and discard vanilla bean. Serve angel food cake with sauce, and sprinkle with toasted hazelnuts.
                                                                  Yields: 12servings (serving size: 1 cake slice, about 3 tablespoons sauce, and 2 teaspoons hazelnuts)
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                                                                  • Yes No
                                                                    sprinkle

                                                                  Prep: 1 hr., 15 min.; Stand: 1 hr., 5 min.; Cook: 1 hr., 5 min.

                                                                  Ingredients
                                                                  • Yes No kitchenaid electric stand mixer
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 22 oz large sweet potato
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No 3/4 3 oz cup diced country ham
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1 lb fresh collard greens
                                                                  • Yes No 1 tbsp molasses
                                                                  • Yes No 1 1/2 tsp chicken bouillon granules
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1 egg white
                                                                  • Combine flour and salt on a flat surface, using fingers. Make a well in center of mixture, and add egg, oil, and 3 tablespoons water. Using fingers, incorporate flour gradually until a soft dough forms. Knead dough on a lightly floured surface 3 to 4 minutes or until smooth and elastic. Cover with plastic wrap, and let stand at room temperature 1 hour.
                                                                  • Meanwhile, pierce potato several times with tines of a fork. Place on a microwave-safe plate; cover with damp paper towels.
                                                                  • Microwave at HIGH 10 minutes or until tender. Let stand 5 minutes; peel potato, and mash with a fork or potato masher. Stir in 2 tablespoons butter. Season with salt and pepper to taste.
                                                                  • Sauté onion in remaining 2 tablespoons butter in a medium Dutch oven over medium heat 7 minutes or until tender. Add ham and garlic; sauté 1 minute. Stir in collard greens and next 3 ingredients, tossing to coat; stir in 11 cups water. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 45 minutes or until greens are tender.
                                                                  • Meanwhile, attach pasta maker attachment to electric stand mixer according to manufacturer's instructions. Divide dough into 2 equal portions. Flatten into disks. Feed dough disks into pasta maker, 1 at a time, adjusting pasta sheet roller and mixer speed as you work according to manufacturer's instructions. Lay pasta sheets on a lightly floured surface.
                                                                  • Dollop level tablespoonfuls of potato mixture 1 1/2 inches apart on 1 pasta sheet. Brush egg white around filling on pasta sheet; top with remaining pasta sheet. Gently press pasta sheets together around filling to seal, removing any air pockets. Using a ravioli cutter or a knife, cut pasta sheets into 3- x 2-inch ravioli. Place ravioli on a lightly greased jelly-roll pan. Sprinkle with flour to prevent sticking, if desired. Cover with a damp cloth. Repeat procedure with remaining potato mixture and pasta sheet scraps, rerolling scraps as directed in Step 5.
                                                                  • Cook ravioli, in batches, in boiling salted water to cover 2 minutes or until ravioli float to top; drain. Place 2 ravioli in each of 9 shallow serving bowls. Top with collard green mixture. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 9servings
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                                                                  Ingredients
                                                                  • Yes No 6 2 oz wheat submarine loaves
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 3 tbsp italian style bread crumb
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 1/2 cup low fat, reduced sodium pasta sauce
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Cut an oval piece out of top of each loaf. Reserve oval pieces for another use.
                                                                  • Combine meat and next 5 ingredients. Shape into 36 (1-inch) balls. Cook meatballs in a large nonstick skillet over medium heat 8 to 10 minutes or until browned on all sides. Remove from heat, and pat dry.
                                                                  • Preheat oven to 400°.
                                                                  • Return meatballs to pan; add pasta sauce. Cook over medium-low heat 10 minutes or until thoroughly heated.
                                                                  • Place loaves on a baking sheet; top each with 6 meatballs. Spoon sauce evenly over meatballs. Sprinkle evenly with cheese. Bake at 400° for 5 minutes or until cheese melts.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 sandwich)
                                                                    Steps:
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                                                                  As a dairy-free alternative to creamy dips, the recipe here calls for pureeing sweet peas with scallions, ginger and jalapeño, then seasoning the mix with yellow miso. Serve the spread with different kinds of crackers and breads or sugar snap peas and celery for dipping.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 lb frozen baby peas
                                                                  • Yes No 3 tbsp yellow miso
                                                                  • In a large skillet, heat the oil. Add the scallions, ginger and jalapeño and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.
                                                                  • Transfer the pea mixture to a food processor and let cool slightly. Add the miso and 1/4 cup of water and puree until smooth. Spoon the spread into a bowl.
                                                                  Yields: 2 ½cups
                                                                  • Total Time: 20 minutes
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                                                                  With a buttery crust and custard-like filling, these lemon squares taste as good as they look. A dusting of powdered sugar completes the bar cookie recipe.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 1/3 cup all purpose flour
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 1/2 tsp grated lemon peel
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 4 large egg
                                                                  • In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.
                                                                  • Press dough evenly into a buttered and floured 9- by 13-inch baking pan. Bake in a 350° oven until golden, about 20 minutes.
                                                                  • Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend. Pour onto hot crust.
                                                                  • Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar.
                                                                  • Let cool completely in pan, then cut into 24 bars.
                                                                  • Note: Nutritional analysis is per bar. The lemon squares can be chilled airtight for up to 2 days.
                                                                  Yields: 24bars
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate

                                                                  Dates are a classic for breaking the Ramadan fast and beginning Iftar.

                                                                  Ingredients
                                                                  • Yes No 2 large, 10 oz cup pitted dates
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Slit one side of each date to open then fill with chopped walnuts and enclose. Roll filled dates in powdered sugar in a bowl, then transfer to another bowl. Dates keep in an airtight container 1 week.
                                                                  Yields: 25
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Sugar-coated fruit caramelizes beautifully under the broiler, deepening and intensifying its flavor.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp bourbon
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 pineapple
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 2 cup vanilla fat free ice cream
                                                                  • Yes No 1/4 cup sweetened flaked coconut
                                                                  • Combine granulated sugar, 3 tablespoons bourbon, 3 tablespoons water, and juice in a medium saucepan over medium-high heat; cook 2 minutes or until sugar dissolves, stirring constantly. Bring to a boil; reduce heat to medium and cook, without stirring, 10 minutes or until golden. Remove from heat. Carefully add cream, stirring constantly (mixture will bubble vigorously). Cool slightly. Stir in remaining 2 teaspoons bourbon and vanilla.
                                                                  • Preheat broiler to high.
                                                                  • Cut pineapple lengthwise into 12 slices; cut each slice in half crosswise. Arrange pineapple on a foil-lined broiler pan coated with cooking spray; sprinkle evenly with brown sugar. Broil 5 inches from heat for 12 minutes or until golden brown.
                                                                  • Scoop 1/3 cup ice cream into each of 6 bowls. Arrange 4 pineapple slices in each bowl; top each serving with 2 1/2 tablespoons caramel sauce. Sprinkle each serving with 2 teaspoons coconut; serve immediately.
                                                                  Yields: 6servings
                                                                  • Total Time: 30 minutes
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                                                                  Refer to our recipe for Homemade Turkey Broth, or you can substitute fat-free, less-sodium chicken broth to prepare this recipe, but reduce the added salt.

                                                                  Ingredients
                                                                  • Yes No 8 cup baguette
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 8 oz crimini mushroom (baby portobello)
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1 1/2 cup thinly sliced celery
                                                                  • Yes No 1 1/2 tbsp chopped sage
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1/2 tsp marjoram, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup turkey broth
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 325°.
                                                                  • Place bread on a baking sheet; bake at 325° for 25 minutes, stirring once. Place bread in a large bowl; increase oven temperature to 375°.
                                                                  • Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms, onion, and celery; cover. Cook 5 minutes. Uncover; cook 17 minutes or until tender. Stir in herbs. Add mushroom mixture, salt, and pepper to bread.
                                                                  • Bring broth to a boil in a small saucepan; boil 15 minutes or until reduced to 1 1/2 cups. Cool to room temperature. Combine broth and egg in a medium bowl, stirring with a whisk. Add to bread mixture, tossing to coat. Spoon bread mixture into a 3-quart baking dish coated with cooking spray. Cover and bake at 375° for 15 minutes.
                                                                  • Melt 1 tablespoon butter. Uncover dressing; brush with butter. Bake, uncovered, 25 minutes or until top is lightly browned.
                                                                  Yields: 12servings (serving size: about 3/4 cup)
                                                                    Steps:
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                                                                  Bulgarian cold cucumber soup is made with yogurt, walnuts and dill. This is a no-cook refreshing summer offering that also can be left thicker and served as a dip. Makes 6 servings of Bulgarian Cold Cucumber Soup

                                                                  Ingredients
                                                                  • Yes No 1 large cucumber
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup walnut
                                                                  • Yes No 2 slice day old crustless white sandwich bread, pieces
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 cup yogurt
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No dill weed
                                                                  • Using a food processor (or mortar and pestle, if desired), puree garlic, salt, 1/4 cup walnuts and bread. Slowly add oil through food shoot and process until well combined. Transfer mixture to a large bowl and beat in yogurt, cucumber and lemon juice. At this point, the mixture can be served as a dip. Otherwise, for soup, add water and leave chunky or puree until smooth. Refrigerate until ready to serve. Pour soup into chilled bowls and garnish with 1/2 cup coarsely chopped walnuts, a drizzle of oil and fresh dill.
                                                                  Cuisine:YesNobulgarian
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Nothing says summertime like a homemade peach pie. The filling mixture is thickened with both tapioca and cornstarch, and a sprinkling of sugar over the crust adds a bit more sweetness.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 3 tsp sugar, granulated
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 8 tbsp vegetable shortening
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 lb peach
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 cup instant tapioca
                                                                  • Yes No 4 tbsp corn starch
                                                                  • Make crust: In a food processor pulse flour, salt, cinnamon and sugar. Add butter and shortening; pulse until mixture resembles bread crumbs. Beat yolks with 1/4 cup ice water and pour onto flour mixture. Pulse until dough just comes together into a ball (add more ice water, 1 tsp. at a time, if dough is too dry). Flatten dough into a disk, wrap in plastic and chill for at least 30 minutes.
                                                                  • Make filling: Bring a pot of water to a boil and have ready a bowl of ice water. With a knife make a few slits in skin of each peach. Drop peaches into boiling water for 1 minute, then plunge into ice water. Remove peaches from water and slip off skins. Quarter each peach, remove pit, and cut each quarter in half. Toss peaches with remaining filling ingredients. Let stand for 20 minutes, stirring occasionally.
                                                                  • Preheat oven to 400°F. Line a baking sheet with foil. Divide dough in half. On a lightly floured surface, roll out half of pastry to an 11-inch circle. Cut a 1-inch-wide strip from outer edge of pastry. Place trimmed pastry circle in a deep-dish 9-inch pie plate. Brush edge with water and place pastry strip on edge, pressing to seal. Fill with peach mixture. Place remaining pastry over pie dish. Press pastry together, trim any excess and crimp edges together to seal.
                                                                  • Brush top of pie with beaten egg white and sprinkle with sugar. Make a few slits in top crust to allow steam to escape. Place pie on lined baking sheet.
                                                                  • Bake for 20 minutes, then reduce heat to 375°F and bake for 40 minutes, until pastry is golden brown and filling is bubbly. Let pie cool on a wire rack for at least 25 minutes before serving.
                                                                  Yields: 8servings
                                                                    Steps:
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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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                                                                  One of the most popular Cooking Light chicken recipes, these sweet and spicy grilled chicken thighs are flavored with chili powder, cumin, garlic and cider vinegar.

                                                                  Ingredients
                                                                  • Yes No 2 tsp garlic powder
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 8 boneless skinless chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 tbsp honey
                                                                  • Yes No 2 tsp apple cider vinegar
                                                                  • Preheat broiler.
                                                                  • Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
                                                                  • Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
                                                                  Yields: 4servings (serving size: 2 chicken thighs)
                                                                    Steps:
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                                                                  Prep: 5 min., Bake: 35 min. This is a great make-ahead dish. Follow the package directions to cook the corned beef the day before, and refrigerate. Use our glaze for even more flavor, and just pop it in the oven.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup marmalade
                                                                  • Yes No 2 tbsp stone ground mustard
                                                                  • Yes No 1 3 to 3 1/2 lb corned beef brisket, fully cooked
                                                                  • Stir together 1/2 cup orange marmalade and 2 Tbsp. stone-ground mustard. Brush 1 (3- to 3 1/2-lb.) corned beef brisket, fully cooked, with half of marmalade mixture, and place in a lightly greased jelly-roll pan. Bake at 425° for 30 to 35 minutes or until golden brown, basting with remaining half of marmalade mixture every 10 minutes. Serve corned beef with cooked cabbage.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
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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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                                                                  There is some debate as to who invented kolaczki (plural for kolaczek ). Poles claim it but so do Croatians, Czechs and others. Kolaczki can be round, square or diamond shaped, and the dough can be flaky or yeast-risen, and the spelling varies widely. My family always preferred the flaky kind made with a cream cheese dough, and apricot, raspberry, prune and sweet cheese were our fillings of choice. Nowadays, anything goes -- almond, poppyseed, strawberry, blueberry, even pineapple. You can freeze unbaked filled kolaczki. Bake frozen. View this larger image of kolaczki. Makes about 5 dozen Polish Cream Cheese Kolaczki

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 12 oz butter
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 14 oz fillings of choice
                                                                  • Yes No powdered sugar
                                                                  • Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour. Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling. Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service. SJK writes: "I have a question about freezing. I bought fresh made fillings the grocery store had made up for the holidays, and didn't use even close to all of it. If I make up the cookies and bake them, do they defrost well? Otherwise, if I freeze the filling itself in an airtight container does it defrost well for future baking? Thanks" Yes, you can freeze the fillings with little loss in flavor or consistency. As for the kolaczki. Freeze them filled and unbaked and bake them from the frozen state. Don't freeze baked kolaczki because when you defrost them, they will become soggy. Barbara Rolek, Your Guide to Eastern European Food
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze

                                                                  This "Agua Fresca" is made a little differently than those using actual fruit. The color and flavor is similar to tart cranberry with a subtle tea flavor in the background. When it is served ice cold, the tea flavor is almost imperceptible. It is also loaded with Vitamin C, so it's good for you too!

                                                                  Ingredients
                                                                  • Yes No 2 oz dried jamaica hibiscus flowers
                                                                  • Yes No 3 cup water
                                                                  • Yes No 6 cup drinking water
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 cup crushed ice
                                                                  • Bring 3 cups of water to a boil and pour over hibiscus flowers. Let the flowers soak in the water for about 20 minutes. Pour the liquid and flowers through a strainer into a large pitcher. Add in the sugar and stir for 1-2 minutes or until sugar is dissolved. Pour in remaining water and taste for sweetness. Add more sugar or water if necessary. To serve immediately, only add in 5 cups of water and stir in the 1-2 cups of ice and stir until it is ice cold. *Jamiaca Hibiscus flowers can be found in bulk or in cellophane packages in most hispanic stores. If you cannot find them, you can order them online. They are usually called Jamaica (say Huh-MY-ih-kuh) Hibiscus, but sometimes just hibiscus alone is used.
                                                                  Cuisine:YesNojamaican
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 just ripe peaches
                                                                  • Yes No a fresh rosemary leaves
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No branches
                                                                  • Yes No 1 tbsp 1 tablespoon red wine vinegar
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 tsp crème fraiche
                                                                  • Yes No parma ham
                                                                  • Yes No a sprigs of fresh tarragon
                                                                  • Yes No 2 handfuls of arugula
                                                                  • Yes No 4 oz 4 ounces goat's cheese
                                                                  • In Italy fruit is often grilled – one of the best things I had when I was there was simply grilled fruit sprinkled with vanilla sugar and served with ice cream. So delicious! Peaches, pears, plums, apricots, even figs, are all good for grilling and don’t just have to be eaten as a dessert. Here I'm serving grilledpeaches with bresaola, which is very thinly sliced, cured, dried beef that you can get in Italian markets or good supermarkets. It's salty, savory and goes with the peaches like a dream. This is my favorite little salad at the moment – dead nice!Preheat a barbecue or griddle pan until hot. Cut the peaches in half, then twist them to remove the pits – don’t worry if they break up when you do this. Toss them in a bowl with the chopped rosemary, a splash of olive oil and a little salt and pepper. If you’re cooking on a barbecue, throw some herb branches onto the coals if you like – this will give the peaches a herby, smoky fl avor. Grill the peaches for a couple of minutes on each side until nicely charred, but not burned!Pour the vinegar into a bowl or a Flavor Shaker and add three times as much extra virgin olive oil. Add the yogurt or crème fraîche and a pinch of salt and pepper. Whisk or shake until mixed together well.Drape the bresaola over four plates, pinching it up here and there so it’s not lying fl at. Place the peaches over the bresaola. Toss the tarragon leaves and arugula in the creamy dressing and pile the salad on top of the peaches. Drizzle with a little more extra virgin olive oil, scatter with the crumbled goat’s cheese and tuck in!
                                                                  Cuisine:YesNoparma
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix

                                                                  The crunchy jicama and the soft, sweet mango provide lively counterpoints to the shrimp in both flavor and texture. Tossed with a lemony vinaigrette and a generous amount of cilantro, the salad is ideal for a warm summer evening.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1 3/4 lb small jicama
                                                                  • Yes No 1 mango
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • In a large frying pan, bring the water and 3/4 teaspoon of the salt to a boil. Add the shrimp, cover, and bring back to a boil. Cook, covered, over moderate heat for 1 minute. Stir. Continue cooking until the shrimp are just done, about 2 minutes longer. Drain. When the shrimp are cool enough to handle, cut each one in half lengthwise and then in half crosswise.
                                                                  • Put the shrimp in a large glass or stainless-steel bowl and add the jicama, mango, and cilantro.
                                                                  • In a small glass or stainless-steel bowl, whisk together the lemon juice, the mustard, the remaining 1 1/4 teaspoons of salt, and the pepper. Add the oil slowly, whisking. Just before serving, add this vinaigrette to the shrimp mixture and toss.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Grab a can of pineapple and a jar of red curry paste, toss the takeout menu, and enjoy spicy-sweet broiled beef kebabs. Look in the international aisle for Thai red curry paste -- a puree of red chiles and garlic, often combined with coriander, ginger, and other flavors.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 1 tbsp thai red curry paste
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 1/2 lb shell steak
                                                                  • Yes No 1 red onion, layers
                                                                  • Yes No 1 20 oz slice sliced pineapple in juice, slices
                                                                  • Yes No 1 10 oz spaghetti
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Heat broiler, with rack set 4 inches from heat; line a rimmed baking sheet with aluminum foil. Soak four 12-inch (or eight 6-inch) wooden skewers in a pan of warm water; set aside. Bring a large pot of salted water to a boil.
                                                                  • Meanwhile, make sauce: In a small bowl, whisk together honey, brown sugar, soy sauce, 2 tablespoons vinegar, curry paste, and 1 tablespoon oil. Reserve half the sauce for serving.
                                                                  • Thread beef, onion, and pineapple onto skewers. Place on prepared baking sheet, and brush with sauce. Broil, brushing occasionally with sauce, until beef is medium-rare and onion begins to char, 7 to 10 minutes.
                                                                  • Meanwhile, cook noodles in boiling salted water, according to package instructions. Drain, and place in a medium bowl. Add cilantro and remaining vinegar and oil; season with salt, and toss to combine. Serve skewers with noodles, reserved sauce, and, if desired, red-pepper flakes.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Lemony dressing and fresh mint add vibrant flavor to this pasta salad. Serve chilled or at room temperature, and garnish with pretty mint leaves, if desired.

                                                                  Ingredients
                                                                  • Yes No 8 oz orzo
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 cup diced fennel
                                                                  • Yes No 1/2 cup chopped radish
                                                                  • Yes No 3 tbsp chopped mint
                                                                  • Yes No 3 tbsp minced scallion
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/3 cup pine nut
                                                                  • Cook orzo pasta with 1 tablespoon kosher salt according to the package directions, omitting additional fat. Drain and rinse with cold water. Drain well.
                                                                  • Combine lemon juice and next 3 ingredients (through pepper) in a large bowl; stir well with a whisk. Add orzo, fennel, and the next 4 ingredients (through 1/2 teaspoon salt); toss well to coat. Cover and chill. Top with nuts before serving.
                                                                  Yields: 4servings (serving size: 1 1/4 cups pasta and 4 teaspoons nuts)
                                                                  • Total Time: 58 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Inspired by ruffled tap pants, this cake is covered with frilly rows of white and pink frosting piped from a single bag. Three tender lemon layers make this birthday cake tall enough to show off the ribbon-candy effect of the frosting and ensure there is plenty for everyone.

                                                                  Ingredients
                                                                  • Yes No 1 recipe tender lemon cake
                                                                  • Yes No 1 recipe swiss meringue buttercream
                                                                  • Trim bottom layers; stack on cake round, with 3/4 cup buttercream spread over top of each. Add top layer; spread 1 cup buttercream over entire cake. Refrigerate 40 minutes until firm. Tint half remaining buttercream pink.
                                                                  • Place cake on rotating stand. Lay flat a 12-inch pastry bag with #103 tip. Fill half of bag from tip to top with pink buttercream, other half with white. Hold bag vertically, slot of tip perpendicular to cake; use swift back-and-forth motion 1 inch wide to make ruffle, pulling tip up side.
                                                                  • Turn cake stand slowly, piping circular ruffle over top.
                                                                  Cuisine:YesNoswiss
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 oil packed anchovies
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a food processor, combine the mayonnaise, anchovies, garlic, capers, lemon juice, water and mustard and process until smooth. Add the cheese and pulse to blend. Season with salt and pepper.
                                                                  Yields: ¾cup
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend

                                                                  We’ve combined the sweetness of juicy, ripe pears and the warmth of cinnamon in this all-natural fruit leather. Once it’s dried, the leather becomes beautifully translucent, making the snack fun to find in any lunch box. Special equipment: You will need a nonstick silicone baking mat. Game plan: The fruit leather has a 6- to 7-hour baking time, so plan accordingly. This recipe was featured as part of our Make Your Own Fruit Leather project.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb comice pear
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Heat the oven to 170°F and arrange a rack in the middle. Line a rimmed baking sheet with a silicone baking mat and place on a flat work surface; set aside.
                                                                  • Peel the pears, cut them in half, and remove the cores and stems. Cut into large dice and place in a medium saucepan. Add the water, sugar, cinnamon, and salt. Place the saucepan over medium heat and bring to a boil, stirring occasionally with a rubber spatula. Reduce the heat to medium low and simmer, stirring occasionally, until the pears are knife tender, about 15 to 20 minutes.
                                                                  • Transfer the mixture to a blender and add the lemon juice. Remove the small cap from the blender lid (the pour lid) and cover the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off); blend the pear mixture on high speed until you’ve got a very smooth purée, about 1 minute.
                                                                  • Slowly pour the purée onto the baking mat, tracing the inside of the colored border to create a rectangle. (If your baking mat has no border, leave a 1-inch border from the edge.)
                                                                  • Pour the remaining purée within the borders of the rectangle in a zigzag pattern (do not pour it all into the middle of the baking mat).
                                                                  • Using the rubber spatula, push the purée to cover any empty parts within the rectangle (the surface will not be even).
                                                                  • Keeping the baking sheet on the work surface, grasp the edges of the sheet—pressing against the exposed border of the baking mat with your thumbs—and gently shake back and forth to even out the surface of the purée, rotating the baking sheet and shaking as necessary.
                                                                  • Place in the oven and bake until the surface of the fruit leather is slightly sticky to the touch but, when pressed in several different places, a finger does not leave an indentation, about 6 to 7 hours. Remove the baking sheet from the oven, place on a wire rack, and let cool completely.
                                                                  • Set aside a 16-inch-long sheet of waxed or parchment paper. Starting at one short edge of the cooled fruit leather, pull it up from the baking mat and transfer it to the paper. Using clean kitchen scissors, cut through the fruit leather and paper to form desired-sized strips, shapes, or pieces and roll up, paper and all (to prevent sticking). Store in an airtight container for up to 3 weeks.
                                                                  Yields: 7servings
                                                                  • Total Time: 7 hours 20 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Bake these brownie-like chocolate cakes in muffin cups to get individual servings, then top with coffee ice cream and caramel sauce.

                                                                  Ingredients
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 5 egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No caramel sauce
                                                                  • Yes No coffee ice cream
                                                                  • Heat oven to 325º F. Lightly coat a 12-cup muffin tin with vegetable cooking spray.
                                                                  • Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat. In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate. Mix with a spoon until well blended.
                                                                  • Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes. The cakes will still look a bit moist on top. Remove from the oven and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  This dish uses ingredients that can be found year-round (if you use dried mushrooms), but we like it best in the fall, when fresh mushrooms are available and the cooler weather makes us crave a hearty sauce. You can serve it as a starter for 6 people or make a main course out of it for 4 people. This recipe was featured as part of our How to Make Pancetta story.

                                                                  Ingredients
                                                                  • Yes No 3 porcini mushroom
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp dry white vermouth
                                                                  • Yes No 3/4 lb pancetta
                                                                  • Yes No 1/2 medium white onion
                                                                  • Yes No 6 medium garlic clove
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 lb fettuccine
                                                                  • Yes No 3 oz parmigiano-reggiano cheese
                                                                  • Yes No 4 tbsp chopped flat leaf parsley
                                                                  • If using fresh mushrooms, clean the dirt off all surfaces; cut off and discard the base of the stems. Separate the stems from the caps and thinly slice everything. Combine sliced mushrooms with 1 tablespoon of the olive oil and the vermouth; set aside to macerate for 30 minutes. If using dried mushrooms, combine them in a small bowl with 1 tablespoon of the olive oil and the vermouth. Cover mixture with warm water and set aside for 30 minutes to reconstitute mushrooms.
                                                                  • Cut pancetta slices into 1/4-inch squares. Heat remaining olive oil in a large frying pan over medium-high heat. When oil shimmers, add pancetta and cook, stirring occasionally, until browned, about 10 minutes.
                                                                  • Add mushroom mixture (with liquid), onion, and garlic to pancetta. Reduce heat to medium and simmer until garlic and onions are soft and sauce is slightly reduced.
                                                                  • Once mixture has reduced, lower heat to medium low, add cream, and let simmer 5 minutes more. Set aside.
                                                                  • Cook pasta according to the package directions. Meanwhile, rewarm sauce over low heat. When pasta is cooked, drain it, return it to the stockpot, and add sauce. Mix well.
                                                                  • Garnish with Parmigiano-Reggiano shavings and parsley and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Top this velvety chocolate cake with a brown sugar and pecan mixture that's the frosting equivalent of classic praline candy. After you make the candy mixture, pour it quickly on top of the two 9-inch square cakes.

                                                                  Ingredients
                                                                  • Yes No chocolate velvet cake batter
                                                                  • Yes No 2 cup firmly packed brown sugar
                                                                  • Yes No 2/3 cup whipping cream
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup chopped pecan
                                                                  • Spoon batter evenly into 2 greased and floured aluminum foil-lined 9- x 9- x 2-inch square pans. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack.
                                                                  • Bring brown sugar, whipping cream, and butter to a boil in a 3-quart saucepan over medium heat, stirring often; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Add pecans, stirring gently 3 to 5 minutes or until mixture begins to cool and slightly thicken. Pour immediately over cakes in pans. Let cool completely. Cut cakes into squares.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2(9-inch) cakes (about 9 servings each)
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 chicken thighs, skin on
                                                                  • Yes No 4 chicken drumsticks, skin on
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No cayenne pepper
                                                                  • Yes No olive oil
                                                                  • Yes No chorizo
                                                                  • Yes No large 1 onion
                                                                  • Yes No pepper
                                                                  • Yes No pepper
                                                                  • Yes No celery
                                                                  • Yes No 4 fresh bay leaves
                                                                  • Yes No 4 sprigs of fresh thyme
                                                                  • Yes No 6 cloves of garlic
                                                                  • Yes No 1–2 fresh red chillies
                                                                  • Yes No 400g 1 x tin of chopped tomatoes
                                                                  • Yes No 1.5 liter 1.5 litres chicken stock
                                                                  • Yes No long grain rice
                                                                  • Yes No 16–20 raw king prawns
                                                                  • Yes No handful a of fresh curly parsley
                                                                  • Jambalaya is a French word that means ‘jumbled’ or ‘mixed up’, and I have no doubt that the philosophy and heart of this recipe come from a similar place to paella, kedgeree and risotto.Originally, any Louisiana ‘critter’ unlucky enough to get caught would have gone into this: rabbit, duck, squirrel, frog, alligator... you name it! And similarly, you can adapt it to whatever your local butcher or fishmonger happens to have. Go cheaper by using things like frozen prawns and chicken livers, or more expensive by including lobster or crab. I used an incredible local smoked sausage called andouille, but fresh chorizo or any other smoked sausage would work just as well.This dish makes me happy every time I eat it. And if more people than expected turn up for dinner just add a bit of extra rice.Season the chicken with salt, pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It’s important to control the heat of the pan: you don’t want it to be so slow nothing’s happening, or so fast that things are catching and burning. You want a steady, solid heat.Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken’s ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the pictures). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.Wine suggestion:American Pinot Noir – try one from OregonFind out more about Jamie’s American Road Trip tv show and Jamie’s America Book
                                                                  Cuisine:YesNocreole
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chris Ainsworth makes all kinds of seasonal dessert flatbreads at his restaurant, but his s'mores version is a year-round favorite. While baking the flatbreads in the oven is easier, they're also delicious grilled; just be sure to set the dough away from direct heat so the bottom doesn't burn before the toppings melt.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup crumbled graham cracker
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 lb pizza dough
                                                                  • Yes No vegetable oil
                                                                  • Yes No two 3 oz bars semisweet chocolate
                                                                  • Yes No 1 mini cup miniature marshmallow
                                                                  • Yes No powdered sugar
                                                                  • Set a pizza stone on the bottom of the oven and set a rack on the top shelf. Preheat the oven to 500° and heat the stone for at least 45 minutes. In a food processor, combine the crumbled graham crackers with the brown and granulated sugars and the butter, vanilla and salt. Process the mixture to fine crumbs.
                                                                  • On a lightly floured work surface, roll out each piece of pizza dough to a 12-inch round. Transfer 1 round of dough to a lightly floured pizza peel. Very lightly drizzle the round with vegetable oil and gently rub the oil over the dough.
                                                                  • Slide the dough onto the hot stone and bake for about 2 minutes, until it starts to brown on the bottom and puff on top. Using 2 large spatulas, remove the pizza crust and sprinkle it with half of the graham cracker crumbs, half of the chocolate and half of the marshmallows. Return the pizza to the stone and bake for 1 minute. Transfer the pizza to the top shelf of the oven and bake for about 1 minute, until the marshmallows are browned.
                                                                  • Sift confectioners' sugar on top. Cut the pizza into wedges and serve right away. Repeat with the remaining dough, oil, graham cracker crumbs, chocolate and marshmallows to make a second pizza.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you?re having a nice night with mates and there?s good wine and some conversation happening then I think this is a lovely thing to bring out a few hours after dinner. It?s like a sorbet, but without the work. Fiery chilled grappa, good-quality chocolate and delicious frozen grapes are a great little combo that show you care and you?ve made a bit of effort. You could either use dark chocolate or a mixture of different flavours, depending on what you fancy.

                                                                  Ingredients
                                                                  • Yes No a of grappa
                                                                  • Yes No 3 frozen grapes
                                                                  • Yes No a bars of good quality chocolate (70% cocoa solids
                                                                  • If you’re having a nice night with mates and there’s good wine and some conversation happening then I think this is a lovely thing to bring out a few hours after dinner. It’s like a sorbet, but without the work. Fiery chilled grappa, good-quality chocolate and delicious frozen grapes are a great little combo that show you care and you’ve made a bit of effort. You could either use dark chocolate or a mixture of different flavours, depending on what you fancy. Put your bottle of grappa and the grapes in the freezer about 2 to 3 hours before you want to serve them. Right before serving; give your bars of chocolate a good whack against the counter to break them up into large chunks. Pile these chunks in the middle of a nice wooden board, arrange your frozen grapes beside them and serve with a nice little glass of grappa to sip on while you watch the grapes and chocolate disappear. So simple, but such a treat.
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve