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                                                                  Notes: Pan-toasting the raisins gives them a unique crusty, sugary texture; if using dried currants, skip step 1.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/2 cup major grey
                                                                  • Yes No 3/4 cup sour cream
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 3 cup basmati rice
                                                                  • Yes No 2 cup diced turkey
                                                                  • Yes No salt
                                                                  • Yes No 3 cup butter lettuce leaves
                                                                  • Yes No 1/2 cup coarsely chopped roasted, salted almonds
                                                                  • Yes No 1 cup thinly sliced banana
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 lime
                                                                  • Yes No hot sauce
                                                                  • In an 8- to 10-inch frying pan over medium-high heat, stir raisins until puffy, about 4 minutes (see notes); take care to avoid scorching. Pour into a small bowl.
                                                                  • With scissors, snip through 1/2 cup chutney to cut apart large pieces of fruit; scrape into a large bowl. Add sour cream, shallot, and curry powder; mix well. Add rice and chicken and mix well, adding salt to taste.
                                                                  • Line four wide, shallow bowls with lettuce leaves; mound chicken salad on lettuce and spread it out slightly.
                                                                  • Arrange raisins, almonds, bananas, and cilantro decoratively on chicken salad; set a lime half on the side of each salad. Serve with additional chutney, salt, and hot sauce to add to taste.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp asian fish sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lb fingerling potatoes
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 tsp herbes de provence
                                                                  • Yes No 5 lb beef rib-eye steak
                                                                  • Yes No 1/2 lb watercress
                                                                  • Yes No 5 oz parmesan cheese
                                                                  • Yes No lemon
                                                                  • Preheat the oven to 350°. Light a grill. In a small bowl, combine 2 tablespoons of the olive oil with the lemon juice, fish sauce and a generous pinch each of salt and pepper. Set the dressing aside.
                                                                  • In a medium roasting pan, toss the potatoes with 2 tablespoons of the olive oil and season with salt. Roast for about 30 minutes, or until tender.
                                                                  • Meanwhile, in a small bowl, combine the garlic and herbes de Provence with the remaining 1/4 cup plus 2 tablespoons of olive oil and a generous pinch each of salt and pepper. Rub the mixture all over the steaks. Grill over high heat until browned but still medium rare, 3 to 4 minutes.
                                                                  • In a large bowl, toss the watercress with the dressing and Parmesan shavings and season with salt and pepper. Serve the salad with the steaks and potatoes and pass the lemon wedges at the table.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 qt water
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 fresh cilantro
                                                                  • Yes No 2 lb firm white fish fillets
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • Yes No 2 canned chipotle chiles in adobo sauce
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2/3 cup mayonnaise
                                                                  • Yes No 2 tsp adobo sauce from chipotle chiles in adobo
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 12 corn tortilla
                                                                  • Yes No 6 cup shredded iceberg lettuce
                                                                  • Yes No 2 avocados
                                                                  • Yes No garnishes, fresh cilantro, lime
                                                                  • Bring first 7 ingredients to a boil in a 6-quart Dutch oven. Add fish, reduce heat, and simmer 3 minutes. Drain well, reserving fish but discarding onion, garlic, bay leaf, and cilantro. Flake fish, and set aside.
                                                                  • Heat olive oil in a large skillet over medium-high heat. Add pressed garlic cloves, and sauté 30 seconds. Add tomatoes, 1 or 2 chopped chipotle chiles, cloves, black pepper, and 1 tablespoon lime juice. Bring to a boil, reduce heat, and simmer 10 minutes or until liquid almost evaporates. Process tomato mixture in a blender until smooth; return to skillet. Add fish to tomato mixture, and cook 1 minute or until thoroughly heated. Remove from heat, cover, and keep warm.
                                                                  • Stir remaining chipotle chile into mayonnaise. Stir in 2 teaspoons adobo sauce until blended.
                                                                  • Heat vegetable oil in a 9-inch skillet over medium-high heat. Fry tortillas, one at a time, in hot oil 1 minute or until richly browned and crisp, turning once or twice. Drain on paper towels.
                                                                  • Spread chipotle mayonnaise evenly on tortillas. Top each tortilla with 1/3 cup fish mixture, 1/2 cup lettuce, and avocado slices. Garnish, if desired.
                                                                  • Note: Try this recipe with rotisserie chicken in place of the fish for a quick weeknight dinner.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rotisserie
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Martha's sister-in-law Rita Christiansen never adds too much fruit to the filling because, when mixed with other fruit, rhubarb will absorb some of their flavors, overwhelming its own subtle taste.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No deep dish pate brisee
                                                                  • Yes No 1 1/2 lb rhubarb
                                                                  • Yes No 2 cup raspberry
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Preheat oven to 350 degrees.
                                                                  • On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
                                                                  • Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Refrigerate while preparing lattice top.
                                                                  • In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet.
                                                                  • Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving.
                                                                  Yields: 111-inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Tsoureki, a sweet yeast bread made of eggs, milk, and butter, is a staple during Greek Easter. The three-strand braid symbolizes the Holy Trinity, while the red-dyed hard-boiled egg braided into the dough symbolizes the blood of Christ. The bread is delicious and keeps for several days, but eat that double-cooked egg at your own risk. What to buy: For a more authentically Greek Easter bread, season it with mahlepi and mastic. Mahlepi, also known as mahleb and mahlab, is the seed kernel found within the stone of the St. Lucie cherry. It is ground into a powder and used as a spice in Middle Eastern foods. It tastes similar to bitter almonds and tonka beans. Mastic is the sap of the mastic tree, which grows in Greece and across the Mediterranean. The sap is dried into a resin or gum, then ground and used as a spice. Mastic and mahlepi can be purchased at Greek grocers or online. This recipe was featured as part of our Greek Easter Celebration menu.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 1/4 oz, 2 1/2 teaspoons active dry yeast
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp ground mahlepi
                                                                  • Yes No 1/4 tsp mastic crystals
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 tsp finely grated orange zest
                                                                  • Yes No 1 red dyed hard egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/3 cup sliced almond
                                                                  • In a small saucepan, heat 3/4 cup of the milk until warm to the touch but not hot (about 105°F to 115°F on an instant-read thermometer). Transfer the warm milk to a large bowl and sprinkle the yeast on top. Set aside for about 15 minutes to activate the yeast.
                                                                  • Sift the flour, sugar, salt, mahlepi (if using), and mastic (if using) together into a large bowl; set aside.
                                                                  • In a small saucepan, melt 7 tablespoons of the butter. Let the butter cool, then transfer to a medium bowl. Add the eggs and orange zest and beat together. Stir the egg mixture into the yeast mixture until combined.
                                                                  • Using a spoon, stir the flour mixture into the yeast-egg mixture until combined. Turn the dough onto a floured work surface and knead until smooth, flouring your hands and the surface as needed, about 10 minutes.
                                                                  • Coat a baking sheet and a 16-inch piece of plastic wrap with the remaining 1 tablespoon butter. Set the dough on the baking sheet and cover it with the plastic wrap, butter side down. Let rise in a warm place until doubled in size, about 2 hours.
                                                                  • Remove the plastic wrap and set it aside. Divide the dough into 3 equal pieces (about 12 ounces each). Roll the pieces into 1-1/4-by-16-1/2-inch ropes. Pinch all 3 pieces together on one end to secure, then braid the ropes, entwining the red hard-boiled egg (if using) into the bread. Pinch the other end of the ropes together to secure the braid. Set the braided dough on the prepared baking sheet, cover with the buttered plastic wrap (butter side down), and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, heat the oven to 350°F and arrange a rack in the middle.
                                                                  • In a small bowl, beat together the egg yolk and remaining 1 tablespoon milk. With a pastry brush, evenly brush the egg mixture over the risen dough, then sprinkle the almonds over top, pressing the nuts gently into the dough. Bake until the bread is browned and the internal temperature reaches 190°F on an instant-read thermometer, about 30 minutes. Let cool before serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 11servings
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No three 4 inch cinnamon stick
                                                                  • Yes No 1 1 lb medium eggplant
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No sea salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 3 lb kosher salt
                                                                  • Yes No 2 cup water
                                                                  • Yes No one 2 lb red snapper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/2 lemon
                                                                  • Preheat the oven to 400°. Poke the cinnamon into the eggplant. Roast the eggplant on a baking sheet until tender, about 50 minutes. Transfer the eggplant to a bowl, cover with plastic wrap and let cool slightly. Discard the cinnamon and peel the eggplant.
                                                                  • In a microwave-safe bowl, cover the raisins with water and microwave at high power until plumped, about 30 seconds. Drain the raisins and transfer them to a blender. Add the roasted eggplant and the olive oil and puree until smooth. Season the puree with sea salt and cayenne.
                                                                  • In a bowl, mix the kosher salt with the water until it is the consistency of moist sand. On a parchment paper-lined baking sheet, mound one-fourth of the salt slightly larger than the fish. Lay the fish on the salt and fill its cavity with the bay leaves and lemon wedges. Poke a short skewer into the thickest part of the fish, just behind the head. Pack the remaining kosher salt over and around the fish to enclose it; leave the skewer visible.
                                                                  • Bake the fish for about 35 minutes, until an instant-read thermometer inserted in the skewer hole registers 135°. Let the fish rest for 5 minutes; crack and remove the salt crust. Serve the fish without the skin, with the eggplant puree alongside.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Fill this basic dessert-tart crust with anything from chocolate ganache topped with whipped cream to lemon curd and meringue or pastry cream with fresh fruit. Jazz up the tart shell by adding the seeds from a vanilla bean, a tablespoon of citrus zest, or just follow the recipe for our Ricotta and Honey Tart or our Chocolate Ganache Tart with vodka-cherry sauce. Special equipment: You will need a 9-inch tart pan with a removable bottom for this recipe.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp organic unsalted butter
                                                                  • Yes No 3 tbsp organic sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup organic all purpose flour
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms.
                                                                  • Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
                                                                  • Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
                                                                  • Remove from the oven and cool completely on a wire rack before filling and removing from the pan.
                                                                  Yields: 1(9-inch) tart crust
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pecan
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Yes No 1 8 oz neufchâtel
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No 8 croissant
                                                                  • Yes No 1/4 cup apricot jam
                                                                  • Yes No powdered sugar
                                                                  • Arrange rack in lower third of oven. Preheat oven to 350°F. Spread pecans on a baking sheet and roast until they are lightly toasted, about 8 minutes. Let cool and coarsely chop; set aside. Cover same baking sheet with parchment paper; set aside.
                                                                  • To make vanilla syrup, combine 6 Tbsp. sugar and 1/4 cup water in a small saucepan over high heat and bring to a boil; remove from heat, stir in 1/4 tsp. vanilla. Let syrup cool; set aside.
                                                                  • With an electric mixer, beat together Neufchâtel and remaining 3 Tbsp. sugar on high speed until mixture is fluffy. Add flour, egg and remaining 1/2 tsp. vanilla, and mix on medium speed until blended well. Set aside.
                                                                  • Position croissant bottoms on baking sheet and brush each with reserved vanilla syrup. Spread 1/2 Tbsp. jam on each bottom. Spread Neufchâtel mixture over jam, sprinkle with chopped pecans and replace croissant tops.
                                                                  • Bake until croissants are slightly darkened and filling is puffed, 15 to 20 minutes. Let cool slightly and dust with confectioners' sugar, if desired.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Cut the pieces of pepper, zucchini, and onion large enough so that they don't fall through the grill rack. Or use a grill basket, which is great for grilling small pieces of food.

                                                                  Ingredients
                                                                  • Yes No 1 lb boneless leg of lamb
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 small zucchini
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No olive oil cooking spray
                                                                  • Prepare grill.
                                                                  • Combine first 4 ingredients in a large bowl. Add garlic and next 5 ingredients; toss gently to coat.
                                                                  • Arrange lamb mixture in grilling basket coated with cooking spray on grill rack. Grill covered, 14 minutes, turning once, until lamb is done and vegetables are tender.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 1 3/4 cups)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover

                                                                  Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pan. Serve pie with sweetened whipped cream flavored with grated orange peel.

                                                                  Ingredients
                                                                  • Yes No pastry shell
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 6 1/2 cup sliced firm ripe peaches
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes; let cool on a rack.
                                                                  • Meanwhile, in a bowl, mix cream cheese and 1/2 cup sugar until smooth. Spread evenly over bottom of cool pastry.
                                                                  • In a blender or food processor, whirl 1 cup sliced peaches, remaining 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into a 3- to 4-quart pan; stir over medium-high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
                                                                  • Add remaining 5 1/2 cups peaches to hot peach glaze and mix to coat slices. Let cool until tepid, about 25 minutes, then scrape onto cream cheese mixture in crust.
                                                                  • Chill, uncovered, until firm enough to cut, at least 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch fruit) and chill up to 1 day.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp fat free caramel flavored sundae syrup
                                                                  • Yes No 2 cup fat free frozen whipped topping
                                                                  • Yes No 4 cup fat free vanilla ice cream
                                                                  • Yes No 1 6 oz ready made chocolate crumb piecrust
                                                                  • Yes No 1/4 cup fat free chocolate flavored sundae syrup
                                                                  • Yes No 4 cup sliced banana
                                                                  • Yes No 2 tbsp chopped dry roasted unsalted peanuts
                                                                  • Combine caramel syrup and whipped topping in a medium bowl; gently fold 3 times to form swirls.
                                                                  • Spoon ice cream into piecrust. Drizzle 2 tablespoons chocolate syrup over ice cream. Spread whipped topping mixture over chocolate syrup. Cover and freeze 2 hours or until firm.
                                                                  • Cut pie into 8 pieces. Place on individual serving dishes. Top each piece with 1/2 cup banana, 1 teaspoon chocolate syrup, and 1 teaspoon peanuts.
                                                                  Yields: 8servings
                                                                  • Prep Time: 19 minutes
                                                                  • Total Time: 19 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  The reserved watermelon flesh from the Pickled Watermelon Rind is perfect for this recipe.

                                                                  Ingredients
                                                                  • Yes No 4 cup and red watermelon
                                                                  • Yes No 4 cup and yellow watermelon
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp lime zest
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 cup pickled watermelon rind
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 1/4 cup coarsely chopped basil
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp jalapeño chili pepper
                                                                  • Yes No 1 tbsp thinly sliced shallot
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup crumbled cotija cheese
                                                                  • Combine first 5 ingredients in a large glass bowl. Stir in Pickled Watermelon Rind and next 6 ingredients. Drizzle with oil; sprinkle with cheese. Serve immediately, or cover and chill up to 2 hours.
                                                                  • *Feta cheese may be substituted.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 9servings
                                                                  • Total Time: 3 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 tbsp active dry yeast
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 5 1/2 cup bread flour
                                                                  • Yes No 2 1/2 tsp kosher salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1 coarse tsp sea salt
                                                                  • In a small bowl, combine the yeast with the sugar and warm water and let stand until foamy, 5 minutes. In a medium saucepan, heat the milk with 10 tablespoons of the butter until just melted. Remove the saucepan from the heat and let cool slightly. Stir in the foamy yeast mixture.
                                                                  • In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the kosher salt. With the machine on, gradually add the warm milk mixture and the eggs and beat at medium speed until a smooth, silky dough forms, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise until doubled in bulk, about 1 hour.
                                                                  • Lightly butter a 9-by-13-inch metal baking pan. In a small saucepan, melt the remaining 6 tablespoons of butter over moderate heat. Punch down the dough and divide it into 24 pieces. Let the pieces rest for 5 minutes. Roll each piece of dough into a ball. Using buttered fingers, press the balls into 3-inch rounds. Brush all over with some of the melted butter and fold each one in half. Arrange the rolls in the prepared pan, seams down, in even rows. Brush any remaining melted butter over the rolls. Cover loosely with plastic wrap and let rise until nearly doubled in bulk, about 1 hour.
                                                                  • Preheat the oven to 350. Sprinkle the rolls with the caraway seeds and sea salt and bake in the center of the oven for 50 minutes, until puffy and golden. Transfer the pan to a rack and let cool for 15 minutes. Invert the rolls onto a platter, then invert them again onto the rack. Let cool slightly before serving.
                                                                  Yields: 12rolls
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 16 1/2 inch thick slice baguette
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 4 tomato
                                                                  • Yes No 1/2 small sweet onion
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat grill to 350° to 400° (medium-high) heat. Brush both sides of bread with oil. Grill 1 to 1 1/2 minutes per side or until toasted.
                                                                  • Toss together tomatoes and next 5 ingredients; serve over bread slices.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                  • Total Time: 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  Bark should be kept in an airtight container in the fridge or a cool room. It will keep for up to 3 weeks.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup dried cherry
                                                                  • Yes No 1/2 cup unsalted pistachio
                                                                  • Yes No 1/4 cup chopped crystallized ginger
                                                                  • Yes No 7 oz dark chocolate
                                                                  • Combine cherries, pistachios, and ginger in a medium bowl, stirring well. Line baking sheet with heavy-duty foil; chill pan.
                                                                  • Place chocolate in a double boiler or a heatproof bowl; cook over simmering water until chocolate is melted, stirring frequently (about 5 minutes). Stir in half of fruit mixture; spread onto prepared pan. Using a rubber spatula, spread chocolate mixture evenly into an 11- x 9-inch rectangle. Immediately sprinkle the remaining fruit mixture evenly over top of the chocolate mixture; chill (about 10 minutes).
                                                                  • Break into 10 (3-inch) pieces; serve.
                                                                  Yields: 10servings (serving size: 1 piece)
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Whip up these Deviled Eggs in a flash with only 5 ingredients. They make a pretty presentation for a party and a great appetizer that your guests will enjoy.

                                                                  Ingredients
                                                                  • Yes No 5 egg
                                                                  • Yes No 1 1/2 tbsp dijon mustard
                                                                  • Yes No 1 1/2 tbsp mayonnaise
                                                                  • Yes No 5 pimiento stuffed green olives
                                                                  • Yes No 1 tsp cajun seasoning
                                                                  • Cut eggs in half lengthwise; carefully remove yolks.
                                                                  • Mash yolks, and stir in mustard and mayonnaise; blend well.
                                                                  • Spoon yolk mixture evenly into egg whites. Place an olive half in the center of each; sprinkle with Cajun seasoning.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10eggs
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle

                                                                  Roasting the squash before adding it to the soup concentrates its sweet flavor.

                                                                  Ingredients
                                                                  • Yes No one 1 1/2 lb butternut squash
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 1 1/2 cup leeks, white parts only
                                                                  • Yes No 1 spanish onion
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 parsnip
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Preheat the oven to 425°. Cut the stem off the squash and carefully cut the squash in half lengthwise. Scoop out the seeds. Rub the cut sides of the squash with 1 tablespoon of the olive oil. Set the squash on a baking sheet, cut sides up, season generously with salt and pepper and cover with a sheet of parchment paper. Roast the squash for about 40 minutes, or until tender. Let the squash cool to room temperature. Scoop out the flesh and coarsely chop it.
                                                                  • Meanwhile, in a large, heavy casserole, melt the butter in the remaining 2 tablespoons of olive oil over moderate heat. When the butter begins to brown, add the leeks and onion and cook, stirring frequently, until the onion is translucent, about 4 minutes. Add the potatoes, celery, carrots, parsnips, chicken stock, wine and thyme and bring to a boil. Reduce the heat, cover partially and simmer until the potatoes are tender, about 20 minutes. Add the chopped roasted squash to the chowder; cover and simmer for 10 minutes longer.
                                                                  • Transfer one third of the soup to a blender and puree until smooth. Stir the puree into the soup and season with salt and pepper. Stir in the parsley and serve with the Parmesan Croutons.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for Polish peasants' meal or chlopski posilek (HWAWP-skee paw-SEE-wek) can be prepared many ways. This is my version. Some people use smoked sausage instead of fresh, some add mushrooms or leeks. As you can imagine, the dish varies from village to village, from family to family. One thing is for certain, this "peasant" food is a gift from the gods, in my book. Here is a larger photo of Polish peasants' meal. Makes 4-6 servings of Polish Peasants' Meal or Chlopski Posilek

                                                                  Ingredients
                                                                  • Yes No 1/2 lb bacon
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 lb fresh polish sausage
                                                                  • Yes No 1 medium cabbage
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • In a Dutch oven, saute bacon, onion, garlic and Polish sausage until most of the fat has rendered out of the bacon, the onion is almost tender and the sausage is no longer pink on the outside. The fat may be drained, if desired, but I leave it in. Add the cabbage, pepper, caraway seeds and wine and cover. Let steam-cook for 10 minutes. Using tongs, mix the cabbage-meat mixture, cover and cook an additional 15 to 20 minutes or until cabbage is tender but not mushy. To stretch this meal, serve over cooked barley, noodles or fork-mashed potatoes, if desired.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash

                                                                  This recipe for tulumbe is a very sweet and popular dessert in the Balkans. The batter is similar to a French pate a choux dough, and the appearance is similar to an unfilled, unglazed eclair. Tulumbe are traditionally fried and then soaked in simple syrup overnight. I prefer to bake mine as I've done here. Here's a larger photo of tulumbe. Makes about 12 Balkan Tulumbe Pastries

                                                                  Ingredients
                                                                  • Yes No 6 1/4 cup organic sugar, granulated
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 tbsp organic pure vanilla extract
                                                                  • Yes No 1 tsp organic lemon juice
                                                                  • Yes No 6 oz organic unsalted butter
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup organic all purpose flour
                                                                  • Yes No 6 large organic egg
                                                                  • To make the syrup: In a large saucepan, bring the syrup ingredients to a boil. Reduce heat and cook down for 10-15 minutes. Let cool completely and then divide into two large bowls. To make the dough: Heat oven to 425 degrees. In a medium saucepan, melt butter in water. Add salt and flour, and stir until dough forms a mass that cleans the sides of the pan. Beat in the eggs, one at a time, until the batter is smooth. Line a sheet pan with parchment paper. Fill a pastry bag fitted with a large star tip with dough and pipe 12 (5-inch) lengths onto the prepared pan. Bake about 20 minutes, until the tolumbe puff up and turn golden brown. Place hot tulumbe into two bowls of syrup, pushing down lightly. Soak overnight and serve cold the next day.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This old fashioned version of a cheesecake has been a staple in my family for as long as I've been alive. The filling is less sweet than most cheesecakes, but the sugared graham cracker crust makes up for it. However, when I finally looked my old family recipe up in a cookbook, I was surprised at what I found.

                                                                  Ingredients
                                                                  • Yes No 2 cup graham cracker
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 36 oz large curd cottage cheese
                                                                  • Yes No 6 tbsp flour
                                                                  • Yes No 1/4 cup chopped pistachio
                                                                  Cuisine:YesNoeuropean

                                                                  Purchase pound cake from a bakery or a frozen loaf pound cake to save time. Or bake your favorite, and freeze it the weekend before. Thaw frozen cake in refrigerator overnight.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 16 lb cake
                                                                  • Yes No maple mint cream
                                                                  • Yes No raspberry sauce
                                                                  • Yes No mint
                                                                  • Stir together eggs and milk in a shallow dish.
                                                                  • Dip pound cake slices in egg mixture, evenly coating both sides. Cook pound cake slices, in batches, in a lightly greased large nonstick skillet over medium heat 2 1/2 minutes on each side or until golden brown.
                                                                  • Serve with Maple-Mint Cream and Raspberry Sauce, if desired. Garnish, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/3 cup shredded gruyère cheese
                                                                  • Yes No 1/3 cup minced smoked ham
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg
                                                                  • Preheat the oven to 400°. In a medium bowl, combine the all-purpose and cake flours with the sugar, baking powder, salt and pepper. Cut in the butter until it's the size of large peas. Stir in the cheese and ham and make a well in the center. In a small pitcher, combine the buttermilk and eggs. Pour the liquid into the well and quickly stir until the dough is moistened. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times, just until it holds together.
                                                                  • Pat the dough into a 10-inch round about 3/4 inch thick. Using a 2 1/4-inch round cookie cutter, stamp out biscuits as close together as possible. Gently press the scraps together and stamp out more biscuits. Transfer the biscuits to a baking sheet and brush the tops with buttermilk. Bake for 15 minutes, or until golden and risen. Serve hot.
                                                                  Yields: 16biscuits
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup cubed red potato
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup minced scallion
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 large egg white
                                                                  • Preheat oven to 425°.
                                                                  • Cook the potato in boiling water 15 minutes or until very tender. Drain well; mash potato, and cool.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add mashed potato, cheese, buttermilk, and green onions; stir just until moist.
                                                                  • Turn dough out onto a floured surface, and knead lightly 5 times. Roll dough to a 3/4-inch thickness, and cut with a 3-inch biscuit cutter. Place on a baking sheet. Combine water and egg white, and brush over biscuits. Bake at 425° for 20 minutes or until golden.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush

                                                                  For the garnish, cut desired amount of wooden skewers into 5-inch lengths; then place fresh blackberries on skewers.

                                                                  Ingredients
                                                                  • Yes No 3 cup frozen blackberries
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No pinch baking soda
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 family size tea bag
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No garnishes, fresh blackberries, fresh mint sprigs
                                                                  • Combine blackberries and sugar in large container. Crush blackberries with wooden spoon. Add mint and baking soda. Set aside.
                                                                  • Pour 4 cups boiling water over tea bags; cover and let stand 3 minutes. Discard tea bags.
                                                                  • Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill until ready to serve. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 yellow squash
                                                                  • Yes No 1 5.8 oz olive oil and garlic couscous
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Heat oil in a large nonstick skillet over medium-high heat; add onion and garlic. Cook 4 minutes, stirring occasionally, until golden. Add peppers and squash; cook 5 minutes, stirring occasionally, until vegetables are tender.
                                                                  • Cook couscous according to package directions, using chicken broth instead of water and omitting salt and fat. Stir in vegetable mixture, pine nuts, basil, and black pepper.
                                                                  Yields: 8servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 cup bread flour
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 lb red grapes
                                                                  • Yes No coarse sea salt
                                                                  • Yes No 3 oz blue cheese
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp chives
                                                                  • In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.
                                                                  • Meanwhile, preheat the oven to 450°. Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
                                                                  • Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a lightly floured pizza peel. Press the grapes into the dough and sprinkle with sea salt.
                                                                  • Slide the flatbread onto the hot stone and bake for about 12 minutes, until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.
                                                                  Yields: 113-inch flatbread
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  An omelet makes for a quick and easy dinner, but it doesn't have to be boring. Gooey mozzarella, vibrant sage, and a generous hit of red pepper make this a standout dish.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 1 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No sage
                                                                  • Combine first 6 ingredients in a bowl, stirring gently with a whisk.
                                                                  • Heat an 8-inch nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of egg mixture to pan, and spread evenly in pan. Cook the egg mixture until edges begin to set (about 1 minute). Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on opposite edge of omelet. Continue cooking until center is just set (about 2 minutes). Sprinkle half of cheese evenly over half of omelet. Loosen omelet with a spatula, and fold in half. Carefully slide omelet onto a plate. Repeat the procedure with remaining oil, egg mixture, and cheese. Garnish with sage leaves, if desired. Serve immediately.
                                                                  Yields: 2(serving size: 1 omelet)
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I like to make this recipe with a leg of lamb because it makes such a pretty dish on the table, but it can also be made with lamb roasts. This is an easy dish to make, tastes delicious, and the aroma is wonderful. The key to the recipe is the fresh herbs.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb leg of lamb, bone in
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp sea salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 8 3 to 4 inch fresh sprigs of sage
                                                                  • Yes No 8 3 to 4 inch thyme
                                                                  • Preheat oven to 325°F (160°C). Rinse the meat and remove excess fat, if necessary. Season with salt and pepper, and rub with the olive oil. Score the meat lengthwise in four parallel slits, on top and bottom of the leg. Place one sprig of sage and one of thyme in each cut. Transfer to a roasting pan. Cover lightly with foil and cook for time required by weight. About 20 minutes before done, remove foil if the meat hasn't browned sufficiently. Leg of lamb cooking times (approximate) per pound: rare: 20 minutes medium: 25 minutes well done: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup tomato purée
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 1/2 tbsp dijon mustard
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 3 tbsp pure ancho chile powder
                                                                  • Yes No 1 canned chipotle in adobo
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp creamy peanut butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 hamburger bun
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 1/2 3 oz cup shredded cheddar cheese
                                                                  • Yes No 1 scallion
                                                                  • Yes No slice lettuce and tomato slices
                                                                  • In a medium saucepan, heat the 1 tablespoon of oil. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomato puree, ketchup, vinegar, Worcestershire sauce, mustard, honey, molasses, ancho chile powder, chipotle and water. Bring to a simmer and cook over low heat, stirring occasionally, until thickened, about 30 minutes. Transfer the sauce to a blender. Add the peanut butter and puree until smooth. Season the barbecue sauce with salt and pepper.
                                                                  • Light a grill or preheat a grill pan. Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds. Spread some of the barbecue sauce on the buns.
                                                                  • Form the meat into four 1-inch-thick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 5 minutes. Brush the burgers with some of the sauce and grill until lightly glazed, about 2 minutes. Top with the cheddar and scallion, close the grill and cook just until the cheese is completely melted, about 1 minute. Set the burgers on the buns, top with lettuce and tomato and serve right away.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Risotto alla Marinara is, as you might guess, a seafood risotto. Alfonso Borrelli, who cooks at the Osteria L'Antica Quercia in Barberino Valdelsa, uses clam broth and anchovies to add seafoody richness to his risotto alla marinara, while the main ingredients accompanying the rice are moscardini, a tiny variety of octopus, and radicchio rosso, the red radicchio from the Veneto that confers pleasing bitter accents to the dish.

                                                                  Ingredients
                                                                  • Yes No 320 gram carnaroli rice you could also use other short grained rices, e.g, arborio
                                                                  • Yes No medium the leaves from a sized head of radicchio
                                                                  • Yes No clam broth the broth from cooking clams
                                                                  • Yes No half medium onion
                                                                  • Yes No 220 gram moscardini
                                                                  • Yes No vegetable broth
                                                                  • Yes No parsley
                                                                  • Yes No white wine
                                                                  • Yes No olive oil
                                                                  • Yes No 4 canned anchovy fillets
                                                                  • Alfonso began by setting a pot with about 3 quarts of water to boil, adding to it a peeled onion, cut in half, a carrot, peeled, and a celery stick, washed. It bubbled, and quickly became a pretty green. This sort of vegetable broth will work for almost any risotto, and will also be a nice addition to other dishes too. While the broth bubbled, Alfonso peeled the onion and chopped half of it. He used a red onion in this case, but his choice of onion varies with the season. He also chopped the anchovy fillets -- he figures one fillet per person -- and a bit less than a quarter cup of parsley. When he was done chopping, he heated about a third of a cup of olive oil in a broad skillet and sautéed the minced herbs, pressing down with the back of the spoon to break up the chopped anchovy, which disappeared into the oil. It is important, he says, to turn down the heat some (the flame was still fairly brisk) upon adding the onion, and to watch it carefully, because it burns easily. Alfonso then added the rice and toasted it over a brisk flame for about three minutes, shaking the pan deftly to shift it about and keep it from burning. Next, a cup of dry white wine, with further deft shakes until it had evaporated. At this point Alfonso added the clam broth, which imparts the freshness of the sea, and said the risotto would be ready in 17-18 minutes. He used the broth from fresh live clams that he then adds to fish-based pasta sauces, for example allo scoglio sauce, but you could also use the broth from frozen clams, setting them aside for another recipe that doesn't call for clam broth, for example fried clams. While the risotto was simmering, Alfonso finely julienned the radicchio leaves, setting aside some for garnishing, and then looked over the moscardini, selected four pretty ones and set them aside, and chopped the rest. While he was doing this, he kept an eye on the risotto, and when the clam broth had been mostly absorbed (the risotto becomes a creamy yellow thanks to the clam broth, oil, and anchovies), added two large brimming ladles of vegetable broth, giving the pan a deft shake to stir it in. When the liquid had been mostly absorbed Alfonso stirred in the chopped Moscardini. He then added most of the Radicchio -- he decided all was too much, and says go by eye -- and stirred again, tasting and adding another ladle of broth. "When the final ladle is absorbed," he says, "the risotto will be about done, and you should check seasoning." He didn't add salt, because there was salt from the anchovies, and also a little from the moscardini, or pepper, but did add a little minced parsley to provide flavor and color, sprinkled a little olive oil over the risotto, and cooked it for two minutes more. While doing this, he also put the four moscardini he had set aside to warm in a bowl of hot water. Next comes the plating: Alfonso divvied the risotto onto four plates, garnished it with a little radicchio, set one of the reserved moscardini atop each mound of risotto, drizzles a little olive oil over each, and his risotto alla marinara was ready. And good, too.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings risotto alla marinara
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook

                                                                  This salad, inspired by the spiced pepitas (pumpkin seeds) and lime- and cheese-laden corn you’d find at food stalls all over Mexico, goes beautifully with our Pork Mole Tamales or our Carne Asada. What to buy: Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets. If you can’t locate it, feta cheese is a good substitute. This recipe was featured as part of our Tamales for the Holidays project.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/3 cup raw pumpkin seeds
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp minced red onion
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 medium avocados
                                                                  • Yes No 1 large romaine lettuce
                                                                  • Yes No 1 large bunch watercress
                                                                  • Yes No 3/4 cup crumbled queso fresco cheese
                                                                    For the pumpkin seeds:
                                                                  • Heat oil in a medium frying pan over medium-high heat until shimmering. Add pumpkin seeds and cook, stirring frequently, until popped and toasted, about 1 to 2 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Sprinkle with salt and cayenne pepper and toss to coat; set aside.
                                                                    For the vinaigrette:
                                                                  • Combine cilantro, lime juice, onion, and salt in a large nonreactive serving bowl. While whisking constantly, slowly add oil in a thin stream until completely incorporated.
                                                                    For the salad:
                                                                  • Add all ingredients to the bowl with the vinaigrette and toss to coat. Season with additional salt as needed. Sprinkle reserved pumpkin seeds over top and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A delightfully rich panettone with a creamy triple-layered filling: Pistachios, chocolate pear, and caramelized mascarpone cheese. To be honest, this is one of those desserts that makes me happy that Christmas only comes once a year, because if Christmas came more often I'd be tempted to make it more often. To serve 6 you'll need:

                                                                  Ingredients
                                                                  • Yes No a 2 1/4 lb commercially prepared panettone
                                                                  • Yes No 1 1/3 600 gram lb pear
                                                                  • Yes No 1/4 100 gram lb baking chocolate
                                                                  • Yes No 6 150 gram oz mascarpone, a mild, delicately flavored very creamy cheese
                                                                  • Yes No 1/2 200 gram lb pistachio nuts
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/2 100 gram cup sugar, granulated
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 3/4 cup white wine
                                                                  • Yes No 2 60 gram oz hazelnut
                                                                  • Begin by shelling the pistachios, buffing away the skins, and whirring them in a blender, using short bursts, until they are powdered. Melt the butter and sauté the powdered pistachios over a gentle flame for 5 minutes; add the cream, and continue cooking for 5 minutes more, until the mixture thickens. Peel and core the pears, dice them, and simmer them in the wine for 20 minutes. Drain them and blend them. Mix the chocolate shavings into the pears, and heat the mixture over a double boiler, stirring gently, until the mixture is homogenous. Chop the hazelnuts finely and combine them with the mascarpone. Heat the sugar with 2 tablespoons of water until it caramelizes, and incorporate the resulting caramel syrup into the mascarpone as well. Cut the top off the panettone, and hollow it out -- you'll want to remove about 2/3 of the cake, (you could transform what you remove into a delightful panettone pudding ) and fill the hollow with the three fillings, beginning with the pistachios, followed by the pears and the mascarpone cream. Carefully replace the top of the panettone and chill the cake in the refrigerator for at least three hours.
                                                                  Cuisine:YesNomilanese
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate

                                                                  One easy way to kick up the flavor in a dish is to add Cajun seasoning. Here, the seasoning is sprinkled on the chicken strips before they're sautéed and tossed into the linguine-vegetable mixture.

                                                                  Ingredients
                                                                  • Yes No 12 oz linguine
                                                                  • Yes No 2 lb chicken breast strips
                                                                  • Yes No 1 tbsp cajun seasoning
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 1 small green bell pepper
                                                                  • Yes No 1 8 oz fresh mushrooms
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 1/4 tsp lemon pepper seasoning
                                                                  • Yes No 1/4 tsp basil leaves, dried
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No scallion
                                                                  • Prepare pasta according to package directions.
                                                                  • Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken.
                                                                  • Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.
                                                                  • Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.
                                                                  • *1/2 (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted. For testing purposes only, we used Birds Eye Pepper Stir-Fry.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry

                                                                  "I was having friends over and wanted to make a crostini appetizer with fresh tomatoes. Then I saw the supermarket's colorful bell peppers--they were beautiful, and I knew if I roasted them they would make a perfect substitute." -Susan Stewart, Plainview, NY

                                                                  Ingredients
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 large yellow bell pepper
                                                                  • Yes No 1 large orange bell pepper
                                                                  • Yes No 1/2 cup chopped red onion
                                                                  • Yes No 1/4 cup thinly sliced basil
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 20 slice baguette
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.
                                                                  • Combine bell pepper, onion, basil, and cilantro in a medium bowl. Combine vinegar, oil, sugar, and black pepper in a small bowl, stirring with a whisk. Pour vinegar mixture over bell pepper mixture, tossing to coat. Cover and chill 2 hours. Serve with bread slices.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 10servings (serving size: 1/4 cup bell pepper mixture and 2 bread slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pulls this warm salad together.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 lb shiitake mushroom cap
                                                                  • Yes No 1 1/2 cup quinoa
                                                                  • Yes No 1 lb baby spinach
                                                                  • Yes No 8 oz feta cheese
                                                                  • Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
                                                                  • On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.
                                                                  • Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
                                                                  • Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup gooseberry
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 oz crystallized ginger
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Place the gooseberries, water, ginger, and sugar in a small saucepan. Bring to a simmer and cook 8 to 10 minutes, stirring often, mashing the berries with the back of a wooden spoon. Cook until half the water has evaporated. Cool completely in the saucepan before transferring to an air-tight container. Chill at least one hour. Store refrigerated for up to two weeks.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    refrigerate

                                                                  Panini are pressed sandwiches served in Italy. A small appliance called a panini press is available in stores, but a heavy skillet placed on the sandwiches as they cook works just as well. You can even weigh down a lighter skillet with a brick wrapped in foil, a sack of flour, or canned goods.

                                                                  Ingredients
                                                                  • Yes No 16 slice plum tomato
                                                                  • Yes No 8 1 oz slice rustic french bread
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 4 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 12 basil
                                                                  • Yes No 8 tsp extra virgin olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Divide tomato slices evenly among 4 bread slices; sprinkle evenly with salt and pepper. Sprinkle cheese evenly over tomatoes. Arrange basil leaves evenly over cheese, and top with remaining 4 bread slices. Drizzle 1 teaspoon olive oil over top of each sandwich, and coat with cooking spray.
                                                                  • Place a grill pan or large nonstick skillet over medium-high heat until hot. Place sandwiches, oil sides down, in pan. Drizzle 1 teaspoon oil over top of each sandwich, and coat with cooking spray. Place a piece of foil over sandwiches in pan; place a heavy skillet on top of foil to press sandwiches. Cook 2 minutes or until golden brown. Turn sandwiches over; replace foil and heavy skillet. Cook 2 minutes or until golden brown. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tbsp tamarind concentrate
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 dried chipotle chiles
                                                                  • Yes No 3/4 cup golden raisin
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No 1/4 cup agave syrup
                                                                  • Yes No 1/2 tsp pure chile powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 4 oz skinless salmon fillet
                                                                  • Yes No 12 thin slice wheat
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 cup arugula
                                                                  • Yes No 4 thick slice beefsteak tomato
                                                                  • In a saucepan, heat the oil. Add the onion and cook over moderate heat until softened. Add the tamarind, garlic, chipotles, raisins, tomato paste, agave and chile powder. Bring to a boil and simmer over low heat until thick, 20 minutes. Let cool, then puree in a blender. Season with salt and pepper.
                                                                  • Set the salmon in a large, shallow dish and season with salt and pepper. Coat with 1/2 cup of the sauce; refrigerate for 1 hour.
                                                                  • Light a grill and oil the grates. Grill the salmon over high heat, turning once and basting with another 1/2 cup of the sauce, until just cooked through, 4 minutes.
                                                                  • For each club, use 3 slices of toast; spread each with 1 teaspoon of mayonnaise and layer with the arugula, tomato and fish.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    spread

                                                                  Blue cornmeal contributes color, flavor, and texture to these delightful muffins. Feel free to use yellow or white cornmeal instead.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 1/2 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 1 cup frozen blueberry
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°. Combine 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon in a bowl; cut in butter with a pastry blender or fingertips until mixture is crumbly. Set aside.
                                                                  • Combine 1 1/4 cups flour and next 5 ingredients in a medium bowl until well blended; make a well in center of mixture. Combine egg, milk, and oil; add to cornmeal mixture, stirring just until moistened.
                                                                  • Combine blueberries, 1 tablespoon flour, and 1 tablespoon sugar, tossing gently to coat. Fold blueberry mixture into batter. Spoon batter evenly into 10 (2 1/2-inch) muffin cups coated with cooking spray; sprinkle cinnamon mixture over batter. Bake muffins at 400° for 20 minutes or until lightly browned and muffins spring back when touched lightly in center. Remove from pans immediately.
                                                                  Yields: 10muffins.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  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
                                                                  Ingredients
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 9 oz fresh baby spinach
                                                                  • Yes No 1 tbsp pine nut
                                                                  • Yes No 1/8 tsp salt
                                                                  • Heat canola oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Add spinach; sauté 2 minutes or until spinach wilts. Stir in pine nuts and salt.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Hank Shaw likens sausage-making to jazz: "You have all these standards, but there's room for improvisation." With this spicy merguez from North Africa, adjust the seasonings to vary the flavor intensity and heat.

                                                                  Ingredients
                                                                  • Yes No 4 lb boneless lamb shoulder
                                                                  • Yes No 1 lb pork fat
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tbsp hot paprika
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/4 cup harissa
                                                                  • Yes No 15 foot sheep casings
                                                                  • Spread the meat and fat strips on 2 large rimmed baking sheets. In a small bowl, combine the garlic, dry seasonings and spices and sprinkle the seasoning mixture all over the meat and fat. Refrigerate the meat and fat for 15 minutes. Drizzle the liquid ingredients all over the meat and fat. Freeze the seasoned meat and fat until very firm, about 45 minutes.
                                                                  • Chill the bowl of a stand mixer and the meat grinder's parts in the freezer. Set up the grinder with the coarse grinding plate; place the bowl below. With the machine at medium-high speed, gradually drop in the meat and fat. Add any liquid on the baking sheets to the ground meat.
                                                                  • Put the ground meat in the freezer again to keep it at 32° to 40° (at 45°, the fat begins to melt, ruining the texture of the sausage). Using clean hands or the paddle of the stand mixer, knead or beat the meat until a sticky mass forms, about 50 seconds; be careful not to let the meat get too warm. Refrigerate for up to 3 hours.
                                                                  • Meanwhile, soak the pork or sheep casings in warm water for 30 minutes. Drain the casings. Working over the sink, gently run warm water through each casing. Pinch both ends and lift up the water-filled casing. Look for any spots that leak and cut out those portions.
                                                                  • Place the sausage stuffer in the freezer for 15 minutes. Set up the sausage stuffer and slip all but 6 inches of a casing onto the tube, leaving the trailing end untied. Tightly pack the sausage mixture into the canister. Start cranking the sausage stuffer very slowly until the meat emerges from the tube. Now tie a knot at the trailing end of the casing. Slowly crank the sausage into the casing, using your free hand to regulate how tightly the sausage is packed; make sure not to overstuff the casing. When the casing is nearly stuffed, tie off the end.
                                                                  • Starting at one end, pinch off the first link by pinching your fingers around the sausage to separate the filling; 6 inches is a good average length. Then, roll the link toward you 3 to 5 times, creating a twist in the casing. Move down to form the next link, rolling 3 to 5 times in the opposite direction (this prevents unraveling). If the casing splits, remove the stuffing near the split and tie the casing closed before proceeding. Alternately, the links can be formed by sectioning them off with butcher's twine. Repeat with the remaining casings and sausage.
                                                                  • Hang the sausages on wooden or metal racks over 2 rimmed baking sheets, making sure not to crowd them so that air can circulate around them. Sterilize a needle over a flame. Prick holes all over the sausages with the needle, especially where there are air pockets. Let the sausages hang to dry for 1 to 2 hours, then wrap in butcher's paper and refrigerate overnight before cooking.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 5pounds
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 6 2 1/2 lb large tomato
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 8 oz fresh unsalted mozzarella
                                                                  • Yes No 2 sprig basil
                                                                  • Heat oven to 450° F. Slice a thin piece from the rounded bottom of each tomato so they sit upright. Slice each tomato in half horizontally. Arrange the tomato halves, cut-side up, on a shallow roasting pan or rimmed baking sheet lined with foil. Drizzle with the oil, then sprinkle on the salt and pepper. Scatter the garlic over the tomatoes. Roast until they're softened and warmed through, about 15 minutes. (Underripe tomatoes may take 5 to 15 minutes longer.) Meanwhile, cut the mozzarella into six 1/2-inch-thick slices. Using a spatula, sandwich each cheese slice between 2 hot tomato halves. The heat of the tomatoes will melt the cheese slightly. Drizzle with any juices that collected in the roasting pan and garnish with the basil. Tip: To slice a soft cheese such as fresh mozzarella easily, first freeze it for 30 minutes. Bring the slices to room temperature before continuing with the recipe.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Here's a fondue that will be the life of the party - it's got a great kick of robust flavor that complements any dippers.

                                                                  Ingredients
                                                                  • Yes No 1 campbell's condensed creamy chicken verde soup
                                                                  • Yes No 1/4 cup beer
                                                                  • Yes No 1/2 cup pace cilantro chunky salsa
                                                                  • Yes No 2 cup shredded cheddar cheese
                                                                  • Yes No french bread
                                                                  • MIX soup and beer in medium saucepan over medium heat until hot. Add salsa and cheese. Heat through until cheese is melted, stirring occasionally.
                                                                  • POUR into fondue pot or slow cooker. Serve warm with dippers. Makes 2 cups.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    pace
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    Pace

                                                                  Several spices give this chickpea and lentil soup rich flavor without lamb, the traditional meat used in the Moroccan dish. Pair the soup with baked pita wedges. Freeze the leftover mushroom broth to use in place of water in homemade vegetable soups.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/4 cup chopped celery
                                                                  • Yes No 1 cup water
                                                                  • Yes No pinch saffron
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp minced ginger
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup organic mushroom broth
                                                                  • Yes No 3/4 cup chopped plum tomato
                                                                  • Yes No 1/4 small cup dried red lentils
                                                                  • Yes No 1 15 oz no salt added chickpeas
                                                                  • Yes No 1 1/2 tbsp chopped cilantro
                                                                  • Yes No 1 1/2 tbsp chopped parsley
                                                                  • Heat oil in a large saucepan over medium heat. Add onion and celery to pan; sauté 4 minutes or until tender. Combine 1 cup warm water and saffron; let stand 2 minutes. Add 1/8 teaspoon salt, ginger, red pepper, cinnamon, and garlic to pan; cook 1 minute. Add saffron mixture, broth, tomato, lentils, and chickpeas; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Stir in cilantro, parsley, and remaining 1/8 teaspoon salt.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 2servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This roasted turkey developed by Cooking Light Contributor Elizabeth Taliaferro is nearly perfect, having won the highest Cooking Light Test Kitchens rating.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup apple cider
                                                                  • Yes No 5 tbsp dark corn syrup
                                                                  • Yes No 1 12 lb frozen turkey
                                                                  • Yes No 1 tbsp poultry seasoning
                                                                  • Yes No 1 tbsp sage leaves, dried
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 golden delicious apple
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Preheat oven to 375°.
                                                                  • Combine the cider and 4 tablespoons corn syrup in a small saucepan; bring to a boil. Remove from heat; set aside.
                                                                  • Remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Lift the wing tips up and over back; tuck under turkey. Combine poultry seasoning, sage, salt, and pepper. Rub seasoning mixture into skin and body cavity. Place half of the garlic, onion quarters, and apple quarters into the body cavity. Place turkey, breast side up, in a shallow roasting pan coated with cooking spray. Arrange remaining garlic, onion, and apple around turkey in pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 375° for 45 minutes. Baste turkey with cider syrup, and cover with foil. Bake at 375° an additional 2 hours and 15 minutes or until meat thermometer registers 180°, basting with cider syrup 4 times at regular intervals. Let stand for 10 minutes. Discard skin. Remove turkey from pan, reserving drippings for sauce. Place turkey on a platter; keep warm.
                                                                  • Strain drippings through a colander into a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag;let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a bowl, stopping before fat layer reaches opening; discard fat.
                                                                  • While turkey bakes, melt the butter in a medium saucepan over medium-high heat. Add the reserved giblets and neck; saute for 2 minutes on each side or until browned. Add broth, and bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids. Reserve 1/4 cup broth mixture. Combine the drippings and the remaining broth mixture in roasting pan on stovetop over medium heat, scraping the pan to loosen browned bits. Combine 1/4 cup reserved broth mixture and cornstarch; add to the roasting pan. Add 1 tablespoon corn syrup, stirring with a whisk. Bring to a boil; cook 1 minutes. Serve gravy with turkey (gravy will be dark and thin).
                                                                  Yields: 12servings (serving size: 6 ounces turkey and about 3 tablespoons gravy)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A specialty of Cape Town, South Africa, this hefty sandwich combines bologna and french fries with piri-piri hot sauce. This recipe first appeared in our April 2011 special Sandwich Issue with author Daniel Pinkwater's article Say My Name.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 6 slice bologna
                                                                  • Yes No 1 crusty italian roll, toasted
                                                                  • Yes No 2 thick cup french fries
                                                                  • Yes No cup tomato ketchup
                                                                  • Heat oil in a 10″ skillet over medium-high heat and add bologna; cook, turning once, until browned, 1–2 minutes. Split roll and top bottom half with bologna. Cover with fries, ketchup, and piri-piri. Add lettuce; cover with top half of roll.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 15 small red potato
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 cup chopped scallion
                                                                  • Yes No 1/2 cup shredded sharp cheddar cheese
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Boil potatoes in lightly salted water 15 minutes or until tender; drain and cool slightly.
                                                                  • Cook bacon in a medium skillet over medium-high heat 3 minutes or until crisp. Remove bacon, reserving drippings in skillet. Add bell pepper to skillet; sauté 4 minutes or until tender. Add garlic, cook 1 more minute, and turn off heat.
                                                                  • Place cooled potatoes on a lightly greased jelly-roll pan. Using the palm of your hand or the smooth side of a meat mallet, crush the potatoes (just enough to break them open). Drizzle with olive oil, and sprinkle with cumin, salt, and pepper. Top with bacon, cooked bell pepper and garlic, green onion, and cheeses. Broil 5 minutes or until cheese melts.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Macaroons are a European confection especially popular at Passover. Here, the use of pecans adds a taste of the American South.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup kosher
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 2 tbsp matzo meal
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 325°.
                                                                  • Combine first 4 ingredients in a large bowl; stir with a whisk. Add egg whites, 1 at a time, beating with a mixer at medium speed until combined; scrape bowl occasionally. Add vanilla, and beat well. Fold in pecans. Drop batter by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
                                                                  • Bake at 325° for 15 minutes or until dry on the surface and centers are soft. Remove from oven; cool on wire racks for 15 minutes or until cookies can be easily removed with a spatula. Cool completely on wire racks.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 26cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  , who scoured her grandmother's cookbook for this bar recipe and graciously shared it with us. The other is my own grandmother, who I'm pretty sure has been holding out on me all the times I've asked about the recipe in the past. After one final plea, I received her recipe in the mail. And guess what - it was nearly identical to greenandlean's! Maybe our grandmothers went to the same church. I made a few tweaks here and there and the result is just as good as I remember it: creamy tangy filling with chewy raisins and a crisp cookie crust. Without further ado, here's the recipe: Sour Cream Raisin Bars Makes one 9x13 pan of bars

                                                                  Ingredients
                                                                  • Yes No makes one 9x13 pan of bars
                                                                  • Yes No 2 cup raisin
                                                                  • Yes No 1 3/4 cup flour
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 2 cup sour cream

                                                                  This recipe for Polish meatballs in sour cream with mushrooms -- klopsiki w smietanie grzybami -- can be made with any combination of ground pork, beef and veal. In my family, we use pork and beef. The meatballs stay tender if they're browned in a skillet on the stovetop and then transferred to the oven to finish cooking. They can be served with mashed potatoes, dumplings, kluski or rice. Here's a larger picture of meatballs with sour cream and mushrooms. Makes 4 to 6 servings of Polish Klopsiki w Smietanie Grzybami

                                                                  Ingredients
                                                                  • Yes No 1 slice stale white bread
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 3/4 lb ground beef
                                                                  • Yes No 1/4 lb lean ground pork
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large egg
                                                                  • Yes No mushroom sauce
                                                                  • In a large bowl, soak bread in milk until soft. Add beef, pork, onion, egg, salt and pepper, and mix thoroughly. If mixture feels too mushy, add 1 to 2 tablespoons breadcrumbs. Heat oven to 325 degrees. Using a medium cookie scoop, portion out meatballs, giving a final roll with dampened hands. Lightly coat a skillet with cooking spray and brown meatballs on all sides. Transfer to a baking pan, add 2 tablespoons water or stock and bake, uncovered, 30 minutes. If desired, defat the pan juices and add 3/4 cup sour cream fork-blended with 2 tablespoons flour and 1 1/2 cups boiling water, whisking until smooth. Cook until thickened. Alternatively, serve with mushroom sauce.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  This is the time for apples. I cannot get enough of the Honeycrips at the Greenmarket now, always buying two more than I think I want, since we usually down two on the stroll home. If you can stand it, save some for baking. When I was in culinary school, I learned a classic Tarte Aux Pommes, which looks and sounds fancy, but is really easy to make. Great for your weekend dinner party. Impresses the socks (sure, in some cases, pants) off people.

                                                                  Ingredients
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup apricot glaze
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • Yes No 2 tbsp orange liqueur

                                                                  The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 1 3/4 lb butternut squash
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp dark brown sugar
                                                                  • Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
                                                                  • Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.
                                                                  Yields: 4
                                                                  • Prep Time: 8 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Enjoy the mixture of spices in this Mexican soup. Top Posole with radishes and tortilla chips for color and texture.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 lb boneless boston butt pork roast
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 14.5 oz no salt added stewed tomatoes
                                                                  • Yes No 1 14 oz low-sodium beef broth
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No 2 15.5 oz golden hominy
                                                                  • Yes No 1 1/4 cup shredded boston lettuce
                                                                  • Yes No 2/3 cup unsalted tortilla chips
                                                                  • Yes No 2/3 cup minced cilantro
                                                                  • Yes No 2/3 cup thinly sliced radish
                                                                  • Combine 1 teaspoon salt, paprika, and pepper. Trim fat from pork. Cut pork into 2-inch pieces; trim any additional fat. Combine pork and paprika mixture, tossing well to coat.
                                                                  • Heat a large Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Add onion and garlic to pan; sauté 3 minutes. Return pork to pan; stir in water and next 7 ingredients (water through chicken broth).
                                                                  • Remove 1 large chile and 2 tablespoons adobo sauce from can; reserve remaining chiles and sauce for another use. Remove seeds from chile; finely chop. Stir chile and adobo sauce into pork mixture. Bring to a boil; cover, reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan using a slotted spoon; place pork in a large bowl. Shred pork using 2 forks. Add tomato mixture to pork in bowl. Let cool to room temperature; cover and chill overnight.
                                                                  • Skim solidified fat from surface of stew. Combine the stew, remaining 1/2 teaspoon salt, and hominy in a large Dutch oven, and bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes. Ladle 1 cup stew into each of 10 bowls; top each with about 2 tablespoons of lettuce, about 1 tablespoon of chips, about 1 tablespoon of cilantro, and about 1 tablespoon of radishes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stew

                                                                  To ensure evenly roasted vegetables, preheat your pan before placing the ingredients on it.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 3 sprig thyme
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 lb carrot
                                                                  • Preheat oven to 400 degrees. Mix olive oil, maple syrup, thyme, and salt together in a small bowl, then toss the carrots in the mixture. Place carrots on a small baking sheet and roast in oven for 20 minutes.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast in oven

                                                                  My mother made her pumpkin soup differently than traditional Polish recipes. She used rice as a thickener instead of a roux or heavy cream. Many classic bisque recipes use rice this way so I guess she knew what she was doing. The flavor certainly speaks for itself. Before the days of immersion blenders, Mom pureed right in the pot using a manual rotary beater or electric mixer. She served the soup with what she called "slippery dumplings" or drop potato dumplings. View this larger image. Makes 8 servings of Mom's Polish Pumpkin Soup

                                                                  Ingredients
                                                                  • Yes No 1 2 lb pie pumpkin
                                                                  • Yes No 1/4 cup cooked rice
                                                                  • Yes No 1 cup milk
                                                                  • Yes No salt and pepper
                                                                  • Note 2 (14-ounce) cans pumpkin puree can be used instead of fresh pumpkin, but the flavor will be slightly different and the color darker. In a large saucepan or Dutch oven, place pumpkin and barely cover with water. Add rice, stir and bring to a boil. Reduce heat and simmer until pumpkin is tender and rice explodes. Puree in short bursts. The mixture will remain slightly bumpy. Return to saucepan. Add milk, salt and pepper to taste, and bring just to the boil. Serve in warm soup bowls with kartoflane kluski.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken.

                                                                  Ingredients
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 5 sprig thyme
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Heat oven to 425°. Place tomatoes, garlic, and thyme on a rimmed baking sheet and drizzle with oil; season with salt and pepper. Bake, brushing tomatoes occasionally with the oil, until tomatoes soften and their skins split, about 25 minutes.
                                                                  • Transfer tomatoes, along with juices, to a serving dish and serve warm with crusty bread.
                                                                  • SERVES 6
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread