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                                                                  Ingredients
                                                                  • Yes No 4 thick slice white peasant bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 2 tbsp thinly sliced pickled jalapeño pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 lb mussel
                                                                  • Yes No 1 1/2 cup clam broth
                                                                  • Yes No 1/3 cup crème fraiche
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.
                                                                  • In a large, deep pot, heat the 1/4 cup of olive oil. Add the shallot, sliced garlic and jalapeños, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes. Add the mussels and cook, stirring, for 1 minute. Add the clam broth, cover and steam the mussels until they open, about 5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
                                                                  • Add the crème fraîche and cilantro to the broth, swirling and shaking the pot until combined. Stir in the lime juice. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot. Serve the mussels with the garlic toasts.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Meat master Bruce Aidells's inspiration for this Mediterranean-flavored leg of lamb was a dish he tried during the annual sheep festival in St-Rémy, Provence. During the festival, legs of lamb are strung up and cooked over an open fire, then served with a green-olive tapenade, which became the basis for Aidells's lemon-scented crust. "You can also use the crust as a stuffing in a boneless leg of lamb," he says.

                                                                  Ingredients
                                                                  • Yes No 4 anchovy
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 tbsp chopped marjoram
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 cup pitted green olive
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No one 7 lb bone in leg of lamb
                                                                  • Preheat the oven to 450°. In a food processor, combine the anchovies, garlic, lemon zest, marjoram and pepper and pulse until finely chopped. Add the olives and pulse until finely chopped. With the machine on, add the olive oil and process to a coarse paste.
                                                                  • Place a rack in a roasting pan and set the lamb on top. Slather the lamb with the olive paste and roast on the lowest rack of the oven for 20 minutes. Reduce the temperature to 350° and roast the lamb for about 1 hour and 10 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 125°. Let rest 15 minutes before carving. Pour any accumulated juices into a bowl and serve with the lamb.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 10
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Brandy adds a spirited punch to this coffee-flavored hot chocolate. Prep: 2 minutes, Cook: 5 hours Slow-Cooker Size: 4-quart

                                                                  Ingredients
                                                                  • Yes No 8 cup milk
                                                                  • Yes No 6 cup semisweet chocolate baking squares
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/4 cup instant coffee
                                                                  • Yes No 1 cup brandy
                                                                  • Yes No whipping cream
                                                                  • Yes No semisweet chocolate
                                                                  • Combine first 5 ingredients in a 4-quart slow cooker.
                                                                  • Cover and cook on LOW 4 to 5 hours or until thoroughly heated and chocolate is melted, whisking after 2 hours. Whisk before serving. Serve with sweetened whipped cream and grated chocolate, if desired.
                                                                  • Party Tip: Serve this spiked favorite straight from the slow cooker.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate

                                                                  This delightful chocolate cake roll won second place in a professional competition. The creator of the recipe studied culinary arts at the University of Akron and spent three years working in Italy as a private chef.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 16 oz angel food cake mix
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 1 oz bars unsweetened baking chocolate
                                                                  • Yes No 1 8 oz less fat cream cheese
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 8 oz frozen fat free whipped topping
                                                                  • Yes No 1 tsp cocoa powder, unsweetened
                                                                  • Yes No chocolate
                                                                  • Preheat oven to 350°.
                                                                  • To prepare the cake, combine 3 tablespoons cocoa and cake mix in a large bowl. Prepare the cake mix with added cocoa according to package directions. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper. Pour batter into pan.
                                                                  • Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool the cake in pan 5 minutes. Loosen cake from sides of pan, and turn out onto a dish towel dusted with 1/2 cup powdered sugar; carefully peel off wax paper. Cool the cake 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cool completely (about 15 minutes).
                                                                  • To prepare the filling, place baking chocolate in a glass bowl; microwave at high 2 minutes or until almost melted, stirring after 1 minute. Cool. Place the cream cheese in a medium bowl, and beat with a mixer at medium speed until smooth. Gradually add the melted chocolate and 1 cup powdered sugar, beating mixture well (mixture will be very thick). Gently stir 1/2 cup whipped topping into the filling, and gently fold in the remaining whipped topping.
                                                                  • Carefully unroll cake; remove towel. Spread filling over the cake, leaving a 1/2-inch border around outside edges. Re-roll cake, and place, seam side down, on a platter. Cover and chill for 30 minutes. Sprinkle with 1 teaspoon cocoa. Cut the cake into 10 slices; garnish with chocolate curls, if desired.
                                                                  Yields: 10servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    duncan hines
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Hershey
                                                                  • Yes No
                                                                    Duncan Hines
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 tsp pure chile powder
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 lb okra
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No salt
                                                                  • In a medium skillet, heat the vegetable oil. Add the minced garlic and sliced red onion and cook over moderate heat, stirring occasionally, until fragrant, about 3 minutes. Add the chile powder, cayenne pepper, cumin seeds and turmeric and cook, stirring constantly, until fragrant, about 2 minutes.
                                                                  • Add the okra and cook for 2 minutes, tossing. Add the tomatoes and cook over high heat until they release their juices, about 1 minute. Add the water, cover and cook, stirring occasionally, until the okra is just tender, about 5 minutes. Season with salt and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Thai-inspired dressing gets zip from freshly squeezed lime juice and chile-garlic paste. The fish sauce adds umami, while the sugar balances out the vinegar. Try it mixed into rice noodles with cilantro and peanuts for a quick noodle salad, or over grilled fish for a burst of flavor. What to buy: Look for chile-garlic paste in the Asian section of your supermarket. We like the one made by Huy Fong Foods (with the rooster on the jar).

                                                                  Ingredients
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 2 1/4 tsp chile garlic paste
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/4 cup grapeseed oil
                                                                  • Place all ingredients except the oil in a medium, nonreactive bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated. Refrigerate the dressing in a container with a tightfitting lid for up to 3 days.
                                                                  Cuisine:YesNothai
                                                                  Yields: ¾cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate

                                                                  Try one of our cutout cookie variations: Stained-Glass Snowmen Stained-Glass Wreaths Sugared Wreaths Cookie Houses Christmas Trees

                                                                  Ingredients
                                                                  • Yes No 1 vanilla dough
                                                                  • Yes No green fine sanding sugar
                                                                  • Yes No technique, sugaring
                                                                  • Yes No 3/4 inch cookie cutters, 3/4 inch fluted round, and star aspic cutter
                                                                  • Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour. Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes. Cut out desired shapes. Follow our Sugaring directions. Affix candy or cookie embellishments to cooled cookies using a dot of our Vanilla or Citrus Glaze.
                                                                  Yields: 12(yield varies depending on shapes)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Fresh fruit and succulent grilled shrimp capture the essence of summer in this dish.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped ripe plum
                                                                  • Yes No 1/2 cup diced apricot
                                                                  • Yes No 1/2 cup diced nectarine
                                                                  • Yes No 2 tbsp thinly sliced mint
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 1 tbsp minced serrano chili pepper
                                                                  • Yes No 1 tsp grated lime rind
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 12 cherry
                                                                  • Yes No 1 scallion
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 24 jumbo, 2 lb shrimp
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 lime
                                                                  • Yes No mint
                                                                  • To prepare salsa, combine the first 13 ingredients in a medium bowl; stir well. Cover and chill 1 hour.
                                                                  • Prepare grill.
                                                                  • To prepare shrimp, place butter, 2 teaspoons juice, 1/4 teaspoon salt, garlic, and shrimp in a large bowl; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill for 3 minutes on each side or until shrimp are done. Serve with salsa and lime wedges. Garnish with mint sprigs, if desired.
                                                                  Yields: 6servings (serving size: 1 kebab, 1/3 cup salsa, and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb, 4 cup roasted chicken, meat
                                                                  • Yes No 1/2 cup prepared barbecue sauce
                                                                  • Yes No 1 cup black beans in can
                                                                  • Yes No 1/2 cup canned corn
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 4 leaf romaine lettuce
                                                                  • Yes No 4 10 inch wheat tortillas
                                                                  • Yes No 2 lime
                                                                  • Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
                                                                  • Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  . (P.S. We've also made this dish without the bacon, and it's just as good.)

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1/2 yellow onion
                                                                  • Yes No 1/2 lb pasta
                                                                  • Yes No 2 bite size medium yellow squashes, bite sized pieces
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Yes No small handful basil
                                                                  • Yes No salt and pepper
                                                                  • Cook the bacon in a large skillet (you'll be adding all of the pasta to this skillet later) until crispy. Remove, and let drain on paper towels. Add the onion to the bacon grease, season with salt and pepper, and cook on medium-low heat until very soft and beginning to brown, about 15 minutes.
                                                                  • While the onion is cooking, bring a pot of salted water to boil for the pasta. Add the pasta and cook until just al dente. Add the squash to the onion, season with salt and pepper, and cook until tender, about 5 minutes. If the pan gets dry, add a splash of olive oil.
                                                                  • Scoop out 1/2 cup of the pasta water, set aside, then drain the pasta and add to the pot with the squash and onions. Crumble the goat cheese on top and stir until it is distributed throughout the pasta, drizzling in the pasta water to help make the sauce creamy.
                                                                  • Crumble the bacon over the top, add the basil, and season to taste.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2 ½, generously
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 1/2 thick, 1/4 inch lb carrots, and on the diagonal
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 3/4 cup low-sodium chicken stock
                                                                  • Preheat the oven to 375°. In a large ovenproof skillet, melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.
                                                                  • Cover the carrots with a round of parchment paper and cover the skillet with a lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Serve an elegant, company-worthy dinner in just 40 minutes. A mixture of lemon juice, honey, ginger, and garlic acts as both a marinade and a glaze for the salmon.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup sage honey
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 6 oz, 1 inch thick skinless salmon fillet
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 cup arugula
                                                                  • Preheat oven to 350°.
                                                                  • Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Pour honey mixture into a 13 x 9-inch baking pan; arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 350° for 7 minutes. Remove from oven.
                                                                  • Preheat broiler.
                                                                  • Brush fish with honey mixture; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.
                                                                  • Combine remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula; toss gently to coat. Serve salad with fish.
                                                                  • Wine note: Honey intensifies the rich meatiness of salmon in this dish, which requires a clean, crisp wine. I love Havens Albariño 2004 from Napa Valley, California ($24). (Albariño is a Spanish white grape.) -Karen MacNeil
                                                                  Cuisine:YesNonapa
                                                                  Yields: 4servings (serving size: 1 fillet and about 1/2 cup salad)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Purists would insist on imported Italian canned tuna fish for the Tuscan classic, but we think plain old tuna from the supermarket is just fine, too. However, make sure the fish is packed in oil; not only will the tuna be infinitely more flavorful, we use the oil as part of the dressing.

                                                                  Ingredients
                                                                  • Yes No 2 6 oz canned tuna in oil
                                                                  • Yes No 3 cup drained canned white beans
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 tbsp drained caper
                                                                  • Yes No 2 3/4 lb, 2 qt watercress, and leaves
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Put the tuna with its oil, the beans, onion, capers, watercress, olive oil, vinegar, salt, and pepper in a large bowl. Toss gently to combine.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  These brownies get a healthy boost from whole-wheat flour and applesauce, while cocoa powder plus 8 ounces of semisweet chocolate make them nice and fudgy.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 1/4 cup unsweetened applesauce
                                                                  • Yes No 1 large egg
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Preheat oven to 350 degrees. Butter an 8-inch square baking dish; line with parchment, leaving a 2-inch overhang on all sides. In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.
                                                                  • In a large bowl, stir together sugar, applesauce, and egg. Place butter and 6 ounces chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into sugar mixture. Stir in flour mixture. Pour into pan and top with 2 ounces chocolate.
                                                                  • Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Let cool in pan on a wire rack. Use parchment to lift cake from pan and cut into 16 squares.
                                                                  Yields: 16
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Mallows grow wild in Morocco, and it's not unusual to see people gathering them from fields, empty lots or wherever else they might find them. The leaves are chopped, steamed and then sauteed with olive oil, spices, olives and preserved lemons. The resulting cooked salad is eaten as a dip with Moroccan bread. For a fiery touch, add a roasted and minced chili pepper or a small spoonful of harissa. The preparation is the same as for Moroccan Spinach Salad with Preserved Lemons and Olives. Serves 3 to 4 as a side.

                                                                  Ingredients
                                                                  • Yes No 1/2 250 gram lb mallow leaves
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 1/2 tsp paprika
                                                                  • Yes No 1 1/2 tsp cumin seed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 preserved lemon rind
                                                                  • Yes No pulp from the preserved lemon
                                                                  • Yes No 1 handful red olives
                                                                  • Wash the mallow leaves very well several times in a large bowl of water. Drain thoroughly. Finely chop the leaves, place them in a steamer, and steam over simmering water for 15 to 20 minutes, until the leaves darken and are tender.
                                                                  • Squeeze out any excess liquid from the steamed leaves, and transfer the mallow to a skillet. Add the remaining ingredients (except for the olives), stir to mix, and saute over medium heat for 5 to 10 minutes, until the parsley is wilted and the flavors have blended. Adjust seasoning if desired.
                                                                  • Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds.
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Light wheat dough is flecked with minced fresh sage in this savory version of the classic dinner roll. You can bake the rolls up to a month ahead and freeze.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 2 1/2 11 1/4 oz cup all purpose flour
                                                                  • Yes No 1 4 3/4 oz cup whole wheat flour
                                                                  • Yes No 3 tbsp minced sage
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Dissolve yeast and honey in warm water in a large bowl; let stand 5 minutes.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Combine 2 1/4 cups all-purpose flour, wheat flour, sage, salt, and pepper. Add flour mixture and oil to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
                                                                  • Divide dough into 12 equal portions, shaping each into a ball (cover remaining to prevent drying). Place balls 2 inches apart on a large baking sheet covered with parchment paper. Cut a deep (1/4-inch) X in the top of each roll using kitchen shears or a sharp knife. Cover and let rise for 30 minutes or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Bake at 350° for 20 minutes or until puffed and beginning to brown. Remove from baking sheet; cool on wire rack.
                                                                  Yields: 12servings (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  BRAND WINNER JIMMY DEAN Pork Sausage. Prep: 15 min., Cook: 10 min., Bake: 45 min.

                                                                  Ingredients
                                                                  • Yes No 1 lb jimmy dean ground pork sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 28 oz bold and spicy baked beans
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 15 oz dark kidney beans
                                                                  • Yes No 3 cup barbecue sauce
                                                                  • Yes No 1/2 cup firmly packed dark brown sugar
                                                                  • Yes No 1/4 cup prepared yellow mustard
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Cook pork sausage in an ovenproof Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain, reserving 2 teaspoons drippings in Dutch oven. Return sausage to Dutch oven, and stir in onion, next 8 ingredients, and, if desired, garlic powder.
                                                                  • Bake at 350° for 45 minutes or until thickened and bubbly.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    jimmy dean
                                                                    Brands:
                                                                  • Yes No
                                                                    Jimmy Dean
                                                                  Ingredients
                                                                  • Yes No 1/4 cup crisco light tasting olive oil
                                                                  • Yes No 1 1/2 cup green onions
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 9 oz green giant frozen chopped spinach
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 cup part-skim ricotta cheese
                                                                  • Yes No 1 cup crumbled feta cheese
                                                                  • Yes No 2 tbsp fisher chef's naturals pine nuts, toasted
                                                                  • Yes No 1 13.8 oz pillsbury refrigerated classic pizza crust
                                                                  • Yes No 1 1/2 6 oz cup shredded italian five cheese blend
                                                                  • Yes No 4 plum tomato
                                                                  • Heat oven to 425°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
                                                                  • In 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Add onions and garlic; cook about 5 minutes, stirring occasionally, until onions are tender. Stir in spinach, salt, pepper and chopped basil. Cook 5 minutes, stirring occasionally. Remove skillet from heat; set aside.
                                                                  • In small bowl, mix ricotta cheese, feta cheese and pine nuts; set aside.
                                                                  • Unroll pizza crust dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush 1 tablespoon oil over dough. Sprinkle 1/2 cup of the Italian cheese in 5-inch-wide strip lengthwise down center of dough. Spoon spinach mixture over cheese. Spread ricotta mixture over spinach. Layer tomato slices, overlapping, on ricotta mixture. Drizzle 1 tablespoon oil over tomatoes. Sprinkle with 1/2 cup Italian cheese.
                                                                  • Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side. Turn ends under; press to seal. Brush remaining 1 tablespoon oil over top of braid.
                                                                  • Bake 18 to 23 minutes or until crust is deep golden brown. Remove from oven. Sprinkle remaining 1/2 cup Italian cheese over top of braid. Bake about 1 minute longer or until cheese is melted. Let stand 10 minutes. Remove from cookie sheet to cutting board; cut crosswise into slices. Garnish with basil sprigs.
                                                                  • TIP
                                                                  • *To toast pine nuts, cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.
                                                                  • Bake-Off is a registered trademark of General Mills ©2010
                                                                  • Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                  • Yes No
                                                                    green giant
                                                                  • Yes No
                                                                    pillsbury
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    general mills
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco
                                                                  • Yes No
                                                                    Green Giant
                                                                  • Yes No
                                                                    Pillsbury
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    General Mills
                                                                  • Yes No
                                                                    AMP

                                                                  Here's a decadent holiday combination: soft and chewy chocolate on the inside with a little peppermint candy crunch on top. These gems are great plain or we offer a double glaze option, too.

                                                                  Ingredients
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 1/2 oz unsweetened chocolate
                                                                  • Yes No 1/2 cup finely crushed hard peppermint candies
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp peppermint extract
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No additional hard peppermint candies
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 1/2 tsp milk
                                                                  • Yes No 1/2 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 Tbsp. sugar. Let cool 30 minutes.
                                                                  • Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.
                                                                  • Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.
                                                                  • Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.
                                                                  • Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.
                                                                  Yields: 30
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 13 minutes
                                                                  • Total Time: 38 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  The Mary Pickford is one of a variety of cocktails named for film luminaries. Movie stars have celebrated the merits of the cocktail as well as lamented its abuses. Ginger Rogers and Fred Astaire helped to immortalize the cocktail. The first words Greta Garbo uttered on screen were “Gimme a whiskey, ginger ale on the side, and don’t be stingy, baby.” Asked about how she was mixed up in a delicate situation, Mae West replied, “Like an olive in a dry Martini.” These celebrities all have cocktails named after them. Thinking about those who played alcoholics in movies, however, there is no Ray Milland, Jack Lemmon, or Nicolas Cage, which shows that it pays to be respectful to your cocktail on screen. Like sandwiches, drinks have been regularly baptized for stars, and the Mary Pickford, named for the early motion picture icon, is one of the earliest. It was so popular in its time that Douglas Fairbanks, who later married Pickford, asked a bartender in Cuba to name a cocktail after him. The bartender did. Wouldn’t you?

                                                                  Ingredients
                                                                  • Yes No 1 oz light rum
                                                                  • Yes No 1 oz unsweetened pineapple juice
                                                                  • Yes No 1/4 tsp grenadine
                                                                  • Yes No 1/4 tsp maraschino liqueur
                                                                  • Yes No maraschino cherry
                                                                  • Shake the rum, pineapple juice, grenadine, and maraschino liqueur with ice; then strain into a chilled cocktail glass. Garnish with a maraschino cherry.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Wake up to a meal that is both protein-packed and palate-pleasing. Lemon-studded crème fraîche complements smoky salmon and creamy herbed scrambled eggs. This recipe was featured as part of our breakfast beer tasting.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 1/2 medium lemon
                                                                  • Yes No 1/2 medium lemon
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 1 tbsp tarragon
                                                                  • Yes No 2 english muffin
                                                                  • Yes No 4 slice smoked salmon
                                                                  • Place crème fraîche and zest in a small bowl and stir to combine. Season with lemon juice, salt, and pepper as desired; set aside.
                                                                  • Place eggs in a medium bowl and beat with a fork until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside.
                                                                  • Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with 1 tablespoon of the chives and 1 tablespoon of the tarragon, and let sit undisturbed until eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.
                                                                  • Add remaining 2 tablespoons raw egg and stir until eggs no longer look wet. Remove from heat and season with salt and pepper as needed.
                                                                  • Divide reserved crème fraîche mixture among toasted English muffin halves and top each with a slice of smoked salmon and then a quarter of the eggs. Garnish with the remaining chives and tarragon and serve warm.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve

                                                                  If you're not a classical alcoholic drink (or a Shirley Temple) chances are you don't get the luxury of a real name. So we're going to call this light and luscious drink a Meg Ryan. Even if you're not a fan of her acting style, you simply can't help but love the woman. She's light and airy, makes funny little faces and at some point in time you've wanted to be her or at least have her hair. This drink, like Meg, is a little bit bright, a little chilled out and will be coveted by all.

                                                                  Ingredients
                                                                  • Yes No 1 cup summer berries
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 cup soda water
                                                                  Ingredients
                                                                  • Yes No 8 cup water
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup chopped ginger
                                                                  • Yes No 2 cup lime juice
                                                                  • Yes No 4 cup ginger ale
                                                                  • Mix 8 cups water, 2 1/2 cups sugar and 1/2 cup chopped fresh ginger in a heavy pan over medium heat; stir until sugar has dissolved. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Cool completely; strain. In a large pitcher combine sugar syrup, 2 cups fresh lime juice and 4 cups chilled ginger ale. Serve over ice.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pumpkin seed
                                                                  • Yes No 1 tbsp dried lavender
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No basic brittle
                                                                  • Coat a 12-by-17-inch
                                                                  • rimmed baking sheet with
                                                                  • cooking spray. Bring sugar
                                                                  • and corn syrup to a boil in a
                                                                  • medium saucepan, stirring
                                                                  • and brushing down sides with
                                                                  • a wet pastry brush to prevent
                                                                  • sugar crystals from forming,
                                                                  • until sugar dissolves. Cook,
                                                                  • swirling occasionally, until
                                                                  • mixture just starts to turn golden
                                                                  • around edge.
                                                                  • Stir in mix-ins. Cook, stirring
                                                                  • occasionally, until mixture
                                                                  • is pale amber, about
                                                                  • minutes. Pour onto baking
                                                                  • sheet without spreading.
                                                                  • Let cool. Break into pieces.
                                                                  Yields: 1sheet (about 9 by 11 inches)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread

                                                                  Try this easy-to-make recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a surefire kid-pleaser.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3/4 cup popping corn kernels
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Heat a 4-quart pot with a tight-fitting lid over. Add oil and swirl to coat bottom of pot. Add 1 popcorn kernel to pot. If popcorn kernel sizzles immediately, add remaining kernels to pot, cover, and shake. Swirl pot over burner once or twice until kernels begin to pop. Cook, swirling continuously, until popping stops. Transfer popcorn to a large bowl.
                                                                  • Pour melted butter over popcorn and toss to coat. Sprinkle with cheese and salt; toss until well combined.
                                                                  Yields: 4quarts
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine

                                                                  The turkey needs to marinate for at least two hours or overnight. Please note that this recipe requires a turkey injector.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup madras curry powder
                                                                  • Yes No one 15 lb turkey
                                                                  • Yes No 15 tbsp unsalted butter
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 cup fruity white wine
                                                                  • Yes No 3 large shallot
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • In a small saucepan, combine 2/3 cup of the olive oil with 1 tablespoon of the curry powder and when the oil shimmers, cook over moderately low heat for 3 minutes. Transfer to a bowl and let cool.
                                                                  • Using a turkey injector, inject the bird, with the curry oil as follows: 2 tablespoons into each thigh, 1 tablespoon into each drumstick and 2 1/2 tablespoons into each breast. Let the turkey stand at room temperature for 2 hours. Alternatively, refrigerate the bird overnight and bring to room temperature before roasting.
                                                                  • Preheat the oven to 350°. Set the turkey in a roasting pan. In a medium saucepan, melt 12 tablespoons of the butter. Add 2 tablespoons of the curry powder, 1 tablespoon of salt and the remaining 2 tablespoons of olive oil. Brush some of the mixture on the turkey.
                                                                  • Roast the turkey for 2 hours, basting every 30 minutes with the curry butter and turning the roasting pan for even browning. Increase the oven temperature to 400° and roast for 30 minutes longer, or until the skin is golden brown and an instant-read thermometer inserted in an inner thigh registers 170°. If the turkey browns too quickly, cover it loosely with foil. Transfer the turkey to a carving board and let rest for at least 30 minutes or for up to 1 hour.
                                                                  • Pour the pan juices into a bowl; skim off the fat. Place the roasting pan over 2 burners. Add the wine and shallots and cook over moderate heat, scraping up any browned bits from the bottom of the pan, until the wine is almost evaporated, about 8 minutes. Add the reserved pan juices and the Rich Turkey Stock and bring to a simmer.
                                                                  • Meanwhile, in a medium saucepan, melt the remaining 3 tablespoons of butter. Add the remaining 1 tablespoon of curry powder; cook over moderately low heat, stirring, for 3 minutes. Stir in the flour, then gradually whisk in the stock mixture; bring to a simmer. Cook over moderately low heat, whisking, until the gravy is thickened, 5 minutes. Stir in the lime juice. Season with salt. Strain the gravy, transfer to a warmed gravy boat and add the cilantro. Carve the turkey and serve with the gravy.
                                                                  Yields: 12
                                                                  • Cook Time: 1 hour 40 minutes
                                                                  • Total Time: 10 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 8 jumbo lump oz crabmeat
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tsp wasabi paste
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/4 cup sesame seed
                                                                  • Yes No 2/3 cup safflower oil
                                                                  • Yes No 1/2 cup drained pickled ginger
                                                                  • Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; refrigerate 1 hour.
                                                                  • Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi in a small bowl. Using a vegetable peeler, make 3/4-by-2-inch ribbons from cucumber (you'll need about 24 ribbons, or 1 for each cake). Fold each ribbon into thirds.
                                                                  • In a medium bowl, whisk together flour, salt, and pepper. In a small bowl, beat eggs with the water. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
                                                                  • Form 1 scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch-thick disk about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then dredge in breadcrumb mixture.
                                                                  • Heat oil in a large skillet over medium until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed.
                                                                  • To serve, dot each crab cake with wasabi mayonnaise, and top with a cucumber ribbon and a piece of ginger.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 24
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon
                                                                  • Yes No
                                                                    paper

                                                                  This easy baked brie recipe calls for wrapping a round of firm-ripe brie cheese in filo with chopped tomatoes, basil, and toasted pine nuts. It's a savory, fragrant appetizer sure to be a hit at your next party.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1/4 cup oil packed dried tomatoes
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 18 inch filo dough
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 8 oz round firm ripe brie cheese
                                                                  • Place nuts in a 9-inch pie pan and bake in a 350° regular or convection oven until golden, 5 to 7 minutes.
                                                                  • Meanwhile, chop tomatoes. In a small bowl, mix oil and butter.
                                                                  • Cut filo sheets into 12-inch squares. One at a time, brush squares lightly with butter mixture and stack.
                                                                  • Spread chopped tomatoes, basil, and toasted nuts in center of filo stack in a round that matches the size of the cheese. Place cheese on top of tomato mixture. Fold corners of filo stack, one at a time, over cheese and brush lightly with butter mixture. Press filo against cheese to make a smooth package.
                                                                  • Place wrapped cheese, smooth side up, in 9-inch pie pan. Brush top of filo with remaining butter mixture.
                                                                  • Bake in a 350° regular or convection oven until filo is golden, 25 to 30 minutes. Cool about 10 minutes.
                                                                  • With a wide spatula, transfer filo-wrapped brie to a plate. To serve, cut a big X in center or cut off a corner so guests can scoop out cheese mixture.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  This cranberry punch can be served with or without Champagne.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz cranberry
                                                                  • Yes No 1 mint
                                                                  • Yes No 2 cup pomegranate juice
                                                                  • Yes No 3 cup tangerine juice
                                                                  • Yes No 5 cup cranberry juice cocktail
                                                                  • Yes No 2 750 milliliter champagne
                                                                  • Spear three cranberries alternately with two mint leaves on each wooden skewer. Place skewers on a baking sheet; cover with damp paper towels, and refrigerate up to one hour.
                                                                  • In a large punch bowl, stir together fruit juices. Fill the glasses with ice, and ladle about 1/2 cup punch into each glass; top with sparkling wine. Garnish each glass with a swizzle stick.
                                                                  Yields: 20
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This cold crab spread can be made up to a couple of days ahead. If you want to make the crostini ahead, let the slices cool completely on a wire rack, then place them in a zip-top plastic bag.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup minced celery
                                                                  • Yes No 1/2 cup minced green bell pepper
                                                                  • Yes No 1/2 cup minced red bell pepper
                                                                  • Yes No 1/2 cup less fat cream cheese
                                                                  • Yes No 1/3 cup light mayonnaise
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp mustard powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 36 slice baguette
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Combine the first 11 ingredients in a large bowl, stirring until well combined. Gently fold in crabmeat.
                                                                  • Prepare broiler.
                                                                  • Place bread slices in a single layer on a baking sheet. Brush 1 side of the bread slices evenly with the olive oil. Broil 1 minute or until lightly browned. Serve with spread.
                                                                  Yields: 18servings (serving size: about 2 tablespoons spread and 2 bread slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 4 lb pineapple
                                                                  • Yes No 2 tbsp grated lemon zest
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Trim and peel pineapple. Cut lengthwise into quarters and remove the tough core. Cut each quarter in half crosswise, making 8 sections.
                                                                  • Combine lemon zest and sugar in a ziplock bag. Rub vigorously to blend flavors.
                                                                  • Prepare a charcoal fire, let burn to a gray ash and set grill about 6 inches from heat source. (Alternatively, set a stove-top grill pan over medium-low heat.)
                                                                  • Working with one or two sections at a time, place pineapple in bag with sugar mixture and turn carefully to coat. Transfer to grill and cook, flipping often, until caramelized and slightly softened, 5 to 7 minutes. Cool slightly before serving.
                                                                  Yields: 8servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    ziplock bag
                                                                  • Yes No
                                                                    charcoal

                                                                  Citrus-laced mojo and tangy relish add big flavor to this Latin classic.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 8 oz pork tenderloin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup diced dill pickle
                                                                  • Yes No 2 tbsp prepared mustard
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 4 piece cuban bread
                                                                  • Yes No 8 thin slice deli less sodium ham
                                                                  • Yes No 4 1 oz slice reduced fat swiss cheese
                                                                  • Yes No 1 cup baby spinach
                                                                  • Heat 3 tablespoons olive oil in a small skillet over medium-high heat. Add onion, salt, oregano, black pepper, and minced garlic; sauté 3 minutes or until onion is tender. Remove from heat; stir in orange juice and lime juice. Reserve 2 tablespoons juice mixture; cover and refrigerate. Combine remaining juice mixture and pork in a large zip-top plastic bag; seal. Marinate pork mixture in refrigerator at least 4 hours or overnight.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 15 minutes or until thermometer registers 155° (slightly pink), turning occasionally. Remove pork from grill. Cover loosely with foil; let stand 10 minutes. Cut pork into 16 thin slices.
                                                                  • Combine pickle, reserved 2 tablespoons juice mixture, mustard, and 2 teaspoons oil in a small bowl; stir until well blended.
                                                                  • Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Spread 2 teaspoons pickle mixture over cut side of each half. Arrange 4 pork slices, 2 ham slices, 1 cheese slice, and 1/4 cup spinach on each bottom half of bread; cover with top halves.
                                                                  • Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; gently press to flatten. Leave skillet on; cook 4 minutes on each side or until cheese melts and bread is toasted.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb carrot
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Heat the oven to 450°. In a roasting pan, combine the carrots with the oil, cumin, 1/4 teaspoon salt, and the pepper. Roast the carrots, stirring occasionally, until tender and browned, about 20 minutes.
                                                                  • In a food processor, puree the carrots with the butter, milk, lemon juice, and 1/8 teaspoon salt. If necessary, reheat the puree in a small saucepan over low heat, stirring.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup organic half and half
                                                                  • Yes No 8 organic egg yolk
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 2 1/2 cup organic whipping cream
                                                                  • Yes No 4 tsp organic pure vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside. 2. Place egg yolks and sugar in the KitchenAid® Stand Mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened. 3. Continuing on Speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. 4. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours. 5. Assemble and engage the KitchenAid® Ice Cream Maker attachment. Turn to STIR Speed (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency is reached. Immediately transfer ice cream into serving dishes, or freeze in an airtight container. Fresh Strawberry Ice Cream Directions 1. In medium bowl, combine 2 cups chopped, fresh strawberries (or other fresh fruit) and 2 to 3 teaspoons sugar, if desired. 2. Let stand while ice cream is processing. Add during last 3 to 5 minutes of freeze time. Equipment To purchase the KitchenAid® products used in this recipe, please visit www.shopkitchenaid.com
                                                                  Cuisine:YesNofrench
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop

                                                                  The sauce may be made without pork; just use an additional pound of ground beef.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 3 1 cup carrot
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 28 oz crushed tomatoes in puree
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 12 oz spaghetti
                                                                  • Yes No parmesan cheese
                                                                  • Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
                                                                  • Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
                                                                  • When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: You can toast the bread (step 1) up to 4 hours ahead; cool and store airtight at room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz baguette
                                                                  • Yes No 1 1/4 lb fresh mozzarella cheese
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No salt and pepper
                                                                  • Cut baguette diagonally into 1/3-inch-thick slices. Set slices on a rack on a 14- by 17-inch baking sheet. Bake in a 425° regular or convection oven until golden, 6 to 8 minutes.
                                                                  • Drain mozzarella and pat dry; cut into 1/4-inch-thick slices. Arrange on toast, cutting slices to fit. Drizzle olive oil over cheese. Sprinkle with herbs and salt and pepper to taste.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 red onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 5 oz, 2 cup small zucchini
                                                                  • Yes No 2 tbsp minced mint
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 egg
                                                                  • Yes No 2 tsp balsamic vinegar
                                                                  • Preheat oven to 350°F. In a medium saucepan, combine potatoes, 1 tsp. salt and cold water to cover. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 minutes. Drain potatoes well in a colander.
                                                                  • In a 10-inch, ovenproof, nonstick skillet, melt butter over medium heat. Add red onions and cook until soft, about 8 minutes. Add garlic and cook for 2 minutes longer. Add potato, zucchini, mint, remaining 1 tsp. salt and pepper and cook until zucchini is softened, about 5 minutes.
                                                                  • In a medium bowl, beat eggs and vinegar with a fork. Pour egg mixture over vegetables in skillet and stir to blend. Cook undisturbed over medium heat until side begins to set but center is still wet and bubbling, about 3 minutes.
                                                                  • Place skillet in oven and cook until eggs are set, rotating pan once for even cooking, about 10 minutes. To serve, loosen frittata from skillet and cut into wedges from pan. Serve warm or at room temperature. (Frittata may be made up to 4 hours ahead.)
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard, and even salad leaves like butter, Boston, or Romaine. You can easily buy a big bag of spinach, arugula, and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel, and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is, they always have greens and veggies on hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs, and garlic, until soft and tender.

                                                                  Ingredients
                                                                  • Yes No 6 large 6 big handfuls of mixed greens, leaves
                                                                  • Yes No herbs
                                                                  • Yes No olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No good quality extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard, and even salad leaves like butter, Boston, or Romaine. You can easily buy a big bag of spinach, arugula, and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel, and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is, they always have greens and veggies on hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs, and garlic, until soft and tender.Blanch the more robust leaves like cabbage and chard to perfection in a pot of salted boiling water for a couple of minutes, then drain in a colander and leave to cool down a little. Put a couple of good glugs of olive oil into a large frying pan or casserole type dish and add the sliced garlic. As soon as it starts to take on the smallest amount of color, throw in your salad leaves, then the cabbage and chard. Cook on a medium heat for about 4–5 minutes, moving the greens around the pan with a spoon or a pair of tongs, then add your herbs and cook for a further minute. Remove from the heat and season carefully to taste with salt and pepper, some good-quality extra virgin olive oil, and enough lemon juice to give it a little kick.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Authors Jane and Michael Stern gave us this recipe from Virginia Miller, a home cook from Iowa who bakes thick-cut pork chops in a sweet, tomatoey sauce.

                                                                  Ingredients
                                                                  • Yes No 1 put pork chops a baking dish
                                                                  • double-cut, bone-in pork chops
                                                                  • Kosher salt and freshly ground black pepper, to taste
                                                                  • cups brown sugar
                                                                  • cups soy sauce
                                                                  • tbsp. molasses
                                                                  • 3/4 cups ketchup
                                                                  • 1/2 cups chili sauce, such as Heinz
                                                                  • tbsp. French dressing
                                                                  • tbsp. dry mustard
                                                                  • Heat oven to 375°. Drain pork chops and transfer to a 9" x 13" baking dish. Whisk together remaining brown sugar, ketchup, chili sauce, French dressing, mustard, and 1/3 cup water in a small bowl. Pour sauce over pork chops and bake, turning pork chops and basting with sauce occasionally, until pork chops are tender and sauce has thickened, about 45 minutes. Let pork chops rest for 10 minutes before serving.
                                                                  Cuisine:YesNost. louis
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz

                                                                  Gotreaux Family Farms in Louisiana produces farm-raised tilapia. Locally raised or caught seafood is available at grocers and farmers' markets. You can substitute other seafood, such as salmon or shrimp.

                                                                  Ingredients
                                                                  • Yes No 2 cup diced peach
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup panko bread crumb
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 lb tilapia
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.
                                                                  • Preheat oven to 375°.
                                                                  • Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
                                                                  • Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 tacos and about 1/2 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  Quick Paella
                                                                   29 m
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 6 oz spanish chorizo
                                                                  • Yes No 2 3.5 oz brown rice
                                                                  • Yes No 3/8 tsp salt
                                                                  • Yes No 1/2 tsp hot smoked paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 14.5 oz no salt added diced tomatoes in can
                                                                  • Yes No 1 1/2 cup frozen edamame
                                                                  • Yes No 2 dozen mussel
                                                                  • Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add chorizo to pan; sauté 1 minute or until lightly browned, stirring occasionally. Remove rice from bags. Add rice to pan; sauté 1 minute, stirring frequently. Stir in salt, paprika, and pepper; sauté 30 seconds. Add 1 1/2 cups water and tomatoes; bring to a boil. Cover, reduce heat to medium, and simmer 10 minutes or until rice is tender and liquid is almost absorbed.
                                                                  • Stir in edamame. Nestle mussels into rice mixture. Cover and cook 4 minutes or until mussels open and liquid is absorbed. Remove from heat. Discard any unopened mussels.
                                                                  • Wine note: Think pink for paella. Crisp, dry Beckmen 2009 Purisima Mountain Vineyard Grenache Rosé (Santa Ynez Valley, $18) has vibrant red fruit and spice to cover the smoked paprika and chorizo. Great acidity keeps going with the tomatoes, and rich texture wraps around the mussels. --Sara Schneider
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                  • Total Time: 29 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                    Equipment:
                                                                  • Yes No
                                                                    uncle ben
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    nestle
                                                                    Brands:
                                                                  • Yes No
                                                                    Uncle Ben's
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Nestlé

                                                                  Dressed with a simple vinaigrette made from fresh herbs and a good quality extra-virgin olive oil, this salad is as delicious as it is easy to prepare. The dressing will keep in the refrigerator for a couple of days, so consider doubling the recipe to keep some on hand.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup multigrain rotini pasta
                                                                  • Yes No italian dressing
                                                                  • Yes No 2 cup grape tomato
                                                                  • Yes No 1 6 oz baby spinach
                                                                  • Yes No 4 oz fresh mozzarella cheese
                                                                  • Cook pasta according to package directions, omitting salt and fat. Rinse with cold water; drain.
                                                                  • While pasta cooks, prepare Italian Dressing. Combine dressing and tomatoes in a large bowl. Add pasta and spinach; toss well, and top with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine

                                                                  "My ultimate starter salad would celebrate the produce of the season and make a knockout-gorgeous addition to the table, so I developed this one using fresh orange juice, multicolored beets, and--for good measure--some creamy, tangy goat cheese." --Timothy Q. Cebula, Associate Food Editor

                                                                  Ingredients
                                                                  • Yes No 4 medium beet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 cup boston lettuce
                                                                  • Yes No 2 cup watercress
                                                                  • Yes No 2 cup radicchio
                                                                  • Yes No 1/2 2 oz cup crumbled goat cheese (chèvre)
                                                                  • Preheat oven to 400°.
                                                                  • Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a foil-lined jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400° for 1 hour and 10 minutes or until tender. Cool beets slightly. Trim off beet roots and stems; rub off skins. Cut beets into 1/2-inch-thick wedges.
                                                                  • Bring juice and sugar to a boil in a small saucepan; cook 10 minutes or until reduced to 2 tablespoons. Pour into a medium bowl; cool slightly. Add shallots, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
                                                                  • Combine lettuce, watercress, and radicchio. Sprinkle lettuce mixture with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to combine. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Divide beets evenly among salads. Drizzle about 1 tablespoon dressing over each salad; sprinkle each salad with 1 tablespoon cheese.
                                                                  • Wine note: White wine is usually a good bet with salad, but the earthy and robust flavors in Winter Salad with Roasted Beets and Citrus Reduction Dressing allow this hearty course to handle a lighter red wine, such as Irony Monterey Pinot Noir 2006 ($16). The wine's berry fruit goes well with goat cheese, and its earthy mushroom flavors are enhanced by roasted beets, while tart acidity on the finish matches the citrus. --Jeffery Lindenmuth
                                                                  Cuisine:YesNoboston
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    finish
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Brock Windsor, chef-owner of Stone Soup Inn in Vancouver Island's Cowichan Valley in B.C., uses fresh chamomile for a light, herbaceous note. If you have access to fresh chamomile, give it a try here. Or use dried chamomile tea, which imparts a more earthy flavor. Windsor also sprinkles grand-fir needles, a type of conifir, over the ice cream (a final touch that's entirely optional).

                                                                  Ingredients
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 3 tbsp diced fresh chamomile leaves
                                                                  • Yes No 2 cup sour cream
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Heat half-and-half to boiling in a small saucepan (if using tea bags). Add tea bags, remove from heat, and let steep 5 minutes. Press liquid from bags, discard them, and let liquid cool. For fresh chamomile, just stir it into cold half-and-half.
                                                                  • Whisk together chamomile mixture, sour cream, salt, lemon zest, and sugar in a bowl until smooth.
                                                                  • Freeze mixture in an ice cream maker according to manufacturer's directions until softly frozen, about 30 minutes. Transfer to a metal bowl, stir to distribute lemon zest, and freeze airtight until firm enough to scoop, at least 4 hours and as long as 1 week.
                                                                  • *Grow your own, or try a farmers' market.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8(makes 1 qt.) (serving size: 1/2 cup)
                                                                  • Total Time: 4 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  While it's easy enough to buy a rotisserie chicken, roasting chicken at home allows you to control the sodium, flavorings, and quality of ingredients. Preparation is simple, while cooking is hands-off. Serve with Quick Carrot and Raisin Salad and mashed potatoes.

                                                                  Ingredients
                                                                  • Yes No 1 whole roasting chicken
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
                                                                  • Combine oregano, cumin seed, garlic, oil, salt, and ground cumin in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray, and place rack in a roasting pan.
                                                                  • Bake at 375° for 40 minutes.
                                                                  • Increase oven temperature to 450° (do not remove chicken from oven); bake an additional 12 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Remove chicken from pan; let stand 15 minutes. Remove skin from chicken; discard.
                                                                  Yields: 4servings (serving size: about 5 ounces meat)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  This tasty cocktail recipe is courtesy of Charles Corpion from the Four Seasons.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz rum
                                                                  • Yes No 1/2 oz hazelnut liqueur
                                                                  • Yes No 1/2 oz irish cream liqueur
                                                                  • Yes No coffee
                                                                  • Yes No tsp grand marnier cream
                                                                  • In a glass coffee mug, stir together whiskey, hazelnut liqueur, and Irish cream; top with coffee. Garnish cocktail with whipped cream and serve immediately.
                                                                  Yields: 1cocktail
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bailey
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Bailey's
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No chocolate ganache
                                                                  • Yes No praline frosting
                                                                  • Yes No bourbon glaze
                                                                  • Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.
                                                                  • Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
                                                                  • Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.
                                                                  • Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.)
                                                                  • Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.)
                                                                  • Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
                                                                  Yields: 12servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 28 minutes
                                                                  • Total Time: 1 hour 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  Fava plants yield not only beans but also broad, easy-to-pick leaves, which have an earthy-sweet, faintly grassy flavor (spinach leaves make a decent substitute).

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup whole wheat flour
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 3/4 cup unsalted butter, homemade
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp minced garlic
                                                                  • Yes No 6 oz spinach
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 1 3/4 cup heavy whipping cream
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 tsp fine sea salt
                                                                  • Make crust: Whirl 1 1/2 cups flour and the salt in a food processor to blend. Add butter; pulse until mixture looks like cornmeal. Add 1/4 cup ice water; pulse again until dough comes together, 30 seconds. Press dough into a disk, wrap in plastic wrap, and chill at least 1 hour and up to 1 day.
                                                                  • Unwrap dough and let warm up 15 minutes. With a floured rolling pin, roll into a 12-in. round. Press round onto bottom and up sides of a 10-in. deep-dish pie pan. Fold under the crust overhang on pan rim; crimp edge. Chill 30 minutes. Put oven rack on lowest rung. Preheat oven to 325°.
                                                                  • Line crust with parchment paper and fill with pie weights or dried beans. Bake crust 25 minutes; remove weights and parchment and bake until crust is slightly browned, about 10 minutes more. Remove crust from oven and set on a rimmed baking sheet. Raise oven temperature to 375°.
                                                                  • Make filling: In a large frying pan, heat oil over medium heat. Add garlic, fava leaves, green onions, parsley, and salt and cook, stirring often, until leaves are wilted, about 4 minutes. Chop mixture coarsely, then arrange over bottom of warm crust.
                                                                  • Make custard: Heat milk and cream in a large heavy-bottomed saucepan over high heat until mixture begins to simmer. Remove from heat. Put eggs in a blender with half of hot milk mixture and whirl for a few seconds. Whirl in salt and remaining milk mixture. Pour custard into crust, being careful to keep greens evenly distributed.
                                                                  • Bake quiche until slightly browned around edges and beginning to puff in center, 25 minutes. Let cool until warm or room temperature before serving.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8servings
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Gavin Kaysen's Greek salad has most of the usual ingredients, like tomatoes and olives—but, in an inspired twist, he turns the traditional feta cheese into a creamy, light feta mousse. Kaysen invented the dish to impress his coach when he was training for the prestigious international Bocuse d'Or cooking competition, and he says, "It blew him away."

                                                                  Ingredients
                                                                  • Yes No 6 oz greek feta cheese
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 3/4 1 1/2 tbsp tsp unflavored gelatin in 1 1/2 tablespoons of water
                                                                  • Yes No white pepper
                                                                  • Yes No 2 1/2 lb heirloom tomato
                                                                  • Yes No fleur de sel and black pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 16 pitted kalamata olive
                                                                  • Yes No 1/4 cup thinly sliced red onion
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, about 1 minute. Stir in the softened gelatin and transfer to a blender. Puree until fairly smooth. Season with white pepper. Scrape the mixture into a shallow bowl and refrigerate until set, about 30 minutes.
                                                                  • Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper. Drizzle with the olive oil, garnish with the olives, red onion and oregano and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4first-course servings
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Indulge in a grown-up version of a chocolate milkshake laced with espresso. Make these drinks even more impressive by coating the rims of the glasses with a mixture of margarita salt and coarse sugar.

                                                                  Ingredients
                                                                  • Yes No 1 cup chocolate ice cream
                                                                  • Yes No 1/3 cup prepared espresso
                                                                  • Yes No 1/4 cup blanco tequila
                                                                  • Combine all ingredients in a cocktail shaker, add ice, and shake until well chilled and ice cream is smooth and pourable. Serve in a chilled martini or margarita glass.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 handful cilantro
                                                                  • Yes No simple roast chicken
                                                                  • Before roasting the chicken, combine the cumin, curry, ginger, salt, and cayenne in a small bowl. Add the oil and combine. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the spice mixture evenly under the skin. Place the cilantro inside the cavity. Roast the chicken according to the recipe.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 1chicken
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast

                                                                  The sweet maple syrup and salty prosciutto contrast well with the lemony flavor of the couscous.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 1 tbsp teriyaki sauce
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 24 jumbo, 1 1/2 lb shrimp
                                                                  • Yes No 6 very thin slice prosciutto
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No lemon couscous
                                                                  • Preheat broiler.
                                                                  • Combine the first 5 ingredients in a bowl, and stir with a whisk. Peel the shrimp, leaving tails intact. Add the shrimp to maple mixture, tossing to coat. Remove shrimp from bowl, and discard the marinade. Cut each prosciutto slice lengthwise into 4 strips. Wrap 1 prosciutto strip around each shrimp. Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray, and broil for 3 minutes on each side or until done. Serve shrimp over Lemon Couscous.
                                                                  Yields: 4servings (serving size: 6 shrimp and 1/2 cup couscous)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  This side dish salad combines several influences: The dates and orange are an Israeli touch; the pecans pay homage to the American South; and the quinoa is a high-protein grain from South America.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 cup diced white onion
                                                                  • Yes No 1 cup quinoa
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 cup orange
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 5 pitted dates
                                                                  • Yes No 1/2 lb asparagus
                                                                  • Yes No 1/2 jalapeño chili pepper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No mint
                                                                  • To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; sauté 2 minutes. Add quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed. Transfer quinoa mixture to a large bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to combine.
                                                                  • To prepare dressing, combine juice and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk. Pour dressing over salad; toss gently to coat. Sprinkle with chopped mint. Garnish with mint sprigs, if desired. Serve at room temperature.
                                                                  Cuisine:YesNoisraeli
                                                                  Yields: 8servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/2 oz apricot liqueur
                                                                  • Yes No 5 blueberries skewered
                                                                  • Fill a pint glass with ice. Add all of the remaining ingredients except the skewered blueberries and stir well. Strain into a chilled coupe and garnish with the skewered blueberries.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 lb eye of round roast
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 cup low-sodium beef broth
                                                                  • Preheat oven to 425°F. Season roast all over with salt and pepper.
                                                                  • Oil a roasting rack and place it in a roasting pan just large enough to hold the beef.
                                                                  • Warm oil in a large skillet over medium-high heat. Add beef and cook, turning often, until lightly browned all over, 5 to 10 minutes. Transfer to rack and roast until a meat thermometer inserted into thickest part reads 125°F for medium-rare, 50 to 55 minutes. Remove roast to a cutting board, tent with foil and allow to rest 10 minutes.
                                                                  • Place roasting pan on stove over medium-high heat. Pour in wine and cook, stirring to pick any browned bits on bottom of pan, until liquid has reduced slightly, about 3 minutes. Pour in broth, increase heat to high and boil until thickened and syrupy, about 5 minutes.
                                                                  • Slice roast against grain into 1/4-inch-thick slices. Arrange on a platter and spoon over some of juices. Serve additional juices on the side.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 13 minutes
                                                                  • Total Time: 1 hour 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick

                                                                  From Europe to Asia, chicken and lemon are natural flavor partners. In this recipe, the Lemon Curd acts as a tangy glaze.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 lb chicken
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup lemon curd
                                                                  • Yes No 3 large lemon
                                                                  • Yes No rosemary
                                                                  • Preheat oven to 450°.
                                                                  • Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
                                                                  • Combine the rosemary and the next 4 ingredients (rosemary through garlic). Rub mixture under loosened skin, and rub over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.
                                                                  • Place the chicken, breast side up, on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone; brush chicken with Lemon Curd. Arrange lemons around chicken. Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do not remove chicken from oven), and bake for an additional 1 hour or until thermometer registers 180°. (Cover the chicken loosely with foil if it gets too brown.) Remove the chicken from the oven. Cover the chicken loosely with foil, and let stand for 10 minutes. Discard skin. Serve with lemon halves, and garnish with rosemary, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 5servings (serving size: 3 ounces chicken and 1 lemon half)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 lb assorted mushrooms
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No four thick rustic white bread
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Preheat the oven to 400°. In a large skillet, heat the 2 tablespoons of oil until shimmering. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until softened, 4 minutes. Add the onion, cover and cook, stirring occasionally, until the onion is softened and the mushrooms are browned, 3 minutes longer. Add the sherry and cook until almost evaporated, 1 minute. Season with salt and pepper. Remove from the heat, cover and set aside.
                                                                  • Arrange the bread slices on a large rimmed baking sheet and brush with olive oil. Bake for about 6 minutes, until toasted. Transfer the toasts to plates.
                                                                  • In a large, nonstick skillet, melt the butter over moderate heat. Crack the eggs one at a time into a ramekin and then slip into the skillet. Cook the eggs, sunny-side up, until the whites are firm and the yolks runny, about 5 minutes.
                                                                  • Spoon the mushroom mixture onto the toasts and top with the fried eggs. Garnish with the parsley and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 2 red onions
                                                                  • Yes No 4 bread
                                                                  • Yes No lb 1¼ lbs good quality lean ground beef
                                                                  • Yes No 1 tsp 1 teaspoon kosher salt
                                                                  • Yes No 1 tsp 1 teaspoon
                                                                  • Yes No black pepper
                                                                  • Yes No 1 egg
                                                                  • Yes No organic
                                                                  • Yes No a of
                                                                  • Yes No parmesan cheese
                                                                  • Yes No 4 tsp 4 teaspoons mayonnaise
                                                                  • Yes No 1 tsp 1 teaspoon ketchup
                                                                  • Yes No a pinch a good pinch of smoked paprika
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No lemon
                                                                  • Yes No 12 smoked bacon, the
                                                                  • Yes No best quality you afford
                                                                  • Yes No 8 small hamburger bun
                                                                  • Yes No 1 butterhead lettuce, leaves
                                                                  • Yes No 4 tomatoes
                                                                  • Yes No 6 gherkins
                                                                  • Yes No a pickled chiles
                                                                  • I couldn’t possibly leave the great American burger out of this book. Sadly, the classic burger has gone from humble beginnings (as something brought over by German immigrants) to becoming a symbol of fast food and junk. But when made at home with qualityingredients, it’s an absolute joy. So, introducing my great American burger, and its little cousin, the “slider,” or mini burger... Have fun with your toppings and flavor combos and enjoy.You can make these burgers or sliders in an oven at full whack, on the grill, or in a hot pan. If you’re using the oven or grill, preheat it now.Put a splash of olive oil into a large frying pan on a low heat and add your chopped onions. Fry for 10 minutes or until the onions have softened, then put to one side and let cool completely. Blitz your bread in a food processor until you get a fine consistency. Oil a clean sheet pan and put aside. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together really well, then divide into 6 equal balls for burgers and 18 equal balls for sliders. Wet your hands and roll the balls into burger-shaped patties about ¾ inch thick. Put your burgers or sliders on the oiled sheet pan and pat with a little olive oil. Cover them with plastic wrap and put the pan into the refrigerator for at least an hour, or until the patties firm up. This is a good time to make your spicy mayo, so put all the ingredients into a bowl, mix well, and put to one side.If using a frying pan or grill pan, put it on a high heat now and let it get really hot. However you decide to cook your burgers, they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough. When your burgers or sliders are nearly cooked on one side, add the slices of bacon – whichever way you’re cookingthem – then flip the burgers and cook the bacon until golden and crisp.When the burgers are cooked to your liking and it’s all looking really good, halve your burger buns and warm them through. Put the bacon on a plate lined with paper towels to drain.When everything comes together pop your burgers or sliders onto their buns, add all your lovely toppings and your spicy mayo (you know how to put a burger together!), then tuck in with a lovely fresh salad and baked potatoes or potato wedges.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    combos
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Combos

                                                                  Strawberries and cream is one of the hundreds of flavors of paleta that you'll find in Mexico. Other unusual flavors include arroz con leche, tamarind-chile, and pineapple.

                                                                  Ingredients
                                                                  • Yes No 1 lb organic strawberry
                                                                  • Yes No 1/3 cup organic sugar, granulated
                                                                  • Yes