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                                                                  Prep and Cook Time: about 45 minutes. Notes: These classic chocolate brownies can be stored airtight for up to 2 days.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3 oz unsweetened chocolate
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and walnuts until well blended.
                                                                  • Spread batter evenly in a buttered and floured 8-inch square baking pan.
                                                                  • Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.
                                                                  • Run a knife between pan rim and brownie. If desired, spread with chocolate glaze. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.
                                                                  • Chocolate glaze. In a 1- to 2-quart pan over low heat, frequently stir 1/3 cup whipping cream and 1 cup (6 oz.) semisweet chocolate chips until melted and smooth. Stir in 1 teaspoon vanilla. Use warm.
                                                                  • Note: Nutritional analysis is per small brownie.
                                                                  Yields: 9or 16 brownies
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze

                                                                  Make the sauce in advance; cover and chill. The skewers can be assembled a day in advance and put on the grill just before serving.

                                                                  Ingredients
                                                                  • Yes No 1 cup cubed mango
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tbsp chopped scallion green tops
                                                                  • Yes No 1 tbsp diced basil
                                                                  • Yes No 1 tsp diced jalapeño chili pepper
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 32 piece red bell pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tsp Old Bay Seasoning
                                                                  • Yes No olive oil cooking spray
                                                                  • Place first 5 ingredients in a food processor or blender; process until smooth. Spoon into a bowl; stir in onions, basil, and jalapeño. Cover and chill.
                                                                  • Preheat oven to 450°.
                                                                  • Trim fat from pork; cut into 32 (3/4-inch) cubes. Place pork and bell pepper in a medium bowl. Drizzle with oil, and sprinkle with seasoning, tossing well to coat. Thread 1 bell pepper piece and 1 pork cube onto each of 32 (6-inch) skewers. Place kebabs on a broiler pan coated with cooking spray; bake at 450° for 10 minutes or until pork is done. Serve kebabs with mango sauce.
                                                                  Yields: 8servings (serving size: 4 kebabs and 4 teaspoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  This classic herb blend calls for dried herbs.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp tarragon leaves, dried
                                                                  • Yes No 1 1/2 tbsp dried savory leaves
                                                                  • Yes No 1 tbsp sage
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 tbsp dried lavender buds
                                                                  • Yes No 1 tbsp marjoram, ground
                                                                  • Combine herbs, rubbing any whole leaves between fingers to crush them. Herb blend will keep, in an airtight container, for up to 6 months.
                                                                  • MAKES ABOUT 1/2 CUP
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend

                                                                  Make this soup the night before to allow time for its flavors to develop. Pour hot servings into a thermos to take for lunch, or reheat individual portions in the microwave as needed.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 1/2 cup chopped carrot
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1 17 oz refrigerated beef roast au jus
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 cup pearl barley
                                                                  • Yes No 5 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup tomato purée
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery to pan; cook 5 minutes, stirring occasionally.
                                                                  • While vegetables cook, heat roast beef according to package directions; drain, discarding drippings. Chop beef into 1-inch pieces.
                                                                  • Stir garlic into vegetables; cook 30 seconds. Stir in beef, barley, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until barley and vegetables are tender, stirring occasionally. Remove and discard bay leaves.
                                                                  • Young Chefs can:
                                                                  • Identify and locate vegetables
                                                                  • Measure chopped carrot and celery
                                                                  • Older Chefs can:
                                                                  • Help measure uncooked barley, water, and tomato puree
                                                                  • Add barley, broth, and water with adult supervision
                                                                  Cuisine:YesNodutch
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  Ingredients
                                                                  • Yes No 1/4 cup hoisin sauce
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 3 tbsp chile garlic sauce
                                                                  • Yes No 3 tbsp dark sesame oil
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 8 quail
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No scallion
                                                                  • Combine first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag, gently squeezing to blend; add quail. Cover or seal, and chill 30 minutes, turning occasionally.
                                                                  • Remove quail from marinade, reserving marinade.
                                                                  • Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving the other side empty. Place rack on grill. Arrange quail over empty side; grill, covered with grill lid, 30 minutes or until done.
                                                                  • Pour reserved marinade intoa small saucepan. Reserve 1/4 cup chicken broth, and add remaining chicken broth to marinade. Bring mixture to a boil over medium-high heat; boil, stirring occasionally, 5 minutes.
                                                                  • Whisk together cornstarch and reserved 1/4 cup chicken broth until smooth. Whisk into marinade mixture; boil, whisking constantly, 1 minute. Serve with quail; garnish, if desired.
                                                                  • Asian Grilled Cornish Hens: Substitute 4 (1- to 1 1/2 pound) Cornsh hens for quail. Grill as directed 45 to 50 minutes or until done.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup panko bread crumb
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 4 2 lb large chicken breast half (boneless, skinless)
                                                                  • Yes No 1 cup apricot jam
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper and fit with a wire rack. Spray with cooking spray; set aside.
                                                                  • Place flour in a large bowl and season very generously with salt and pepper. Whisk eggs in another large bowl with 2 tablespoons water until well combined. Place the breadcrumbs in a third large bowl, and drizzle with olive oil; toss to coat. Stir in cheese and cayenne and mix well.
                                                                  • Place chicken pieces in the seasoned flour and toss to coat. Working in 3 batches, shake off any excess flour from chicken pieces and transfer to egg mixture; stir to combine. Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on a rack-lined baking sheet, spacing them evenly apart. Repeat process until all the chicken is breaded. Bake until golden brown and chicken is cooked through, 18 to 20 minutes.
                                                                  • In a small bowl, stir the apricot jam, mustard, and thyme together until combined. Allow chicken to cool 10 minutes before serving with apricot mustard mixture.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For maximum heat, leave the seeds and membranes in the pepper; habanero will be much hotter than serrano. Ever touched your lips or eyes after chopping hot peppers? Avoid those burns by wearing gloves to prevent the pepper's heat from penetrating your skin.

                                                                  Ingredients
                                                                  • Yes No 3 cup cabbage and carrot coleslaw mix
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 3 tbsp canola mayonnaise
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tsp diced habanero chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 6 oz catfish fillet
                                                                  • Yes No 4 tsp jamaican jerk seasoning
                                                                  • Combine first 6 ingredients in a medium bowl; toss well to coat.
                                                                  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with jerk seasoning. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from heat; serve fish with slaw.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 4servings (serving size: 1 fillet and about 1/2 cup slaw)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  A spice rub and fresh goat cheese gives this Grilled Salmon Salad great flavor. You can make the tomato vinaigrette up to 3 hours ahead; cover and chill.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb salmon fillet
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 8 oz salad mix
                                                                  • Yes No tomato vinaigrette
                                                                  • Yes No 4 oz fresh chèvre cheese
                                                                  • Yes No 1/4 cup minced scallion
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Rinse salmon and pat dry. In a bowl, mix brown sugar, cumin, chili powder, and 1 teaspoon each salt and pepper. Place salmon in bowl and rub pieces all over with spice mixture. Cover and chill at least 30 minutes or up to 4 hours.
                                                                  • Lay salmon on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until a thermometer inserted in center of thickest part reads 140°, 6 to 8 minutes total.
                                                                  • Meanwhile, divide salad mix equally among four plates. Place a piece of salmon on each mound of greens. Drizzle salads equally with tomato vinaigrette and sprinkle evenly with goat cheese, green onions, and pine nuts. Add salt and pepper to taste.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Freezing the citrus slices keeps this refreshing punch cold without the use of ice.

                                                                  Ingredients
                                                                  • Yes No 6 lemon
                                                                  • Yes No 4 navel orange
                                                                  • Yes No 2 six oz frozen lemonade concentrate
                                                                  • Yes No 1 six oz frozen orange juice concentrate
                                                                  • Yes No 2 liter lemon-lime soda
                                                                  • Yes No 1 liter southern comfort
                                                                  • Line two baking sheets with plastic wrap, and set aside. Slice lemons into rounds as thin as possible. Arrange lemon slices in layers on one prepared baking sheet. Repeat with oranges; layer on second baking sheet. Place in the freezer for 2 to 2 1/2 hours, until fruit slices are frozen.
                                                                  • Just before serving, open the cans of frozen lemonade and orange juice, and place the frozen concentrates, whole, in a large punch bowl. Add the soda, Southern Comfort, and several handfuls of ice. Remove frozen fruit slices from freezer, and arrange over the top of punch. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    southern comfort
                                                                    Brands:
                                                                  • Yes No
                                                                    Southern Comfort
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 3 1/2 cup homemade stock
                                                                  • Yes No 1 tsp dill seed
                                                                  • Yes No 2 lb potato
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 cup light cream
                                                                  • Yes No 3 cup frozen corn kernel
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large saucepan, heat the oil over moderately low heat. Add the onion, carrot, and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the broth and dill seeds and bring to a boil. Reduce the heat and simmer, covered, for about 20 minutes.
                                                                  • Meanwhile, put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 3/4 teaspoon of the salt and a pinch of pepper. Mash the potatoes over very low heat, gradually incorporating the butter and 3/4 cup of the cream. Keep warm.
                                                                  • Add the corn and 1/2 teaspoon of the salt to the broth and simmer, covered, until the corn is just tender, about 15 minutes. In a food processor or blender, puree the chowder and then pour it back into the saucepan. Add the shrimp and the remaining 3/4 teaspoon salt. Bring to a simmer and cook until the shrimp are almost done, about 1 minute. Stir in the remaining 1/4 cup cream, the parsley, and 1/8 teaspoon pepper and bring just back to a simmer. Reheat the potatoes, if necessary. Spoon them into the center of four bowls and pour the chowder around them.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These delicate shortbread-style cookies are made with chopped, roasted pecans, rolled in powdered sugar and are an elegant addition to any fiesta. They are also known as Wedding Cakes, Pecan Balls, Russian Tea Cakes, Snowballs, Pecan Sandies, Swedish Tea Cakes and more.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 3 tsp vanilla extract
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup pecans, roasted
                                                                  • Yes No an additional 3/4 cup powdered sugar to roll cookies in
                                                                  • Yes No an 1/4 teaspoon salt
                                                                  • Add butter, powdered sugar and vanilla to a large mixing bowl. Mix at medium-high speed until completely mixed. In a seperate bowl, mix flour and salt. Mix the flour into the butter about 1/2 cup at a time until well incorporated. Carefully fold in the nuts. Take a small amount of dough and roll it into a one inch ball. Continue and place the balls on a lightly greased cookie sheeet, about 2 inches apart. Bake in a 350 degree oven for about 15 minutes. Mix additional powdered sugar and salt. Roll the warm cookies in the powdered sugar/salt mixture. Roasted Pecans- Place pecans on a cookie sheet and bake in a 350 degree oven for 8-10 minutes.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast

                                                                  Open-face sandwiches are layered with roasted vegetables, ham, turkey, and Swiss, then heated until the cheese melts.

                                                                  Ingredients
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No salt and pepper
                                                                  • Yes No olive oil
                                                                  • Yes No 6 plum tomato
                                                                  • Yes No 2 1 1/2 to 2 lb vidalia onion
                                                                  • Yes No 2 yellow bell pepper
                                                                  • Yes No 3 tbsp flat leaf parsley
                                                                  • Yes No 1 5 inch bread
                                                                  • Yes No 1/4 cup whole grain mustard
                                                                  • Yes No 1 lb ham
                                                                  • Yes No 8 oz swiss cheese
                                                                  • Heat broiler. Put mushrooms in a single layer on a baking pan, season with salt and pepper, and drizzle lightly with olive oil. Place pan under broiler until mushrooms brown around edges, 2 to 4 minutes. Transfer mushrooms to a large bowl; set aside. Using same pan, repeat process with tomatoes until they are soft, 3 to 4 minutes. Repeat with onions, until they are tender, 6 to 8 minutes. Repeat with peppers, until skins start to blister, 6 to 8 minutes. When peppers are cool enough to handle, remove skin and stems; cut into 1-by-2-inch pieces. Combine all vegetables in a bowl, and toss with parsley. Season with salt and pepper, and set aside.
                                                                  • Halve bread lengthwise. Spread mustard on both sides; layer with roasted vegetables. Arrange turkey and/or ham over vegetables; top with cheese. Place on baking pan; transfer to broiler until warmed through and cheese is melted, about 2 minutes. Serve.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  "Ever since I realized I didn't have to buy granola in a box, I have experimented with different recipes. This is one of my favorites; the granola is great with yogurt or on top of vanilla ice cream." -Corrie Francis, Moraga, CA

                                                                  Ingredients
                                                                  • Yes No 3 cup regular oats
                                                                  • Yes No 1 cup grain oat cereal
                                                                  • Yes No 1/3 cup oat bran
                                                                  • Yes No 1/3 cup diced walnut
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/3 cup applesauce
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped dried apple
                                                                  • Preheat oven to 250°.
                                                                  • Combine first 6 ingredients in a large bowl, stirring well to combine.
                                                                  • Melt 2 tablespoons butter in a medium saucepan over medium heat. Add 1/3 cup applesauce, honey, and brown sugar to pan, and bring to a boil. Cook for 1 minute, stirring frequently. Pour applesauce mixture over oat mixture, stirring to coat. Spread mixture in an even layer on a jelly-roll pan coated with cooking spray. Bake at 250° for 1 1/2 hours, stirring every 30 minutes. Allow to cool completely. Stir in chopped apple.
                                                                  • Note: Store granola in an airtight container up to one week.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 6cups (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    cheerios
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Cheerios
                                                                  • Yes No
                                                                    Minute

                                                                  Be sure to use cold eggs, straight from the refrigerator, because they will be easier to break and are more likely to hold their shape well during cooking.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 4 large egg
                                                                  • Yes No 6 6 oz strip bacon
                                                                  • Yes No 1 shallot
                                                                  • Yes No coarse salt
                                                                  • Yes No 12 oz baby spinach
                                                                  • Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 tablespoon vinegar.
                                                                  • Break one egg into a cup; dip cup in water 20 seconds, then release egg. Repeat with remaining eggs. Cook until whites are just firm, 4 to 6 minutes. Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
                                                                  • In a medium saucepan, cook bacon over medium-high heat, stirring occasionally, until browned, 4 to 6 minutes. Remove, and drain on paper towels. To the same pan, add shallot, and cook in bacon fat until soft, about 2 minutes. Add remaining 1/2 cup vinegar; boil over high heat until reduced to 1/3 cup, 2 to 3 minutes. Season with salt and pepper.
                                                                  • In a bowl, toss spinach with bacon and hot vinaigrette. Divide among plates; top each with a poached egg.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    poach
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The British holiday Boxing Day is linked to ideas of charity and also to the tradition of boxing up Christmas leftovers. This savory bread pudding is the answer to holiday dinner leftovers, making use of extra turkey and bread.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 4 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 2 cup chopped celery
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 cup shredded turkey breast
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 5 large egg
                                                                  • Yes No 6 cup italian bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Preheat oven to 350°.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add mushrooms, celery, onion, thyme, and garlic; cook 10 minutes or until tender, stirring occasionally. Stir in turkey, salt, and black pepper. Remove mixture from heat, and cool slightly.
                                                                  • Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture and bread; toss well. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with cheese. Bake at 350° for 1 hour or until golden brown. Let stand 10 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 small beet
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 small red onion, very
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No salt
                                                                  • Yes No 3 tangerine
                                                                  • Yes No 1 large red grapefruit
                                                                  • Yes No 1 1/2 tbsp dijon mustard
                                                                  • Yes No black pepper
                                                                  • Yes No 3/4 lb curly spinach
                                                                  • Preheat the oven to 350°. Put the beets in a medium baking dish. Drizzle lightly with olive oil and rub to coat the beets. Cover with foil and bake for about 1 hour and 15 minutes, until the beets are tender. When the beets are cool enough to handle, peel and quarter them.
                                                                  • Meanwhile, in a small bowl, cover the onion slices with the vinegar. Add a large pinch of salt and mix well. Let stand for about 1 hour.
                                                                  • Using a sharp knife, peel the tangerines and grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.
                                                                  • In a small bowl, whisk the mustard with 3 tablespoons of the vinegar from the onion slices. Whisk in the 1/4 cup of olive oil and season with salt and pepper.
                                                                  • Put the spinach in a large bowl. Drain the onion slices and add to the spinach along with the tangerine, grapefruit and beets. Drizzle the mustard dressing over the salad and toss well. Serve right away.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This trout dish turns smoky and succulent in a stove-top smoker. This recipe first appeared in our June/July 2011 BBQ issue along with our story Classic 'Cues.

                                                                  Ingredients
                                                                  • Yes No 12 slice bacon
                                                                  • Yes No 2 whole rainbow trout
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 sprig tarragon
                                                                  • Heat oven to 375°. Place bacon on a rimmed baking sheet, and bake until half-cooked, about 10 minutes. Remove from oven, and let cool. Brush inside and outside of each trout with 1 tbsp. oil, season with salt and pepper, and stuff with 3 sprigs tarragon each; set aside. Arrange 6 bacon slices, overlapping slightly, on a cutting board parallel to you. Place I trout over middle of bacon perpendicular to you, and wrap trout in bacon, arranging it seam side down on the rack of a stove-top smoker (see link for instructions). Repeat with remaining bacon and trout.
                                                                  • Prepare stove-top smoker according to manufacturer's instructions, using apple or pecan wood shavings (see Fuel and Flavor ); place rack with trout inside. Smoke until fish is cooked through, about 15 minutes. Heat broiler to high and arrange a rack 4″ from broiler element. Transfer trout on smoker rack to a baking sheet and place under broiler; cook until bacon is crisp, about 2 minutes.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    smoke
                                                                  Ingredients
                                                                  • Yes No 1 small onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 large fresh lemongrass, bottom third of the tender white inner bulb only
                                                                  • Yes No 1/4 cup minced ginger
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 30 1 3/4 lb large shrimp
                                                                  • In a mini food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In a large skillet, heat the vegetable oil. Add the onion paste to the skillet and cook over moderately low heat, stirring occasionally, until browned, about 25 minutes.
                                                                  • Add the ground coriander, sugar, ground fennel seeds, cumin, turmeric and salt to the skillet and cook over moderately high heat, stirring, until fragrant, about 1 minute. Scrape the spice paste into a bowl and let cool completely.
                                                                  • In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours or overnight.
                                                                  • Soak 30 bamboo skewers in water for 30 minutes. Light a grill. Thread 1 shrimp lengthwise onto each bamboo skewer and stretch each one out on the skewer. Grill over high heat for about 1 1/2 minutes per side, until the shrimp are nicely charred and just cooked through. Transfer the shrimp skewers to a platter, and serve immediately with the Garlic Peanut Sauce.
                                                                  Cuisine:YesNoindonesian
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These potato cakes are made with mashed potatoes instead of traditional shredded potatoes. They're great with Pear Applesauce. Combine and refrigerate the potato mixture up to a day ahead; dredge in matzo meal and sauté just before serving.

                                                                  Ingredients
                                                                  • Yes No 4 cup cubed yukon gold potato
                                                                  • Yes No 2 cup cubed zucchini
                                                                  • Yes No 1 cup diced leek
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 2 tsp minced dill weed
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup matzo meal
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes. Add zucchini and leek, and cook 6 minutes or until tender. Drain. Return mixture to pan; mash with a potato masher. Cool slightly. Stir in cornstarch and next 4 ingredients (cornstarch through egg).
                                                                  • Divide potato mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Dredge in matzo meal.
                                                                  • Heat 2 1/4 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 2 minutes on each side or until browned. Repeat procedure with remaining oil and patties.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 8servings (serving size: 2 patties)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dredge
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 3 1 wedge slivers of salami
                                                                  • Fill a large collins glass with ice. Add the vodka, Balsamic Mary Mix and lemon juice and stir well. Garnish as desired.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Prep: 30 min., Cook: 40 min.

                                                                  Ingredients
                                                                  • Yes No 2 lb ground chuck (beef)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/3 cup dry bread crumb
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1 16 oz cranberry sauce
                                                                  • Yes No 1 12 oz chili sauce
                                                                  • Yes No 1/4 cup marmalade
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.
                                                                  • Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.
                                                                  • Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.
                                                                  • Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 54
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week. This recipe goes with Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette, Lemon-Rosemary Chicken Quesadilla Salad with Shallot-Mustard Vinaigrette, Flank Steak-and-Blue Cheese Quesadilla Salad, Seared Tuna Salad with Lemon-Caper Vinaigrette and Feta Quesadillas

                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable broth
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 2/3cup (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover

                                                                  This tangy-sweet relish pairs nicely with the Whiskey-Marinated Tenderloins, or serve it as an appetizer atop toasted baguette slices. You can make the relish a day or two ahead and refrigerate; bring it to room temperature before serving. Prepare an extra batch or two for holiday giving.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 4 cup chopped sweet onion
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Melt butter in a large skillet over medium heat. Add onion to pan; cook 15 minutes or until golden brown, stirring occasionally. Add vinegar and remaining ingredients; simmer 15 minutes or until liquid evaporates.
                                                                  Yields: 10servings (serving size: about 1/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer

                                                                  Adolfo Garcia, RioMar. Adolfo's love of fresh seafood and his Panamanian ancestry are reflected in both the menu at RioMar and this recipe. Escabeche is a traditional Spanish way of preserving game meat with an acidic marinade, which was adapted for the more-available fish all across Latin America. This dish turns the marinade into a sauce, eliminating the need for hours in the fridge.

                                                                  Ingredients
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 6 pitted black olive
                                                                  • Yes No 6 pitted green olive
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 1/4 cup brine from olives
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 cup tomato juice
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 4 8 oz piece similar fish
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Stir together first 12 ingredients in a bowl, and refrigerate until needed.
                                                                  • Season fish on both sides with salt and pepper. Coat a grill tray with cooking spray, and place on grill rack. Heat, covered with grill lid, over hot coals (400º-500º) for 10 minutes. Place fish on tray, and grill over medium-high heat 8 minutes on each side. Serve fish hot, topped with cold or room-temperature sauce.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 31 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Whip a batch of this basic cookie batter and you'll be prepared to bake any number of different cookies, from snowballs to gingersnaps. This recipe goes with Pine Nut Drops, White Chocolate Snowballs, Fruitcake Bars, Chocolate Chunk and Almond Cookies, Gingersnaps, Oatmeal and Pie Spice Cookies

                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn syrup
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/4 tsp baking soda
                                                                  • Heat oven to 375° F. Line two baking sheets with parchment paper or aluminum foil. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Add ingredients from the variation of your choice. Unless the directions for the variation state otherwise, form the dough into tablespoon-size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely. To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.
                                                                  Yields: 40cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Using equal amounts of potatoes and bread flour sounds a little strange to the uninitiated but the combination yields a soft and springy loaf that you will love to eat. With two, thirty minute rises, it is also one of the quicker homemade breads. It is easiest to make with a stand mixer, but you can knead the potatoes in by hand, if needed. Makes one 1.3 pound loaf (about 600 grams) closeup image of crumb

                                                                  Ingredients
                                                                  • Yes No 2 400 gram medium potato
                                                                  • Yes No 2 tsp oil
                                                                  • Yes No 1/4 cup cooking water from the potatoes
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 2 1/2 300 gram cup bread flour
                                                                  • Yes No 3/4 tsp salt
                                                                  • Peel potatoes and cut into 6 pieces (or so) each. Cook in unsalted water until tender. Drain, reserving the water. Place the potatoes back over low heat for several minutes, shaking the pan to steam dry ("ausdampfen"). Cool and mash or rice.
                                                                  • Dissolve the yeast in 1/4 cup lukewarm potato water and proof for 10 minutes in a warm spot, or until bubbles form.
                                                                  • Mix potatoes, oil and proofed yeast together until smooth. Add the flour and mix with the beater or paddle attachment for 3 minutes on low. Switch to the dough hook and knead for 11 minutes. It will look like it is not going to become bread dough at first, just be patient.
                                                                  • Knead for a minute on a floured work surface, until dough is smooth and just slightly tacky. Place in an oiled bowl, turning once to coat. Cover the bowl and let the dough rise in a warm place for thirty minutes.
                                                                  • Preheat oven to 450°F with a baking stone (middle rack) for 1/2 to 1 hour before baking. Place an old baking pan on the bottom rack, ready for water.
                                                                  • Shape dough into a boule, or round loaf, by flattening slightly, then pulling the edges together and pinching closed. Place the loaf, seam side down, on a floured, cloth-lined bowl. Fold the edges of the cloth over the loaf and let rise for 20 to 30 more minutes.
                                                                  • Unmold the bread onto a peel or the back of a cookie sheet dusted with cornmeal, seam side up (seam side down produces a smooth-topped loaf). Shove the loaf into the oven and close the door, quickly.
                                                                  • Bake for a total of 45-50 minutes, or until internal temperature is 190°F. Use steam in the first 5 minutes (see note).
                                                                  • Cool bread for 20 minutes or more before slicing.
                                                                  • Note: Those hard crusts you love are created with steam. You may create steam in the oven for the first 5 minutes. Heat an old roasting pan on the rack below the stone and pour 2 cups of boiling water in it right after you put the bread in the oven.
                                                                  • Spray water the sides of the oven with a squirt bottle two or three times in the first 5 minutes. Turn oven down to 400°F and bake for 30 minutes or more, until the internal temperature reaches 190°F.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 2 hours
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 2 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    squirt
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Squirt

                                                                  These cream cheese pancakes are light, fluffy, and oh so delicious. Serve with high-quality maple syrup for breakfast or brunch.

                                                                  Ingredients
                                                                  • Yes No 2 cup self-rising flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 3 oz cream cheese
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Combine self-rising flour and sugar in a large bowl; make a well in center of mixture.
                                                                  • Combine egg and next 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened.
                                                                  • Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side. Serve pancakes with warm maple syrup and, if desired, bacon.
                                                                  • NOTE: 1/4 cup egg substitute, skim milk, and light cream cheese may be used. Pancake batter will be thinner and will cook faster.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12(4-inch) pancakes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Top these pulled-pork tacos with chopped red onion, sliced jalapeños, and fresh cilantro for a spicy south-of-the-border taco dinner. Serve with Mexican rice and canned refried beans.

                                                                  Ingredients
                                                                  • Yes No 2 lb boneless pork shoulder
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1/2 cup apricot jam
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 red onion
                                                                  • Yes No 8 small corn tortilla
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 1 lime
                                                                  • Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss. Serve with the tortillas, cilantro, and lime wedges. Tip: The best place to warm the tortillas is in the oven: it's quicker than a skillet and less drying than a microwave. As soon as you remove the pork, turn off the heat, wrap the tortillas in foil, and warm them for 10 to 20 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No one 2 lb piece of boneless pork shoulder
                                                                  • Yes No smoked sea salt
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1/2 cup tomato paste
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 1/3 cup champagne vinegar
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 3 tbsp mascarpone cheese
                                                                  • Yes No black pepper
                                                                  • Yes No 1 lb pappardelle
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No extra virgin olive oil
                                                                  • Preheat the oven to 300°. Season the pork with 1 1/2 tablespoons of smoked salt. In a medium, enameled cast-iron casserole, heat the canola oil until shimmering. Add the pork and cook over moderately high heat, turning, until browned on all sides, 15 minutes. Transfer the pork to a plate.
                                                                  • Add the apple, onion, carrot, celery, garlic and thyme to the casserole and cook over moderate heat until beginning to brown, about 6 minutes. Add the tomato paste and cook, stirring, until it deepens in color, about 2 minutes. Add the wine and bring to a boil. Add the chicken stock, vinegar and honey and bring to a simmer. Add the pork, cover and transfer the casserole to the oven. Braise the pork for about 3 hours, turning once halfway through, until very tender.
                                                                  • Transfer the pork to a plate. Strain the sauce into a large bowl, gently pressing on the solids. Pour the sauce back into the pot. Using 2 forks, shred the pork; discard any large pieces of fat. Transfer the shredded pork to the sauce and stir in the mascarpone. Season the sauce with smoked salt and pepper. Cover and keep warm.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook the pappardelle until al dente. Drain the pasta and transfer to the casserole with the sauce. Toss the pasta with the sauce and the parsley over moderate heat until well coated, about 1 minute. Transfer the pasta to warm bowls. Drizzle with olive oil, sprinkle with smoked salt and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Lobster BLTs
                                                                   45 m
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 1 tbsp diced tarragon
                                                                  • Yes No 1 tsp sweet paprika
                                                                  • Yes No 1/2 tsp celery seed
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1 1/4 lb cup coarsely chopped cooked lobster meat, from two 1 1/4 pound lobsters
                                                                  • Yes No 6 oz bacon
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 brioche rolls
                                                                  • Yes No 1 tomato
                                                                  • In a medium bowl, whisk the mayonnaise with the lime juice, shallot, garlic, chives, tarragon, paprika, celery seeds and olive oil. Season with salt and pepper and fold in the chopped cooked lobster meat. Refrigerate until chilled.
                                                                  • In a skillet, cook the bacon over moderately high heat until crisp, about 7 minutes. Transfer to paper towels to drain.
                                                                  • Preheat a grill pan. Spread the butter on the cut sides of the rolls. Grill the rolls cut sides down over moderate heat until toasted, about 3 minutes. Transfer the rolls to plates. Mound the lobster salad on the grilled rolls. Top with the crisp bacon and tomato slices and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Lent runs for almost six weeks, so why not add a little something special to those Friday night fish dinners? You can add culinary creativity to fish preparation during the Lenten season with Bahama Breeze's Almond Crusted Fresh Fish. It makes a delicious, and healthier, alternative to traditional fried fish recipes and will impress family members with a unique, flavorful meal on those meatless Fridays.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 4 oz, 1/2 inch thick fish fillet
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup almond crust
                                                                  • Yes No 1/2 cup lemon butter sauce
                                                                  • Yes No almond crust
                                                                  • Yes No 1 slice white bread
                                                                  • Yes No 1/4 cup honey roasted sliced almonds
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tsp chopped parsley
                                                                  • Yes No lemon butter sauce
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp arlic
                                                                  • Yes No 2 tbsp white wine
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 saffron
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 tsp water
                                                                  • Lightly season the fish on both sides with salt and pepper.
                                                                  • Heat a 10" sauté pan over medium high heat then add the olive oil.
                                                                  • Place the seasoned fish in the heated pan and reduce heat to medium; sauté the fish for 2-3 minutes per side, just until it flakes easily and is cook through.
                                                                  • Transfer the fish to a warm serving plate and top the fish with the warm almond crust and serve with heated lemon butter sauce.
                                                                  • Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs.
                                                                  • Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4-5 minutes).
                                                                  • Measure out 1/4 cup of bread crumbs and save the rest for another use in the freezer.
                                                                  • Place all the ingredients in a small mixing bowl and mix to evenly combine.
                                                                  • Warm the topping for 30 seconds in the microwave just prior to serving over the fish.
                                                                  • Add the oil to a heated small sauce pan.
                                                                  • Add the garlic and sauté for 30 seconds.
                                                                  • Add the wine and thyme; reduce by half.
                                                                  • Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low.
                                                                  • Add the butter cubes and stir until combined.
                                                                  • Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened.
                                                                  • Season the sauce with salt and white pepper to taste.
                                                                  • Strain the sauce through a fine mesh strainer and serve hot.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  Sweet Potato Fries
                                                                   2 h 20 m
                                                                  Ingredients
                                                                  • Yes No 2 medium lb sweet potato
                                                                  • Yes No vegetable oil
                                                                  • Yes No kosher salt
                                                                  • In a large bowl, cover the sweet potato batons with cold water and let stand for 2 hours.
                                                                  • In a large pot, heat 4 inches of oil to 300°. Drain the sweet potatoes and pat thoroughly dry. Working in batches, fry the sweet potatoes until softened but not browned, about 4 minutes. Transfer to a paper towel-lined platter to drain and cool.
                                                                  • Heat the oil to 350°. Fry the sweet potatoes a second time, until golden, about 4 minutes. Transfer to a paper towel-lined platter to drain. Sprinkle with the furikake and salt and serve piping hot.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Schmaltz, or rendered chicken fat, can be used to fry potatoes, sauté vegetables, make a roux, or flavor pâtés and savory mousses.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken fat from your butcher
                                                                  • Yes No 1/4 lb chicken skin from your butcher
                                                                  • Yes No 1 medium onion
                                                                  • Yes No kosher salt
                                                                  • Put chicken fat and skin, onions, salt, and 3/4 cup water into a 12" skillet over medium-low heat. Cook, stirring, until fat has rendered and skin is crisp, about 1 1/2 hours. Strain, reserving crisp skin to use as a garnish for sautéed greens or chopped liver. Schmaltz will keep, in a tightly sealed container in the refrigerator, for 2 weeks.
                                                                  • MAKES ABOUT 1 1/2 CUPS
                                                                  Cuisine:YesNojewish
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    seal
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 8 slice bakery style white bread
                                                                  • Yes No 1/2 cup raspberry jam
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 8 oz fresh mozzarella cheese
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Preheat panini press or grill pan.
                                                                  • Using a pastry brush, brush oil on both sides of bread. Spread jam evenly over 1 side of each slice of bread; sprinkle with rosemary. Cut mozzarella into 8 slices; place 2 slices of cheese on each of 4 bread slices. Sprinkle a pinch of salt over cheese, if desired; top with remaining 4 slices of bread, jam side down. Sprinkle tops with brown sugar.
                                                                  • Grill panini in a panini press until cheese has melted and bread is golden and crispy (about 3 minutes). If you do not have a panini press or indoor grill, use a ridged grill pan: Put sandwiches in pan (in batches, if necessary); place a weight, such as a brick wrapped in aluminum foil or a heavy cast-iron skillet, on top to press them down. Brown the first side (about 2-3 minutes), flip the sandwich, replace the weight, and brown the other side (about 2-3 minutes) to finish melting the cheese. Cut paninis in half; serve.
                                                                  Yields: 8servings (serving size: 1/2 panini)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz dark rum
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No 3 oz ginger beer
                                                                  • Yes No 1 candied ginger
                                                                  • Yes No 1 lime
                                                                  • Fill a cocktail shaker with ice. Add the rum and lime juice and shake well. Strain into an ice-filled collins glass. Stir in the ginger beer. Skewer the ginger slice and lime wheel and garnish the cocktail.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  Raspberry Rosehip Iced Tea
                                                                   15236 d 8 h 7 m

                                                                  Fruit juice is a great way to sweeten iced tea brews naturally. The raisins in this recipe also add a natural sweetness. If you can't find raspberry juice, substitute cherry juice. For an easy berry variation, try blackberry leaves with blueberry juice.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup dried rosehips
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/2 cup dried raspberry leaves
                                                                  • Yes No 1 1/2 cup cherry juice
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 4 slice orange
                                                                  • In a large pot bring 4 1/2 cups of water to a boil over high heat. Stir in the rosehips and raisins. Partially cover the pot, lower the heat, and simmer for 10 minutes. Remove pot from heat, stir in raspberry leaves, cover, and steep for 10 minutes.
                                                                  • Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heatproof bowl. Strain tea, pressing on the herbs to extract all liquid. Add raspberry and orange juices and stir to blend. Let brew cool completely, about 45 minutes. Fill four tall glasses with ice. Pour tea over ice and garnish each with an orange slice, if desired. Serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 15236 days 8 hours 7 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 12 egg
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup bourbon
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 qt whipping cream
                                                                  • Heat milk in a large saucepan over medium heat. (Do not boil.)
                                                                  • Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
                                                                  • Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160°.
                                                                  • Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover and chill up to 2 days.
                                                                  • Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture. Sprinkle with remaining 1/4 teaspoon nutmeg before serving.
                                                                  • *1 1/2 to 2 cups milk may be substituted for bourbon.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 large watermelon radish
                                                                  • Yes No 1 small black radish
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 medium fennel bulb
                                                                  • Yes No 1 cup quinoa
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Using a mandoline, thinly slice the radishes, carrot and fennel bulb. Transfer to a large bowl of ice water and refrigerate for about 1 hour, until crisp.
                                                                  • Meanwhile, in a saucepan, bring the quinoa and water to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let cool.
                                                                  • Drain and dry the vegetables. In a bowl, combine the lemon zest and juice with the oil. Add the quinoa and toss; season with salt and pepper. Serve the quinoa in bowls, topped with the vegetables.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Find flageolets, tiny French kidney beans, in specialty food stores or online at www.indianharvest.com. For a nice presentation, garnish with thyme sprigs.

                                                                  Ingredients
                                                                  • Yes No 2 lb smoked turkey sausage
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/3 cup minced shallot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 cup dried flageolets
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 tsp celery seed
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Heat a large nonstick skillet over medium heat. Add sausage; sauté 5 minutes or until browned. Remove from pan, and place in an electric slow cooker. Heat the oil in pan over medium heat. Add shallots and garlic; cook 1 minute, stirring constantly.
                                                                  • Sort and wash beans. Add beans, shallot mixture, water, and the remaining ingredients to slow cooker. Cover and cook on high 8 hours or until beans are tender.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This vegetarian main dish was adapted from one found in the fifth volume of Canal House Cooking. Melissa Hamilton and Christopher Hirsheimer, the creators of Canal House, learned this dish from Niloufer King, a talented Indian cook and scholar. To make it a heartier, protein-rich meal, we took the liberty of folding in some lightly seared tofu. This recipe was featured as part of our Vegan Comfort Food photo gallery.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp vegetable oil
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 2 tbsp ginger
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 15 oz, 1 1/2 cup chickpeas, also known as garbanzo beans
                                                                  • Yes No 1 1/2 lb cauliflower
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 12 to 14 oz extra firm tofu
                                                                  • Yes No black pepper
                                                                  • Yes No 1 big handful cilantro, leaves and stems
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No brown rice
                                                                  • Yes No yogurt
                                                                  • Yes No chapati
                                                                  • Heat 2 tablespoons of the oil in a large frying pan with a tightfitting lid over medium heat until shimmering. Add the fennel seeds and toast, stirring, until fragrant, about 1 minute. Add the onion, ginger, and garlic and cook, stirring and scraping the bottom of the frying pan with a wooden spoon, until browned, about 10 minutes.
                                                                  • Add the garam masala, turmeric, cayenne, and a large pinch of salt and cook, dribbling in a little water, 1 to 2 tablespoons, as you stir. Add the chickpeas, cauliflower, and the remaining 1/2 cup water. Cover and cook until the cauliflower is tender, about 15 to 20 minutes.
                                                                  • Meanwhile, place the flour in a large bowl. Place the tofu cubes on paper towels, pat dry, and season all over with salt and pepper. Toss the tofu in the flour until coated. Heat a second large frying pan with the remaining 2 tablespoons oil over medium-high heat until shimmering. Add the tofu, tapping off any excess flour first, and brown on all sides, being careful of splattering oil, about 9 minutes. Transfer to a paper-towel-lined plate and season with more salt.
                                                                  • When the cauliflower is ready, gently fold in the tofu, cilantro, and lime juice. Serve immediately with rice, yogurt, naan, or chapati, if desired.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/2 cup thinly sliced ginger
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp mirin
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 1 tbsp sriracha chile sauce
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No six 6 oz tuna steak
                                                                  • Yes No 1/2 cup sesame seed
                                                                  • In a saucepan, heat 2 tablespoons of the oil. Add the ginger, onion and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the vinegar, orange juice, mirin, wine and Sriracha and simmer until the liquid is almost evaporated, 10 minutes. Add the cream and simmer until reduced by half, 15 minutes. Strain the sauce, season with salt and pepper; keep warm.
                                                                  • Season the tuna with salt and pepper and coat both sides with the sesame seeds. In a nonstick skillet, heat the remaining 2 tablespoons of oil. Add the tuna; cook over moderately high heat, turning once, until the sesame seeds are browned and the tuna is medium-rare, 5 minutes. Slice the tuna 1/3 inch thick and serve with the ginger cream and Glass Noodle Stir-Fry.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry

                                                                  Look for orange blossom water in the extract or cosmetics section of specialty grocery stores. Be sure bottles from the cosmetics section are labeled safe for food use. Or purchase at kingarthurflour.com.

                                                                  Ingredients
                                                                  • Yes No 6 navel orange
                                                                  • Yes No 2 tbsp orange blossom water
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No cinnamon, ground
                                                                  • Place orange slices in 6 bowls or serving plates. Sprinkle evenly with orange blossom water, and drizzle with honey. Sprinkle each with a pinch of cinnamon.
                                                                  Yields: 6servings
                                                                  • Prep Time: 7 minutes
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Quinoa works just as well as the traditional bulgur, and it takes less time to cook. We prefer curly parsley here, but flat-leaf parsley or a mix of other herbs would also be delicious.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup quinoa
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 curly parsley
                                                                  • Yes No 1 small tomato
                                                                  • Yes No 1 cup chopped english cucumber
                                                                  • Yes No 1/4 cup crumbled feta cheese
                                                                  • Cook quinoa according to package directions. Transfer to a bowl to cool slightly.
                                                                  • Mix remaining ingredients in a large serving bowl. Add quinoa and stir gently to combine. Serve with grilled lamb or beef kebabs, if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 4(serving size: 3/4 cup)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill

                                                                  This recipe for Slovenian stuffed cabbage or sarma s kislim zeljem is made with pork and beef, rice, sauerkraut and tomato juice. This is great with mashed potatoes or noodles, and crusty rye bread. Here are more stuffed cabbage recipes. Makes about 18-24 Slovenian stuffed cabbages or sarma s kislim zeljem

                                                                  Ingredients
                                                                  • Yes No 1 4 lb large cabbage
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tbsp bacon fat
                                                                  • Yes No 1 1/2 lb lean ground pork
                                                                  • Yes No 3/4 lb ground chuck (beef)
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 cup rice
                                                                  • Yes No 2 lb sauerkraut
                                                                  • Yes No 1 cup tomato juice
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3 pork neck bones
                                                                  • Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18-24 leaves. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Chop the remaining cabbage and place it in the bottom of a large greased casserole dish or Dutch oven. Saute onion in bacon fat until tender and let cool. Combine ground pork and beef, cooked onion, egg, pepper, salt and rice, and mix well. Don't overmix or the meat will become tough. Place about 1/2 cup of filling on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll. Place cabbage rolls on top of the chopped cabbage in layers in the casserole dish or Dutch oven. Place drained sauerkraut on top followed by tomato juice, water and neck bones on the very top. Bring to a boil. Reduce heat to very low, cover and simmer on the stovetop for 3 to 4 hours, making sure the rolls do not burn. Serve with mashed potatoes or noodles, and a good crusty homemade bread.
                                                                  Cuisine:YesNoslovenian
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bread

                                                                  Want a way to quickly add extra flavor to storebought fortune cookies? Dip them in chocolate that has been melted in the microwave. The recipe makes 15 - 20 chocolate dipped fortune cookies.

                                                                  Ingredients
                                                                  • Yes No 15 storebought fortune cookies
                                                                  • Yes No 1/2 cup chocolate baking chips
                                                                  • Line a 9 X 13 inch baking sheet with wax or parchment paper. Set the fortune cookies on the baking sheet. Place the chocolate chips in a heatproof bowl. Microwave on high power for 90 seconds. 2. Remove the bowl from the microwave and stir the chocolate (it will continue melting while you are stirring). If you are using a microwave with 600 watts of power or more, the chocolate should be melted or nearly melted at this point. If necessary, continue microwaving at 5 second intervals, stirring in between. 3. If you are using a lower power microwave, continue microwaving the chocolate at 15 second intervals, stirring each time, until the chocolate has melted. 4. Holding a fortune cookie by its ends, dip the rounded bottom of the cookie into the chocolate. Let the excess chocolate drip off and place the fortune cookie on the wax or parchment paper. Continue with the remainder of the cookies. 5. Place the cookies in the refrigerator to cool. Store in an airtight container. More Fortune Cookie Recipes Chocolate Dipped Fortune Cookies Basic Fortune Cookie Recipe Fortune Cookies - how to make fortune cookies, buy them online, and a little fortune cookie history
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This adult version of mac ‘n’ cheese is sure to be a big potluck hit. It was given to us by Hugo Matheson, chef at the fantastic Boulder, Colorado, restaurant The Kitchen. Don’t skimp on the ingredient quality here—with so few elements, premium cheese and ham are paramount. What to buy: If you do not have prosciutto, any thinly sliced, high-quality salt-cured ham such as jamón serrano will do. Or make it vegetarian by leaving out the prosciutto altogether. Be sure to use a good-quality cheese for this recipe. Please don’t buy the pre-grated kind, as it will not really give much in terms of flavor. If you don’t like Gruyère, an aged cheddar is a good substitute. Game plan: This whole dish can be assembled ahead of time and stored in the refrigerator for up to a day. To finish, take the dish out of the fridge, allow to sit at room temperature for 30 minutes, and then bake until heated through. This recipe was featured as part of our Modern Potluck story.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried ziti
                                                                  • Yes No 10 large oz gruyère cheese, through the holes of a grater
                                                                  • Yes No 1 qt heavy whipping cream
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 3 oz prosciutto
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Heat oven to 350°F. Cook pasta according to the package directions. Drain and reserve.
                                                                  • Meanwhile, pour heavy cream in a large pot and bring to a simmer over medium heat. Remove from heat, add all but a handful of the cheese, and stir until melted. Add a pinch of nutmeg, stir in the pasta and prosciutto, and season well with salt and freshly ground black pepper.
                                                                  • In a large bowl, combine breadcrumbs, softened butter, garlic, thyme, and cheese, and rub together with your fingers until evenly incorporated and no visible chunks of butter remain. Season well with salt and freshly ground black pepper.
                                                                  • Transfer pasta mixture to a 2 1/2 – quart ceramic or glass casserole dish and top evenly with the breadcrumb mixture.
                                                                  • Bake until golden brown and bubbling, about 20 minutes.
                                                                  Yields: 8servings
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake

                                                                  Browning butter (as opposed to just melting it) is one of those simple adjustments that make the ordinary extraordinary. We changed the classic butterscotch pie by letting the butter and sugar cook longer and therefore give the whole pie a toasty, nutty flavor that balances the sweetness of the caramel. What to buy: Take the time to make the dough from scratch, as it will lend a flaky butteriness to the dish. Of course, if you are time-constrained (and we understand that), go ahead and use store-bought crust. Just try to get the best you can find. You’ll need parchment paper or aluminum foil and pie weights to line and weigh down the crust so that it doesn’t puff up while cooking. If you don’t have pie weights or forgot to get them, just use some dried beans. Game plan: The dough can be made and baked up to a day ahead of time. In fact, the whole pie can be made up to a day ahead of time and, after it has cooled to room temperature, it can be covered and put in the refrigerator until ready to serve. Just bring it to room temperature and then serve it with some whipped cream or ice cream. This recipe was featured in our 2006 Thanksgiving, Southern Style menu.

                                                                  Ingredients
                                                                  • Yes No 1 recipe basic pie dough, refrigerated
                                                                  • Yes No 1 vanilla bean and, seeds
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 9 large egg yolk
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Heat oven to 350°F. Lightly flour a work surface and roll the dough out into a round approximately 12 inches in diameter and 1/4-inch thick. Line a 9-inch, deep-dish pie plate with the dough and trim off excess. Pierce the base of the crust with a fork, line with a piece of parchment paper, and fill with pie weights or dried beans.
                                                                  • Bake until it starts to set, about 15 minutes. Remove the pie weights and parchment paper, and continue to bake until dry and slightly brown, another 10 to 15 minutes. Remove from oven and keep oven at 350°F. (For a short tutorial on making pie crust, check out our video.)
                                                                  • Combine vanilla bean and seeds (or vanilla extract, if using) with whole milk and heavy cream in a medium saucepan, and bring to a simmer over medium-high heat. Once simmering, remove from heat.
                                                                  • Meanwhile, in a medium pot over medium heat, melt butter and add 1/2 cup of the dark brown sugar. Mix briefly and cook until mixture bubbles and there is a toasted smell (the butter should be brown but not burnt), about 5 minutes. Carefully whisk in hot milk mixture and remove from heat to cool slightly, about 5 minutes.
                                                                  • Whisk together 1/4 cup dark brown sugar with egg yolks and cornstarch until it is well blended and whisk leaves a trail when lifted out of mixture, about 3 minutes. Scrape down bowl and, whisking constantly, slowly pour in 1/3 of milk base to egg yolks until well combined. Add egg mixture back to remaining milk and return the pot to stovetop over medium-low heat. Cook, whisking constantly, until mixture coats back of a spoon, about 7 to 10 minutes. Set aside. (If custard filling is done before crust is ready, place in a clean bowl and set over an ice water bath to cool.)
                                                                  • Fill parbaked pie crust with the butterscotch mixture and bake until edges are set and middle still moves slightly, about 25 minutes. Remove from oven and set on a cooling rack until room temperature. Serve at room temperature or cold.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(9-inch) pie
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 4 oz low fat smoked turkey sausage
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 1 1/2 cup quartered mushroom
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 14.5 oz cajun stewed tomatoes
                                                                  • Yes No 2 tbsp dry red wine
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup long grain rice
                                                                  • Coat a Dutch oven with cooking spray; place over medium-high heat. Add chicken, and cook 2 minutes, stirring frequently. Add sausage and onion; sauté 1 minute. Add bell pepper, mushrooms, and garlic; cook 4 minutes, stirring frequently. Add tomatoes and next 4 ingredients; cook 15 minutes or until bell pepper is very tender. Remove from heat, and stir in parsley and salt. Let stand, uncovered, 5 minutes before serving. Serve over rice.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings (serving size: 1 cup ragoût and 1/2 cup rice)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 22 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Why are these ridiculously easy brussels sprouts so good? First they'e coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they're lightly charred, which enhances their nutty sweetness. They're finished with a sprinkling of Parmesan cheese, which melts into the leaves.

                                                                  Ingredients
                                                                  • Yes No 3 lb brussels sprout
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Preheat the oven to 425°. In a food processor fitted with a slicing blade, coarsely shred the brussels sprouts. On 2 large rimmed baking sheets, toss the brussels sprouts with the olive oil, season with salt and pepper and spread in an even layer. Roast in the oven for 30 minutes, until the brussels sprouts are tender and browned in spots; rotate the pans and stir the brussels sprouts halfway through roasting. Sprinkle with the Parmesan cheese, toss and bake for 1 more minute, or until the cheese is melted. Transfer the brussels sprouts to a bowl and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
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                                                                    Minute

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

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

                                                                  Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings to reserve for another use.

                                                                  Ingredients
                                                                  • Yes No 1 eight to nine lb crown roast of pork
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 1/2 tbsp olive oil
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No wild rice dressing
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Preheat oven to 425 degrees.Position rack in lower third of the oven. Brush the roast with 4 tablespoons olive oil, and season with salt and pepper.
                                                                  • In small bowl, combine orange zest, garlic, rosemary, and the remaining 1 1/2 tablespoons olive oil. Spread mixture evenly over the meat, inside and out. Place meat in a heavy-duty roasting pan with a rack large enough to hold roast without crowding sides. Roast 15 minutes. Reduce heat to 375 degrees. Continue roasting, rotating pan after 45 minutes, until meat is well browned and an instant-read thermometer registers 150 degrees. about 1 1/2 hours. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure that temperature is even all around.)
                                                                  • While crown roast is cooking, make the wild-rice dressing. Remove roast from oven, transfer to a cutting board with a well, and let stand 20 minutes. Raise oven temperature to 425 degrees. Place dressing in oven, and bake until heated through, about 20 minutes. Pour the pan juices into a fat separator or glass measuring cup, and let stand 5 to 10 minutes. If using a separator, carefully pour juice back into pan; discard fat. If using a measuring cup, carefully remove fat with a spoon, and return juices to pan. Place roasting pan on top of stove over medium-high heat. Add wine, and bring to a boil. Using a wooden spoon, stir up any brown bits on the bottom of the pan. Boil until half of the liquid has evaporated, 5 to 7 minutes. Stir in apple cider and stock; season with salt and pepper, and return liquid to a boil. In a small bowl, combine butter with flour. Mix until completely combined. Transfer this mixture to the roasting pan. Whisk constantly until the gravy has slightly thickened, 4 to 5 minutes. Remove pan from heat, and strain liquid into a gravy boat. serving the roast
                                                                  • Carefully lift roast out of pan, and place it on a serving platter; spoon the dressing into the center of the roast, and carve.
                                                                  Yields: 15
                                                                  Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup off dry riesling
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 tsp unflavored powdered gelatin
                                                                  • Yes No 1 pint strawberry
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp off dry riesling
                                                                  • MAKE THE GELéE: Make the gelée In a small saucepan, combine the Riesling and sugar and bring to a low simmer over moderate heat, swirling gently until the sugar is dissolved, about 3 minutes. Remove from the heat and let cool.
                                                                  • Sprinkle the gelatin over the cooled syrup and let soften for 5 minutes. Warm the syrup over moderate heat and stir to dissolve the gelatin, about 1 minute; let cool slightly. Pour the gelée into 4 wine glasses. Cover with plastic wrap and refrigerate overnight.
                                                                  • MAKE THE CONSERVE: In a small bowl, gently stir the strawberries with the honey, sugar, lemon zest and Riesling. Let stand at room temperature for 30 minutes.
                                                                  • Spoon the strawberry conserve over the gelée and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup fine dry bread crumb
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 4 slice french bread
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Yes No 20 select oysters
                                                                  • Yes No 4 rosemary
                                                                  • Yes No parsley
                                                                  • Combine breadcrumbs and cheese in a small bowl; set aside.
                                                                  • Spread butter on 1 side of each bread slice. Combine 1/8 teaspoon salt and black pepper; sprinkle over butter. Place bread slices, buttered side up, on a baking sheet. Bake at 350º for 15 minutes or until lightly browned and crisp. Set aside.
                                                                  • Combine cream and shallot in a 10-inch, ovenproof skillet; bring to a boil over medium-high heat, stirring often. Cook 15 minutes or until reduced to 1 cup, stirring often. Stir in remaining 1/8 teaspoon salt, chopped rosemary, and white pepper. Add oysters; cook 1 minute or until edges of oysters begin to curl. Remove from heat. Sprinkle with breadcrumb mixture. Broil 3 inches from heat 2 to 3 minutes or until golden brown.
                                                                  • To serve, spear a rosemary sprig through each toasted bread slice; place a bread slice in each of 4 individual shallow bowls. Spoon oyster mixture around bread. Sprinkle with parsley. Serve immediately.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp peanut butter
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 lime
                                                                  • Yes No 1/3 cup chicken broth
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No 1/2 cup coconut milk
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 long red chili
                                                                  • Yes No 1 1 inch ginger
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 cup snow peas
                                                                  • Yes No 2 cup broccoli floret
                                                                  • In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk. Cut the chicken into 1-inch-wide strips. Heat the oil in a large skillet over medium-high heat. Add the chicken, chili, ginger, and garlic. Cook, stirring occasionally, until the chicken is golden, about 5 minutes. Add the snow peas and broccoli and cook until the vegetables are just tender, about 1 minute. Add the peanut sauce and cook until the mixture has thickened slightly and the chicken has cooked through, about 3 minutes. Garnish with the cilantro. Serve over cooked rice, if desired. Tip: You can easily substitute beef or shrimp for the chicken in this recipe. For beef, follow the same directions. For shrimp, cook all the vegetables, then add the shrimp, cook for 1 minute or until pink, add the peanut sauce, and finish the recipe from there.
                                                                  Cuisine:YesNoindonesian
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Though filling enough as a main dish, you can also serve smaller portions of this creamy, cheesy casserole as a tasty side to scrambled eggs. We enjoyed the way the Classic Melts cheese blend melted over the casserole; substitute cheddar cheese if you can't find this product.

                                                                  Ingredients
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 32 oz frozen southern style hash brown potatoes
                                                                  • Yes No 1 4 oz cup preshredded classic four cheese blend
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 10.75 oz condensed 30% reduced sodium, 98% fat free cream of mushroom soup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
                                                                  • Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
                                                                  • Preheat oven to 350°.
                                                                  • Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  While usually an ingredient in moles, roasted pumpkinseed kernels add another layer of nutty flavor to this posole-style broth. Look for them in specialty markets and health-food stores. Substitute ancho chile powder if guajillo is unavailable.

                                                                  Ingredients
                                                                  • Yes No 3 large anaheim chili pepper
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp ground guajillo chile powder
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 4 cup water
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 15 oz white hominy
                                                                  • Yes No 4 cup leftover turkey breast
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup roasted unsalted pumpkinseed kernels
                                                                  • Yes No 1/2 cup thinly sliced radish
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 2 oz cup crumbled queso fresco cheese
                                                                  • Yes No lime
                                                                  • Preheat broiler.
                                                                  • Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 15 minutes. Peel and chop; set aside.
                                                                  • Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add onion to pan; cook 6 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in Anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle about 1 1/3 cups soup into each of 8 bowls. Top each serving with 1 tablespoon pumpkinseed kernels, 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cheese. Serve with lime wedges, if desired.
                                                                  • Beer note: With Anaheim and guajillo chiles lending their subtle heat, reach for a flavorful chilled beer, like a Scottish-style ale. Oskar Blues Old Chub Scotch Ale ($8.99/six-pack), from Colorado, has a rich, malty sweetness, hinting of caramel, that works to balance the peppery posole, while the beer's dark chocolate, toasted nut, and smoky notes complement the roasted pumpkinseeds in this richly layered soup. --Jeffery Lindenmuth
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Watch Shane Kelly prepare the Meatloaf with Quinoa in our Don't Tell Mama video series.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3/4 cup quinoa
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 1 carrot
                                                                  • Yes No 10 oz crimimi mushrooms
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 lb buffalo
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 2 large organic eggs
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1/2 tsp salt and pepper
                                                                  • Yes No 1 cup organic ketchup
                                                                  • Preheat oven to 375°F.
                                                                  • Wash the quinoa in a fine mesh strainer under running water and then shake off the excess.
                                                                  • Bring water to a boil in a small saucepan and whisk in quinoa. S