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                                                                  Aromatic herbs and a pinch of spicy red-pepper flakes enliven the subtle, creamy flavor of fresh mozzarella.

                                                                  Ingredients
                                                                  • Yes No 1 lb fresh mozzarella cheese
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1 tsp diced rosemary
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No coarse salt
                                                                  • Yes No olives, crackers, bread, and cured meats
                                                                  • Combine oil, herbs, red-pepper flakes, salt, and pepper in a small bowl. Drizzle over mozzarella. Let stand for at least 20 minutes (or up to 1 hour). Serve with olives, crackers, bread, and cured meats.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  A drizzle of white chocolate lends these biscotti holiday flair. For contrast, melt semisweet chocolate to drizzle over half the batch.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup instant coffee
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 3/4 cup dry roasted cashews
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 oz white chocolate
                                                                  • Preheat oven to 350°.
                                                                  • Place first 6 ingredients in a large bowl, and beat with a mixer at medium speed until well blended.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, instant coffee granules, cocoa, baking soda, ground cinnamon, salt, and ground nutmeg; gradually add to sugar mixture, beating until well blended. Stir in the cashews. Turn dough out onto a lightly floured surface; knead lightly 7 times. Divide dough in half. Shape each portion into a 12-inch-long roll. Place rolls on a baking sheet coated with cooking spray; pat to 3/4-inch thickness. Sprinkle rolls evenly with 1 tablespoon granulated sugar.
                                                                  • Bake at 350° for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 21 (1/2-inch) slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 325°; bake 20 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.
                                                                  • Place chocolate in a small heavy-duty zip-top plastic bag; microwave at high 1 minute or until the chocolate is soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over biscotti.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 42(serving size: 1 biscotto)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  No candy pieces here. These thumbprint cookies are filled with chocolate ganache.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup turbinado sugar
                                                                  • Yes No chocolate ganache
                                                                  • In a bowl, with a mixer on high speed, beat butter, brown sugar, and granulated sugar until smooth. Beat in egg yolks and vanilla until well blended, scraping sides of bowl as needed.
                                                                  • In a small bowl, mix flour, baking powder, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm but pliable, about 30 minutes.
                                                                  • Place about 1/3 cup turbinado sugar in a shallow bowl. Shape dough into 1-inch balls and roll to coat in turbinado sugar. Place 1 inch apart on buttered 12- by 15-inch baking sheets. Press your thumb into the center of each cookie to make a 1/2-inch-deep imprint.
                                                                  • Bake cookies in a 325° regular or convection oven until lightly browned, 10 to 12 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer cookies to a rack to cool completely (if indentations have disappeared, make them again while cookies are warm).
                                                                  • Carefully fill each indentation with about 1/2 tablespoon chocolate ganache. Let cool until ganache is shiny and firm to the touch, about 1 hour (or chill for about 30 minutes).
                                                                  • Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth. Remove from heat and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups.
                                                                  • Nutritional analysis per cookie.
                                                                  Yields: 50cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt

                                                                  We add white cheddar cheese to this comfort-food favorite making it seem more indulgent than it actually is at less than 300 calories per serving.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup fresh bread crumbs
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 3 oz white cheddar cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1 tbsp prepared horseradish
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 3/4 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 lb ground sirloin (beef)
                                                                  • Yes No 1 large egg
                                                                  • Preheat oven to 425°.
                                                                  • Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
                                                                  • While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.
                                                                  Yields: 6servings (serving size: 1 meat loaf)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb boneless veal shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 1/2 tsp ground fennel seed
                                                                  • Yes No 1 1/2 cup dry red wine
                                                                  • Yes No two 28 oz cans italian tomatoes, and chopped
                                                                  • Yes No 4 cup veal stock
                                                                  • Yes No 1 1/2 tbsp minced rosemary
                                                                  • Yes No 2 lb fresh pappardelle
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • Season the veal with salt and pepper and dust with flour, tapping off the excess. In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Add the veal and cook over moderately high heat until browned all over, about 12 minutes. Transfer the veal to a plate.
                                                                  • Add the remaining 1/4 cup of oil to the casserole. Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes. Add the wine and boil until reduced to 1/3 cup, 5 minutes. Add the tomatoes and cook over moderately high heat for 5 minutes. Add the stock and rosemary and bring to a boil. Add the veal, cover partially and cook over low heat until very tender, 2 hours.
                                                                  • Remove the meat and shred it. Boil the sauce until slightly reduced, about 10 minutes. Stir in the meat.
                                                                  • In a large pot of boiling salted water, cook the pappardelle until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Serve with cheese at the table.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragù
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù
                                                                  Ingredients
                                                                  • Yes No 2 lb brussels sprout
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 cup walnut
                                                                  • Bring a large pot of water to a boil; insert steamer rack. Add brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.
                                                                  • Melt butter in a large skillet over medium heat. Add garlic; cook, stirring, until soft, about 2 minutes. Stir in brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in lemon juice and walnuts.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 10 thyme
                                                                  • Yes No 5 whole black peppercorn
                                                                  • Yes No 1 1/2 medium lb mussel
                                                                  • Yes No 3 thick slice bacon
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1 medium leek, white and tender green parts only
                                                                  • Yes No 3 tbsp heavy whipping cream
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2/3 coarse cup dry bread crumb
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • In a large saucepan, combine the wine with the shallot, lemon, thyme sprigs and peppercorns and bring to a boil. Add the mussels, cover and cook over high heat, stirring occasionally, until the mussels open, about 5 minutes. Remove from the heat and discard any mussels that don't open. Pull the mussels out of their shells and discard half of each shell. Arrange the remaining shells on a baking sheet in 1 layer and place a mussel in each shell. Strain the broth into a glass measuring cup, leaving any grit behind.
                                                                  • In a medium skillet, cook the bacon over moderately high heat, stirring, until browned, about 5 minutes. Transfer the bacon to a dish and pour off all but 1 tablespoon of fat from the skillet.
                                                                  • Melt 3 tablespoons of the butter in the skillet. Add the leek and cook over moderate heat for 5 minutes. Add 1/2 cup of the mussel broth and cook until syrupy, 15 minutes. Add the cream and simmer for a few minutes. Stir in the bacon and minced thyme; season with salt and pepper. Let cool. Top each mussel with a scant teaspoon of the leeks.
                                                                  • Preheat the oven to 375°. Melt the remaining two tablespoons of butter in a small skillet. Add the bread crumbs and cook over moderate heat, stirring constantly, until golden and crisp, about 5 minutes. Stir in the parsley and 1/4 teaspoon of salt. Sprinkle the crumbs over the mussels and bake in the upper third of the oven for about 5 minutes, or until hot and bubbling.
                                                                  Yields: 12
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle

                                                                  Chop oven-roasted turkey breast from the deli counter into chunks for a quick start on this salad. With crisp parmesan toasts, it's a complete meal.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp light mayonnaise
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 avocado
                                                                  • Yes No 8 1/2 oz slice french bread
                                                                  • Yes No 1/4 1 oz cup preshredded parmesan cheese
                                                                  • Yes No 4 cup bagged romaine lettuce
                                                                  • Yes No 2 cup diced roasted turkey breast
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside.
                                                                  • Preheat broiler.
                                                                  • Arrange bread slices in a single layer on a baking sheet. Sprinkle 1 1/2 teaspoons cheese on each bread slice. Broil bread slices 2 minutes or until lightly browned.
                                                                  • Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat. Serve with cheese toasts.
                                                                  Yields: 4servings (serving size: about 1 1/2 cups salad and 2 cheese toasts)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sliced almond
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Yes No 1 1/2 cup ricotta cheese
                                                                  • Yes No 1/2 cup honey
                                                                  • In a small frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes. Let cool completely.
                                                                  • Put a large metal bowl in the freezer. Let the ice cream stand at room temperature until just beginning to soften but still frozen. In a food processor, puree the ricotta and honey until smooth.
                                                                  • Remove the bowl from the freezer and put the ice cream in it. Stir until smooth. Stir in the ricotta mixture. Transfer the ice-cream mixture to a shallow stainless-steel pan and then return it to the freezer, covered, until firm enough to scoop, about 60 minutes. Serve the ice cream topped with the toasted almonds.
                                                                  Yields: 1 ½pints
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Hungarian Beef Goulash - Marha Gulyas - is another one-pot meal that comes together quickly if the ingredients are prepped the night before. It's ideal for a slow cooker, freezes well and tastes better the next day. Serve with noodles or dumplings of choice like csipetke. Makes 4 servings of Hungarian Goulash

                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 1/2 lb boneless chuck steak
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp hot hungarian paprika
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1/4 tsp caraway seed
                                                                  • Yes No 4 medium red potato
                                                                  • Yes No salt and pepper
                                                                  • In a Dutch oven or deep pan with a lid, heat oil and add beef, browning well on all sides. Remove meat, and add onion and garlic. Saute 3 minutes and return beef to pan. Add paprika, stirring to evenly coat the meat. Add water, geen pepper, tomato and caraway. Season to taste with salt and pepper. Bring to a boil. Cover, reduce heat to very low and cook 1 1/2 hours or until meat is almost fork tender. Add potatoes and cook another 30 minutes or until potatoes test done when pierced with the tip of a knife. Serve with " csipetke " or other dumplings or noodles.
                                                                  Cuisine:YesNohungarian
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This is a great first recipe for those timid about cooking soft-shell crabs.

                                                                  Ingredients
                                                                  • Yes No 2 yellow bell pepper
                                                                  • Yes No 1/3 cup light mayonnaise
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 4 5 to 6 oz soft shell crabs
                                                                  • Yes No 1 tbsp salt free cajun seasoning
                                                                  • Yes No 1/4 cup cornmeal
                                                                  • Yes No 4 3 oz piece italian bread
                                                                  • Yes No 4 curly lettuce leaves
                                                                  • Yes No 4 slice red onion
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise, and discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel.
                                                                  • Place bell pepper, mayonnaise, basil, capers, salt, and garlic in a food processor; process until smooth.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle crabs with Cajun seasoning. Dredge crabs in cornmeal. Add crabs to pan; cook 3 minutes on each side, gently pressing body and legs against pan.
                                                                  • Spread 1 tablespoon mayonnaise mixture evenly over each slice of bread. Arrange 1 crab over each bottom half of bread. Top each crab with 1 lettuce leaf and 1 red onion slice. Cover with top halves of bread.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Like a super veggie burrito, these stuffed peppers are loaded with black beans, sour cream, cheese, tomatoes, and cilantro. Serve them warm off the grill—all you need to pair them with is a cold beer. What to buy: Look for poblano peppers that are all about the same size; cooking time and portions will be more consistent that way. Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores. Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3 3/4 tsp kosher salt
                                                                  • Yes No 6 medium poblano chili pepper
                                                                  • Yes No 1 cup black beans
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 3/4 cup sour cream
                                                                  • Yes No 3/4 cup crumbled cotija cheese
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 2/3 cup chopped scallion
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Place rice in a colander or a fine mesh strainer and rinse under cold running water until the water runs clear. Combine rice, water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid and set the pan aside to let rice cool.
                                                                  • To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.
                                                                  • Place beans in a large mixing bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans will remain).
                                                                  • Stir cumin, sour cream, Cotija, cilantro, tomatoes, scallions, pepper, and remaining salt into mashed beans and mix until evenly combined. Gently mix in cooled rice. Taste mixture and, if necessary, season with salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.)
                                                                  • Divide rice mixture into 6 equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)
                                                                  • Heat a charcoal or gas grill to medium heat (about 350°F). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings as a meal, 12 servings as a side dish
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Prep: 25 min.; Bake: 1 hr., 5 min. A small melon baller is perfect for scooping out the potato pulp.

                                                                  Ingredients
                                                                  • Yes No 2 medium lb new potato
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp buttermilk (1% fat)
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No garnish, paprika
                                                                  • Cut a thin slice from the bottom of each potato to form a flat base; brush potatoes evenly with oil, and place on a baking sheet.
                                                                  • Bake at 350° for 45 minutes or until tender. Remove from oven, and let cool slightly.
                                                                  • Cut a thin slice from the top of each potato. Carefully scoop out potato pulp into a bowl, leaving shells intact. Add shredded Cheddar cheese and next 5 ingredients to potato pulp in bowl, and beat at medium speed with an electric mixer until smooth and creamy. Stir in green chiles. Spoon mixture evenly into each potato shell, and place on baking sheet.
                                                                  • Bake potatoes at 350° for 20 minutes or just until lightly browned. Garnish, if desired.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir

                                                                  Mint tea and cranberry syrup combine in these glowing aperitifs. Notes: Limoncello is an intense, fragrant lemon liqueur from southern Italy. Find it in the liquor section of well-stocked supermarkets or at liquor stores.

                                                                  Ingredients
                                                                  • Yes No 2 cup mint
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 cup cranberry
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup limoncello
                                                                  • Yes No 1 1/2 cup vodka
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 12 mint
                                                                  • Put mint leaves in a large heatproof bowl. Pour boiling water over mint and let steep 10 minutes. Strain into a pitcher or another bowl and let the mint tea cool to room temperature.
                                                                  • Meanwhile, in a small saucepan over medium-high heat, bring cranberries, sugar, and 1 cup water to a boil. Remove from heat and let cool to room temperature. Strain the cranberry syrup into another pitcher or bowl.
                                                                  • For each cocktail, combine 1/3 cup mint tea, 2 tbsp. cranberry syrup, 1 tbsp. limoncello, 2 tbsp. vodka, and 1/2 tsp. lemon juice in a cocktail shaker full of ice. Shake vigorously and strain into a martini glass. Garnish with a sprig of mint.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12cocktails
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 oz pancetta
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 leek white and tender green parts, 1 dark top
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb savoy
                                                                  • Yes No one 14 oz diced tomato in can
                                                                  • Yes No 1 cup black-eyed peas
                                                                  • Yes No 2 qt water
                                                                  • Yes No 3 parsley
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 3 thyme
                                                                  • Yes No one 15 oz red kidney beans
                                                                  • Yes No 2 oz penne pasta
                                                                  • Yes No 1/2 cup shredded basil
                                                                  • Yes No 1/4 cup parmigiano-reggiano cheese
                                                                  • In a pot, heat 2 tablespoons of the oil. Add the pancetta, onion, celery, garlic and sliced leek and season with salt and pepper. Cook over moderate heat, until the vegetables are softened, 10 minutes. Add the cabbage and cook until slightly wilted, 1 minute. Add the tomatoes and cook for about 5 minutes. Add the black-eyed peas and water; bring to a boil. Wrap the parsley, bay leaf and thyme in the reserved leek top and secure with kitchen twine. Add to the pot.
                                                                  • Cover the pot and simmer over low heat until the black-eyed peas are tender, 45 minutes. Discard the herbs. Add the kidney beans and simmer for 10 minutes longer.
                                                                  • Meanwhile, in a pot of boiling salted water, cook the penne until al dente. Drain and cool under running water. Slice the penne crosswise into 1/4-inch rings.
                                                                  • In a nonstick skillet, heat the remaining 1 tablespoon of oil. Add the penne in a single layer and cook over moderately high heat, turning once, until golden, 5 minutes. Drain the penne rings on paper towels.
                                                                  • Stir the pasta and basil into the soup. Ladle the soup into bowls, sprinkle each with 1 tablespoon of the cheese and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup fast cooking white and wild rice
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 2 tbsp chopped dried cherry
                                                                  • Yes No 2 tbsp chopped pecan
                                                                  • Cook rice per directions, omitting seasoning. Stir in green onions, dried cherries, and chopped pecans.
                                                                  Yields: 4servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop

                                                                  . These little fist-sized gems called out to me so I bought an armful without knowing how I'd cook them. I didn't want to torture them too much, but wanted a warm, comforting dish to go with some grilled pork chops on a rainy night.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb baby cabbages
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 2 tbsp bread crumb

                                                                  If you're a broccoli salad fan, you'll love the combination of these colorful ingredients. Cook the pasta al dente so it's firm enough to hold its own when tossed with the tangy-sweet salad dressing.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1/2 16 oz farfalle pasta
                                                                  • Yes No 1 lb broccoli
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup diced red onion
                                                                  • Yes No 1/3 cup red wine vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 cup seedless red grape
                                                                  • Yes No 8 slice bacon
                                                                  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
                                                                  • Prepare pasta according to package directions.
                                                                  • Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
                                                                  • Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  A "tapa" that is light and easy - and no cooking involved in this dish! A great dish for the summer or anytime you want to prepare an appetizer quickly. Mix tuna with a bit of green onion and olives, then stuff into roasted red peppers.

                                                                  Ingredients
                                                                  • Yes No 10 black pepper
                                                                  • Yes No 2 oz canned tuna in oil
                                                                  • Yes No 15 pitted black olive
                                                                  • Yes No 4 small scallion
                                                                  • Yes No 2 sprig flat leaf parsley
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Yes No 1/2 tsp sweet spanish paprika
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Drain the peppers and pat dry with a paper towel. Finely chop the olives. Dice the green onions and include a part of the green stock. Finely Chop 1 sprig of the parsley.
                                                                  • Drain the tuna. In a small bowl, break the tuna into flakes using a fork. Chop green onions and parsley, add to the tuna. Sprinkle with vinegar and sweet paprika. Drizzle oil on top and mix thoroughly.
                                                                  • Carefully open each pepper and spoon in the tuna mixture. Arrange on a serving plate. Garnish with the parsley sprig, if desired.
                                                                  • Serve with sliced rustic style bread.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 12 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The bread soaks up all the flavorful sauce.

                                                                  Ingredients
                                                                  • Yes No 8 slice baguette
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 1/2 cup sliced asparagus
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1 cup chardonnay
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Preheat oven to 400°.
                                                                  • Place bread slices in a single layer on a baking sheet. Bake at 400° for 6 minutes or until toasted.
                                                                  • While bread toasts, heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, and peppers; cook for 2 minutes, stirring frequently. Add shrimp, and cook for 4 minutes, stirring frequently.
                                                                  • Stir in wine and juice; bring to a boil. Remove from heat; serve with bread slices.
                                                                  Yields: 4servings (serving size: 1 1/2 cups shrimp mixture and 2 bread slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Time: About 2 hours, plus rising time. This is the best home pizza dough we've ever tried—smooth, supple, and easy to work with. You can use regular flour, but for a truly awesome, springy-yet-crunchy crust, go for high-protein Italian "00" (finely milled) flour. Weigh the flour for best results.

                                                                  Ingredients
                                                                  • Yes No 1 tsp yeast cake
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Yes No 3 tbsp kosher salt
                                                                  • Yes No 10 oz fresh mozzarella packed in liquid
                                                                  • Yes No 1/3 cup liquid from mozzarella
                                                                  • Yes No 1/4 cup packed parmesan cheese
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 lb broccoli rabe
                                                                  • Yes No 2 garlic cloves, well
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup pitted black olive
                                                                  • Yes No extra virgin olive oil
                                                                  • Make dough: Put yeast, oil, and 2 cups plus 1 tbsp. cold tap water in bowl of a stand mixer and mix, using dough hook, on lowest speed, 5 minutes or until yeast has completely dissolved. Add flour and mix another 8 minutes.
                                                                  • Cover bowl loosely with a dampened towel and let dough rise 20 minutes.
                                                                  • Add salt and mix on low speed until incorporated and dissolved, about 7 minutes.
                                                                  • Turn dough onto a lightly floured work surface and cut into 6 equal portions. Roll each portion with a circular pressing motion into a tight ball. Place on a lightly floured baking sheet.
                                                                  • Cover tightly with plastic wrap and let rise at least 4 hours at warm room temperature. Dough balls have risen properly when they are soft, pillowy, and full of air.
                                                                  • Heat a pizza stone or baking sheet on lowest rack of oven at 550° (or as high as oven will go), at least 30 minutes.
                                                                  • Make toppings: With flat side of a chef's knife, mash a third of mozzarella until pulverized. Dice remaining mozzarella into 1/2-in. cubes. In a medium bowl, mix both mozzarellas with mozzarella liquid, caciocavallo, cream, and buttermilk. Season with 1/4 tsp. salt.
                                                                  • Cut broccoli rabe into 1-in. sections, discarding tough lower stems.
                                                                  • In a large frying pan over very low heat, cook garlic in oil, stirring often, until it starts to turn transparent, about 5 minutes. Add chile flakes and toast for a second, then add broccoli rabe. Stir in remaining 1/4 tsp. salt and several grinds of pepper.
                                                                  • Crank heat to medium-high and cook broccoli rabe, stirring, until liquid starts to evaporate and broccoli rabe is tender-crisp, 5 to 7 minutes (don't cook it to mush). If liquid is gone and broccoli rabe is still too crunchy, add water in 1/4-cup increments and cook until tender-crisp.
                                                                  • Working with 1 dough ball at a time (keep the rest tightly covered), set on a well-floured pizza peel or baking sheet. To stretch into an 11- to 12-in. circle, first tap down center of ball with your fingertips to gently deflate it. Next, push it outward from the center with your fingertips. Then pick up the dough circle and, holding it under the rim, turn it like a steering wheel, letting the gravity of the dough help it stretch. Drape the dough over the backs of your hands and gently stretch outward, rotating periodically. Flop the stretched dough down onto the pizza peel.
                                                                  • Spread about 2/3 cup cheese mixture evenly over dough. Top with 1/2 cup broccoli rabe, a generous pinch chile flakes, and 2 tbsp. olives. Give peel a good shake every few seconds to keep dough from sticking.
                                                                  • Plant tip of pizza peel (or long edge of baking sheet) on pizza stone and shove pizza quickly onto stone (or preheated sheet). Bake 5 to 6 minutes, or until puffy and browned. Drizzle with extra-virgin olive oil. Repeat with 2 dough balls and toppings (top remaining 3 differently or freeze).
                                                                  • Make ahead: Form dough into balls (through step 4) and chill overnight, tightly covered with plastic wrap, instead of letting rise on counter (it will rise slowly in the fridge). You can also freeze dough for up to 2 weeks; let chilled or frozen dough come to room temperature before stretching. Make cheese topping and broccoli rabe topping up to 1 day ahead and chill, covered.
                                                                  • *Find at well-stocked grocery stores and Italian markets.
                                                                  • **While Delfina uses 3 tbsp. of kosher salt, in our tests 1 1/2 tbsp. kosher salt also delivered a well-seasoned crust. If you're concerned about sodium intake, you can successfully use the lower amount.
                                                                  • Note: Nutritional analysis is per slice.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3pizzas (12 in. each; 24 slices), plus dough for 3 more pizzas
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 2 medium lb asparagus
                                                                  • Yes No 1/2 lb very pancetta
                                                                  • Yes No lemon zest
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
                                                                  • Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Steaks on the grill are the iconic summertime meal. We top ours with a compound butter that’s loaded with spicy chiles, black pepper, lime juice, and tequila. Serve the steaks with some grilled corn and stuffed poblano peppers for a satisfying summer nosh. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 6 beef rib-eye steak
                                                                  • Yes No olive oil
                                                                  • Yes No chile lime tequila compound butter
                                                                  • Heat a gas or charcoal grill to medium high (about 375°F). Brush both sides of the steaks with olive oil and season well with salt and freshly ground black pepper. Let steaks rest at room temperature at least 15 minutes before grilling.
                                                                  • When the grill is heated, place steaks on the grate and close the lid. After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks. After another 3 to 4 minutes, flip steaks over. After another 4 minutes, rotate steaks a quarter turn and grill to desired doneness. (It will take about 15 minutes of total cooking time to reach an internal temperature of 130°F for medium rare.) Remove steaks from the grill and let rest 7 to 10 minutes before serving.
                                                                  • To serve, slice compound butter into six rounds and top each steak with a round.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No one 18 lb turkey
                                                                  • Yes No 1 1/2 tbsp kosher salt
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 10 sage
                                                                  • Yes No 12 thyme
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No black pepper
                                                                  • Cut the legs and wings off of the turkey; separate the drumsticks and thighs. Using poultry shears, cut off the backbone. (Reserve the wings, neck and backbone for making stock.) Set the breast, thighs and drumsticks on a rimmed baking sheet and sprinkle all over with the 1 1/2 tablespoons of salt. Cover and refrigerate for at least 8 hours or up to 24 hours.
                                                                  • Rinse the turkey parts and pat dry. In a large enameled cast-iron casserole, heat the olive oil. Add the thighs and drumsticks and cook over moderate heat until well browned all over, about 15 minutes. Transfer the turkey to a platter.
                                                                  • Add the garlic, celery, carrot and onion to the casserole. Cover and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Return the thighs and drumsticks to the casserole and add 4 cups of the Turkey Stock. Cover and braise over low heat until the turkey is tender, about 1 hour and 15 minutes. Transfer the turkey to the platter; strain the braising liquid and return it to the casserole.
                                                                  • Meanwhile, preheat the oven to 350°. Spread half of the butter under the turkey breast skin; tuck in the sage and thyme. Spread the remaining butter over the skin.
                                                                  • Heat a large ovenproof skillet. Add the turkey breast, skin side down, and cook over moderately high heat until browned, 12 minutes. Turn the breast skin side up and transfer the skillet to the oven. Roast the turkey breast for 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 150°. Transfer the breast to a cutting board and let rest for 15 minutes. Add the remaining 2 cups of Turkey Stock to the skillet and bring to a boil, stirring to scrape up any browned bits on the bottom.
                                                                  • Boil the braising liquid in the casserole until reduced to 3 cups, about 10 minutes. Add the stock from the skillet. In a small bowl, whisk the flour with 1/4 cup of water; whisk this mixture into the liquid in the casserole and boil, whisking frequently, until the gravy is lightly thickened, about 5 minutes. Season with salt and pepper. Transfer the gravy to a gravy boat.
                                                                  • Remove the bones from the thighs and slice the meat 1/2 inch thick. Transfer the thigh meat to a roasting pan along with the drumsticks. Cover with foil and reheat. Carve the turkey breast and arrange on a platter. Arrange the dark meat alongside; serve with the gravy.
                                                                  Yields: 10
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Pumpkin-Chiffon Pie
                                                                   2 h 30 m
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1/4 tsp cloves, whole
                                                                  • Yes No pinch salt
                                                                  • Yes No one 15 oz pumpkin purée
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Preheat the oven to 350°. On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 10-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes.
                                                                  • Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly.
                                                                  • In a medium bowl, whisk the egg yolks with 1/2 cup of the sugar, the cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree then whisk in the cream. Using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until the whites are glossy, about 1 minute longer. Fold the beaten whites into the filling. Working near the oven, pour the filling into the crust. Bake the pie for about 45 minutes, until the custard is set and the top is cracked; cover the edge of the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 110-inch pie
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Gerry Hayden intensifies the nuttiness of his beet salad by drizzling pistachio oil on top.

                                                                  Ingredients
                                                                  • Yes No 32 small beet
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 thyme
                                                                  • Yes No 6 1/2 tbsp canola oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup unsalted pistachio
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 6 oz goat cheese (chèvre)
                                                                  • Yes No 1 cup microgreens
                                                                  • Yes No 1 tbsp pistachio oil
                                                                  • In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper. Cover with foil and bake in a 350° oven for 30 minutes, or until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using golden and red, put them in separate bowls. Toss the pistachios with 1/2 tablespoon of the canola oil and season with salt and pepper. Toast in the oven for 5 minutes. In a bowl, whisk the vinegar with the olive oil and the remaining 1/4 cup of canola oil. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter. Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the pistachio oil and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Beer Rye Bread
                                                                   3 h 30 m

                                                                  This bread recipe produces a mild-tasting loaf with a tender crumb.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp active dry yeast
                                                                  • Yes No 1 12 oz belgian style ale
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 1/2 tbsp caraway seed
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 1 coarse tbsp kosher salt
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 cup whole wheat flour
                                                                  • Yes No 2 cup rye flour
                                                                  • Yes No 1 tbsp egg
                                                                  • In a mixing bowl, combine yeast with 1/2 cup warm water. Let stand 5 minutes. Stir in beer, brown sugar, butter, caraway seeds, molasses, 2 tsp. salt, and 1 cup of each flour. Beat well, then gradually add remaining flours until dough is stiff and no longer sticky.
                                                                  • Turn dough out on a lightly floured work surface and knead until smooth and elastic. Put dough in a lightly oiled bowl, turning once to grease the top and bottom. Cover, put in a warm, draft-free place, and let rise until doubled in bulk, 1 to 1 1/2 hours.
                                                                  • Punch down dough, divide in half, and shape halves into balls. Put balls on a large baking sheet, cover, and let rise until almost doubled, 45 to 60 minutes. Brush loaves with egg wash and sprinkle each with 1/2 tsp. salt.
                                                                  • Bake at 375° for 35 to 40 minutes, or until crusts are well browned and loaves make a hollow sound when tapped. Transfer loaves to rack and let cool.
                                                                  • Note: Nutritional analysis is per slice.
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 2loaves; 12 slices per loaf
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle

                                                                  Highlight the sweet and subtle flavor of halibut with a smoky homemade romesco sauce.

                                                                  Ingredients
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No 1 dried ancho pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 tbsp slivered almond
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1 oz slice whole wheat bread
                                                                  • Yes No 4 6 oz halibut fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 lemon
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin sides up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Add ancho; broil 2 minutes. Place bell peppers in a paper bag; close tightly. Let stand 5 minutes; peel. Place bell peppers, ancho, 1/4 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.
                                                                  • Heat a large skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over fish. Coat pan with cooking spray. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Top with sauce; serve with lemon wedges.
                                                                  Yields: 4servings (serving size: 1 fillet and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 large scallion
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp apricot jam
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tsp dry english mustard
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 qt vegetable oil
                                                                  • Yes No 4 1 3/4 lb skinless sea bass
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No lemon
                                                                  • In a saucepan of boiling water, cook the ramps just until bright green, 30 seconds. Drain, cool under water and pat dry.
                                                                  • In a blender, puree the ramps, mayonnaise, soy sauce, lemon juice, apricot jam, ginger, garlic and mustard paste until smooth. With the machine on, drizzle in the olive oil until emulsified. Season with salt, transfer to a bowl and refrigerate.
                                                                  • In a large saucepan, heat the vegetable oil to 375°. Line a baking sheet with a rack and cover the rack with paper towels.
                                                                  • In a bowl, coat the fish pieces with the buttermilk. In a large, resealable plastic bag, add the flour, Old Bay, coriander and 1 teaspoon of salt. Drain the fish pieces, shaking off the excess buttermilk and transfer them to the bag. Seal the bag and shake until the fish is well coated. Carefully remove the fish pieces, shaking off any excess flour.
                                                                  • Working in batches, fry the fish over high heat, turning once, until golden and cooked through, about 3 minutes. Using a slotted spoon, transfer to the rack and sprinkle with salt. Repeat with the remaining fish. Serve hot with the aioli and lemon wedges.
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  Ingredients
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tomato
                                                                  • Yes No 2 tbsp diced fennel
                                                                  • Yes No 1 tbsp chopped chervil
                                                                  • Yes No 1 tbsp finely shredded basil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 16 jumbo, 1 lb sea scallop
                                                                  • In a saucepan, toast the coriander and fennel seeds over moderate heat until fragrant, about 2 minutes; transfer to a mortar and let cool. Pound until coarsely ground.
                                                                  • Warm the 1/4 cup of oil in the same saucepan. Add the spices along with the lemon juice and let stand for 1 minute. Add the tomatoes, chopped fennel, chervil and shredded basil; season with salt and pepper.
                                                                  • Light a grill or preheat a grill pan. Brush the scallops with oil and season with salt and pepper. Grill the scallops over high heat, turning once, until browned and just firm, about 4 minutes. Transfer the scallops to plates and spoon the warm tomato dressing on top. Garnish with basil leaves and serve.
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Graham crackers are surprisingly easy to make. Use this recipe to make our Marshmallow Cookie Sandwiches.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup wheat flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No coarse salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Preheat oven to 350 degrees. Whisk together flours, baking soda, baking powder, cinnamon, and 1/4 teaspoon salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Mix in egg. Add flour mixture, and mix to combine.
                                                                  • Divide dough in half. Roll out each dough half to 1/8-inch thickness on a lightly floured surface. Refrigerate until firm, about 30 minutes.
                                                                  • Cut out eighteen 2 1/2-inch-square crackers, using a fluted cookie cutter or a knife. Transfer to baking sheets, spacing 1/2 inch apart.
                                                                  • Bake, rotating sheets halfway through, until golden brown, about 10 minutes. Transfer sheets to wire racks, and let cool.
                                                                  Yields: 18; enough for 9 cookie sandwiches
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate

                                                                  These are as easy to make as they are perky to look at. Prep and Cook Time: 1 1/2 hours. Notes: Cut chilled grilled steak when ready to assemble appetizers and slice it very thinly (less than 1/4 inch, if possible). The finished appetizers can be covered and chilled for up to 6 hours.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 to 1 3/4 lb beef flank steak
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1/2 cup packed goat cheese (chèvre)
                                                                  • Yes No 30 small mint
                                                                  • Yes No 15 dried mango pieces
                                                                  • Trim fat from steak. Rinse meat, pat dry, rub with oil, and sprinkle liberally with salt and pepper.
                                                                  • Lay steak on an oiled cooking grate over a solid bed of very hot coals or highest gas heat (you can hold your hand 1 to 2 in. above grate for only 1 to 2 seconds); cover gas grill. Cook until firm when pressed on thin end but still quite pink inside (cut to check), 8 to 10 minutes; turn over halfway through. Transfer steak to a plate; let cool at least 30 minutes. About 45 minutes before slicing, put steak in the freezer (it will be easier to slice thinly).
                                                                  • On a board with a very sharp knife, cut steak across the grain, straight up and down and as thinly and evenly as possible, to make 30 to 34 slices; save narrow and uneven ends just to eat. If wet, blot with paper towels.
                                                                  • Measure accumulated meat juices and add enough milk to make 2 tbsp.; pour into a bowl. Crumble cheese into bowl and mash with a fork into a smooth paste.
                                                                  • Working with 1 steak strip at a time, lay strip on a flat side. Spread strip with about 3/4 tsp. cheese mixture, then lay 1 mint leaf and 1 mango piece at end of strip and roll to enclose. Let stand at room temperature at least 10 minutes before serving.
                                                                  • Note: Nutritional analysis is per roll.
                                                                  Yields: 32rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Refer to our recipe for Homemade Turkey Broth, or you can substitute fat-free, less-sodium chicken broth to prepare this recipe, but reduce the added salt.

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

                                                                  Fresh peaches and goat cheese headline this simple no-cook salad recipe. The 8-ingredient vinaigrette, made with pantry staples, takes minutes to make and is a delicious complement to the other ingredients in the salad. Use a store-bought rotisserie chicken to save time in the kitchen. Serve with herbed bread.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 tbsp balsamic vinegar
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp minced shallot
                                                                  • Yes No 2 1/2 tsp lemon juice
                                                                  • Yes No 2 1/2 tsp maple syrup
                                                                  • Yes No 3/4 tsp dijon mustard
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup shredded skinless, boneless rotisserie chicken breast
                                                                  • Yes No 2 cup sliced peach
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 1 5 oz gourmet salad greens
                                                                  • Yes No 2 tbsp crumbled goat cheese (chèvre)
                                                                  • Combine first 8 ingredients; stir with a whisk.
                                                                  • Combine chicken and remaining ingredients except cheese in a large bowl. Add vinegar mixture; toss gently. Sprinkle with cheese.
                                                                  • Herbed bread: Unroll the dough from a (13.8-ounce) can refrigerated pizza crust. Fold dough in half; pat into a 9-inch square. Let rest 15 minutes. Brush dough with 1 tablespoon extra-virgin olive oil. Sprinkle evenly with 2 teaspoons chopped fresh thyme, 2 teaspoons chopped fresh rosemary, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bake at 350° for 11 minutes or until golden.
                                                                  Yields: 4servings (serving size: about 1 3/4 cups salad and 1 1/2 teaspoons cheese)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake

                                                                  Sandra McCray, the owner of Dave's Seafood Carry-Out, riffs on this classic dish of rice and peas by adding cumin, coriander, and other spices. She uses field peas, but black-eyed peas are a more traditional choice. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.

                                                                  Ingredients
                                                                  • Yes No 2 strip bacon, 1/2″ pieces
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 large yellow onion
                                                                  • Yes No 1/2 large green bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 stick cinnamon
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 1/2 cup chicken stock
                                                                  • Yes No 1 15 oz black eyed peas
                                                                  • Yes No nutmeg
                                                                  • Heat oven to 350°. Heat bacon in a 6-qt. saucepan over medium-high heat; cook, stirring, until fat renders, about 4 minutes. Add garlic, celery, onion, and pepper, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add rice, thyme, cumin, coriander, cloves, cinnamon, and bay leaf, and cook until rice is lightly toasted, about 3 minutes. Add stock and bring to a boil. Cover pan with lid and place in oven; bake until liquid is absorbed and rice is cooked through, about 20 minutes. Stir in black-eyed peas and nutmeg and let sit, covered, for 10 minutes.
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir

                                                                  This Southern favorite is always a hit at family dinners and great for bringing to parties. Enjoy the combination of flavors and textures in this Banana Pudding recipe.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No dash salt
                                                                  • Yes No 2 1/2 cup 1% milk
                                                                  • Yes No 1 14 oz fat free sweetened condensed milk
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3 cup sliced ripe banana
                                                                  • Yes No 45 reduced fat vanilla wafers
                                                                  • Yes No 4 egg white
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Combine flour and salt in a medium saucepan. Slowly stir in milks and yolks, then cook over medium heat, stirring constantly for 8 minutes or until thickened. Remove from heat, then add vanilla extract.
                                                                  • Arrange 1 cup banana slices in a 2-quart baking dish. Spoon 1/3 pudding mixture over bananas; cover with 15 vanilla wafers. Repeat, then top with a third layer of pudding. Arrange remaining 15 wafers around inside edge of dish; gently push into pudding.
                                                                  • Preheat oven to 325°. Beat egg whites at high speed with an electric mixer until foamy. Add sugar 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves, for 2 to 4 minutes. Spread meringue over pudding. Bake for 25 minutes or until golden. Let cool for at least 30 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread

                                                                  A dry rub of coriander, pepper, salt, and garlic encrusts the roast. Use leftover roast and sauce along with Swiss cheese to make great sandwiches on toasted sourdough.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 3 lb sirloin tip roast
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup prepared horseradish
                                                                  • Yes No 1/2 cup stone ground mustard
                                                                  • Yes No 1/4 cup white vinegar
                                                                  • Preheat oven to 450°.
                                                                  • To prepare roast beef, combine first 4 ingredients; rub over roast. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Bake at 450° for 20 minutes.
                                                                  • Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 40 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5° upon standing.) Cut roast against grain into thin slices.
                                                                  • To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.
                                                                  Yields: 12servings (serving size: 3 ounces beef and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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

                                                                  Ingredients
                                                                  • Yes No 1/2 cup less fat cream cheese
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 10 inch angel food cake
                                                                  • Yes No paper lollipop stick
                                                                  • Yes No 1/2 cup dark chocolate chips
                                                                  • Yes No 1/2 cup white chocolate chips
                                                                  • Yes No assorted sprinkles, jimmies, candies, sliced almonds, toasted coconut flakes, walnuts, cookies
                                                                  • In a small bowl, combine cream cheese and powdered sugar; stir with a whisk.
                                                                  • With clean hands, break up the angel food cake into large pieces (about 6 cups total). Place in the bowl of a food processor and pulse until fine crumbs form; transfer crumbs to a large bowl.
                                                                  • Add the cream cheese mixture and blend until a dough forms. Shape into 1-inch balls and insert lollipop sticks. Transfer to a large plate and refrigerate for 20 minutes.
                                                                  • Place the dark chocolate and white chocolate chips into separate microwave-safe bowls. Heat one bowl at a time for 30 seconds. Remove and stir until chips are melted and smooth (you may need to microwave for another 20 seconds). Immediately remove pops from the refrigerator and dip into either chocolate bowl; sprinkle with desired toppings. Serve immediately.
                                                                  Yields: 20pops (serving size: 1 glazed pop (without toppings))
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 8 oz carrot
                                                                  • Yes No 1 2 lb potato
                                                                  • Yes No 1 1 lb small rutabaga
                                                                  • Yes No 1 12 oz small celeriac
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No garnish, chives
                                                                  • Bring 6 cups water to boil in a 4-qt pot. Add carrots; cook 5 minutes or until barely tender. Add potatoes, rutabaga and celery root; cook 20 minutes or until all vegetables are tender. Drain and return to pot.
                                                                  • Mash with potato masher or beat with mixer, adding milk, butter, salt and pepper. Spoon into serving bowl; sprinkle with chives.
                                                                  Yields: 8
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Our Test Kitchens staff suggests that you microwave the goat cheese at MEDIUM for 1 minute to soften for easy spreading.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup thinly sliced onion
                                                                  • Yes No 1 cup thinly sliced red bell pepper
                                                                  • Yes No 1 6 oz portobello mushroom caps
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 1 tsp caper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Yes No 3 2 oz slice sourdough bread
                                                                  • Yes No 9 slice tomato
                                                                  • Heat the oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion and bell pepper; sauté 4 minutes. Add mushroom caps, and sauté 5 minutes or until tender. Remove pan from heat. Stir in the vinegar, capers, salt, and black pepper.
                                                                  • Spread about 2 tablespoons cheese over each bread slice, and top each with 3 tomato slices and 2/3 cup mushroom mixture.
                                                                  Yields: 3servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread

                                                                  by Jeff Hertzberg and Zoë François shows us how to make an easy and healthy version right at home!

                                                                  Ingredients
                                                                  • Yes No 2 lb master recipe dough
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp cinnamon
                                                                  • Yes No 1/3 cup raisin
                                                                  • Yes No 8 qt water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 5 1/2 cup whole wheat flour
                                                                  • Yes No 2 cup unbleached all purpose flour
                                                                  • Yes No 1 1/2 tbsp granulated yeast
                                                                  • Yes No 1 coarse tbsp kosher salt
                                                                  • Yes No 1/4 cup vital wheat gluten
                                                                  • Yes No 4 cup water
                                                                  • Yes No cornmeal
                                                                  • Yes No 1 tbsp seed mixture
                                                                  • Thirty minutes before baking time, preheat a baking stone near the middle of the oven to 425°F, with an empty broiler tray on any other shelf that won’t interfere with rising bagels.
                                                                  • Mix the sugar and cinnamon in a small bowl. Using your hands and a rolling pin, flatten the dough to a thickness of 1/4-inch. Sprinkle the dough with raisins and cinnamon-sugar. Roll up the dough, jelly-roll style, to incorporate the raisins. Shape into ball.
                                                                  • Cut off a 3 ounce piece of dough from the ball (about the size of a small peach). Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
                                                                  • Punch your thumb through the dough to form the hole. Stretch it open with your fingers until the hole’s diameter is about triple the width of the bagel wall.
                                                                  • Repeat to form the rest of the bagels, cover loosely with plastic wrap, and allow to rest at room temperature for 20 minutes.
                                                                  • Prepare the boiling-pot: Bring a large stockpot full of water to a boil. Reduce to a simmer and add the sugar and baking soda.
                                                                  • Drop the bagels into the simmering water one at a time, making sure they are not crowding one another. They need enough room to float without touching or they will be misshapen. Let them simmer for 2 minutes, flip them over with a slotted spoon, and simmer for another minute on the other side.
                                                                  • Remove them from the water, using the slotted spoon, and place on a clean kitchen towel that has been lightly dusted with whole wheat flour. This will absorb some of the excess water from the bagels. Then place them on a peel covered with whole wheat flour.
                                                                  • Slide the bagels directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake with steam for about 20-25 minutes, until deeply browned and firm.
                                                                  • Serve these a bit warm—they’re fantastic!
                                                                  • Measure in dry ingredients: In a 5-quart bowl or lidded plastic food-grade bucket, whisk together the flours, yeast, salt, and vital wheat gluten.
                                                                  • Add the water all at once and mix without kneading using a wooden spoon, until all ingredients are uniformly moist, producing a loose and very wet dough.
                                                                  • Rising: Cover with a lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours. DO NOT PUNCH DOWN! After rising, the dough can be baked immediately, or covered (not completely airtight) and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
                                                                  • On baking day, prepare a pizza peel by sprinkling it with cornmeal to prevent the bread from sticking when you transfer it to the oven. Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough (serrated knives or kitchen shears are best).
                                                                  • Gently stretch the surface of the dough around to the bottom on all four sides, rotating the a quarter-turn as you go to form a ball. Most of the dusting flour will fall off; it’s not intended to be incorporated into the dough. The bottom of the ball may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 20 to 40 seconds. If you work the dough longer than this it may make your loaf dense.
                                                                  • Elongate the ball, stretch gently, and taper the ends by rolling between your palms.
                                                                  • Allow to rest, loosely covered with plastic wrap, on the prepared pizza peel for 90 minutes (40 minutes if you’re using fresh, un-refrigerated dough).
                                                                  • 30 minutes before baking, preheat oven to 450°F, with baking stone on middle rack. Place empty broiler tray for holding water on any other shelf.
                                                                  • Using a pastry brush, paint the top crust with water. Sprinkle with seed mixture and slash with 1/4-inch deep parallel cuts across the loaf, using a serrated bread knife.
                                                                  • Bake it: Slide the loaf off the peel and onto the baking stone (if you used parchment, it slides right along with the loaf into the oven). Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door. Bake for about 30 minutes, or until the crust is richly browned and firm to the touch.
                                                                  Yields: 10bagels
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    morton
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Morton
                                                                  • Yes No
                                                                    Minute

                                                                  The jury is out about oatmeal and gluten, although it seems that most people who are gluten-intolerant can handle oats. But if oats cause a problem these bars are for you. Quinoa flakes are gluten-free in addition to containing a fair amount of protein. Look for quinoa flakes in health food stores and some specialty shops.

                                                                  Ingredients
                                                                  • Yes No 1 cup quinoa flakes
                                                                  • Yes No 3/4 cup crisp brown rice
                                                                  • Yes No 3/4 cup dried banana chips
                                                                  • Yes No 1/2 cup dried apricots
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/2 cup agave nectar
                                                                  • Yes No 1/4 cup sunflower seed butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Preheat oven to 350. Line a 9 x 9-inch baking pan with parchment, leaving a 1-inch overhang on 2 sides.
                                                                  • Spread quinoa on a baking sheet and bake 15 minutes, tossing once or twice, until lightly browned and fragrant. Transfer to a large bowl.
                                                                  • Add rice cereal, banana chips, apricots, raisins, and salt; toss to combine. Add egg whites, agave nectar, sunflower seed butter, and vanilla and stir to combine.
                                                                  • Transfer to pan and using a dampened spatula spread and flatten to make even. Bake 25 to 30 minutes or until set and crisp around edges. Cool 5 minutes in pan, then using overhang, lift out of pan and transfer to wire rack to cool. Cut into 16 bars.
                                                                  Yields: 16
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  Make-ahead tip: You can prepare the cranberry sauce and custard up to three days in advance; cover and chill separately. Then assemble the trifle the day before, and store in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz cranberry
                                                                  • Yes No 1 1/2 tsp grated orange rind
                                                                  • Yes No 1 1/4 cup orange juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 3/4 cup 2% reduced fat milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 4 2 lb large navel orange
                                                                  • Yes No 36 3 oz ladyfingers
                                                                  • Yes No 1/2 cup reduced calorie frozen whipped topping
                                                                  • Yes No 8 tsp sliced almonds
                                                                  • To prepare the cranberry sauce, combine the first 5 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes, stirring occasionally. Press the cranberry mixture through a sieve over a bowl, reserving 1 2/3 cups cranberry purée, and discard solids. Cover sauce and chill.
                                                                  • To prepare the custard, combine 1/4 cup milk and egg in a small bowl, and stir well with a whisk. Place 1/3 cup sugar, cornstarch, and salt in a medium saucepan, and gradually add 1 1/2 cups milk, stirring with a whisk until well-blended. Bring to a boil over medium heat, and cook 1 minute, stirring mixture constantly. Gradually stir about one-fourth of hot milk mixture into egg mixture; add to remaining milk mixture, stirring constantly. Cook over medium heat 3 minutes or until thick, stirring constantly. Remove from heat, and stir in vanilla. Pour into a bowl, and cover surface of custard with plastic wrap. Chill.
                                                                  • Peel oranges, removing white pithy part. Cut each orange in half lengthwise. Cut each half crosswise into thin slices; set aside.
                                                                  • Split ladyfingers; tear each half into thirds. Line the bottom of a 3-quart straight-sided glass bowl or trifle bowl with half of ladyfingers. Spoon 1 cup custard over ladyfingers. Spoon half of the cranberry sauce over the custard. Arrange half of orange slices over the cranberry sauce and around the inside edge of bowl. Repeat the procedure, ending with orange slices. Cover and chill 8 hours. Top each serving with 1 tablespoon whipped topping and 1 teaspoon almonds, if desired.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 large bunch swiss chard, leaves
                                                                  • Yes No 1 cup diced ham
                                                                  • Yes No 12 large egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Preheat oven to 400°F. Warm oil in a large nonstick, ovenproof skillet over medium-high heat. Sauté garlic until fragrant, about 30 seconds. Stir in chard. Cover and cook, stirring twice, until chard is tender, about 5 minutes. Remove cover; stir in ham.
                                                                  • Place eggs in a large bowl; season with salt and pepper and whisk to blend. Pour eggs over chard and ham in skillet. Stir to distribute ingredients as evenly as possible before eggs begin to set.
                                                                  • Cook on top of stove, lifting sides of frittata with a spatula to let uncooked eggs flow underneath, until lightly browned around edges, 3 to 5 minutes. Sprinkle frittata with Parmesan, transfer skillet to oven and bake, uncovered, until firm in center and slightly browned on top, about 10 minutes. Cut into wedges and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Here's a great side dish for your next barbecue, open house or buffet...and it's ready to go in just 20 minutes. Picante sauce is the ingredient that makes these baked beans especially good....give them a try.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 1/2 cup medium onion
                                                                  • Yes No 1 cup pace picante sauce
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 1 tbsp spicy brown mustard
                                                                  • Yes No 1 15 oz pork and beans
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender.
                                                                  • Stir the picante sauce, molasses, mustard, pork and beans and black beans in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot and bubbling.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    pace
                                                                    Brands:
                                                                  • Yes No
                                                                    Pace

                                                                  Brown-rice gives this vegetarian stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice has.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 medium yellow bell pepper
                                                                  • Yes No 3 cup brown rice
                                                                  • Yes No 3 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No coarse salt and freshly ground pepper
                                                                  • Yes No 3 scallion
                                                                  • Yes No 8 oz flavored tofu
                                                                  • In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
                                                                  • Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
                                                                  • Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Along the Yucatán coast in Mexico, cooks often marinate oily fish like mackerel with citrus and achiote paste, made with annatto, garlic, herbs, spices, and vinegar.

                                                                  Ingredients
                                                                  • Yes No 6 whole american mackerel
                                                                  • Yes No 1/4 cup achiote paste
                                                                  • Yes No 5 tbsp lime juice
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3/4 tsp cayenne pepper, ground
                                                                  • Yes No 2/3 cup chopped cilantro
                                                                  • Yes No 1 1/4 cup chopped pineapple
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 8 corn tortilla
                                                                  • Clean fish (steps 1 and 2 of "You Found the Fish," below). On both sides of each fish, cut 2 diagonal slashes through flesh just to bone.
                                                                  • Combine achiote paste, 1/4 cup lime juice, the orange juice, 2 tbsp. oil, 1/2 tsp. cayenne, and 6 tbsp. chopped cilantro in a large bowl. Add fish and rub all over with marinade, working it into slashes. Chill 1 hour.
                                                                  • Heat grill to high (450° to 550°). Drain fish and rub with remaining 1 tbsp. oil. In a bowl, combine pineapple, onion, salt, remaining 1 tbsp. lime juice, 1/8 to 1/4 tsp. cayenne, and 1/4 cup chopped cilantro; chill salsa until used.
                                                                  • Oil cooking grate, using tongs and a wad of oiled paper towels. Grill fish, covered, until marks appear and fish release when nudged with tongs, about 3 minutes; gently roll over and cook other side, about 2 minutes. Using a wide spatula, transfer fish to a board.
                                                                  • Serve fish whole and let diners fillet their own (see step 4, below) or fillet fish in the kitchen and set on a warm platter. Serve with salsa, tortillas, and cilantro sprigs.
                                                                  • You Found the Fish--Now What? Some markets will clean them for you, but if not, you can do it yourself easily enough--it just takes a little practice.
                                                                  • SCALE AND CUT. Scrape off the scales gently with fingertips. Cut through both sides of belly 1/4 in. from edge, from collar to tail.
                                                                  • CLEAN. Pull out the guts; rinse the fish inside and out. Snip off fins.
                                                                  • FILLET (RAW). Score fish all the way around collar just to the bone. Slide your index finger into cut on one side of collar and your middle finger into the other side. Slide your fingers along spine to tail, pulling fillets free. Cut off tail and pull out any remaining bones.
                                                                  • FILLET (COOKED). Make 3 cuts through flesh to bones: along the length of the spine (to one side of it), at collar, and just above tail. Slide knife under fillet to free it from spine, and lift it off. Pull up tail and lift off spine and head to free bottom fillet. Pull out any remaining bones.
                                                                  • Note: Find these little fish at some grocery stores, fish markets (you might need to order them), and Asian markets. If you live near a coastal town, head to the docks-fresh anchovies and smelt are often sold as bait. Look for fish with bright eyes, shiny skin, and a mild aroma. They're very perishable, so plan to cook them the same day.
                                                                  • *Look for achiote paste in your grocery store's Latino foods aisle or at Latino markets.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    rinse
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Yemen’s fiery hot green spice paste, zhoug, can be added to salads and used as a sauce for meat, fish, and poultry dishes. Yemenites believe that eating zhoug daily keeps away illness and strengthens the heart.

                                                                  Ingredients
                                                                  • Yes No 1 lb jalapeño chili pepper
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Yes No 1 cup chopped flat leaf parsley
                                                                  • Yes No 2 tbsp coarsely chopped garlic
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Trim, seed, and coarsely chop the jalapeños or serranos.
                                                                  • Place the chiles in the bowl of a food processor fitted with the blade attachment and add the cilantro, parsley, garlic, salt, cumin, and pepper. Process to form a rough, chunky paste. Add the oil and process again briefly combine. Pack into a glass jar, cover the top with olive oil, and store in the refrigerator up to 3 months.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover

                                                                  You can also add sliced mushrooms to the pan with the onion and bell pepper. Serve with dill pickles and chips.

                                                                  Ingredients
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 cup thinly sliced onion
                                                                  • Yes No 1 cup thinly sliced green bell pepper
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 lb deli turkey breast
                                                                  • Yes No 4 2 oz sandwich roll
                                                                  • Yes No 4 1 oz slice provolone cheese
                                                                  • Preheat oven to 375°.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 5 minutes or until tender. Stir in black pepper.
                                                                  • Divide onion mixture and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice. Cover with top halves of rolls.
                                                                  • Place sandwiches on a baking sheet. Bake at 375° for 5 minutes or until cheese melts.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake

                                                                  This flavorful loaf is great for sandwiches or toasted and served with an Italian meal.

                                                                  Ingredients
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup non-fat powdered milk
                                                                  • Yes No 1/2 2 oz cup grated asiago cheese
                                                                  • Yes No 1 1/2 tbsp minced scallion
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 1/2 tsp bread machine yeast
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and the remaining ingredients into bread pan, and select bake cycle; start bread machine.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 1(1 1/2-pound) loaf, 16 servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake

                                                                  Living in Miami, surrounded by Cuban culture, Michelle Bernstein has grown to love black beans, particularly in thick and chunky black bean soup. She makes a silky version by adding cream to the beans, then blending them until frothy.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb black beans
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp dry sherry
                                                                  • Yes No 2 tsp sherry vinegar
                                                                  • Yes No 1 tbsp cilantro
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 medium shrimp
                                                                  • Yes No 1 tsp chopped mint
                                                                  • Cover six 4-inch skewers with water and soak for 2 hours. Put the beans in a medium saucepan, add enough water to cover by 2 inches and bring to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours; add water as needed to keep the beans submerged. Pour off all but 2 1/2 cups of the cooking liquid.
                                                                  • Meanwhile, in a medium skillet, heat 3 tablespoons of the olive oil. Add the onion, garlic and green pepper and cook over moderate heat until the vegetables are softened, about 6 minutes. Add the cumin and oregano and cook, stirring, until fragrant, about 2 minutes.
                                                                  • Scrape the vegetables into the saucepan of beans and add the cream, sherry, vinegar and 1 tablespoon of the cilantro. Working in batches, puree the beans in a blender until very smooth. Return the soup to the saucepan and season with salt and pepper; keep warm.
                                                                  • Light a grill. In a small bowl, toss the shrimp with the remaining 1 tablespoon of olive oil and 1 teaspoon of cilantro and the mint. Thread 1 shrimp onto each skewer and season with salt and pepper. Grill the shrimp over a hot fire until curled and lightly charred, about 1 minute per side. Pour the soup into tall shot glasses and garnish each glass with a grilled shrimp skewer.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grill
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 3 scallions, white and tender green parts only
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup sriracha chile sauce
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No vegetable oil
                                                                  • Yes No 3 lb chicken wings, wings at the joint
                                                                  • In a bowl, mix the sour cream with 2 tablespoons of the rice vinegar and the scallions. Season with salt and pepper. Cover and refrigerate.
                                                                  • In a saucepan, combine the Sriracha, sambal oelek and the remaining 3 tablespoons of rice vinegar and bring to a boil. Remove from the heat and whisk in the butter until melted; keep warm.
                                                                  • In a large pot, heat 2 inches of oil to 375°. Pat the wings dry and fry in batches until crisp and cooked through, about 5 minutes. Drain on paper towels and season with salt and pepper. Transfer to a large bowl. Pour the hot chile sauce over the wings and toss to coat. Serve with the dipping sauce.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 12 oz bittersweet chocolate
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup bourbon
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 5 large egg
                                                                  • PREPARE THE PASTRY: In a small bowl, sift the flour with the cocoa powder and salt. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium-high speed until it is well blended. Beat in the dry ingredients at low speed until just combined. Add the vanilla extract and beat just until a soft dough forms, about 5 seconds. Press the pastry into a disk, wrap in plastic and refrigerate until the dough is firm, about 1 hour.
                                                                  • Preheat the oven to 350°. On a floured work surface, working quickly, roll out the pastry to an 11-inch round, about 1/4 inch thick. Transfer the pastry to a 10-inch fluted tart pan with a removable bottom. Gently press the pastry over the bottom and up the side of the pan. Trim off any excess pastry. Refrigerate the shell for about 20 minutes, until firm.
                                                                  • Line the pastry with foil and fill with pie weights or dried beans. Bake for about 30 minutes, until almost cooked. Remove the tart shell from the oven and let cool for 15 minutes, then gently remove the foil and weights. Return the shell to the oven and bake for about 12 minutes longer, until dry. Transfer to a wire rack and let the tart shell cool to room temperature. Just before filling, refrigerate the tart shell for a few minutes until slightly chilled.
                                                                  • PREPARE THE FILLING: Put the chocolate and salt in the bowl of the standing mixer fitted with the whisk attachment. In a small saucepan, heat the bourbon with the sugar over moderate heat, stirring a few times, just until the sugar is dissolved; try not to let the bourbon boil. Pour the warm bourbon mixture over the chocolate. Add the pieces of butter and the eggs and beat at moderate speed until the mixture is creamy and shiny.
                                                                  • Set the tart shell on a large baking sheet and pour in the filling. Bake for 35 to 40 minutes, until the filling has risen and the top is cracked in places. Transfer the tart to a rack and let it cool completely. Unmold the tart and refrigerate it overnight. Using a sharp knife, cut the tart into thin wedges and serve.
                                                                  Yields: 110-inch tart
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 4 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Cod and chorizo are a classic pairing in Spain and Portugal that infuses the mild but meaty fish with the warmth of spicy sausage. Red peppers add a hint of sweetness. Prep and Cook Time: 35 minutes. Notes: Buy the best-quality chorizo you can find, preferably from a butcher or Mexican market. Avoid the kind that is very soft and sold in plastic casings--it tends to break down too much in cooking. (If you can't find good chorizo, substitute with another spicy uncooked sausage). Ask your fishmonger for cod from the thickest part of the fish so that the fillets cook evenly.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 lb fresh mexican chorizo
                                                                  • Yes No 2 large red bell pepper
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 15 oz navy
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 1/2 lb cod fillet
                                                                  • Yes No 1/2 cup flour
                                                                  • Heat oil in a large frying pan over medium-high heat. Add chorizo and cook 2 minutes, stirring occasionally. Add peppers and garlic and cook until peppers are soft, about 5 minutes. Pour in wine, reduce heat to medium, and, using a wooden spoon, scrape any browned bits from bottom of pan.
                                                                  • Stir in beans, parsley, and half the salt and pepper. Cook until beans are heated through, about 2 minutes. Transfer ragout to a dish, tent with foil, and set aside.
                                                                  • Return pan to medium-high heat and add butter. Season cod with remaining salt and pepper and dredge in flour. Add fish to pan (do not crowd) and cook, turning once, until golden brown and cooked through, about 6 minutes total.
                                                                  • Divide ragout among 4 plates and top each with a piece of fish. Serve immediately.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This Polish blueberry sorbet ( lody borowkowy ) is more like a granita or fruit ice than a true sorbet, because the texture is somewhat granular. The beauty of this dessert is it can be churned in an ice cream maker OR frozen in the freezer, and it's egg- and dairy-free, allowing the true blueberry flavor to come shining through. View this larger image of Polish blueberry sorbet. Makes 4 to 6 servings of Polish blueberry sorbet

                                                                  Ingredients
                                                                  • Yes No 2 qt blueberres
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • In a medium saucepan, place berries, water and sugar. Bring to a boil, reduce heat and simmer, stirring until sugar is dissolved, about 2 minutes. Note: For a deeper layer of flavor and color, replace 1/2 cup water with 1/2 cup black currant syrup and decrease sugar to 3/4 cup. Remove from heat, add lemon juice, stirring well, and transfer to the bowl of food processor and blend until smooth. Cool in an ice water bath and place in an ice cream maker, following manufacturer's directions. Alternatively, place cooled mixture in a stainless-steel container and freeze until semi-frozen. Beat with an electric mixer and return to the freezer until solid. Serve in an ice cream bowl or martini glass garnished with a sprig of mint.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No one 8 oz mascarpone cheese
                                                                  • Yes No 3 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • In a bowl, beat the butter until smooth. Beat in the mascarpone cheese until combined. Add the sugar and vanilla and beat until smooth. Refrigerate the filling until it is slightly firm, about 2 hours.
                                                                  Yields: 2cups
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate