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Nom Nom Nom.
Showcase two of the South’s most beloved products—peaches and pecans—in this old-fashioned peach cobbler.
12 16 cup peach 1/3 cup all purpose flour 1/2 tsp nutmeg, ground 3 cup sugar, granulated 2/3 cup butter 1 1/2 tsp vanilla extract 2 15 oz refrigerated piecrusts 1/2 cup chopped pecan 5 tbsp sugar, granulated whipping cream american 
The melon can be cut up to an hour ahead, covered, and chilled. Cabrales is a pungent variety of blue cheese-substitute Roquefort if Cabrales is unavailable.
3 tbsp extra virgin olive oil 2 tsp sherry vinegar 3 cup loosely packed arugula 1 3 1/4 lb cantaloupe 4 1/2 oz slice prosciutto 1/2 2 oz cup cabrales cheese 2 tbsp honey 1/4 tsp kosher salt 1/4 tsp black pepper 
This recipe for grilled halloumi cheese with preserved lemons and olives is courtesy of Jeremy Meltzer.
3/4 cup extra virgin olive oil 2 preserved lemons 1/2 lb mixed olives, pitted 1 clove garlic 3 sprig rosemary 1 lb halloumi cheese salt flakes black pepper crusty bread By: The Martha Stewart Show 
4 1/2 lb boneless skinless chicken thigh 1/2 lb pork fat 4 garlic clove 2 tbsp kosher salt 1 tbsp diced basil 1 tbsp diced thyme 1 tbsp black pepper 1 tbsp herbes de provence 1/2 cup dry white wine 15 foot sheep casings 
Don't let these macaroons intimidate you. With just six ingredients, they are surprisingly simple to make and guests will be very impressed with the results.
3/4 cup sweetened condensed milk 1 14 oz sweetened flaked coconut 1/4 tsp almond extract 1/8 tsp salt 24 whole almond 1/2 cup dark chocolate morsels new jersey 
1 stick unsalted butter 1/2 cup thinly sliced sage 2 garlic clove 2 tsp chopped rosemary 2 1/2 cup chicken stock 1 lb wide egg noodles 1/2 cup parmesan cheese salt and pepper 
This cocktail can be served as a dessert, or you can drink it instead of tea on a freezing winter afternoon.
1 qt cranberry juice 1 cinnamon stick 2 whole cloves, whole 1/2 cup cranberry 1/2 cup sugar, granulated 1/4 tsp cinnamon, ground 
Roll out these biscuits, or drop into 12 muffin tins and bake the same amount of time. These are best the same day they're baked, but you can store them in an airtight container for up to two days. To warm them, wrap loosely in aluminum foil, and place in a 300° oven for five to 10 minutes.
2 cup all purpose flour 1 tbsp sugar, granulated 2 tsp baking powder 1 tsp salt 1/4 tsp baking soda 3 tbsp butter 3/4 3 oz cup shredded reduced fat sharp cheddar cheese 1/4 cup diced scallion 1 cup fat free buttermilk 1/2 cup non-fat sour cream vegetable oil cooking spray 
3 tbsp kosher salt 1 tbsp sugar, granulated 1/2 cup thin matchsticks of fresh ginger 6 garlic clove 1 tsp madras curry powder 1 1/4 cup rice vinegar asian 
Instead of making the Basic Friendship Bread Recipe that came with your Friendship Bread Starter, try this yummy Triple Chocolate Friendship Bread. This was my daughter's favorite. On Making Friendship Bread
2 cup flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tbsp cocoa powder 2 tsp cinnamon 1 cup sugar, granulated 1 5 oz instant chocolate pudding mix 1 portion friendship bread starter 1 cup vegetable oil 1/2 cup milk 3 egg 1 cup chocolate chip turbinado sugar amish 
Resistant starch: 5 grams
1 tbsp olive oil 2 6 oz link low fat italian sausage 1 26 oz diced tomato in can 1 15 oz unsalted cannellini beans 2 tsp oregano leaves, dried 1/2 tsp crushed red chili pepper 1/2 lb wheat fusilli pasta 1/4 cup grated parmesan cheese 2 tbsp chopped parsley italian 
This is our version of a British shandy, a mixture of beer and lemonade. Prep Time: 10 minutes.
1/3 cup lime juice 2 1/2 tsp sugar, granulated 1 12 oz light bodied wheat beer 1/4 coarse tsp kosher salt 1/4 tsp chili powder british 
Prep: 20 min., Bake: 28 min., Cool: 45 min., Chill: 1 hr.
1/3 cup chopped pecan 4 oz blue cheese 3 tbsp butter 1/2 cup all purpose flour 1/4 cup corn starch 1/4 tsp salt 1/4 tsp black pepper carolina 
1 cup water 1 cup sugar, granulated 2 tbsp powdered unflavored gelatin 1 cup lime juice 1 cup loosely packed mint 1 cup white rum 
1 cup almond 1/2 cup sugar, granulated 2 large egg 5 tbsp unsalted butter 3 tbsp all purpose flour 24 pistachio french 
A simple sauté is a delicious and quick way to deactivate the stinging hairs of this somewhat intimidating green. Herbaceous and slightly nutty, sautéed nettles can be added to soups, pizza dough rounds, simmered white beans, and scrambled eggs or paired with ricotta on crostini for an elegant hors d’oeuvre. Special equipment: Heavy rubber dish gloves are helpful to quickly stem and clean the nettles. If you do not have gloves, tongs and scissors will do the trick. What to buy: Stinging nettles can often be found at farmers’ markets and specialty food markets during the spring. This recipe was featured as part of our Recipes for Spring Ingredients photo gallery.
1 lb stinging nettles 2 tbsp olive oil 1 large shallot 1 tsp kosher salt 4 medium garlic clove 1/2 cup water 1 medium lemon 1/2 medium lemon 
2 tbsp extra virgin olive oil 1 large white onion 1 red bell pepper 1/2 fennel bulb 1 large garlic clove 4 plum tomato 1/2 tsp crushed red bell pepper salt and pepper 3/4 large lb shrimp 2 tbsp chopped parsley 2 tbsp chopped dill weed 6 2 1/2 lb small oblong zucchini 1 1/2 6 oz cup crumbled feta cheese 
4 scotch bonnet chili pepper 5 small scallion 2 tsp chopped thyme 1 tsp garlic powder 1/4 cup golden brown sugar 1 tbsp soy sauce 1 tbsp dark rum 2 tbsp water kosher salt and freshly ground pepper 4 2 lb rock cornish game hen 
This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.
1 cup water 1 cup sugar, granulated 1/4 tsp crushed red bell pepper 1 large cinnamon stick 4 whole allspice berry 3 whole cloves, whole 1 star anise 2 cup cranberry 2 granny smith apple one 750 milliliter spanish rosé 1/3 cup ruby port 1/3 cup Cointreau 1/3 cup cranberry juice ice cube spanish 
Savor the tastes of Italy by serving individual pita pizzas loaded with fresh vegetables, melted cheese, and a cider vinegar sauce. It's a one-dish meal that's sure to please.
4 7 inch pita bread 2 tsp bottled minced garlic 1 4 oz cup preshredded part skim mozzarella cheese 1/2 cup thinly sliced vidalia onion 1 tbsp apple cider vinegar 2 tsp extra virgin olive oil 1/4 tsp crushed red bell pepper 1 cup quartered grape tomato 1/4 cup pitted kalamata olive 2 tbsp chopped basil 4 cup gourmet salad greens italian 
The original Irish coffee was a concoction of a bit of whiskey, a generous splash of black coffee, a dollop of whipped cream, and a smattering of genius. Pedigrees for most drinks are dubious at best, but the Irish coffee is well documented. San Francisco Chronicle columnist Stanton Delaplane was served one at Ireland’s Shannon Airport bar in 1952; after returning to San Francisco, he passed the recipe on to barman Jack Koeppler at the Buena Vista and soon to the rest of the country. The story behind this immensely popular beverage is that Irish bartender Joe Sheridan created the rejuvenating brew during World War II to greet weary Yankee travelers arriving by seaplane in the wee hours of the morning. Interestingly, the Irish drank whiskey in tea, but Sheridan apparently knew the American palate and had the wherewithal to substitute coffee. The best Irish coffee should be treated no differently than the naked brew. Use high-quality, freshly ground and brewed beans, and always whip your heavy cream without sugar right before serving. This recipe was featured as part of our Hot Boozy Drinks photo gallery.
4 oz brewed coffee 1 1/2 oz irish whiskey 1 tsp brown sugar tsp cream 
This is a classic corned beef and cabbage recipe, perfect for St. Patrick's Day or any family meal. I like to add rutabaga to my corned beef and cabbage, and others prefer parsnips or turnips. Feel free to add an extra cut-up vegetable to your dinner, leave one out, or go with the ingredients listed below. Large Photo of Corned Beef and Cabbage
8 whole allspice berry 1 tsp black peppercorn 2 medium bay leaf 2 thyme 1 4 lb corned beef 3 cup beef broth water 1 large onion 1 medium garlic clove 2 1/2 lb yukon gold potato 4 large carrot 1 small green cabbage 1 medium rutabaga parsley 
Trussing the roast promotes even cooking. If you prefer, ask your butcher to do it for you. This recipe goes with Pork Tenderloin With Carolina Apple Compote
3 garlic clove 3 tsp italian seasoning 2 tsp salt 1/2 tsp black pepper 1 3 lb boneless pork loin roast butcher's twine 2 tsp canola oil 2 lb gala apples, unpeeled 1 tbsp lemon juice 1 cup apple cider 5 tbsp sugar, granulated 2 1/2 tsp orange zest 1/2 tsp cinnamon, ground pinch cloves, ground 1 tbsp butter carolina 
Notes: For the most intense smoky flavor and deepest gold color, use a charcoal barbecue. To present smoked trout as an appetizer, serve on thin triangles of Westphalian-style pumpernickel bread with sour cream, chopped red onion, and lemon wedges. For a salad, combine chunks of smoked trout, hot or cold, with green salad mix and a vinaigrette dressing. As a main dish, serve trout hot with boiled small thin-skinned potatoes, melted butter, and lemon wedges. Chill smoked trout airtight up to 1 week or freeze up to 1 month.
3 8 to 10 oz trout, heads 1/4 cup sugar, granulated 2 tbsp salt 1 tsp grated lemon peel 1/2 tsp thyme leaves, dried 2 cup hickory wood chips 1 tbsp salad oil 
Serve this chunky French favorite as an hors d'oeuvre accompanied with baguette slices, enjoy it with pan-seared tuna or salmon, or on a sandwich of crusty bread and goat cheese. The recipe is easily doubled or tripled if you have multiple gifts to give. Prep: 10 min.
1/2 cup pitted kalamata olive 1/2 cup chopped pimiento stuffed green olives 1/2 cup drained roasted red pepper 1/4 cup olive oil 2 tbsp diced flat leaf parsley 2 tbsp drained caper 1 1/2 tsp chopped thyme 1 1/4 tsp grated lemon rind 1/4 tsp black pepper 2 oil packed anchovy fillets 1 garlic clove french 
Thyme adds a warm herbal note to the savory sausage and briny-sweet mussels. Prep and Cook Time: 25 minutes. Notes: If using sausage links, remove casings and crumble meat before adding it to the pan. You can cook the aromatics a day ahead (through step 2), cover and chill them, then reheat before adding mussels.
4 tbsp butter 1/2 lb pork sausage 1 tbsp minced shallot 2 tsp minced garlic 1 cup dry white wine 1 tbsp lemon juice 3 lb mussel 2 tbsp thyme 1/2 tsp black pepper seattle 
After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It's piled high with thinly sliced flank steak, charred onions, and melted Gruyere.
1 small white onion 1/2 cup orange juice 1/4 cup lime juice 1/4 tsp cumin, ground 2 garlic clove 1 1/2 lb beef flank steak coarse salt 2 tbsp unsalted butter 1 16 inch ciabatta 6 oz gruyère cheese 1 whole dill pickle By: Martha Stewart Living 
Polish sour cherry compote recipe or kompot z wisni is typically served on its own as a dessert or as a dessert sauce with sernik, pound cake or ice cream. Sour cherry trees are very common in Poland, Hungary and other parts of Eastern Europe. And stewed fruits, such as this compote, is a common Polish dessert after a heavy meal when a rich pastry would be too much. Makes about 4 cups of Polish Sour Cherry Compote or kompot wisni
6 cup water 3/4 cup sugar, granulated 1 lb sour pitted cherries in can polish 
The ultimate snack mix is crunchy, sweet, and salty all at once. This one is loaded with pretzels, bagel chips, and sesame sticks coated in a buttery mixture of mustard and honey, and it fits the bill. What to buy: We used Colman’s mustard powder for this recipe. It can be found at most grocery stores. Game plan: The snack mix can be made up to 5 days ahead and stored at room temperature in an airtight container. This recipe was featured as part of both our Super Bowl Party Playbook and our Tailgating Recipes photo gallery.
7 cup plain bagel chips 6 cup pretzel stick 3 cup sesame sticks 12 tbsp unsalted butter 1 1/4 cup honey 3/4 cup mustard powder 4 tsp kosher salt 
Try whipping up this fresh nectarine sorbet recipe for an unexpected dessert. Serve it alone, as a palate cleanser, or with berry, pear, and apple sorbets as part of an orchard-themed dessert plate.
2/3 cup sugar, granulated 1 cup water 2 1/2 lb ripe nectarines, and pitted 3 tbsp lemon juice 1/2 tsp lemon zest 
2 tbsp extra virgin olive oil 1/2 small onion 1 1/4 cup arborio rice 1/4 cup dry white wine 4 cup water 2 tsp chopped thyme 1/2 lemon salt and pepper 1/2 cup ricotta cheese 1 tbsp grated parmigiano-reggiano cheese all purpose flour 2 large egg 1 cup fine dry bread crumb 
Grilling sturdy hearts of romaine imparts smoky flavor to this popular salad green. You'll love the contrasting textures of the lightly wilted outer leaves and the crisp center. Be sure to keep the core intact to hold the leaves together on the grill.
3 6 oz chicken breast (boneless, skinless) 2 tsp olive oil 1/2 tsp salt 3/4 tsp black pepper 2 romaine heart olive oil cooking spray 4 1 oz slice baguette caesar dressing 
Chinese black vinegar, available in Asian markets, has a deep, smoky flavor that's slightly sweet; substitute balsamic vinegar or Worcestershire sauce, if desired.
1 2 lb butternut squash 2 tbsp peanut oil 2 tbsp grated orange rind 1 tbsp minced ginger 1/2 tsp crushed red bell pepper 1 3 inch cinnamon stick 1 1/4 lb pork tenderloin 2 tbsp sugar, granulated 3 tbsp low-sodium soy sauce 2 tbsp chinese black vinegar 2 tbsp red wine vinegar 1 tsp corn starch 1/4 tsp salt 1 cup chopped scallion chinese 
3 cup buttermilk (1% fat) 2 tbsp kosher salt 1 tbsp black pepper 2 tsp cayenne pepper, ground 4 medium lb chicken wings, thighs and drumsticks 2 cup all purpose flour 2 tsp onion powder 2 tsp garlic powder 2 tsp cayenne pepper, ground 2 tsp kosher salt 2 tsp black pepper 18 oz pilsner vegetable oil pilsner 
Most any winter squash will work in this recipe. We like butternut for the nutty, slightly sweet flavor it lends to the soup. Serve this paired with a hearty salad studded with nuts and seeds for a more filling entrée.
1 2 1/2 lb butternut squash vegetable oil cooking spray 1 tbsp extra virgin olive oil 1 1/2 cup chopped onion 3 garlic clove 6 cup roasted vegetable stock 2 cup coarsely chopped yukon gold potato 2 tsp chopped sage 3/4 tsp salt 1/4 tsp black pepper 1 bay leaf 6 1 oz slice baguette 1/2 2 oz cup goat cheese (chèvre) 1 tbsp diced chives 2 tbsp chopped parsley 2 tsp honey 
Prebaking makes the tofu appealingly chewy, allows it to absorb the marinade more effectively, and reduces sticking and crumbling on the grill. Golden raisins in the rice pilaf are a sweet balance to the intense spices in the tandoori marinade.
1 16 oz water packed firm tofu vegetable oil cooking spray 1 cup diced onion 3/4 cup low-fat yogurt 2 tsp coriander seed, ground 1 1/2 tsp cumin, ground 2 tsp grated ginger 2 tsp canola oil 1/2 tsp turmeric, ground 1/4 tsp black pepper 1 garlic clove 16 10 oz large button mushroom 2 small red onion 2 2/3 cup water 1 1/3 cup basmati rice 2/3 cup golden raisin 1 tsp salt 
Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).
canola oil 1 1/2 cup sugar, granulated 3/4 cup light corn syrup 1/4 cup honey 3 tbsp unflavored powdered gelatin 1/2 inch 1/2 cup water 1/3 cup orange zest 1/2 tsp orange extract 1/2 tsp yellow food coloring 1/8 tsp red food coloring 1/2 cup powdered sugar 1/3 cup corn starch 
Enchiladas are made in both Mexico and the States, but their similarity stops at their name and the fact that they’re rolled tortillas filled with stuff. While Mexican enchiladas are made by dipping the tortillas in sauce, frying them, and filling them only with meat, the Tex-Mex versions are filled with cheese or meat and topped with lots more sauce (a.k.a. gravy) and cheese. This Tex-Mex-style recipe was a big hit here at CHOW
chile gravy 3 cup shredded extra sharp cheddar cheese 3 cup shredded monterey jack cheese 1 cup vegetable oil 24 6 inch corn tortilla 1 cup diced white onion mexican 
"Some corn puddings are really dense," says Katie Lee. "The egg whites here make this one lighter." The cornmeal in the recipe settles a bit in the bottom of the baking dish, almost creating a layer of corn bread under the moist, sweet pudding.
2 cup milk 1/2 cup heavy whipping cream 4 medium corn 1 tbsp extra virgin olive oil 1 medium sweet onion 1 stick unsalted butter 1/2 cup cornmeal 6 large egg 3 oz sharp cheddar cheese 1 tsp salt 1/2 tsp black pepper american 
In this traditional Moroccan recipe, meat is cooked with quinces in a peppery k'dra sauce. (Yellow-hued k'dra sauces are usually made from butter, onions, saffron and pepper.) Also try the sweet and spicy Tagine of Quinces and Honey. Lamb, beef or goat meat may be used. Cooking time is for a pressure cooker. Double the time if cooking in a conventional pot. Serves 4 to 6.
1 1/2 lb meat (ambiguous) 1/2 100g cup butter 1 medium onion 1 medium onion 1 1/4 tsp salt 3/4 tsp black pepper 1/2 tsp ginger 1/2 tsp saffron 1/2 tsp turmeric, ground 1/4 tsp white pepper handful cilantro 3 1 1/2 lb large quince morroccan 
This is a perfect light and quick yet refined meal. The mustard tarragon vinaigrette complements the slightly bitter salad greens, while the pear adds a hint of sweetness.
3 tbsp diced walnut 4 large egg vegetable oil cooking spray 2 slice bacon 8 cup salad greens 1/4 1 oz cup crumbled blue cheese 1 bartlett pear 1 tbsp white wine vinegar 1 tbsp extra virgin olive oil 1/2 tsp tarragon leaves, dried 1/2 tsp dijon mustard 4 slice baguette 
This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now ? purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good English. In this recipe, the stalks are finely sliced to an inch below the tips ? this will give you lots of flavor from the stalks and you?ll then have those whole beautiful tips as a bit of a prize! There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobstermeat or fresh, peeled shrimp or sliced scallops ? all of these work particularly well with asparagus if you fancy a little upgrade. (If you do decide to add any of these seafood suggestions, then reduce your Parmesan by half.)
2 bunches of asparagus, woody and discarded 1 x basic risotto recipe 11/4 pint chicken stock 7 tbsp 7 tablespoons butter 1 2 handfuls of parmesan cheese a of fresh mint zest and 2 lemons salt and pepper extra virgin olive oil italian 
A buttery, crunchy pastry crust forms the base for a tangy lemon filling. You can substitute fresh orange juice and grated orange rind for lemon, if you wish. These are best served chilled.
1/3 cup butter 1/4 cup packed dark brown sugar 1/4 tsp salt 1/4 tsp mace, ground 1 cup all purpose flour vegetable oil cooking spray 1 cup 1% low-fat cottage cheese 1 cup sugar, granulated 2 tbsp all purpose flour 1 tbsp grated lemon rind 3 1/2 tbsp lemon juice 1/4 tsp baking powder 1 large egg 1 large egg white 
The warm plums and syrupy sauce are best served immediately. This is also good with fresh peaches.
1 cup riesling 1/3 cup dried apricots 3 tbsp sugar, granulated 1 tbsp grated ginger 1 tbsp butter 1 large egg yolk 3 tbsp chopped pecan 9 plum 2 cup vanilla low fat frozen yogurt 
8 oz spaghetti 1 tbsp olive oil 3 cup prechopped onion 1/2 cup sliced red bell pepper 6 canned anchovy fillets in oil 4 large garlic clove 1/2 cup fat-free, reduced sodium chicken broth 1/2 tsp crushed red bell pepper 1/2 cup flat leaf parsley 1/2 cup chopped walnut 1/4 tsp salt 1/2 tsp black pepper 
Bacon, cheese, and potatoes make for tasty toppings on this kid-approved pizza. Reheat leftovers on a griddle or in a skillet over medium heat to get a crisp crust without overcooking the filling.
1 8 oz reduced fat refrigerated crescent dinner roll dough vegetable oil cooking spray 1 cup frozen shredded hash brown potatoes 6 slice center cut bacon slices 1 4 oz cup reduced fat extrasharp cheddar cheese 8 large egg white 1/4 tsp salt 1/8 tsp black pepper 2 tbsp grated parmesan cheese italian 
1 1/4 cup aioli 2 large celery rib 2 tbsp lemon juice cayenne pepper, ground 1 1/4 lump lb crabmeat salt 16 mini brioche rolls 8 boston lettuce leaves boston 
one 3 lb chicken, neck 2 medium onion 2 carrot 2 celery rib 1 large garlic clove 1 tsp black peppercorn 3 1/2 qt water 1 large bay leaf, fresh 6 parsley 2 thyme kosher salt 2 tbsp unsalted butter 8 cup chopped green cabbage 1 4 oz cup thinly sliced garlic dill pickles 1/4 cup tomato paste 1 tbsp sweet paprika black pepper 1/2 cup pickle juice 1/4 cup chopped dill weed sour cream ukrainian 
For this singular stir-fry, chef Jerry Traunfeld combines sweet shrimp with salty bacon, then adds hot chiles, vermouth and a healthy dose of fresh mint.
2 tsp vegetable oil 1/4 lb bacon 3 garlic clove 4 serrano chili pepper 1 1/2 large lb shrimp salt and pepper 1/4 cup dry white wine 1/4 cup mint thai 
Miso is Japanese fermented soybean paste used to flavor many dishes, in addition to the familiar soup at sushi restaurants. There are dozens of varieties. Look for yellow miso, a mild, somewhat earthy, and almost sweet version that is often available in the produce section of large supermarkets. Try this thick rub on salmon fillets, dark-meat chicken, pork, tofu steaks, or eggplant slices. When grilling salmon, cook it skin side down the entire time without turning.
1/3 cup yellow miso 1 tbsp minced ginger 2 tbsp rice vinegar 2 tbsp honey 1/4 tsp red chili pepper, ground japanese 
3/4 cup water 1 1/4 cup sugar, granulated 3 lb seedless watermelon 1 tbsp lemon juice 1 1/2 tsp cardamom pods italian 
This everyday dish is usually accompanied by white rice. Olives, raisins, and capers make the stew reminiscent of picadillo. To streamline the preparation process, chop the potatoes and olives while the beef and vegetables simmer.
1 tsp vegetable oil vegetable oil cooking spray 1 1/2 lb beef stew meat 1 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/2 tsp salt 1/2 tsp black pepper 3 garlic clove 1/4 cup water 1 tsp oregano leaves, dried 1 tsp paprika 1/8 tsp cumin, ground 1 bay leaf 1 14 1/4 oz low-sodium beef broth 4 cup cubed baking potato 3 tbsp raisin 3 tbsp coarsely chopped pimiento stuffed green olives 2 tbsp caper dutch 
1 lb chicken breast (boneless, skinless) 3 tbsp asian fish sauce 1 1/2 tbsp lime juice 1 qt homemade stock three 3 inch stalk by 1/4 inch strips lemon zest 1 1 inch ginger 1/2 cup long grain rice 1 3/4 cup unsweetened coconut milk 2 jalapeño peppers, seeds 3 tbsp chopped cilantro 
; there's nothing green, and the tomatoes come from a can (wah waah). But you know what? It's delicious. And if you live on the East Coast, you've got four more months until real tomatoes show up at the markets. So grab your can opener—this is easy and it feeds a crowd.
2 tbsp olive oil 1 large shallot 2 clove garlic 1/2 lb sweet italian sausage 1 head cauliflower 2 14.5 oz diced tomato in can 1 lb pasta 1/2 cup fresh bread crumbs 1/2 lb fresh mozzarella cheese 
2 cup 2% milk 1 cup water 3/4 cup instant dry polenta 1/4 cup less fat cream cheese 1/4 tsp salt 
Notes: Assemble through step 2 up to 4 hours ahead; cover and chill airtight. Garnish with cucumber and chives just before serving. If using salmon caviar, rinse with cold water and drain; use cold.
1/2 cup diced celery 1/2 cup diced english cucumber 1/4 cup minced chives 1/2 lb crab creamy wasabi dressing 1/2 cup salmon caviar 8 very thin slice english cucumber fresh chive spears 
Empanadas, a Latin American favorite, just got so much easier with the use of refrigerated pizza dough. This dish is great to serve at parties.
2 tbsp olive oil 1 1 lb refrigerated pizza dough flour 1 16 oz refried beans 1 1 pint fresh salsa 1 8 oz cheddar sour cream portuguese 
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