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                                                                  Showcase two of the South’s most beloved products—peaches and pecans—in this old-fashioned peach cobbler.

                                                                  Ingredients
                                                                  • Yes No 12 16 cup peach
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 2/3 cup butter
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 15 oz refrigerated piecrusts
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No whipping cream
                                                                  • Preheat oven to 475°. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
                                                                  • Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 Tbsp. sugar over 1 piecrust; top with other piecrust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
                                                                  • Bake at 475° for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 Tbsp. sugar and remaining 1/4 cup pecans over 1 piecrust; top with remaining piecrust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 Tbsp. sugar. Bake 15 to 18 minutes or until lightly browned. Serve warm or cold with whipped cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 11servings
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp sherry vinegar
                                                                  • Yes No 3 cup loosely packed arugula
                                                                  • Yes No 1 3 1/4 lb cantaloupe
                                                                  • Yes No 4 1/2 oz slice prosciutto
                                                                  • Yes No 1/2 2 oz cup cabrales cheese
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine 1 1/2 tablespoons oil and vinegar, stirring with a whisk. Combine vinegar mixture and arugula in a bowl. Fan 5 cantaloupe wedges on each of 4 plates; top cantaloupe with about 3/4 cup arugula mixture. Place 1/2 ounce prosciutto on each plate; top each serving with 2 tablespoons cheese. Drizzle remaining 1 1/2 tablespoons oil and honey over salad; sprinkle with salt and pepper.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This recipe for grilled halloumi cheese with preserved lemons and olives is courtesy of Jeremy Meltzer.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No 2 preserved lemons
                                                                  • Yes No 1/2 lb mixed olives, pitted
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 3 sprig rosemary
                                                                  • Yes No 1 lb halloumi cheese
                                                                  • Yes No salt flakes
                                                                  • Yes No black pepper
                                                                  • Yes No crusty bread
                                                                  • In a medium bowl, mix together olive oil, lemons, olives, garlic, and rosemary. Place cheese in a small dish and cover with olive oil mixture, turning cheese to coat. Let marinate 1 hour.
                                                                  • Preheat a grill pan over medium-high heat. Grill cheese, lemons, and olives until cheese is lightly browned, about 2 minutes. Transfer items to a serving platter, garnish with rosemary, and serve immediately with bread.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No 1/2 lb pork fat
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tbsp diced basil
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp herbes de provence
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 15 foot sheep casings
                                                                  • Spread the meat and fat strips on 2 large rimmed baking sheets. In a small bowl, combine the garlic, dry seasonings and spices and sprinkle the seasoning mixture all over the meat and fat. Refrigerate the meat and fat for 15 minutes. Drizzle the liquid ingredients all over the meat and fat. Freeze the seasoned meat and fat until very firm, about 45 minutes.
                                                                  • Chill the bowl of a stand mixer and the meat grinder's parts in the freezer. Set up the grinder with the coarse grinding plate; place the bowl below. With the machine at medium-high speed, gradually drop in the meat and fat. Add any liquid on the baking sheets to the ground meat.
                                                                  • Put the ground meat in the freezer again to keep it at 32° to 40° (at 45°, the fat begins to melt, ruining the texture of the sausage). Using clean hands or the paddle of the stand mixer, knead or beat the meat until a sticky mass forms, about 50 seconds; be careful not to let the meat get too warm. Refrigerate for up to 3 hours.
                                                                  • Meanwhile, soak the pork or sheep casings in warm water for 30 minutes. Drain the casings. Working over the sink, gently run warm water through each casing. Pinch both ends and lift up the water-filled casing. Look for any spots that leak and cut out those portions.
                                                                  • Place the sausage stuffer in the freezer for 15 minutes. Set up the sausage stuffer and slip all but 6 inches of a casing onto the tube, leaving the trailing end untied. Tightly pack the sausage mixture into the canister. Start cranking the sausage stuffer very slowly until the meat emerges from the tube. Now tie a knot at the trailing end of the casing. Slowly crank the sausage into the casing, using your free hand to regulate how tightly the sausage is packed; make sure not to overstuff the casing. When the casing is nearly stuffed, tie off the end.
                                                                  • Starting at one end, pinch off the first link by pinching your fingers around the sausage to separate the filling; 6 inches is a good average length. Then, roll the link toward you 3 to 5 times, creating a twist in the casing. Move down to form the next link, rolling 3 to 5 times in the opposite direction (this prevents unraveling). If the casing splits, remove the stuffing near the split and tie the casing closed before proceeding. Alternately, the links can be formed by sectioning them off with butcher's twine. Repeat with the remaining casings and sausage.
                                                                  • Hang the sausages on wooden or metal racks over 2 rimmed baking sheets, making sure not to crowd them so that air can circulate around them. Sterilize a needle over a flame. Prick holes all over the sausages with the needle, especially where there are air pockets. Let the sausages hang to dry for 1 to 2 hours, then wrap in butcher's paper and refrigerate overnight before cooking.
                                                                  Yields: 5pounds
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
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                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
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                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    paper

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sweetened condensed milk
                                                                  • Yes No 1 14 oz sweetened flaked coconut
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 24 whole almond
                                                                  • Yes No 1/2 cup dark chocolate morsels
                                                                  • Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.
                                                                  • Bake at 350º for 15 to 17 minutes or until golden. Remove to wire racks to cool.
                                                                  • Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.
                                                                  Cuisine:YesNonew jersey
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 34 minutes
                                                                  • Total Time: 49 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup thinly sliced sage
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 2 1/2 cup chicken stock
                                                                  • Yes No 1 lb wide egg noodles
                                                                  • Yes No 1/2 cup parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Bring a pot of salted water to a boil. In a skillet, melt 4 tablespoons of the butter. Add the sage and cook over moderate heat until crisp; with a slotted spoon, transfer to a small bowl. Add 1 more tablespoon of the butter to the skillet. Add the garlic and rosemary and cook until fragrant, 1 minute. Add the stock and boil until reduced to 1 cup, 8 minutes. Cover the skillet and remove from the heat.
                                                                  • Cook the noodles until al dente; drain. Return the noodles to the pot. Add the reduced stock and the remaining 3 tablespoons of butter and toss well. Stir in the 1/2 cup of grated cheese and season with salt and pepper. Transfer to a bowl, top with the toasted sage and remaining 2 tablespoons of grated cheese. Serve right away.
                                                                  Yields: 10
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    brand
                                                                  • Yes No
                                                                    Minute

                                                                  This cocktail can be served as a dessert, or you can drink it instead of tea on a freezing winter afternoon.

                                                                  Ingredients
                                                                  • Yes No 1 qt cranberry juice
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1/2 cup cranberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • In a medium saucepan, combine the juice, cinnamon stick, and cloves and bring to a boil. Reduce the heat and simmer.
                                                                  • Meanwhile, in a small saucepan, combine the cranberries, sugar, ground cinnamon, and 2 tablespoons of water and heat over medium-low heat, gently stirring, until the cranberries pop and are well coated with the sugar mixture.
                                                                  • When cool enough to handle, thread 3 to 4 berries each on 4 decorative toothpicks or skewers. Pour the mulled cranberry juice among 4 mugs and garnish with the cranberry swizzle.
                                                                  Yields: 1quart
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1 cup fat free buttermilk
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 450°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.
                                                                  • Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.
                                                                  Yields: 12(serving size: 1 biscuit)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 3 tbsp kosher salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup thin matchsticks of fresh ginger
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 tsp madras curry powder
                                                                  • Yes No 1 1/4 cup rice vinegar
                                                                  • Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, ginger, garlic, curry powder and rice vinegar. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Add enough water to cover the vegetables and keep them submerged. Close the jars and refrigerate overnight or for up to 1 month.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 2quarts
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  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

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp cocoa powder
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 5 oz instant chocolate pudding mix
                                                                  • Yes No 1 portion friendship bread starter
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup chocolate chip
                                                                  • Yes No turbinado sugar
                                                                  • Preheat the oven to 325 degrees F. Grease and flour (works best with flour-oil spray) two 8x4-inch loaf pans. Optional, sprinkle entire pans with turbinado sugar. Combine the first set of ingredients in a large bowl with a wire whisk. In a medium bowl, combine the second set of ingredients. Mix well. To the dry ingredients, add the wet ingredients. Mix until just combined. Stir in the chips. Carefully, divide batter between the prepared pans. Optionally, sprinkle tops of batter with more turbinado sugar. Bake for 1 hour 15 minutes or until done. On Making Friendship Bread
                                                                  Cuisine:YesNoamish
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread

                                                                  Resistant starch: 5 grams

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 6 oz link low fat italian sausage
                                                                  • Yes No 1 26 oz diced tomato in can
                                                                  • Yes No 1 15 oz unsalted cannellini beans
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/2 lb wheat fusilli pasta
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Heat oil in a sauté pan over medium-high heat.
                                                                  • Add sausage and cook until browned, 5-6 minutes.
                                                                  • Add tomatoes with juices, beans, oregano, chili flakes, salt, and pepper and bring to a low boil.
                                                                  • Reduce heat and cook until liquid reduces slightly, 3-4 minutes.
                                                                  • Stir in pasta and heat through, 2-3 minutes.
                                                                  • Divide among 4 bowls and garnish each bowl with 1 tablespoon Parmesan and 1/2 tablespoon parsley.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 1/4 cups pasta)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir

                                                                  This is our version of a British shandy, a mixture of beer and lemonade. Prep Time: 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 2 1/2 tsp sugar, granulated
                                                                  • Yes No 1 12 oz light bodied wheat beer
                                                                  • Yes No 1/4 coarse tsp kosher salt
                                                                  • Yes No 1/4 tsp chili powder
                                                                  • In a glass measuring cup, stir lime juice, sugar, and 1/3 cup water together until sugar dissolves. Fill 2 beer mugs with ice and pour half the beer into each. Top with lime mixture.
                                                                  • Sprinkle one side of each lime wedge with salt and the other with chili powder. Serve with beer.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 20 min., Bake: 28 min., Cool: 45 min., Chill: 1 hr.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup chopped pecan
                                                                  • Yes No 4 oz blue cheese
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Place chopped pecans in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool 30 minutes. Reduce oven temperature to 325°.
                                                                  • Process blue cheese and butter in a food processor 10 to 15 seconds or until creamy, stopping to scrape down sides as needed. Add flour and next 3 ingredients; pulse 9 to 10 times or until the mixture is crumbly. Add toasted pecans; pulse 9 to 10 times or until mixture forms moist clumps.
                                                                  • Transfer mixture onto plastic wrap on a flat surface, and gather dough into a ball shape; flatten into a 1-inch-thick disk. Wrap in plastic wrap, and chill 1 hour or until firm.
                                                                  • Turn dough out onto a lightly floured surface. Pat or roll to 1/8- to 1/4-inch thickness. Cut with 1 1/2- and 2-inch leaf-shaped cutters. Place on a parchment paper-lined baking sheet.
                                                                  • Bake at 325° for 16 to 18 minutes or until light golden brown. Transfer to a wire rack; cool 15 minutes.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 40
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp powdered unflavored gelatin
                                                                  • Yes No 1 cup lime juice
                                                                  • Yes No 1 cup loosely packed mint
                                                                  • Yes No 1 cup white rum
                                                                  • In a small saucepan, cook the water with the sugar over moderate heat until the water is simmering and the sugar dissolves, about 4 minutes. Sprinkle the gelatin over the sugar syrup and whisk constantly over low heat until the gelatin has dissolved, about 1 minute.
                                                                  • Put the lime juice and mint leaves in a medium heatproof bowl and pour in the sugar syrup. Let steep for 15 minutes. Stir in the rum. Strain the mojito mixture into a large measuring cup, pressing on the mint leaves with the back of a spoon to extract as much liquid as possible.
                                                                  • Arrange 30 small paper cups on a rimmed baking sheet. Carefully pour the mojito Jell-O mixture into the paper cups and refrigerate the shots until they are chilled, about 3 hours. Serve cold.
                                                                  Yields: 10
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 24 pistachio
                                                                  • Preheat the oven to 400°. Butter and flour sixteen 3 1/2-inch-long barquettes or 30 mini muffin pan cups.
                                                                  • In a food processor, grind the almonds to a fine powder. In a bowl, mix the almond powder and sugar. Whisk in the eggs until incorporated, then whisk in the melted butter, followed by the flour. Spoon the batter into the prepared barquette molds or mini muffin cups and decorate with the pistachios. Bake the cakes until golden brown, about 12 minutes for barquettes and 16 minutes for mini muffins. Let cool slightly, then run a knife around each cake and transfer them to a rack to cool.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 16barquettes or 30 mini cakes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 lb stinging nettles
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1/2 medium lemon
                                                                  • Wearing thick rubber gloves, clean the nettles by soaking them several times under cold running water, then drain. (Do not touch raw nettles with your bare hands. If you do not have rubber gloves, use tongs to handle the nettles.) Separate the tender leaves from the tough stems, discarding the stems. (Use scissors for this process if you don’t have protective rubber gloves.)
                                                                  • Heat the oil in a large frying pan over medium heat until shimmering. Add the shallots and salt and cook, stirring occasionally, for about 2 minutes. Add the garlic and cook until the shallots have softened, about 2 minutes more.
                                                                  • Using tongs, add half of the nettles and the water to the pan. Cook, stirring often, until the nettles have begun to wilt, about 2 minutes. Add the remaining nettles and cook, stirring often, until wilted, about 3 minutes more. (Add more water a tablespoon at a time if the pan becomes too dry.)
                                                                  • Remove the pan from heat. Stir in the lemon zest and juice. Season with salt and freshly ground black pepper and serve.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1/2 fennel bulb
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 large lb shrimp
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 6 2 1/2 lb small oblong zucchini
                                                                  • Yes No 1 1/2 6 oz cup crumbled feta cheese
                                                                  • Preheat the oven to 425°. In a skillet, heat the 2 tablespoons of oil. Add the onion, bell pepper, fennel and garlic and cook over moderately high heat, stirring, until tender, 6 minutes. Add the tomatoes and crushed red pepper and cook, mashing, until thickened, 5 minutes. Season with salt and black pepper. Remove from the heat; let cool slightly. Stir in the shrimp, parsley and dill.
                                                                  • Using a spoon, scoop out the flesh of the zucchini, leaving a 1/4-inch shell all around. Rub with oil. Season the zucchini shells with salt and pepper and stuff with the filling. Transfer to a lightly oiled roasting pan and roast for 30 minutes, until the filling is cooked through and the zucchini is just tender.
                                                                  • Preheat the broiler and position a rack 6 inches from the heat. Top the zucchini with the feta and broil for 5 minutes, until the feta is melted and golden. Serve the stuffed zucchini hot or at room temperature.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 scotch bonnet chili pepper
                                                                  • Yes No 5 small scallion
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp dark rum
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 2 lb rock cornish game hen
                                                                  • In a blender, puree the Scotch bonnets with the scallions, thyme, garlic powder, brown sugar, soy sauce, dark rum and water. Season with 1 tablespoon of kosher salt and 1/2 teaspoon of pepper.
                                                                  • Using kitchen scissors, cut out the backbone of each hen. Press down on the breasts to flatten the hens. Set them in a baking dish and coat them all over with the jerk paste. Cover and refrigerate overnight.
                                                                  • Preheat the oven to 300°. Set the hens on 2 large rimmed baking sheets and bake for 45 minutes, until firm but not browned or cooked through.
                                                                  • Meanwhile, light a grill. Grill the hens over moderately high heat, turning occasionally, until cooked through and lightly charred in spots, about 20 minutes. Transfer the hens to a platter and let rest for 10 minutes before serving.
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 large cinnamon stick
                                                                  • Yes No 4 whole allspice berry
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 1 star anise
                                                                  • Yes No 2 cup cranberry
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No one 750 milliliter spanish rosé
                                                                  • Yes No 1/3 cup ruby port
                                                                  • Yes No 1/3 cup Cointreau
                                                                  • Yes No 1/3 cup cranberry juice
                                                                  • Yes No ice cube
                                                                  • In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.
                                                                  • Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 12
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 4 7 inch pita bread
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1 4 oz cup preshredded part skim mozzarella cheese
                                                                  • Yes No 1/2 cup thinly sliced vidalia onion
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 cup quartered grape tomato
                                                                  • Yes No 1/4 cup pitted kalamata olive
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 4 cup gourmet salad greens
                                                                  • Preheat oven to 475°.
                                                                  • Place pitas on a baking sheet. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.
                                                                  • While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
                                                                  • Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 topped pita)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 4 oz brewed coffee
                                                                  • Yes No 1 1/2 oz irish whiskey
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No tsp cream
                                                                  • Variations:
                                                                  • Italian coffee: Substitute amaretto for the whiskey.
                                                                  • Jamaican coffee: Substitute dark rum for the whiskey.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 1drink

                                                                  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

                                                                  Ingredients
                                                                  • Yes No 8 whole allspice berry
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 2 medium bay leaf
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 4 lb corned beef
                                                                  • Yes No 3 cup beef broth
                                                                  • Yes No water
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 2 1/2 lb yukon gold potato
                                                                  • Yes No 4 large carrot
                                                                  • Yes No 1 small green cabbage
                                                                  • Yes No 1 medium rutabaga
                                                                  • Yes No parsley
                                                                  • Combine the allspice berries, peppercorns, bay leaves, and thyme in a bouquet garni bag, or fashion a small bag from a double piece of cheesecloth. Tie the bag tightly to keep the herbs and spices inside. Put the corned beef in a 6- to 8-quart saucepan or Dutch oven; add beef broth and the bouquet garni bag. Add enough water to cover the corned beef brisket. Add garlic and onion. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours. Remove the corned beef to a platter, cover with foil, and keep warm in a very low oven or warming drawer. Skim fat from the broth and add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid). Bring to a boil; cover, reduce heat to medium-low and cook for 10 minutes. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender. (If you add other vegetables, such as sliced or diced parsnips or rutabaga, add with the potatoes.) Slice the corned beef and serve with the vegetables. Sprinkle parsley over the potatoes and cabbage, if desired. Serves 6. More Corned Beef Recipes Classic Corned Beef Dinner Corned Beef Bake Baked Corned Beef Glazed Corned Beef Oven Corned Beef and Vegetables Crockpot Corned Beef Boiled Dinner Crockpot Corned Beef Brisket with Cider Corned Beef, Home-Cured Corned Beef Hash with Eggs Corned Beef Brunch Casserole Crockpot Apple and Brown Sugar Corned Beef Recipe Leftover Corned Beef Recipes Corned Beef Index Cabbage Recipe Index Slow Cooker Beef Recipes
                                                                  Yields: 7
                                                                  • Total Time: 2 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  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

                                                                  Ingredients
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 tsp italian seasoning
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 3 lb boneless pork loin roast
                                                                  • Yes No butcher's twine
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 2 lb gala apples, unpeeled
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 2 1/2 tsp orange zest
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 1 tbsp butter
                                                                  • Combine first 4 ingredients. Rub mixture on all sides of pork roast. Tie pork with kitchen string, securing at 1-inch intervals. Cover and chill 2 hours.
                                                                  • Preheat oven to 375°. Brown roast in hot oil in a large skillet over medium-high heat 2 to 4 minutes on all sides. Place pork on a lightly greased rack in an aluminum foil-lined roasting pan.
                                                                  • Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion registers 150°. Cover roast with foil, and let stand 15 minutes before slicing.
                                                                  • Meanwhile, cut apples into bite-size pieces; sprinkle with lemon juice.
                                                                  • Add cider and next 4 ingredients to skillet. Cook, over medium heat, stirring occasionally, 10 minutes or until slightly thickened. Add apples, and cook, stirring occasionally, 20 minutes or just until apples are tender and liquid is absorbed. Stir in butter until melted, and remove skillet from heat. Stir any accumulated pan juices from roast into compote. Serve compote immediately with pork.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 9servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 46 minutes
                                                                  • Total Time: 2 hours 6 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 3 8 to 10 oz trout, heads
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 1 tsp grated lemon peel
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 2 cup hickory wood chips
                                                                  • Yes No 1 tbsp salad oil
                                                                  • Rinse trout and pat dry. In a small bowl, mix sugar, salt, lemon peel, and thyme; rub evenly over flesh sides of fish. Stack trout in a 9- by 13-inch baking dish. Cover and chill to cure at least 1 hour or up to 3 hours.
                                                                  • In a bowl, soak wood chips in 2 quarts of water for 30 minutes. Drain.
                                                                  • If using a charcoal grill, ignite 60 charcoal briquets on firegrate. When dotted with gray ash, in 20 to 25 minutes, push half the coals to each side of grate. Sprinkle half the wet wood chips on each mound of coals. Position grill about 6 inches above grate.
                                                                  • If using a gas grill, turn heat to high. Put wet wood chips in smoke box or foil pan directly on heat. Close lid and heat for about 10 minutes. Adjust heat for indirect grilling (no heat down the center).
                                                                  • Rinse fish well and pat dry. Coat skin sides of fish with oil and lay fish, skin down, on grill, not over heat source. Cover barbecue; open vents for charcoal. Cook until fish are opaque but still moist-looking in center of thickest part (cut to test), 8 to 10 minutes. With a wide spatula, transfer fish to a platter.
                                                                  • Nutritional analysis per main-dish serving
                                                                  Yields: 3main-dish or 9 appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup pitted kalamata olive
                                                                  • Yes No 1/2 cup chopped pimiento stuffed green olives
                                                                  • Yes No 1/2 cup drained roasted red pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 1 1/4 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 oil packed anchovy fillets
                                                                  • Yes No 1 garlic clove
                                                                  • Combine all ingredients in a bowl, and toss gently until blended. Store in an airtight container in the refrigerator up to 1 week. Serve at room temperature.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1 ¾cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/2 lb pork sausage
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 lb mussel
                                                                  • Yes No 2 tbsp thyme
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • In a large sauté pan or pot over medium-high heat, melt 1 tbsp. butter. Add sausage and cook, stirring to break into bits, until sausage is cooked through and starting to brown, 3 to 5 minutes.
                                                                  • Add shallot and garlic. Stir until fragrant, 1 minute. Add wine, increase heat to high, and cook until reduced by half, 3 minutes. Reduce heat to medium and stir in remaining butter and the lemon juice.
                                                                  • Add mussels, cover, and increase heat to high. Cook, stirring occasionally, until mussels are open, about 4 minutes. Stir in thyme and pepper. Divide mussels among 12 plates, along with some of the sauce from bottom of pan. Serve immediately.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoseattle
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 small white onion
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 lb beef flank steak
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 16 inch ciabatta
                                                                  • Yes No 6 oz gruyère cheese
                                                                  • Yes No 1 whole dill pickle
                                                                  • Combine onion, juices, cumin, and garlic in a shallow dish. Add steak, and let stand, turning once, for 20 minutes.
                                                                  • Preheat a grill pan to medium-high and oven to 400 degrees. Pat steak dry, and season with salt and pepper. Grill to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest.
                                                                  • Grill onion for 2 to 3 minutes. Discard marinade.
                                                                  • Butter bread. Grill, buttered side down, for 2 minutes. Place cheese on bottom halves, and bake in oven until melted.
                                                                  • Slice steak thinly, against the grain. Top cheese with pickle, steak, onion, and bread. Halve each sandwich, and serve.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  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

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 lb sour pitted cherries in can
                                                                  • In a large saucepan, bring water and sugar to a boil. Add prepared cherries, return to a boil, reduce heat and cook 3 minutes. Let steep off the heat until it comes to room temperature. Serve chilled or at room temperature on its own or as a side with cheesecake, ice cream or pound cake.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 7 cup plain bagel chips
                                                                  • Yes No 6 cup pretzel stick
                                                                  • Yes No 3 cup sesame sticks
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup honey
                                                                  • Yes No 3/4 cup mustard powder
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Heat the oven to 375°F and arrange the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
                                                                  • Mix together bagel chips, pretzel sticks, and sesame sticks in a large bowl until evenly combined; set aside.
                                                                  • Mix together butter, honey, mustard powder, and salt in a medium bowl until smooth and well combined. Pour over pretzel mixture, stirring until evenly coated.
                                                                  • Scatter snack mix in a single layer on the prepared baking sheets. Bake, stirring occasionally, until toasted and browned, about 20 minutes. Let cool to room temperature, then break into bite-size pieces.
                                                                  Yields: 10servings (about 15 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 1/2 lb ripe nectarines, and pitted
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/2 tsp lemon zest
                                                                  • Bring the sugar and water to a boil in a large saucepan over medium-high heat. Continue boiling the mixture for 4 minutes. Add the nectarines to the boiling simple syrup and cook over medium heat, stirring frequently, for 5 minutes for fruit of average ripeness, or 3 minutes for overly ripe fruit.
                                                                  • Remove the nectarines and sugar syrup from the heat, stir the lemon juice and zest, and allow it to cool at room temperature for 5 to 10 minutes. Puree the mixture until it is smooth with a food processor or immersion blender.
                                                                  • Allow the nectarine puree to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions.
                                                                  • This nectarine sorbet recipe makes 6 to 8 servings.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 1/4 cup arborio rice
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup ricotta cheese
                                                                  • Yes No 1 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup fine dry bread crumb
                                                                  • In a medium saucepan, heat the 2 tablespoons of olive oil. Add the onion and cook over moderately low heat until softened. Add the rice and stir over moderately high heat until it is coated with oil and sizzling, about 2 minutes. Stir in the wine and simmer until evaporated, about 3 minutes. Add the water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the water has been absorbed and the rice is tender, about 20 minutes. Transfer the rice to a bowl and let cool to room temperature.
                                                                  • Stir the thyme and lemon zest into the rice and season with salt and pepper. In a small bowl, blend the ricotta with the Parmigiano and season with salt and pepper. Put 2 tablespoons of the rice mixture in your moistened palm. Make an indentation in the center of the mound and fill it with about 1 teaspoon of the ricotta mixture. Fold the rice around the filling to enclose it and pat the rice into an oval. Repeat with the remaining rice and ricotta.
                                                                  • In a medium saucepan, heat 2 inches of olive oil to 300°. Set a rack over a large baking sheet. Put the flour, eggs and bread crumbs in 3 shallow bowls. Dredge the rice ovals in the flour, shaking off any excess. Dip the ovals in the egg, then coat with the bread crumbs. Deep-fry 5 ovals at a time until golden brown, about 2 minutes. With a slotted spoon, transfer the arancini to the rack to drain while you fry the rest. Serve the arancini hot or warm.
                                                                  Yields: 20arancini
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 3 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 2 romaine heart
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 4 1 oz slice baguette
                                                                  • Yes No caesar dressing
                                                                  • Prepare grill.
                                                                  • Brush chicken with olive oil; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Coat romaine hearts with cooking spray, and sprinkle with remaining salt and pepper. Coat both sides of bread slices generously with cooking spray.
                                                                  • Place chicken, romaine, and bread on a grill rack coated with cooking spray. Grill chicken 7 to 8 minutes on each side or until done. Grill romaine halves 4 to 5 minutes. Grill bread slices 3 minutes on each side or until toasted.
                                                                  • Cut chicken diagonally into thin slices; cut grilled bread into large cubes. Arrange chicken strips and grilled croutons evenly over romaine halves; drizzle evenly with Caesar Dressing.
                                                                  Yields: 4servings (serving size: 1 romaine heart half, about 4 ounces chicken, 1/4 cup croutons, and 3 tablespoons dressing)
                                                                  • Prep Time: 11 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread

                                                                  Chinese black vinegar, available in Asian markets, has a deep, smoky flavor that's slightly sweet; substitute balsamic vinegar or Worcestershire sauce, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb butternut squash
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 2 tbsp grated orange rind
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 1/4 lb pork tenderloin
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp chinese black vinegar
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Place squash in a large microwave-safe bowl. Add water to a depth of 1 inch. Cover with plastic wrap; vent. Microwave at high 8 minutes or until tender. Drain and set aside.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add rind, ginger, red pepper, and cinnamon stick pieces; cook 1 minute, stirring constantly. Remove and discard cinnamon stick pieces.
                                                                  • Increase heat to medium-high. Add pork to pan, and sauté 4 minutes or until browned. Combine sugar and next 5 ingredients (through salt), stirring with a whisk. Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash; toss to coat. Stir in green onions.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tsp cayenne pepper, ground
                                                                  • Yes No 4 medium lb chicken wings, thighs and drumsticks
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp onion powder
                                                                  • Yes No 2 tsp garlic powder
                                                                  • Yes No 2 tsp cayenne pepper, ground
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 18 oz pilsner
                                                                  • Yes No vegetable oil
                                                                  • MAKE THE BUTTERMILK SOAK: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
                                                                  • MAKE THE BEER BATTER: In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.
                                                                  • Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
                                                                  • In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.
                                                                  Cuisine:YesNopilsner
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/2 lb butternut squash
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 6 cup roasted vegetable stock
                                                                  • Yes No 2 cup coarsely chopped yukon gold potato
                                                                  • Yes No 2 tsp chopped sage
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 6 1 oz slice baguette
                                                                  • Yes No 1/2 2 oz cup goat cheese (chèvre)
                                                                  • Yes No 1 tbsp diced chives
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tsp honey
                                                                  • Preheat oven to 400°.
                                                                  • Cut squash in half lengthwise; discard seeds. Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender. Cool. Discard peel; mash pulp.
                                                                  • Preheat broiler.
                                                                  • Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Add squash, Roasted Vegetable Stock, and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 45 minutes or until potato is tender, stirring occasionally. Let stand 10 minutes. Discard bay leaf.
                                                                  • Place bread slices in a single layer on a baking sheet. Broil 2 minutes or until toasted. Sprinkle about 4 teaspoons cheese on each slice; sprinkle evenly with chives.
                                                                  • Place one-third of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until thoroughly heated. Stir in parsley and honey. Serve with toasts.
                                                                  Yields: 6servings (serving size: about 1 cup soup and 1 toast)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz water packed firm tofu
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 3/4 cup low-fat yogurt
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 16 10 oz large button mushroom
                                                                  • Yes No 2 small red onion
                                                                  • Yes No 2 2/3 cup water
                                                                  • Yes No 1 1/3 cup basmati rice
                                                                  • Yes No 2/3 cup golden raisin
                                                                  • Yes No 1 tsp salt
                                                                  • Preheat oven to 375°.
                                                                  • Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 25 minutes or until tofu releases 3 or more tablespoons liquid.
                                                                  • Prepare grill.
                                                                  • Combine chopped onion and next 8 ingredients (through garlic) in a large bowl. Add tofu, mushrooms, and onion wedges; toss gently to coat. Let stand at room temperature 30 minutes.
                                                                  • While tofu and vegetables marinate, prepare rice. Bring water to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in raisins and 1/4 teaspoon salt. Let stand 5 minutes; fluff with a fork.
                                                                  • Remove tofu and vegetables from bowl; discard marinade. Thread tofu cubes, mushrooms, and onion wedges alternately onto 8 (6-inch) skewers. Lightly coat kebabs with cooking spray; sprinkle with remaining 3/4 teaspoon salt. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until lightly browned. Serve with rice.
                                                                  Yields: 4servings (serving size: 2 kebabs and 1 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).

                                                                  Ingredients
                                                                  • Yes No canola oil
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup light corn syrup
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 3 tbsp unflavored powdered gelatin
                                                                  • Yes No 1/2 inch 1/2 cup water
                                                                  • Yes No 1/3 cup orange zest
                                                                  • Yes No 1/2 tsp orange extract
                                                                  • Yes No 1/2 tsp yellow food coloring
                                                                  • Yes No 1/8 tsp red food coloring
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/3 cup corn starch
                                                                  • Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.
                                                                  • Combine sugar, syrup, honey, and 1/2 cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.
                                                                  • Meanwhile, bring 1/2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to bowl of a stand mixer fitted with a whisk; stir in zest, extract, and food colorings. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5–6 minutes. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5–6 hours.
                                                                  • Combine confectioners' sugar and cornstarch in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cornstarch mixture over top. Using a slicing knife dusted with cornstarch mixture, cut marshmallows into forty 1 1/2" squares. Toss marshmallows with remaining cornstarch mixture.
                                                                  • MAKES 40
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  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

                                                                  Ingredients
                                                                  • Yes No chile gravy
                                                                  • Yes No 3 cup shredded extra sharp cheddar cheese
                                                                  • Yes No 3 cup shredded monterey jack cheese
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 24 6 inch corn tortilla
                                                                  • Yes No 1 cup diced white onion
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Evenly coat the bottom of two 13-by-9-inch baking dishes with 1 cup of the gravy each. Mix the cheeses together in a large bowl until evenly combined, and line a baking sheet with paper towels; set aside.
                                                                  • Heat the oil in a large frying pan over medium-high heat until hot but not smoking, about 5 minutes. Test the oil temperature by carefully dipping the edge of a tortilla in the oil—it should bubble vigorously. Once the oil is hot, use a metal spatula to carefully submerge the tortillas one at a time until bubbles form around each, about 5 to 10 seconds. Flip and fry an additional 5 seconds or until the edges of each tortilla are slightly crisp but not browned. Transfer to the prepared baking sheet and arrange in a single layer. Repeat with the remaining tortillas, separating the layers with paper towels.
                                                                  • Blot the tortillas with paper towels to soak up any excess oil, then fill each with 2 heaping tablespoons of the cheese mixture and 2 teaspoons onion. Roll to enclose the filling and set the tortillas in the baking dishes, seam side down, placing 12 enchiladas in each dish. Evenly distribute the remaining 1 cup gravy over both baking dishes and top with the remaining 2 1/2 cups cheese.
                                                                  • Bake until the enchiladas are hot and bubbly, about 25 to 30 minutes. Let cool about 10 minutes before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 24enchiladas
                                                                  • Active Time: 50 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Corn Pudding
                                                                   1 h 25 m

                                                                  "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.

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 4 medium corn
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup cornmeal
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3 oz sharp cheddar cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat the oven to 350°. Butter a 10-by-15-inch baking dish. In a large saucepan, bring the milk and cream to a simmer over moderate heat. Add the corn, cover and cook over moderately low heat, turning a few times, until tender, about 10 minutes.
                                                                  • Meanwhile, in a medium skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 8 minutes.
                                                                  • Transfer the corn to a plate and let cool. Remove the saucepan from the heat and swirl in the butter until melted. Let cool to room temperature. Using a serrated knife, cut the kernels off the cobs and add to the saucepan. Scrape the onion into the saucepan. Whisk in the cornmeal, egg yolks, cheddar, the 1 teaspoon of salt and the pepper.
                                                                  • In a large stainless steel bowl, beat the egg whites with the pinch of salt at high speed until firm peaks form. Fold the whites into the corn mixture and pour into the prepared baking dish. Bake for about 30 minutes, until the corn pudding is puffed and golden brown. Let the pudding rest for about 5 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb meat (ambiguous)
                                                                  • Yes No 1/2 100g cup butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 tsp saffron
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No handful cilantro
                                                                  • Yes No 3 1 1/2 lb large quince
                                                                  • Peel the quinces. Cut into quarters or eighths, and remove the core. Leave in a bowl of water until needed.
                                                                  • Mix the meat with the butter, onions and spices in a pressure cooker or heavy-bottomed pot. Brown the meat, uncovered, over medium heat.
                                                                  • Add 3 cups of water and the cilantro bouquet. Cover, and cook with pressure for 35 minutes, or simmer for 1 hour and 15 minutes (or until the meat is tender).
                                                                  • When the meat is cooked, drain the quinces and add them to the pot. Add enough water to barely cover the quinces and bring back to a simmer. Cook, partially covered, until the quinces are tender and sauce is reduced and thick.
                                                                  • Serve with crusty bread for scooping up the meat, quinces and sauce.
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp diced walnut
                                                                  • Yes No 4 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 8 cup salad greens
                                                                  • Yes No 1/4 1 oz cup crumbled blue cheese
                                                                  • Yes No 1 bartlett pear
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp tarragon leaves, dried
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 4 slice baguette
                                                                  • Place nuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.
                                                                  • Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 40 seconds or until set; let stand 1 minute. Remove eggs from cups; drain on paper towels.
                                                                  • Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 1 teaspoon drippings. Crumble bacon. Combine walnuts, bacon, greens, blue cheese, and pear in a large bowl.
                                                                  • Combine 1 teaspoon reserved drippings, vinegar, oil, tarragon, and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently. Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg and 1 toast slice.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  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.)

                                                                  Ingredients
                                                                  • Yes No 2 bunches of asparagus, woody and discarded
                                                                  • Yes No 1 x basic risotto recipe
                                                                  • Yes No 11/4 pint chicken stock
                                                                  • Yes No 7 tbsp 7 tablespoons butter
                                                                  • Yes No 1 2 handfuls of parmesan cheese
                                                                  • Yes No a of fresh mint
                                                                  • Yes No zest and 2 lemons
                                                                  • Yes No salt and pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • 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.)Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Make your basic risotto recipe. Then put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp mace, ground
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup 1% low-fat cottage cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 3 1/2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Preheat oven to 350°.
                                                                  • To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Press crust into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes.
                                                                  • To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.
                                                                  Yields: 8servings (serving size: 1 bar)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  The warm plums and syrupy sauce are best served immediately. This is also good with fresh peaches.

                                                                  Ingredients
                                                                  • Yes No 1 cup riesling
                                                                  • Yes No 1/3 cup dried apricots
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3 tbsp chopped pecan
                                                                  • Yes No 9 plum
                                                                  • Yes No 2 cup vanilla low fat frozen yogurt
                                                                  • Preheat oven to 350º.
                                                                  • Bring wine to a simmer in a medium saucepan over medium-high heat. Stir in apricots; cover and remove from heat. Let stand 20 minutes. Drain apricots in a colander over a bowl; reserve wine and apricots separately.
                                                                  • Combine sugar, ginger, butter, and egg yolk in a bowl. Stir in apricots and pecans. Fill each plum half with about 1 1/2 teaspoons of apricot filling. Place stuffed plums in a single layer in an 11 x 7-inch baking dish; pour reserved wine around plums. Bake at 350º for 20 minutes or until plums are tender.
                                                                  • Remove plums from dish; pour remaining liquid into a small saucepan. Bring to a boil; cook until slightly syrupy and reduced to 1/4 cup (about 5 minutes). Serve plum halves with sauce and frozen yogurt.
                                                                  Yields: 6servings (serving size: 3 plum halves, 2 teaspoons sauce, and 1/3 cup frozen yogurt)
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 oz spaghetti
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 cup prechopped onion
                                                                  • Yes No 1/2 cup sliced red bell pepper
                                                                  • Yes No 6 canned anchovy fillets in oil
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
                                                                  • Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add bell pepper, anchovies, and garlic; cook 1 minute, stirring frequently to break anchovies into small pieces. Add broth and crushed red pepper; cook 3 minutes or until most of liquid evaporates. Add pasta, reserved 1/2 cup cooking liquid, parsley, and remaining ingredients to pan; toss to combine.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz reduced fat refrigerated crescent dinner roll dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup frozen shredded hash brown potatoes
                                                                  • Yes No 6 slice center cut bacon slices
                                                                  • Yes No 1 4 oz cup reduced fat extrasharp cheddar cheese
                                                                  • Yes No 8 large egg white
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Preheat oven to 375°.
                                                                  • Unroll dough, and separate into triangles. Press triangles together to form a single 10-inch round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.
                                                                  • Top prepared dough with potatoes, bacon, and cheddar cheese. Carefully pour egg whites over cheese; sprinkle with salt, pepper, and Parmesan cheese.
                                                                  • Bake at 375° for 23 minutes or until crust is browned. Cut into wedges.
                                                                  • Young Chefs can:
                                                                  • Unroll dough
                                                                  • Help top dough with toppings
                                                                  • Older Chefs can:
                                                                  • Press dough triangles together
                                                                  • Pour egg whites over cheese
                                                                  • Sprinkle salt, pepper, and cheese
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup aioli
                                                                  • Yes No 2 large celery rib
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 1 1/4 lump lb crabmeat
                                                                  • Yes No salt
                                                                  • Yes No 16 mini brioche rolls
                                                                  • Yes No 8 boston lettuce leaves
                                                                  • In a large bowl, mix the mayonnaise with the celery and lemon juice and season with cayenne. Gently fold in the crabmeat and season with salt. Fill the buns with the lettuce and the crab salad and serve.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 8
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No one 3 lb chicken, neck
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 3 1/2 qt water
                                                                  • Yes No 1 large bay leaf, fresh
                                                                  • Yes No 6 parsley
                                                                  • Yes No 2 thyme
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 8 cup chopped green cabbage
                                                                  • Yes No 1 4 oz cup thinly sliced garlic dill pickles
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup pickle juice
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Yes No sour cream
                                                                  • In a stockpot, combine the chicken and neck with the water, quartered onion, carrots, celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
                                                                  • Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored. Strain the broth into a clean heat proof bowl and rinse out the pot. Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes. Season with salt.
                                                                  • In a large saucepan, melt the butter. Add the cabbage, chopped onion and pickles and cook over moderately high heat, stirring frequently, until just softened, about 10 minutes. Stir in the tomato paste and paprika and cook for 1 minute. Add the broth and bring to a boil. Season with salt and pepper and simmer over moderate heat until the vegetables are very soft, about 20 minutes. Add the chicken, pickle juice and dill and simmer until just heated through.
                                                                  Cuisine:YesNoukrainian
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 serrano chili pepper
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/4 cup mint
                                                                  • In a large skillet, heat the vegetable oil. Add the bacon and cook over moderate heat, stirring occasionally, until most of the fat has been rendered. Spoon off all but 1 tablespoon of the fat from the skillet. Stir in the garlic and whole chiles and cook until fragrant, about 1 minute. Add the shrimp, season with salt and pepper and cook over moderately high heat, stirring occasionally, until they are pink and curled, about 3 minutes. Add the vermouth and cook until nearly evaporated, about 1 minute. Stir in the mint, transfer to plates and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup yellow miso
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Combine all ingredients, stirring well with a whisk.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: ½cup (serving size: 2 teaspoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 3 lb seedless watermelon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp cardamom pods
                                                                  • In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved, 2 minutes.
                                                                  • In a blender, working in batches, puree the watermelon with the sugar syrup and lemon juice until smooth. Pour the mixture into a 9-by-13-inch baking pan and freeze for 30 minutes. Using a fork, stir the granita; continue stirring every 30 minutes, until frozen and fluffy, about 3 hours.
                                                                  • Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom pods and bring to a boil. Simmer over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat and let stand for 5 minutes. Strain the syrup and refrigerate.
                                                                  • Fluff the granita with a fork. Scoop into bowls, drizzle with the cardamom syrup and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 lb beef stew meat
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/8 tsp cumin, ground
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 14 1/4 oz low-sodium beef broth
                                                                  • Yes No 4 cup cubed baking potato
                                                                  • Yes No 3 tbsp raisin
                                                                  • Yes No 3 tbsp coarsely chopped pimiento stuffed green olives
                                                                  • Yes No 2 tbsp caper
                                                                  • Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add beef, and cook 2 minutes or until browned. Add onion, bell pepper, salt, black pepper, and garlic; sauté 3 minutes. Add water and the next 5 ingredients (water through beef broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes.
                                                                  • Stir in potato and remaining ingredients. Cook, covered, over medium heat 20 minutes or until potato is tender, stirring occasionally.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 5servings (serving size: about 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 3 tbsp asian fish sauce
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No 1 qt homemade stock
                                                                  • Yes No three 3 inch stalk by 1/4 inch strips lemon zest
                                                                  • Yes No 1 1 inch ginger
                                                                  • Yes No 1/2 cup long grain rice
                                                                  • Yes No 1 3/4 cup unsweetened coconut milk
                                                                  • Yes No 2 jalapeño peppers, seeds
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • In a medium glass dish or stainless-steel pan, combine the chicken strips with the fish sauce and lime juice. Set aside.
                                                                  • In a large saucepan, bring the broth, lemongrass, and ginger to a simmer. Add the rice; simmer until the rice is almost done, about 15 minutes.
                                                                  • Add the coconut milk and bring back to a simmer. Stir in the chicken and marinade and cook until the chicken is just done, about 2 minutes. Stir in the chiles and cilantro.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook

                                                                  ; 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.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 lb sweet italian sausage
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 1 lb pasta
                                                                  • Yes No 1/2 cup fresh bread crumbs
                                                                  • Yes No 1/2 lb fresh mozzarella cheese
                                                                  • Heat the olive oil in a large (14-inch if you have it) skillet over medium heat. Add the shallot, season with salt and pepper, and sauté until soft, 5 to 8 minutes. Add the garlic and cook for 1 minutes. Add the sausage, breaking it up as it cooks.
                                                                  • (At this point, bring a large pot of salted water to boil for the pasta.)
                                                                  • When the sausage is almost cooked through, add the cauliflower. Season with salt and pepper. Cook, stirring occasionally, until the cauliflower begins to brown slightly. If the pan is very dry, depending on how much fat is in your sausage, you can add another splash of oil.
                                                                  • Turn the heat up to medium-high and pour in the tomatoes. Scrape any brown bits off of the bottom of the pan, bring the mixture to a simmer, then cover, lower the heat, and simmer until the cauliflower is cooked through, about 10 minutes.
                                                                  • While the cauliflower mixture is cooking, boil the pasta. Also, spread the fresh breadcrumbs onto a cookie sheet and run under the broiler or brown in a skillet until toasted.
                                                                  • When the pasta is al dente, take a slotted spoon and transfer it to the pan with the cauliflower. Toss everything together, then add the cubes of mozzarella.
                                                                  • Top each serving with bread crumbs, reserving extra for leftovers.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 2 cup 2% milk
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup instant dry polenta
                                                                  • Yes No 1/4 cup less fat cream cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Bring milk and water to a simmer in a saucepan. Whisk in polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cream cheese and salt.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1/2 cup diced english cucumber
                                                                  • Yes No 1/4 cup minced chives
                                                                  • Yes No 1/2 lb crab
                                                                  • Yes No creamy wasabi dressing
                                                                  • Yes No 1/2 cup salmon caviar
                                                                  • Yes No 8 very thin slice english cucumber
                                                                  • Yes No fresh chive spears
                                                                  • In a bowl, mix celery, chopped cucumber, and minced chives.
                                                                  • Spoon 2 tablespoons crab into each of 4 tall, stemmed glasses (about 8 oz. each); divide half the celery mixture, half the creamy wasabi dressing, and half the caviar among glasses. Repeat, ending with caviar.
                                                                  • Garnish parfaits with cucumber slices and chive spears.
                                                                  • How to cook crab
                                                                  • Keep live crabs loosely covered in the refrigerator up to 12 hours. Grasp crabs carefully from the rear end, between the legs, and put in a pan to make sure they fit, with 3 to 4 inches of clearance below pan rim. Remove crabs and fill pan with enough water to cover crabs by 2 to 3 inches. Cover pan and bring water to a boil over high heat.
                                                                  • One at a time, grasp crabs as described above and plunge them headfirst into the boiling water; if you have too much water, ladle out excess and discard. Cover pan and start timing. When water resumes boiling, reduce heat to a simmer. Cook 1 1/2- to 2 1/2-pound crabs 15 minutes, 3-pound crabs about 20 minutes.
                                                                  • Drain crabs; to be able to handle quickly, rinse briefly with cool water.
                                                                  • How to clean, crack, and shell crab
                                                                  • Pull off and discard triangular flap from belly side.
                                                                  • Turn crab belly side down; pulling from the rear end, lift off back shell. Drain and discard liquid from shell. If desired, scoop soft, golden crab butter and white crab fat from shell into a small bowl to eat by the spoonful with crab or to stir into a dipping sauce. If using back shell for garnish, break bony section (mouth) from front end of shell and discard. Rinse shell well and drain.
                                                                  • On the body section, pull off and discard reddish membrane that covers the center (if it hasn't come off with the back) and any loose pieces. Scoop out any remaining golden butter and add to bowl. Pull off and discard long, spongy gills from sides of body. Rinse body well with cool water.
                                                                  • Twist legs and claws from body. Using a nutcracker or wood mallet, crack the shell of each leg and claw section. With a knife, cut the body into quarters.
                                                                  • Break apart legs and claws; using your fingers, a small fork, a pick, or a crab leg tip, remove meat. Pull body sections apart and dig out pockets of meat. Discard shells. One cooked, cleaned 1 3/4- to 2-pound crab (with back shell) yields 7 1/2 to 8 ounces (1 1/3 to 1 1/2 cups) of meat; heavier crabs do not always have more meat.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1 lb refrigerated pizza dough
                                                                  • Yes No flour
                                                                  • Yes No 1 16 oz refried beans
                                                                  • Yes No 1 1 pint fresh salsa
                                                                  • Yes No 1 8 oz cheddar
                                                                  • Yes No sour cream
                                                                  • Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface. On half of each round, spread some of the beans, then top with 1 1/2 tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet. Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve