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                                                                  Tamil Chicken Wings
                                                                   1 h 35 m

                                                                  Elagupillai Mageswari seasons chicken wings with a fragrant Sri Lankan paste and serves them with a refreshing cucumber salad. Prep and Cook Time: about 35 minutes, plus at least 1 hour to marinate.

                                                                  Ingredients
                                                                  • Yes No 3 strip lemon peel
                                                                  • Yes No 3/4 cup cilantro
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 1 3/4 lb chicken wings
                                                                  • Yes No cucumber salad
                                                                  • Remove stem end and tough outer leaves from lemon grass. Cut inner stalk into chunks; put in a food processor with cilantro, garlic, salt, turmeric, and pepper. Whirl until finely minced. Pat mixture over chicken wings. Cover and chill at least 1 hour or up to 1 day.
                                                                  • Lay chicken wings on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook chicken, turning occasionally, until no longer pink at the bone (cut to test), about 15 minutes total. Transfer to a platter. Serve with Cucumber Salad.
                                                                  Cuisine:YesNosri lankan
                                                                  Yields: 4servings
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  You can serve the topping on the side for diners to sprinkle on. Prep and Cook Time: about 2 hours. Notes: You can make the compote a day ahead through step 4 and chill it, covered. The topping can be chilled, unbaked, in an airtight container for up to 1 week. To bake the crisps, you can use 12 oval ramekins (crème brûlée dishes, about 4 in. by 6 in.). Bake the crisps in the morning, then reheat in a 350° oven for 10 minutes just before serving.

                                                                  Ingredients
                                                                  • Yes No 1 large orange zest
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 9 firm ripe bosc pears
                                                                  • Yes No 1 1/2 cup frozen cranberry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 1 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No 2/3 cup packed golden brown sugar
                                                                  • Yes No 1 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 cup regular oats
                                                                  • Yes No 10 tbsp butter
                                                                  • Yes No ginger crème anglaise
                                                                  • Preheat oven to 400° and space 2 baking racks evenly apart. Put orange and lemon juices in a large bowl. Peel, halve, and core pears, then slice thinly lengthwise and cut slices in half. Add pears to juice and toss gently. Stir in cranberries.
                                                                  • In a separate small bowl, mix together zest from juiced orange, sugars, cinnamon, nutmeg, and cornstarch. Sprinkle over pears and cranberries and gently but thoroughly toss together. Divide among 12 small oval baking dishes (see Notes).
                                                                  • Make topping: In a medium bowl, mix zest, flour, brown sugar, cinnamon, salt, and oats. Add butter and stir with a fork until mixture forms small clumps (break up any large clumps with your fingers).
                                                                  • Top fruit with crumbs, dividing evenly. Arrange ramekins diagonally on 2 large baking sheets. Bake 40 to 50 minutes, or until the fruit is bubbling and topping is quite browned. Serve warm, with Ginger Crème Anglaise.
                                                                  • Note: Nutritional analysis is per ramekin.
                                                                  Yields: 12crisps
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 25 min., Fry: 8 min. per batch. A coating of matzo meal, which is made from unleavened flour and water, gives this classic dish extra crunch. Look for matzo in the kosher section.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup matzo meal
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/8 tsp sugar, granulated
                                                                  • Yes No 4 2 lb large green tomato
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil
                                                                  • Yes No kosher salt
                                                                  • Combine first 4 ingredients in a shallow dish.
                                                                  • Dip tomatoes into eggs, allowing excess to drip off. Dredge in matzo mixture, pressing it into the surfaces. Place on a wax paper-lined baking sheet.
                                                                  • Pour oil to a depth of 1/2 inch into a large, deep cast-iron or heavy skillet; heat over medium heat to 360°. Fry tomatoes, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Sprinkle with additional salt, if desired. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A gingersnap streusel topping adds crunch to traditional pumpkin pie. Refrigerated pie dough speeds preparation.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No 10 gingersnap cookie
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 15 oz unsweetened pumpkin
                                                                  • Yes No 1 12 oz evaporated fat free milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 large egg white
                                                                  • Preheat oven to 350°.
                                                                  • Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.
                                                                  • Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.
                                                                  • Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  Prep: 15 min., Cook: 20 min., Bake: 42 min., Stand: 10 min. Pomegranate juice is reduced when the consistency changes from liquid to a syrup-like thickness.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Yes No 1 16 oz pomegranate juice
                                                                  • Yes No 3/4 cup apple cider
                                                                  • Yes No 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 small granny smith apple
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No piecrust strips
                                                                  • Place pecans in a single layer on a baking sheet. Bake at 350° for 10 to 12 minutes or until nuts are toasted.
                                                                  • Cook pomegranate juice in a large saucepan over medium-high heat, stirring often, 18 to 20 minutes or until reduced to 1/3 cup. Remove from heat, and carefully stir in apple cider. Pour cider mixture into a lightly greased 8-inch square baking dish.
                                                                  • Stir together brown sugar, next 3 ingredients, and toasted pecans.
                                                                  • Cut 1/2 inch from top of each apple. Place about 3 Tbsp. of pecan mixture into each apple cavity, pressing down and mounding on top. Arrange apples in baking dish with cider mixture. Top apples evenly with butter.
                                                                  • Bake apples at 400° for 30 minutes or until apples are tender and sauce is slightly thickened. Let stand 10 minutes. Place apples in serving bowls; spoon sauce from baking dish over apples, and serve with Sugared Piecrust Strips.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb medium organic sweet potato
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 clove organic garlic
                                                                  • Preheat oven to 400ºF. Place potatoes on a large baking sheet and toss with 3 Tbsp. olive oil and salt. Roast until browned, 30 to 40 minutes, turning over once halfway through baking time.
                                                                  • Combine garlic and remaining Tbsp. oil in a small bowl. Brush sweet potatoes with garlic and oil and roast until garlic is cooked, 2 to 3 minutes.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 6 oz cream cheese
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 2 large egg
                                                                  • Preheat the oven to 350°. In a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 4 minutes. Transfer to a plate and let cool.
                                                                  • In a food processor, combine 1/4 cup of the toasted pine nuts with the flour, 2 tablespoons of the sugar and the salt; process until finely ground. Add the butter and pulse until a crumbly dough forms. Press the dough over the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 30 minutes.
                                                                  • Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven for about 25 minutes, or until just set. Carefully remove the foil and pie weights and bake the shell for about 10 minutes longer, or until golden. Let cool completely.
                                                                  • In a small saucepan, combine the remaining sugar with the water and bring to a boil, stirring. Let the sugar syrup cool slightly.
                                                                  • In a clean food processor, pulse the cream cheese with the ricotta until smooth. Add the egg yolks and whole eggs, 1 at a time, and process until smooth. With the machine on, add the sugar syrup in a thin, steady stream and process until smooth.
                                                                  • Pour the custard into the tart shell and bake for about 20 minutes, or until almost set. Scatter the remaining 1/4 cup of toasted pine nuts on top and bake for about 10 minutes longer, or until the custard is set. Let the tart cool completely before serving.
                                                                  Yields: 111-inch tart
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    foil

                                                                  Chicken in coconut sauce is an easy and delicious Colombian dish. Onions and red peppers help to season the creamy sauce made with coconut milk. The coconut flavor is subtle - not overpowering or overly sweet. Chicken in coconut sauce is fairly quick to prepare, making it a good weeknight choice. It's out of this world when served with Colombian coconut rice.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 1 tsp garlic salt
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 1 tbsp vinegar
                                                                  • Yes No 3/4 cup diced white onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 sazon goya seasoning
                                                                  • Yes No 1 13.5 oz coconut milk
                                                                  • Yes No 1 tbsp flour
                                                                  • Slice the chicken breasts in half horizontally, to make thinner pieces. Toss the chicken breasts with the oil and vinegar. Place them in a bowl and sprinkle them with the onion salt, cumin, and ground black pepper. Let them marinate for about an hour if possible, or overnight. Heat a large heavy skillet over medium high heat. Working in batches, sauté the chicken breasts for several minutes on each side, or until golden brown. Remove chicken to a plate and set aside. Add chopped onion, red pepper and garlic to the skillet. Stir in Sazon Goya seasoning, and sauté vegetables until soft and fragrant. Whisk flour into coconut milk, then add coconut milk to the skillet. Add the chicken breasts. Cover and simmer for 10-15 minutes, or until chicken is cooked through and tender (do not overcook). Serve warm over rice.
                                                                  • Serves 4-6.
                                                                  Cuisine:YesNoworld
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    goya
                                                                    Brands:
                                                                  • Yes No
                                                                    Goya

                                                                  (and a snowy day) to share it...

                                                                  Ingredients
                                                                  • Yes No it used to have kidney beans, but we have a family member who doesn't like them, and since we're married to said family member, we switched to black beans, now we
                                                                  • Yes No black beans and corn are such nice playmates, and frozen corn is so good, we made that a staple
                                                                  • Yes No we went from white meat turkey to the darker, 93% lean kind, it not only adds more flavor but also crumbles much, much better
                                                                  • Yes No this is the first time we've ever actually written down the spice measurements, even though we get a consistent taste every time, our mix is equal sweet and spicy but you adjust yours and make it your own
                                                                  • Yes No spinach towards the end of cooking, healthy
                                                                  • Yes No olive oil
                                                                  • Yes No 1.3 lb 93% lean ground turkey
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 1/2 tbsp cumin seed
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1 1/4 cup chicken broth
                                                                  • Yes No 1 small bunch lacinato kale
                                                                  • Heat a splash of olive oil in a large stock pot or Dutch oven over medium high heat. Add the turkey, season with salt and pepper, and cook, breaking apart into crumbles with a wooden spoon, until cooked through, about 6 to 8 minutes. Remove meat with a slotted spoon and set aside.
                                                                  • If you want to pour off some of the remaining fat, you can (we don't). But leave enough to coat the bottom of the pot. Reduce the heat slightly and add the onions and garlic, season with salt and pepper, and cook for about 5 minutes, until softened. (If you use a green pepper, add it here with the onion.) While the onions and garlic are cooking, combine the brown sugar, chili powder, cumin, oregano, salt, and pepper in a small bowl, mixing with a fork.
                                                                  • Add the spice mixture and tomato paste to the onions and garlic. Cook for about a minute, stirring to combine the paste with the spices. Add the tomatoes and stir, picking up any brown bits from the bottom of the pot.
                                                                  • Raise the heat to medium and add the meat, beans, corn, and chicken broth to the pot. Bring the mixture to a simmer, then lower the heat, cover, and cook for 20 minutes. Add the kale and continue cooking, covered, for about 15 more minutes.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This dish was on the menu in a little restaurant called La Gondola in one of the roughest parts of Palermo. I thought the combination of flavors was great, and very accessible to us back home in Britain. You can buy very high-quality frozen shrimp in supermarkets these days, so it?s a win-win situation, but if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavor. A real crowd-pleaser. Finish off with good-quality olive oil and wild arugula full of flavor and you?ll be laughing. PS If using frozen shrimp, make sure they?re thawed out.

                                                                  Ingredients
                                                                  • Yes No 1 lb 1 lb• dried spaghetti
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 1–2 dried red chilies
                                                                  • Yes No 1lb raw shrimp
                                                                  • Yes No small 1 wineglass of white wine
                                                                  • Yes No 6 tbsp sun dried tomatoes
                                                                  • Yes No zest and 1 lemon
                                                                  • Yes No 2 handfuls of arugula
                                                                  • This dish was on the menu in a little restaurant called La Gondola in one of the roughest parts of Palermo. I thought the combination of flavors was great, and very accessible to us back home in Britain. You can buy very high-quality frozen shrimp in supermarkets these days, so it’s a win-win situation, but if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavor. A real crowd-pleaser. Finish off with good-quality olive oil and wild arugula full of flavor and you’ll be laughing. PS If using frozen shrimp, make sure they’re thawed out.Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Meanwhile, heat 3 good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chili. As the garlic begins to color, add the shrimp and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped arugula, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the arugula leaves.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  When it comes to healing foods, mushrooms receive high marks. Oyster and shiitake may lower cholesterol, stimulate the immune system, and prevent cancer, while cremini offer selenium and a host of B vitamins. 187 calories; 9 g protein; 8 g fat; 23 g carb; 4 g fiber

                                                                  Ingredients
                                                                  • Yes No 1 oz dried porcini mushroom
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 leek
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 lb assorted mushrooms
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • Yes No 1/2 cup marsala wine
                                                                  • Yes No 4 cup vegetable broth
                                                                  • Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.
                                                                  • In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender.
                                                                  • Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.
                                                                  Yields: 7cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Crisp peas, sweet shallots, a dash of wine, and crumbly bacon jazz up romaine lettuce and provide a nice alternative to a side salad. Experiment with other kinds of lettuce, but keep in mind that the cooking time will be shorter for more delicate lettuces.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 3 shallot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 head romaine lettuce
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 2 cup frozen peas
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Heat oil in medium frying pan over medium heat until it starts to shimmer. Add bacon and cook until crispy, about 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate to drain; set aside.
                                                                  • Add shallots and garlic to the pan and cook until shallots become translucent but do not color, about 2 to 3 minutes. Add romaine, cut side down, and brown, turning occasionally until wilted, about 6 minutes. Remove lettuce from the pan.
                                                                  • Add wine to the pan, using a wooden spoon to dislodge any browned bits from the bottom. Simmer until reduced by half, about 2 minutes. Add broth, bring to a boil, then reduce to a simmer. Return lettuce to the pan and simmer, covered, until lettuce can be easily pierced with a knife, about 8 minutes. Uncover, add peas, increase heat to high, and boil until the cooking liquid has reduced to a glaze. Add butter and swirl until melted. Taste and season with salt and pepper as needed. Serve topped with reserved bacon.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 cup cubed butternut squash
                                                                  • Yes No 1 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/2 cup non-fat milk
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp fat free greek yogurt
                                                                  • Yes No 1 1/4 5 oz cup shredded gruyère cheese
                                                                  • Yes No 1 4 oz cup grated pecorino romano cheese
                                                                  • Yes No 1/4 1 oz cup finely grated parmigiano-reggiano cheese
                                                                  • Yes No 1 lb uncooked cavatappi
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 cup panko bread crumb
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Preheat oven to 375°.
                                                                  • Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
                                                                  • Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the 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. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
                                                                  • Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
                                                                  • Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
                                                                  • Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8(serving size: 1 1/3 cups)
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  These doughnuts, from Esther Sabach, Rachel Klein's boyfriend's mother, are a nod to Sephardic Jewish tradition.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup sliced almond
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp cardamom, ground
                                                                  • Yes No 1 tsp rose water
                                                                  • Yes No vegetable oil
                                                                  • In a large bowl, combine the 1 3/4 cups of warm water with the yeast and let stand for 5 minutes. Using a wooden spoon, stir in the flour, 2 tablespoons of the sugar and the salt. Turn the dough out onto a lightly floured work surface. Knead lightly until the dough is silky. Oil a medium bowl and add the dough. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours. Punch down the dough, then let it rise again for another 30 minutes.
                                                                  • Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and bake for 10 minutes. In a medium saucepan, combine the remaining 2 cups of sugar and 1 cup of water with the lemon juice and cardamom and simmer over moderate heat until reduced by half; strain. Let cool slightly, then stir in the rose water.
                                                                  • In a large saucepan, heat the vegetable oil to 325°. Meanwhile, divide the dough into quarters. Cut each quarter into 10 pieces. Using wet hands, shape into balls and poke a hole in the center of each. Carefully add the doughnuts to the hot oil in batches and fry until browned, about 1 minute per side. Drain on paper towels.
                                                                  • Dip 1 side of each doughnut in the syrup and sprinkle with the almonds; serve.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 40doughnuts
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These simple almond and spiced cookies can be made in less than an hour. Use cookie cutters to make fun shapes for a party or cookie swap.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup ground almonds
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp cloves, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until smooth. Beat in milk. In another bowl, mix flour, almonds, cinnamon, cloves, nutmeg, and baking powder; stir or beat into butter mixture until well blended (if mixture is crumbly, squeeze into a smooth, compact ball).
                                                                  • Divide dough in half. Flatten each portion into a 1-inch-thick disk. On a lightly floured board, with a floured rolling pin, roll dough, a portion at a time, to 1/8 inch thick. With a floured 2- to 3-inch cutter, cut dough into rounds (if dough becomes too soft to handle, freeze briefly until firm).
                                                                  • With a wide spatula or your fingers, transfer cookies to buttered or cooking parchment-lined 12- by 15-inch baking sheets, spacing them about 1 inch apart. Gather scraps, pat into a ball, and repeat rolling and cutting.
                                                                  • Bake cookies in a 300° oven until slightly darker brown, about 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
                                                                  • With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release, let stand on sheets to firm up, about 5 minutes, then transfer to racks to cool completely.
                                                                  • Nutritional analysis is per cookie.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 752 3/4-inch cookies
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat

                                                                  This is a sparkling beginning to an alfresco meal. A few ripe tomatoes and bell peppers, be they yellow, orange, or red, are the keys to this marvelous Mediterranean soup.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped cucumber
                                                                  • Yes No 1 cup chopped vidalia onion
                                                                  • Yes No 1 cup coarsely chopped yellow bell pepper
                                                                  • Yes No 6 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 lb yellow tomato
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 1 oz slice french bread
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1 cup quartered grape
                                                                  • Yes No 1/2 cup diced cucumber
                                                                  • To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.
                                                                  • Preheat oven to 375°.
                                                                  • To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375° 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 cup coarsely chopped spinach
                                                                  • Yes No 1/3 cup chopped tomato
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/3 cup shredded swiss cheese
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Blend and Pour. Process eggs and 2 Tbsp. water in a blender until blended. Melt butter in an 8-inch nonstick skillet over medium heat; add spinach and tomatoes, and saut´´ 1 minute or until spinach is wilted. Add salt and egg mixture to skillet.
                                                                  • Lift and Tilt. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked egg mixture flows underneath, cooking until almost set (about 1 minute). Cover skillet, and cook 1 minute.
                                                                  • Fold and Serve. Sprinkle omelet with cheese and pepper. Fold omelet in half, allowing cheese to melt. Slide cooked omelet onto a serving plate, and season with salt to taste. Serve with buttered toast and fresh fruit.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1serving
                                                                  • Prep Time: 14 minutes
                                                                  • Total Time: 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup sliced almond
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 3 large egg white
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 lemon
                                                                  • Yes No 6 tbsp heavy whipping cream
                                                                  • Yes No 2/3 cup chopped bittersweet chocolate
                                                                  • Yes No 1 tsp instant espresso powder
                                                                  • Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in confectioners' sugar. Put egg whites and salt into bowl of mixer fitted with whisk attachment; beat on medium until soft peaks form. Add remaining granulated sugar; beat until stiff peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in 2 batches. Stir in zest.
                                                                  • Preheat oven to 300 degrees. Put batter in a pastry bag fitted with a 1 1/2- inch round tip (Ateco tip #803 or #804); pipe 2-inch rounds onto a nonstick baking sheet. Bake until golden and set, about 15 minutes. Let cool on a wire rack.
                                                                  • Bring cream to a boil in a pan. Pour over chocolate and espresso in a heatproof bowl; whisk. Transfer to freezer and stir occasionally until thickened, about 6 minutes.
                                                                  • Spread 2 teaspoons filling onto bottom of half of the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar.
                                                                  Yields: 16
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust

                                                                  This recipe for Hungarian varga strudel cake or vargabeles is unusual in that a strudel dough base is topped with a mixture of sauteed noodles, cottage cheese, eggs, sugar, raisins and sour cream. It's from George Lang's Cuisine of Hungary (Wings Books, 1994). Lang says some cooks place the noodle filling between multiple layers of strudel dough like a lasagna, while others roll the strudel dough around the noodle filling as for any other strudel. Makes 8 servings of Hungarian Varga Strudel Cake or Vargabeles

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 8 oz butter
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 3/4 lb cream style cottage cheese
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1/2 pulverized vanilla bean
                                                                  • Yes No vanilla and sugar
                                                                  • To make the strudel dough: In a medium bowl, combine 3/4 cup flour, 1/4 teaspoon melted butter, pinch salt and 1/4 cup water until you have a smooth dough. You may have to add more water, depending on the flour. Let rest 30 minutes. To make the noodles: In a medium bowl, combine 1 1/4 cups flour, 1 egg, pinch salt and 1 cup water. Knead dough well and roll out thinly. Cut into 1/4-inch strips. Boil noodles till tender, then rinse with cold water. Stretch the strudel dough to a very thin sheet, and tear off the thick edges. Let the sheet rest for 15 minutes. Saute the drained noodles in 2 tablespoons butter for a few seconds and remove from heat. Push cottage cheese through a sieve and mix in 5 egg yolks, sugar, sour cream, raisins, and vanilla bean. Add sauteed noodles. Brush the rested strudel dough with melted butter, then begin folding the dough, brushing with butter after every fold, until the dough is the size of the bottom of a 13x9-inch pan. Heavily butter the pan and place the strudel dough in it. If there is any butter left from folding the strudel, add it to the cheese mixture. Beat the egg whites until stiff and fold them into the cheese mixture. Pour this filling over the strudel dough in the pan. Bake 45 minutes. About 10 minutes after the strudel is out of the oven, sprinkle with vanilla sugar.
                                                                  Cuisine:YesNohungarian
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  These mashed sweet potatoes are topped with Gruyère then baked so that the cheese forms a nutty-flavored crust.

                                                                  Ingredients
                                                                  • Yes No 3 large lb sweet potato
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup shredded gruyère cheese
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 large egg
                                                                  • Preheat the oven to 350°. Bake the sweet potatoes for 1 1/2 hours, or until tender. Raise the oven temperature to 425°.
                                                                  • Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using a handheld electric mixer, beat the sweet potatoes with the butter until smooth. Beat in the cream, Gruyère, brown sugar and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
                                                                  • Transfer the sweet potato puree to a buttered 8-by-11-inch baking dish and bake for 15 minutes. Reduce the oven temperature to 400° and bake for 30 minutes longer, or until the sweet potatoes are lightly puffed and browned. Let the sweet potato soufflé rest for 10 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  ? Many of you swooned over our recipe for Big Pancake (Dutch baby). Now, if you cross one of those with a tarte Tatin, you get another splendid dish: apple pancake. This recipe comes from my friend Jennie, whose Swedish-American family speaks of this longstanding breakfast tradition in hushed and respectful tones. It is the apple pancake.

                                                                  Ingredients
                                                                  • Yes No 3 medium apple
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 5 egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  Cuisine:YesNodutch

                                                                  Ice cream in January? Are we crazy? Yes, we know that it's in the low teens outside and although the sun is shining here, it's still very, very cold outside. So ice cream may seem utterly unseasonal of us - it's just that this ice cream is one of our favorites and it's made from still seasonal cranberries. We love the tart pop of scarlet cranberries in this rich custard ice cream, side-by-side with shiny chunks of dark chocolate that melt on the tongue. This combination was inspired by one of our favorite ice cream parlors...

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup cream
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 5 egg yolk
                                                                  • Yes No 1 tbsp rum
                                                                  • Yes No 6 oz premium dark chocolate, like scharffen berger
                                                                  Ingredients
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1 lb frozen pizza dough
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3 tbsp cream cheese
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Grease a 9-inch round cake pan. Mix brown sugar and cinnamon in a bowl; stir in nuts. Roll out dough on a lightly floured surface to a 15-by-7-inch rectangle. Spread butter on top; sprinkle with sugar mixture.
                                                                  • Starting at long edge, roll up dough, jelly-roll fashion. Moisten edges with water; pinch to seal. Cut crosswise into 16 slices. Place rolls in pan, with space between them. Cover with a clean kitchen towel; let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 400ºF. Bake until tops of rolls are golden brown, 15 to 20 minutes. Let stand 10 minutes.
                                                                  • Make frosting: Using an electric mixer on medium speed, beat confectioners' sugar, butter, cream cheese and vanilla until light, about 2 minutes. Frost rolls. Serve warm.
                                                                  Yields: 16rolls (serving size: 1 roll)
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/4 cup tomato ketchup
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes.
                                                                  • Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
                                                                  • Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute

                                                                  When pastry chef Deborah Racicot makes her fluffy cinnamon rolls at New York City's Gotham Bar and Grill, her customers go insane for them. And so do her colleagues: Racicot gathers up every bit of leftover dough, smears it with cinnamon butter and bakes it. She says there's not one staffer who doesn't dive right in.

                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 4 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tbsp half and half
                                                                  • In a small microwave-safe bowl, microwave the whole milk at high power in 30-second bursts until it's warm but not hot. Stir in the yeast and a pinch of granulated sugar and let the milk stand until foamy, about 5 minutes.
                                                                  • In the bowl of a standing electric mixer fitted with the paddle, beat 1 stick of the butter with the 1/2 cup of granulated sugar and the teaspoon of salt at medium speed until light and fluffy. Beat in the eggs, 1 at a time, until blended. Add 2 cups of the flour and beat at low speed until incorporated. Beat in the warm milk mixture, scraping in any yeast that has settled in the bottom of the bowl.
                                                                  • Switch to a dough hook. Gradually add the remaining 2 1/4 cups of flour and beat at medium speed until a soft, sticky dough forms, about 5 minutes. Scrape the dough into a large, lightly oiled bowl and cover with plastic wrap. Let the dough stand in a warm place until it is doubled in bulk, about 1 hour.
                                                                  • Cut four 15-inch-long sheets of wax paper. Turn the dough out onto a well-floured work surface and divide it into quarters. Working with 1 piece at a time, roll the dough to a 14-by-7-inch rectangle, about 1/4 inch thick. Roll the dough around the rolling pin and unroll it onto a sheet of wax paper. Repeat with the remaining 3 pieces of dough. Transfer 2 sheets of dough to each of 2 baking sheets and freeze for about 15 minutes, until well chilled but still pliable.
                                                                  • Meanwhile, in a medium bowl, blend the remaining stick of butter with the brown sugar, 1 tablespoon of the cinnamon and a pinch of salt.
                                                                  • Evenly spread 1 sheet of dough with one-fourth of the cinnamon butter. Trim the edges to form a neat 12-by-6-inch rectangle. Working from a long side, tightly roll up the dough. Return the dough to the freezer and chill until very cold, about 20 minutes. Repeat with the remaining sheets of dough and cinnamon butter.
                                                                  • Butter a 10-inch springform pan. Cut the rolls 1 inch thick (you should have about 48). Arrange the cinnamon rolls, cut side up, in concentric circles in the pan, starting from the edge and working into the center. Cover the rolls with plastic wrap and let them rise in a warm place for about 1 hour, until puffy.
                                                                  • Preheat the oven to 350°. In a small bowl, mix the confectioners' sugar with the half-and-half and the remaining 1/8 teaspoon of cinnamon.
                                                                  • Remove the plastic from the rolls and bake them for about 40 minutes, until golden and risen and an instant-read thermometer inserted in the center registers 180°. Let stand for 5 minutes, then run a knife around the inside of the pan to loosen the ring from the rolls. Remove the ring. Slide the rolls onto a plate, drizzle with the glaze and serve.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 9
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Make-ahead tip: Prepare the eggs up to 24 hours in advance, then store covered in the refrigerator or cooler until ready to serve.

                                                                  Ingredients
                                                                  • Yes No 12 large egg
                                                                  • Yes No 1/3 cup non-fat yogurt
                                                                  • Yes No 3 tbsp low-fat mayonnaise
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp paprika
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Place the eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Slice eggs in half lengthwise, and remove yolks. Discard 3 yolks.
                                                                  • Combine yogurt and next 4 ingredients (yogurt through salt) in a medium bowl. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika and black pepper. Garnish with green onions, if desired.
                                                                  Yields: 24servings (serving size: 1 egg half)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle

                                                                  Prep: 10 min., Stand: 20 min., Grill: 14 min. At medium-rare, the meat will feel soft and slightly springy when pressed with tongs or your finger. Medium lamb will be slightly firm and springy. Lamb chops cooked beyond medium doneness may be tough and dry. Remember, the meat will continue to cook during the five-minute standing time.

                                                                  Ingredients
                                                                  • Yes No 8 1 1/2 to 2 inch thick, 2 1/2 lb lamb loin chops
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 navel orange
                                                                  • Yes No lemon tarragon aïoli
                                                                  • Yes No orange gremolata
                                                                  • Trim fat from edges of lamb chops to 1/8-inch thickness. Brush both sides of lamb evenly with olive oil. Sprinkle evenly with salt and pepper. Let stand 15 minutes.
                                                                  • Grill lamb chops, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side (medium-rare) or to desired degree of doneness. Transfer lamb chops to a serving platter; cover loosely with aluminum foil, and let stand 5 minutes.
                                                                  • Cut orange into 8 wedges. Grill orange wedges, covered with grill lid, over medium-high heat (350° to 400°) 1 to 2 minutes on each side or until grill marks appear. Serve lamb chops with grilled orange wedges, Lemon-Tarragon Aïoli, and Orange Gremolata.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This tasty salad recipe is from the January 2009 issue of Everyday Food.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 head escarole
                                                                  • Yes No 1 apple
                                                                  • Yes No 1/2 cup pecan
                                                                  • In a large bowl, whisk together oil, vinegar, and Dijon; season with salt and pepper. Add escarole, apple, and pecans. Toss and serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 lb tomato
                                                                  • Yes No 3/4 tsp oregano leaves, dried
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 lb sirloin steak
                                                                  • In a large saucepan, heat 2 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, oregano sprigs or dried oregano, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Reduce the heat and simmer, partially covered, until the sauce thickens, about 15 minutes.
                                                                  • In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat. Season the steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook the steak for 5 minutes. Turn and cook until done to your taste, about 5 minutes longer for medium rare. Remove the steak and let rest in a warm spot for 5 minutes. Cut the steak diagonally into thin slices and top with the warm tomato sauce and the chopped fresh oregano, if using.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 cup sliced almond
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3/4 cup bittersweet chocolate chips
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 pint vanilla and chocolate ice cream
                                                                  • Yes No 8 small banana
                                                                  • Yes No cream
                                                                  • Preheat the oven to 325° and line a baking sheet with parchment paper. In a medium skillet, combine 1 tablespoon of the sugar with 1 tablespoon of water and cook just until the sugar is dissolved. Add the almonds and toss to coat. Spread the almonds on the prepared sheet and bake for 10 minutes, until tacky and just beginning to brown. Sprinkle with salt, stir and bake for about 10 minutes longer, stirring once or twice, until golden. Let cool completely.
                                                                  • Meanwhile, in a medium saucepan, combine the remaining 2 tablespoons of sugar with the cocoa powder, brown sugar and a pinch of salt. Add the corn syrup and the cream and whisk until smooth. Bring to a boil over high heat for 30 seconds. Remove from the heat and whisk in the chocolate chips and butter until melted. Stir in the vanilla.
                                                                  • Scoop vanilla and chocolate ice cream into banana boats and lay the halved bananas alongside. Top with hot fudge sauce, whipped cream and candied almonds and serve right away.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 oz thin rice noodles
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 4 oz shiitake mushroom
                                                                  • Yes No 4 32 oz cup boxed low sodium vegetable broth
                                                                  • Yes No 2 cup grated carrot
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 2 cup sliced scallion
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1 1/2 tsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp mint
                                                                  • Bring a large pot of water to a boil; remove pan from heat. Add noodles; let soak just until tender (about 8 minutes). Drain the noodles in a colander; rinse. Toss the noodles and 1 teaspoon sesame oil in a large bowl; set aside.
                                                                  • Add canola oil to pan; sautémushrooms over medium heat, stirring until soft and golden (about 2-3 minutes). Add broth, carrots, and ginger; simmer 5 minutes. Add shrimp; simmer until shrimp is cooked through (about 2 minutes). Stir in scallions, lime juice, soy sauce, and half of herbs.
                                                                  • Divide noodles among 4 serving bowls; ladle soup over noodles. Sprinkle soup with remaining herbs; drizzle each with the remaining sesame oil.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 17 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz silver tequila
                                                                  • Yes No 1 oz pear liqueur
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 1 pear
                                                                  • Yes No 2 lime wheels
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the prickly pear and lime wheels; shake well. Strain into an ice-filled highball glass; garnish with the prickly pear and lime wheels.
                                                                  Yields: 1drink

                                                                  For an equally flavorful, lower-fat version, try the Herb-and-Veggie Turkey Loaf. Shorten prep time by using jarred minced garlic and preshredded carrots, which you can also use in Salad With Red Grapefruit-Lemon Vinaigrette. Pair meatloaf with your favorite refrigerated or frozen mashed potatoes prepared with reduced-fat milk.

                                                                  Ingredients
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 cup shredded carrot
                                                                  • Yes No 1 cup roasted garlic and herb pasta sauce
                                                                  • Yes No 1 1/2 lb extra lean ground beef
                                                                  • Yes No 8 oz 50% less fat fresh pork sausage
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 1/2 cup uncooked regular oats
                                                                  • Yes No 2 tsp italian seasoning
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No additional roasted garlic and herb pasta sauce
                                                                  • Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly.
                                                                  • Combine onion mixture, 1/2 cup pasta sauce, beef, and next 7 ingredients in a large bowl until blended. Shape mixture into a 10- x 5-inch loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray.
                                                                  • Bake at 350° for 45 minutes. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes or until a thermometer inserted into thickest portion registers 155°. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with additional pasta sauce, if desired.
                                                                  • Note: For testing purposes only, we used Prego Roasted Garlic-and-Herb Pasta Sauce.
                                                                  • Herb-and-Veggie Turkey Loaf: Substitute 2 pounds lean ground turkey for beef and pork. Proceed with recipe as directed.
                                                                  • Calories 203 (25% from fat); Fat 5.6g (sat 1.5g, mono 1g, poly 0.6g); Protein 26g; Carb 12g; Fiber 3.3g; Chol 82mg; Iron 2.4mg; Sodium 884mg; Calc 83mg.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 7 minutes
                                                                  • Total Time: 1 hour 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    prego
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Prego

                                                                  Leeks are the national emblem of Wales and a great dish of leeks to celebrate St David's Day is a Chicken, Leek, Prune and Caerphilly Cheese Pie.This pie recipe brings together the leek and delicious Welsh Caerphilly cheese with the addition of prunes for sweetness. The recipe is a great dish for St David's Day on March 1st, but why save it for one day, it is perfect any time of the year.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 4 chicken thigh
                                                                  • Yes No 7 200g oz leeks, white parts only
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 150 milliliter dry white wine
                                                                  • Yes No 1 pint chicken stock
                                                                  • Yes No 200 milliliter double cream
                                                                  • Yes No 2 tsp english mustard
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 ½ 100g oz prune
                                                                  • Yes No 5 ½ 150g oz caerphilly cheese
                                                                  • Yes No 2 55g oz mixed tarragon and flat leaf parsley
                                                                  • Yes No 1 500g lb ready rolled puff pastry
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 tbsp double cream
                                                                  • Preheat oven to 180ºC / 350ºF
                                                                  • In a medium sized saucepan melt the butter and oil then fry the onions and garlic until they start to colour, about 10 minutes
                                                                  • Then add the chicken and cook for a further 5 minutes until the chicken is sealed
                                                                  • Add the leeks and flour stirring continually until they are well combined
                                                                  • Add the wine and chicken stock slowly until the sauce has thickened
                                                                  • Add the cream and mustard and then season
                                                                  • Take off the heat and stir in the prunes, cheese and herbs
                                                                  • Place the pie filling into a medium sized pie dish
                                                                  • Mix the egg yolk and cream together and then brush around the pie dish. Cover with pastry and cut around the sides with a knife Brush the remaining egg mix over the pie
                                                                  • Poke a couple of small holes in the pastry to let out the steam
                                                                  • Cook in the oven for 25 minutes, remove from the oven and serve
                                                                  Cuisine:YesNowelsh
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tbsp crushed red bell pepper
                                                                  • Yes No one 2 1/2 inch cinnamon stick
                                                                  • Yes No one 3 1/2 inch, 1 1/2 cup baguette
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 thick lb sea beans
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • CANDY THE TOMATOES: Bring a saucepan of water to a boil. Fill a bowl with ice water. Cut a slit in the base of each tomato. Add the tomatoes to the boiling water and blanch them until the skins start to split, about 15 seconds. Drain the tomatoes, then transfer them to the ice water to cool. Drain and peel the tomatoes, then transfer them to a small bowl.
                                                                  • In the same saucepan, combine the water, sugar, salt, red pepper and cinnamon stick; simmer over moderate heat until the sugar dissolves. Strain the syrup over the tomatoes and let stand until cool, 45 minutes. Drain, discarding the syrup.
                                                                  • MEANWHILE, PREPARE THE SALAD: Preheat the oven to 350°. On a baking sheet, toss the bread with 2 teaspoons of the olive oil and season with salt and pepper. Bake until golden, about 8 minutes.
                                                                  • Bring a medium saucepan of water to a boil. Add the sea beans and blanch for 30 seconds. Drain in a colander and cool under running water, then pat dry.
                                                                  • In a bowl, toss the tomatoes, croutons, sea beans, cucumber, scallions, vinegar and the remaining 2 tablespoons of oil. Season with salt and pepper and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve

                                                                  These Thai Fried Ribs are very easy to make and, unlike most deep fried ribs that I've tried, these are wonderfully full of flavor. The special Thai marinade is what does it -- a special concoction of coriander (cilantro) and garlic that is whipped up in just minutes. And there's no messy beaten eggs or other liquids to dip into - just the simple marinade, then roll in flour. So easy, so wonderful! No wonder ribs are such a popular street food in Thailand.

                                                                  Ingredients
                                                                  • Yes No 4 as an appetizer
                                                                  • Yes No 1 lb pork ribs
                                                                  • Yes No 7 clove garlic
                                                                  • Yes No 3/4 cup fresh coriander leaves and stem
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 1 tbsp sherry
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/3 tsp salt
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 1 cup canola oil
                                                                  • Place garlic, coriander, fish sauce, and sherry in a mini chopper or food processor. Blitz to create an aromatic green marinade.
                                                                  • Place prepared pork ribs in a mixing bowl. Pour or scoop the marinade over. Toss well to mix and set in the refrigerator at least 20 minutes, or up to 24 hours.
                                                                  • In another bowl, combine the flour with the salt and white pepper, stirring well to mix.
                                                                  • Gently turn or "roll" the ribs in the flour mixture until well coated. Place on a clean plate (you can pile them on top of one another). Leave as much of the green paste on the ribs as possible -- this will become part of the batter.
                                                                  • Heat the oil in a wok or frying pan over high heat (it should be at least 1 inch deep). To test if oil is hot enough, dip one corner of a floured rib into the oil. If it begins to sizzle and cook, the oil is ready.
                                                                  • Carefully place the first batch of ribs in the oil, being sure not to disturb them for the first minute of frying. Reduce heat to medium, or just hot enough to keep the ribs frying nicely.
                                                                  • Using tongs to turn, fry the ribs at least 5 minutes on each side, or until they turn a deep golden brown. To see if they are cooked, remove one from the oil and slice it open close to the bone - it should be white or very light pink inside.
                                                                  • When ribs are done, set to drain on a paper towel (or clean tea towel). Serve immediately with Thai sweet chili sauce for dipping (available by the bottle in the Asian section of most supermarkets). If desired, garnish with fresh coriander and lime wedges, and ENJOY!
                                                                  Cuisine:YesNothai
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This condiment, bright in color and flavor, takes just minutes to make. It combines sweet coconut, peppery cilantro, and a bit of chile heat to create a chutney worthy of pairing with our Shrimp Masala.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup shredded unsweetened shredded coconut
                                                                  • Yes No 3/4 cup cilantro
                                                                  • Yes No 1 small green chili pepper
                                                                  • Yes No 1/2 cup light coconut milk
                                                                  • Yes No 1/2 lime
                                                                  • Pulse coconut, cilantro, chile, and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney.
                                                                  Yields: 1cup
                                                                  Yes No
                                                                  By:

                                                                  Top Chef 2 contender Marisa Churchill learned a lot from her yaya, including how to make dolmathes with avgolemono, a lemony egg sauce (and often a soup) common in Greek cuisine. Marisa’s yaya makes the sauce a little eggier than our version, but since it takes the expertise and careful hand of an experienced yaya not to curdle it, we’ve added a little extra liquid, which is common. What to buy: Grape leaves can be found in jars in many gourmet and specialty stores. This recipe was featured as part of our Greek Easter Celebration menu.

                                                                  Ingredients
                                                                  • Yes No 60
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 1/2 cup white rice
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 cup cooking liquid from the dolmathes
                                                                    For the dolmathes:
                                                                  • If using fresh grape leaves, prepare an ice water bath by filling a bowl halfway with ice and water and set aside. Bring a medium pot of water to a rolling boil over high heat, add grape leaves, and cook until leaves are tender but still hold their shape, about 5 to 10 minutes (depending upon the size of the leaves). Remove grape leaves from the water and submerge them in the ice water bath. Drain.
                                                                  • If using jarred grape leaves, place leaves in a strainer and discard the liquid. Carefully separate the leaves, rinse with cold water, and let drain.
                                                                  • Meanwhile, combine beef, onion, rice, 4 tablespoons of the olive oil, parsley, mint, salt, and pepper in a medium bowl and mix until thoroughly combined.
                                                                  • Lay out one grape leaf and remove the tough stem. Place about 1 tablespoon (or less, depending upon the size of the leaf) of filling in the center.
                                                                  • Carefully fold the top and sides of the leaf over the filling.
                                                                  • Roll tightly into a cylinder (it should look like a miniature football) and place in a large saucepan.
                                                                  • Repeat with remaining leaves and filling, arranging dolmathes side by side until the bottom of the pan is completely covered. Continue layering dolmathes until they are all in the pan.
                                                                  • Place chicken broth in a small saucepan and bring just to a boil over medium-high heat. Pour broth over dolmathes, along with remaining 2 tablespoons olive oil. Bring to a simmer over medium heat, about 6 minutes. Reduce heat to low and simmer until rice and beef are cooked though, about 20 minutes. Remove dolmathes to a serving platter. Strain and measure remaining cooking liquid, reserving 1 cup to make the avgolemono sauce. Cover dolmathes loosely with foil to keep warm. Wipe out the saucepan used to cook the dolmathes and set aside.
                                                                    For the avgolemono:
                                                                  • In a stand mixer fitted with the whisk attachment, beat eggs on high until they are light yellow and foamy, about 2 minutes.
                                                                  • Add lemon juice in a steady stream and continue beating for 1 minute more.
                                                                  • Add reserved dolmathes cooking liquid in a steady stream and whip for 1 minute to incorporate.
                                                                  • Pour sauce into the saucepan used to cook the dolmathes. Heat, whisking constantly, over low heat until sauce is steaming (do not let it come to a boil), about 3 minutes. Season with salt to taste.
                                                                  • Discard any liquid that has accumulated on the platter of dolmathes. Pour sauce over warm dolmathes or serve on the side.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 55dolmathes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe goes with Fresh Salmon Burgers

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp yeast
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 tsp water
                                                                  • Yes No dill seed
                                                                  • Dissolve yeast in 1/2 cup warm water in a large bowl; stir in honey. Let stand 5 minutes. Add olive oil and 2 eggs; stir well with a whisk.
                                                                  • Add 2 cups flour, salt, and lemon rind to yeast mixture, and stir until a soft dough forms.
                                                                  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
                                                                  • Place dough in a large, lightly greased bowl, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
                                                                  • Punch dough down. Shape dough into 8 equal balls. Place on a floured surface, and cover lightly with a damp towel or plastic wrap. Let rest 15 minutes.
                                                                  • Flatten each piece to 1/2 inch thick, and place on a parchment-lined baking sheet. Combine remaining 1 egg and 1 teaspoon water; brush tops of dough with egg wash, and sprinkle with dill seeds. Let rise 30 minutes. Bake at 350° for 15 to 20 minutes or until golden brown. Cool on a wire rack.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 8buns
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 4 ear fresh corn, unshucked
                                                                  • Yes No cilantro butter
                                                                  • Yes No 4 medium tomato
                                                                  • Yes No 4 medium zucchini
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No garnish, fresh cilantro sprigs
                                                                  • Soak corn in water to cover 1 hour. Peel back corn husks, leaving husks attached. Remove silks.
                                                                  • Spread Cilantro Butter evenly over corn, tomato, and zucchini; sprinkle with salt and pepper. Pull husks over corn, and twist ends tightly. Place tomato and zucchini in a grill basket.
                                                                  • Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°) 10 to 15 minutes or until zucchini and tomato are tender, turning corn often. Grill corn 5 to 10 more minutes or until tender. (Husk edges will blacken.) Remove husks. Serve vegetables immediately. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 30 min., Bake: 25 min.

                                                                  Ingredients
                                                                  • Yes No 1 17 1/4 oz frozen puff pastry sheets
                                                                  • Yes No 1 4 oz garlic and spice flavored alouette cheese
                                                                  • Yes No 6 chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp water
                                                                  • Unfold pastry sheets, and roll each sheet into a 14- x 12-inch rectangle on a lightly floured surface. Cut 1 sheet into 4 (7- x 6-inch) rectangles; cut second sheet into 2 (7- x 6-inch) rectangles and 1 (14- x 6-inch) rectangle. Set large rectangle aside. Shape each small rectangle into an oval by trimming off corners. Spread pastry ovals evenly with cheese, leaving a 1/2-inch border around edge.
                                                                  • Sprinkle chicken with salt and pepper, and place in center of each pastry oval. Lightly moisten pastry edges with water. Fold ends over chicken; fold sides over, pressing to seal. Place each bundle, seam side down, on a lightly greased baking sheet.
                                                                  • Whisk together egg and 1 tablespoon water; brush mixture over chicken bundles.
                                                                  • Cut designs from reserved pastry sheet, using a small leaf cutter and a small flower cutter. Score leaves with a paring knife, if desired. Use a wooden pick to make a small hole in center of flowers. Cut 6 narrow strips for stems. Dip cutouts in egg mixture, and arrange in a decorative pattern over chicken bundles. Cover and chill up to 24 hours, or bake immediately.
                                                                  • Bake at 400° on lower oven rack 25 minutes or until golden brown.
                                                                  • * 1/2 cup chives-and-onion-flavored cream cheese may be substituted for Alouette cheese.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  This is the salad to make with tomatoes from the farmers' market or your backyard, ideally when they're still warm from the sun. The surprise is the easy homemade cheese. Prep and Cook Time: about 20 minutes (excluding cheese).

                                                                  Ingredients
                                                                  • Yes No 2 lb assorted vine ripened tomatoes
                                                                  • Yes No 12 slice fresh mozzarella cheese
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 sprig marjoram
                                                                  • Yes No 10 basil
                                                                  • Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese.
                                                                  • In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes.
                                                                  • Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Braunschweiger Kuchen is a popular, old coffee cake recipe which fell out of style but is a hearty and easy recipe that should be revived. Yeasted or risen cake recipes are much easier than they sound because there is no kneading and only short rises necessary before baking. Braunschweiger Kuchen from "Homopathisches Kochbuch: Eine Gedrngte Und Zugleich Grndliche Anweisung Zur..." By Friederike (Ritter) Hehn

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1/4 lb butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No lemon zest
                                                                  • Yes No 3/4 cup raisins and zante currants
                                                                  • Yes No 2 tbsp almond
                                                                  • Yes No 2 egg white
                                                                  • Yes No powdered sugar
                                                                  • Notes: This is a direct translation, not an interpretation, of a very old cake recipe from an old cookbook. Some of the instructions seem odd but the cake works if mixed as directed.
                                                                  • Use the ingredient amounts listed above for a 9 by 13 inch pan and bake for 40 minutes or until done and lightly browned in a 350°F oven.
                                                                  • Place a 1/2 "Maß" (kilogram) flour in a bowl, make a hole in the middle, stir 1/4 "Quart" (ca. 300 ml.) (of a cake) of yeast and lukewarm milk into the hole and mix in half of the flour to form the sponge. Set in a warm place to rise.
                                                                  • A typical, German work method is to place the flour in a volcano shape, pour warm milk in the crater and crumble the yeast over that. Mix slightly and set aside to foam while you work on the next step.
                                                                  • Stir 3/4 pound unsalted butter to cream, add 1/4 sugar, 5 egg yolks 64 grams finely chopped almonds, zest from 1/4 lemon, 1/4 pound large raisins and 1/4 pound small raisins. Stir in sponge, plus the rest of the flour and 5 egg whites which have been beaten to snow.
                                                                  • This is straight forward, just use the smaller amounts listed above for a 9 by 13 inch pan, otherwise you will need a large cookie sheet or 2 pans to bake the original amounts.
                                                                  • After the dough is mixed, beat it with a spoon until it peels back from the spoon.
                                                                  • Rub butter on a pan (cookie sheet), place the dough on it and smooth it to the edges with your hand. Let it rise in a warm spot. Rise time about 30 minutes.
                                                                  • When it has risen, spread it with melted butter and bake in an oven for 1 hour. Take it out of the oven and spread it with melted butter again, while it is still hot. Bake for 40 minutes or until done and lightly browned in a 350°F oven.
                                                                  • Sieve (powdered) sugar over the hot cake to the thickness of the back side of a knife, which tastes a lot better than eggs and ice cream.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 9by 13 inch
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sieve
                                                                    Equipment:
                                                                  • Yes No
                                                                    next step
                                                                    Brands:
                                                                  • Yes No
                                                                    Next Step

                                                                  Country ham—rubbed with salt and sugar, smoked for weeks, then hung to cure for at least six months—is quintessentially Southern. Because it's so salty, it's ideal as an accent in dishes like this homey pasta.

                                                                  Ingredients
                                                                  • Yes No 1 small lb pasta shells (conchigglie)
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No one 10 oz frozen peas
                                                                  • Yes No 1/4 lb country ham
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/3 cup chopped dill weed
                                                                  • Yes No salt and pepper
                                                                  • In a large pot of boiling salted water, cook the pasta shells until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.
                                                                  • Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.
                                                                  • Stir the cream sauce into the shells. Add the Parmesan and dill and season with salt and pepper. Serve in bowls.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This unique three-decker sandwich features a layer of apple and brie and another layer of ham and chutney for a tart/creamy and savory/sweet interplay.

                                                                  Ingredients
                                                                  • Yes No brie cheese
                                                                  • Yes No tart apple
                                                                  • Yes No 3 slice pumpernickel bread
                                                                  • Yes No ham
                                                                  • Yes No fruit chutney
                                                                  • Layer cheese and apple onto 1 slice toasted bread. Top with another toasted slice, then
                                                                  • ham. Spread chutney on a third toasted slice and place on top.
                                                                  Yields: 1
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1 cup packed flat leaf parsley
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2/3 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No 1/2 tsp finely grated orange zest
                                                                  • Yes No salt
                                                                  • In a blender, puree the parsley leaves with the garlic and olive oil. Stir in the cheese and orange zest and season with salt.
                                                                  Yields: 1cup
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 2 1/4 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sliced almond
                                                                  • Yes No 1 1/3 cup armagnac
                                                                  • Yes No 1 cup dried pears
                                                                  • Yes No 1 cup dried apples
                                                                  • Yes No 1 3/4 cup dried pineapple
                                                                  • Yes No 1/3 cup golden raisin
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 tsp grated lemon zest
                                                                  • Yes No 3 tbsp candied ginger
                                                                  • Yes No 7 large egg
                                                                  • Yes No 1/4 cup apricot jam
                                                                  • Yes No corn starch
                                                                  • Yes No 2 1/2 lb rolled fondant
                                                                  • Yes No royal icing
                                                                  • Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan, and dust with flour, tapping out excess; set aside. Stir flour, baking powder, cinnamon, salt, and almonds in a medium bowl; set aside.
                                                                  • Cook Armagnac and fruit in a medium saucepan over medium heat, stirring occasionally, until liquid has absorbed, 15 to 18 minutes. Let cool completely. Chop fruit into 1/2-inch pieces; set aside.
                                                                  • Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until pale and fluffy. Mix in zest and ginger. Mix in eggs, 1 at a time. Transfer to a large bowl. Fold in flour-nut mixture with a rubber spatula. Stir in fruit.
                                                                  • Spoon batter into prepared pan. Bake until a cake tester inserted into center comes out with only a few moist crumbs, about 1 hour 40 minutes. If cake browns too quickly during baking, loosely tent with foil. Transfer to a wire rack; let cool.
                                                                  • Trim cake level with a serrated knife. Bring apricot jam and 1/4 cup water to a simmer in a small saucepan over medium-low heat; strain into a small bowl. Lightly brush cake with the jam syrup.
                                                                  • On a work surface lightly dusted with cornstarch, roll 2 pounds fondant to 1/4 inch thick, brushing off excess cornstarch as needed. Drape fondant over rolling pin; center and place on cake. Starting at top, smooth fondant onto cake with your hands. Trim with a pastry wheel.
                                                                  • On a work surface lightly dusted with cornstarch, roll remaining 1/2 pound fondant to a scant 1/4 inch thick. Cut out 4 small, 4 medium, and 4 large snowflakes. Brush underside of each snowflake with a damp pastry brush, and gently press onto cake. Decorate snowflakes with royal icing.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The easiest way to peel persimmons is to cut the fruit into wedges and remove the peel from each wedge with a paring knife. We prefer nonastringent Fuyu persimmons in this salad. Serve with roasted pork or chicken.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp diced shallot
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 cup thinly sliced fennel bulb
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 4 persimmon
                                                                  • Yes No 1/4 1 oz cup crumbled goat cheese (chèvre)
                                                                  • Combine first 6 ingredients in a large bowl, stirring well with a whisk. Add fennel, chives, and persimmons; toss gently to coat. Divide fennel mixture evenly among 4 plates. Top each serving with 1 tablespoon cheese.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Cornmeal Dumplings are hearty and filling. They can be made into large dumplings and be eaten with sauteed salt fish or any type of saucy stew. When made into small dumplings, they are added to soups and hearty stews.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup cornmeal
                                                                  • Yes No 1 heaping tsp sugar, granulated
                                                                  • Yes No 1 baking powder
                                                                  • Yes No a pinch cinnamon, ground
                                                                  • Yes No water
                                                                  • Add all the ingredients except the water to a bowl and mix thoroughly.
                                                                  • Add water and knead to make a dough. Once the dough forms, knead for 2 minutes.
                                                                  • Cut the dough into 8 equal pieces and shape into balls.
                                                                  • Steam the balls in batches of 3 or 4 for 25 minutes each time. Serve while hot.
                                                                  • If you are not steaming, then make the balls smaller and drop into soup or stew and let cook for 25 minutes. You can opt to boil the dumplings by adding them boiling water and letting them boil for 20 minutes.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil

                                                                  A one-dish Italian-style meal with olives, red bell peppers, and prosciutto is sure to hit the spot tonight.

                                                                  Ingredients
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1/2 cup pitted kalamata olive
                                                                  • Yes No 1/3 cup refrigerated pesto
                                                                  • Yes No 3 oz prosciutto
                                                                  • Yes No 1 7 oz oil packed sun dried tomato halves, and chopped
                                                                  • Yes No 1 6 oz marinated artichoke hearts
                                                                  • Yes No 8 oz penne pasta
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Preheat broiler.
                                                                  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop bell pepper; place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.
                                                                  • Cook the pasta according to package directions, omitting salt and fat; drain. Add cooked pasta and 1/4 cup Parmigiano-Reggiano cheese to bell pepper mixture, and toss gently to combine. Spoon about 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 2 teaspoons remaining cheese and 2 teaspoons pine nuts.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No four 1 lb branzino and, heads
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 thyme
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 2 lemons 1
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No parsley
                                                                  • Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.
                                                                  • Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. Serve right away, passing salt, lemon wedges and parsley at the table.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Croutons provide a nice crunch to anything they garnish, and they’re a great way to get rid of leftover bread. These were made to top our Apple-Chestnut Soup, but are also perfect for Roasted Pumpkin Soup for an herby finish to a puréed fall soup.

                                                                  Ingredients
                                                                  • Yes No 3 oz ciabatta
                                                                  • Yes No 1/4 cup minced flat leaf parsley
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Heat oven to 350°F and arrange a rack in the middle. Toss bread cubes and parsley in a heatproof bowl to combine.
                                                                  • Heat butter and olive oil in a small saucepan over medium-low heat until butter is melted. Pour butter mixture over bread cubes and toss well to coat. Season well with salt.
                                                                  • Spread bread cubes in an even layer on a baking sheet. Bake until golden brown and crispy, about 10 to 15 minutes. Let cool and store at room temperature in an airtight container for up to 3 days.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake

                                                                  Too often candied yams are cloyingly sweet and push holiday diners over the edge. These yams have a great balance of sweet and spice for a perfect Thanksgiving turkey pairing.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb yams, as uniformly sized as possible
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp cloves, whole
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 2 tsp apple juice
                                                                  • Yes No 2 cup minimarshmallows
                                                                  • Heat oven to 350°F. Place yams in a large pot (they should fit in a single layer). Cover with cold water and add salt and cloves. Bring to a boil over medium heat; cover pot and reduce heat to medium low. Simmer until yams give only a little resistance when pierced with a sharp knife, about 20 minutes. Drain yams and rinse under cold water.
                                                                  • Butter an 11-by-7-inch baking dish. When yams are cool enough to handle, peel and cut into 1-inch cubes. Transfer to the baking dish and set aside.
                                                                  • Melt butter in a small frying pan over low heat. Add sugar, stirring until dissolved. Stir in apple juice, drizzle mixture over yams, and bake, stirring occasionally, until yams are syrupy, bubbly, and completely cooked, about 20 minutes.
                                                                  • If topping with marshmallows, heat broiler. Sprinkle marshmallows over yams and broil until lightly toasted, about 1 minute. (Watch carefully so they don’t burn.) Serve.
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1 extra large onion
                                                                  • Yes No 1 extra large carrot
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 lb black-eyed peas
                                                                  • Yes No two 1 lb smoked ham hock
                                                                  • Yes No 2 qt chicken stock
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small baguette, 3/4 inch thick
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • In a large, enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the onion, carrot and minced garlic and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the drained black-eyed peas, ham hocks, chicken stock and bay leaves and bring to a boil. Reduce the heat to very low, cover partially and cook until the beans are tender, about 1 1/2 hours. Season generously with salt and pepper and let stand for 30 minutes.
                                                                  • Meanwhile, preheat the oven to 350°. Toast the bread slices in the oven for about 8 minutes, until golden. Brush lightly with olive oil and rub lightly with the garlic clove.
                                                                  • Drain the black-eyed peas; discard the ham hocks and bay leaves. Transfer the peas to a serving bowl. Stir in the remaining 1/4 cup of olive oil and season with salt and pepper. Serve the black-eyed peas with the garlic toasts, passing grated cheese at the table.
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate

                                                                  With alphabet cookie cutters, you can spell out a greeting or a friend's name for a birthday surprise!

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 1/2 tsp almond extract
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No icing
                                                                  • Yes No colored sprinkles
                                                                  • Beat butter and sugar at medium speed with an electric mixer until creamy. Add egg and almond extract; beat until smooth. Combine flour and salt in a separate bowl; add to butter mixture, stirring until a soft dough forms. Divide dough in half; wrap in plastic wrap and chill one hour.
                                                                  • Roll dough to 1/4-inch thickness on a lightly floured surface. Use alphabet cookie cutters to cut out "happy birthday" cookies; place on greased baking sheets. Bake at 350 degrees for 8 to 10 minutes; cool on wire racks with wax paper underneath racks. Spoon Icing over letters and top with colored sprinkles.
                                                                  Yields: 4sets of cookies.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The picture says it all!

                                                                  Ingredients
                                                                  • Yes No 1 whole egg
                                                                  • Yes No 1 oz vodka
                                                                  • Yes No 2 dash vinegar
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 tsp tomato ketchup
                                                                  • Yes No 2 dash Tabasco® Brand Pepper Sauce
                                                                  • Yes No pinch salt and pepper
                                                                  • Carefully crack the egg into an old-fashioned glass, taking care not to break the yolk. Add the remaining ingredients and drink in one gulp.
                                                                  Yields: 1drink
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  This tangy Caribbean Rice and Peas recipe is a flavorful change from the typical rice and peas.

                                                                  Ingredients
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup basmati rice
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 10 oz chicken broth
                                                                  • Yes No 1/2 cup unsweetened coconut milk
                                                                  • Yes No 1 15 oz pigeon peas
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No parsley
                                                                  • Sauté onion and garlic in hot oil in Dutch oven over medium-high heat 1 to 2 minutes or until translucent. Add rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender. Stir in peas, parsley, lemon rind, and salt. Garnish, if desired.
                                                                  • * 1 (15-ounce) can field peas may be substituted.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir