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                                                                  This peanut butter fudge is not only simple to make but it is tasty too. More Recipes Made with Peanut Butter

                                                                  Ingredients
                                                                  • Yes No 1/2 lb butter
                                                                  • Yes No 1 oz crunchy peanut butter
                                                                  • Yes No 1 lb powdered sugar
                                                                  • Lightly grease an 8 x 8 foil-lined pan. Melt butter and peanut butter in top of double boiler. Stir until melted. Stir in powdered sugar. Stir until smooth. Quickly pour in prepared pan. Once cool, remove foil and fudge. Dump-out on cutting board and cut.
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Maria Guarnaschelli likes to joke that when you cook French food on a regular basis, you need a cow in the backyard to provide enough butter and cream. This dairy-rich recipe calls for whipped cream and cheese.

                                                                  Ingredients
                                                                  • Yes No 2 lb organic yukon gold potato
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup organic milk
                                                                  • Yes No 7 tbsp organic unsalted butter
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup organic heavy whipping cream
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Put the potatoes in a large saucepan and cover with water. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes. Drain the potatoes, return to the saucepan and shake over high heat for 1 minute to dry. Pass the potatoes through a ricer into a large bowl. Beat in the milk and 6 tablespoons of the butter and season with salt and pepper.
                                                                  • In a large stainless steel bowl, whip the cream to soft peaks. Beat one-third of the cream into the potatoes, then fold in the remaining cream. Scrape the potatoes into the prepared dish. Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top. Bake the potatoes for 25 minutes. Preheat the broiler and broil the potatoes for 2 minutes, or until browned. Let stand for 10 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 3 lb boneless veal shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 5 cup spinach
                                                                  • Yes No 5 cup sorrel leaves
                                                                  • Yes No 1 head romaine lettuce
                                                                  • Yes No 1 watercress
                                                                  • Yes No 1 leek
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 1/4 cup diced tarragon
                                                                  • Yes No 1/4 cup diced chives
                                                                  • Yes No 1 cup crème fraiche
                                                                  • Yes No cooked rice
                                                                  • Preheat the oven to 325°. In a large enameled cast-iron casserole, melt the butter in the oil. Season the veal with salt and pepper. Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes. Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.
                                                                  • Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraîche to the casserole. Stir well; season with salt and pepper. Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is tender. Transfer the stew to bowls and serve with rice.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Taco salad was made for the crunch and texture of iceberg lettuce--or maybe vice versa--but in a pinch, romaine could stand in.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup salsa
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp bottled minced garlic
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 1/2 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1 cup kidney beans in can
                                                                  • Yes No 1/4 cup minced cilantro
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup coarsely chopped iceberg lettuce
                                                                  • Yes No 1 4 oz cup shredded reduced fat cheddar cheese
                                                                  • Yes No 32 low fat tortilla chips
                                                                  • Combine the first 7 ingredients in a bowl. Combine 1/2 cup of salsa mixture and chicken in a zip-top plastic bag; seal and marinate in refrigerator 30 minutes. Add the tomatoes, beans, cilantro, and oil to remaining salsa mixture; cover and marinate in refrigerator 30 minutes.
                                                                  • Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken mixture; saute 5 minutes or until chicken is done.
                                                                  • Place 1 cup lettuce on each of 4 plates; top each serving with 1/2 cup bean mixture and one-fourth of chicken mixture. Sprinkle each serving with 1/4 cup cheese. Serve each salad with 8 tortilla chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 3/4 cup chopped green bell pepper
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 14.5 oz no salt added tomatoes, and chopped
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 3 4 oz chicken thigh
                                                                  • Yes No 3 4 oz chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 6 cup cooked rice
                                                                  • Yes No cilantro
                                                                  • Combine first 4 ingredients in a 2-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until tender. Add sugar and next 6 ingredients (sugar through chiles), and stir well. Arrange chicken over the tomato mixture, and sprinkle with 1/4 teaspoon salt. Cover and microwave at HIGH 8 minutes. Rearrange chicken, spooning the tomato mixture over the chicken; cover and microwave at HIGH 8 minutes or until chicken is done. Remove chicken from dish; set aside, and keep warm.
                                                                  • Combine water and cornstarch, stirring until blended; add to tomato mixture. Microwave, uncovered, at HIGH 5 minutes, stirring after 2 1/2 minutes. Serve the chicken and tomato mixture over rice. Garnish with cilantro sprigs, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 piece chicken, 1/2 cup sauce, and 1 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 20 min. (not including caramelizing onions)

                                                                  Ingredients
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 5 oz gourmet mixed salad greens
                                                                  • Yes No 1 mango
                                                                  • Yes No 1 papaya
                                                                  • Yes No 1/2 cup sweet onion
                                                                  • Yes No garnish, fresh cherries
                                                                  • Whisk together apple cider vinegar, Dijon mustard, honey, and salt. Gradually add olive oil in a slow, steady stream, whisking until blended.
                                                                  • Arrange greens on salad plates; top with mango slices, papaya slices, and Caramelized Sweet Onions. Drizzle with vinaigrette. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend

                                                                  Enjoy a quick steak dinner infused with fragrant Asian flavor. Spiced wonton chips that bake while the steak rests are an easy accompaniment.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp hoisin sauce
                                                                  • Yes No 1 tsp ground fresh ginger
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup thinly sliced cucumber
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 1/4 cup matchstick carrot
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp fish sauce
                                                                  • Yes No 1/8 tsp salt
                                                                  • Preheat broiler.
                                                                  • Combine first 3 ingredients in a small bowl. Brush steak with half of hoisin mixture. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes. Turn steak over; brush with remaining hoisin mixture. Broil 6 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
                                                                  • Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad.
                                                                  • Spiced wonton chips: Thaw 8 wonton wrappers, if frozen. Cut wrappers in half diagonally; brush tops of wrappers evenly with 2 teaspoons dark sesame oil. Combine 1/4 teaspoon Chinese five-spice powder and 1/8 teaspoon salt in a small bowl. Sprinkle wrappers evenly with five-spice powder mixture. Bake at 450° for 3 minutes or just until crisp.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 3 ounces steak and 1/2 cup salad)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  Sandwich a crispy crab cake between onion bun halves and top with coleslaw and homemade tartar sauce for an easy and delicious seafood dinner. Serve with a hearty helping of french fries.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup italian style bread crumb
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp mayonnaise
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1/3 cup fine dry bread crumb
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 6 onion sandwich buns
                                                                  • Yes No tartar sauce
                                                                  • Yes No coleslaw
                                                                  • Combine first 8 ingredients; gently fold in crabmeat. Shape crab mixture into 6 patties; dredge in 1/3 cup breadcrumbs. Cover and chill 1 hour.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat; cook crab cakes, in batches, 3 minutes on each side or until golden brown. Drain on paper towels. Serve on buns with Tartar Sauce and coleslaw.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp paprika
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3/4 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 3/4 lb penne rigate
                                                                  • Yes No 1 medium lb shrimp
                                                                  • In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
                                                                  • In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This sweet and tangy nectarine salsa is the perfect complement to the quick-grilled salmon. This simple dish is chock-full of nutrient-rich superfoods like salmon, bell pepper, nectarines, olive oil, and fresh herbs. Sweet, ripe peaches are a delicious substitute for nectarines. Way to grill: direct high heat (450° to 550°F) Grilling time: 8 to 11 minutes

                                                                  Ingredients
                                                                  • Yes No 2 1 lb nectarine
                                                                  • Yes No 1/2 1/4 inch cup red bell pepper
                                                                  • Yes No 1/4 1/4 inch cup red onion
                                                                  • Yes No 1/4 cup diced chervil
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 tbsp diced mint
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 4 6 to 8 oz salmon fillets, 6 to 8 ounces each and about 1 inch thick
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.
                                                                  • Prepare the grill for direct cooking over high heat.
                                                                  • Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil. Brush the cooking grates clean. Grill the salmon, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and cook them to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates. Serve warm with the salsa.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grate
                                                                  Peach Sorbet Melba
                                                                   1 h 5 m

                                                                  This version of peach Melba is sure to please every one with its light fruit sorbet and a spoon of raspberry sauce in individual puff pastry shells.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 10 oz frozen raspberry
                                                                  • Yes No 1 pint strawberry sorbet
                                                                  • Yes No 2 cup sherbet
                                                                  • Yes No 1 10 oz pepperidge farm puff pastry shells, prepared
                                                                  • Yes No 1 16 oz sliced peach in extra light syrup
                                                                  • Stir the sugar, cornstarch, water and raspberries in a 1-quart saucepan. Cook and stir until the mixture boils and thickens. Remove the saucepan from the heat. Pour the raspberry mixture through a sieve into a medium bowl. Let the raspberry mixture cool to room temperature.
                                                                  • Spread about 1 tablespoon raspberry mixture onto each of 6 dessert plates. Spoon the sorbet into the pastry shells. Divide the peach slices among the plates. Spoon the remaining raspberry mixture over the sorbet.
                                                                  • Easy Substitution: You can substitute 4 medium peaches, peeled, pitted and sliced (about 2 cups) tossed with 1 teaspoon lemon juice and 1 tablespoon sugar for the canned peaches.
                                                                  Yields: 6
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  Chorizo is Spain's typical sausage. Fragrant with garlic and paprika, the cured sausage has a taste unlike any other. Hard-cured chorizo is simply sliced and eaten; soft-cured chorizo is sautéed first, as in this tapas recipe.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb soft cured sweet chorizo
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 16 slice baguette
                                                                  • Yes No 1 small pimiento
                                                                  • Yes No parsley
                                                                  • Remove sausage from plastic casing. Place in a small skillet; add the wine, and bring to a boil. Reduce heat, and simmer 20 minutes or until wine almost evaporates. Add brandy. Ignite brandy with a long match, and let the flames die down. Continue cooking for 2 minutes or until the liquid evaporates and the chorizo is lightly browned.
                                                                  • Remove chorizo from pan, and cool slightly. Carefully cut sausage crosswise into 16 slices. Place 1 sausage slice and 1 pimiento strip onto each bread slice; secure each with a wooden pick. Garnish with parsley, if desired.
                                                                  Yields: 16servings (serving size: 1 appetizer)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    goya
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Goya

                                                                  Prep: 25 min., Cook: 18 min., Bake: 40 min. Place crumbled foil around apple cups in baking dish to prevent them from tipping.

                                                                  Ingredients
                                                                  • Yes No 1 6 oz cornbread stuffing mix
                                                                  • Yes No 1/2 1 lb ground pork sausage
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 5 rome apples
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 1 1/2 tbsp chopped parsley
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No garnishes, apple strips, fresh parsley sprigs
                                                                  • Prepare stuffing mix according to package directions.
                                                                  • Cook sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels.
                                                                  • Stir together lemon juice and 1/4 cup water.
                                                                  • Cut apples in half, cutting through stem and bottom ends. Carefully scoop out apple pulp and cores into a bowl, leaving a 1/4-inch shell. Rub lemon juice mixture evenly onto cut sides of apple shells. Remove and discard seeds and cores from apple pulp; chop pulp.
                                                                  • Sauté onion and apple pulp in hot drippings over medium-high heat 6 to 8 minutes or until liquid evaporates and onion is tender.
                                                                  • Stir together stuffing, apple mixture, sausage, and parsley in a large bowl. Spoon stuffing mixture evenly in apple shells (about 1/2 cup stuffing per apple shell). Place apples in a 13- x 9-inch baking dish, and pour 1 cup cider vinegar around apples in dish.
                                                                  • Bake at 350° for 30 to 40 minutes or until apples are tender. Garnish, if desired. Serve immediately.
                                                                  • Note: For testing purposes only, we used Stove Top Cornbread Stuffing Mix.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    stove top
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Stove Top

                                                                  Finalist: Sides and Salads "I love to experiment, so I'm always creating recipes. The dressing in this salad is one I've been making a long time for fruit salad, but it also works well on leafy greens. Bagged salad mixes are a great time-saver, and you can throw a meal together in no time by adding a protein such as grilled chicken or shrimp." —Debra Keil, Owasso, Okla.

                                                                  Ingredients
                                                                  • Yes No 1 cup seedless red grape
                                                                  • Yes No 2 5 oz mixed salad greens
                                                                  • Yes No 1 11 oz mandarin orange segments in can
                                                                  • Yes No 1 8 oz pineapple chunks
                                                                  • Yes No 1 8 oz red grapefruit
                                                                  • Yes No 7 tbsp orange poppy seed dressing
                                                                  • Yes No 21 walnut halves
                                                                  • Combine first 5 ingredients in a large bowl. Arrange 2 cups salad on each of 7 plates; drizzle with 1 tablespoon Orange-Poppy Seed Dressing (reserve remaining dressing for another use). Top each serving with 3 walnut halves.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  You can make the Maple Corn Bread and toast it ahead. Roast the squash and refrigerate it up to 2 days. All you'll have to do on Thanksgiving day is assemble the dish and bake it.

                                                                  Ingredients
                                                                  • Yes No 7 1/2 cup cubed maple corn bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 5 1 lb acorn squash
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 cup dried cranberry
                                                                  • Yes No 1/4 cup currant
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 1 cup diced carrot
                                                                  • Yes No 2 tbsp chopped sage
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 cup vegetable broth
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 3/4 tsp fine sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 400°.
                                                                  • Arrange corn bread cubes in a single layer on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until corn bread is toasted, stirring twice. Set aside.
                                                                  • Decrease oven temperature to 350°.
                                                                  • Cut each squash in half lengthwise, and discard the seeds and membranes. Place the squash, cut sides down, in a 13 x 9-inch baking pan. Coat the squash with cooking spray. Pour 2 cups of boiling water over squash. Cover and bake at 350° for 20 minutes. Remove the squash from pan.
                                                                  • Place cranberries, currants, and 2 cups boiling water in a bowl. Cover and let stand 30 minutes. Drain.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Add celery, carrot, sage, and garlic; saute 3 minutes.
                                                                  • Combine toasted corn bread cubes, cranberry mixture, onion mixture, broth, and remaining ingredients in a bowl, tossing to coat.
                                                                  • Spoon about 1 1/2 cups dressing mixture into each squash half. Place the squash halves in pan, cut sides up.
                                                                  • Bake at 350° for 30 minutes or until the tip of a knife pierces squash easily.
                                                                  • Totals include Maple Corn Bread.
                                                                  Yields: 10servings (serving size: 1 stuffed squash half)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine

                                                                  When he was a child and spent summers on Martha's Vineyard, Shea Gallante loved lobster rolls. For this version, he douses shrimp with gin and sherry, grills it and mixes it with a fragrant scallion-tarragon mayonnaise.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp rosemary
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 40 1 1/2 lb large shrimp
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 scallion
                                                                  • Yes No 3 gherkin
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 2 tsp minced tarragon
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Yes No 1/2 tsp sweet paprika
                                                                  • Yes No 1/4 tsp celery seed
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp gin
                                                                  • Yes No 1 tbsp dry sherry
                                                                  • Yes No 8 hot dog rolls
                                                                  • Yes No 8 large sorrel
                                                                  • In a large shallow dish, combine 1/4 cup of the olive oil with the rosemary, lemon zest and two-thirds of the garlic. Stir in the shrimp and refrigerate for 2 to 4 hours.
                                                                  • In a bowl, stir the mayonnaise with the scallions, cornichons, shallot, celery, tarragon, sherry vinegar, paprika, celery seeds and the remaining minced garlic. Season with salt and pepper.
                                                                  • Light a grill. Toss the shrimp with the gin and sherry. Thread the shrimp onto 8 skewers; season with salt and pepper. Grill the shrimp over a hot fire until lightly charred and cooked through, 3 minutes per side; let cool slightly. Stir the grilled shrimp into the mayonnaise dressing.
                                                                  • Brush the cut sides of the hot dog rolls with olive oil and grill until toasted. Place a sorrel leaf in each roll, spoon the shrimp salad into the rolls and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 pita bread
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 2 tbsp cumin seed
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 ripe avocados
                                                                  • Yes No 1/2 1/4 cup small red onion
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 cup diced tomato
                                                                  • Yes No salt and pepper
                                                                  • Make chips: Preheat oven to 375ºF. Split each pita in half. Brush both sides with oil and sprinkle with cumin and salt. Cut each half into 6 wedges and spread in a single layer on 2 ungreased baking sheets. Bake for 10 minutes, turning pitas over and swapping position of pans halfway through, until pitas are crisp and golden.
                                                                  • Make guacamole: In a glass bowl, mash avocado with a fork until chunky. Mix in onion, jalapeño, cilantro, lime juice and tomato; season with salt and pepper. Cover with plastic wrap pressed directly onto guacamole and chill for 20 minutes. Serve with cumin chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This spicy vegetarian carrot and chickpea tagine is quite versatile. Increase the cayenne pepper for a fiery quality, or add a bit more honey and the optional raisins for a sweeter dish. Using half broth instead of all water will add some depth. Although tagines are traditionally served with Moroccan bread for scooping everything up like a dip, this dish works quite well over a bed of rice or couscous.

                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp ras el hanout
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 5 carrot
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 1/2 cup chickpea
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • In the base of a tagine or in a large skillet with a lid, saute the onions and garlic in the olive oil over low heat for several minutes.
                                                                  • Add the spices, parsley or cilantro, the carrots and the water. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. In a skillet this may take up to 25 minutes; in a tagine a bit longer.
                                                                  • When the carrots are cooked, stir in the honey and add the chickpeas and raisins (if using). Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 3 ½servings
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This old, traditional recipe for walnut crescent cookies is common throughout the Balkans and throughout the world. Kifle are sometimes made with a yeast dough, sometimes a buttery dough, and sometimes with a butter-cream cheese dough (probably a concession to modern times). The basic dough can actually be filled with any combination of jams, fruit fillings, almond, hazelnuts or pecans. This recipe is an old recipe that was handed down to me for a non-yeasted dough. Freeze leftover egg whites and save for leftover egg white recipes. Here is a larger picture of Balkan Walnut Crescent Cookies Recipe

                                                                  Ingredients
                                                                  • Yes No 1 lb butter
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 12 large egg yolk
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 lb finely ground walnuts
                                                                  • Yes No powdered sugar
                                                                  • To make the dough: In a large bowl, cut butter into flour as for pie dough. Add eggs and lemon juice and mix just until dough comes together. Don't overwork. The makeup techniques for this dough differ from cook to cook. Some form the dough into walnut-size pieces and then refrigerate them, covered, overnight. Others divide the dough into eighths, wrap them in plastic and refrigerate overnight. The dough can be made several days in advance and refrigerated until needed. To make the filling: On the day you are going to bake the kifle, in a small saucepan, bring water and sugar to a boil. Add zest and let simmer 5 minutes. Remove from heat and cool. Combine cooled syrup with ground nuts until thoroughly mixed. To shape and bake: Heat oven to 350 degrees. Line sheet pans with parchment paper. If you've made walnut-size balls of dough, working with a few at a time and leaving the rest refrigerated, roll thinly and place 1 teaspoon filling at one end and roll up, curving slightly. If you've cut the dough into eighths, work with one at a time, leaving the rest refrigerated, and roll into a thin circle. Cut into wedges as for a pie. Place 1 teaspoon filling at the widest end of each wedge and roll to the point. Place the crescents seam-side down on the prepared pans. Bake 10 to 15 minutes or until lightly golden. At this point, they can be rolled while still warm in confectioners' sugar or cooled completely on a wire rack and then dusted with confectioners' sugar. The choice is yours. The former method produces a slight glaze as the sugar melts on the hot cookies. In either case, cool completely before storing tightly covered. These cookies keep well.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 12balkan kifle
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 13 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup firmly packed golden brown sugar
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 1 1/4 cup thinly sliced strawberry
                                                                  • Yes No 2 tsp grated key lime rind
                                                                  • Yes No streusel topping
                                                                  • Yes No key lime glaze
                                                                  • Combine first 6 ingredients in a large bowl; make a well in center of mixture.
                                                                  • Stir together egg, butter, and half-and-half in a separate bowl. Add to flour mixture, stirring just until moistened. Gently fold in strawberries and Key lime rind. Spoon batter into paper-lined muffin pans, filling three-fourths full. Sprinkle each muffin with 1 tablespoon Streusel Topping. Bake at 375° for 25 minutes or until muffins are golden brown and spring back when lightly touched in the center. Cool muffins in pans 10 minutes; remove from pans, and let cool completely on a wire rack. Drizzle with Key Lime Glaze.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Use a vegetable peeler to shave fresh Parmesan cheese on top of this rustic pasta dish.

                                                                  Ingredients
                                                                  • Yes No 8 oz bow tie pasta (farfalle)
                                                                  • Yes No 1/4 cup sun dried tomatoes in oil
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 8 oz hot turkey italian sausage
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 tsp italian seasoning
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 16 oz fresh kale
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 1 oz parmesan cheese
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.
                                                                  • Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 cup cooking liquid, and beans.
                                                                  Yields: 6servings (serving size: 1 3/4 cups pasta mixture and 2 teaspoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This simple bread actually contains no yeast, which makes it a snap to prepare. Its slightly dense texture and tangy flavor make it the perfect companion for rich foods like eggs or braised beef. This recipe was featured as part of our Irish Breakfast for St. Patrick’s Day.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup whole wheat flour
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Lightly dust a baking sheet with all-purpose flour; set aside.
                                                                  • Place both flours, baking soda, and salt in a large bowl and whisk to combine, breaking up any lumps. Add buttermilk and melted butter and mix with your hands until almost all of the flour is moistened and the dough holds together, about 1 minute.
                                                                  • Lightly flour a clean work surface and turn out the dough. Knead until it forms a fairly smooth ball with no visible pockets of flour, about 1 minute. Work the dough into a flat round about 7 inches in diameter and 2 inches thick. Place on the prepared baking sheet and, using a sharp knife, slice an “X” across the top, edge to edge and about 1/2 inch deep.
                                                                  • Bake until the internal temperature registers 190°F to 200°F on an instant-read thermometer and the bread makes a hollow sound when tapped, about 35 to 40 minutes. Transfer to a wire rack and cool completely before slicing, about 2 hours. (If you slice the bread before it has completely cooled, it will be crumbly or fall apart.)
                                                                  Cuisine:YesNoirish
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Time: about 30 minutes. A classic birthday cake, with a soft, tender yellow crumb and a luscious chocolaty frosting. All you need are the candles.

                                                                  Ingredients
                                                                  • Yes No fudge frosting
                                                                  • Yes No best butter cake
                                                                  • Dollop about 1 tbsp. frosting onto the center of a cake stand (to hold cake in place). Place one cake layer on stand. Spread with about 3/4 cup frosting. Top with second layer. Starting with the top, then working down the sides, frost cake with remaining frosting.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 1(8-in.) cake, serving 16
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  San Francisco neighborhood joint Nopa has garnered a lot of attention for its tasty, straightforward food, but its drinks are what keep us coming back. These bitters are made in-house at the restaurant and used in the aptly named Girasol. Game plan: These bitters can keep indefinitely. This recipe was featured in our Bringing Bitters Back story.

                                                                  Ingredients
                                                                  • Yes No 1/2 oz cardamom pods
                                                                  • Yes No 1 cup vodka
                                                                  • Yes No 1 tbsp saffron
                                                                  • Pound cardamom pods lightly with a rolling pin or the bottom of a pan to break up slightly. Place in vodka and let infuse for 5 days.
                                                                  • Strain out cardamom and add saffron; let infuse for 1 day more and then strain.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 cup walnut pieces
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp instant coffee
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 2 cup drained pineapple chunks in juice (canned)
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 lb strawberry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 8 banana
                                                                  • Yes No 4 pint vanilla ice cream
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 16 maraschino cherry
                                                                  • Make wet walnuts: Stir 1/4 cup water and sugar over medium-high heat until boiling and sugar dissolves. Simmer until syrup turns a deep amber color, 6 minutes. Remove from heat; whisk in cream. Return to heat; stir until smooth. Add nuts and pour into a bowl; let cool.
                                                                  • Make chocolate sauce: Warm cream, butter and coffee until simmering. Remove from heat. Add chocolate; stir until smooth. Stir in vanilla; let cool.
                                                                  • Make pineapple sauce: Bring all ingredients and 1/3 cup water to boil over medium-high heat, stirring. Simmer, uncovered, for 30 minutes, until thickened. Pulse in a food processor until chunky. Pour into a bowl; cool.
                                                                  • Make strawberry sauce: Cook all ingredients in 1/4 cup water over medium heat, stirring, until strawberries begin to break up, 10 minutes. Pour into a bowl; cool.
                                                                  • Assemble splits: Divide bananas, ice cream and sauces among dishes; top with whipped cream and cherries.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook

                                                                  Making a good bolognese sauce is a labor of love. Sure we could just add some hamburger to a tomato sauce and call it good (and we often do!), but sometimes we really want that silky, deeply-flavored sauce that can only come from all-day cooking...

                                                                  Ingredients
                                                                  • Yes No makes 6 cups
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No 2 28 oz whole peeled tomatoes in can
                                                                  • Yes No 1 cup tomato juice
                                                                  Cuisine:YesNoitalian
                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated. Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes. Heat oven to 350° F. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely. In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes. To Wrap: Give a nut tin a second life. Wipe it clean with a damp towel, then peel off the label. Tie a bow with extra-wide ribbon to hide any glue remnants. Note: If nut allergies are a concern, use a coffee can instead. To Freeze: Instead of refrigerating the dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.
                                                                  Yields: 48cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    ribbon
                                                                  Ingredients
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp annatto seeds
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 red bell pepper
                                                                  • Yes No 1 small tomato
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/2 lb ham steak
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup frozen peas
                                                                  • In a skillet, warm the oil with the annatto seeds over moderate heat until bright orange, 3 minutes; strain into a large saucepan.
                                                                  • In a food processor, puree the onion, garlic, bell pepper, tomato and cilantro. Reheat the annatto oil. Add the onion mixture and ham and cook over moderately high heat until fragrant. Stir in the stock, rice and cumin; season with salt and pepper. Bring to a boil; stir in the peas. Reduce the heat to moderately low, cover and simmer for 15 minutes. Remove from the heat and let stand, covered, for 3 minutes, then transfer to bowls and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 large plum tomato
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No four 6 oz mahimahi fillets
                                                                  • Yes No 8 small basil
                                                                  • Preheat the oven to 225°. Arrange the plum tomatoes and half of the cherry tomatoes cut side up on a rimmed baking sheet. Drizzle the tomatoes with olive oil and season with salt and pepper. Scatter the garlic slices on top. Turn the plum tomatoes cut side down. Bake the tomatoes for about 2 1/2 hours, or until they are shriveled, but still moist. Transfer the tomatoes to a bowl. Pull off and discard the plum tomato skins.
                                                                  • Meanwhile, puree the remaining cherry tomatoes in a food processor. Working over a medium bowl, pass the puree through a fine mesh strainer, pressing on the solids. Stir the red wine vinegar into the tomato jus and season with salt.
                                                                  • Light a grill or heat a grill pan. Lightly rub the mahimahi fillets with olive oil and season the fillets with salt and black pepper. Grill the mahimahi over high heat, turning once, until lightly charred and cooked through, about 8 minutes.
                                                                  • Pour the tomato jus onto 4 plates and set the mahimahi fillets on top; spoon the roasted tomatoes alongside. Garnish with the basil leaves and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Fig Jam Recipe
                                                                   1 h 10 m

                                                                  Eastern Europeans love figs in every conceivable form, including jam. Some of the world's best figs grow in Croatia along the Dalmatian coast, and they end up in fig tarts, fig breads, salads, stuffings, candy, compotes and jams and preserves. This recipe for fig jam is from " Dam Good Sweet " by David Guas & Raquel Pelzel (The Taunton Press, 2009). Here's a larger photo of fig jam on bread. Makes 6 (8-ounce) jars Fig Jam

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp pectin
                                                                  • Yes No 3 lb fresh black mission figs
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp dark honey
                                                                  • Place a small ceramic or glass plate in the freezer. Stir together 1/2 cup of the sugar and pectin in a small bowl and set aside. In a large, heavy-bottomed saucepan, combine remaining 1/4 cup sugar with figs, lemon juice and honey. Cook over medium heat, stirring occasionally, until it comes to a simmer, 5 to 6 minutes. Whisk in the sugar-pectin mixture and turn heat to medium-low. Use a wooden spoon to gently mash the figs and break them apart (you want a chunky texture, not mush). Continue to cook, stirring occasionally, until mixture reaches 212 degrees on a candy thermometer, about 8 to 10 minutes. If you like a firmer jam, cook loner. Skim off any foam that rises to the surface. Remove plate from freezer and spoon a small dollop of jam onto it. The jam should set up semi-stiff and, when you run your finger through it, the trail should not run back together immediately. If it does, keep cooking. If it doesn't, turn off the heat and let the figs sit for 10 minutes. Fill a large stockpot or canning pot with water and bring to a boil. Add jars, lids and bands, and simmer 5 minutes. Use tongs to remove them to a clean kitchen towel. Once cool enough to handle but still warm, fill the jars nearly to the top with hot fig jam, leaving 1/2-inch headspace. Screw lids on. Add more water to the pot, if necessary, and bring to a boil. Place a canning rack in the pot and set the filled jars into the rack. Boil for 10 minutes (the filled jars should be completely covered by the boiling water). Using tongs, remove the jars and place on the kitchen towel. If refrigerating, be sure to cool the filled jars a few hours first. Unopened, the jam will keep for a few months. After opening, try to eat the jam within a week or two. Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it. Source: " Dam Good Sweet " by David Guas & Raquel Pelzel (The Taunton Press, 2009).
                                                                  Cuisine:YesNoworld
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 5 cup chicken stock
                                                                  • Yes No one 3 inch fresh ginger 2 inches, 1 inch
                                                                  • Yes No 1 tsp white pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup packed spinach
                                                                  • Yes No salt
                                                                  • In a medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper. Cover and simmer over low heat for 5 minutes. Strain and return the stock to the saucepan.
                                                                  • Add the julienned ginger to the stock and return the stock to a boil. Reduce the heat to low. Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds. Stir in the spinach and remove from the heat. Season with salt and the remaining 1/2 teaspoon of white pepper. Ladle into bowls and serve right away.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 thick lb asparagus
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup sliced almonds
                                                                  • Preheat the oven to 425°. On a baking sheet, toss the asparagus and garlic with the olive oil and season with salt and pepper. Roast in the center of the oven for about 18 minutes, until the asparagus is tender and charred in spots. Transfer to a plate, top with toasted almonds and serve.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp pure chile powder
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 3 onion
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No one 1 inch ginger
                                                                  • Yes No 12 curry leaf
                                                                  • Yes No 2 tsp garam masala
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No one 3 1/2 lb chicken
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 large baking potato
                                                                  • Yes No 3/4 lb butternut squash
                                                                  • Yes No one 14 oz coconut milk
                                                                  • Yes No 1 cup chicken stock
                                                                  • In a small skillet, toast the coriander, chile powder and turmeric over moderate heat until fragrant, about 1 minute. Stir in the water to form a paste.
                                                                  • In a very large, deep skillet, heat the vegetable oil. Add the onions, garlic, ginger and curry leaves and cook over moderately high heat, stirring occasionally, until the onions are translucent, about 5 minutes. Add in the spice paste, garam masala and black pepper and cook over moderate heat, stirring, until the oil separates from the paste, about 2 minutes.
                                                                  • Lightly season the chicken pieces with salt. Add the chicken, diced potato and squash to the skillet and stir to coat with the seasonings. Stir in the coconut milk and chicken stock and bring to a simmer. Cover and cook over moderately low heat until the chicken is cooked through and the potato and squash are tender, about 25 minutes. Using a slotted spoon, transfer the chicken pieces to a bowl. Season the curry sauce with salt, pour it over the chicken and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use a darker grade of syrup for the most richness and intensity. A small portion of the syrup is stirred in at the end so the flavor is more pronounced.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried navy beans
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup chopped yellow onion
                                                                  • Yes No 1/2 cup diced salt pork
                                                                  • Yes No 5 1/2 cup water
                                                                  • Yes No 3/4 cup maple syrup
                                                                  • Yes No 1 1/2 tbsp dijon mustard
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
                                                                  • Preheat oven to 325°.
                                                                  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and pork to pan; sauté 5 minutes. Add beans, 5 1/2 cups water, 1/2 cup syrup, mustard, salt, and pepper sauce; bring to a boil. Cover and bake at 325° for 2 1/2 hours or until beans are tender, stirring occasionally. Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining 1/4 cup syrup.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  This brittle is a quick, sweet treat you can whip up and snack on as is, or chop up and sprinkle over ice cream for an impressive garnish.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tsp light corn syrup
                                                                  • Yes No 1 cup hazelnut
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Line a baking sheet with parchment paper and set aside.
                                                                  • Place sugar, water, and corn syrup or agave nectar in a medium saucepan and stir to combine. Cook over medium-high heat, without stirring, until mixture starts to brown, about 14 minutes. Gently swirl the pan until the mixture is an even, deep amber color, about 1 minute more.
                                                                  • Immediately remove from heat and quickly stir in nuts and salt. Pour immediately onto the prepared baking sheet, spread in an even layer, and let cool. Once cool, break into small pieces and serve.
                                                                  Yields: 9servings (about 1 pound 5 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A bit of controversy surrounds the origins of this gin cocktail, but whether its city of birth was Paris or New Orleans, this is a drink meant for celebrations. It's light, fizzy, and festive.

                                                                  Ingredients
                                                                  • Yes No 2 oz dry gin
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp caster sugar
                                                                  • Yes No champagne
                                                                  • Yes No crushed ice
                                                                  • Yes No garnish, lemon
                                                                  • Yes No 16 oz equipment, a cocktail shaker and strainer, a 16 ounce highball glass
                                                                  • Half fill the cocktail shaker with cracked ice, then add gin, lemon juice, and sugar. Shake the mixture vigorously, then strain it into a highball glass packed with cracked ice. Fill the glass slowly with champagne and give it a stir.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  If you'd like an even cheesier burger, melt slices of cheddar on top during the last few minutes of grilling. Prep and Cook Time: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 under a broiler until blackened
                                                                  • Yes No 1 cup grated cheddar cheese
                                                                  • Buy the right meat. For juicy burgers, get ground chuck with a fat content of at least 18%. Lean and extra-lean meat make tough, dry burgers. Also, the more freshly ground the meat is, the more tender and flavorful the burger: If your store has butchers, ask them to grind the meat fresh for you. (Or just grind your own, following our no-fuss method, see below.)
                                                                  • Mix in your seasonings very, very gently. The more you handle the meat, the tougher your burger will be. In a large bowl, pull the meat apart into small chunks, add salt, chiles, and cheese, and toss gently with fingers spread apart until loosely mixed.
                                                                  • Use wet hands to form patties. This keeps your hands from getting sticky. It also allows the meat to come together faster and prevents overhandling.
                                                                  • Make patties thinner in the center. Divide the meat into 4 equal portions and form patties about 3/4 inch thick at the edges and 1/2 inch thick in the center. They'll shrink and even out when cooking.
                                                                  • Keep meat cold until it goes on the grill. Put the patties in the fridge while the grill heats up. This helps more of the flavor-carrying fat stay in the meat.
                                                                  • Use a clean, well-oiled, preheated grill. Bits of debris encourage sticking, as does an unoiled surface and too low a temperature; you want your burgers to quickly sizzle, firm up, and release from the grill.
                                                                  • Keep grill at a steady high heat (you can hold your hand 1 to 2 inches above grill level for 2 to 3 seconds). If using charcoal, you want ash-covered coals to produce even heat. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off.
                                                                  • Flip burgers once and at the right time. Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done.
                                                                  • Don't press on the burgers while they're cooking. The juice that seeps out holds most of the flavor and moisture.
                                                                  • Let burgers rest a few minutes before eating. This allows them to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout patty.
                                                                  • The real secret: Grind your own meat.
                                                                  • Grinding meat at home is not only easier than most people think, but also makes the moistest and most flavorful burgers. And, given the periodic safety concerns about commercially ground meat, home-ground is the way to go if you like your burgers cooked rare or medium. Manual meat grinders (about $30) are available at kitchen supply stores, and grinder attachments (about $50) for standing mixers work very well.
                                                                  • For four 6-ounce burgers, buy 1 1/2 pounds chuck roast or sirloin, keeping a thin layer of fat on the meat.
                                                                  • For added safety, bring a large pot of water to a boil and boil the roast for 30 to 60 seconds. Remove meat and rinse with cold water.
                                                                  • Cut the meat into 1-inch pieces. In a large bowl, toss meat pieces with 1 teaspoon salt. Cover and refrigerate overnight.
                                                                  • Chill the grinder for 30 minutes before starting (a cold grinder grinds more efficiently).
                                                                  • Set up grinder according to manufacturer's instructions, using the coarse plate or setting. Feed meat into funnel and grind, stopping to clear the grinder if necessary. Put ground meat through grinder once more and proceed with step 2 above.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 46-ounce burgers
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Any ripe pear works with this easy, sweet-savory appetizer—and if you don't have sherry vinegar, just use white-wine vinegar instead.

                                                                  Ingredients
                                                                  • Yes No 2 pear
                                                                  • Yes No 8 thin slice prosciutto
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp sherry vinegar
                                                                  • Yes No pinch kosher salt
                                                                  • Wrap pear wedges with prosciutto and set on a serving plate. Drizzle with oil and vinegar and sprinkle with salt.
                                                                  • Note: Nutritional analysis is per 2-wedge serving.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Prep: 15 min., Cook: 30 min.

                                                                  Ingredients
                                                                  • Yes No 3 lb butternut squash
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges; cut wedges into 2-inch pieces.
                                                                  • Stir together squash, 1/2 cup apple cider, and next 5 ingredients in a 12-inch, deep-sided, nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer, gently stirring occasionally, 25 minutes. Uncover and cook 5 minutes or until liquid thickens and squash is tender. Gently stir in pecans and sage until well combined.
                                                                  • *3 lb. sweet potatoes may be substituted for butternut squash and 1/2 cup apple juice may be substituted for apple cider.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 1 oregano
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup prepared sweet potatoes
                                                                  • Yes No one 12 inch prebaked pizza crust
                                                                  • Yes No 1 1/2 7 oz cup shredded mozzarella cheese
                                                                  • Yes No 4 oz soppressata, ribbons
                                                                  • Preheat the oven to 450°. Set a pizza stone on the bottom of the oven (alternatively, the pizza can be baked directly on the oven rack). In a large skillet, melt the butter in the olive oil. Add the onion and oregano sprig, cover and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook over moderate heat until the onion is caramelized, about 10 minutes; add a few tablespoons of water to the skillet if necessary. Add the balsamic vinegar and cook over moderate heat, stirring occasionally, until it has evaporated, about 10 minutes. Discard the oregano sprig and season the onion with salt and pepper.
                                                                  • Spread the sweet potatoes over the pizza crust. Top with the mozzarella, onion and soppressata. Scatter the oregano leaves on top. Slide the pizza onto the stone and bake for about 10 minutes, until bubbling and golden in spots. Cut into wedges and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 large lb shrimp
                                                                  • Yes No 3 carrot
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 3 onion
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup brandy
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No 6 whole black peppercorn
                                                                  • Yes No 4 tarragon
                                                                  • Yes No 4 thyme
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 10 cup water
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 4 cup corn kernel
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • In a large soup pot, heat the oil. Add the reserved shrimp shells and cook over moderately high heat until they turn pink, about 4 minutes. Add the carrots, celery and one-third of the onions; season with salt and pepper and cook until tender, about 5 minutes. Slowly add the brandy and cook until it has reduced to 2 tablespoons, about 4 minutes. Stir in the tomato paste and cook until the vegetables are well-coated, about 2 minutes. Add the peppercorns, tarragon sprigs, thyme, garlic, bay leaves and water and bring to a simmer. Cook until the shrimp broth is very flavorful and has reduced to 8 cups, about 45 minutes. Strain the shrimp broth into a large bowl and discard the solids.
                                                                  • Wipe out the soup pot. Add the butter and melt over moderate heat. Stir in the flour and cook, stirring, for 3 minutes. Add the remaining onions and the corn and cook until softened, about 5 minutes. Slowly whisk in the reserved broth. Bring to a simmer and cook over moderately low heat for 15 minutes. Raise the heat to moderate. Add the shrimp and cook until white throughout, about 3 minutes. Stir in the cream and season the soup with salt and pepper. Ladle the soup into bowls, sprinkle with the chopped tarragon and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 9
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Soaking the noodles in hot tap water (while making the sauce) eliminates the need to boil them.

                                                                  Ingredients
                                                                  • Yes No 12 10 oz dried lasagna noodles, uncooked
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 tsp italian seasoning
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1 lb sweet italian sausage
                                                                  • Yes No 2 28 oz peeled tomatoes in puree
                                                                  • Yes No coarse salt
                                                                  • Yes No 6 cup shredded mozzarella cheese
                                                                  • Yes No 3/4 cup shredded parmesan cheese
                                                                  • Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
                                                                  • Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
                                                                  • Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
                                                                  • Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 16 medium shallot
                                                                  • Yes No 16 whole baby squid, bodies and tentacles
                                                                  • Yes No 4 cup sorrel leaves
                                                                  • Light a grill. In a small bowl, combine the 1/4 cup of extra-virgin olive oil with the lemon juice and season the dressing with salt and black pepper.
                                                                  • Grill the torpedo onions or shallots over moderately high heat, turning a few times, until charred on the outside and just tender within, about 20 minutes. Transfer the onions to a bowl, cover with a damp cloth and let steam for 15 minutes. Peel the onions and trim the ends. Put the onions in a large bowl and keep warm.
                                                                  • In a bowl, drizzle the squid bodies with olive oil and season liberally with salt and pepper. Grill the squid over high heat until it is lightly charred and tender, about 1 minute per side. Transfer the squid bodies to the bowl with the grilled onions. Repeat with the tentacles.
                                                                  • Add the sorrel leaves and the dressing to the onions and squid and toss to combine. Season the salad with salt and pepper. Arrange the salad on 4 plates and serve right away.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Paella, the classic grilled rice dish from Spain, is usually made in a special pan, but if you don’t have one, a large frying pan can stand in with delicious results. The key to this dish is the crusty caramelized layer of rice called socarrat that forms on the bottom of the pan. Besides rice, the ingredients that go into a paella range from traditional rabbit and snails to vegetables and seafood. This version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the stove. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If you want to make this paella on the grill, use our Grilled Paella Mixta recipe.

                                                                  Ingredients
                                                                  • Yes No 1 6 oz medium tomato
                                                                  • Yes No 12 9 oz large shrimp
                                                                  • Yes No 3/4 tsp smoked spanish paprika
                                                                  • Yes No black pepper
                                                                  • Yes No 8 oz boneless skinless chicken thigh
                                                                  • Yes No 6 oz smoked spanish chorizo
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2/3 cup yellow onion
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 pinch saffron
                                                                  • Yes No 1 1/3 cup valencia
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 2 2/3 cup low-sodium chicken broth
                                                                  • Yes No a combination
                                                                  • Yes No 1 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1 medium lemon
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Core and halve the tomato. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 1/2 cup of tomato pulp and juice; set aside.
                                                                  • Place the shrimp in a small bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine, then refrigerate.
                                                                  • Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
                                                                  • Place a large 12-inch oven-safe frying pan over medium-high heat until hot, about 3 minutes. Add the chorizo to the pan and cook, stirring occasionally, until it has started to brown and the fat has rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer to a large bowl; set aside.
                                                                  • There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer and sear, stirring occasionally, until both sides are golden brown, about 6 minutes total. Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
                                                                  • Reduce the heat to medium. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic, remaining 1/2 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
                                                                  • Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 2 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
                                                                  • Increase the heat to medium high. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)
                                                                  • Bring to a lively simmer and continue to simmer, adjusting the heat as necessary, until the rice grains have swelled, most of the liquid has been absorbed, and the rice starts to make a crackling sound, about 10 minutes. Remove the pan from the heat.
                                                                  • Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. Place the pan in the oven and bake until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
                                                                  • Remove the pan from the oven and place on a wire rack. Cover with foil and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon wedges.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 5servings
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sear
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Salty Italian bacon and fresh asparagus make this crisp-chewy flatbread unforgettable. Use a mandoline to slice the asparagus, or just cut it into 2-inch pieces.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 6 7/10 oz all purpose flour
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 2 oz pancetta
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tbsp cornmeal
                                                                  • Yes No 1 cup very asparagus
                                                                  • Yes No 1/4 1 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Combine warm water and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 5.6 ounces (about 1 1/4 cups) flour and 1/2 teaspoon salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1.1 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.)
                                                                  • Heat a small skillet over medium heat. Add thyme, pancetta, and garlic to pan; sauté 5 minutes or until pancetta is crisp. Stir in pepper.
                                                                  • Preheat oven to 475°.
                                                                  • Place a baking sheet in oven for 15 minutes to preheat. Punch dough down; cover and let rest for 5 minutes. Stretch dough into a 10-inch circle on a floured surface. Sprinkle 1 tablespoon cornmeal on preheated baking sheet, and place dough on sheet. Spread pancetta mixture evenly over dough. Arrange thinly vertically sliced asparagus over pancetta mixture; sprinkle evenly with shredded part-skim mozzarella cheese. Bake flatbread at 475° for 10 minutes or until crust is golden. Remove from oven. Sprinkle with freshly grated Parmigiano-Reggiano cheese. Cut flatbread into 8 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
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                                                                    bake
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate

                                                                  This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe, the stalks are finely sliced to an inch below the tips - this will give you lots of flavour from the stalks and you'll then have those whole beautiful tips as a bit of a prize! There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobstermeat or fresh, peeled prawns or sliced scallops - all of these work particularly well with asparagus if you fancy a little upgrade. (If you do decide to add any of these seafood suggestions, then reduce your Parmesan by half.)

                                                                  Ingredients
                                                                  • Yes No 1 liter chicken stock
                                                                  • Yes No 2 tbsp 2 tablespoons olive oil
                                                                  • Yes No 1 tbsp 1 tablespoon butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 to of celery
                                                                  • Yes No risotto rice
                                                                  • Yes No dry white wine
                                                                  • Yes No 2 bunches of asparagus, woody and discarded
                                                                  • Yes No chicken stock
                                                                  • Yes No butter
                                                                  • Yes No 1 to 2 handfuls of parmesan cheese
                                                                  • Yes No a of fresh mint
                                                                  • Yes No zest and 2 lemons
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe, the stalks are finely sliced to an inch below the tips - this will give you lots of flavour from the stalks and you'll then have those whole beautiful tips as a bit of a prize! There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobstermeat or fresh, peeled prawns or sliced scallops - all of these work particularly well with asparagus if you fancy a little upgrade. (If you do decide to add any of these seafood suggestions, then reduce your Parmesan by half.)Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe. Stage 1: Bring the stock to a simmer in a saucepan. Put the olive oil and butter in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.Stage 2: Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.Stage 3: Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don't want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side.Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.• from Cook With Jamie
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
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                                                                    minute
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                                                                    Minute

                                                                  Fresh mint and cilantro pair with the classic Mediterranean spices of cinnamon, cumin, and coriander to liven up ground lamb and plain yogurt. To prepare these as a main course, form larger meatballs and serve with pita and couscous. What to buy: Greek yogurt can be found in most grocery stores. We like the Fage brand. Game plan: The meatballs can be formed up to 24 hours ahead and refrigerated; they’ll just need an additional 3 to 5 minutes in the oven to cook through. The yogurt dip can be made 1 day ahead, covered tightly, and refrigerated. This recipe was featured as part of our Bring Happy Hour Home menu, as well as our Bar Snacks and Tailgating Recipes photo galleries.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 1/4 cup diced white onion
                                                                  • Yes No 1 tbsp diced mint
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 7 oz milk greek yogurt
                                                                  • Yes No 2 tsp diced cilantro
                                                                  • Yes No 2 tsp diced mint
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 medium lemon
                                                                  • Heat the oven to 375°F and arrange a rack in the middle.
                                                                  • Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
                                                                  • Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.
                                                                  • Bake until meatballs are no longer pink in the middle, about 15 minutes.
                                                                  • Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve with the meatballs.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 30meatballs
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Shoyu Ramen
                                                                   5 h
                                                                  Ingredients
                                                                  • Yes No 4 lb chicken necks and backs
                                                                  • Yes No one 3 lb rack of pork baby back ribs
                                                                  • Yes No 1 large leek
                                                                  • Yes No 2 oz ginger
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 qt water
                                                                  • Yes No 1/4 cup shoyu
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No one 3 1/2 lb boneless pork shoulder butt roast
                                                                  • Yes No salt
                                                                  • Yes No one 12 by 2 inch kombu
                                                                  • Yes No shoyu
                                                                  • Yes No 24 oz fresh
                                                                  • Yes No 5 oz baby spinach
                                                                  • Yes No 4 large soft eggs, and for 1 hour in equal parts soy sauce and mirin
                                                                  • Yes No 2 scallions, 2 sheets of nori, rice vinegar and togarashi
                                                                  • MAKE THE BROTH: In a large stockpot, combine the chicken, ribs, leek, ginger, garlic, water and shoyu. Bring to a boil.
                                                                  • Meanwhile, in a skillet, heat the oil. Season the pork butt with salt and brown it well on all sides over high heat, 12 minutes; transfer to the stockpot. Simmer the broth over moderately low heat for 2 hours, until the pork butt and ribs are just tender; skim any scum that rises to the surface. Transfer the pork butt and ribs to a platter and refrigerate. Strain the broth and discard the remaining solids.
                                                                  • Return the broth to the pot. Add the kombu and simmer over moderately low heat for 1 hour and 30 minutes. Let cool, then chill and refrigerate the broth overnight.
                                                                  • THE NEXT DAY, PREPARE THE RAMEN: Preheat the broiler. Skim the fat off of the broth and discard the kombu. Bring the broth to a simmer. Season with shoyu and keep hot.
                                                                  • Untie the pork butt and slice it across the grain 1/3 inch thick. Cut the ribs between the bones. Arrange the pork slices and ribs on a large baking sheet and brush with shoyu. Broil 8 inches from the heat for 3 minutes, turning once, until the meat is crisp; keep warm.
                                                                  • Divide the cooked noodles among 8 bowls and ladle 1 1/2 cups of broth into each one. Add the spinach in piles. Drain the eggs, cut each one in half lengthwise and set a half in each bowl. Arrange 2 slices of pork butt and 1 rib in each bowl and garnish with the scallions and nori. Serve the ramen immediately, passing the rice vinegar and togarashi at the table.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No a of fresh marjoram
                                                                  • Yes No 8 tbsp 8 tablespoons extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 good handfuls of rocket
                                                                  • Yes No 1 bulb of fennel
                                                                  • Yes No a of good quality black olives
                                                                  • Yes No a of lemon basil
                                                                  • Yes No a lemon
                                                                  • Yes No goats' cheese
                                                                  • Yes No 2 fresh red chillies
                                                                  • Preheat your oven to 200°C/400°F/gas 6. Chop the marjoram leaves, or pound them in a pestle and mortar. Put them in a bowl with a couple of tablespoons of olive oil and a pinch of pepper. Rub this mixture all over the goats' cheese and bake in the preheated oven for around 10 to 15 minutes until nice and golden. Toss the rocket, fennel, olives and lemon basil together in a bowl. Dress your salad with around 6 tablespoons of extra virgin olive oil and just over half your lemon juice, and season. Divide over four plates and sprinkle over the crumbled goat’s cheese and sliced chilli... fantastic!
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  A thick and creamy rice pudding dessert with the added texture and flavor of raisins and cinnamon.

                                                                  Ingredients
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 short cup cooked rice
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No butter
                                                                  • Bring whole milk and water to a slow simmer in a large pot, over medium/low heat. Stir in rice, add in cinnamon sticks and barely simmer, uncovered, until rice is softened which should be about 20-30 minutes. Stir occasionally. When rice is soft, remove cinnamon sticks and stir in condensed milk, vanilla, salt and raisins. Return to a slight simmer and cook for an additional 10-15 minutes or until most of the liquid is absorbed and rice has a pudding-like consistency. Serve hot, topped with a sprinkle of cinnamon or butter.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle

                                                                  "I created this recipe because I needed an easy, satisfying breakfast. Use as much ground red pepper as you want depending on how hot and spicy you like your food. Add a spinach salad with tomatoes and avocados, and this dish is transformed into a wonderful lunch." —Heather Demeritte, Scottsdale, Ariz.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped tomato
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No dash crushed red chili pepper
                                                                  • Yes No 1/4 tsp chopped oregano
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 egg
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1 2 oz green chilies in can
                                                                  • Yes No 4 6 inch corn tortilla
                                                                  • Yes No 1/2 2 oz cup shredded colby jack cheese
                                                                  • To prepare pico de gallo, combine first 7 ingredients in a small bowl.
                                                                  • To prepare the burritos, combine chopped fresh oregano and the next 4 ingredients (through the ground red pepper) in a small bowl, stirring well with a whisk.
                                                                  • Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add egg mixture, 1/4 cup onion, and green chiles to the pan. Cook for 3 minutes or until eggs are set, stirring frequently. Remove pan from heat; stir egg mixture well.
                                                                  • Heat the corn tortillas according to package directions. Divide the egg mixture evenly among tortillas. Top each serving with 2 tablespoons shredded cheese and about 1/3 cup pico de gallo.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 burrito)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1/2 cup raw cashews
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 tbsp oyster sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No black pepper
                                                                  • Preheat the oven to 350°. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
                                                                  • In a medium bowl, toss the chicken with 1 tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cook over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
                                                                  • Pour the chicken stock into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
                                                                  • Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir-fry with black pepper and serve right away.
                                                                  Cuisine:YesNorhone
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  These yogurt pops are a great alternative to the sugary lollies found in regular stores and will satisfy anyone with a sweet tooth, regardless of age. They?re perfect on a hot summer?s day, or any time of year ? whenever you fancy really!

                                                                  Ingredients
                                                                  • Yes No 2 ripe bananas
                                                                  • Yes No 1 cup frozen blueberry
                                                                  • Yes No 2 cups non fat plain yogurt
                                                                  • Yes No 2 tbsp 2 tablespoons honey
                                                                  • These yogurt pops are a great alternative to the sugary lollies found in regular stores and will satisfy anyone with a sweet tooth, regardless of age. They’re perfect on a hot summer’s day, or any time of year – whenever you fancy really!Jamie's Top TipsFeel free to mix things up a bit and use some different fruit along with the bananas – berries are especially good. Raspberries are really tasty and you can use them here, but I tend to stay away from them because of the seeds.This recipe uses frozen fruit which is great as it will have been picked while it’s at its best and frozen in time to keep in as many of the vitamins and minerals as possible. Have a search in your local store to see what frozen fruit you can get your hands on and experiment with different flavor combinations until you find your favorite.MethodPeel and slice your banana and put it into a food processor or blender with the frozen berries, yogurt and honey. Whiz it up on a low setting until really smooth. Divide the mixture between 6 paper cups or plastic molds – you want about 4 ounces in each.Place the pops in the freezer for 10 minutes, then gently poke a popsicle stick into the center of each one. Place back in the freezer for at least 3 hours, or until frozen solid.More InformationServing suggestions: Serve these as a snack during the day or for dessert after a balanced meal.Tips from the dietitian: Try tasting the fruit and yogurt mixture before you add the honey – if it’s sweet enough, you don’t even need to add the extra calories. Your kids will love these pops – they can help you make them and they’ll be sure to choose them for a treat in place of an unhealthy snack.Food safety: Make sure to store yogurt in the refrigerator until you are ready to use it. Look at the use by date on the container to make sure your yogurt is still fresh.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You can prepare these in muffin tins, but the cast-iron cornstick pan yields a crisper crust.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup whole wheat flour
                                                                  • Yes No 3/4 cup yellow cornmeal
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 1/2 tsp chili powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup frozen corn kernel
                                                                  • Yes No 1/3 cup minced red onion
                                                                  • Yes No 2 tbsp minced jalapeño chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 425°.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Make a well in center of mixture. Combine milk, oil, honey, and egg. Add to flour mixture, stirring just until moist. Fold in corn, onion, and jalapeño.
                                                                  • Place a cast-iron cornstick pan in a 425° oven for 5 minutes. Remove from oven; immediately coat with cooking spray. Spoon batter into pan. Bake at 425° for 18 minutes or until lightly browned. Remove from pan immediately; serve warm.
                                                                  Yields: 12(serving size: 1 cornstick)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  This two-for-one pie bakes our two favorites, pumpkin and pecan (sorry, mincemeat), into one delicious combo. This recipe is an adaptation of one in Baking: From My Home to Yours by Dorie Greenspan (Houghton Mifflin, 2006).

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/4 stick unsalted butter
                                                                  • Yes No 2 1/2 tbsp vegetable shortening
                                                                  • Yes No 1 cup canned unsweetened pumpkin puree
                                                                  • Yes No 2/3 cup heavy whipping cream
                                                                  • Yes No 1/2 packed cup golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 tsp dark rum
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup dark corn syrup
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/2 cup pecan halves
                                                                  • For the crust: Put flour, sugar, and salt into a food processor; pulse to combine. Drop in butter and shortening; pulse to cut into flour. What you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing, gradually add about 3 tbsp. ice water—add a little water and pulse once, add some more water, pulse again; keep going that way. Then use a few long pulses to get water into flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened, pulse in up to 1 tbsp. more ice water, to get a dough that will stick together when pinched. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour. 2. For the pumpkin filling: Pulse all ingredients together in a food processor. Leave filling in bowl. 3. For the pecan filling: In a bowl, whisk together all ingredients except pecans until smooth. 4. Preheat oven to 450°. Roll dough out to a 12" circle on a floured counter, turning dough over frequently; keep counter floured. Slide dough into the fridge for about 20 minutes to rest and firm up. Fit dough into a buttered 9" pie plate; cut excess dough to a 1/4"–1/2" overhang. Fold dough under itself, so that it hangs over the edge just a tad, and flute or pinch the crust to make a decorative edge. 5. To assemble: Give the pumpkin filling one last quick pulse, then remove bowl, rap it on counter to debubble batter, and pour filling into crust. Top pumpkin filling evenly with pecans, then pour over pecan filling. Poke down any pecans that float to the top and aren't covered with filling. Bake pie for 10 minutes. Reduce oven temperature to 300° and bake for another 35–40 minutes, or until it is evenly puffed and a slender knife inserted into the center comes out clean. Transfer pie to a cooling rack and let it stand until it is just warm or until it reaches room temperature. Correction: An earlier version of this recipe mistakenly called for 1/4 stick of butter for the pie crust. The recipe in fact calls for 1 1/4 sticks, for a total of 10 tablespoons.
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  This recipe for oxtail stew in red wine is adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009). Eastern Europeans love oxtails and this delicious stew served with thickened pan juices and roasted potatoes fills the bill. In Polish this is known as gulasz ogonowa, and in Hungarian it is tejfölös ököruszály. Compare this to oxtail-barley soup. Oxtails actually come from the tail of beef cattle. Here's a larger photo of Oxtail Stew in Red Wine. Makes 6 servings of Oxtail Stew in Red Wine

                                                                  Ingredients
                                                                  • Yes No 2 3/4 lb oxtail
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 1/2 cup chopped leeks, white and light green parts
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/2 cup diced plum tomato
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 3 cup beef broth
                                                                  • Yes No 4 parsley
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Generously season oxtails with salt and pepper. In a large Dutch oven or casserole, heat oil on high heat until it shimmers. Add oxtails in a single layer to hot oil, working in batches if necessary, and sear the oxtails until browned on all sides, about 10 minutes. Remove oxtails with tongs to a plate (leaving the oil behind). Cover oxtails loosely and set aside. Return Dutch oven to high heat until oil shimmers. Add onion, leeks and garlic and saute, stirring occasionally, until golden brown, about 15 minutes. Add tomatoes and cook until it deepens in color and smells sweet, abouty 2 minutes. Add sherry vinegar and honey. Stir until honey is dissolved. Return oxtails and any juices to the Dutch