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                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb hot italian sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1 cup homemade stock
                                                                  • Yes No 2 tbsp dry vermouth
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Yes No 3/4 lb wheat spaghetti
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 8 minutes. Remove. When the sausage is cool enough to handle, cut it into 1/2-inch slices.
                                                                  • Add the onion, peppers, and 3/4 teaspoon of the salt to the pan. Cook, stirring frequently, until the vegetables begin to brown, about 5 minutes. Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer. Add the garlic and cook, stirring, for about 30 seconds. Add the tomatoes, broth, vermouth, the reserved sausage and any accumulated juices, the parsley, and the remaining 1 teaspoon salt and bring to a simmer.
                                                                  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sausage-and-pepper mixture and the Parmesan. Serve with additional Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 lb shrimp
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 coarse tsp sea salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 cup shredded sharp cheddar cheese
                                                                  • Yes No 1 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 4 9 to 10 inch large flour tortilla
                                                                  • Yes No 3/4 lb zucchini
                                                                  • Yes No 3/4 cup corn kernel
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 firm ripe avocados
                                                                  • Yes No 2 large heirloom tomato
                                                                  • Yes No 1/4 cup thinly sliced yellow onion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Heat grill to high (about 450°) and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.
                                                                  • Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.
                                                                  • Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.
                                                                  • Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.
                                                                  • Mix salad ingredients gently in a bowl and arrange on plates. Cut quesadillas into wedges and serve them alongside salad.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In this recipe, raw nuts are cooked in honey, making them truly honey roasted. Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the honey. This recipe was featured as part of our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 cup honey
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 1 cup raw pumpkin seeds
                                                                  • Yes No 1 cup raw sunflower seeds
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Line a baking sheet with parchment paper and spray both the pan and the paper with cooking spray; set aside.
                                                                  • Heat honey in a medium saucepan over medium heat until a candy thermometer reads 240°F, about 10 minutes. Add remaining ingredients and cook until the thermometer reaches 305°F, about 20 minutes more.
                                                                  • Remove from heat, pour onto the lined baking sheet, and let cool to room temperature. Place in the refrigerator until hard, about 10 minutes more. Break into bite-size pieces and keep refrigerated until ready to serve.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Fans of carrot-ginger dressing will appreciate this riff on the classic, as developed by cookbook author Leah Koenig. Here, sweet summer plums blend with miso and ginger to complement a crunchy romaine and radish salad.

                                                                  Ingredients
                                                                  • Yes No 3 red plums, pitted
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 2 inchesfresh ginger
                                                                  • Yes No 2 tbsp white miso
                                                                  • Yes No 1 ½ tsp sugar, granulated
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No ¼ cupcanola oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 romaine heart
                                                                  • Yes No 4 small radish
                                                                  • Yes No 1 kirby cucumber
                                                                  • Yes No 1 avocado
                                                                  • Yes No salt and pepper
                                                                  • In a blender or food processor, combine all the ingredients for the dressing, except the oil. Puree until smooth and slowly drizzle in the oil until emulsified. Season with salt and pepper
                                                                  • In a large bowl, add the romaine, radishes, cucumber and avocado. Toss with half the dressing and season with salt and pepper. If desired, add remaining dressing or serve alongside.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve

                                                                  While I was writing up this recipe, I realized that this is my sixth potato salad for The Kitchn. Six potato salad recipes — I didn't even realize that I loved potato salad so much! But I do — a simple, fresh, impromptu potato salad is a wonderful way to add a little extra greenery to a meal, and if you treat the salad right, it doesn't need to be heavy or mayonnaise-laden at all. Take this one, for instance — not a smear of mayonnaise in sight.

                                                                  Ingredients
                                                                  • Yes No 4 small lb red potato
                                                                  • Yes No 1/2 lb radish
                                                                  • Yes No 2 green onions, green parts only
                                                                  • Yes No salt and pepper
                                                                  • Heat a large pot of well-salted water over high heat. When it boils, add the quartered red potatoes and cook until quite tender (about 15 to 18 minutes). Drain and return to the pot.
                                                                  • Stir in the radishes, green onions, olive oil, ponzu, and salt and pepper to taste. Serve warm or at room temperature.
                                                                  Yields: 6or more
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The chivito is the national sandwich of Uruguay. It's importance in Uruguay is on a par with the cheesesteak in Philadelphia. The chivito (whose name translates to "little goat") is a serious sandwich filled with meat. The star ingredient is a slice of churrasco (grilled, thin sliced beef), which is topped with slices of ham, bacon, lettuce and tomato, melted mozzarella cheese, and a fried egg. Optional toppings include cooked onions, olives, peppers, and pickles. Salsa golf, a mixture of ketchep and mayonnaise that is popular in Argentina and Uruguay, is the perfect condiment for this sandwich.

                                                                  Ingredients
                                                                  • Yes No 4 extra large very large sandwich buns
                                                                  • Yes No 4 thin slice steak
                                                                  • Yes No 8 piece bacon
                                                                  • Yes No 4 slice deli ham
                                                                  • Yes No 4 slice tomato
                                                                  • Yes No 4 slice mozzarella cheese
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No lettuce
                                                                  • Yes No mayonnaise
                                                                  • Yes No tomato ketchup
                                                                  • Yes No salt and pepper
                                                                  • Place a large skillet over medium heat and cook the bacon slices until crispy. Set aside on paper towels to cool. If using the filet steaks, drain the excess bacon fat out of the skillet. Slice each filet in halve crosswise, to make 2 thin steaks (4 total). Sprinkle with coarse salt, and use a mallet to pound the steaks even thinner. Heat the skillet over medium high heat until hot, and place steaks on the skillet. Cook for about 2 minutes per side, or until desired doneness. Remove to paper towels to cool. Wipe the skillet clean. Melt the butter in over medium heat, and fry eggs sunnyside up until desired doneness. Preheat the broiler. Assemble sandwiches: Spread inside of buns with ketchup and mayonnaise. Place lettuce slices over bottom half of buns. Top with a slice of beef, 2 bacon slices, a slice of ham, a slice of tomato, and a slice of mozzarella. Place sandwiches (uncovered) under the broiler briefly (keeping a close eye on them) to melt the cheese. Remove from oven and add the fried egg over the cheese, then top with the other half of the bun. Serve immediately.
                                                                  • Makes 4 large sandwiches.
                                                                  Cuisine:YesNophiladelphia
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A twist on the classic eggs Benedict, this makes a great brunch or dinner dish. As an option, place eggs on a bed of baby greens and serve bruschetta (toasted bread) on the side. Prosciutto, Italian for "ham," is a seasoned meat that's been salt-cured, air-dried, and pressed. It may cost more than other types of ham but gives more bang for your buck.

                                                                  Ingredients
                                                                  • Yes No 2 slice sourdough bread
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp diced rosemary
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tsp distilled white vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 thin slice crispy bacon
                                                                  • Yes No mustard vinaigrette
                                                                  • Heat a grill pan over medium-high heat, or preheat a broiler.
                                                                  • Lightly brush 1 side of each bread slice with 1 tablespoon olive oil, and sprinkle with rosemary, sea salt, and pepper; toast lightly, about 2 minutes per side. Loosely cover toast with aluminum foil to keep warm.
                                                                  • Fill a large skillet with water to within 2 inches; bring to a boil. Add vinegar and 1/4 teaspoon salt, and reduce heat to low.
                                                                  • Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Turn egg out of the bowl into skillet quickly so the egg keeps its shape when it hits water. Repeat with remaining eggs. Cook 5 minutes or until whites set and a thin translucent film forms over the yolk. (For a firmer yolk, cook about 1 minute longer.) Use a slotted spoon to gently lift eggs out of water, and place them on a paper towel to drain; cover loosely with foil to keep warm. Remove any loose whites from rim of the eggs.
                                                                  • Put a slice of bruschetta on each plate, and top with a slice of prosciutto and a poached egg. Drizzle 1 or 2 tablespoons Warm Mustard Vinaigrette over the top of each, and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 oz lemon juice
                                                                  • Yes No 4 oz champagne
                                                                  • Yes No 8 oz club soda
                                                                  • Yes No crushed ice
                                                                  • Yes No slice pineapple slices and star anise pods
                                                                  • In a small punch bowl, combine the genever, Créole Shrubb, lemon juice, Rich Simple Syrup and 10 dashes of the bitters and refrigerate until chilled, about 2 hours. Stir in the Champagne and club soda, add ice and garnish with the pineapple and star anise.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Pate brisee is a staple for pies and tarts. This recipe for pate brisee comes from "Martha Stewart's Pies and Tarts."

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup organic all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup organic unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
                                                                  • With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
                                                                  • Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened discs. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1double-crust or 2 single-crust 9-inch pies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate

                                                                  Enjoy this recipe for Sweet Potato Pie. It's a Thanksgiving favorite.

                                                                  Ingredients
                                                                  • Yes No 1 lb sweet potato
                                                                  • Yes No 9 inch pie crust
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup evaporated milk
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1/2 cup dark corn syrup
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp salt
                                                                  • Wash sweet potatoes. Prick with a fork. Place in microwave on paper towel. Microwave on high for 3 minutes. Turn potatoes over. Microwave for 3 more minutes. Carefully, remove from microwave and allow to cool. Once sweet potatoes are cool enough to handle. Remove the skin. Preheat oven to 425 degrees F. Prick pie crust with fork. Pre-bake for 15 minutes. Remove from oven. Lower oven temperature to 350 degrees F. Mix sweet potatoes, eggs, evaporated milk, brown sugar, corn syrup, butter, vanilla and spices. Combine completely. Pour into crust. Bake for 20 - 25 minutes. If center is set, remove from oven. Cool completely on wire rack. Serve with whipped cream.
                                                                  Cuisine:YesNosouthern
                                                                  • Prep Time: 28 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 48 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is Korean barbecue at its best: thin slices of beef short rib marinated and grilled. What to buy: Korean-style beef short ribs are much thinner than the more common English version. They should only be about 1/4 inch thick, with three rib bones attached. If you can’t find them, other cuts of beef or ribs can be used (cooking times may vary). Korean malt syrup or mool yut is a very thick and sticky syrup made from ground corn or sprouted barley (or sometimes both) and is used to give sweetness and shine to meat dishes. It can be found in Korean markets or online, but if you can’t find it you can substitute half the amount of barley malt syrup, light corn syrup, honey, or sugar. Soju is a distilled liquor made from grain or sweet potato and can be found in Asian markets or specialty liquor stores. Game plan: These ribs are fairly fatty and can cause flare-ups on the grill. Space them at least 1 inch apart (grill in batches if necessary) to prevent grease fires. This recipe was featured as part of our Korean barbecue menu.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup pineapple juice
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1/3 cup korean malt syrup
                                                                  • Yes No 4 scallion
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 2 tbsp packed golden brown sugar
                                                                  • Yes No 2 tbsp soju
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 lb korean style beef short ribs
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Combine juice, soy sauce, malt syrup, scallions, garlic, sesame oil, brown sugar, soju, and pepper in a medium nonreactive bowl. Whisk until completely incorporated.
                                                                  • Place ribs in a large resealable plastic bag or a nonreactive dish and cover with marinade. Toss the meat in the marinade until well coated. Seal and refrigerate 12 hours or overnight.
                                                                  • Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in oil. Remove ribs from the refrigerator and let sit at room temperature while the grill is heating, at least 20 minutes.
                                                                  • Remove ribs from marinade and let excess drip off. Grill, spaced 1 inch apart, until well done and crispy on the edges, about 5 minutes per side (look out for flare-ups). Remove to a platter, sprinkle with sesame seeds, and serve.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 4 cherry
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz malt whiskey
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 2 dash celery
                                                                  • Yes No 1 oz club soda
                                                                  • In a cocktail shaker, muddle the 4 pitted cherries. Add ice and all of the remaining ingredients except the club soda and garnish. Shake well. Strain into an ice-filled collins glass, stir in the club soda and garnish with a cherry.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir

                                                                  Serve this top-rated pecan tart recipe for dessert at holiday dinners and parties.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup coarsely chopped pecan
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2/3 cup powdered sugar
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 2/3 cup butter
                                                                  • Yes No 3 tbsp whipping cream
                                                                  • Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
                                                                  • Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
                                                                  • Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
                                                                  • Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
                                                                  • Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
                                                                  • Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No desirée potatoes
                                                                  • Yes No 2 spring onions
                                                                  • Yes No sea salt and fresh ground black pepper
                                                                  • Yes No 1 tsp 1 teaspoon plain flour
                                                                  • Yes No 1 of butter
                                                                  • Yes No 2 eggs
                                                                  • Yes No 3 good quality smoked salmon
                                                                  • Yes No 2 tsp 2 teaspoons soured cream
                                                                  • Yes No a of fresh chives
                                                                  • Boil the potatoes in salted water until just cooked. Drain well and, when cool enough to handle, grate on the coarse side of a cheese grater into a mixing bowl. Add the spring onions, seasoning, flour and half the butter and mix well. Divide into 4 equal balls and pat into flat rounds. Leave covered in the fridge overnight if you can.Heat a non-stick frying pan over a moderate heat and add the rest of the butter. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.Meanwhile, soft boil the eggs for 4 minutes – this recipe works best with runny yolks. Arrange a couple of potato cakes on each plate and top with smoked salmon. Shell the eggs and place on top. Spoon soured cream over the eggs and sprinkle over the chives. Season well.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    sprinkle

                                                                  Panettone is an extraordinarily rich Milanese Christmas cake that also keeps quite well: Traditionally, the Milanese set aside a slice to enjoy on San Biagio, February 3. Panettone is one of the most involved and difficult Italian cakes, and most Italians buy their panettoni from bakeries, or at supermarkets. However, you may want make a Panettone, and this is a relatively easy home recipe.

                                                                  Ingredients
                                                                  • Yes No 3 2 tbsp, 350 gram cup less 2 tablespoons flour
                                                                  • Yes No 1/2 125 gram cup unsalted butter
                                                                  • Yes No the an organically grown lemon
                                                                  • Yes No 1/4 100 gram lb golden raisin
                                                                  • Yes No 4/5 80 gram cup sugar, granulated
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 2 60 gram oz baker's yeast
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 oz candied fruit
                                                                  • Yes No a pinch salt
                                                                  • Dissolve the yeast in a little warm water, and combine it with 7/8 cup flour. Knead well, form the dough into a loaf, make an X in the top of the loaf, wrap the loaf in a cloth, and let it rise in a warm place for about 25 minutes. Combine the loaf with 1 1/8 cups flour and the milk. Knead until the dough is smooth and homogenous, form it into a loaf, and wrap it in the cloth. Put it to rise in a warm place for 2 hours. Put the sugar in a bowl and dissolve it with a little hot water, thus obtaining a syrup. Beat in the yolks, one at a time, and about half an egg white. Keep the mixture warm over a double boiler, but do not let it cook. Melt 1/2 cup of butter. Make a mound of the remaining flour in a bowl and scoop a well into it. Put the risen dough in the well, together with the melted butter, the grated lemon zest, a pinch of salt, and the warm syrup mixture. Mix energetically for 15 minutes, adding, if need be, a little warm water; the dough should be firm and elastic. Incorporate the raisins (squeeze them to make sure they are well drained) and the candied fruit into the dough. Shape the dough into a ball and put it in a bowl, in a warm place. Let it rise until it has doubled in volume. Preheat your oven to 440 F (220 C). Melt the remaining butter. Put the dough into a high-sided mold lined with buttered oven parchment, make an X in the top of it, and bake it for about an hour. After 10 minutes, carefully pour the melted butter into the X on top of the panettone and continue to bake it until it is done, gradually lowering the oven temperature somewhat as the top browns.
                                                                  Cuisine:YesNomilanese
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 large onion
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 1 a little rosemary
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No two 15 oz canned cannellini bean
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • In a large saucepan, heat the olive oil until shimmering. Add the onions, garlic, rosemary and crushed red pepper and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer. Stir in the beans, parsley and water and simmer until stewy, about 5 minutes. Stir in the cheese and season with salt and pepper. Serve warm or at room temperature.
                                                                  Yields: 4cups
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 3/4 oz citrus vodka
                                                                  • Yes No 2 oz nectar
                                                                  • Yes No 1/2 oz cream soda
                                                                  • Yes No 1 oz ginger ale
                                                                  • Yes No 2 slice pear
                                                                  • Fill a pint glass with ice. Add all of the remaining ingredients except the ginger ale and pear slices and stir well. Strain into a chilled coupe, top with the ginger ale and garnish with the pear slices.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1/2 cup lentil
                                                                  • Yes No 3 1/3 cup water
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 4 scallion
                                                                  • Yes No 2 turnip
                                                                  • Yes No 3 carrot
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3/4 lb brussels sprout
                                                                  • Yes No 1 10 oz frozen cut green bean
                                                                  • In a medium saucepan, combine the lentils, 2 cups of the water, and 3/4 teaspoon of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are just tender but not falling apart, 25 to 30 minutes. Drain if necessary, cover, and set aside.
                                                                  • Meanwhile, in a large nonstick frying pan or a wok, heat 1 tablespoon of the oil over moderately high heat. Add half of the ginger and scallions and cook, stirring, for 30 seconds. Add the turnips and carrots and cook, stirring, for 2 minutes. Add 1 cup of the water, 3/4 teaspoon of the salt, and the vinegar. Boil until the vegetables are tender and no liquid remains in the pan, about 10 minutes. Transfer the vegetables to a large bowl.
                                                                  • In the same pan, melt the butter with the remaining 2 tablespoons of oil over moderately high heat. Add the remaining ginger and scallions and cook, stirring, for 30 seconds. Add the Brussels sprouts and cook, stirring, for 2 minutes. Add the green beans and the remaining 1/3 cup of water and 1 teaspoon salt. Reduce the heat and simmer until the vegetables are just tender, about 5 minutes. Stir in the carrot mixture and the drained lentils and toss gently to combine.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir

                                                                  Usually made with pigeons instead of Cornish hens, this dish (pronounced ha-MAM mah-SHE bee boor-GHOUL) is one of the delicacies of Egypt, where villagers along the Nile River raise pigeons. The stuffing is baked separately and served alongside the hens.

                                                                  Ingredients
                                                                  • Yes No 3 1 1/2 lb rock cornish game hen
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup coarsely chopped onion
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 1/2 tsp cardamom, ground
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp allspice, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup currant
                                                                  • Yes No 3 1/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 cup bulgur
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/3 cup pine nut
                                                                  • Yes No 3 tbsp butter
                                                                  • To prepare the hens, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the onion and next 5 ingredients (onion through allspice) in a food processor; process until smooth. Combine hens and onion mixture in a large zip-top plastic bag. Seal bag; marinate in refrigerator 1 hour, turning bag occasionally. Remove the hens from the bag; discard marinade.
                                                                  • Preheat oven to 400°.
                                                                  • Place hens on a broiler pan coated with cooking spray; bake at 400° for 35 minutes or until thermometer registers 180°.
                                                                  • To prepare the bulgur, soak currants in a bowl of water 15 minutes. Drain; set aside. Bring broth to a boil in a medium saucepan. Add the bulgur, 1 1/2 teaspoons cinnamon,1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in currants, pine nuts, and butter.
                                                                  Yields: 6servings (serving size: 1/2 cornish hen and 1 1/2 cups bulgur mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ham with Beer Glaze
                                                                   1 h 45 m

                                                                  A baked ham with a brown sugar-sweetened beer glaze.

                                                                  Ingredients
                                                                  • Yes No 1 3 to 4 lb fully cooked ham
                                                                  • Yes No 1 cup beer
                                                                  • Yes No beer glaze
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No beer to make a smooth paste
                                                                  • Place ham in an uncovered roasting pan. Pour 1 cup of beer over the ham; bake at 350° for 1 hour. Baste with the pan drippings every 15 minutes. Meanwhile, combine ingredients for beer glaze, using enough beer to make a smooth, paste-like glaze. Remove ham from oven and score fat diagonally in a criss-cross pattern. Stud with whole cloves and spread with the beer glaze. Roast for 30 to 45 minutes longer, or until well glazed and cooked through. The internal temperature of a fully cooked ham should be about 140°. More Baked Ham Recipes Ham with Orange Glaze Orange Glazed Ham Ham with Bourbon Mustard Glaze Ham Slice with Cranberry Sauce Ham Slices with Rice and Cheddar Cheese Grilled Ham Slice Ham Slices with Pineapple Sauce Ham Recipes Index Main Dish Casseroles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    slow cook

                                                                  Though this pie should be assembled and served the same day, you can get a head start by combining the berries and sugar and chilling them the night before.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup blackberry
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 15 oz refrigerated piecrusts
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 3 oz raspberry gelatin
                                                                  • Yes No 4 drop blue liquid food coloring
                                                                  • Yes No whipping cream
                                                                  • Gently toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours. Drain.
                                                                  • Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
                                                                  • Bake at 450° for 7 to 9 minutes or until lightly browned.
                                                                  • Stir together cornstarch and remaining 1 cup sugar in a small saucepan; slowly whisk in 1 1/4 cups water and vanilla. Cook over medium heat, whisking constantly, 7 to 8 minutes or until mixture thickens.
                                                                  • Stir together raspberry gelatin and blue liquid food coloring in a small bowl; whisk into the warm cornstarch mixture.
                                                                  • Spoon blackberries into piecrust. Pour glaze evenly over berries, pressing down gently with a spoon to be sure all berries are coated. Chill 2 1/2 hours. Serve with whipped cream, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  The primary use of grenadine is to color a drink, which is most evident in a Tequila Sunrise. The Tequila Sunrise is yet another drink in the long procession of cocktails born during the Prohibition era. Marion Gorman and Felipé de Alba, in The Tequila Book, suggest that the Tequila Sunrise was invented at the Agua Caliente racetrack for Californians who spent the night betting on the horses while drinking too much. The cocktail was considered to be a morning pick-me-up for the bettors—hence the name Tequila Sunrise. While absolutely plausible, the story may be just one more instance of the need to historicize a cocktail. To tell whether a Tequila Sunrise is made right, watch the glass. Because of grenadine’s specific gravity, it will begin to settle in the bottom of the glass beneath the glowing orange juice, a phenomenon that could have easily inspired its name. There is also a Tequila Sunset, which seems to have nothing to do with either theory of origin. The trick to making a Tequila Sunrise work is all in the pouring. Think of it as a larger, and more salubrious, Pousse Café. Pour the ingredients slowly, and never over ice, or you will lose the effect. Therefore, chill the tequila first. If you decide to shake, omit the grenadine from the shaker and add it later. White tequila is always used.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz white tequila
                                                                  • Yes No 4 oz orange juice
                                                                  • Yes No dash grenadine
                                                                  • Yes No slice orange
                                                                  • Variations:
                                                                  • Malibu Sunrise: Substitute Malibu coconut rum for the tequila.
                                                                  Cuisine:YesNomalibu
                                                                  Yields: 1drink
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 10 medium belgian endive
                                                                  • Yes No 1/2 cup gin
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 scallions, white and pale green parts only
                                                                  • Yes No 2 tbsp salted roasted pumpkin seeds
                                                                  • Yes No balsamic vinegar
                                                                  • In each of 2 large skillets, heat 1 1/2 tablespoons of the extra-virgin olive oil. Add the endive halves, cut sides down, and cook over moderate heat until richly browned, about 5 minutes. Slowly pour 1/4 cup of the gin into each skillet and cook until it's reduced by half. Turn the endives over, season with salt and freshly ground black pepper and add 1/2 cup of the orange juice to each skillet. Cover and cook over low heat, turning once, until the endives are tender, about 15 minutes.
                                                                  • Transfer the braised endives to a warm platter, cut sides up. Pour the liquid from one of the skillets into the other. Add the butter and honey and boil over high heat until syrupy, about 4 minutes. Season with salt and freshly ground pepper. Pour the sauce over the endives and garnish with the sliced scallions and roasted pumpkin seeds. Drizzle the endives with the balsamic vinegar and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  This cocktail recipe is courtesy of Charles Corpion from The Four Seasons.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz orange vodka
                                                                  • Yes No 1/2 oz orange liqueur
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No ice cube
                                                                  • Yes No club soda
                                                                  • Yes No 1 mint
                                                                  • Yes No 1 raspberry
                                                                  • In a cocktail shaker, combine vodka, orange liqueur, lemon juice, and ice; shake until well combined. Strain into a chilled martini glass; add a splash of soda. Carefully fold mint leaf in half lengthwise and place the stem end into the opening of the raspberry. Float on top of cocktail and serve immediately.
                                                                  Yields: 1cocktail
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Just two ingredients combine for a complement to all kinds of bread.

                                                                  Ingredients
                                                                  • Yes No 2 cup chopped organic basil
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Combine basil and oil in a small, heavy saucepan. Cook over medium-low heat until thermometer registers 180°. Reduce heat to low; cook 20 minutes (do not allow temperature to rise above 200°). Cool to room temperature. Drain oil mixture through a sieve into a bowl; discard solids.
                                                                  Yields: 12servings (serving size: 2 teaspoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve

                                                                  For all you fans of Brussels sprouts, here is something a little different. However, if you don’t like such a strong taste from the sprouts, you can blanch them in boiling water for 2 minutes and then run under cold water before cooking in the vegetable stock but reduce the final cooking time. Delicious served with pan-fried steak. Try adding chopped almonds just before serving to give this dish a bit of crunch.

                                                                  Ingredients
                                                                  • Yes No 1 250g lb brussels sprout
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 10 300ml fl oz vegetable stock
                                                                  • Yes No 2 tbsp wholegrain mustard
                                                                  • Yes No pinch salt, pinch freshly ground black pepper
                                                                  • Yes No 2 tbsp clear honey
                                                                  • Cut the Brussels sprouts in half. Heat the oil in a large pan, add the Brussels sprouts and fry for 2 minutes. Remove from the heat and carefully pour in the vegetable stock and stir in the mustard and seasoning. Bring to the boil, simmer uncovered for 3-4 minutes until the Brussels sprouts are tender. Stir in the honey and serve immediately. Recipe Courtesy of Think Vegetables UK
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Made with a simple egg batter, this feta-studded tart hails from the region of Epirus.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp vodka
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 1/4 cup flour
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp baking powder
                                                                  • Yes No 10 oz feta cheese
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Heat oven to 500°. Put an 18" x 13" x 1" rimmed baking sheet into oven for 10 minutes.
                                                                  • Meanwhile, whisk together 2 tbsp. oil, vodka, egg, and 1 cup water in a bowl. In a separate bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.
                                                                  • Brush remaining oil over bottom of hot pan and add batter, smoothing batter with a rubber spatula to coat the bottom evenly, if necessary. Distribute cheese evenly over batter, and dot with butter. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes. Let cool slightly before slicing and serving.
                                                                  • SERVES 8 – 10
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Recipe courtesy of Chef G. Garvin

                                                                  Ingredients
                                                                  • Yes No 4 lb center beef tenderloin roast
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp garvin's seasoned salt
                                                                  • Using a small paring knife, cut eight very small slits in the tenderloin just wide enough to slide one clove of garlic into each slit.
                                                                  • Rub the meat with the oil then season with whole tenderloin with the seasoned salt, kosher salt, and pepper. Use 100% cotton kitchen string to tie the roast at 2-inch intervals for even cooking.
                                                                  • Arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place tenderloin roast on a grill rack over the drip pan. Cover; grill for 1 to 1-1/4 hours or until an instant-read thermometer inserted into the thickest part of the roast reads 135°F for medium rare. Remove meat from the grill. Cover with foil and let stand for 15 minutes. Remove string; slice and serve.
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  Chimichurri - an Argentine condiment - is a thick herb sauce packed with flavor. Roasted potatoes are the perfect accompaniment. You can also prepare this recipe with a pork tenderloin or pork loin.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup fat-free low-sodium chicken broth
                                                                  • Yes No 1 canned chipotle chile in adobo sauce
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1/4 cup fat-free low-sodium chicken broth
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup shredded carrot
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare pork chops, combine 3/4 cup chicken broth and chipotle chile in a blender; process until smooth. Combine chile mixture and pork chops in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Remove chops from bag; discard marinade.
                                                                  • To prepare Chimichurri Sauce, combine parsley and next 7 ingredients (parsley through garlic) in a blender; process until smooth. Pour into a bowl; stir in carrot and onion. Set aside.
                                                                  • Prepare grill.
                                                                  • Place the chops on grill rack coated with cooking spray; cook 5 minutes on each side or until done. Serve with Chimichurri Sauce.
                                                                  Yields: 4servings (serving size: 1 pork chop and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Treat your family to a steakhouse supper that's kinder to your wallet, complete with familiar sides: tomato salad and creamed spinach.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 beefsteak tomato
                                                                  • Yes No 1 sweet onion
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 10 oz frozen chopped spinach
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 4 flat, 4 to 6 oz iron steaks
                                                                  • In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Place tomato and onion slices on a platter, and drizzle with vinaigrette. Set aside.
                                                                  • In a medium saucepan, heat remaining tablespoon oil over medium. Add chopped onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
                                                                  • Add flour to pan; cook, stirring, 30 seconds. Gradually whisk in milk. Stir in spinach and nutmeg; season with salt and pepper. Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes. Cover, and set aside.
                                                                  • Heat a large skillet over medium-high. Season steaks with salt and pepper. Cook until browned and medium-rare, 3 to 4 minutes per side. Serve steaks with tomato salad and creamy spinach.
                                                                  Cuisine:YesNovidalia
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 3 1/2 tsp lemon juice
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 1/2 tsp paprika
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/3 cup chopped flat leaf parsley
                                                                  • Yes No 4 2 lb, 1 inch thick swordfish steak
                                                                  • Light the grill or heat the broiler. Put the tomatoes in a blender or food processor and add 4 tablespoons of the oil, the lemon juice, cumin, paprika, oregano, ginger, 3/4 teaspoon of the salt, 1/8 teaspoon of the pepper, and the parsley. Blend just until the mixture becomes a coarse puree.
                                                                  • Coat the swordfish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, about 4 minutes longer. Serve the sauce alongside.
                                                                  Cuisine:YesNonorth african
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This carrot ring recipe is made with grated carrots and is suitable for Passover. It makes a great side dish for beef brisket or apricot-baked chicken.

                                                                  Ingredients
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1 1/2 cup oil
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3 cup shredded carrot
                                                                  • Yes No 2 cup matzo meal
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Heat oven to 300 degrees. Lightly coat a medium ring mold with cooking spray. In a large bowl, cream sugar and oil. Beat in egg yolks and carrots. In a separate bowl, whisk together matzoh meal, baking soda and salt. Add to carrot mixture, mixing well. Add water and lemon juice and combine thoroughly. In a separate bowl, beat egg whites until stiff but not dry, and stir 1/3 of the whites into the carrot mixture to lighten it. Then, fold in remaining whites, trying not to deflate the volume. Pour mixture into prepared mold. Bake 15 minutes at 300 degrees. Raise heat to 375 degrees and bake an additional 20 minutes. Let cool 15 minutes before unmolding.
                                                                  Yields: 8servings of carrot ring
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive or avocado oil
                                                                  • Yes No 2 medium white onion
                                                                  • Yes No 3 orange bell pepper
                                                                  • Yes No coarse salt
                                                                  • In a large skillet, heat 1 tablespoon
                                                                  • oil over medium-high. Add onions
                                                                  • and peppers; cook, stirring occasionally,
                                                                  • until beginning to brown,
                                                                  • about 7 minutes. Season with salt
                                                                  • and pepper and add 3/4 cup water;
                                                                  • cover and simmer 3 minutes.
                                                                  • Uncover and cook, stirring occasionally,
                                                                  • until vegetables are soft and
                                                                  • liquid has evaporated, 2 minutes.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1 15 oz tomato sauce
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/4 cup chipotle flavored hot sauce
                                                                  • Yes No 1 tbsp grated lime rind
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 4 lb chicken wings
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No peanut oil
                                                                  • Heat tomato sauce and butter in a small saucepan over medium heat, stirring until butter melts. Stir in honey and next 4 ingredients, and bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.
                                                                  • Cut off wingtips, and discard. Cut wings in half at joint, if desired.
                                                                  • Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.
                                                                  • Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375°.
                                                                  • Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)
                                                                  • Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • 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
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Most stuffing recipes made with squishy sliced white bread and the usual celery-onion-pork combo end up resembling, at best, sausage-flavored paste. Here, the bread cubes stay crispy on top, and the vegetables give the stuffing a great flavor—you won’t miss the pig products. What to buy: Because the base of this stuffing is the bread, make sure you buy a loaf with good flavor and a crispy crust. Avoid mass-produced French bread that is overly soft or spongy, as it will get mushy. If you can’t find suitable French bread, a good substitute is ciabatta or another crusty Italian bread. Game plan: This stuffing can be completely made ahead. Cool and refrigerate until ready to serve. Rewarm uncovered in a 350°F oven for about 30 minutes. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1 inch, 1 lb sweet batard, cubes
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 8 oz cremini mushrooms, stems
                                                                  • Yes No 1 1 lb medium celery root, also known as celeriac
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 tbsp diced sage
                                                                  • Yes No 2 tsp diced thyme
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup mushroom broth
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-13-inch baking dish with butter; set aside.
                                                                  • Spread bread cubes in a single layer on a baking sheet and toast until dry and lightly browned, about 15 minutes. Remove from the oven, let cool slightly, and transfer to a large bowl; set aside.
                                                                  • Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering. Add mushrooms and cook, stirring rarely, until browned, about 6 minutes. Remove from heat and transfer to the bowl with the bread cubes; set aside.
                                                                  • Using a vegetable peeler, peel celery root and cut into 1/2-inch cubes. (Peel and cut the celery root at the last minute, because it will oxidize when exposed to air.) Return the frying pan to medium heat and add butter and remaining 2 tablespoons oil. When butter has melted, add celery root, onion, sage, and thyme and season generously with salt and pepper. Cook, stirring occasionally, until onion just begins to soften, about 6 to 8 minutes. Transfer vegetables to the bowl of bread cubes and mushrooms.
                                                                  • Evenly drizzle wine around the bowl, add egg, and stir to evenly coat bread cubes and vegetables. Drizzle half of the mushroom broth over the mixture and stir to evenly combine. Drizzle in the remaining broth and stir until all bread cubes are evenly moistened. Season with additional salt and pepper as needed.
                                                                  • Transfer stuffing to the prepared baking dish, slightly compacting it. Cover with foil and bake for 30 minutes. Remove foil and continue to bake until bread cubes on top are crispy and browned, about 30 minutes more.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup plain nonfat greek yogurt
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 5 tbsp lemon juice
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cardamom pods
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No four 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1/4 cup tahini paste
                                                                  • Yes No 1 tbsp canola oil
                                                                  • In a large bowl, whisk 1 cup of the yogurt with the cider vinegar, 2 tablespoons of the lemon juice, two-thirds of the minced garlic cloves, 1 teaspoon of salt, 1 teaspoon of black pepper, the cardamom and cayenne. Add the chicken breasts and turn to coat. Cover and refrigerate for 4 hours.
                                                                  • Meanwhile, in a small bowl, whisk the tahini paste with the remaining minced garlic and 3 tablespoons each of yogurt and lemon juice. Season with salt and pepper.
                                                                  • Light a grill or heat a grill pan. Brush the grill grates or the pan with the canola oil. Remove the chicken from the marinade and shake off any excess. Grill the chicken breasts over moderate heat, turning once, until they are browned and cooked through, about 15 minutes. Transfer the chicken breasts to a cutting board and let them rest for 5 minutes. Slice the chicken into strips and serve with the tahini sauce.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Pljeskavica (PLYESS-kah-vee-tsah) are Serbian hamburgers popular in one form or another throughout the Balkans. The name for these meat patties comes from pljesak, a word meaning "to clap the hands," the motion used to form these thin, large burgers. They can be made with any combination of pork, lamb and beef and can be grilled, broiled, baked or pan fried, although grilling is traditional. Makes 6 large Serbian Pljeskavica Hamburgers

                                                                  Ingredients
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1/2 lb ground lamb
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tbsp hot paprika
                                                                  • Mix together all ingredients until thoroughly combined. Refrigerate for several hours for flavors to meld and mixture to firm. Heat grill. Using slightly dampened hands, divide meat mixture into 6 portions. Form into thin patties, 9 inches by 1/2 inch or about the size of a small dinner plate. Grill, broil or pan fry pljeskavica about 7 minutes per side. Indoor grills work well, too. Serve with green onions or chopped raw onion, tomatoes, pogacha and Serbian potato salad or cole slaw on the side. Some Serbs place the patty on a large bun like an American hamburger.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    pan fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 1/4 cup low-sodium chicken broth
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 5 scallions, white parts from green
                                                                  • Yes No 2 8 oz boneless pork chops
                                                                  • Yes No 1/4 cup dry roasted peanut
                                                                  • In a small bowl, mix broth, soy sauce, vinegar and cornstarch together. Set aside.
                                                                  • Warm oil in a wok or large skillet over medium-high heat. Add ginger and white part of scallions. Cook, stirring constantly, until scallions are just softened, about 1 minute.
                                                                  • Add pork and cook, tossing with tongs, until firm and no longer pink, 5 minutes.
                                                                  • Stir in sauce and 1/4 cup peanuts. Cook, stirring constantly, until sauce is thickened and pork is heated through, 2 minutes. If sauce is too thick, add broth, 1 Tbsp. at a time, until it reaches desired consistency. Top with green part of scallions and 1 Tbsp. peanuts.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz scotch whisky
                                                                  • Yes No 1 1/2 oz apple schnapps
                                                                  • Yes No 1 thin slice granny smith apple
                                                                  • Fill two-thirds of a pint glass with ice. Add the scotch, apple schnapps and bitters and stir until completely chilled. Strain into a chilled martini glass and garnish with the apple slice.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Preshredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns. This recipe suggests an entirely new use for them: seared onto fat fillets of salmon to form a fantastic crisp crust.

                                                                  Ingredients
                                                                  • Yes No 4 cup frozen shredded potatoes
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 8 oz skinless salmon fillet
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 4 oz herb salad mix
                                                                  • In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
                                                                  • In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil, potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.
                                                                  • Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This deeply flavored brown mushroom sauce is reminiscent of the classic bordelaise sauce but made in a fraction of the time. It's virtually fat-free--another plus. This sauce garnered our highest rating in the Test Kitchens. Try it with beef, lamb, venison, or pork. This recipe goes with Pepper Steak with Port-Wine Mushroom Sauce

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sliced shiitake mushroom cap
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/3 cup port wine
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 tsp tomato paste
                                                                  • Yes No 1/8 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Combine mushrooms and flour in a bowl; toss well.
                                                                  • Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard.
                                                                  Yields: 1cup (serving size: 1/4 cup)
                                                                    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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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Though Italian cookbooks wonder at the origins of this pudding's name, Zuppa Inglese really is an English trifle, in other words a pudding made by interlayering cake with cream and other ingredients. It's especially common in Tuscany, because the English who lived in the region a century ago often asked for it, but you will find it throughout the Peninsula. It can be served either chilled, or partially frozen, though if you take that route be careful lest it freeze solid. To serve 4-6 you'll need:

                                                                  Ingredients
                                                                  • Yes No 8 200 gram oz savoiardi
                                                                  • Yes No 3 750 milliliter cup milk
                                                                  • Yes No 1/2 50 gram cup flour
                                                                  • Yes No 1/2 100 gram cup sugar, granulated
                                                                  • Yes No an 30 gram oz bitter cocoa powder
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 1/2 cup rum
                                                                  • Yes No 1/2 cup alkermes
                                                                  • Yes No cream and maraschino cherries
                                                                  • Yes No a deep, smooth sided mold, lined
                                                                  • Put all but a half cup of the milk in a pot and set the pot over a very gentle flame. Beat the yolks in a deep bowl with 3/8 cup (75 g) of the sugar, and then sift in the flour, beating steadily so as to obtain a smooth, lump-free cream. Put the remaining sugar in another pot and mix the cocoa into it, then stir a tablespoon or two of cold milk into the mixture and heat it over a low flame, being careful to avoid the formation of lumps. Gently stir the remaining cold milk into the egg mixture, and then, stirring constantly and gently, add the hot milk to the cream. When the cream is well mixed, gently pour it back into the pot you used to heat the milk and return it to the slow burner. Heat, stirring, until it barely reaches a boil, and cook for two minutes, stirring gently. Remove the pot from the fire, pour half the cream into a bowl, and gently stir the chocolate into the remaining half so as to obtain both pastry cream and chocolate cream. Mix the rum and Alkermes with a quarter cup of water in a bowl, brush the Savoiardi with the mixture (don't soak them, or they will sweat out the excess later), and use them to line the pudding mold. Next, pour the pastry cream over the Savoiardi, cover it with a layer of brushed Savoiardi, and finish with the chocolate cream, followed by a final layer of brushed Savoiardi. Cover the pudding with aluminum foil and chill it in the refrigerator for at least 12 hours. Come time to serve it, remove the foil, cover the mold with a serving dish and upend it, so the pudding comes to rest upon the serving dish. Remove the aluminum or oiled paper you used to line the mold, and decorate the zuppa inglese with dollops of whipped cream from a pastry sack, and maraschino cherries cut in half. Yield: 4-6 servings zuppa inglese.
                                                                  Cuisine:YesNoenglish
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. Since the baking powder, which lightens the muffins, is activated by moisture, get the batter into the oven immediately. For soft edges, use liners; for crisp edges, use a well-greased, unlined pan. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces). In the off-season I used IQF (individually quick-frozen) fruit; there's no need to thaw.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No pinch salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 2 1/4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup blueberry
                                                                  • Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.
                                                                  • MAKE THE CRUMB TOPPING In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
                                                                  • MAKE THE MUFFINS In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
                                                                  • Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
                                                                  Yields: 18muffins
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick

                                                                  Put together these turkey burgers for a speedy supper after a late-afternoon or early-evening workout. Use prechopped onion and bell pepper, if you prefer, so the burgers come together even more quickly. Garnish with fresh lettuce, tomato, and red onion, if desired.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup tomatillo salsa
                                                                  • Yes No 2 tbsp chopped avocado
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 2 1 oz slice white bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 1/2 cup diced green bell pepper
                                                                  • Yes No 2 tsp fajita seasoning
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1 egg white
                                                                  • Yes No 4 1 1/2 oz wheat hamburger buns
                                                                  • Combine tomatillo salsa, chopped avocado, and cilantro; set aside.
                                                                  • Place bread in a food processor; pulse 10 times or until crumbs measure 1 cup.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell peppers; sauté 5 minutes or until tender. Stir in 1/2 teaspoon fajita seasoning and 1/8 teaspoon salt. Cool.
                                                                  • Combine breadcrumbs, onion mixture, remaining 1 1/2 teaspoons fajita seasoning, remaining 1/8 teaspoon salt, tomato paste, turkey, and egg white in a large bowl. Using damp hands, divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. Heat pan over medium heat. Recoat pan with cooking spray. Add patties; cook 4 minutes on each side or until done. Place 1 patty on bottom half of each bun. Top each serving with 1 1/2 tablespoons salsa mixture; top with remaining halves of buns.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Are you a gingerbread lover? If you've had enough of ginger cakes and gingersnaps, try these icebox cupcakes, made with our favorite spicy gingerbread cookies and whipped cream, softened overnight in the fridge into triple-decker mini-cakes. Soft, spicy and single serving, they're a twist on the usual cookie — and possibly the best way to eat three cookies at once!

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp ginger powder
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 2/3 cup unsulfured molasses
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  Cuisine:YesNoeuropean

                                                                  These skewers echo the flavors in a Southern shrimp boil. Squeezing the grilled lemon pieces over the cooked skewers adds a fresh zing. Game plan: The marinade can be made ahead and kept in a separate container. Combine it with the kielbasa, shrimp, and lemon pieces while you soak the skewers and prepare the grill. This recipe was featured as part of our Tailgating photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 medium lemon
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 1/2 tsp Old Bay Seasoning
                                                                  • Yes No black pepper
                                                                  • Yes No 24 extra large shrimp
                                                                  • Yes No 12 oz kielbasa
                                                                  • Yes No 8 12 inch metal
                                                                  • Yes No vegetable oil
                                                                  • Heat an outdoor grill to high (about 400°F to 500°F). If using wooden skewers, submerge in water for at least 30 minutes.
                                                                  • Meanwhile, finely zest 1 of the lemons (for about 2 packed teaspoons) and squeeze 1 tablespoon of juice from the same lemon. Slice the remaining lemon in half, then each half into quarters; set aside.
                                                                  • Place lemon zest and juice, olive oil, Old Bay, and a pinch of pepper in a large, nonreactive container with a tightfitting lid or a large resealable bag and stir to combine. Add shrimp, kielbasa, and reserved lemon pieces and stir to evenly coat. Cover and chill for 20 minutes.
                                                                  • Skewer 1 shrimp, making sure to pass the skewer through both the thick portion and the tail, then skewer 1 piece of kielbasa through the casing, leaving no space in between the shrimp and kielbasa. Repeat until you have 3 shrimp and 3 kielbasa pieces per skewer, then skewer one lemon piece on the end. Repeat with remaining shrimp, sausage, and lemon pieces.
                                                                  • When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place skewers in a single layer on the grill without touching (cook them in batches if needed), cover, and grill, flipping once, until shrimp are just cooked through and firm and kielbasa is warmed through the center, about 5 to 6 minutes total.
                                                                  • To serve, remove the lemon wedge from each skewer and squeeze juice over the shrimp and sausage.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8skewers
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable bag
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  These buttery cookies, decorated with sliced almonds and flavored with orange peel and amaretto, go to the lucky family and friends of Gary Connor every Christmas. Each year, he makes 10 or 15 homemade sweets to give away, including these liqueur-flavored treats.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp tablespon almond extract
                                                                  • Yes No 2 tsp grated orange peel
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup sliced almond
                                                                  • In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolk, liqueur, and orange peel and beat until well blended.
                                                                  • In another bowl, mix 2 cups flour, baking powder, and salt. Add to butter mixture; stir to mix, then beat until well blended. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
                                                                  • Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With a floured, 2-inch round cutter, cut out cookies. Place about 2 inches apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
                                                                  • In a small bowl, beat egg white with 1 teaspoon water to blend. Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
                                                                  • Bake cookies in a 325º regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook

                                                                  Spanish flavors inspire this simple but intense summery braise. Saffron gives the tomato broth a nutty complexity, while the spice and heat of chorizo liven up the clams.

                                                                  Ingredients
                                                                  • Yes No 3 cup hickory wood chips
                                                                  • Yes No 1 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1/2 tsp saffron
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 7 garlic clove
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No 1 ear corn
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 6 oz link dry cured spanish chorizo
                                                                  • Yes No 24 littleneck, 2 1/2 lb clam
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 4 slice italian bread
                                                                  • Preheat grill to medium-high heat.
                                                                  • Pierce the bottom of a disposable foil pan several times with the tip of a knife. Line pan with newspaper or paper towels; place 2 cups wood chips on top of paper in pan.
                                                                  • Combine broth and the next 6 ingredients (through tomatoes) in a medium ovenproof saucepan. Place disposable pan on 1 side of grill rack; ignite newspaper with a long match. Place saucepan on other side of grill rack. Cover grill. Bring sauce to a simmer, and grill for 15 minutes. Remove saucepan from grill, and keep warm.
                                                                  • Place poblano and corn on grill rack coated with cooking spray. Cover and grill 10 minutes, turning occasionally. Add green onions and chorizo, cut sides down, to grill rack; cover and grill 4 minutes or until poblano is blackened and charred and corn is lightly charred, turning occasionally. Place poblano in a paper bag; fold to close tightly. Let stand for 5 minutes. Peel and discard skins; cut poblano in half lengthwise. Discard stem, seeds, and membranes. Chop poblano, cut kernels from corn cob, slice green onions, and dice chorizo; add to broth mixture.
                                                                  • Add remaining 1 cup wood chips to disposable pan. Return saucepan to grill rack. Cover grill, and simmer. Place clams on grill rack. Cover and grill for 2 minutes or until clams just begin to open. Discard unopened shells. Add clams to broth mixture; cover and grill for 4 minutes or until shells open completely. Remove saucepan from grill; stir in parsley and juice. Cover and keep warm.
                                                                  • Place bread on grill rack, and grill 1 to 2 minutes on each side or until toasted. Ladle clam mixture into bowls. Serve with grilled bread.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings (serving size: about 6 clams, about 1 cup broth, and 1 bread slice)
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    newspaper
                                                                  • Yes No
                                                                    paper

                                                                  Although it is one of the most popular species, tuna is tricky when it comes to sustainability. To make sure you're making a sustainable choice, buy U.S.-caught fresh or frozen Pacific albacore tuna. Fresh albacore is normally available only in the summer months.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 cup thinly sliced shiitake mushroom cap
                                                                  • Yes No 1/4 cup organic vegetable broth
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 medium baby bok choy
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 4 6 oz frozen u.s, caught pacific albacore tuna fillets
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup long grain rice
                                                                  • Heat a medium skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add mushrooms, and saute for 5 minutes or until lightly browned, stirring occasionally. Add broth and vinegar; boil for 1 minute or until liquid almost evaporates. Keep warm.
                                                                  • Steam bok choy 1 minute. Heat a medium skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add bok choy, cut sides down; cook for 1 minute. Add soy sauce and sesame seeds; cook 1 minute or until thoroughly heated. Add 1 tablespoon bok choy cooking liquid and cilantro to mushroom mixture; stir to combine.
                                                                  • Heat a large cast-iron skillet over high heat. Add canola oil to pan; swirl to coat. Sprinkle fish evenly with salt and pepper. Add fish to pan; sauté 1 minute on each side or until desired degree of doneness. Let stand 1 minute. Cut into 1/4-inch-thick slices. To serve, place 1/2 cup rice on each of 4 plates; top each serving with 2 bok choy quarters. Arrange 1 tuna fillet on each plate; top each serving with 1/4 cup mushroom mixture.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 4servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fillet
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  . Today I'll review one of my favorite ways of cooking it. This recipe is so delicious and easy!

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sake
                                                                  • Yes No 1/4 cup mirin
                                                                  • Yes No 4 tbsp white miso paste
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 4 1/2 lb, 230 gram black cod fillets, about 1/2 pound each
                                                                  • Yes No nobu style saikyo miso
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  We replaced the usual rice with pan-roasted sweet potatoes, onions, and poblano chiles, giving this burrito a healthy dose of fiber as well as heart-protecting micronutrients such as carotenoids (in the sweet potatoes), flavonoids (onions), folic acid (cabbage), and omega-3 fatty acids (salmon). Prep and Cook Time: about 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 1/2 tsp ground dried chiles
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 lb salmon fillet
                                                                  • Yes No 1/4 thick inch jewel sweet potato, 1/4 inch
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No 6 wheat flour tortillas
                                                                  • Yes No cilantro, cabbage, low fat sour cream, and lime
                                                                  • Preheat oven to 425°. Line two 12- by 15-inch baking pans with aluminum foil.
                                                                  • Whisk together the olive oil, lime juice, garlic, ground dried chiles, and salt.
                                                                  • Rinse salmon and pat dry. Brush flesh side of salmon with 2 tablespoons of the lime-chile marinade. Set aside.
                                                                  • In a medium bowl, toss the sweet potato, zucchini, onion, and chile with the remaining marinade. Arrange vegetables in a single layer on the baking pans.
                                                                  • Roast vegetables for 10 minutes, then add salmon, skin side down, to one pan and return to oven. Continue roasting until potatoes are tender when pierced and salmon is opaque but still moist-looking in center of thickest part, 7 to 10 minutes.
                                                                  • Remove skin from salmon and slice fillet into six equal portions.
                                                                  • Spoon vegetable mixture equally onto warm tortillas. Top each with a piece of salmon and a little cilantro, cabbage, and sour cream. Fold tortilla over the filling. Serve with more sour cream and the lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 burrito)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 3/4 cup chopped kimchi
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Put the flour in a medium bowl. Add the water in a steady stream, stirring until a raggy dough forms. Turn the dough out onto a work surface and knead until smooth, 5 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 15 minutes.
                                                                  • In a large bowl, knead the pork with the kimchi, ginger, garlic, egg and salt.
                                                                  • Line a baking sheet with wax paper and sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Roll out 6 balls at a time to 3 1/2-inch rounds; brush off the excess flour. Spoon 1 tablespoon of the filling onto the center of each round. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Lift each dumpling by the pleated edge, transfer to the baking sheet and press down lightly to flatten.
                                                                  • In a nonstick skillet, heat 2 tablespoons of the oil. Arrange half of the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate. Cook the remaining dumplings and serve.
                                                                  Yields: 12dumplings
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  It doesn't get any simpler than this two ingredient recipe featuring the antioxidant-rich ingredients: pineapple and fresh mint. At less than 120 calories, this sweet, icy dessert is the perfect closer to a steamy summer day.

                                                                  Ingredients
                                                                  • Yes No 1 20 oz pineapple chunks in juice
                                                                  • Yes No 2 tbsp coarsely chopped mint
                                                                  • Yes No mint
                                                                  • Set aside 3 pineapple chunks for garnish. Place remaining pineapple and juice into an 8-inch square pan. Cover and freeze 1 1/2 to 2 hours or until almost frozen.
                                                                  • Process frozen pineapple and chopped mint in a food processor until smooth, but not melted. Serve immediately; garnish with reserved pineapple chunks and mint sprigs, if desired.
                                                                  Yields: 3servings (serving size: 3/4 cup)
                                                                  • Prep Time: 3 minutes
                                                                  • Total Time: 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  You can cover and refrigerate the casserole overnight, and sprinkle with cheese before baking. Bake at 350° for 25 minutes until bubbly.

                                                                  Ingredients
                                                                  • Yes No 9 oz spaghetti
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup frozen chopped onion
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 2 14.5 oz stewed tomatoes, and chopped
                                                                  • Yes No 1 tbsp low sodium worcestershire sauce
                                                                  • Yes No 2 tsp italian seasoning
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 8 oz cup shredded reduced fat cheddar cheese
                                                                  • Yes No 3 cup frozen chopped cooked chicken
                                                                  • Preheat oven to 350º.
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain.
                                                                  • Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350º for 15 minutes.
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 31 minutes
                                                                  • Total Time: 36 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Delicate and substantial at the same time, Nick Malgieri's pistachio-topped coconut meringues are chewy on the inside and crisp on the outside. For the best results, bake them on a dry day: Humidity can make meringues disappointingly soft.

                                                                  Ingredients
                                                                  • Yes No 2 7 oz cup sweetened shredded coconut
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 4 large egg white
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 cup salted and roasted pistachio
                                                                  • Preheat the oven to 300° and position racks in the middle and lower thirds. Line 2 large baking sheets with parchment paper.
                                                                  • In a food processor, pulse the coconut, 1/3 cup of the sugar and the cornstarch until finely ground. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites and salt at medium-high speed until firm peaks form. Add the remaining 2/3 cup of the sugar, 1 tablespoon at a time, and beat until stiff. Fold in the coconut mixture.
                                                                  • Transfer the meringue to a pastry bag fitted with a 1/2-inch star tip. Pipe 1 1/2-inch mounds of meringue onto the baking sheets, about 1 inch apart. Sprinkle with the pistachios and bake for 25 minutes, until the meringues are very slightly browned and set but not dry; shift the sheets from top to bottom and front to back halfway through for even baking. Turn the oven off, prop the door open about 8 inches and let the meringues dry for 1 hour. Transfer the baking sheets to racks and let the cookies cool completely.
                                                                  Yields: 12cookies
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    mounds

                                                                  A band of monsters, ogres, and madmen casts an ominous spell from the tops of otherwise innocent cupcakes.

                                                                  Ingredients
                                                                  • Yes No chocolate cupcakes
                                                                  • Yes No swiss meringue buttercream
                                                                  • Yes No 3 cup sweetened shredded coconut
                                                                  • Yes No assorted candies
                                                                  • Frost tops of cupcakes with a smooth, even layer of buttercream. Place toasted coconut in a bowl. Holding cupcake at an angle over the bowl, press coconut into frosted top of cupcake, letting excess fall back into bowl. Add candies to create facial features.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 30
                                                                  Yes No
                                                                  By:

                                                                  Time: 40 minutes. Poaching is a fast, easy way to enjoy the flavor of fresh eggs. They're served over a simple oven-roasted hash.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb yukon gold potato
                                                                  • Yes No 1/2 4 oz yellow onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 1/2 tsp smoked paprika
                                                                  • Yes No black pepper
                                                                  • Yes No 2 1/2 oz smoked trout fillet
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 4 large egg
                                                                  • Preheat oven to 400°. On a rimmed baking pan, mix potatoes with onion, olive oil, salt, paprika, and a few grinds of pepper. Bake, stirring a couple of times, until potatoes are tender, 20 to 25 minutes.
                                                                  • Crumble the fillet into bite-size pieces as you add it to the pan. Add dill and lemon juice and mix well, scraping up any browned bits from bottom of pan. Season hash with additional salt and pepper if you like and cover with foil to keep warm.
                                                                  • Bring a large, deep frying pan of lightly salted water to a boil. Reduce heat to maintain a steady simmer. Crack one egg into a glass measuring cup, hold spout close to water's surface, and let egg slip gently into water. Repeat with rest of eggs. Cook 3 minutes, or until eggs are softly set.
                                                                  • Divide hash between 2 plates. Using a slotted spoon, transfer 2 poached eggs onto each plateful of hash and sprinkle with pepper to taste.
                                                                  • Buying Eggs. Quick Facts:
                                                                  • Pastured Eggs. What they are: Laid by chickens that spend most of their time outside, foraging on grass and insects. Price: Up to $7 per dozen. Where to find them: Farmers' markets; farm stands; a few markets (see localharvest.org or eatwild.com for sources near you).
                                                                  • Commercial Eggs. What they are: Laid by chickens typically fed a blend of grains, soy beans, and vitamins; birds are often confined to cages. Price: About $3 per dozen. Where to find them: Any grocery store.
                                                                  • Note: Nutritional analysis is per serving and using commercial eggs.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Schnitzel is a beloved main dish brought to Israel by Austrian immigrants, and the addition of za'atar (a popular Middle Eastern spice blend of sesame seeds mixed with powdered sumac and dried thyme) lends it Mediterranean flair. Buy za'atar at ethnic markets or specialty spice stores, or make your own using our recipe for Za'atar (at CookingLight.com). Sautéing the chicken in olive oil is a nod to the custom of eating foods cooked in oil to commemorate the Hanukkah miracle in 165 B.C., when a day's worth of olive oil lit the menorah for eight days after the Maccabees reclaimed the Temple of Jerusalem.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup panko bread crumb
                                                                  • Yes No 1/4 cup za'atar
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 8 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No