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                                                                  Ingredients
                                                                  • Yes No 1/3 cup almond
                                                                  • Yes No 12 3 oz dried apricots
                                                                  • Yes No water
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No four 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp finely grated ginger
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 1/2 tbsp curry powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 2 tbsp low-fat yogurt
                                                                  • Yes No 2 scallion
                                                                  • In a mini food processor, grind the almonds to a powder. In a small heatproof bowl, soak the apricots in boiling water until plump, 20 minutes; drain.
                                                                  • Heat 1 tablespoon of the oil in a large nonstick skillet. Add the chicken breasts, season with salt and pepper and cook over moderately high heat until browned, about 3 minutes per side. Transfer to a large plate.
                                                                  • Add the ginger, garlic, onion and the remaining 1/2 tablespoon of oil to the skillet and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the curry powder and cayenne and cook, stirring, until fragrant, about 3 minutes. Add the ground almonds and chicken stock and bring to a simmer. Return the chicken breasts to the skillet and add the apricots. Simmer over low heat until the chicken is cooked through, about 5 minutes.
                                                                  • Transfer the chicken to a platter. Boil the sauce over moderate heat until thickened, about 8 minutes. Stir in the yogurt and season with salt and pepper. Pour the sauce over the chicken, scatter the scallions on top and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  A cake mix makes this a delicious and very easy coffee cake to prepare and bake. The cinnamon cocoa swirl and sour cream make it extra special.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 3 tsp cinnamon
                                                                  • Yes No 3 tsp cocoa powder, unsweetened
                                                                  • Yes No 1 18 1/4 oz butter cake mix
                                                                  • Yes No 8 oz sour cream
                                                                  • Yes No 2/3 cup canola oil
                                                                  • Yes No 4 large egg
                                                                  • Grease and flour a 12-cup Bundt cake pan. Heat oven to 325°. Combine the chopped pecans, brown sugar, cinnamon, and cocoa; set aside. In a mixing bowl combine the cake mix, sour cream, and canola oil; beat until well blended. Beat in eggs, one at a time. Beat with an electric mixer on medium speed for 2 minutes. Pour about one-third of the batter into the prepared Bundt cake pan. Top with half of the pecan and cinnamon mixture. Spoon another one-third of the batter over that layer (don't worry about covering the nut layer completely -- it will spread during baking) and top with the remaining nut mixture. Spoon the remaining batter over the nut layer and spread very gently. Bake for 1 hour, or until the cake bounces back when lightly touched with a finger. Cool in the pan on a rack for 10 minutes. Carefully invert onto the rack to cool completely before slicing.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake

                                                                  Whether they have food allergies or not, everyone will love this delicious allergen-free crumb cake. This recipe reprinted with permission from "The Allergen-Free Baker's Handbook," by Cybele Pascal (Celestial Arts; 2009).

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dairy free, soy free vegetable shortening
                                                                  • Yes No 2 cup basic gluten free flour mix
                                                                  • Yes No 1/2 tsp andouille
                                                                  • Yes No 1 tsp double acting baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup coconut milk vanilla yogurt
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1 tbsp ener g egg replacer
                                                                  • Yes No 1/4 cup rice milk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No powdered sugar
                                                                  • Yes No 3/4 cup basic gluten free flour mix
                                                                  • Yes No 1/4 tsp andouille
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 cup dairy free, soy free vegetable shortening
                                                                  • Make the crumb topping: In a medium bowl, whisk together flour mix, xanthan gum, and salt. Add sugar and cinnamon; whisk to combine. Add chilled shortening and, using a pastry blender or two knives, blend to form pea-sized crumbs; set aside.
                                                                  • Make the cake: Preheat oven to 325 degrees. Coat a 9-by-9-inch square baking pan with shortening and dust with some of the flour mix, tapping out excess.
                                                                  • In a large bowl, whisk together flour mix, xanthan gum, baking powder, baking soda, and salt; set aside. In a medium bowl, mix together yogurt and vinegar; set aside. Mix together egg replacer and rice milk; set aisde.
                                                                  • In the bowl on electric mixer fitted with the paddle attachment, mix together shortening, sugar, egg replacer mixture, and vanilla; beat on medium speed until light and fluffy, about 2 minutes. Add flour mixture in three additions, alternating with the yogurt mixture and beginning and ending with the flour mixture. Beat until just combined, scraping down sides of bowl as necessary.
                                                                  • Pour batter into prepared pan, smoothing surface with a spatula. Sprinkle crumb topping over top, using your finger to clump some of the topping together to form larger crumbs. Transfer to oven and bake until the top of cake is golden and springs back when touched lightly, about 45 minutes.
                                                                  • Let cool in pan on a rack for about 15 minutes. Invert cake onto a large plate, cover with a cooling rack, and reinvert onto the rack, crumb-side up. Let cool completely. Sift confectioners' sugar over the top and cut into squares. Cake may be stored in an airtight container at room temperature, up to 3 days.
                                                                  Yields: 12servings
                                                                  Yes No
                                                                  By:
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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
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup apple juice
                                                                  • Yes No 1 tbsp sea salt
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 2 tbsp pink peppercorns
                                                                  • Yes No 1 tbsp juniper berry
                                                                  • Yes No one 1 3/4 to 2 lb to 2 pound center cut salmon fillet
                                                                  • Yes No olive oil
                                                                  • Yes No 1/2 cup prepared barbecue sauce
                                                                  • Soak a 16-by-8-inch cedar plank in water for 1 hour. In a large, shallow baking dish, combine the wine with the apple juice, salt, bay leaves, peppercorns and juniper berries. Add the salmon, turn to coat and refrigerate for 30 minutes.
                                                                  • Light a grill. When the coals of a charcoal grill are covered with a light gray ash, push them to the sides and set a disposable drip pan in the center. If using a gas grill, turn off the center burner. Remove the salmon from the marinade, brush off the seasonings and lay the fish skin side down on the soaked cedar plank. Brush the salmon with olive oil and set the plank in the center of the cooking grate for indirect grilling. Cover and grill the salmon until just cooked, about 30 minutes; brush the salmon with the sauce during the last 10 minutes of grilling. Serve the salmon directly from the plank.
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    cedar wood
                                                                  • Yes No
                                                                    charcoal

                                                                  The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup crushed tomato
                                                                  • Yes No 9 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp red wine
                                                                  • Yes No 1 tsp hot smoked paprika
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Make the brava sauce: Purée tomatoes, 1 tbsp. oil, wine, paprika, sugar, and chile in a blender. Season with salt, transfer to a bowl, and set aside. Make the allioli: Vigorously whisk egg yolk and garlic. While whisking, add 1 tbsp. oil in a thin stream until mixture thickens. Continue whisking, adding 7 tbsp. oil in a thin stream. Add lemon juice and milk, and season with salt; chill.
                                                                  • Pour oil into a 5-qt. pot to a depth of 1 1/2"; heat over medium heat until a deep-fry thermometer reads 220°. Meanwhile, halve potatoes crosswise. Using a small knife, shape each potato half into a 1 3/4" x 1" football shape. Transfer potatoes to oil and cook, turning occasionally, until tender and pale golden, 15–20 minutes. Using a slotted spoon, transfer potatoes to paper towels; chill. Remove pot from heat; reserve.
                                                                  • Heat the reserved oil over medium-high heat until a deep-fry thermometer reads 350°. Add potatoes; cook until golden brown, 3–5 minutes. Transfer to paper towels; season with salt. Serve potatoes with the reserved brava sauce and allioli.
                                                                  • SERVES 2
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No fine cornmeal
                                                                  • Yes No 1 tbsp 1 tablespoon plain flour
                                                                  • Yes No pinch of sea salt
                                                                  • Yes No ½ tsp teaspoon baking powder
                                                                  • Yes No golden caster sugar
                                                                  • Yes No unsweetened desiccated coconut
                                                                  • Yes No a pineapple, and really
                                                                  • Yes No zest and 1 lime
                                                                  • Yes No 200ml double cream
                                                                  • Yes No 100 gram dark chocolate
                                                                  • Yes No unsalted butter
                                                                  • Yes No a pinch a pinch of sea salt
                                                                  • dried cornhusks or 16 x A5 sized pieces of greaseproof or wax paper (try www.coolchile.co.uk or www.mexgrocer.co.uk)At a fantastic out-of-the-way Mexican restaurant called El Metate in Gallup, New Mexico, the very sweet owner, Rebecca, taught me how to make proper Mexican tamales. To see her teaching me how to make these, watch the video here LINK. Tamales can be sweet, like these, or savoury. They are basically filled Mexican dumplings – I think they’re brilliant. The cornhusks they’re wrapped in are used throughout Mexico. If you buy corn in season it often comes in husks, but the dried husks I’m using here work a treat. You can pick them up online or at Whole Foods Market stores. Otherwise, things like greaseproof or wax paper will also do the trick.Soak your cornhusks in a bowl of warm water or, if you’re using greaseproof paper, cut yourself 16 pieces about half the size of a page in this book. In a separate bowl, mix the cornmeal, flour, salt, baking powder, sugar, coconut and chopped pineapple. Add the lime zest and juice and pour in 200ml of water to bring everything together. Mix well, until you’ve got a thick spoonable paste.Put a large pan of water on to boil – the pan needs to be big enough to fit a colander on top. Take a soaked cornhusk or piece of greaseproof paper and spoon a heaped tablespoon of your pineapple mixture into the middle of the husk or paper; if the husks are thin you might have to layer two on top of each other. Fold the sides in to cover the filling, then twist the ends and use string to tie them so they look like Christmas crackers.Lay your prepared tamales in a large colander or steamer, making sure they’re all in one layer and not overlapping. Cover the top of the colander with tin foil and seal it nice and tightly. If you don’t have a colander large enough you can always steam the tamales in 2 batches. Pop the colander on top of your pan of boiling water and steam for about 20 to 25 minutes. About 5 minutes before they’re due to be ready, start making your chocolate sauce.Gently bring the cream to the boil in a pan on a medium heat. As soon as it starts to boil, take the pan off the heat and stir in your chocolate pieces until they’re perfectly melted and combined. Add the cubes of butter and a pinch of salt and stir well until the butter is melted.Open one of the tamales to check that it’s perfectly cooked – it should be solid and the wrapping should peel away from it easily. Take them off the heat and let them cool down slightly so they’re cool enough to handle but still warm and delicious. Lay them on a platter next to a jug of your warm chocolate sauce and let everyone get involved and unwrap their own.Find out more about Jamie’s American Road Trip tv show and Jamie’s America Book
                                                                  Cuisine:YesNomexican
                                                                  Yields: 16tamales
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  This wild mushroom-egg bake is a tasty alternative to scrambled eggs, perfect for lazy weekend mornings.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 8 oz oyster mushroom
                                                                  • Yes No 1 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/4 tsp minced thyme
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 large egg
                                                                  • Preheat oven to 325°. In a large frying pan over high heat, melt 2 tablespoons butter. Add mushrooms and cook, stirring often, until lightly browned, about 5 minutes.
                                                                  • Butter an 8-inch square baking dish and sprinkle cheese on the bottom. In a small bowl, mix cream, mustard, thyme, salt, and pepper. Pour half the cream mixture over the cheese. Top with mushrooms and eggs. Pour remaining cream mixture over the top. Bake until eggs are set, about 35 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp ground fennel seed
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No 8 oz gin
                                                                  • Yes No 2 cup cucumber
                                                                  • Yes No 2 cup honeydew melon
                                                                  • Yes No 6 oz lemon juice
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 5 cup crushed ice
                                                                  • Yes No cucumber wheels and honeydew melon balls
                                                                  • MAKE THE SWEET FENNEL SALT In a medium bowl, mix the kosher salt, sugar and ground fennel seeds.
                                                                  • MAKE THE COCKTAIL Moisten half of the outer rim of 6 chilled white wine glasses with the lime wedge and coat lightly with the sweet fennel salt.
                                                                  • In a blender, combine all of the remaining ingredients except the garnishes and blend until smooth. Pour the drink into the glasses. Garnish the drinks with the cucumber wheels and honeydew melon balls.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 2/3 cup heavy whipping cream
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 10 oz semisweet chocolate
                                                                  • Stir together cream and honey in a small saucepan; bring just to a boil. Remove from heat. Add chocolate; stir until smooth.
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil

                                                                  This ice cream has all the flavors of classic Key lime pie--even the crust. We used bottled Key lime juice for convenience. You can also squeeze the juice from fresh Key limes if your supermarket carries them.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup key lime juice
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No dash salt
                                                                  • Yes No 1 14 oz fat free sweetened condensed milk
                                                                  • Yes No 6 graham cracker
                                                                  • Yes No key lime
                                                                  • Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Mashed potatoes may be simple, but where would turkey and gravy or braised meats be without them? This recipe was featured as part of our Thanksgiving for Beginners menu.

                                                                  Ingredients
                                                                  • Yes No 4 lb russet potato
                                                                  • Yes No salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No black pepper
                                                                  • Wash and peel the potatoes, then cut them into large chunks and place in a large pot.
                                                                  • Cover the potatoes with cold water by 1 to 2 inches and add a generous amount of salt. (You want the water to taste like the ocean.) Place the pot on the stove over high heat.
                                                                  • Once the water boils, reduce the heat and simmer until the potatoes can easily be pierced with a knife, about 20 minutes.
                                                                  • Drain in a colander and let the potatoes rest in the sink while you prepare the butter and cream.
                                                                  • Combine the butter and cream in the pot you cooked the potatoes in. Cook over low heat, stirring, until the butter has melted and the cream is hot.
                                                                  • Turn off the heat and add the drained potatoes. Using a potato masher, mash until the potatoes are fluffy and creamy. Season with salt and pepper to taste.
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mash
                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • In a saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until the chocolate is melted. Add the confectioners' sugar and whisk until smooth.
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 2cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt

                                                                  This recipe goes with Opposing-Sides Two-Bean Dip

                                                                  Ingredients
                                                                  • Yes No 6 6 inch pita bread
                                                                  • Yes No butter flavored cooking spray
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Preheat oven to 425°.
                                                                  • Coat one side of each pita with cooking spray; sprinkle with garlic powder. Cut each pita into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 425° for 6 minutes or until golden.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Last week I was planning dinner for visiting friends, and I was seized by a craving for cool, creamy chocolate mousse. I had a bag of Scharffen-Berger chocolate burning a hole in my baking cupboard and no desire to turn on the oven. But there was just one problem: my friend is pregnant, and my favorite recipe for chocolate mousse has not one but two pregnancy no-no's in it. What to do? Make pregnancy-safe chocolate mousse, of course!

                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 6 oz good quality semi sweet dark chocolate
                                                                  • Yes No 1/4 cup finishing quality olive oil
                                                                  • Yes No 1 tbsp maple syrup
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No small pinch salt
                                                                  • Yes No grey lavender salt
                                                                  • Yes No cream
                                                                  • Whisk the milk and eggs together, beating for at least a minute. Put in a small, heavy saucepan over low heat. Put a thermometer into the milk mixture and carefully heat, stirring frequently, until the mixture reaches 160°F. Take off the heat.
                                                                  • In another small, heavy saucepan, put the chocolate over low heat. (Break up the chocolate into shards, if not using small baking pieces.) Heat slowly, stirring frequently, until the chocolate is completely melted. Take off the heat and stir in the coffee, if using, and the olive oil.
                                                                  • Add the milk and egg mixture to a blender or food processor, along with the maple syrup, vanilla, and a pinch of fine salt. Blend to combine blend the combine eggs, milk, olive oil, maple syrup, vanilla, and salt.
                                                                  • With the food processor or blender running, slowly pour in the chocolate and coffee mixture and blend until well combined. The final mix will be frothy and smooth.
                                                                  • Fill four 6-ounce dishes or eight to ten smaller ramekins and put in the refrigerator to chill. Depending on the size and depth of the dish this mousse will take from a half hour to three hours to set.
                                                                  • Serve with whipped cream and just a pinch of rough salt.
                                                                  Yields: 10small portions (2 ounces) or 4 larger portions (6 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Meat master Bruce Aidells stuffs this bone-in roast with sausage, mushrooms and kale, then spit-roasts the pork in a wood-fired hearth oven in his new Sonoma kitchen. "It's like one giant stuffed pork chop," he says.

                                                                  Ingredients
                                                                  • Yes No 1 oz dried porcini mushroom
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 1/4 lb kale
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 lb hot italian sausage
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 large leek, white and tender green parts only
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 tbsp diced sage
                                                                  • Yes No 1 2 oz cup dry, crustless sourdough bread
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No one 8 lb rib, center cut rack of pork
                                                                  • Yes No 1 tbsp sweet pimentón de la vera
                                                                  • Preheat the oven to 450°. In a heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 20 minutes. Drain the mushrooms, reserving their soaking liquid, then finely chop.
                                                                  • Bring a large pot of salted water to a boil. Add the kale and boil until just softened, about 5 minutes. Drain and chop the kale; squeeze out any excess liquid.
                                                                  • Heat 1 tablespoon of the olive oil in a large, deep skillet. Add the sausage and cook over moderate heat, breaking it up with a spoon, until cooked through and lightly browned, about 5 minutes. Add the onion, leek and garlic, cover and cook, stirring, until the vegetables are softened, about 8 minutes. Add 1 tablespoon of the sage and the chopped porcini and cook 2 minutes longer. Stir in the kale, bread and cheese and transfer to a bowl to cool slightly. Season with salt and pepper and stir in the egg. Moisten the stuffing with 2 tablespoons of the reserved porcini liquid.
                                                                  • Set the pork on a work surface, fat side up, with the bones facing you. Using a sharp knife, run the blade along the bones, partially separating the meat but leaving 11/2 inches of it attached at the bottom. Slice through the middle of the pork, butterflying it but not cutting completely through. Open up the meat flap and season well with salt and pepper. Pack three-fourths of the stuffing into the slit in the roast and roll it back into shape. Pack the remaining stuffing between the rack and the meat. Cut nine lengths of butcher's twine and tie the roast between the bones. Place the roast in a large roasting pan, fat side up.
                                                                  • In a small bowl, stir the remaining 1 tablespoon of sage and 2 tablespoons of olive oil with the paprika, 1 tablespoon of salt and 2 teaspoons of pepper. Spread the paste all over the meat and roast in the lower third of the oven for 15 minutes. Reduce the oven temperature to 300° and roast for 11/2 hours longer, or until an instant-read thermometer inserted in the center of the meat registers 140°. Transfer the roast to a cutting board and let rest for 20 minutes. Remove the strings and cut the roast between the bones into individual chops.
                                                                  Yields: 10
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  This crostini from Karen Small at the Flying Fig in Cleveland, topped with goat cheese mousse, red-wine caramel and strawberry compote, is a delightful example of a dish that combines sweet and savory. Each component can be used in a variety of sweet and savory ways: The caramel, for instance, is great drizzled over pecorino cheese or vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 1/2 cup ruby port
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 cup strawberry
                                                                  • Yes No 2 tsp finely grated orange zest
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No one 11 oz fresh goat cheese
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No pinch black pepper
                                                                  • Yes No crostini and walnuts
                                                                  • In a saucepan, bring the wine, port, black peppercorns, shallot, thyme sprigs and 1 cup of the sugar to a boil, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook over moderate heat, without stirring, until syrupy and reduced to 1 cup, about 35 minutes. Strain and discard the solids. Let the caramel cool slightly.
                                                                  • Meanwhile, in a medium saucepan, toss the strawberries, orange zest, water and the remaining 1/2 cup of sugar and let stand until juicy, about 30 minutes.
                                                                  • Bring the strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 minutes. Transfer the compote to a bowl and let cool.
                                                                  • In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper and chopped thyme until creamy. Spoon the mousse into a bowl and serve with the compote, caramel, crostini and walnuts so guests can assemble their own.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  This rich, eggy, slightly sweet yeast bread exists in almost every Eastern European culture. Typically, it's braided and can be made with or without raisins. Bohemians and Czechs call it houska. Poles call it chalka, Ashkenazi Jews refer to it as challah. The bread is reminiscent of French brioche and is terrific plain, with butter or toasted. Leftovers are great in bread pudding and makowki. Step By Step Instructions for Making Houska Do you still scald milk? Click here to answer. More Eastern European Easter Breads and Global Easter Bread Recipes. Here is a larger photo of Hoska.

                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 4 1/2 teaspoons active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 large egg
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No 1 large egg
                                                                  • Add butter, sugar and salt to warm milk, stirring to combine. Place yeast and warm water in the bowl of a stand mixer and, with the paddle attachment, stir until dissolved. Add warm milk mixture and 2 eggs, and combine. Add 3 cups flour and beat until smooth. Add the raisins and remaining 2 1/2 cups flour and mix 5 minutes until smooth. Dough will be sticky. Scrape down sides of dough and let rise in same bowl, covered, until doubled, about 1 hour. See this Quick Tip for faster rising. With a slightly floured fish, punch down dough and turn out onto lightly floured board. If making 1 large loaf, divide dough into 3 equal pieces. Roll each piece into a strip about 14 inches long, and braid together the 3 strips on a parchment-lined baking pan. Note: If making 2 loaves, divide dough into 2 equal pieces and then divide each half into 3 equal pieces, for a total of 6 pieces. Loosely cover bread with greased plastic wrap and let rise until doubled, about 30 minutes. See this Quick Tip for faster rising. Heat oven to 350 degrees. Brush egg wash lightly on bread. Bake 30 minutes. Let cool completely before serving. Store, covered, at room temperature or slice and freeze.
                                                                  Cuisine:YesNoczech
                                                                  Yields: 1large or 2 medium loaves bread
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze

                                                                  Those who love the bold Mediterranean flavors of puttanesca sauce and grilled fish will love this hearty open-faced sandwich featuring grilled bread topped with peppery arugula, halibut, and a garlicky tomato salsa strewn with bits of olives and capers.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz halibut fillet
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 8 slice italian bread
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 cup loosely packed arugula
                                                                  • Yes No puttanesca salsa
                                                                  • Heat grill to medium-high. Lightly brush fish with olive oil, and season to taste with kosher salt and black pepper. Grill fish over direct heat until firm and opaque throughout, about 4 to 6 minutes per side. Fish should flake easily but remain moist. Brush bread lightly with olive oil, and grill until slightly toasted. Rub the cut side of garlic cloves over the bread.
                                                                  • Combine mayonnaise and mustard. Spread mayonnaise mixture on 4 slices of bread. Top with arugula, fish fillets, Grilled Puttanesca Salsa, and remaining bread slices. Serve immediately.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  For that brittle, glassy sugar topping, a mini blowtorch is your friend--and a worthy investment. You'll see what we mean after you taste this dessert (the torch works for any crème brûlée recipe).

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 1/2 cup tangerine juice
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 1/2 cup heavy whipping cream
                                                                  • Yes No 8 large, 1/2 cup tangerine
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Mix eggs, egg yolks, tangerine juice, and 1/4 cup sugar in a medium bowl until blended. In a medium saucepan, heat cream and zest over medium-low heat, stirring occasionally, until just about to boil. Remove from heat and let steep for 30 minutes. Reheat cream until almost boiling again. Add hot cream to the egg mixture a ladleful at a time, stirring constantly.
                                                                  • Add salt and vanilla to hot custard mixture and stir to combine. Pour custard through a fine-mesh strainer into a bowl or measuring cup with a pouring spout.
                                                                  • Preheat oven to 350°. Put 8 ramekins (6 oz. each) in a roasting pan and divide custard among ramekins (about 1/2 cup per ramekin). Add enough boiling water to come about three-quarters up the sides of ramekins. Cover pan with foil.
                                                                  • Bake custards until just set, about 20 minutes (start checking early). Remove custards from water bath with tongs and let cool about 20 minutes. Chill custards at least 4 hours.
                                                                  • Sprinkle 2 tsp. sugar evenly over each custard. Use a kitchen blowtorch to melt and set the topping*. Serve immediately.
                                                                  • Make ahead: Up to 4 days through step 4, covered with plastic wrap.
                                                                  • *For even browning, rotate custard while flaming. If you have a gas broiler, the custard tops can be broiled, as close to the heating element as possible without touching, but the results will not be as consistent as with a blowtorch. Kitchen torches (from $30) are available online and at cooking-supply stores.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8
                                                                  • Cook Time: 2 hours 15 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 10 oz almond paste
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 1/2 tbsp corn starch
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 1/2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp st germain
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 1/2 tbsp heavy whipping cream
                                                                  • Yes No 2 1/2 tbsp st germain
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 1/2 tsp finely grated lime zest
                                                                  • MAKE THE CAKES: Preheat the oven to 350° and spray 2 mini-muffin pans with vegetable oil spray. In a food processor, pulse the almond paste several times until broken into small pieces; don't overprocess or the paste will become oily. Add the eggs and pulse until smooth. Add the cornstarch and salt and pulse until smooth. Add the butter and St-Germain and pulse until incorporated.
                                                                  • Scrape the batter into a small pitcher and pour it into the muffin cups, filling them about two-thirds full. Bake for about 22 minutes, until the cakes are golden, puffed and firm to the touch. Transfer the pans to a rack and cool for 20 minutes, then invert the cakes onto the rack to cool completely.
                                                                  • MAKE THE ICING: In a bowl, mix the confectioners' sugar, cream, St-Germain and lime juice. Using a handheld mixer, beat at low speed until smooth. Beat in the 1/2 teaspoon of grated lime zest. Spoon the icing over the cakes, allowing it to drip down the sides. Garnish with lime zest before serving.
                                                                  Yields: 24mini cakes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 handfuls of podded broad beans
                                                                  • Yes No 2 lemons
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground
                                                                  • Yes No black pepper
                                                                  • Yes No handful a of fresh mint
                                                                  • Yes No small 1 red onion
                                                                  • Yes No 1 tsp 1 teaspoon cumin seeds, bashed
                                                                  • Yes No a pinch a pinch of dried chilli
                                                                  • Yes No a of stale breadcrumbs
                                                                  • Yes No ½ pint sour cream
                                                                  • This is a really great combination of flavours, colours and textures and, of course, is best made with fresh broad beans in season. The smaller beans can be used as they are, but the mid to large ones, with tougher skin, will have to be peeled after cooking. Just pinch the skin between your nails and the bean will pop out – simple. I think my broad bean combo is pretty much perfect, but you can try it with fresh cannellini beans as well if you fancy a change.First of all pod your beans. When I’m doing mine I round up friends and family to get the job done quicker. I also put the larger ones in one bowl and the smaller ones in another – they’ll need different cooking times. Blanch the beans in unsalted boiling water for a couple of minutes, giving the large ones a bit longer (don’t add salt, as this will toughen the skins). Drain them and lay them flat on a tray to cool down slightly. This salad always works best when the beans are eaten slightly warm. If you’re making it in advance, though, you could always give them a quick flash in the microwave just before serving. Remove the skins from the larger beans if necessary. Place in a bowl and dress with the juice of 1 lemon and three times as much extra virgin olive oil. Season with salt and freshly ground black pepper to taste. Add a little more lemon juice if needed – feel free to adjust to your taste. At this stage I like to finely slice half the mint and add it to the beans while they sit and marinate for a little while.In a shallow pan, on a medium heat, fry the chopped onion, cumin seeds and chilli in a little olive oil. Stir and cook until softened. As the onions start to colour, add your breadcrumbs and mix these really well into the onions. Continue to cook until the crumbs are crispy and golden, then season them to taste and put to one side. To serve, divide the yoghurt or sour cream between four plates or bowls. Give the broad beans a final toss, add the rest of the mint leaves, and divide between the plates on top of the yoghurt. Finally, sprinkle over the warm spiced crunchy bits.Sometimes I like to zest a bit of lemon over the top to give a little edge. Fantastic served with grilled chicken or as a tapas or antipasti style thing. Also great with flatbreads like pitta.• from Jamie's Dinners
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill

                                                                  Use this creamy vanilla frosting, adapted from Martha Stewart Kids, when making Corn-on-the-Cob Cupcakes and TV Dinner Cupcakes.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup organic sugar, granulated
                                                                  • Yes No 5 large organic egg white
                                                                  • Yes No 2 cup organic unsalted butter
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • In the heatproof bowl of an electric mixer, combine sugar and egg whites. Place bowl over pan of simmering water; whisk until whites are hot and sugar is dissolved, 2 to 3 minutes.
                                                                  • Remove from heat, and transfer to mixer fitted with the whisk attachment. Beat on high speed until cooled and fluffy, 10 to 15 minutes. Reduce speed to medium. Add butter, 1 tablespoon at a time. Beat until incorporated. Stir in vanilla.
                                                                  Yields: 5cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  These fried empanadas are filled only with melted cheese, and as empanadas go they are quick and easy to make. Despite their simplicity, they are my absolute favorite (maybe because they are fried?). Experiment with the filling - some people like to add a little bit of chopped onion or use a variety of cheeses. I prefer whole milk mozzarella cheese, which melts beautifully. You can also bake these empanadas with good results.

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 16 oz milk mozzarella
                                                                  • Yes No vegetable oil
                                                                  • Whisk together the flour, salt, baking soda, baking powder, and sugar in a large bowl. Gently mix the vegetable shortening into the flour. Place the milk and water in a saucepan and heat until almost boiling. Stir the hot liquid into the four mixture. Add more water (1 tablespoon at a time) if mixture seems to dry and crumbly, or add more flour if mixture is too wet and sticky. Knead dough gently until well mixed and homogenous. Divide dough into 16 portions, and roll each piece into a ball. Let dough rest for 5 minutes. Grate or finely chop cheese. Roll each ball of dough into a 6-7 inch diameter circle. Place one ounce of cheese in the center of each dough circle. Fold dough in half over the cheese to form a semicircle. Press down firmly along edges to seal. Roll edge inward over itself and press down again to seal. Crimp edge decoratively with fork, pressing to seal. Heat several inches of vegetable oil to 350 degrees in a deep sided skillet, pot, or deep fat fryer. Fry empanadas in batches, turning at least once, until golden brown. Drain empanadas on paper towels. Empanadas can be kept warm in a 200 degree oven for up to 1 hour before serving. Serve warm.
                                                                  Cuisine:YesNochilean
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Grilling is probably our favorite way to cook duck. The fat drips away, leaving a crispy skin and basting the meat so it stays moist. Prep and Cook Time: about 1 hour, plus marinating time. Notes: Take the duck off the grill while it's still quite rosy, since you'll be cooking it further under the broiler (grilled duck breast is at its juiciest and tenderest when cooked medium rare). Duck breasts are usually available at gourmet grocery stores.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1/2 cup white wine vinegar
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp tarragon leaves, dried
                                                                  • Yes No 4 1 lb single duck breasts
                                                                  • Yes No 3/4 cup thin cut orange marmalade
                                                                  • Combine soy sauce, vinegar, honey, garlic, ginger, and tarragon for marinade and immerse duck breasts. Marinate 24 hours in the refrigerator.
                                                                  • Prepare charcoal grill for indirect heat: Light 50 to 60 briquettes and let burn until covered with ash, 20 to 30 minutes, and very hot (you can hold your hand 1 to 2 inches above grill level only 1 to 2 seconds). Push equal portions of the coals to the sides and set a drip pan filled 1/2 in. up sides with water in the cleared area. Grill duck skin side down over cleared area (close lid and keep vent holes open), basting with marinade, 6 minutes on each side. Move breasts over direct heat and cook, skin side down, until skin is well browned and crisp and meat is medium-rare (cut to check), 5 to 10 minutes. A small spray bottle filled with water is handy for taming any flames.
                                                                  • Place duck skin side up on an ovenproof platter and cover meat generously with marmalade. Broil in oven until marmalade bubbles and thickens. Garnish with parsley and serve.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6servings, depending on heartiness of appetite for duck
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  A robust topping of turkey sausage, onions, and peppers crown this satisfying Chicago-style pizza. French baguette halves mimic the traditional deep-dish crust—a real timesaver.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup onion
                                                                  • Yes No 1 cup green bell pepper strips
                                                                  • Yes No 2 4 oz link turkey italian sausage
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 8 oz french bread
                                                                  • Yes No 1 4 oz cup shredded part-skim mozzarella cheese
                                                                  • Preheat oven to 450°.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced onion and green bell pepper strips, and sauté 6 minutes or until tender.
                                                                  • Remove casings from sausage. Add sausage to pan, and cook 5 minutes or until lightly browned, stirring to crumble. Add crushed red pepper and diced tomatoes, and cook 5 minutes or until mixture thickens.
                                                                  • Spread sausage mixture evenly over cut sides of bread, and sprinkle evenly with cheese. Place bread halves on a baking sheet. Bake at 450° for 5 minutes or until cheese melts. Cut each pizza in half.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Cooking time depends on the size of the potatoes. You'll know they are done when a paring knife is easily inserted into the center of one.

                                                                  Ingredients
                                                                  • Yes No 4 lb russet potato
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/2 tsp celery seed
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 1 1/2 cup red bell pepper
                                                                  • Yes No 1 1/2 cup medium onion
                                                                  • Yes No 10 1/4 cup gherkin
                                                                  • Yes No 3 1/2 cup scallion
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tsp paprika
                                                                  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
                                                                  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
                                                                  • Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In a flash of genius, Marcia Kiesel's sister Susie bought her favorite fresh pierogi, brushed them with olive oil, and threw them on the grill. These crisp appetizers have become such a family standby Marcia is always trying to come up with new toppings. Two of her favorites: grilled mushrooms and scallions, and spicy fresh salsa.

                                                                  Ingredients
                                                                  • Yes No 2 dozen fresh, potato pierogi
                                                                  • Yes No olive oil
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1/4 small red onion
                                                                  • Yes No 1 medium jalapeño chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large lb shiitake mushroom
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 1 cup sour cream
                                                                  • Light a grill. Arrange the potato pierogi on a large baking sheet and brush generously with olive oil. In a small bowl, mix the chopped tomato with the sliced onion and jalapeño. Season with salt and pepper.
                                                                  • Brush the shiitake mushroom caps with olive oil and season with salt and pepper. Grill the mushroom caps over a medium-hot fire until tender and nicely browned, about 4 minutes per side. Thinly slice the mushrooms and transfer to a bowl. Toss the mushrooms with the scallions.
                                                                  • Grill the pierogi over a medium-hot fire until they are browned and crisp, about 2 minutes per side. Transfer the pierogis to a large platter and spread with the sour cream. Spoon the mushroom topping over half of the pierogi and spoon the tomato salsa over the rest. Serve hot.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Haal als het even kan bloem tipo 00 in huis ? dat is zeer fijn gezeefde bloem, die normaal gesproken voor eierpasta en taarten gebruikt wordt. In Italië wordt het farina di grano tenero genoemd, wat zoveel betekent als ?tedere? of ?zachte? bloem.

                                                                  Ingredients
                                                                  • Yes No 600 gram 600 g bloem tipo 00
                                                                  • Yes No 6 grote hele eieren of 12 dooiers van biologische of scharrelherkomst
                                                                  • Haal als het even kan bloem tipo 00 in huis – dat is zeer fijn gezeefde bloem, die normaal gesproken voor eierpasta en taarten gebruikt wordt. In Italië wordt het farina di grano tenero genoemd, wat zoveel betekent als ‘tedere’ of ‘zachte’ bloem.Doe de bloem in een kom of maak een bergje op een werkvlak. Maak een kuiltje in het midden en breek daar de eieren in. Klop ze met een vork glad. Meng de eieren en de bloem, beetje voor beetje, met je vingertoppen door elkaar tot alles goed gemengd is. Kneed het tot een deeg – met een beetje inzet en wat liefde en aandacht zullen alle stukjes en beetjes samen een mooie grote, gladde bal gaan vormen.Als je een keukenmachine hebt kun je je deeg natuurlijk ook daarin maken. Gooi alles gewoon in de mengkom, laat de machine draaien tot de bloem eruit ziet als broodkruim, kieper het mengsel op een werkvlak en kneed de massa met de hand tot een grote bal deeg.Als je eenmaal een bal deeg hebt moet je die met je handen kneden en bewerken om de gluten in de bloem te ontwikkelen, anders wordt je pasta bij het koken zacht en slap in plaats van elastisch en al dente.Voor kneden bestaat geen geheim. Je moet het deeg gewoon flink onder handen nemen door het op je werkvlak te slaan, weer in model te drukken, uit te rekken en weer dubbel te slaan. Het is behoorlijk zwaar werk en na een paar minuten begrijp je waarom de gemiddelde Italiaanse oma armen als een bootwerker heeft! Je merkt vanzelf wanneer het tijd is om te stoppen – dat is wanneer het deeg zacht en glad aanvoelt in plaats van grof en bloemig. Je hoeft het dan alleen nog maar in plasticfolie te wikkelen en het voor gebruik minstens een half uur in de koelkast te leggen. Pak het wel zorgvuldig in, anders droogt het deeg heel snel uit en worden de randen hard (daardoor krijg je harde stukjes in je pasta als je het uitrolt en daar zit niemand op te wachten!).
                                                                  Yields: 4
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 1/2 large egg white
                                                                  • Yes No 1 long baby cucumber, and skewered, and 3, orange zest
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnishes and shake well. Strain into a chilled coupe or snifter and garnish with the baby cucumber and orange zest.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 2 lb white sandwich bread
                                                                  • Yes No 4 1 1/2 cup celery inner rib
                                                                  • Yes No 2 1 cup large carrot
                                                                  • Yes No 1 2 1/2 cup sweet onion
                                                                  • Yes No 1 lb turkey breakfast sausage
                                                                  • Yes No 2 tbsp chopped sage
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 350° and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.
                                                                  • Meanwhile, in a large, deep skillet, melt the 1 stick of butter. Pour half of the butter into a small bowl and reserve. Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Scrape the vegetables into a large bowl. Add the sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.
                                                                  • Scrape the sausage mixture into the large bowl and add the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish and brush with the reserved melted butter.
                                                                  • Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup thinly sliced sage
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 2 1/2 cup chicken stock
                                                                  • Yes No 1 lb wide egg noodles
                                                                  • Yes No 1/2 cup parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Bring a pot of salted water to a boil. In a skillet, melt 4 tablespoons of the butter. Add the sage and cook over moderate heat until crisp; with a slotted spoon, transfer to a small bowl. Add 1 more tablespoon of the butter to the skillet. Add the garlic and rosemary and cook until fragrant, 1 minute. Add the stock and boil until reduced to 1 cup, 8 minutes. Cover the skillet and remove from the heat.
                                                                  • Cook the noodles until al dente; drain. Return the noodles to the pot. Add the reduced stock and the remaining 3 tablespoons of butter and toss well. Stir in the 1/2 cup of grated cheese and season with salt and pepper. Transfer to a bowl, top with the toasted sage and remaining 2 tablespoons of grated cheese. Serve right away.
                                                                  Yields: 10
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    brand
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 11 oz frozen breaded fish fillets
                                                                  • Yes No 2 12 inch french bread loaves
                                                                  • Yes No 1 cup light mayonnaise
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp creole mustard
                                                                  • Yes No 1 tbsp sweet relish
                                                                  • Yes No 1/2 tsp parsley leaves, dried
                                                                  • Yes No 1/4 tsp tarragon leaves, dried
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 4 lettuce
                                                                  • Bake fish fillets according to package directions. Set aside, and keep warm.
                                                                  • Cut bread in half crosswise. Split each half lengthwise, and toast.
                                                                  • Stir together mayonnaise and next 6 ingredients. Spread mixture evenly over cut side of bread halves. Place lettuce and fish on bottom bread halves; top with remaining bread halves. Serve immediately.
                                                                  • Note: For testing purposes only, we used Gorton's Southern Fried Country Style Breaded Fish Filets.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry

                                                                  Crispy on the outside and flaky on the inside, these wheat-free biscuits come together quickly. Take care not to overwork the dough: Even though there’s no gluten present to toughen things up, working the butter and shortening as little as possible ensures that the biscuits stay light and fluffy. What to buy: Tapioca flour, also known as cassava flour, is made from the root of the cassava plant (a.k.a. yuca) and is often used as a thickening agent. Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour. Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer. Special equipment: A plain 2-inch round biscuit cutter and a pastry brush are needed for this recipe. This recipe was featured as part of our gluten-free photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 cup corn starch
                                                                  • Yes No 1/2 cup tapioca flour
                                                                  • Yes No 1/4 cup sorghum flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp guar gum
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp vegetable shortening
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No fruit preserves
                                                                  • Heat the oven to 425°F and arrange a rack in the middle. Using a pastry brush, coat a 9-inch round cake pan with half of the melted butter. Set the pan and the remaining melted butter aside.
                                                                  • Place the cornstarch, tapioca flour, sorghum flour, baking powder, guar gum, and salt in a large bowl and whisk to combine and break up any lumps. Using a pastry blender or your fingers, cut the cold butter and vegetable shortening into the dry ingredients until they are pea-size pieces. Add the buttermilk and stir with a rubber spatula just until the dough forms a ball.
                                                                  • Turn the dough onto a work surface dusted with tapioca flour and knead just until smooth, about 3 to 4 turns (do not overwork the dough). Pat the dough into a 1-inch-thick disk about 6 inches in diameter.
                                                                  • Using a 2-inch round cutter dipped in tapioca flour to prevent sticking, cut out as many biscuits as possible. Form the scraps into another 1-inch-thick disk and continue to cut biscuits until you have 8 total. Discard the remaining scraps. Arrange the biscuits in a circle in the prepared pan about 1/4 inch apart (the center of the pan will be empty). Brush the tops of the biscuits with all of the remaining melted butter.
                                                                  • Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool slightly in the pan on a wire rack. Serve warm with butter, agave syrup, or preserves.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8(2-inch) biscuits
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Serbian bread is known as lepinje za cevapi because it is traditionally served with cevapcici sausages and raw chopped onion tucked inside, and kajmak served on the side. Lepinje, also known as somun, is a yeast-raised flatbread that is a popular street food in the Balkans. Variations exist -- some cooks use oil in the dough and scatter the bread tops with sesame or cumin seeds before baking. It is baked initially at high temperatures to get that hollow, puffy shape like Middle Eastern pita. This egg-free bread is a great project for the kids. Makes 8 pieces Serbian Lepinje - Lepinje za Cevapi

                                                                  Ingredients
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 7 oz water
                                                                  • Yes No 7 cup all purpose flour
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 cup water
                                                                  • In a small bowl, mix yeast with 7 ounces lukewarm water, 1 tablespoon of the flour, and sugar. Set aside until it starts to foam and bubble up. In a large bowl or stand mixer, combine remaining flour, salt, yeast mixture and as much of the 2 cups of water (or more) as necessary to make a soft dough. Transfer dough to a lightly oiled bowl, cover and let rise in a warm place until doubled. When dough as doubled, remove to a lightly floured surface and knead a few minutes. Return to the bowl to rise again, covered, in a warm place until doubled. When the dough has risen for the second time, remove it to a lightly floured surface and divide into 8 equal balls. Cover the balls with a clean kitchen towel and let rest for 20 minutes. Heat oven to 450 degrees. Roll each ball into a 1/2-inch-thick circle (don't roll thinner than a half-inch, lepinje is thicker than pita bread). Transfer to a parchment-lined baking pan. Brush the bread circles with water and, using the back of a knife (not the sharp side), make a crisscross pattern on the top. Bake the lepinje until they just start turning golden, then immediately reduce the temperature to 300 degrees, and bake for another 10-15 minutes. Remove from oven. Best when eaten hot, but they can be eaten at room temperature.
                                                                  Cuisine:YesNomiddle eastern
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush

                                                                  Prep: 15 min., Stand: 10 min., Chill: 1 hr.

                                                                  Ingredients
                                                                  • Yes No 1 qt strawberry
                                                                  • Yes No 4 orange
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No 1 11.3 oz lemon curd
                                                                  • Yes No 1 1/2 sleeves shortbread cookies
                                                                  • Yes No mint
                                                                  • Toss together first 4 ingredients, and let stand at room temperature 10 minutes.
                                                                  • Meanwhile, beat whipping cream and lemon curd at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until medium peaks form.
                                                                  • Layer one-third each of fruit mixture and curd mixture in a large bowl. Top with half of crushed cookies. Repeat layers once. Top with remaining one-third fruit mixture and curd mixture. Cover and chill at least 1 hour or up to 8 hours. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Keebler Sandies Simply Shortbread cookies.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    keebler
                                                                    Brands:
                                                                  • Yes No
                                                                    Keebler

                                                                  This recipe for lemon-poppy seed glazed balls can be found in Martha Stewart's "Season's Eatings," along with Basic Shortbread Cookie, Espresso Shortbread, Chocolate-Glazed Shortbread Fingers, Black-and-White Triangles and Candied Ginger Shortbread Wedges.

                                                                  Ingredients
                                                                  • Yes No 1 recipe basic shortbread
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp poppy seed
                                                                  • Prepare basic shortbread, and roll into 1-inch balls; refrigerate 20 minutes. Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes. Let cool completely on a wire rack.
                                                                  • Make glaze: Whisk together confectioners' sugar, cream, and lemon juice until well combined and smooth. Stir in poppy seeds. Dip top half of cooled shortbread balls into glaze, allowing excess to drip off. Transfer to a parchment-lined baking sheet to set.
                                                                  Yields: 12balls
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  Ingredients
                                                                  • Yes No 1 cup organic unsalted butter
                                                                  • Yes No 2 1/4 cup organic all purpose flour
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/4 cup golden brown sugar
                                                                  • Yes No 1 1/4 cup organic sugar, granulated
                                                                  • Yes No 4 large organic egg
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No 12 oz semisweet chocolate chip
                                                                  • Heat oven to 350° F. Butter a 9-by-13-inch baking pan and line it with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. With an electric mixer, beat the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Mix in the chocolate chips. Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan, then cut into 32 bars (8 rows by 4 rows). To Wrap: The tight seal on a take-out container will keep the bars moist and chewy. (Soak containers in warm, soapy water to remove glue from labels.) Wrap with a bow and personalize with a handwritten sticker. To Freeze: Instead of baking the batter, freeze it in the pan for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.
                                                                  Yields: 32bars
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Grilled meats in Argentina are never served without a side of chimichurri, a brightly colored sauce with herbs, garlic, and tangy vinegar. What to buy: Fresh oregano adds an earthy punch, but dried oregano is a fine substitute. Game plan: If you can, make the chimichurri a day before serving to give the flavors time to meld. This recipe was featured as part of our Argentine Grilling menu.

                                                                  Ingredients
                                                                  • Yes No 2 cup packed organic flat leaf parsley
                                                                  • Yes No 4 medium organic garlic clove
                                                                  • Yes No 1/4 cup packed organic oregano
                                                                  • Yes No 1/4 cup organic red wine vinegar
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
                                                                  • With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
                                                                  Cuisine:YesNoargentinian
                                                                  Yields: 1 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  , I was in the mood for a savory pie. I had some stew meat in the fridge, some red wine, some vegetables, and a bag of frozen artichoke hearts. An idea formulated!

                                                                  Ingredients
                                                                  • Yes No pie crust
                                                                  • Yes No 1 cup lean stew meat
                                                                  • Yes No 1 cup vegetables of your choice, peas, carrots, onions, garlic, parcooked potatoes, parcooked rutabaga, celery, parcooked turnip, mushrooms, corn, golden beets
                                                                  • Yes No 1 1 1/2 cup trader joe's frozen artichoke hearts
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 2 cup red wine
                                                                  • Yes No 1 cup beef stock
                                                                  • Yes No

                                                                  Dress your next cucumber salad with sour cream and dill for a wonderful German side dish. Cold and creamy salad is a great accompaniment to fried dishes and cold platters. Makes cucumber salad for 4 people. See larger image of cucumber salad.

                                                                  Ingredients
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp organic white wine vinegar
                                                                  • Yes No 4 oz organic sour cream
                                                                  • Yes No 2 tsp oil
                                                                  • Yes No 1 tsp organic sugar, granulated
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp chopped organic dill weed
                                                                  • Peel the cucumber unless it is an English cucumber or other kind which you don't have to peel. Slice the cucumber thin. This is best done with a mandolin or food processor. Place the slices in a colander, salt and toss. Let the slices drain for 20 - 30 minutes.
                                                                  • Mix the dressing ingredients (vinegar through dill) in a separate bowl. Add drained cucumber and stir to coat. Serve chilled.
                                                                  Cuisine:YesNogerman
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 12 oz salsa verde
                                                                  • Yes No 3 cup cooked chicken pieces
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 3 cup chicken broth
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No tortilla chip
                                                                  • Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle

                                                                  A surprise ingredient—a puree of the squat Italian cipollini onion—thickens and sweetens the mustard dressing on this wintry salad of earthy roasted red beets and chunks of silky avocado.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb medium beet
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1 cipollini onion
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/2 cup grapeseed oil
                                                                  • Yes No 2 hass avocados
                                                                  • Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl.
                                                                  • Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream.
                                                                  • Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Any chocolate and peanut butter lover will adore this elegant dessert from pastry chef Rachel Lansang-Hidalgo. Lansang-Hidalgo tops a rich milk-chocolate mousse with a roasted-peanut cream and addictively crunchy cornflakes mixed with peanut butter, milk chocolate and peanuts.

                                                                  Ingredients
                                                                  • Yes No 3/4 tsp gelatin
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 1/3 cup heavy whipping cream
                                                                  • Yes No 1/2 cup salted roasted peanut
                                                                  • Yes No 3 oz white chocolate
                                                                  • Yes No 2 3/4 cup heavy whipping cream
                                                                  • Yes No 1 1/2 lb milk chocolate
                                                                  • Yes No 3 1/2 oz unsweetened chocolate
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 9 large egg yolk
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 2 oz milk chocolate
                                                                  • Yes No 2 1/2 cup corn flakes
                                                                  • Yes No 1/4 cup salted roasted peanut
                                                                  • MAKE THE PEANUT CREAM: In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a small saucepan, bring the heavy cream to a simmer with the chopped peanuts. Let the peanut cream stand off the heat for 15 minutes. Strain the peanut cream into a medium bowl; discard the chopped peanuts. Wipe out the saucepan, add back the cream and bring to a simmer. Off the heat, whisk in the gelatin and chopped white chocolate until melted. Transfer to a bowl and refrigerate the peanut cream until it is set, about 2 hours.
                                                                  • MEANWHILE, MAKE THE MOUSSE: In a small saucepan, heat the cream until steaming. Put the milk chocolate and unsweetened chocolate in a medium bowl and add the hot cream. Let stand until melted, then whisk until smooth; let cool. In another small saucepan, combine the sugar and water and bring to a boil, stirring until the sugar is dissolved.
                                                                  • In a large bowl, using an electric mixer, beat the egg yolks at high speed until smooth. Slowly pour in the hot sugar syrup while beating at high speed; be careful not to pour the syrup directly onto the beaters. Beat until the mixture is cool, pale and thick, about 5 minutes. Using a rubber spatula, fold in the chocolate mixture until no streaks remain. Cover the mousse with plastic wrap and refrigerate until chilled, about 1 1/2 hours.
                                                                  • MAKE THE CRUNCH: Line a medium baking sheet with wax paper. In a medium, microwave-safe bowl, melt the peanut butter and chocolate at high power at 30-second intervals, stirring until smooth. Stir in the cornflakes and peanuts and spread the crunch on the baking sheet in a 1/2-inch layer. Freeze until firm, about 1 1/2 hours. Chop into small pieces.
                                                                  • Spoon the mousse into 8 glasses or bowls and top each with a scoop of the peanut cream. Sprinkle with the peanut crunch and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets. Lemon juice in the spinach salad offers another bright note.

                                                                  Ingredients
                                                                  • Yes No 3 slice white sandwich bread
                                                                  • Yes No 1 cup parsley
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 6 oz skinless salmon fillet
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 5 oz baby spinach
                                                                  • Yes No 1/2 medium red onion
                                                                  • Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
                                                                  • Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
                                                                  • Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This sweet and spicy Thai burger recipe was the $50,000 grand prize winner at the 2007 Sutter Home Build a Better Burger Contest and Cook-Off. It was created by Karen Bernards, and features an Asian-inspired take on the classic American burger. Makes 6 Sweet-Hot Thai Burgers

                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 2 tsp thai sweet chili sauce
                                                                  • Yes No 1 tbsp ginger
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 1/2 cup bean sprout
                                                                  • Yes No 2 lb ground chuck (beef)
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 3/4 cup thai sweet chili sauce
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 cup spicy thai kettle chips
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 6 good quality potato hamburger buns
                                                                  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mayonnaise, whisk the mayonnaise, lime juice, and cilantro in a small bowl. Cover with plastic wrap and set aside. To make the salad, whisk the lime juice, garlic, olive oil, salt, sweet chili sauce, ginger, cilantro, and basil in a small bowl. Combine the cucumber, red pepper, and bean sprouts in a large bowl. Toss with the dressing to coat. Cover with plastic wrap and set aside. To make the patties, combine the chuck, salt, sweet chili sauce, green onions, and chip pieces in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling. To assemble the burgers, spread a generous amount of the cilantro mayonnaise over the cut sides of the buns. On each bun bottom, place a grilled patty, followed by equal portions of the Thai salad, add the top bun and serve.
                                                                  Cuisine:YesNothai
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Cooking with extra-sharp Cheddar lets you use less cheese without giving up flavor. Tender cauliflower adds fiber and vitamin C.

                                                                  Ingredients
                                                                  • Yes No 12 oz multigrain elbow macaroni
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No 4 slice multigrain bread
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 1/2 6 oz cup grated extra sharp cheddar
                                                                  • Yes No 1 1/2 cup reduced fat sour cream
                                                                  • Yes No 1/2 cup percent milk
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  Berry Bread Pudding
                                                                   3 h 55 m
                                                                  Ingredients
                                                                  • Yes No 1/2 16 oz, 6 cup italian bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/4 cup 2% reduced fat milk
                                                                  • Yes No 1 12 oz fat free evaporated milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 6 tbsp seedless raspberry preserves
                                                                  • Yes No raspberry sauce
                                                                  • Place bread in 6 (8-oz.) oval-shaped cast-iron baking dishes coated with cooking spray.
                                                                  • Whisk together eggs and next 4 ingredients; pour over bread in baking dishes (about 2/3 cup egg mixture each). Dot top of each with 1 Tbsp. preserves. Cover and chill 2 to 3 hours.
                                                                  • Preheat oven to 350°. Remove baking dishes from refrigerator, and let stand 15 minutes. Bake 38 to 40 minutes or until tops are crisp and golden brown. Let stand 10 minutes. Serve with Raspberry Sauce.
                                                                  • Note: For a one-dish dessert, place bread in a lightly greased 11- x 7-inch baking dish. Proceed with recipe as directed in Step 2, dotting top of bread mixture with all 6 Tbsp. raspberry preserves. Bake at 350° for 45 to 50 minutes or until top is crisp and golden brown. Let stand 10 minutes. Serve with sauce. Makes 6 servings. Hands-on Time: 15 min.; Total Time: 3 hr., 25 min.
                                                                  • Note: Nutritional analysis includes 1 Tbsp. Raspberry Sauce.
                                                                  • Try These Twists!
                                                                  • Whey Low sweeteners offer a great-tasting reduced-sugar option. Find them at Whole Foods Market, or order online at wheylow.com.
                                                                  • Reduced-Sugar Bread Pudding and Reduced-Sugar Raspberry Sauce: Prepare Berry Bread Pudding and Raspberry Sauce as directed, substituting Whey Low Granular for sugar in each.
                                                                  • Per serving (including 1 Tbsp. sauce): Calories 267; Fat 4.6g (sat 1.6g, mono 1.6g, poly 0.9g); Protein 12.6g; Carb 55.6g; Fiber 1.2g; Chol 96mg; Iron 1.8mg; Sodium 346mg; Calc 270mg
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                  • Total Time: 3 hours 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grease
                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1 1/4 cup whole milk yogurt
                                                                  • Yes No 1 1/4 tsp cumin, ground
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No black pepper
                                                                  • Rinse chicken and pat dry. Trim any fat and remove the tender from each breast (reserve for another use). Working 2 at a time, arrange chicken between layers of plastic wrap. With a meat mallet or rolling pin, pound meat to an even thickness of 1/4 in.
                                                                  • Prepare a grill for direct high heat (about 500°; you can hold your hand 5 in. above cooking grate only 2 to 3 seconds). If using charcoal, spread half-lit coals in firegrate, top with cooking grate to preheat, and let heat build to high.
                                                                  • In a medium bowl, combine yogurt, cumin, lemon juice, 3/4 tsp. salt, the chile flakes, and turmeric. Set aside 1/2 cup yogurt mixture. Add chicken to bowl, flip to coat on both sides, and let sit at room temperature 10 minutes. Transfer chicken to a plate, wiping off excess marinade; rub lightly with oil on both sides.
                                                                  • Using metal tongs, wipe cooking grate with oiled paper towels. Grill chicken, covered, 3 to 4 minutes. Turn over, cover, and cook 2 to 3 minutes more. Transfer to a clean plate and season with salt.
                                                                  • In a serving bowl, combine cucumber, shallot, mint, reserved 1/2 cup yogurt mixture, and salt and pepper to taste. Serve chicken with cucumber salad.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    paper

                                                                  This impressive chocolate cake recipe features three layers of tender chocolate cake and two layers of creamy mocha-chocolate filling covered in a rich chocolate-coffee ganache. The fourth element of chocolate is the garnish of chocolate curls that are sprinkled on top of the cake.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No vegetable shortening
                                                                  • Yes No 1/2 4 oz semisweet chocolate baking
                                                                  • Yes No 1/2 4 oz bittersweet chocolate baking
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup firmly packed golden brown sugar
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 1/4 cup cake flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup water
                                                                  • Yes No coffee liqueur ganache icing
                                                                  • Yes No mocha chocolate cream filling
                                                                  • Yes No garnish, chocolate
                                                                  • Coat 3 (8-inch) round cakepans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.
                                                                  • Melt chocolate in a small saucepan over low heat, stirring until smooth; set aside.
                                                                  • Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.
                                                                  • Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in boiling water. Pour batter evenly into prepared pans.
                                                                  • Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
                                                                  • Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 13servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  This recipe goes with Pecan-Grits Pie. Use this delicious crust with pecan, pumpkin, or apple pies - it has a delicate texture and browns nicely. Most cookbooks recommend a pastry blender for cutting shortening and/or butter into the flour mixture. Maybe because it's what Mother did - but I prefer to use my fingers to cut in the shortening. I usually remember the "proper method" and pick up a pastry blender to cut in the chunks of butter, but always go back to my fingers to make sure the mixture feels just right. This recipe goes with Pecan-Grits Pie

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup stone ground cornmeal
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 4 tbsp buttermilk (1% fat)
                                                                  • Combine first 4 ingredients in a bowl; cut in shortening and butter with a pastry blender or fingertips until mixture is about the size of small peas. Sprinkle buttermilk evenly over surface; stir with a fork just until dry ingredients are moistened. Cover and chill 1 hour, if desired. Roll pastry to 1/8-inch thickness on a lightly floured surface (about 12-inch diameter). Place in a 9-inch pie plate; fold edges under, and crimp.
                                                                  Yields: 1pastry.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll

                                                                  Try one of our layered icebox-cookie variations: Apricot-Pistachio, Raspberry-Almond

                                                                  Ingredients
                                                                  • Yes No 1/2 chocolate cookie dough
                                                                  • Yes No 1/2 spice cookie dough
                                                                  • Yes No 2/3 cup raspberry jam
                                                                  • Yes No 1 cup mixed ground pecans and semisweet chocolate
                                                                  • Shape each piece of dough into a disk. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
                                                                  • Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut and chocolate filling. Repeat, layering 3 to 5 more strips, alternating between chocolate and spice dough, ending with a plain strip.
                                                                  • Wrap in parchment. Refrigerate until firm, at least
                                                                  • hours. Slice dough crosswise slightly thicker than
                                                                  • /8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Time: about 1 1/4 hours, plus overnight to chill. Nothing more than good olive oil and crunchy sea salt turn super-simple potatoes into an irresistible holiday side dish.

                                                                  Ingredients
                                                                  • Yes No 5 large lb organic yukon gold potato
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tbsp sea salt
                                                                  • Peel potatoes and cut into 1 1/2-in. cubes. Put in a large bowl, cover with cold water, and refrigerate overnight.*
                                                                  • Preheat oven to 475°. Bring a large pot of lightly salted water to a boil over high heat. Add potatoes and cook until barely tender when pierced, about 10 minutes. Pour into a colander and let drain and dry 10 minutes.
                                                                  • Set potatoes in a single layer in a large rimmed baking pan. Drizzle evenly with olive oil and sprinkle with 1/2 tbsp. salt; stir gently to coat.
                                                                  • Bake potatoes until golden brown, 25 to 30 minutes, turning halfway through baking. Mound hot potatoes on a platter or in a shallow serving bowl; sprinkle with more salt to taste.
                                                                  • *Soaking the potatoes at least a day (and up to 2 days) ahead makes them even crisper on the outside and creamier in the middle.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak
                                                                  Ingredients
                                                                  • Yes No 1 8 oz cup dried great northern beans
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No one 15 oz diced tomato in can
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No one 6 inch rosemary
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 4 lb racks baby back ribs
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a slow cooker, combine the beans with the broth, tomatoes, wine, garlic, rosemary sprig and 1 tablespoon of the tomato paste. Nestle the ribs into the beans, cover and cook on low until the ribs are tender, about 3 hours. Transfer the ribs to a rimmed baking sheet and cover with foil. Continue to cook the beans on low for 3 hours longer, until tender. Discard the rosemary sprig and skim off as much fat as possible.
                                                                  • Shortly before serving, preheat the broiler. In a small bowl, mix the remaining 1 tablespoon of tomato paste with the balsamic vinegar and honey. Season the ribs with salt and pepper and set them on a baking sheet, meaty side up. Brush with the balsamic glaze and broil the ribs about 3 inches from the heat for about 3 minutes, rotating if necessary, until browned and heated through. Cut into individual ribs.
                                                                  • Stir the chopped rosemary into the beans and season with salt and pepper. Spoon the beans into shallow bowls, top with the glazed ribs and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 6 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  I love cooking my white cabbage like this ? not only does it cook extremely quickly (which is good, considering most people think it has to cook for hours) but it?s delicious. The key is to slice the cabbage nice and fine. This is the kind of thing I?ll have next to chicken or ham.

                                                                  Ingredients
                                                                  • Yes No vegetable stock
                                                                  • Yes No 6 rashers of smoked streaky bacon
                                                                  • Yes No a of fresh thyme leaves
                                                                  • Yes No 1 white cabbage, outer
                                                                  • Yes No knob 2 knobs of butter
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • I love cooking my white cabbage like this – not only does it cook extremely quickly (which is good, considering most people think it has to cook for hours) but it’s delicious. The key is to slice the cabbage nice and fine. This is the kind of thing I’ll have next to chicken or ham.An extremely simple method: place your stock, bacon and thyme in a pan on the hob, bring to the boil and then sprinkle in your finely sliced cabbage. Mix up, put the lid on and boil furiously for 5 minutes. Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat. Top up the stock a little bit if you feel it’s reducing too much. Add the butter, a good glug of extra virgin olive oil, season to taste and serve immediately.• from Cook With Jamie
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 3/4 cup clam juice
                                                                  • Yes No 1/2 cup ice water
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No jumbo lump crabmeat
                                                                  • Yes No crème fraîche, tortilla strips and chives
                                                                  • In a blender, puree the Guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice. Season the soup with salt and pepper. Pour the soup into 4 bowls and top with the jumbo lump crab meat. Garnish each bowl of soup with crème fraîche, fried tortilla strips and finely chopped chives.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop

                                                                  Brightly flavored with garlic, ginger, soy sauce, and rice vinegar, this fried rice cooks in 10 minutes, which is certainly faster than take-out.

                                                                  Ingredients
                                                                  • Yes No 2 3 1/2 oz boil in long grain rice
                                                                  • Yes No 1 lb boneless center cut loin pork chops
                                                                  • Yes No 1 1/2 tsp bottled minced garlic
                                                                  • Yes No 1 tsp ground fresh ginger
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp hoisin sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Cook rice according to package directions; omit salt. Drain well; set aside.
                                                                  • While rice cooks, toss pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 3 minutes or until done. Remove from pan; keep warm.
                                                                  • Heat 1 teaspoon oil in pan over medium-high heat; add 1 teaspoon garlic and 1/2 teaspoon ginger; sauté 30 seconds. Add rice, soy sauce, hoisin sauce, and vinegar; cook 2 minutes, stirring constantly. Stir in pork; cook 2 minutes or until thoroughly heated. Sprinkle with green onions and sesame seeds.
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/8 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/8 tsp paprika
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 3/4 cup quick cooking grits
                                                                  • Yes No 1/4 lb cheddar cheese
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 cup drained black beans in can
                                                                  • Yes No 1/4 cup homemade stock
                                                                  • Yes No 3 plum tomato
                                                                  • In a medium saucepan, combine the water, milk, 1 tablespoon of the butter, the Tabasco, paprika, 1 teaspoon of the salt, and 1/8 teaspoon cayenne. Bring to a boil over moderately high heat. Add the grits in a slow stream, whisking. Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits are very thick, 5 to 10 minutes. Remove the saucepan from the heat and stir in the cheese. Cover to keep warm.
                                                                  • Meanwhile, in a large nonstick frying pan, melt the remaining tablespoon of butter over moderate heat. Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the beans, broth, 1/4 teaspoon cayenne, and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring frequently, until the beans are hot, about 5 minutes. Remove from heat and stir in the tomatoes. Serve over the cheese grits.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco